So, the “ceviche” was more of a marinade, then? I always thought ceviche was its own dish, best enjoyed cold / raw.
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yeah, not cooking for myself so need to be considerate of others’ constitutions…
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faux caviar, btw 
I’ll take faux caviar over the “real” deal any day. Make it trout roe, even better.
i like trout caviar too, but also sturgeon… Spanish caviar is good
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Interesting the differences between Jennifer’s Peruvian chicken and the NYT version that @linguafood posted; primarily no pepper pastes and other differences to the marinade, and makes the serving sauce creamier.
Any chance either of you have tried both recipes?
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Faux as in not fish eggs?
I have not, but from what I gather from my Peruvian friends, the aji amarillo and the aji panca are pretty much essential for the chicken marinade.
ETA: I’m also so obsessed with the NYT version of the aji verde — or rather, my PIC’s improvements to it — that I am not very interested in branching out to another recipe 
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Steak Share?
I haven’t tried either! I make the green sauce I shared, and here are notes I dug up for the chicken prep:
I made a marinade drawing inspiration from Serious Eats and this site
Approximately:
1 1/2-2 Tbsp. cumin
1 Tbsp. paprika
2 Tbsp. olive oil
6-8 cloves roasted garlic
1 clove of fresh garlic, minced
1/2 tsp. shallot salt - homemade, but Penzey’s also makes one
2 Tbsp. soy sauce
1/4 c. stout beer
3 dashes liquid smoke
a splash of white vinegar
1/4 tsp. Mexican oregano, crumbled
black pepper and salt
All whizzed in the blender until smooth. I loosened the skin on a 5-6 lb. chicken and poured the marinade over the meat and all over the inside and outside of the chicken. Then I elevated it in a baking dish and sprinkled it all over with Badia adobo and Taji (chili-lime) seasoning. The bird marinated and air-dried in the fridge overnight, and I roasted it vertically, upside down, over a can of beer in a cast iron skillet at 400F for about 1.5 hrs. and at 450F for 10 more.
Okra cooked in the chicken drippings on the side.
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DIY McCaviar, used this recipe for the nuggies:
Which made good nuggets but didn’t really taste exactly like McNuggets, the batter was a little thicker and not as crispy. And the ground chicken was a little looser and juicier than what’s in McNuggets.
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I’m like @linguafood, I like the Jennifer one so much I have no desire to try another recipe.
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Stepson, aka ****dash.
Cool. How was the combo of chicken and caviar? I still think a Filet o Fish would go better with caviar…
I liked it, its kind of like potato chips and caviar which is also a good combination. Fried stuff with caviar. Will have to try a Filet o Fish with caviar sometime!
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Maybe a hash brown with caviar!
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Made a pot O’ Italian sausage/white bean and potato soup yesterday, cause it’s still soup season round here. I added some chopped romaine cause I had 3 hearts that need to be used up, and it worked surprisingly well. Greens is greens
I used dried beans that I soaked over night, but it still took way too long too cook them out. Next time I’ll cook them separately and add them to the other sauteed stuff.. after they’re done.
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Ahhh…well, enjoy the view while you’re there. It’s gorgeous!
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Went down to visit my sister and go to Restaurant Depot with her (she got a card from her BIL, who is a chef with his own catering company). We both agreed that RD is better for people who are actually cooking for large numbers of people vs the everyday household. BJs Wholesale Club works for us home cooks, and prices are often better at BJs.
I realized on my drive down that I had forgotten to take out a sockeye salmon filet to defrost for dinner. So a pivot to spaghetti with pistachio pesto and a crusty buttered roll alongside. This is why I love having little containers of things like the pesto in my freezer for those “Dammit, I forgot to defrost something and I refuse to buy something else since I have full freezers!” nights! 
There was wine.
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