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C. sapidus

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Everything posted by C. sapidus

  1. Dejah, glad you are feeling better, and I’m enjoying all of your meals (and the HCR discussion). Dcarch – beautiful as always, I love the bok choy forest. Ann_T – Mmmmm, chile verde pork chops Chicken, lemongrass, and potato curry from Into the Vietnamese Kitchen. Fried paste of lemongrass, ginger, onion, black pepper, red chile flakes, and curry powder, simmered with chicken, potatoes, and coconut milk. Jasmine rice and salad.
  2. My guessing success rate is about zero, but I am undeterred. Despite the lack of a tagine - patrickamory?
  3. Veracruz-style fish fillets – Fried white onion, garlic, parsley, and roasted red pepper strips, simmered with tomatoes, chopped olives, pickled jalapenos, jalapeno vinegar, and a little ground black pepper, ancho, and chipotle for kick. The fillets were poached in the sauce, and then topped with capers. Family approved. Green rice – Jasmine rice, fried until nutty, steamed with a puree of roasted Poblano chiles, white onion, garlic, parsley, cilantro, spinach, and chicken stock, and then sprinkled with feta cheese. Perfect stealth vegetable. Edit: fixed html tags
  4. C. sapidus

    Breakfast! 2013

    Ann, that’s gorgeous! Concoction of leftovers and near-compost: fried plantains, baby potatoes, and walleye with ancho chile, Tapatio salsa, tomato paste, and feta cheese. Flavorful!
  5. Keith – Thanks! Your John Dory and duck look like wonderful meals. Soba – Thanks for the pointer on the spring vegetable soup. Garlic chicken – Baked with S&P, and then baked some more with a head of garlic pureed with olive oil and lime juice. Mexican red rice – with white onion, roasted Poblano chiles, garlic, pureed tomato, chicken stock, and parsley. Unpictured green salad.
  6. RRO – I love complicated salads, and your lamb chops look/sound terrific. dcarch – Thanks! The fish looks fantastic (in both senses of the word). Franci – Lovely to see you posting! I expect Marilyn Tausend’s Cocina de la Familia to get a workout this week. Green chile with pork and potatoes (Chile verde con puerco y papas) – Pork shoulder and new potatoes simmered with a puree of tomatillos, Serrano chiles, and garlic, finished with cilantro. Green salad not pictured. Seasoned white rice (arroz blanco) – Jasmine rice, fried with white onion, garlic, and Poblano chile strips, and then cooked with chicken stock, fresh corn, bay leaf, and whole Serrano chiles, and then tossed with feta cheese.
  7. C. sapidus

    Breakfast! 2013

    Thanks, Ann! Gosh those waffles look fantastic.
  8. This was originally planned for a week ago, so I’m glad to see so many lovely meals (especially all of the gorgeous seafood). Chuu chii shrimp – Red curry paste, sliced and pulverized chiles, fish sauce, brown sugar, Thai basil, peas, and slivered lime leaves in cracked coconut milk. Quoth younger son: “The sauce covered up the shrimp flavor” (in his book, that’s a good thing).
  9. Keith – Purty fish! I have never tried barramundi. Plantes – You should go mad with the camera more often huiray – I do enjoy Nyonya cooking. Mexican tonight: Pescado al mojo de ajo: Mahi mahi marinated with lime and pulverized garlic, dredged in flour (cayenne, pepper, salt), pan-fried, and then topped with a sauce of butter-fried garlic, parsley, and lime juice. Younger son made a fish taco with his. Chayote al vapor: Chayote, minced chiles, salt, and cilantro, topped with feta cheese. One of my long-time favorites. Platanos fritos: Still working through a Costco-sized box of plantains.
  10. C. sapidus

    Breakfast! 2013

    Mmmm, rhubarb . . . Mexican scrambled eggs and fried plantains. A day off work = much better breakfast than usual!
  11. jvalentino – Carnitas sound fantastic! I like the recipe, too: “Open the beer and take a big swig and then add the bottle to the pan.” huiray – I have other Chinese cookbooks, but cook almost exclusively from “that Englishwoman” for three reasons: the cookbooks cover Sichuan and Hunan (my favorites); the recipes are very well written; and the food has turned out wonderfully. Do you have other recommendations for Sichuan/Hunan cookbooks?
  12. Huiray, thanks for your question. Tiger-skin green peppers is a Fuchsia Dunlop recipe from Land of Plenty (fu pi qing jiao) – very similar recipe here (scroll to the end): http://www.gochengdoo.com/en/blog/item/1794/your_chuancai_cupboard_vinegar_the_taste_of_jealousy Coconut rice” is just steamed jasmine rice, replacing the water with half chicken stock and half coconut milk. I usually add a little salt and sugar, too.
  13. Caramelized minced pork – Onion, fish sauce, caramel sauce, sugar, and scallions. Would have been quick except I had to make a new batch of caramel sauce. Tiger-skin peppers – Poblano, Fresno, and red bell peppers with Chinkiang vinegar. Simple and good. Coconut rice – Younger son’s favorite
  14. Dinner from Marcella’s Italian Kitchen Fricaseed chicken with vinegar – with rosemary, garlic, anchovies, and S&P. Very popular. Gratineed asparagus and Swiss chard – (Swiss chard stems) parboiled and then baked/broiled with parmesan cheese and butter. Elder son’s friend loves cheese and steers clear of vegetables, but this won him over. Sauteed Swiss chard with garlic – parboiled the Swiss chard leaves and then sautéed in olive oil. Hate to see perfectly good greens go to waste.
  15. Cartwheels with sausage, cream, and tomato – plus garlic, parsley, black pepper, and parmesan cheese after picture time. Grilled Belgian endive – Broiled with olive oil, S&P. Simple and good. Elder son postponed his social plans to dine with us.
  16. PM sent Last night our Russian friends stopped by and taught Mrs. C to make blini, so we had a classic culture-clash meal: spicy Thai beef with nahm phrik pao and fried shallots, wrapped up in Russian blini. Quite good, actually, but no pics. Beef stir-fried with cauliflower – Flank steak, sliced thinly and marinated with fish sauce, soy sauce, black pepper, sugar, and cornstarch. Onions, garlic, and parboiled cauliflower. Cilantro after the picture. The flank steak turned out meltingly tender. Jasmine rice, green salad, and Mrs. C’s delicious salad dressing with pineapple and balsamic vinegar. Warm Costco strawberry-rhubarb crisp for dessert.
  17. Miso-glazed eggplant, according to the internet. You'll have to ask Prawncrackers how he cooked it (although I will not complain about being given completely unwarranted credit for the fantastic food that he makes . . .) Killer meals, Jason, thanks for sharing Edit: No pics of Mrs. C's dinner but it was a good one. Pork ribs and grilled lettuce (topped with bacon) from the Big Green Egg, plus curried sweet potatoes (previously cooked on the Egg). She also grilled eggplant to make babaganouj tomorrow, and then put a pork butt on the Egg to cook overnight. I'm looking forward to tomorrow's dinner . . .
  18. Thanks! Interesting - one of my favorite quick meals is bean sprout pork. Thai rather than Chinese, but a stir-fry nonetheless.
  19. My recommendation: smoke two pork butts. Having extra pulled pork in the fridge/freezer is never a bad thing. Extra smoked pork disappears quickly around here, but our house is infested with hungry teenagers. Yes, you can throw ribs in with pork butt. The problem is that BBQ is "done when it is done", so getting the timing right is tricky. Pork butt will hold for a long time in a cooler ("warmer"), so that helps. Good luck!
  20. Thanks, Heidi - fennel and sesame seeds. The recipe is all over the web - google "stir-fried green cabbage with fennel seeds". Speaking of "in my comfort zone" . . . and the fish looks great, too.
  21. MikeHartnett – Thank you! Carrot and bean soup with avocado looks/sounds fantastic. dcarch – Thank you, too! Your pictures as always look fantastic, I would particularly like to try the shrimp. How were the forsythia blossoms? Beautiful fish all around! Madhur Jaffrey meal tonight Scallops in aromatic tomato-cream sauce – Stir-fried with mustard seed, garlic, and cilantro, and then simmered with a sauce of tomato paste, garam masala, cumin, cayenne, chiles, lemon juice, and heavy cream. A little went a long way. Stir-fried cabbage with fennel seeds – Onions, cumin and sesame seeds, cayenne, and lemon juice, stir-fried in ghee. I like cabbage, and this is probably my favorite way to prepare it. Turmeric rice – Basmati rice pilaf-style with bay leaf, cloves, cinnamon stick, green cardamom, garlic, and cilantro.
  22. Dinner from Pleasures of the Vietnamese Table Ginger chicken – Chicken thighs, sliced and marinated with minced ginger. Sauteed garlic, shallots, and chiles, sliced ginger, chicken stock, brown sugar (we were out of caramel sauce), fish sauce, scallions, and cilantro. Served with jasmine rice. Stir-fried Napa cabbage – with garlic and oyster sauce. Simple and good.
  23. C. sapidus

    Breakfast! 2013

    huiray – Thanks! Rice would be nice. Simon – Now I’m craving warm, buttered banana bread. And yes, we are also familiar with the depredations of ever-hungry teenagers. Liuzhou – Bacon, eggs, and toast with a Chinese twist. Nice! Leftover scallops a la pimienta on warm flour tortillas
  24. Tina – Welcome to Dinner! I hope you enjoy your time in the US, and look forward to seeing more of your meals. Huiray – Thanks for the fantastic plantain links. Patrick – I usually fry plantains in oil over pretty high heat. Now that you mention it, plantains in ghee might be really good. Oh, and your khoresh looks delicious. We made a big pot of chipotle-tomatillo-roasted garlic beef stew with potatoes, carrots, and green beans. I hoped to grab a picture this morning, but apparently elder son beat me to the leftovers. He did make a pot of coffee . . .
  25. Patrick – Two types of plantains? You’ll have to educate me. I just take black-ripe plantains, whatever I can find at the Latino or Asian market, and peel, slice, and pan-fry until browned. Sometimes I'll cube the plantains, fry them up, and then mix in with rice. Mrs. C baked plantains the other night, and they turned out sweet, creamy, and bursting from their skin. A dollop of Mexican crema or creme fraiche makes a nice topping, if one is not counting calories . . .
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