C. sapidus

Huevos rancheros with leftover pasilla-chipotle sauce. toppped with feta and Mexican oregano. I'm gonna miss that batch of chilie sauce. 😢

Bit of a culture clash meal, but . . . Shrimp with chipotle-pasilla sauce. The chilies were blended with roasted garlic, tomato, molasses, cloves, and Mexican cinnamon. Finished with cumin, black pepper, Mexican oregano, and a shot of half-and-half. Jasmine rice with onion , garlic, and homemade chicken stock. Mrs. C made parmesan-crusted Romaine lettuce and broccoli with lemon pepper.

Leftover summer squash, repurposed as breakfast tacos with chipotle, Scotch bonnets, onion, cumin, feta, and a considerable amount of fresh basil. Topped with Cholula lime hot sauce.

Thanks for that - I now have a new road food to seek out. Usually on the road I'm looking for BBQ, crab joints, or taco trucks. Preferably dog-friendly. Have had some amazing food at random crossroads.

Parmesan-crusted zucchini and yellow squash with melted butter to make the Parmesan stick. Neighbor's teenage son has developed an interest in cooking. He had sliced up squash for ratatouille but the family left on vacation before he had a chance to cook it. Bonus for us - one of the easiest meals I have ever cooked.

We had a similar rule with out boys. I read somewhere that children need to try something several times to distinguish between "this is different" and "I don't like this." We also asked the boys to figure how to adjust the flavor so they would enjoy the dish. Spoiler alert: one son would eat just about anything with soy sauce, and the other would eat just about anything with honey. 🙄

Grilled chicken, marinated with lemon juice, sugar, black pepper, fish sauce, and olive oil. Peanut sauce with hoisin, garlic, and dried chilies. Mrs. C baked sweet potatoes, not pictured but surprisingly nice with peanut sauce.

Dinner leftovers: Friends gave us summer squash so we simmered it with a sauce of sauteed white onion, garlic, and bacon crumbles, plus blended tomato with chipotles in adobo. Seasoned with cumin, nutmeg, Mexican oregano, and cilantro. Feta cheese at the table. Would have been better with chorizo, but so would most things.

Hey I prefer darker roasts. And I enjoy a plain latte from time to time. But mostly we just make drip coffee at home. On the road we try to find local roasters Not crazy about some of Starbucks' business practices, though.

Spinach and coconut milk keema , served with cumin and turmeric rice. I used a smaller amount of coconut cream rather than coconut milk, and a larger amount of chilies (jalapeno and Scotch bonnet). The keema turned out more flavorful and not as soupy, which I prefer. I do love keema Aromatics, spices, and herbs. Not pictured: ground turkey, frozen spinach, and a lemon.

Broccoli and anchovy sauce over linguine. Garlic, black pepper, olive oil, butter, and grated Parmesan rounded things out. Mrs. C crisped up freezer meatballs if anyone wanted something meaty. Another "lets make a meal with what we have" dinner. 🙄

Roasted peppers with black beans looks very similar to a Fuchsia Dunlop recipe that we make frequently. She calls it "dou chi shao la jiao".

Kind of a shrimp saag? Spinach, cilantro, chicken stock, and sauteed onion, ginger, garlic, and jalapeno in the blender. Add coconut milk, season with nutmeg, cumin, cloves, black pepper, and lemon juice. Shrimp were tossed with cayenne, black pepper, and turmeric, seared quickly, and then poached in the soup (lots of shrimp hiding in the soup). Optional feta cheese sprinkle. Mrs. C added pistachios to hers. Ghee rice with cumin, cloves, black cardamom, and a cinnamon stick.

Thanks! What were you looking to buy?

Stir-fried Savoy cabbage with fennel seeds. Cumin and sesame seeds, sliced onion, jalapeno, bird chilies, cayenne, lemon juice, chives, and garam masala. Finished with leftover steak from yesterday, sliced and warmed with the cabbage. The only reason I had lemon was because younger son went to a restaurant last night and brought home a couple of lemon wedges with his leftovers. 🙂

Porterhouse steaks, marinated with black pepper and soy sauce and then charcoal-grilled until “still mooing”. Sliced the steak and finished in a hot dressing of chicken stock, onion, bird chilies, lime juice, fish sauce, sugar, and anything green and herby in the fridge (basil, chives, and Chinese chives). Served over bagged chopped salad. Jasmine rice with coconut milk, chicken stock, and a little sugar and salt.

Thanks! Store-bought tortillas. I have made masa harina tortillas a few times but without access to fresh masa I'm happy to be lazy. 🙂

Spinach, chroizo, and egg breakfast tacos with onion, feta, cumin, Mexican oregano, and three kinds of chilies (habanero, jalapeno, and cayenne).

Improvised red curry with green beans and shrimp. Lots of strong flavors that balanced out very nicely. Sear green beans and shrimp separately and then set aside. Blend onion with ginger, garlic, and green and red chilies. Cook down and then add Panang curry paste, lime zest, cayenne, and curry powder that friends brought back from India. Stir in coconut milk and chicken stock, adjust seasonings with fish sauce, brown sugar, and lime juice, and then finish with Thai basil, cilantro, and Chinese chives. Jasmine rice and eternal cucumbers to go with.

Kimchi and potato salad - quite satisfying!

Leftovers: pulled pork sandwich with homemade BBQ sauce and tangy coleslaw. Jazzed-up potato salad. Somehow a huge bowl of coleslaw disappeared so I mixed up a quick batch with leftover cabbage, shallot, Dijon mustard, apple cider vinegar, sugar, S&P, and just enough mayo to mellow it out a bit. Some folks expected standard creamy coleslaw but I prefer tangy with BBQ pork.

Pork butt rubbed and ready for the smoker. Younger (adult) son requested for his birthday. Chicken thighs rubbed, smoked, and ready to be finished in the oven. Two guests were Muslim so we needed an alternative to pork. Front row L to R: Homemade coleslaw, pulled pork with sauce, BBQ sauce, pulled pork without sauce. canned beans (with pork), smoked and roasted chicken, cucumber salad. Back row: Chips, potato salad, potato rolls, corn, baked beans (without pork). Store-bought cheesecake for dessert

Yes, the soupy shrimp turned out very nicely. Lots of flavor, not too spicy. Family approved. Yes, rice to mop up the liquid. Whoops, I forgot so thanks for the reminder. And yes, canned chipotle in adobo. I had an open can that needed using up. Congrats, you are three for three. 😃

Chipotle shrimp with tomatoes, chicken broth, garlic, black pepper, cinnamon, Mexican oregano, and cilantro. Chayote with white onion, chile Poblano rajas, jalapeno, and cilantro.

I remember her distinctive voice from early eGullet. RIP and best to the family.