When Safeway has a half price sale on hams (after a holiday) I buy a half a ham and cut it into ¾ inch ham steaks to freeze for later. While ham steak is good just on its own, it is nice to dress it up a bit. For this Sunday’s dinner, I thought I would try to barbecue the steak and put a lemon glaze on it.
Karl’s Barbecued Ham Steak with Lemon Thyme Glaze
Filed under Barbeque, Main Dishes, Pork
I wanted a side dish to go with my ham steak and roasted vegetables. I know that Jan does not like black eyed peas, but I do. She can just eat more of the vegetables and leave the black eyed peas for me.
Karl’s Southern Black Eyed Peas
Filed under Beans, Pork, Side Dishes
I am making ham steak for this Sunday’s dinner. Miriam requested cauliflower and Jan loves Brussels sprouts. I had thought to make two separate dishes, but as I was looking at recipes on-line I saw that several combined these vegetables. For me ham calls for Southern (U.S.) cooking and it is not a Southern recipe if it doesn’t have bacon.
Karl’s Southern Roasted Brussels Sprouts and Cauliflower
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
Every Christmas for more than the last decade I have made marmalade as a giveaway. a few years ago I started making special batches of intense jams that contained only the zest and juice of the oranges. Last weekend I was lemon bombed and I wondered if I could make a marmalade of just lemons.
Karl’s Micro Lemon Marmalade
Filed under Desserts & Treats, Treats, Vegan, Vegetarian
I am making broiled salmon with dill tonight and I wanted a starch dish to go with it. I thought apples and rice. Then, I thought green onions and tarragon would fit in nicely.
Karl’s Green Onion and Apple Rice
Filed under California Fusion, Rice, Side Dishes, Vegan, Vegetarian
Easter is upon us and, in this household, this means lamb. Since I like to mix up my cultures while cooking, son-in-law Chris suggested a Greek korma lamb. This would be lamb braised in yogurt but with Greek, rather than Indian, flavors. While most of my diners would be fine with this, the wife, Jan, only likes lamb barbecued. To meet both their desires I decided to barbecue the lamb and top it with a hot yogurt sauce on the side, something like a hot tzatziki.
Karl’s Barbecued Greek Lamb Korma
Filed under Barbeque, California Fusion, Lamb, Main Dishes, Sauces and Spices
I am making Greek barbecued lamb for Easter and I wanted a Greek starch side dish. Found a recipe for Spanakorizo (Greek Spinach and Rice). While I did not copy the recipe, it gave me the idea for a Greek-style pasta dish with orzo.
Karl’s Spanakorzo (Greek Spinach and Pasta)
Filed under California Fusion, Pasta, Side Dishes, Starches, Vegetarian
I am making lamb for Easter and I wanted a salad to go with my lamb and pasta dishes. A Greek salad seemed to be the way to go. This is a rustic salad of tomatoes, cucumbers, red onion, olives, feta cheese dressed with salt and herbed olive oil. In America this is usually serves over a bed of lettuce. I decided to use a mixed herb salad.
Karl’s Greek Salad Bar
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Adapted from Spinach Tiger
Jan loves pie. Miriam loves pie. Eilene loves pie. Guess what Jan is making to go with my Easter lamb for dinner.
Jan’s Shaker Lemon Pie
Filed under Desserts & Treats, Pies & Tarts, Vegetarian
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
Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices
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Miriam
