Category Archives: California Fusion

Karl’s Country Eggs Benedict

Since I discovered a decent canned version of Hollandaise sauce, I have been making Eggs Benedict at least once a week. While I love the version that is sold in most restaurants, I am constantly tinkering with the recipe. Today, my wife Jan wanted pancakes for breakfast, but I wanted eggs Benedict—and a new variation was born.

Karl’s Country Eggs Benedict

Karl’s Country Eggs Benedict

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Karl’s Cucumber Apple Salad with Thai Lime Dressing

Wife Jan asked for chicken satay for dinner. Satay needs a salad. Most recipes on-line suggest a cucumber salad, but one suggested adding apples. The dressing is more Thai inspired, rather than something that would be served in Thailand.

Karl’s Cucumber Apple Salad with Thai Lime Dressing

Karl’s Cucumber Apple Salad with Thai Lime Dressing

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Filed under California Fusion, Salads

Jan’s Lime Apple Sauce

Wife Jan is on the BRAT diet—bananas, rice, apples, and toast. We had a basket full of apples and she decided to turn it into apple sauce to make it easier to eat. The idea in her head was to make a sauce version of my lime apples. It produced an excellent, tasty apple sauce.

Jan’s Lime Apple Sauce

Jan’s Lime Apple Sauce

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Filed under California Fusion, Sauces and Spices

Karl’s Eggs Benjamin

Since I discovered a decent canned version of Hollandaise sauce, I have been making Eggs Benedict at least once a week. To keep myself interested, I have also make several variations—1, 2 and 3. This morning my wife had picked up some bagels for breakfast. While normally this would result in lox, cream cheese, and a bagel, I wondered if I could add an egg and Hollandaise? While the thicker half bagel was a bit harder to cut up—than an English muffin—it worked quite well.

Karl’s Eggs Benjamin

Karl’s Eggs Benjamin

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Karl’s Weeknight Chicken Wonton Asian Fusion Soup

Sometimes, I want something quick and easy for a weekday dinner. Trader Joe’s has frozen chicken mini wantons that make for a good soup starter. Turning to a broth for this soup I was in a dilemma, do I make it Chinese—with chicken broth and ginger—or Japanese—with miso and dashi? My daughters’ philosophy is, “Why choose?”, so I went with both. For vegetables, I went with some of my family’s favorites—Shanghai bok choy, napa cabbage, and green onion.

Karl’s Weeknight Chicken Wonton Asian Fusion Soup

Karl’s Weeknight Chicken Wonton Asian Fusion Soup

The most common bok choy found in Western supermarkets are the large white stalked kind. I find this type unappealing. While there is plenty of vitamins in the dark leaves, the stalks become slimy when even slightly overcooked. Shanghai bok choy are smaller and green all over, with a better balance between stalk and leaves.

Karl’s Chicken Wonton Asian Fusion Soup

Ingredients

1 can (14.5 oz) low sodium chicken broth
3-4 fresh ginger, sliced into coins

2-3 Tbs. white miso
1½ cups dashi (1 ½ cups water plus 1½ tsp. HonDashi powder)

2 cups Shanghai bok choy, chopped into 1 inch pieces, stems and greens kept separately
1 cup napa cabbage, sliced thick and leafy parts kept separately
3-4 green onions, sliced into 1½ inch pieces, white and green kept separately

5-7 frozen chicken mini wontons per person, about half a bag

Directions

1. Put the chicken broth, ginger, and one cup of water into a medium soup pot.

Tip: Add the Hondashi to the pot later—it changes flavor if you boil it too much.

Note: While I usually prefer to make fresh dashi, for a quick meal I bend a little.

2. Put half a cup of boiling water into a measuring cup and mix in the miso paste.

Tip: If you just add the miso paste to the pot you might end up with lumps of miso in your soup. If you blend it with water first you can make sure that you’ve gotten all the lumps out.

Note: Some miso pastes have chunks of soy beans left in it. If you do have the chunky type of miso, the dissolved miso can be strained, as you add it to the pot.

3. Bring the pot to a boil and add the stems of the bok choi, the thick parts ofthe napa cabbage, and white parts of the green onions.

4. Reduce the heat and simmer the soup for 3-4 minutes.

5. Add the wontons, bok choi greens and leafy napa cabbage parts to the pot.

6. Continue simmering for another two minutes.

7. Stir in the green onion tops and dashi.

8. Simmer the soup for another 2-3 minutes and serve.

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Filed under California Fusion, Chicken, Main Dishes, Soups

Karl’s White Peach Teriyaki Chicken Wings

I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. I made some white peach jam and I tried using it in many dishes—I actually made this meal months ago. For this meal it was as an addition to a teriyaki marinade for barbecued chicken wings. To go with the wings, I grilled some corn and I made sure that there was plenty of leftover sweet teriyaki sauce to pour over steamed rice.

Karl’s White Peach Teriyaki Chicken Wings


Karl’s White Peach Teriyaki Chicken Wings

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Karl’s Native American Hand-Pies

This is not a “Native American” recipe, as in a recipe that any Native American tribe would make this dish. It is more in terms of the Native American ingredients—turkey, wild rice and cranberries—included in the recipe. As follower of my blog may realize I am very fond of hand-pies, so this is more in line with what the British colonists might come up with in the 1700’s.

Karl’s Native American Hand-Pies

Karl’s Native American Hand-Pies

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Filed under California Fusion, Main Dishes, Turkey

Karl’s Broiled Salmon with Ginger White Peach Glaze

Daughter Eilene has gone off to an archeological dig on Nevis, so it is just Jan and me for dinner for the next month. It is a weekday meal and I wanted something simple and quick. A while ago, I broiled some salmon using my lemon marmalade as a glaze. Recently, I made some white peach jam. I wondered how would this jam work as a glaze for salmon?

Karl’s Broiled Salmon with Ginger White Peach Glaze

Karl’s Broiled Salmon with Ginger White Peach Glaze

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Filed under California Fusion, Main Dishes

Karl’s Thai Curried Deviled Egg

I frequently make deviled eggs for my wife Jan’s Ethno Breakfast. I try to keep things interesting—for me—by creating a new recipe each time I do this. This is a risky business, as not all new creations are successful—some experiments are simply not something to put into someone else’s mouth.

Karl’s Thai Curried Deviled Egg

Karl’s Thai Curried Deviled Egg

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Karl’s Breakfast Pan Quiche

I made mini quiches for wife Jan’s Ethnobreakfast. Since I had never done this before, I was unsure how much of the egg mixture I would need to fill the mini muffin cups. I whipped up a dozen eggs, but found out that I only need to use ten. This left me with two eggs worth of my egg mixture. I decided to use it for my own breakfast.

Karl’s Breakfast Pan Quiche

Karl’s Breakfast Pan Quiche

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Filed under Breakfast, California Fusion