I have been craving oxtails recently. I do not make them very often, because of Jan’s dietary restrictions and because, for the same reason, they are not exactly a health food—they are very fatty. One way to reduce the fat is to make them the day before, skim off the congealed lard, and reheat them the next day.
Karl’s Spanish Style Oxtails
Filed under Beef, California Fusion, Main Dishes
I have been craving oxtails recently. You may wonder what does “oxtail” have to do with “mushroom” soup. It all comes down to my wife’s, Jan’s, gallbladder—or rather the lack of the same.
Karl’s Five Mushroom Soup
Filed under California Fusion, Side Dishes, Soups, Vegan, Vegetarian
A friend of Jan’s, Heidi, gave us a jar of wild plum sauce and Jan asked me to think up a dinner to go with it. Jan does not particularly like duck, so the most obvious use—Peking Duck—was right out. As I was reading a Chinese menu, I saw “lettuce cups with plum sauce” and that gave me an idea for a California Fusion Asian pork “taco.”
Karl’s California Fusion Asian Pork “Tacos”
Filed under California Fusion, Main Dishes, Pork
I am making Asian pork lettuce cups this week. The filling for lettuce cups is meat heavy with a deeply flavored sauce. I wanted my second dish to be simple and elegant. Last week, I made Szechuan salt & pepper shrimp and it was so popular Jan wanted something similar this week. Anyone for Szechuan salt & pepper scallops?
Karl’s Szechuan Salt & Pepper Scallops
with Oyster Mushrooms
Filed under California Fusion, Main Dishes, Seafood
It’s my birthday dinner and this almost always means lamb. I have done a variety of grilled lamb dishes—like Greek lamb, Moroccan lamb, and kefir lamb. My favorite is Uyghur Shashlik, in Kashgar, these are small bits of lamb coated in a cumin based spice blend.
Karl’s Uyghur Shashlik Flavored Lamb
Filed under California Fusion, Lamb, Main Dishes, Sauces and Spices
I am making a California Fusion birthday dinner with Uyghur lamb and naan. If I was trying for a traditional Uyghur menu seafood would be right out—the closest ocean to Kashgar is at least 2,000 miles away over the Himalayas. But hey, this is California and I’ll make what I like.
Karl’s Szechuan Salt & Pepper Shrimp
with Grilled Pearl Onions and Mushrooms
Filed under California Fusion, Main Dishes, Seafood, Shrimp
When I make shashlik and naan I make a Central Asian salad to go with it. Since I am breaking with the tradition menu for this meal, I do not feel constrained about the ingredients I put in my salad. There is not a lot of the European dill and fennel in Central Asia, but as a Californian I’m going to add it to my salad anyway.
Karl’s California Fusion Tomato
and Cucumber Salad
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
For my birthday, I am making a variation of Uyghur Shashlik and Naan for dinner. Meat and bread call for salads and a traditional Xinjiang dish would be a carrot salad. The last time I made this I used large Asian carrots. Today, I decided to use the colorful heirloom carrots that have become common in California.
Karl’s Uyghur Heirloom Carrot Salad
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
For me Claudia’s Chocolate Mousse is the mousse by which all others are judged. It is however, not a health food. Jan has started to make it on anyone’s birthday. Jan spent years perfecting the techniques of making the mousse, but she got bored with making just “chocolate” mousse. She now make a different variation every time she make it.
Jan’s Ginger Chocolate Mousse
Filed under California Fusion, Desserts & Treats, Holidays, Treats, Vegetarian
My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. My wife, Jan, is very unadventurous when it comes to deviled eggs—a little mayo, raw green onion, a bit of pepper & salt, and she won’t kick if I top it with a sprinkle of paprika. When I am making deviled eggs just for myself—if she is away on a trip or something—I like to push the boundaries.
Karl’s Fried Green Onion and Ham Deviled Eggs
Filed under Breakfast, California Fusion, Side Dishes
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Miriam
Jabberwocky Stew 