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C. sapidus

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Everything posted by C. sapidus

  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. C. sapidus

    Breakfast! 2013

    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.
  6. 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.
  7. 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
  8. 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?
  9. Yes to both, and completely agree that fish-fragrant eggplant is wonderful stuff.
  10. dcarch - your prize-winning meal sounds even better than it looked (and it looked fantastic) Dinner from Diana Kennedy’s The Art of Mexican Cooking Pollo en salsa de fresadilla y chipotle – Chicken thighs simmered with water to cover, white onion, garlic, bay leaf, thyme, oregano, and a slice of lime to make stock. Remove chicken when partly cooked, strain and concentrate the stock. Boil tomatillos, puree with chipotle en adobo, and then fry the puree. Simmer chicken, stock, and sauce until done. Tangy, spicy goodness. Chayotes al vapor – A longstanding simple favorite. Chayotes peeled, julienned, and sautéed with minced Serrano chiles. Cover, lower the heat, and then finish with chopped cilantro. I had mine with feta cheese. Flour tortillas not pictured
  11. Dry-fried beef slivers – Flank steak, celery, ginger, and scallions, cut into slivers and stir-fried with chile bean paste, soy sauce, Shaoxing rice wine, sesame oil, and chile oil Fish-fragrant eggplant – Asian eggplant, deep-fried and then simmered with scallions and a sauce of chile bean paste, ginger, garlic, soy sauce, sugar, cornstarch slurry, Chinkiang vinegar, and sesame oil Jasmine rice
  12. Can’t let Dinner! fall onto the second page . . . dcarch – The pork and watermelon rind is particularly attractive Achiote-grilled tuna – Marinated with pureed cilantro, scallions, garlic, chile serrano, S&P, and achiote before charcoal-grilling. Grilled corn with chili butter - Grilled in the husk Store-bought bread (also with chili butter) and an un-pictured salad
  13. Grilled chicken escabeche – Chicken thighs, charcoal-grilled after marinating with pureed garlic, cider vinegar, olive oil, canela, cloves, and Mexican oregano. Sauce of extra marinade simmered with chicken stock. Grilled zucchini – With olive oil, S&P, and cider vinegar Mexican red rice – Shortcut version, with chicken stock and mild salsa
  14. Thanks all, for the kind words. Ann, I wish my mother’s Yorkies looked like yours! Seedless tamarind, break off a hunk and soak in warm water for a few minutes, mash with fingers to extract pulp from solids, and then strain. I added some of the tamarind paste with the coconut milk, and then added more while doing the final sour, sweet, salty balance. I usually make a big batch of tamarind paste and freeze the extra in an ice cube tray, but not this time.
  15. Ann_T – Gorgeous bread! I am not a baker, so homemade bread is a thing of wonder to me. Scubadoo – Five-spice duck sounds fantastic Dinner for one tonight – red curry pork with tamarind, fish sauce, lots of spinach, and Thai basil, served with jasmine rice. Plenty of leftovers for tomorrow’s lunch.
  16. RareRO – Aww thanks, and likewise! I want to try that cauliflower puree Huiray – Your fish and pea shoots look fantastic Robirstx – Thanks for the reminder, I need to make wings Dinner adapted from My Bombay Kitchen Stewing veal marinated with ginger-garlic paste, fried with in ghee with dried chiles, cumin, turmeric, and shallots, and then simmered with potatoes, chopped tomatoes, cinnamon stick, whole cloves, chicken stock, and water to cover. The gravy was a little thin, so I removed the meat and potatoes, boiled down the gravy, and recombined. Braised Swiss chard and spinach with slit green chiles, ginger-garlic paste, shallots, chopped tomatoes, and turmeric. Basmati rice fried with ghee, ginger-garlic paste, peppercorns, and a bay leaf, and then cooked with chicken stock.
  17. C. sapidus

    Breakfast! 2013

    Just leftover camarones al mojo de ajo from the Dinner thread.
  18. C. sapidus

    Breakfast! 2013

    Garlic shrimp tacos, queso fresco, Tapatio salsa
  19. Yes, and I was admiring the shrimp chowder, too Camarones al mojo de ajo – Shrimp marinated with pureed garlic, vinegar, S&P. Garlic fried in butter and olive oil, add shrimp and cover, finish with lime juice. Arroz verde al Poblano – Jasmine rice, fried with garlic and steamed with a puree of chicken stock, cilantro, spinach, and roasted chile Poblano. Fried white onion on the side. Family liked.
  20. Slipper burger (chapli kebab) is ground beef or lamb with onion, garlic, chiles, ginger, cilantro, ground coriander seed, black pepper, cayenne, and cumin. The version we make is from the Barbecue Bible, but we shape them into burgers rather than slippers. Gorgeous souvlaki and Greek salad. Mrs. C made pulled pork tonight (smoked on the Egg, and finished in the crock pot), with homemade cole slaw, homemade BBQ sauce, potato rolls, and watermelon-tomato salad with ginger.
  21. Steve – Thanks! That’s about the least binder I can use without the crab cakes falling apart. Ann_T – Another pretty meal into which I would happily tuck in. Baselerd – Looks good, and I bet it tasted good, too Emily reminded me that we have not made slipper burgers for a while. Served with potato rolls, condiments of choice, and a big salad.
  22. Gertie’s crabcakes, homemade Tartar sauce, sweet corn boiled with milk, and salad (with iceberg lettuce - younger son’s favorite).
  23. Falafel I can take or leave, but otherwise I see a lot of my absolute favorite foods listed in this thread.
  24. Mmmm, lamb. I couldn’t find any today, so I used beef. Keema with greens – spinach, mustard greens, cilantro, black cardamom, cinnamon, cumin, shallots, ginger, green chiles, garlic, ground coriander and fenugreek seeds, and garam masala, finished with heavy cream. Family loved it. Basmati rice with greens – Mustard greens, watercress, green chile, black pepper, and garam masala Doesn't look like it in the picture, but a massive quantity of greens went into the meal
  25. Basquecook – Thank you! The irony is that I will probably avoid Asian food for a while since Mrs. C is trying to get her migraines under control, and fermented foods are a possible trigger. Hard to cook Asian food without soy sauce or fish sauce, unfortunately. Very sorry I missed your rehearsal dinner . . . Ann_T – I hafta ask about TBQ sauce? More Mexican tonight: Cream of chayote soup – fried white onion, jalapeno, and garlic, chayote simmered in chicken stock, stick-blended and finished with half-and-half and cilantro, and then served with queso fresco and Mexican crema. Not much of a picture . . . Red chile-braised chicken with potatoes and Swiss chard – with white onion, fried ancho/guajillo chile paste, vinegar, and chicken stock. Same chile paste from earlier this week.
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