A few day ago I posted a berry hand pie recipe. One of my followers asked if I had done a savory pie with this dough. While I sent her links to my pocket breads with a raised doughs—bierock, taco, and baozi—I thought, “Why not?” I decided to do a California Fusion chicken curry in a biscuit dough hand pie.
Karl’s Chicken Curry Hand Pies
Filed under bread, California Fusion, Chicken, Main Dishes, Poultry
America’s Test Kitchen sends random episodes of their show to my email. The last one was for Beef Bourguignon. When I was thinking about what to make for Sunday, this seemed like a kind of dish that I had not made for a while.
Karl’s Beef Bourguignon
Filed under Beef, California Fusion, Main Dishes, Stews
For Sunday dinner, I am making Beef Bourguignon. What is a stew without potatoes? I could just toss the potatoes in the stew and call it good, but I decided that I would prefer them as a potato side dish.
Karl’s Tarragon and Chive Potatoes
Filed under California Fusion, Potatoes, Side Dishes, Vegan, Vegetarian
I am making Beef Bourguignon this Sunday and I was thinking about a vegetable side. I have done green beans to death and I am sure that my family would like something a little different. I thought about steams broccoli with a cheese sauce, but fussing with making a sauce at the very end of the cooking time gets a bit hectic. Then I thought, “Why not make it a soup?”
Karl’s Cream of Broccoli Soup au Gratin
Filed under California Fusion, Soups, Vegetables, Vegetarian
Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde. To go with my chili verde I made refried beans, Mexican rice, pickled red cabbage, and guacamole.
Karl’s Chili Verde
Filed under California Fusion, Main Dishes, Pork, Sauces and Spices
Technique drawn from Mel’s Kitchen Café
Jan is pushing me to use more “low glycemic” starches in my diet. I wanted beans and rice to go with my chili verde. To please her, I am using brown rice, instead of my usual white rice.
Karl’s Mexican Brown Rice
Filed under California Fusion, Rice, Side Dishes, Vegan, Vegetarian
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. Her monkey bread is one of those recipes. While it was good, and has a fond place in my memory, I still had to change it.
Karl’s Savory Monkey Bread
Filed under bread, California Fusion, Side Dishes, Vegetarian
When I make teriyaki chicken I usually use the traditional Japanese (and my mother’s) simple recipe—soy sauce, mirin, saki, ginger, and sugar. Years ago—like 30—I had a friend who added wasabi and brown sugar to his teriyaki sauce. For this meal, I decided to go a bit less traditional and do a variation of my friends recipe.
Karl’s Barbecued Chicken Teriyaki Skewers
Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices
A barbecue is very traditional for a Labor Day weekend, this year I decided to do tri-tip. Tri-tip is a very popular beef roast to barbecue in California—popularized in Oakland and Santa Maria in the 1950’s. The problems with this cut—it’s thick fat cap and odd shape—leads much of the rest of the world to slice this roast into steaks. The Hispanic world—of which California is really still a part of—knows better. Done right it is flavorful, moist and juicy—of course done wrong it is carbonized, dry and chewy.
Karl’s California Fusion Barbecued Tri-tip
Filed under Beef, California Fusion, Holidays, Main Dishes, Sauces and Spices
I love the very idea of a meal wrapped up in a neat package of bread. Anyone who has been following my blog recently will have noticed than I am on a pocket bread binge—Chicken Curry Pasty, bierock, better bierock, California Fusion guo kui. Today, I decided on a Cal-Mex Fusion taco bun.
Karl’s Pocket Tacos
Filed under Beef, California Fusion, Main Dishes
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Miriam
Jabberwocky Stew 