Japan has many tsukemono, literally “pickled things.” When my father came back from Japan in the Fifties, he introduced my family to Japanese cuisine. One dish that he learned to make was salt pickled cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ).
Karl’s Salt Pickled Cabbage
with Pickled Ginger and Japanese Chili
Kyabetsu Shio-zuke Tsukemono
Filed under California Fusion, Green Vegetables, Pickles, Vegan, Vegetables, Vegetarian
Jan grew up eating peanut butter and lettuce sandwiches. Instead of the sugary sweet of jam or honey, she prefers the crunch of the lettuce. She also prefers to toast her bread first, for the added flavor of the Maillard reation. I forgot to toast the bread before adding the peanut butter to both slices of bread, so she had me put them in the toaster oven as is. The bread toasted, but the peanut butter became hot and melted. She thought that it went perfectly with the cool crisp lettuce.
Jan’s Hot Peanut Butter and Lettuce Sandwich
Filed under California Fusion, Vegan, Vegetarian
For me Claudia’s Chocolate Mousse is the mousse by which all others are judged. It is however, not a health food. It has replaced cakes as the birthday/holiday treat in our house. Jan has spent years perfecting the techniques of making my mother’s mousse, but it took her years before she dared to tinker with mom’s recipe. This weekend, I am making Israeli couscous with almonds, Jan decided that chocolate mousse with Amaretto would be a good dessert for my Father’s Day dinner.
Jan’s Chocolate Mousse
the Father’s Day Variation
Filed under California Fusion, Desserts & Treats, Holidays, Treats, Vegetarian
It it Father’s Day, so I get to pick the menu. Being a Lueck I will, of course, pick lamb. I have been craving lamb shanks lately.
Karl’s Braised Lamb Shanks
with Middle Eastern Flavors
Filed under California Fusion, Lamb, Main Dishes, Sauces and Spices
I am making a Spanish tapas dinner for this Sunday. I got the idea for this tapas from a Martha Stewart recipe and then ignored everything about it. She cooked and peeled the peppers and then stuffed them with a cold shrimp salad. I decided to stuff the peppers with lamb and then roasted them.
Karl’s Tapas
Piquillo Rellenos de Cordero
Sweet Mini Peppers Stuffed with Lamb
Filed under California Fusion, Side Dishes
I had used alcohol in my mulled port tri-tip and brandied mushrooms, so Jan thought she would use Irish whisky in a sauce to pour over ice cream for dessert.
Jan’s Irish Whiskey Ginger Sauce
Filed under California Fusion, Desserts & Treats, Sauces and Spices, Treats, Vegetarian
I cannot claim this recipe as my own. Eilene saw it on-line and asked for it for breakfast. A quick look at the internet showed me what she wanted—once you’ve seen a picture of it, it is obvious.
Bacon Pancakes
Filed under Breakfast, California Fusion
I decided to barbecue some tri-tip for Memorial Day. I have done this roast many different ways—California Fusion, Sichuan, Salt and Pepper with Green Pepper Sauce, Moroccan, Santa Maria style, Teriyaki, Cajun, and just plain Barbequed. What could I do that was new and different? I looked at some recipes marinating beef in red wine, but they seemed mundane.
Karl’s Barbecued Mulled Port Tri-tip
Filed under Barbeque, Beef, California Fusion, Holidays, Main Dishes, Sauces and Spices
Since I was using alcohol in my main dish—port—I thought I should keep it up and add some brandy to my vegetables. Mushrooms and green beans are very popular at our house. They also go very well with barbecued beef.
Karl’s Brandied Mushrooms and Green Beans
Filed under California Fusion, Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
This is a meal that started with a bottle of pickles. Jan went to the Maker Faire and came back with a jar of McVicker Pickles curried cauliflower. Chicken curry seemed like a good dish to go with them.
Karl’s Buttermilk Chicken Curry
Filed under California Fusion, Chicken, Main Dishes, Poultry, Stews
karllueck
Miriam
Jabberwocky Stew 