Category Archives: California Fusion

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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Filed under California Fusion, Chicken, Main Dishes

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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Filed under Breakfast, California Fusion

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

Karl’s Corn and Mango Salsa

I am making Indian tacos this weekend and daughter Miriam cannot eat most of the salsas I am planning to make to top these Native American treats. Miriam is currently “off” garlic, onions, and chilies—which means I need a salsa that does not include any of these. Corn and mango came to mind and I went to work with that idea.

Karl’s Corn and Mango Salsa

Karl’s Corn and Mango Salsa

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Karl’s a Bierock and a NZ Pie Walk into a Bar

Sunday, I made New Zealand venison hand-pies, they were very popular. One of the recipes wife Jan really likes is Volga German bierock—savory beef, onions and cabbage in a raised dough bun. She asked me to make them using the shortcrust pastry I learned to use for the NZ pies.

Karl’s a Bierock and a NZ Pie Walk into a Bar

Karl’s a Bierock and a NZ Pie Walk into a Bar

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Filed under Beef, California Fusion, Main Dishes

Karl’s “Don’t Tell My Wife” Benedict

Note: The is a sinful, unhealthy breakfast, definitely not an every day breakfast—or even every week—but it is so tasty.

My wife will not eat bacon as being “too fatty”—although she will sometimes eat a slice of Canadian bacon. I have been making her  California benedicts lately, but this morning I only one English muffin and  I was out of Canadian bacon. I made her a fairly healthy breakfast avocado toast, for myself  I went a bit more old school.

Karl’s “Don’t Tell My Wife” Benedict

Karl’s “Don’t Tell My Wife” Benedict

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Filed under Breakfast, California Fusion, Main Dishes

Karl’s Breakfast Avocado Toast

Recently, I have been making wife Jan California Benedicts—a toasted English muffin, a slice of Canadian bacon, and a soft poached egg topped with guacamole. Jan travels and eats out more than I do and frequently on these trips she will have avocado toast for breakfast. Apparently, the way the restaurants make breakfast avocado toast is to top the toast and guacamole with the egg. Since she did not want Canadian bacon this morning, I turned my recipe for California Benedict into an avocado toast.

Karl’s Breakfast Avocado Toast

Karl’s Breakfast Avocado Toast

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Filed under Breakfast, California Fusion, Main Dishes

Karl’s Curried Egg Salad

Wife Jan’s Ethno Breakfast has rolled around again. Usually, I will make deviled eggs for these events, but Jan said that someone else would be bringing bagels and she wanted a schmear to spread on them. She suggested that I make an egg salad. Since my curried eggs are always popular, I chopped it up to make my salad and added more of the vegetables.

Karl’s Curried Egg Salad

Karl’s Curried Egg Salad

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Filed under Breakfast, California Fusion, Salads, Side Dishes