I had decided to make Moroccan chicken wings for this Sunday’s dinner. Couscous is the obvious starch to go with them. Since I was using Ras el Hanout—a Moraccan spice blend—for the chicken, I thought it would also work well with the pasta.
Karl’s Moroccan Couscous
Filed under California Fusion, Pasta, Side Dishes, Vegan, Vegetarian
We have not had a Sunday feast in a couple weeks—travel and other events got in the way. As I was trying to come up with Sunday’s meal, Jan first suggested barbecued tri-tip and then Argentina. To Goggle I went, to discover just what that entailed.
Karl’s Argentinean Tri-tip
Filed under Beef, Main Dishes
Chimichurri is the South American sauce that is the go-together with grilled meat. Fresh herbs are minced with onions and garlic to make a piquant green sauce. Unlike similar sauces further north in South America, the Argentinean version does not usually use chilies. Looking at some recipes to get an idea of the range of ingredients, I came up with my own version.
Karl’s Argentinean Chimichurri
Filed under Sauces and Spices, Vegan, Vegetarian
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Miriam
Jabberwocky Stew 