C. sapidus

Chorizo and Poblano chile with a sauce of dried pasilla and ancho chiles, sauteed white onion, roasted garlic, Mexican oregano, cilantro, and a little honey. Topped with diced white onion.

Yesterday’s farmers market bounty and breakfast

Thanks! As @heidih said, just playing with food. But here is the general gist: 1. Remove casing from a link of chorizo. Fry and crumble until just done and then set aside. Pour off excess sausage grease (or not, as you prefer). 2. Core an small head of Savoy cabbage. Slice cabbage and an onion cross-ways into thin strips. Saute onion and cabbage until soft. 3. Add minced garlic, minced Serrano chile, tomato paste, and ground cumin and sauté until the cabbage is significantly reduced. I might have also added black pepper and cayenne. 4. Whisk two eggs with a little half-and-half and S&P. Add to pan and stir until the eggs are nearly done. 5. Stir in cooked chorizo, chopped cilantro, Mexican oregano, and feta cheese until everything mooshes together. 6. Adjust seasoning to taste with lime juice and salt. I hope that helps And I like heidih's idea of adding potatoes.

Savoy cabbage with chorizo, egg, onion, Serrano chile, garlic, tomato paste, cumin, Mexican oregano, feta cheese, cilantro, and a squeeze of lime. Tasted much better than it looked.

Thin pasta with pesto, shrimp, chorizo, spinach, and fresh basil, topped with Parmesan cheese. Would make again if I could remember what I did.

As it should, and yours looks delicious. 😀 Mrs. C made a breakfast of eggs within a ring of feta cheese, topped with chorizo.

Pikesville is my favorite rye. Unfortunately I haven't been able to find it recently. Ice cubes, something something. 😉

Couple of things to consider: 1. For lab work concentrations are usually either weight:volume (diluting a solid into a solvent) or volume:volume (diluting a liquid into a liquid). Perhaps the food world does things differently than biomedical laboratories, though. 2. If the densities are around 1, there isn't a huge difference between weight:volume and volume:volume. 3. Typically you add the solute (measured by weight or volume) and then dilute to the final desired volume. Otherwise there will be slight errors due to volume changes when one thing dissolves into another. 4. If you are diluting weight:weight, density becomes relevant. For example, ethanol has a density of 0.79. Consequently, 100ml of ethanol will weigh 79 grams. So if the instructions are not clear on how the dilution is to be done, you may be off by 20% or more. I hope that helps.

More chorizo tacos, similar ingredients except added chicken stock, leftover Parmesan-crusted baby potatoes, and basil. Almost done with this batch of chorizo, but I picked up locally-made chorizo at the farmer's market yesterday.

Bounty from the fridge and farmer’s market: Chorizo with corn, green beans, and orange tomato, seasoned with onion, Serrano chile, garlic, and cilantro. Feta and reduced half-and-half to smooth it out a bit.

Yes, the veggie chorizo crumbles nicely. Mrs. C always keeps some in the freezer.

Chorizo tacos with tomato, Poblano and Serrano chilies, onion, garlic, epazote, cilantro, cumin, Mexican oregano, and feta cheese Good, but still not the crumbly chorizo of my dreams.

Venison sausage from BIL in Wisconsin steamed and served with stone-ground mustard. Delicious. Excellent corn. which I had with butter and Ancho chile powder. Ripe plantains fried in butter, and mushrooms with epazote, roasted Poblano chile, onion, garlic, and Serrano chiles. First time I ever recall finding epazote at the store, and I hope it is not the last. Joint cooking effort between Mrs. C (sausage, corn) and myself.

Yes we have that same brand in the local international market. Thanks again!

Firstly, thank you! Yes we can get palm sugar. I have tried it but found it a bit of a pain to work with. Plus, one more thing to cram into a cabinet. So my usual solution is to find brown sugar that is about the same color as palm sugar. Current batch of brown sugar is darker and I do notice some difference in flavor, so perhaps I will try palm sugar again. I will look out for the scoopable jars, thanks for the tip!

Jars of dried shrimp paste, also known as belacan, should be available in any well-stocked Asian market. To use it you make a foil packet with the shrimp paste inside, smush it flat, and then toast the packet over a low flame. Warning: make sure your kitchen fan is working well when you do this. 😧

Welcomed Mrs. C home with some of her favorite things: Chicken sate marinated with a paste of coriander, fennel, lemongrass, shallots, garlic, ginger, turmeric, and brown sugar. Basted with lemongrass-infused oil while grilling. I made lettuce-leaf wraps with mine. Spiced pineapple pickle with star anise, cinnamon, cloves, fennel seeds, cardamom, garlic, ginger, shallots, and brown sugar. Quite delicious, I should make this any time decent pineapples are available. Peanut sauce with toasted shrimp paste, coconut milk, chiles, garlic, brown sugar, and rice vinegar

Now that you are here, perhaps Larb Laab Larp will keep you hanging around. I posted this on the dinner thread but Heidih is right - larb should be here. Chicken larb with lemongrass, red onion, minced ginger (sub for galangal), fish sauce, lime juice, red chile powder, ground toasted rice, mint leaves, and cilantro. Put it all together and then season to taste with more lime juice, fish sauce, and red chile powder..

Larb chicken over butter lettuce. Carrot and cucumber pickle. Jasmine rice to go with. Larb always make me think of Snowangel (Susan). I hope she is well.

I did not grow the water spinach - I found it at the local international market.

Mace sounds good - I have made a note in the recipe. Thank you!

And just for fun, pasilla chile packets are often labeled "ancho" - I think chile names vary across Mexico. I don't normally post leftovers but this was interesting. I had used strip steak in the Panang beef but realized that the "beef" specified in the recipe should have been a longer-cooking cut to allow the sauce to be cooked down. So this morning I fished out the steak, cooked down the sauce, and then warmed the steak in the sauce. Much better. Cucumber salad was also better after chiles, shallots, etc. steeped overnight.

Panang beef with green beans, ground peanuts, ground coriander and cumin, coconut milk, etc. Finished with Thai basil, cilantro, and lime zest (sub for lime leaves). Cucumber salad

Thanks! First time I had cooked water spinach but I liked it very much. I would describe it as spinach with more backbone. Hoping it stays in stock at the local international market.