C. sapidus

Huevos manchamanteles? Leftover sauce (with sweet potato, apple, and raisins), over-easy egg, and a fried tortilla, topped with diced cilantro and pickled jalapeno. Basically, huevos rancheros topped with mole rather than ranch sauce. I might do that again tomorrow.

Thank you! It was based on this recipe, with a number of additions, subtractions, and substitutions: Manchamanteles: Simple red mole (Rick Bayless)

Manchamanteles (“tablecloth stainer”). Chicken thighs, sweet potato, apples, and raisins. Sauce was chile ancho and guajillo (toasted and soaked) sauteed onion and garlic, sliced almonds (toasted), crackers (crushed) and ground cloves, black peppercorns, and cinnamon, all blended in the Preethi and then fried. Simmered slowly and finished with Mexican oregano, cider vinegar and a little sugar. We had just watched “Somebody Feed Phil” visit Oaxaca, I was craving mole, and this is one of the simpler ones to make. Arroz Poblana with jasmine rice, onion, garlic, chicken stock, and roasted chile Poblano. Young ladies visited again to work glass with Mrs. C, stayed for dinner, and provided lovely baked goods (coffee pound cake enjoyed but not pictured)

Meatball and sweet potato stew with peanut butter, tomato, Indian spices, whole pistachios, and . . . I don't really know what else Mrs. C used. Reminded me of the "peanut chop" recipe that followed Mom's side of the family home from their time in Ghana.

Roasted chile Poblano and green bean breakfast tacos with onion, garlic, chile Habanero, cumin, Mexican oregano, and feta

A Very White Dish: Alaskan cod, mashed cauliflower (microwave), remoulade. All courtesy of Mrs. C Dry-fried green beans, vegetarian version: sliced garlic and ginger, Sichuan peppercorns, facing-heaven chiles, shallot (sub for scallion), salt. Easier and equally as good as the ground pork version.

Just finished a batch of Great Lakes Barrel-Aged Blackout Stout. Delicious. I love barrel-aged stouts, although some have disappointed.

Breakfast taco with onion, garlic, habanero chile, and feta cheese, topped with cilantro and Tapatio salsa

Hot and sour shrimp salad with cucumber, poached green beans, shallot, lemongrass, cilantro, and mint. Dressing was lime juice with roasted chile paste, fish sauce, sugar, and a sliced red habanero. Thai salads are some of my favorite things, I should make them more often. Stir-fried broccoli with fermented black beans and garlic, finished with lemon juice (we were out of rice vinegar), a little chicken stock, and sesame oil.

Alaskan rockfish fillets simmered with a spicy sauce (bplah dtom saep). Paste was pureed shallot, garlic, habanero chiles (sub for bird chiles), and white peppercorns. Sauce included slivered ginger, palm sugar, fish sauce, and water. Simmered the fish until done, removed, and cooked down the sauce by half. I will definitely make this again. Cabbage with tomato and spices (cayenne, cumin, turmeric). Sauteed chopped onion, jalapenos, and ginger for 30 minutes until browned, added the cabbage and spices, and then simmered with crushed tomato. Cucumber relish with slivered ginger and shallots, sliced jalapeno, and chopped cilantro. Syrup was diluted rice vinegar, palm sugar, and salt. Very clean and refreshing.

Mrs. C's Alaskan black cod. Sauteed okra with onion, garlic, and chiles. "Tartar" sauce with dill pickles and sauerkraut not pictured.

Green beans and potatoes with tomato, ginger, chilies, coriander, cumin and turmeric, finished with lemon juice and garam masala. Topped with green chutney in yogurt and a fried egg.

Dinner leftovers: Bombay curry with chicken and potato, turmeric rice, and half a sweet potato with butter. Stir-fried baby bok choy did not survive the meal. Pakistani guest made green chutney with yogurt. For the curry we marinated cut up chicken thighs with ginger-garlic paste, and then sauteed chopped onion with curry leaves. Masala was garlic, ginger, dried chiles, cashews, coriander, cumin, white poppy seed, cinnamon, cloves, and turmeric. Sauce was thinned coconut milk, finished with tamarind.

Tiny bok choy and red chard, stir-fried with onion, ginger, garlic, habaneros, fermented black beans, and dou ban jian, and then braised with chicken stock. Paneer cheese warmed in the broth, and then finished with oyster sauce and Thai basil. Typical Indian-Thai-Sichuan mashup (😉) with a nice medley of flavors and textures.

Younger son is moving to Iowa and plans to live on lunchmeat so we tried to send him off with a good meal: lamb keema, baked butternut squash with curry leaves, green beans with shiitake mushrooms, and basmati rice with whole spices. Much garlic, ginger, and spices were sacrificed for this meal.

Seared jumbo shrimp and sauteed red chard with habanero chiles, lots of garlic, cilantro, and a little half-and-half. Topped with an over-easy egg and some leftover pepper slaw.

That looks lovely and functional. Nicely done!

Perhaps inspired by this thread I made a Mexican-inspired pepper slaw with sauteed white onion, roasted chile Poblano rajas, jalapenos, Mexican oregano, and cider vinegar. I had previously posted my usual go-to cabbage recipes upthread . . .

Pollo en escabeche: Simmered chicken thighs in a mix of water and Mrs. C’s chicken stock with garlic cloves, black pepper, cumin, bay leaves, and Mexican oregano. Cooled and strained the flavorful stock. Rubbed the chicken with a spice paste of roasted garlic, cloves, allspice, cumin, black pepper, Mexican oregano, and cider vinegar. Sauteed white onion and roasted chile Poblano, and then simmered everything with the broth, more spice paste, and more vinegar. Pepper slaw: sauteed white onion, chile Poblano, jalapenos, and Mexican oregano, simmered with cider vinegar and sugar, tossed with thinly-sliced cabbage, and then mellowed in the fridge for an hour or two.

Did not plan to have this meal be quite so . . . orange. Coconut shrimp with tomatoes. Seared and removed jumbo shrimp. Sauteed onion, ginger, garlic, jalapeno chile and bay leaves, simmered with crushed tomato and grated coconut, and then finished with ground coriander, yogurt, and the shrimp. Forgot to add cilantro, even tho I just picked some up at the store. Oh well. Baked sweet potatoes with ginger-garlic butter and Meyer lemon juice. Dunno why I never tried this before. Champagne mangoes for dessert. I love mango season.

These were dried, but fresh fenugreek leaves are often available

Some of the tastiest things look like dog food . . . Palak paneer variant with spinach, fenugreek greens, cilantro stems, and fried paneer. Sizzled cumin, black mustard, and fenugreek seeds, added garlic, ginger, and green chilies, and then simmered with the greens and crushed tomato, finishing with yogurt, turmeric, and garam masala. I was out of garam masala and too lazy to drive to the store so I ground up a batch with black and green cardamom seed, cinnamon stick, whole cloves, black pepper, coriander seed, and cumin seed.

Yes, something similar happened to Poblano chiles. Less heat AND less flavor. Fortunately, Serrano chiles usually have a nice green flavor and a noticeable kick. I usually sub Serranos for Jalapenos unless cooking for the capsaicin-averse.

Roasted chile Poblano and seared white onion with sauteed garlic and chiles, finished with half-and-half, feta cheese, Meyer lemon juice, Mexican oregano, thyme, cilantro, and Hatch chile powder. The latter did more for flavor than appearance.

Must be a chicken thighs kind of day Khari marghi (aromatic braised chicken thighs). Chicken was seared skin-side down to de-fat, rubbed with ginger-garlic paste, and then marinated for an hour. Sauteed onions, cinnamon stick, cloves, green cardamom, and dried chilies for flavor, and then braised the chicken with Mrs. C's chicken stock and a little half and half. This makes a soupy, gently flavored sauce. Stir fried green beans with ginger, curry leaves, green chile, black mustard seed, cilantro, and grated coconut. I added roasted chile Poblano because we had some. Champagne mangoes not pictured but very much enjoyed.