C. sapidus

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.

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Parsi soft-scrambled eggs (akuri) with shrimp, brown-fried onions, garlic, ginger, serrano chiles, half-and-half, and ghee. Topped with green chutney made from cilantro, grated coconut, serrano chile, garlic, Meyer lemon juice, and a little sugar.

I have seen that one available locally.

No beets. Traditionally green borscht is made with sorrel, which lends a lovely tangy-sour flavor. Neighbor grows her own. This batch had potato and hard-boiled egg and what tasted like a meat broth. I'm sure there are wide variations across eastern European households.

Russian neighbor dropped off some green borscht with home-grown sorrel. Served with chicken and a hard-boiled egg.

Tamarind shrimp with fried shallots and garlic. Added parboiled broccolini and the last of the halibut, cubed.

Beer-battered halibut and our first corn of the year, courtesy of Mrs. C

Cheesy soft-scrambled eggs topped with fermented radish

Shrimp tacos with roasted chile Poblano rajas con crema. Rubbed and seared the shrimp with cumin, black pepper, and red Hatch chile powder that we brought back from New Mexico.

Palak paneer with shrimp

Welcome! Sounds like you have a varied and interesting food background, and the chocolates look delicious!

Mrs. C baked sockeye salmon fillets. I cooked green beans with coconut milk. Flavors included onion, garlic, red chilies, galangal, curry leaves, lemongrass, crushed tomato, and brown sugar. Recipe from 'Cradle of Flavor'.

Improvised lunch with fried paneer and parboiled green beans, topped with fermented radish. Sauce was lemongrass, curry leaves, chilies, garlic, ginger, and turmeric, with a splash of fish sauce and coconut milk. Another good batch of paneer - Gopi brand.

Shrimp with garlic, chilies, and curry leaves. Shrimp were rubbed with turmeric and cayenne, and the oil was flavored with black mustard seed. Simple and full of flavor. Stir-fried Savoy cabbage with fennel, sesame, and cumin seeds, plus onion and cayenne, finished with lemon juice and garam masala. One of our favorites.

I wish I could answer but Mrs. C did all of the ordering. So far we have had halibut cheeks, coho salmon fillets, and black sable fillets. Sorry! Here is the website: Wild Alaskan Company (clicky) I hope that helps.

Wild Alaskan Company, as suggested by a long-time Alaskan

Black sablefish and coho salmon, again courtesy of Mrs. C. She also cooked up some sweet potato with onions, carrots, and apples. When asked to jazz it up I mixed ginger, nutmeg, cinnamon, smoked paprika, lemon zest, and garam masala in melted butter. Still needed something so I added Meyer lemon juice, a little maple syrup, and a splash of bourbon.

Halibut cheeks pan-fried with seasoning from Alaska, air-fryer sweet potatoes, and broccoli with lemon and sesame oil, all courtesy of Mrs. C