I had a craving for teriyaki salmon, but since it is a weekday I did not want to fire up the barbeque. Broiling in the oven is the obvious solution. This idea was met with cheers from my family. Steamed rice and pickled vegetables are the obvious go-together for a weekday Japanese meal.
Karl’s Broiled Salmon Teriyaki
Filed under Broiling, Fish, Main Dishes, Seafood
I decided to have salmon teriyaki for dinner and the meat and rice needs a vegetable. For Japanese cuisine this usually means some kind of tsukemono (漬物; pickled vegetables). The quickest and easiest method is salt preserving (塩漬け; shinozuke).
Karl’s Japanese Pickled Cabbage and Carrots
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Jan, literally, woke up from a dream about swirling muffins. She found a Taste of Home recipe to adapt to her dream. Since she found them in a dream, she calls them Morpheus muffins.
Jan’s Morpheus Mini Muffins
Filed under Breakfast, Desserts & Treats, Treats
Today, as I was thinking about making a ham steak, I was wondering what I could do that was new and different from the usual brown sugar, vinegar and clove glaze. I have settled on Asian coleslaw for my salad and a sweet potato and peanut soup as my starch. I also planned orange marmalade custard for desert. This is a bit unusual for me. Normally, I decide on what I will do with the main dish and that will lead me to my side dishes.
Karl’s Hawaiian Ham Steak
Filed under Main Dishes, Pork
I had decided to make an African peanut and sweet potato soup to go with my Asian coleslaw and ham steak. When I told her how I had planned to spice the ham to meld these divergent dishes, her response was a very definite, “No!” She suggested that I make the soup, Hawaiian and make Hawaiian pork to go with it. A quick adjustment of the spicing and the addition of coconut milk met with her satisfaction.
Karl’s Hawaiian Sweet Potato Soup
Filed under Potatoes, Side Dishes, Soups, Starches, Vegan, Vegetarian
Normally, with ham, I would want to serve North Carolina coleslaw, but Jan is not overly fond of this. She finds the harsh Western vinegar too sour. She prefers the more gently sweet and sour flavors of Asian coleslaw made with rice wine vinegar.
Karl’s Colorful Asian Coleslaw
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
A few weeks ago Jan created this custard. I thought it would go well as a dessert for my ham dinner tonight. As usual I have to add a few twists.
Karl’s Hawaiian Custard with Marmalade
Filed under Desserts & Treats, Treats, Vegetarian
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Miriam
Jabberwocky Stew 