C. sapidus

Yes, crab cake. Pretty good crab cake, too. But of course homemade crab cakes can contain big hunks of crab meat that would be financially nonviable for a food truck.

Ejotes con huevos (green bean with eggs) mostly from Suana Trilling's 'Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico.' Never made this before but my improvised green bean and egg concoctions are pretty darn similar.

Butternut squash sounds delicious

^ Lots of good advice there. I also roast over a high flame on the gas stove, but I just pop the roasted Poblanos in a bowl and cover with a kitchen towel. Paper bags are also great for sweating charred Poblanos, but the bowl / towel method seems to work just as well. I don't bother turning Poblanos with the stem, just lay them on the burner and turn off the fire when I need to rotate the chiles. I used to rub the skins with oil when I roasted Poblanos under a broiler, but I prefer the dry gas flame method. Maybe I should try the oil + gas flame for comparison.

Gingery cauliflower soup, from Madhur Jaffrey's 'Quick and Easy Indian Cooking'. This is a long-time favorite. Stir fry onion, ginger, and garlic, and then add ground cumin, coriander, turmeric, and cayenne. Mix in cauliflower florets, peeled and cubed red potato, and the last of Mrs. C's turkey stock. Simmer until the potatoes are tender, blend, and then finish with heavy cream.

Leftovers from yesterday's South Asian feast Beef karahi, carrot salad, and kachumer (onion and cucumber salad) on a tiny plate Gingery cauliflower and potato soup

A friend from Pakistan cooked a tender, flavor-packed beef karahi, accompanied by naan and a cucumber and onion kachumer (salad). The karahi reminded me of a halal version of the pork carnitas I made the other day. No chance of leftovers. I made gingery cauliflower and potato soup, and a seared ginger raita with fresh and sauteed ginger. Mrs. C made a lovely curried carrot and cashew salad. Mulled fruit juices to go with. Lovely evening. Very few leftovers. No pictures, sadly.

Stopped by a brewery and was pleasantly surprised to see a seafood truck

Carnitas tacos. Needed to use up a bone-in pork butt but no time to run the smoker. So carnitas. White onion, garlic, orange juice, orange zest, pickled jalapenos, Mexican oregano, black pepper, and Coca-Cola. Carnitas in progress made the house smell amazing. In the background, Mrs. C’s roasted acorn squash with brown sugar and warm spices. Both of our mothers used to make something similar.

I would totally stop at a place called 'Taco Monster', especially for the chili pepper claw marks. 😁

One of my work friends hunted exclusively for doe because he was hunting for meat rather than display. I'm sure he had plenty of trophies from his younger days lol. I'm not a hunter but I have been the beneficiary many times - venison, squirrel, rabbits, goose, pheasant, etc. 😋

Improvised green curry shrimp with spinach, cilantro, peas, and green beans. Curry paste from a tub, supplemented by shallots, garlic, lemongrass, green chiles, and ginger. Coconut milk and turkey stock for the liquid. Finished with palm sugar, lemon juice, and fish sauce. Jasmine rice.

Starting point was Fuchsia Dunlop's Liuyang black bean chicken, a favorite. Added dry-fried shiitake mushrooms, cubed zucchini, and turkey stock, and skipped the deep-frying. Everyone preferred this variation. Flavors included fermented black beans, ginger, red chile flakes, and a head of garlic. Jasmine rice to go with.

Palak paneer, with spinach, dried fenugreek, green chiles, ginger, garlic, and the last of the homemade paneer. Topped with slivered and fried ginger. Yum Palak paneer is the dish that first piqued my interest in Indian food. According to the internet saag paneer is more of a dinner course, and palak paneer is more of an appetizer. I think I prefer the simpler, easier to make palak paneer.

Pollo en escabeche with carrots, white onion, garlic, pickled jalapenos, cider vinegar, homemade turkey broth, and a mix of allspice, black pepper, and Mexican oregano. Mrs. C’s cabbage salad Borscht, leftover from dinner with Russian friends. I added a dollop of yogurt to mine

I had no idea this product existed. How is it? Zucchini, Poblano chile, and green bean tacos with toasted garlic, white onion, jalapeno chile, Meyer lemon and Mexican oregano. Zucchini was "sweated" beforehand to keep the texture firm.

Yum, I love spanakopita Green bean and roasted Poblano chile scrambled eggs with feta cheese, cumin, and a chipotle-garlic-tomato sauce.

Wisconsin in-laws use the same terminology for stuffing vs. dressing. We called it stuffing whether stuffed or not. Shrug

I associate mac and cheese with Thanksgiving meals that include glazed ham. I think you are right - probably a southern thing.

Thanksgiving leftovers for breakfast, counterclockwise from bottom right: Maple-ginger-soy glazed coho salmon and steelhead for fish-fiend nephew, courtesy of Mrs. C Stuffing with giblet gravy Creamy braised Brussels sprouts Bourbon sweet potatoes with orange sauce, made with Cointreau and about half the brown sugar specified Green bean salad in the middle Saag paneer with homemade paneer (fresh cheese) – very popular but I shall spare you the picture . . . Also not pictured: Moist and tender turkey (nice job Mrs. C) - apparently we gave it all way, except for the big pile of bones simmering in a stockpot Mashed potatoes, courtesy of SIL Store-bought pumpkin cheesecake We interspersed gluttony with two long dog walks, so I’m sure the day was calorie-neutral.

Seven seas soup with shrimp, flounder, potato, zucchini, and corn, seasoned with epazote and guajillo chile sauce. We may serve the leftovers at Thanksgiving Grilled strip steak and red onions with guajillo chile marinade and sauce. I planned to spread the guajillo sauce over two meals but sometimes life happens.

Shrimp bisque mostly from The Catch: Sea-to-Table Recipes, Stories, and Secrets. I don't make many soups but this was ridiculously good, perfect for a rainy day.

Shrimp bisque Fairly elaborate - sautee, simmer, strain, rinse and repeat - but one of the more delicious things I have eaten in a while. Recipe, mostly followed, from The Catch: Sea-to-Table Recipes, Stories, & Secrets. Bagged salad to go with.

Huevos rancheros variant with sauteed onion and garlic, roasted chile Poblano, and chipotle-tomatillo salsa

Swiss chard and Poblano chile tacos, served with chipotle-tomatillo salsa featuring roasted garlic. We had some spare pate so Mrs. C suggested adding some to the tacos. Apologies to any Mexican grandmothers out there but - pate enhanced tacos tasted really nice. Meanwhile we made a big batch of guajillo chile salsa (yes, with more roasted garlic) to simplify pre-Thanksgiving cooking this week.