Timing is always a challenge when making a large meal, so an appetizer or three is always a good idea to keep the hordes at bay. I had boiled some eggs for Jan’s Ethno Breakfast and I had a few left over. I am making a festival meal for one of one of Jan’s Chinese students, so I thought I would do a variation of the deviled eggs I made for her event. For Chinese guests, the more dishes you serve the higher respect you are showing.
Karl’s Curried Deviled Eggs with Chives
Filed under California Fusion, Side Dishes
Timing is always a challenge when making a large meal, so an appetizer or three is always a good idea to keep the hordes at bay. I made these for Thanksgiving and everyone—except Eilene—loved them. I am making a festival meal for one of one of Jan’s Chinese students, so I thought I would make a variation of them for my guests.
Karl’s Shrimp and Wild Rice Stuffed Mushrooms II
Filed under California Fusion, Shrimp, Side Dishes
One of Jan’s students is coming to dinner with her husband and she had asked for (American) festival food. I decided to do a chicken variation of my Thanksgiving turkey and I wanted a hot vegetable dish to go with it. Green beans are always a good choice, because you can steam them to just tender and then set them aside. Reheat them with some aromatics, just before serving, gives you a quick hot vegetable.
Karl’s Green Beans with Green Onions
Filed under California Fusion, Holidays, Side Dishes, Vegan, Vegetables, Vegetarian
We are having a “festival dinner” for one of Jan’s students who is Chinese. In China, to show respect for your guest you offer many dishes. Including the gravy, I served ten dishes for this meal.
Karl’s Arugula and Cabbage Salad with Wild Rice
Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian
After Thanksgiving you usually have the pleasant problem of what you are going to do with the leftovers. Usually, I make mulligatawny. This year Jan asked for turkey tacos.
Karl’s Leftover Turkey Fajita Tacos
Filed under California Fusion, Main Dishes, Poultry, Sauces and Spices, Turkey
Timing is always a challenge when making a Thanksgiving’s day meal, so an appetizer or two is always a good idea to keep the hordes at bay. While Eilene hates mushrooms, everyone else loves them. This is a dish you can cook slightly ahead and quickly re-warm just before serving.
Karl’s Shrimp and Wild Rice Stuffed Mushrooms
Filed under California Fusion, Rice, Shrimp, Side Dishes
About once a week we have what we call “deli dinner”—smoked salmon or lox, bread, cheeses, and salads. We usually get most of the ingredients for this meal from La Villa Italian Deli. However, since it is a family run business, they close for the entire Thanksgivings Day weekend.
Karl’s Smoked Salmon and Avocado Toast
We made do by getting our ingredients from Whole Food‘s this week. We had some hot smoked salmon leftover and I decided to use it for lunch the next day. How do you feed three people with only one ounce of fish? I decided to mix it with an avocado and some chives that I had remaining from making Thanksgiving dinner. Avocado toast makes a great lunch when paired with a green salad. Continue reading
Filed under California Fusion, Fish, Side Dishes
I had originally planned on making scalloped Russet potatoes and mashed sweet potatoes for this year’s Thanksgiving meal. My wife said, “It is not Thanksgiving without mashed potatoes! A quick shuffle and I did it the other way.
Karl’s Scalloped Sweet Potatoes
Filed under California Fusion, Holidays, Potatoes, Side Dishes, Vegetarian
I made some deviled eggs for Jan’s Ethno Breakfast—a local (Bay Area) meeting of corporate ethnologists. We had some leftover smoked trout and I thought I would experiment with it, in case Jan asked me to make another dish for the next event. Plain deviled eggs are an infinite canvas for creative new dishes.
Karl’s Smoked Trout Deviled Eggs
Filed under California Fusion, Holidays, Side Dishes
I am making Jan’s birthday meal of chicken mole, beans, and rice. That is a lot of meat and starch, but Jan also likes to be vegetable forward. My original idea was for a mango and avocado salad, but for seven people that would either be very small serving for each person or very expensive.
Karl’s Avocado, Mango Slaw with Lime Dressing
Filed under California Fusion, Salads, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 