Fishinnards

On Tuesday I had chapitis (with ghee!) raita, dhania tomatar moogodi (mung bean dumplings in cilantro and tomato sauce), and leftover chicken (murgh ka soola)

Last night was masaladar sem (green beans in tomato garlic chilli sauce), leftover mung bean dumplings, raita, brown basmanti rice with spinach and onions, papads, and tomato chutney

On Tuesday I had chapitis (with ghee!) raita, dhania tomatar moogodi (mung bean dumplings in cilantro and tomato sauce), and leftover chicken (murgh ka soola)

Last night was masaladar sem (green beans in tomato garlic chilli sauce), leftover mung bean dumplings, raita, brown basmanti rice with spinach and onions, papads, and tomato chutney

Yesterday, made (eco-friendly) lamb laap (larb) and Som Tam (green papaya salad) to take to a party:

Tonight, Rajasthani murgh ka soola (grilled chicken marinated with yogurt, fried onions and garlic, chillies and spices), with chapatis, sook aloo (fried potatoes) and chickpeas with squash and tomatoes.

yogurt with spinach, mustard seeds, and dried chilies, papads (Punjabi special masala), sweet hot tomato garlic chutney, chapatis (unleavened bread), sweet and sour sweet potatoes, lentils with garlic and onion and Flying Dog Raging Bitch (not pictured).

Dhaniya Tamatar Moogodi (mung bean dumplings in tomato and cilantro sauce), Cucumber raita, and brown basmanti rice with spinach and onion.

Last night was leftovers. I saved half the dough from the chapatis on Saturday to make some more last night. They came out even better after the dough had rested for a day in the fridge. On that note, happy Passover

Shami Kebab (lamb), Hari Chutney (cilantro chutney), Laccha (tomato, cucumber and onion salad). Sabut Masoor (lentils with garlic and onion), Gobi Aloo (cauliflower and potatoes), chapatis, and Bell's Consecrator Doppelbock

Leftover chicken curry from Tuesday, Nepalese dum loo (potatoes in garlic red chili sauce), amchur lauki (squash with dried mango powder), gud bhaat (rice with palm sugar and chilies), pickle and yogurt

Any pics? I always look forward to your food porn pictures!

Sorry I was being lazy. Glad you enjoy the pics. There will be more hot culinary action in the future.

Last night:

Indo/Burmese chicken curry (yinmabin-chowle kyattha), Burmese cabbage salad (gawbethoke), rice and Port City porter.

I bought a whole chicken on thursday and used the legs and thighs for a south Indian curry. Had about a pound of chicken breast meat left so I made some Thai food last night. I made laap gai, kai jiow (fried egg), gai pad grapao (chicken with holy basil) ( I was very excited to find real holy basil this early in the spring), gai pad mamuang himmapan (chicken with cashews), gaeng jued pakkad dong (pickled mustard green soup, not pictured) and jasmine rice. Happy Songkran everybody!

in honor of the crazy-warm weather

eco-friendly pork ribs, herb-brined, spice rubbed and charcoal/hickory smoked

south carolina-style mustard bbq sauce

braised collards

fresh corn polenta

banana pudding with 'nilla wafer/almond crumbs

sierra nevada glissade

That sound's wonderful. I still have two packages of eco-friendly pork ribs in my freezer waiting for nice weather. Reminds me I need to get my smoker from my brother-in-law down in Appomattox. Someday soon hopefully.

Lamb Kari (Gujarati Bohri Muslim Lamb in nut sauce)

with black pepper rice, cabbage and peas with chillies and Ommegang dubbel

^Sounds like a wonderful combination. How do you make Korean mustard sauce?

Here's how I learned to make it from a Korean friend. Mix a 1:1 ratio of Korean mustard powder with warm water, 1 1/2 tablespoons each in this case. Then you need to cover it and leave it in a warm place for a least an hour. A rice cooker on warm is a good place, or a radiator in the winter. When you first mix the powder and water it is really bitter, but after it sits it seems to taste much better. Then you mix the mustard with sugar, vinegar, garlic and salt. The ratio is 1:3:3:1/2:1/3 (that's how it was taught to me, anyway). So in this case it was 3 tablespoons mustard mixture, 9 tablespoons of sugar, 9 tablespoons of vinegar, 1 1/2 tsp. of fresh garlic (chopped or ground), and 1 tablespoon of salt. It's thin like a salad dressing and even with all the sugar it's quite potent. You don't need too much. I have a lot left over so I'll be making this again tonight.

Korean food of sorts. Spicy mustard salad with ham instead of shrimp or jellyfish (or spam). Chicken stir fried with squash and carrots (better with pork, but I used what I had). Everything eaten with rice. Korean mustard sauce is sweet and sour, garlicy and sinus clearing.

Took my leftover chicken curry north and made Kao Soi

with Victory Golden Monkey

When I ask my wife what she wants for dinner the answer is usually "chicken curry". it's sort-of a running joke since it leaves me thousands (if not millions) of possibilities. Last night I went Malaysian (Malay style, but no recipe). Fried star anise, cinnamon stick, black cardamom, and curry leaves in hot oil, added slice shallots and fried till crispy brown, add a spice paste (rempah) of garlic, ginger, and a handful of fresh red chillies (small Thai kind), and some Malay meat curry powder (Serbuk Kari Daging) and salt. Fried for a while and the added coconut milk, lemongrass, cubes of Japanese sweet potato, and chicken and then added some palm sugar and vinegar. Also I made stir fried sweet potato greens with garlic and salt and we had it with brown jasmine rice. It was very good. I wanted to recount it so I remember what I did. Tonight we're having leftovers.

Yueyang grilled Lamb chops, coriander salad, fried cucumber with perilla, steamed eggplant with black beans and salted chillies, jasmine rice and Founders Backwoods Bastard.

^Fish: Looks great. For the spinach, do you cook chopped, blanched spinach w onion till it's really dry and dark, then add it to rice, or...?

Yes, exactly! Fried a teaspoon of whole cumin seeds in the hot oil for 10 seconds before adding the onions and spinach. Add salt and you now have the recipe.

Got 11 lbs of lamb from a friend who has sheep. Lamb and goat are my favorite meats, especially cooked south Asian style. This is the first of many yummy meals.

Lamb meatballs (Shahi Kofta), carrots and cabbage with chillies, and rice with spinach.

North Indian food last night:

Cauliflower with potatoes (Gobi Aloo) and chicken with cilantro and fenugreek greens (Methi Dhania Murgh) with brown jasmine rice and Founder's Centennial IPA

Did they say it was wild? Pig farmers refer to the small coterie of intact males they raise as boar. Once the animals retire from impregnating sows, they are sent to meat processors.

It said it was wild boar. Didn't have a chance to quiz Steve (the butcher) about it. Next time I'm there I'll ask him where he gets it.

Utterly beautiful and inspiring! Where'd ya get the boar???

Boar was from Let's Meat on the Avenue in Del Ray

Wild boar cooked fish style (Szechuan), coriander salad (Hunan), smacked cucumber salad (Hunan), Ga Bop (Vietnamese chicken salad), everything eaten with rice.

Got too tipsy to post this last night:

Cauliflower (in mustard oil with hing, onions, panch poran, tumeric and chillies), Rogan Josh (lamb), Mango pickle, Hari (cilantro) Chutney, and Brooklyn local # 1, with brown basmanti rice, so it was healthy.