All the talk about Peruvian chicken had me craving. Marinated a chicken thigh and made 1/2 a recipe of my favorite aji verde. Roasted baby golds, salad of little gem, red baby bell, marinated carrots and shallots, green olives, avocado, Manchego cheese with a sherry vinegar/oo dressing.
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This week’s potato soup rendition is a pureed potato-onion base with added leeks, kielbasa, and a dash each of cream and hot sauce. Grated cheddar for serving. Homemade focaccia on the side. Salad greens in vinaigrette.
Potatoes, leeks, and onions from the garden.
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That chop looks perfectly cooked. We usually have pickle juice somewhere in the fridge unless The Sprout decides to drink it straight up (or mixed with gin).
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We’ve been 4x time since they opened.
The TM is a good introduction to the menu for a first-timer.
All the dishes are well-executed with a very warm homey touch. Carbs from the oven are superb. Fish dishes have been hit and miss (mostly miss), but other seafood dishes (like the shrimp) are stellar.
Cocktails, if you’re a fan (and you are), are worthy of a splurge.
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Black cod at the market for $10/lb? You betcha!
Black cod alla livornese, on brown rice and mushroom pilaf.
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Curry with a side of curry.
Kidding, it’s squid moilee and raita. The gravy on the moilee was too thin - I should have reduced it or something. Also can’t figure out a good way to soften tamarind paste. Mine is like a sticky rock.
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hahahaha!
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I love tamarind paste and often add it to recipes, but hate the paste. I use a squeeze bottle instead. Much more convenient.
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I picked up some tamarind paste a few months ago for a particular (and now-forgotten) recipe. It’s like trying to handle cold molasses… the stringy drip just goes on and on.
But other than that (now-forgotten) recipe, I’ve never used it. Broadly speaking, what types of recipes is it good for enhancing?
ETA - now reading upwards, I wonder if the stuff I got is more diluted than typical?
For many years Carlsbad was often just a culinary afterthought if you lived on San Diego as it hardly had any really great restaurants. But over the last several years this has changed quite a lot with restaurants like Jeune et Jolie, Lilo and Valle appearing. The Jeune et Jolie team also opened Campfire https://www.thisiscampfire.com which is a more casual restaurants and focus on. open fire preparation. Quite popular with families but still delivering very good dishes in a casual ambience.
Olives, smoked, citrus marinated, confit garlic, espelette
Broccoli, chermoula, lime, peanut
Tomato, burrata, grilled strawberry, jicama, lemon verbana
Pork belly, smoked, blackberry, kabocha, mint
Cavatelli, chanterelle mushrooms, manchego, winter squash, truffle
Pork, grilled, saffron, vadouvan, persimmon, squash
Steelhead trout, grilled, wild mushrooms, miso, black garlic, scallion
Smores, chocolate, mallow, graham
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Mexican cuisine. Rick Bayless has some recipes for chicken wings, sauce for fish, and as a syrup in drinks.
I originally purchased the tamarind to make laksa.
More ideas here:
I put the bit of sticky rock in a ceramic bowl and pour a bit of boiling water on it and leave it until I can mash it up with a fork.
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I did that, and it got softer, but it was still very pulpy. I ended up chopping it.
That’s the more annoying kind that I think sometimes needs pushing through a fine mesh strainer? Is it the block with bits of seeds in?
You should be able to buy more processed tamarind paste which is easier to scoop.
It is. But I feel compelled to use it up before getting something easier to work with, because that’s how I roll.
Thanks for the strainer idea.
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Tamarind chutney is a good way to use up a block. It lasts for a while in the fridge and is nice in sandwiches and to dip croquettes in.
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@a_m recommends it in lieu of lime juice for Thai curries.
