I had it in my head tonight to make rendang, but wanted to try it with fish. Arctic char was my fish of choice. I started with Hot Thai Kitchen’s Beef Rendang recipe as my jumping off point. I played with the rempah a little, using a mix of fresh and dried red chiles (1 habanero, 2 Fresno, and 4 chiles de arbol), and adding some black cardamom and coriander seed to the other ingredients. Macadamia nuts (12 of them) stood in for the candlenuts. I cooked the paste in avocado oil for 5 minutes and then added the coconut milk , tamarind concentrate, and salt (sparing on the salt because this will cook down for a while). Once it was all incorporated and at a simmer, I covered it and put it in a 250F oven for 90 minutes, stirring every 20 minutes or so. Then I added the kerisik (ground, toasted unsweetened coconut) and a pound of skinless, cubed arctic char fillet. I stirred that through, covered it, and returned it to the oven for another 9 minutes. Before serving, I checked for seasoning, added a little fish sauce, and stirred in slivered lime leaves, lime zest, and the juice of a small lime. We had this with a jasmine rice and pea pilaf. It was fantastic!
Steamed shrimp
broccoli
snow peas
Green salad
My BIL and SIL were married on Leap Day, so are about to celebrate their 6th Anniversary .
They always commemorate with spoon lamb.
The moqueca.
I looked up a few recipes online & winged it from there. The woman in my cooking group had used lemon juice for her version, whereas I thought lime would be a better match. I also added ¾ of a red bell pepper to up the veg content a bit. The bird peppers added a kiss of fire to the comforting blanket of rich coconut milk, and the cilantro & lime gave it a fresh, grassy finish. Dunno if it’ll go into rotation, tho - we were both not blown away by it, and if I’m gonna use shrimp and coconut milk I may as well make a proper Thai curry - but it was mighty tasty for a simple Sunday supper.
AND I used a new recipe – just in time for the week to be done 
!
Ive heard of spoon roast (beef, here in New England) but never spoon lamb. Any idea what it entails?
A nice relaxing day.
Went with a pork tenderloin tapas (Pinchos Morunos) raved about on one of my FB food boards. An excellent rave!
It was augmented with a sautéed spinach with Mediterranean pine nuts (skipped the usual raisins) on leftover Near East rice pilaf with Serious Eats’ garlic alioli squozen over top of everything. (I now have a LOT of garlic alioli to use in the next week! Suggestions are welcomed!)
Wine.
https://www.seriouseats.com/spanish-style-allioli-olive-oil-garlic-mayonnaise-recipe
Aioli is great with steamed veg (broc or asparagus) or on top of HBEs - kind of a riff on œufs mayonnaise / deviled eggs.
French fries, too, of course.
It’s funny that that old milk street recipe is having a revival here and on your FB food group!
Love alioli!
Tortilla espanola and patatas bravas come to mind 
This sorta-bravas recipe is really good, no deep frying needed (I usually skip the boiling step with no loss to crispness).
https://www.foodgal.com/2016/08/kinda-sorta-patatas-bravas
ETA: I bet the alioli would make a plain old chicken, tuna, egg, or potato salad special too.
Wow, that all looks outstanding, will have to try Pausa soon…
We enjoyed another outstanding dinner at Jasper Stone, in Spotswood, NJ, including an awesome steak tartare with truffled mushrooms, capers, shallots, and a quail egg; squid ink pasta with peekytoe crab, breadcrumbs, and green chili; plus our usual favorites of lobster ceviche, hamachi sashimi, Misoyaki butterfish, and creamed spinach. It all went great with our favorite red blend and an excellent cabernet.
Your photos seem better, no heavy “orange” tint anymore! New phone/camera or working with the “settings”?
Pomfret and friends?
Carnitas from scratch. Homemade refries from garden cranberry beans. Arroz rojo. Sriracha mayo. Pico de gallo. (Storebought tortillas).
I ate three tacos.
I made the trending shrimp scampi recipe with pappardelle. A few handfuls of spinach were stirred through. Sides of steamed broccoli and crunchy kale slaw with sweet poppy dressing (which I neglected).
Maybe it was here that I originally saw it posted? Can’t recall, but it’s been made and posted multiple times, and it was my turn. LOL
Ohh, I like the idea of the alioli on a chicken or or egg salad! Will have to try it out. The squeeze bottle is in the fridge, and it should keep for a week.
This is always my issue when I make homemade mayo — needing to use it up fast!
If you eat grilled cheese or panini, spreading some allioli on the outside of the slices yields a really crisp crust.
If you want to try an eggless allioli next time, I like Jose Andres’s recipe below. You can make it in an immersion blender in a jar or glass — puree the garlic with the lemon juice first, then add the oil and emulsify. Second link shows the technique as toum.
https://www.food and wine.com/recipes/aspen-2005-traditional-catalan-garlic-and-oil-sauce-allioli-a-la-catalana
Take 2 of Ants Climbing a Tree.
With the correct noodles, acquired today.
(@Shellybean I thought I bought them in Flushing Chinatown early in the week, but the lady put the wrong ones in the bag, and I was already down the path last night before I realized 
— so rice vermicelli got used last night, mung bean thread tonight,)
At least I had made all the ground turkey at one go. I made some extra sauce for the noodles today, and the balance was a lot better. Plus the chew of the noodles makes a big difference.
I did think about using Korean sweet potato noodles last night, but those are much chewier than mung bean threads. And then I wonder why I have so many types of pasta in stock 
.
A big pile of gai lan alongside, because my vegetable quota for the day was barely touched by our Filipino group lunch 
Actually, tilapia and friends.
