Karl’s White Peach Teriyaki Chicken Wings

I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. I made some white peach jam and I tried using it in many dishes—I actually made this meal months ago. For this meal it was as an addition to a teriyaki marinade for barbecued chicken wings. To go with the wings, I grilled some corn and I made sure that there was plenty of leftover sweet teriyaki sauce to pour over steamed rice.

Karl’s White Peach Teriyaki Chicken Wings


Karl’s White Peach Teriyaki Chicken Wings

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Filed under California Fusion, Chicken, Main Dishes

Karl’s Coconut Rice Pudding

I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. Rice pudding is a comfort dessert in our house. When one of my girls has had a rough day they ask for rice pudding. Over the years, I have made many variations—1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. I had bought some shredded coconut for another dish, but when it came time to use it I was not able to find where I had put it away. Having found it I decided to use it in a rice pudding.

Karl’s Coconut Rice Pudding

Karl’s Coconut Rice Pudding

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Filed under Desserts & Treats, Rice

Karl’s Weekday Barbecued Meatloaf

I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. I had wanted to make meatloaf for dinner, but we were in a heat wave. The idea a running a hot oven to add to the heat just did not seem like a good idea. I wondered if I could barbecue a meat loaf on the grill outside. It actually worked fairly well.

Karl’s Weekday Barbecued Meatloaf

Karl’s Weekday Barbecued Meatloaf

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Filed under Beef, Main Dishes

Karl’s Barbecue Roasted Potatoes

I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. I had decided to barbecue a meatloaf, because it was so hot I did not want to cook indoors. Potatoes  go well with meatloaf, but cooking them created the same problem. I decided to cook the potatoes on the barbecue as well. Large potatoes, like Russets, can take too long to cook, so I used small Dutch yellow potatoes.

Karl’s Barbecue Roasted Potatoes

Karl’s Barbecue Roasted Potatoes

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Filed under Potatoes, Side Dishes, Vegan, Vegetarian

Karl’s Ginger White Peach Harcourt Verts

I have dozens of pictures on my desk top of dishes I have created and never gotten around to posting. I am constantly looking for new combinations to keep my meals interesting. I had made some white peach jam and thought that would go well with my green beans. Harcourt Verts—“beans green,” literally in French—are French green beans which are a bit thinner than the Blue Lake variety commonly used in America.

Karl’s Ginger White Peach Harcourt Verts

Karl’s Ginger White Peach Harcourt Verts

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Filed under Beans, Side Dishes, Vegan, Vegetarian

Karl’s Honey Lemon and Tarragon Broiled Salmon

I have dozens of pictures on my desktop of dishes I have created and never gotten around to posting. This was a weekday meal and I had decided on broiled salmon, but how to make it special? That day, I chose to make a glaze of honey, lemon and tarragon, just to try something new.

Karl’s Honey Lemon and Tarragon Broiled Salmon

Karl’s Honey Lemon and Tarragon Broiled Salmon

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Filed under Fish, Main Dishes

Karl’s Native American Hand-Pies

This is not a “Native American” recipe, as in a recipe that any Native American tribe would make this dish. It is more in terms of the Native American ingredients—turkey, wild rice and cranberries—included in the recipe. As follower of my blog may realize I am very fond of hand-pies, so this is more in line with what the British colonists might come up with in the 1700’s.

Karl’s Native American Hand-Pies

Karl’s Native American Hand-Pies

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Filed under California Fusion, Main Dishes, Turkey

Karl’s Tom Yum Kathi

Adapted from a RasaMalaysia recipe

I have decided to do Thai food for this week’s Sunday dinner. While I have had tom yum soup at Thai restaurants, I have never tried to make it myself. This Thai standard is a hot and sour soup usually made with shrimp—although there are many variations. Tom yam kathi (Thai: ต้มยำกะทิ) is basically Thai tom yum soup with coconut milk added to it.

Karl’s Tom Yum Kathi

Karl’s Tom Yum Kathi

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Filed under Shrimp, Side Dishes, Soups

Karl’s Thai Peanut Sauce

Adapted from a RasaMalaysia recipe

I wanted a Thai peanut sauce for my sate chicken wings, but I did not want a Vietnamese peanut sauce that you would use for Vietnamese summer rolls. Bee seems to have the closest to authentic Thai recipes that I would find (in English). She did not provide more than an ingredients list—which I still had to change—but this was not your usual peanut sauce.

Karl’s Thai Peanut Sauce

Karl’s Thai Peanut Sauce

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Filed under Sauces and Spices, Vegan, Vegetarian

Karl’s Broiled Salmon with Ginger White Peach Glaze

Daughter Eilene has gone off to an archeological dig on Nevis, so it is just Jan and me for dinner for the next month. It is a weekday meal and I wanted something simple and quick. A while ago, I broiled some salmon using my lemon marmalade as a glaze. Recently, I made some white peach jam. I wondered how would this jam work as a glaze for salmon?

Karl’s Broiled Salmon with Ginger White Peach Glaze

Karl’s Broiled Salmon with Ginger White Peach Glaze

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Filed under California Fusion, Main Dishes