My son-in-law, Chris, requested fish for his Sunday birthday dinner. I have been making a lot of different kinds of marmalade recently and I have been looking for uses for them—besides just spreading them on toast. I have made salmon with lemon and dill, so I though adding a sweet glaze would be just the thing. To go with my salmon, I served Heart of Palm, Mandarin Orange, and Arugula Salad and Colcannon California.
Karl’s Mandarin Marmalade Glazed Salmon
Filed under Broiling, California Fusion, Fish, Main Dishes, Seafood
I am always up for trying a new ingredient, but that being said I don’t guarantee that I will like it. I had seen heart of palm in several recipes that I had perused over time, so when I saw them at Trader Joes I, of course, bought a bottle. This jar has sat on my shelf for a time and I thought I would use it for this Sunday’s dinner.
Karl’s Heart of Palm, Mandarin Orange, and Arugula Salad
Filed under California Fusion, Salads, Vegan, Vegetarian
I am making salmon for son-in-law Chris’ birthday dinner. My first thought was to make colcannon—potatoes and cabbage—to go with it. Chris, who is limiting his intake of simple carbohydrates—like starchy potatoes—suggested using yams and herbs instead. This is very much a California Fusion recipe.
Karl’s Colcannon California
Filed under California Fusion, Side Dishes, Starches, Vegan, Vegetarian
This is a bit off theme of my Macanese Sunday dinner, but I just wanted some stuffed mushrooms this week. Use bay scallops for this recipe—which are significantly less expensive than sea scallops.
Karl’s Scallop Stuffed Teriyaki Mushrooms
Filed under California Fusion, Seafood, Side Dishes
I have never been overly fond of corned beef and cabbage, but like most part Irish-Americans I have usually made it on St. Patrick’s Day. One reason for this dislike was that—like most Americans—I would go to Safeway and buy the plastic package of bright red meat. This sour meat would be tossed in the pot with potatoes, carrots and cabbage to be boiled to death.
Karl’s Corned Beef
Filed under Beef, California Fusion, Main Dishes
This is more of a California Fusion revamp of the original, rather than a traditional colcannon. Potatoes are the staple of the traditional Irish diet and colcannon was, most likely, mostly potatoes with a little bit of vegetable added in—usually cabbage. Jan is always pushing me to add more high fiber vegetables and to cut back on the simple starches—i.e. potatoes—so mine is now about a 50/50 ratio of potato to veg. I also doubt that chicken broth or garlic were readily available in a humble traditional Irish cottage.
Karl’s Colcannon III
Filed under California Fusion, Holidays, Potatoes, Side Dishes, Vegetables, Vegetarian
As followers of my blog may know, I generally do not like recipes that consist of “add can A to can B.” However, some days even I do not want to start from scratch. When I can start with a good commercial soup base, I can add fresh ingredients to make a decent meal.
Karl’s Weekday Tomato &
Red Pepper Shrimp Soup
Filed under California Fusion, Main Dishes, Seafood, Shrimp, Soups
Eilene is having some friends over. I decided to make their favorite Mac & Cheese. When she and her friends make this for themselves they, of course, use the “orange stuff in a box.” This is just starch, fat, and chemicals, not a meal.
Karl’s Mac & Cheese with Bacon & Leek
Filed under California Fusion, Casserole, Main Dishes, Pasta, Pork
Jan has asked me to make a chili for a potluck with her new half-brother. The last time I made chili, I made a pot with beans and it was pretty hood, but I knew I could do better. Instead of ground beef I would use beef chuck and some rib meat. Last time, I also used canned broth as my braising liquid, this time I would braise pieces of marinated beef—to tenderness—and then use the braising liquid to re-hydrate and cook the beans.
Karl’s Chili California con Carne Suprimo
Filed under Beans, Beef, California Fusion, Main Dishes, Stews
My wife and I generally do not celebrate Valentine’s Day. Our first date was on February second, and that is the day we mark as ours—at the time, groundhogs were the furthest thing from our minds. This year, however, Jan took a fancy to a deli dinner with heart shaped crackers. Anything for my wife.
Karl’s Rosemary Valentine Crackers
with Brie and Fig Jam
Filed under bread, California Fusion, Side Dishes, Vegetarian
karllueck
Miriam
Jabberwocky Stew 