Thanks for the link and rec! Could you translate what she says at the very end about how long to cook the rice? Something about 20 minutes then 30 min (covered the uncovered)? Or maybe “up to” 30 min total? I don’t speak/understand a lot of Spanish but get most of the recipe otherwise.
Also, when she first bakes the chicken, what is she saying about the heat? To use convection (or not)?
I will be making this soon.
Uhhh… you just happen to have venison chili in your freezer? Maybe I could come shop at your freezer!
She says to cook for 20 minutes (covered), but she had it in there for 30. It takes a minimum of 20 minutes to cook, but you can leave it in longer.
As for the oven, because she lives in Spain she’s got a convection oven with bottom and top heating elements, which I definitely do not. I just bake it on the middle rack at 400°.
If have stock you can use that instead of water, but even with just water it’s really tasty. I definitely use more salt when seasoning the water for the rice btw. 
The chicken gets baked for 45 minutes before adding the rice and just boiled liquid.
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Feel free, I have two containers left.
Dinner with the Grammys. Steak and frites. The steak was a rib eye, chared in the cast iron (I had to open my front and back doors to air out the house) basted with butter, garlic and thyme. Horseradish. Frozen frites, tossed in garlic butter, parm and parsley. Little gem and oak leaf lettuce salad, radish, green onion, carrot, snap peas, creamy Greek dressing. Martini rocks and wine. ADD, decaf Carajillo.
Chili with ground beef, black beans, corn, red pepper, chipotle in adobo, scallion, cilantro, diced tomatoes, crushed tomatoes, chili powder, cumin, coriander, oregano - served with rice and sour cream
Mushroom risotto last night was delicious and so, so, so beige. No photo necessary. But I wanted to share that a simple stock of water, a Parmesan rind, and a bag of mushroom stems I’d been collecting in the freezer made a flavorful base for the risotto.
I put the mushroom trimmings into the pot, popped in the Parm rind, added water to cover. Simmered until liquid was reduced by about half, stirring now and then while doing other things (took around 2 hours). Hat tip to my husband for suggesting this combo. I’ve made a stock before with accumulated mushroom stems or Parm rinds, but not both.
that looks great!
this is probably not the place to sort this out but for years I pronounced the dish as it’s written but about a year ago we went out with a long-time friend from Thailand who pronounces it laab.
Pronounciations are very hard. Having spoken 5 languages myself over the course of my life, and then watching my family try to emulate, sometimes your tongue doesn’t move in your mouth the way it needs to, to create certain sounds in other languages. Be that as it may, the dish itself is delightful!
Do you saute lettuce with the ground meat?
Thanks @mariacarmen! It was all of 4 or 5"
That fennel and orange salad is making me regret putting back the fennel at the store today 
(also the crudo, but I haven’t had the salad yet this winter!)
Sockeye salmon with a glaze of char siu sauce and spicy sweet chili sauce on a bed of sauteed spinach with toasted Mediterranean pine nuts
It was OK. The salmon was surprisingly lacking in salmony flavor. But it filled the belly, and wasn’t leftovers.
New week, new dish! It was my PIC’s turn to cook today, and he’d already had chicken on his brainz: a couple of meatball recipes in our recipe box were contenders, but when the NYT cooking newsletter arrived this morning with an enticing picture of mouthwatering, bronze pieces of crispy Peruvian chicken with that scrumptious green sauce, the dice were cast 
We had to run around town a bit to find the aji Amarillo (Wegmans, our final stop, had it), but no dice on the aji panca. We also used bird peppers in lieu of jalapeños for more heat. My contribution was the uszh, a salad.
The roasting chicken soon started scenting casa lingua with its tantalizing aromas, and it came out so well - i.e. crispy golden skin & juicy meat - that I’ve added it to my favorites folder: another keeper 
Pretty sure I’ve made Peruvian chicken (and the sauce) before, but I can’t remember which recipe it was.
This one has you add a little feta to the sauce, which I highly doubt is traditional, but it didn’t hurt.
Leftovers I’m actually looking forward to 
