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Everything posted by C. sapidus
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We stocked up on Gulf seafood from a local market. BIL made the most delicious fried oysters. Apparently the key is to take your time drying up the liquid before coating and frying. Just a thin coating of spicy rub. Best fried oysters I’ve ever had. I made Gertie’s crab cakes with lump crabmeat. Mayo, mustard, Old Bay, Worcestershire sauce, crushed saltines, and an egg. We were short on oil so I shallow-fried in a mix of oil and butter. Spicy tartar sauce with mayo, mustard, S&P, Old Bay, Tapatio salsa, and spicy pickles. Rather than bread we ate the crab cakes in iceberg lettuce wraps. I will do that again. Edit: Oh, and baked sweet potatoes with butter. Apologies to the local seafood joint, but I liked our homemade (VRBO-made?) meal better. Sorry, no pics.
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I am so glad to see your travels continue. I hope you continue to enjoy roaming to your heart’s content.
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Nice! Do the shelves have a lip on the front edge? I think I would want that for open shelves.
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Stoves and Ovens: Wolf? Thermador? Bluestar? Viking?
C. sapidus replied to a topic in Kitchen Consumer
Sorry to hear that, @SLB. Our Bluestar range top is still going strong after 20 years or so. The igniters need replacing every once in a while, but that is just one screw and a plug-in. A couple of burners have needed adjusting but that is also easy - just pull off the knob and adjust with a thin screwdriver. -
Nice library, @Tan Can Cook Do you have favorites?
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Clean-out-the-crisper turkey keema with peas, Napa cabbage, and chayote. Other ingredients included brown-fried onions, jalapenos, ginger, garlic, and turmeric, finished with cilantro, garam masala, and lime juice. Nontraditional but tasty. Mrs. C's sourdough bread with honey butter to go with.
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Laab gai, from 'True Thai' (copyright 1995, so not the last word in Thai cuisine). Ground chicken poached in boiling water for about a minute, then removed with a slotted spoon and tossed with the remaining ingredients. Remaining ingredients: Mint, cilantro, sliced lemongrass, scallions, red Hatch chile powder, toasted rice powder, fish sauce, palm sugar, and a mix of lemon and lime juice. This is a very good, very easy recipe. Served with butter lettuce and coconut rice.
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Larb gai - details in Larb Laab Larp (clicky) Served with butter lettuce and coconut rice. House guest had never enjoyed larb before, licked the plate. 😉
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Slow-scrambled eggs with roasted chile Poblano and a leftover Super Bowl brat. Onion, garlic, chile habanero, cilantro, and feta for flavor. It is nice to be home.
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House guest used to own a bakery and greeted us with jalapeno and cheddar bread and honey butter when we returned from our trip. Bread was very tender with a nicely crispy crust, and pleasant kicks of cheese and chile heat every few bites.
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Welcome @MissTaurus! Always nice to see summer bounty in our winter, and vice versa.
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Last dinner in Puerto Vallarta: Foreground: Seafood enchiladas with Mexican flag sauces. Background: Aguachile (mostly consumed) with bay scallops, avocado, cucumber, red onion, and mango habanero salsa
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Santos Mariscos for more seafood. Started by sharing seafood-stuffed avocado and cream of crab soup. Pina coladas and Negro Modela. Camarones cucaracha, salmon with apricot sauce, and a seafood skewer with bacon. Camarones had a spicy coating and were eaten shells and all Shared flan for dessert
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Tacos: Al pastor x 3, chorizo, bistek. Recommendation from a random Mexican gentleman we met at the fish market.
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Dinner at Marissimo in Puerto Vallarta. Delicious seafood in a surprisingly empty restaurant. Everything was shared, so everyone could try everything. 😃 The meal started with a small bowl of intense seafood broth, which was delicious. Fruity cocktails around the table. We ordered all the tacos, variously stuffed with shrimp, octopus, grilled marlin, fried onions, and grilled pineapple, with a variety of sauces based on Serrano chiles, cilantro, and/or avocado. The “shrimp pastor” with grilled pineapple was the favorite. Smoked marlin tostada. Smoked marlin must be a local thing, I have never run across it before. Quite delicious and meaty, almost like a fishy BBQ pork. Ocean City, MD bills itself as the “white marlin capital of the world”, but they could learn a thing or two about preparing marlin. Chile del mar, a poached chile Poblano stuffed with octopus, shrimp, and scallops, and served with a creamy cheesy chile guajillo sauce. The key ingredient was a smalll jar of “salsa macha” (“man sauce” - not pictured), which tasted like a dried chipotle-based chile crisp. Yum.
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Welcome @Hudson!
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Three separate recipes, names and source as described in the post. Sorry, I don’t have links. 🙂
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Dinner from Madhur Jaffrey's 'Quick and Easy Indian Cooking' Chicken in a cilantro, spinach, and mustard sauce (hare masala vala murgh): Fry bay leaves, green cardamom pods, cinnamon stick, whole cloves, and dried red chile. Sear skinless chicken thighs and simmer with yogurt, yellow raisins, cayenne, s&p. Blend jalapeno, ginger, cilantro, and spinach, mix with grainy mustard, and simmer with the chicken until done. Good stuff. Indian mashed potatoes (mash aloo): boiled red potatoes mashed with half-and-half, butter, minced jalapeno, garam masala, s&p, lemon juice.
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Me neither. I try to wear a shirt that matches the color of the sauce. 😉
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I had to look that up. No, I think a reach-in pig would require torch work. Different set of skills and equipment entirely. Plus a much higher risk of burning down our garage . . .
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Mrs. C has taken a hard dive into the world of fused glass since retirement. She has been working with glass for decades - stained glass, mosaics, etc. Most of her creations have nothing to do with eGullet, although she has been making lovely plates for her siblings and in-laws. Eventually we might even get a set. 😉 Anyway, I was the beneficiary of this lovely salt box. I like the idea of having salt on the counter, ready whenever something on the stove needs a pinch.
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Pakistani meal tonight, from 'Curry Cuisine'. I have been looking for a good Pakistani cookbook and forgot that this one has a few recipes. Palak gosht (spinach and lamb curry): Sautee onions until browned. Add garlic and ginger paste, crushed tomato, cayenne, cumin seed, and turmeric, then saute until the oil separates. Add stewing lamb and water and braise until the lamb is almost tender. Add spinach and braised until tender, then remove the lid to reduce. Top with minced jalapeno and ginger. Would make again. Basmati rice: I did this "properly" - rinse the rice, soak 30 min (2:1 water:rice), and then drain, reserving the soaking water. Fry black cardamom, cinnamon stick, bay leaf, and cumin seeds in ghee, add the reserved water, bring to a boil, add the rice, simmer uncovered until the top is rife with steamy air holes, and then cover and finish over very low heat. Podina (mint) raita: Greek yogurt with minced mint leaves and jalapeno. House guest prefers not-too-chile-hot so this came in handy.
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Welcome @wishtoBakeforall0513! Other than wishing to bake for all, we would love to hear about what you like to cook (and bake, of course).
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Catfish sandwich with thinly-sliced jalapenos and what was supposed to be dill remoulade. The catfish was rubbed with a mix of Pickapeppa sauce and a mango-habanero salsa, dredged in flour, beer battered, and then shallow fried. Don't recall using beer batter before, but the fish was tender and the batter crisp (if a bit dark). I bought dill for the remoulade but for some reason used dill pickles instead. So, tartar sauce. Warm red cabbage slaw with bacon and drippings, mustard, celery seed, black pepper, balsamic vinegar, and sugar to balance. Would make again.