C. sapidus

Agreed! What do you think of the cookbook?

What? Winter is no reason to stop grilling. I love yard-long beans, and the ribs are very cool. Do you have a bandsaw in your kitchen? Bahamian grilled chicken from the BBQ Bible. Chicken quarters marinated briefly in lime juice, drained, and then marinated for a couple of hours with onions, garlic, chiles, paprika, S&P, and olive oil. Simplest potato and leek braise from All About Braising, flavored with thyme, nutmeg, black pepper, chicken stock, and butter, and then finished with heavy cream. Curried cauliflower, courtesy of Mrs. C, who also made the unpictured salad.

Robirdstx – Yum! Fried green tomatoes have a lovely lemony tang. Cholula hot sauce applied after the picture. Mrs. C liked the firm ones; I preferred the contrast of softer tomatoes with crisp cornmeal crust. Different strokes . . . We harvested a boatload of green tomatoes. The irony is that the tomato plants are located near a poorly-insulated part of the house so they never froze, and we could still be enjoying vine-ripened heirloom tomatoes. Oh, well.

Franci – Quince looks great, would you mind describing? A friend is offering us a quince tree, so I would like to learn more. Kim – I am so sorry for your loss Freeze warning last night, so we harvested our green tomatoes. See where this is going? Fried green tomatoes dipped in egg wash and coated with cornmeal, fresh thyme, S&P. Mrs. C baked salmon with pesto. I made anchovy-caper vinaigrette to go with green salad.

First freeze of the year forecast tonight, so we cleaned out the garden. Some of the harvest made it on the plate tonight. Red curry scallops with eggplant: Bay scallops, Japanese eggplant, slivered chiles, Thai basil, lime leaves, and fish sauce. Homemade curry paste with dried and fresh red chiles, lemongrass, galangal, lime peel, shallot, garlic, and shrimp paste. The curry was killer spicy, so I tamed the heat with coconut milk and brown sugar. Pad pak: Stir-fried baby bok choy, Napa cabbage, and gai lan, seasoned with smashed garlic, black pepper, fish sauce and fermented soybean paste. Coconut rice

Tomatillo salsa would go very well - I will try that another time. Thanks for the suggestion! My all-time favorite Mexican potato dish is papas chirrionas from The Art of Mexican Cooking - I have a deep and abiding love for the flavor of chile pasilla.

Huevos rancheros: Leftover salsa de jitomate, fried into an approximation of salsa ranchera (secret ingredient = fish sauce). Toppings included diced white onion and crumbled queso fresco. I remembered the runny yolk shot this time.

Thank you, Darienne Dinner from Diana Kennedy’s From My Mexican Kitchen Chorizo y papa: Potatoes, cubed and boiled. Chorizo, crumbled and fried. Add potatoes and chopped chipotle en adobo, and fry until crisp. Serve on corn tortillas with salsa, minced white onion, and crumbled queso fresco. Salsa de jitomate: Pick tomatoes and Serrano chiles from the garden. Dry-roast the tomatoes, chiles, and garlic on a comal. Blend to a textured sauce and top with minced white onion and chopped cilantro.

Somehow sausages taste better cooked outdoors. I think I would have stopped for a taste test, in the interest of science. Appreciate the Rumpole reference Thanks for the kitchen tour(s). Hard to beat Ikea for quality/price ratio, and our kitchen is holding up nicely Are supermarkets common in your part of the world? Do you also have specialty grocers? Looking forward to the rest of your week.

Thank you, Kim! Egg fried in bacon grease sounds really good. Omelet with Beemster cheese and sautéed mushrooms, shallots, and garlic. Potato bread toast.

Catching up on this thread after a spate of Mexican (and sorta-Mexican) cooking. I look forward to seeing what everyone else is making! Puerco al passilla enmielado Chileatole rojo de pollo con ejotes y papas Arroz verde al Poblano Huevos rancheros with, um, bacon Carne asada al guajillo Mixed seafood with salsa de chile guajillo Platanos fritos Albondigas Picadillo

Beans and a mortar and pestle - I'm guessing patrickamory

Still on a Mexican jag . . . Chileatole rojo de pollo with potato and green beans, simmered in a puree of toasted chile ancho, fried white onion and garlic, and chicken stock. Arroz verde al Poblano: Jasmine rice fried with white onion, and garlic, and then cooked with a puree of Poblano chiles (simmered in chicken stock) and a hefty bunch of cilantro.

Nice quiche, Kim Fried plantains, leftover arroz blanco, red chile guacamole

Patrick – Thank you. Beautiful beans! Dejah – Belated kudos on a gorgeous chicken dcarch – Thank you, too. Your meal is stunning, and I laughed out loud at the bean sprouts Soba – Both meals look delicious Salad with garden tomatoes, cukes, lettuce, scallions, and a dressing of roasted garlic, roasted chile, olive oil, and sherry vinegar. Veal and sweet potatoes in pasilla-honey sauce: Roasted garlic, chipotles in adobo, cumin, black pepper, oregano, and chicken stock, simmered slowly with the meat and cubed sweet potatoes, and garnished with white onion and cilantro. Arroz blanco: Pilaf-style jasmine rice with white onion, garlic, flat-leaf parsley, and chicken stock

Huevos Cubanos, eggs and hash, and good old hard-boiled eggs – nice! Danish blue cheese and ham omelet - one for younger son, and one for me

menuinprogress and Soba – thanks! Ashen – tom kha gai is one of my favorites. The lemongrass looks browned – how did you do that, and did you like the result? Also, have you ever tried mixing in a dollop of roasted chile paste (nam prik pao)? Makes a good thing even better. No dinner plans, but we had chiles and heirloom tomatoes from the garden, and corn tortillas, onions, eggs, and bacon in the fridge. Results: huevos rancheros con bacon! I forgot to do the runny yolk shot, as specified in the eGullet member agreement.

Soba: That custard sounds delish, and I’ll keep an eye out for Delfino cilantro next spring Choo chee curry bay scallops, adapted from Dancing Shrimp: Red curry paste fried with brown sugar, coconut cream, fish sauce, slivered chiles, Thai basil, a squeeze of lime, and a paste of red chiles and garlic mashed in the mortar. Spicy! Jasmine rice and salad.

Kim: I am so glad that you liked the chicken. Apologies for not answering your question in time, but it looks like your cooking instincts came through quite nicely. I do find that each new bag of jasmine rice needs to be calibrated for liquid and cooking time. mm: That looks fantastic! Bucatini all'Amatriciana: Sauteed onion, pancetta, tomatoes, red chile, simmered and tossed with grated parmesan and romano cheese. Mrs. C made a salad (lettuce, garden tomatoes, jicama, cukes) and a garlicky balsamic vinegar and Asiago cheese dressing (also good for dipping bread).

Everything looks great, but I have a hankering for Paul’s gnocci, Prawn’s smoked eel, and Andrew’s monkey bread French toast. Nice work! I’ve been on a Mexican jag lately – apologies for the sloppy plating Mixed seafood with salsa de chile guajillo: Extra salsa made this weekend, plus a roasted and pureed garden tomato and a squeeze of lime. The seafood turned out tender, and the sauce (from Rick Bayless’ Mexican Kitchen), is ridiculously good. Arroz verde al Poblano (green Poblano rice): Fry jasmine rice with white onion and garlic, and then steam with a puree of chile Poblano, cilantro, and chicken stock

Thank you very much, Heidi, let me know when you are in the neighborhood . . . Jasmine rice, rinse and drain, 1.25 parts liquid to 1 part rice, half chicken stock and half coconut milk, sometimes add a little sugar and/or salt, bring to a boil, cover and simmer on lowest heat for 16 minutes, remove from heat and let steam for a few more minutes. It is pretty forgiving – tonight I got distracted, nearly boiled the pot dry, added a little more chicken stock, and estimated how much longer to simmer. Tasted about the same somehow . . .

I'm digging all the beans lately Gai yang (barbecued chicken): Marinated with garlic, ginger, white pepper, cilantro stems, whiskey, coconut milk, fish sauce, and soy sauce. Baked until nearly done and then finished over charcoal. Yeah, we make this a lot. Pad pak (mixed vegetable stir-fry): Napa cabbage, snow peas, and mushrooms, stir-fried with mashed garlic, fish sauce, fermented soybean paste, and black pepper. Coconut rice

A simple meal for younger son and me: charcoal-grilled strip steaks, leftover cowboy beans with leftover grilled onions, and a salad of cukes, jicama, scallions, and grape tomatoes from the garden.

Good for us, too. Welcome back! Franci – Welcome back to you, too. Lovely meals! Catching up on past questions . . . FrogPrincesse – Panang curry is quick and easy if you have curry paste on hand; less so if you don’t. Kim - The bread with the scampi was lovingly prepared by the bakers at our local Giant-Eagle. Speaking of scampi – nice garlic shrimp Elder son requested steak for his birthday meal. I was craving deep chile flavors. First, I made a slow-simmered sauce with toasted guajillo chiles, roasted garlic, chipotle in adobo, chicken stock, cumin, oregano, and black pepper. No pics, but this sauce should make another appearance later this week. Quick cowboy beans (also no pic) with pinto beans, bacon, pickled jalapenos, tomato, and garlic. Mrs. C made garlic bread and a salad with particularly tasty heirloom tomatoes from the garden. Grilled red onion: NY strip steaks, briefly marinated with the guajillo chile sauce and a splash of cider vinegar, grilled over charcoal and served with more guajillo chile sauce.

Yes! Eggs scrambled with a sauce of chipotle, roasted tomato, fried garlic, and oregano, blended and fried. Served with corn tortillas, red onion, and cilantro.