C. sapidus

rotus – You are quite welcome, please do let us know how it turns out End of summer says BBQ, but the chill in the air says braising. Why not do both? BBQ ribs – St. Louis cut ribs, dry-rubbed and smoked on the Big Green Egg, mopped with an apple cider concoction whenever I thought about it, and brushed with BBQ sauce in the last half hour. Lemon brown sugar BBQ sauce – Ketchup, brown sugar, molasses, lemon zest, lemon juice, dry mustard, onion powder, Worcestershire sauce, and black pepper, whisked together and simmered to thicken and meld. Ribs rubbed: On the Big Green Egg. Proper hydration is critical for BBQ: Green beans braised with tomatoes – With garlic, anchovies, oregano, and S&P, braised for nearly an hour Braised potatoes with garlic and bay leaves – Braised until tender and then fried in the sauce.

Thank you, Ann. Fantastic pizzas – we should work out a breakfast exchange. Huiray - Your turmeric chicken wings looked just as vibrant at breakfast as at Dinner! Creamy slow-scrambled eggs with cooked-down salsa verde, heavy cream, and Mexican oregano, topped with fresh tomato, radish, minced shallot, feta cheese, and Hawk Hollow Heat hot sauce. I like this brand of corn tortillas – they actually puff up when heated directly over the flame.

Dave - I always enjoy hearing about your history and your life in France, so thank you for this week. Very nicely done! Now that the eG Foodblog momentum is rolling again I will say that there are quite a few folks on here about whose food lives I would love to learn more.

Beef Stroganoff, adapted from Please to the Table. Leftover grilled strip steak, fried onions and shiitake mushrooms, flour to thicken, and a sauce of concentrated beef stock, Dijon mustard, heavy cream, and sour cream, finished with S&P, parsley, and fresh dill. Served over egg noodles, with kale salad on the side. Mrs. C said it was the best Stroganoff she ever had.

Bojanna – Welcome to Dinner! Lovely flavors in your mushroom consommé. Paul – Whoa, gorgeous! Norm – Beautiful color on your potato cake. How did you like the pineapple glaze? Simple dinner tonight: Charcoal-grilled strip steak, olive oil bread from the store, and salad with gorgonzola cheese. Steak was seasoned with salt and pepper, grilled, and then rested in a low oven for about 10 minutes.

Yup Huevos rusticos on warm corn tortillas. The sauce turned out surprisingly zippy so I took the edge off with heavy cream. These were perhaps the last beefsteak tomatoes of the year. One more beefsteak might ripen and if it does, it is destined for the last BLT of the year. Obligatory yolk shot

Sorry, I have not seen that, but it does sound interesting. Can you post a picture? There are some folks here who might be able to identify it.

Cooked from Julie Sahni’s Classic Indian Cooking tonight. As usual with Indian food, the house smelled fantastic. Younger son repeatedly tore himself away from video games to check on progress. Potatoes in spicy yogurt gravy (dum aloo): Fry whole peeled potatoes and remove. Brown-fry onions, add ginger and ground cumin, coriander, turmeric, cayenne, and garam masala, and then simmer with tomatoes and yogurt until done, finishing with cream. One of my all-time favorite dishes. Buttered smothered cabbage (bandi gobhi ki sabzi): Fried cumin and asafetida, and shredded cabbage, simmered with tomatoes, minced ginger, and chiles, and finished with cilantro. Patiala pilaf (patiala pullao): Basmati rice rinsed, soaked, and fried with cumin, minced onions, black cardamom, cinnamon stick, cloves, and bay leaves. Topped with fried onion slices (which I forgot to include in the picture - oops)

scubadoo – Scallop tacos look fantastic. What did you do with your snapper? Ann_T – Thank you. Our boys would make your prime rib disappear quickly! Shelby – Great to see you posting. Apparently this was a day for tomatoes and clams. I would definitely love your pasta. Happy birthday, kid! The goal this evening was to use heirloom tomatoes from the garden while checking out the seafood counter at the new Asian market in town. Spent a leisurely afternoon preparing the base ingredients: Roasted tomato-jalapeno salsa (salsa de molcajete) – Roasted garden tomatoes, jalapenos, and garlic pureed together and then mixed with minced white onion and cilantro. Half served as the soup base; the remainder will be put to other uses. Shrimp stock – Beheaded and shelled shrimp, simmered the chopped-up heads and shells with diced tomato and chicken broth, and then strained out the solids. Also added in some of the water used to simmer the squid. Squid – Cut up squid rings and simmered in salted water for about 25 minutes. Squid turned out nice and tender. Rice – Fried dry rice with white onion, and then steamed the rice with shrimp stock. Roasted chile Poblano rajas – Roasted the chiles over an open flame, steamed in a paper bag, removed the skins, and cut into strips. Roasted chile Poblano rajas – with Swiss chard, white onion, garlic, Mexican oregano, and crème fraiche Seafood rice cazuela (arroz a la tumbada) – Fried the tomato-jalapeno salsa, added the shrimp stock, and brought to a boil. Added clams and cubed halibut fillets, followed by the shimp, and then stirred in the rice, squid, and cilantro.

djyee is right - water triggers the slime reaction. Lots of good Indian recipes for okra with no alien saliva. Julie Sahni has a good, simple recipe for stir-fried okra (bhindi sabzi) in Classic Indian Cooking. Sorry, I don't know how to make pretty links any more: http://books.google.com/books?id=wC-xrLWouSIC&pg=PA309&dq=julie+sahni+stir-fried+okra&hl=en&sa=X&ei=zX9XUvv8HYW14AOIiYGwDQ&ved=0CC8Q6AEwAA#v=onepage&q=julie%20sahni%20stir-fried%20okra&f=false This recipe helped convert Mrs. C to loving okra, There are more complicated versions, but this should get you started. Good luck!

Kim – I am very sorry to hear that you must endure health issues. Best wishes for a full and speedy recovery. Huevos rancheros – Leftover chipotle-enhanced salsa ranchera, eggs over easy, cilantro, and warm flour tortillas. Zippy!

With the garden producing fantastic beefsteak tomatoes we have been living on bacon, lettuce, and tomato sandwiches. Sriracha mayo added after picture time.

Ricotta scrambled with salsa ranchera (requeson revuelto con salsa de jitomate) – one of my favorite breakfasts. For the sauce, broil garden tomatoes and jalapeno chiles and blend, browned bits and all, with garlic and chipotles in adobo. Fry chopped white onion gently, mix in the puree, and reduce over high heat. Squeeze ricotta in cheesecloth until dry, fry more white onion, add the ricotta, and then mix in the sauce and cook until dry. Served with warm flour tortillas and tomatillo salsa. Great garden tomatoes yield wonderful flavor, and tomatillo salsa adds a nice tang.

We have cooked extensively from, and been very happy with: Andrea Nguyen - Into the Vietnamese Kitchen Mai Pham - Pleasures of the Vietnamese Table

heidih – You are very kind, thank you dcarch - We posted at the same time. Holy smokes, that pork shoulder! Still on a Mexican jag Pollo en escabeche – We make this frequently. Season chicken thighs with allspice, Mexican oregano, black pepper, and salt. Brown chicken thighs and remove. Fry white onion and carrots, add halved garlic cloves, and then simmer with the chicken, vinegar, pickled jalapenos, and chicken broth until done. Green bean salad with red onion and salsa verde dressing – Nuke green beans until tender-crunchy, and toss with sliced red onion and a dressing of tomatillo salsa, lime juice, cilantro, and olive oil. Outstanding flavor-effort ratio. Served with store-bought olive oil bread.

Those lamb chops look fantastic! Indian tonight Saag murgh (chicken with spinach) – BSCT marinated with ginger-garlic paste, yogurt, mint, fenugreek leaves, garam masala, paprika, hot pepper flakes, nutmeg, and salt. Slowly fry minced onions, wilt obscene amounts of chopped spinach, simmer chicken and marinade, and finish with cream and garam masala. Sabzi pullao (Mixed vegetable pilaf) – Soak basmati rice, fry sliced onion with black cardamom and cumin seed, add minced ginger, chiles, yogurt, garam masala, diced carrots, and cauliflower florets. Add rice and soaking water, steam until done, and finish with cilantro. Managed to stuff the contents of a full vegetable drawer into the meal. Served with mango and ginger chutney.

An unplanned tribute to Marcella Hazan this evening, and to ripe tomatoes and herbs (mostly) from the garden Thin spaghetti with herbs and raw tomato – Fresh basil, sage, parsley, rosemary, and mint, with smoking-hot olive oil poured over. Grilled Belgian endive – Broiled, with salt, pepper, and olive oil. The black parts are my favorite.

Rozin - one of my favorite quick meals! Shredded chicken and potatoes with roasted tomato, chipotle, and mango sauce. Served on warm flour tortillas with feta cheese, Tapatio salsa, and an unpictured salad.

Pork chops with chipotle-tomato sauce and honey – Made a big batch of the sauce (roasted garden tomatoes, roasted garlic, and chipotles en adobo, pureed with a little black pepper, cinnamon, and Mexican oregano). Baked thick bone-in pork chops with the sauce and removed. Simmered the sauce to concentrate, brushed the chops with a mixture of sauce and honey, and then baked briefly at 500F. Served with warm flour tortillas and salad. The remaining chipotle-tomato sauce should show up later this week.

Thank you, Ann. Tuna is my second-favorite sushi after smoked eel (which is probably why Prawn’s grilled grilled unagi looks so very tasty). A case of ripe mangos inspired tonight’s dinner, cooked entirely by Mrs. C. Mango grilled chicken – Salsa of diced mango, cucumber, red onion, garlic, mint, lime juice, and olive oil. Half of the salsa was set aside, and the other half pureed to marinate chicken breasts before grilling on the Big Green Egg. Watermelon, tomato, and mango salad – with basil and lime juice, probably some other things. This was completely fantastic, mainly because the heirloom tomatoes are some of the best we have ever grown. Babaghanouj – Made with Asian (skinny purple) eggplants on the Egg, this was particularly clean-tasting. Baked potato

Huevos–sorta-rancheros – Fried eggs topped with a cooked salsa of roasted garden tomato, roasted garlic, chipotles en adobo, cinnamon, black pepper, and Mexican oregano. Feta cheese, chopped shallots, and flour tortillas (because that is what we had). Even with all the substitutions, salsa in prime tomato season is hard to beat. Mrs. C used the salsa to concoct a breakfast with egg and leftover cheesy mashed potatoes that my brother made.

Ann_T – You have posted a number of lovely meals lately, but the one that got me was the grilled brie and baked garlic. I love baked garlic. Prawn – Great meals, but I’m calling shenanigans on using “minimum effort” and “mole Poblano” in the same sentence Camarones a la diabla (Shrimp with chipotle sauce) – Sautee sliced garlic and blend with chipotles, tomato sauce, and Mexican oregano. Sautee shrimp with S&P until partly cooked and remove. Fry the sauce, add Coca Cola, and simmer the shrimp in the sauce until done. Yum. Arroz con platanos (White rice with plantains) – Fry jasmine rice, add white onion, garlic, and roasted Poblano chile strips, and then simmer with chicken stock and corn kernels. Fry cubed plantains, and toss with the rice and feta cheese. Delicious tomatoes from the garden, and eternal cucumbers.

Dinner on the grill tonight. We were out of town so I’m not going to even try praising all of the highly praise-worthy meals over the past week Grilled salmon with basil – Salmon fillets marinated with pureed basil (regular and Thai), garlic, lemon zest, lemon juice, black pepper, and olive oil Grilled okra – Tossed with olive oil and BBQ rub (whatever I made last), and then skewered for easy handling. Younger son liked, surprisingly, and Mrs. C is a reformed okraphobe Grilled garlic bread – Brushed with melted butter, garlic, and flat-leaf parsley I forgot to take a picture, but we also had slices of an amazing heirloom tomato from the garden. Props to Mrs. C for the tomatoes and basil – she was the vegetable gardener this year

Patrick – The fish-fragrant eggplant recipe calls for Sichuanese chile bean paste, so that is what I used. I have never seen pickled Sichuan chiles, but the book lists sambal oleek as a good substitute. Perhaps I should try the fish-fragrant pork again with sambal oleek. mm - That's a very pretty dish. How did it taste?

Yes to both, and completely agree that fish-fragrant eggplant is wonderful stuff.