Jan just had another two temporary crowns put in and is eating soft food. The last time she had a crown put in I made her Shepherd’s Minced Pie. One of Jan’s friends gave us 10 pounds of elk that I need to use up, a shepherd’s pie seems a good choice for dinner.
Karl’s Elk Hunting Lodge Pie
I just learned a new hack for easily peeling hard boiled eggs. Since I was making a dinner for wife Jan’s Burner friends, I decided that deviled eggs would be a good appetizer. It took me 2 minutes to peel six eggs perfectly.
Karl’s Curried Deviled Eggs with Capers
Wife Jan is having her Burner friends over and asked me to cook for them—this seemed a very popular idea with her friends. Thinking about what to make I settled on a Caldeirada—Portuguese fish stew. Like many fishermen’s stews there is not set ingredients list—“what did we catch today? Throw it in.” What makes this dish Portuguese is the addition of Portuguese ingredients, chouriço, Portuguese dry white wine, and pimentón red pepper.
Portuguese Fish Stew
I am making Caldeirada—Portuguese fish stew—for wife Jan’s Burner friends. This soup sometimes contains potatoes, but I decided to make a second dish Patatas bravas—roasted potatoes with a spicy tomato sauce—with the potatoes. A pickled cucumber and tomato salad and bread from a Portuguese bakery round out the meal.
Karl’s Patatas Bravas II
Portuguese salad is a fairly standard Mediterranean salad of bell pepper, cucumber, onions, and tomatoes with a red wine vinaigrette. I had several days to plan this meal, so I thought I would pickle the cucumbers—taking a page from Japanese cuisine. While I am calling these pickles Portuguese, they are more “Portuguese flavored,” as I am using common Portuguese seasonings.
Karl’s Portuguese Flavored Cucumber Pickle Salad
I learned this hack this week and it is truly amazing. I have to share. While this hack video is not the one that introduced me to this idea, it is the one I would have posted—with all of the improvements, like not wasting water.
Boiled Egg Peeling Hack
Peeled in less than a minute
I made Kūbide meatloaf for a weeknight dinner, but I had run out of pita bread to go with it. Instead of making another store run I decided to make some Middle Eastern rice as my starchy side dish. I sought inspiration on-line and a found a recipe for garlicy turmeric rice—I then went on to almost completely change it.
Karl’s Turmeric Rice
The usual question, “What are we having for dinner?” My wife said, “Kūbide?” Kūbide is a Persian mixture of lamb and beef with sumac, either mixed into the meat or sprinkled on after cooking. My family does not like sumac, so I take it out.
Karl’s Weekday Kūbide Meatloaf
with Sesame Sauce
Caldo verde is a traditional Portuguese soup—caldo: broth/soup and verde: green. I have made this soup before, but various food issues with my family have prevented me from making it “authentically.” In its simplest form it is just greens, potatoes, onions, garlic, pepper, and chicken broth. Last time, I had to make this soup without potatoes and this time I need to eliminate the garlic and onions. I am not sure I can still call this a “Portuguese” caldo verde, because—even though it will still be a “green soup”—I am eliminating three of the six basic ingredients.
Karl’s Caldo Verde (Green Soup) without Garlic and Onions
I am making caldo verde—“green soup” for dinner and—as I was looking at various recipes—people mentioned that Broa—Portuguese corn bread—was the normal side dish for this soup. My family has developed several food avoidances. Son-in-law Chris is currently avoiding starches, as a result I eliminated the potatoes from my soup. This bread gave me a way to provide a starchy dish for those not on his diet.
Karl’s Broa de Milho