Monthly Archives: March 2015

by | March 30, 2015 · 2:22 am

Karl’s Chicken Tandoori Meatballs

One of our favorite meals during our stay in Hong Kong was tandoori chicken. What—you might think—does Hong Kong have to do with Indian food? When the British took possession of Hong Kong in 1841, they brought many Indian servants with them. After a hundred and fifty years some of these servants became entrepreneurs, some starting their own businesses and becoming quite wealth. As a result—at least 20 years ago—Hong Kong had some truly excellent Indian restaurants, tucked away is surprising corners.

Karl’s Chicken Tandoori Meatballs

Karl’s Chicken Tandoori Meatballs

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Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices

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by | March 30, 2015 · 2:06 am

Karl’s San Francisco Pulao

One of the recent Cook’s Illustrated had a recipe for the perfect rice and pasta pilaf (read Rice-A-Roni™). While this dish is famously San Francisco Italian, its origin is actually Armenia. While the dish made from the box is always passably edible, trying to make it from scratch is usually a disaster—either the rice is underdone or the pasta turns into mush.

Karl’s San Francisco Pulao

Karl’s San Francisco Pulao

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Filed under California Fusion, Pasta, Rice, Side Dishes, Starches, Vegan, Vegetarian

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by | March 29, 2015 · 5:15 pm

Karl’s Za’atar Pizza with Beef and Onions

Looking for a quick Saturday night dinner. Jan wanted za’atar pizza, but Eilene and I wanted a bit more protein. Beef on the side to add as you will.

Karl’s Za’atar Pizza with Beef and Onions

Karl’s Za’atar Pizza with Beef and Onions

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by | March 23, 2015 · 2:47 am

Karl’s New England Boiled Dinner (a.k.a. Corned Beef and Cabbage)

Chris requested New England Boiled Dinner for his birthday. According to Wikipedia: This is a “traditional New England meal, consisting of corned beef, or a smoked “picnic ham” shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip and onion.” This is one of the original American “one pot meals.”

Karl’s New England Boiled Dinner (a.k.a. Corned Beef and Cabbage)

Karl’s New England Boiled Dinner
a.k.a. Corned Beef and Cabbage

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Filed under Beef, Broiling, Main Dishes, Potatoes

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by | March 23, 2015 · 2:35 am

Jan’s Chocolate Mousse, the Chris Variation

For me, Claudia’s Chocolate Mousse is the mousse by which all others are judged. It is however, not a health food. It has replaced cakes as the birthday treat in our house. Jan has spent years perfecting the techniques of making mousse, but it took her years before she dared to tinker with mom’s recipe. This weekend is Chris’ birthday dinner, so Jan decided she would create a variation just for him.

Jan’s Chocolate Mousse, the Chris Variation

Jan’s Chocolate Mousse, the Chris Variation

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Filed under California Fusion, Desserts & Treats, Treats, Vegetarian

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by | March 21, 2015 · 4:35 pm

Karl’s Roasted Salmon with Leeks II

Last Tuesday was St. Patrick’s Day and no one in this household likes what is sold as “corned beef” in the supermarkets. In fact, except for Chris, my son-in-law whose family is from Boston, we do not favor “boiled dinners” (everything thrown into the same pot and boiled). For us the classic dish for Irish Day is the Salmon of Knowledge.

Karl’s Roasted Salmon with Leeks II

Karl’s Roasted Salmon with Leeks II

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Filed under California Fusion, Fish, Main Dishes, Seafood

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by | March 16, 2015 · 2:39 am

Karl’s Ham and Navy Bean Soup

I have a ham bone cluttering up my freeze and I wanted to make a rich ham and bean soup. I have made something like it before, but I thought I would push this recipe a bit further and add some new ingredients. To go with my soup, I thought some beer bread and a cold green bean salad would be good.

Karl’s Ham and Navy Bean Soup

Karl’s Ham and Navy Bean Soup

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Filed under Beans, Main Dishes, Pork, Soups

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by | March 16, 2015 · 2:29 am

Karl’s Mesclun Salad with Lightly Pickled Vegetables

I wanted a salad to go with my bean soup. Mesclun greens are a combination of baby greens. While these, by themselves, make a perfect acceptable salad it is always better to add a few crunchy veggies for interest. Today, I am using green beans, red radish, and red onion.

Karl’s Mesclun Salad with Lightly Pickled Vegetables

Karl’s Mesclun Salad with Lightly Pickled Vegetables

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by | March 16, 2015 · 2:18 am

Karl’s Ale Almond Bread

I am making bread to go with my ham and navy beans. I wanted something lighter and different than my usual Guinness beer bread. I decided to use a Belgium Fat Tire Amber Ale.

Karl’s Ale Almond Bread

Karl’s Ale Almond Bread

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by | March 14, 2015 · 10:59 pm

Karl’s Thai Sweet Chili Wings

I was left to make lunch just for myself, so I thought I would make some chicken wings. I had some frozen chicken wings and sauce on hand. Why go out and buy them? This is for one person, but you may easily increase it for as many people as you have.

Karl’s Thai Sweet Chili Wings

Karl’s Thai Sweet Chili Wings

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