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.
Category Archives: California Fusion
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.
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?
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.
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.
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.
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.
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.
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.