Adapted from a Serious Eats recipe
I like marinated artichoke hearts, but they get a bit pricy for a tiny little bottle. When I saw baby artichokes for 5 for one dollar, I thought I would try making them for myself. It turned out not to be a simple task, but it was well worth the effort.
Karl’s California Fusion Marinated Artichoke Hearts
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
I am doing a fusion Mexican theme this Labor Day. Spices from South of the (U,S,) Border, but in ways that are probably non-traditional. Jan and the kids have been pushing me to make more vegetarian dishes. I decided to make a second vegetable dish to go with my cauliflower. I had used an annatto sauce to make a bright red cauliflower. I am using the same sauce on zucchinis before I barbecue them.
Karl’s Annatto Barbecued Zucchini
Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian
I am doing a fusion Mexican theme this Labor Day. Spices from South of the (U.S.) Border, but in ways that are probably non-traditional. As an additional vegetable dish I decided on cauliflower. As I was looking around I saw that someone had used annatto to make a bright red cauliflower. That gave me ideas.
Karl’s Annatto Cauliflower
Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian
I love pocket breads. I have recently been experimenting with bierock, the Volga German pocket breads. I have settled on the right proportions of bread to filling and I have decided to start branching out. What other fillings could I put in my “pockets?” Today, the answer is Chinese pork.
Karl’s California Fusion Baozi (包子)
Filed under bread, California Fusion, Chinese, Main Dishes, Pork
I needed a vegetable to go with my barbecued Sichuan Turkey. One of the soy sauces I have been experimenting with is Chinese dark soy sauce. It is thicker and has a more complex and less salty flavor than Kikoman’s. A few weeks ago I made a dish with green beans that my family really liked.
Karl’s Leek and Bell Pepper with Dark Soy
Filed under California Fusion, Chinese, Green Vegetables, Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian
When I made hamburgers—a long time ago—I simply took the meat out of the package, formed it into patties and threw it on the grill. While I still think there is a place for a plain burger, you can do so much more to make simple ground beef into something to write home about. Of course, fancy burgers require fresh buns.
Karl’s Barbecued Hamburgers
Filed under Beef, bread, California Fusion, Main Dishes
My son-in-law is on the Atkins Diet, which means cooking with little or no starch and sugar—except for artificial things—of which I am rather suspicious. He had requested pork loin and I had been thinking “Italian,” until Miriam said she wanted bok choi, as well. Jumping half a world away, I decided on “Chinese.”
Karl’s Char Siu Flavored Barbecued Pork Loin (Atkins Friendly)
Filed under California Fusion, Chinese, Main Dishes, Pork, Sauces and Spices
In this cast the Southern is Southern US. This recipe is from last Sunday’s dinner and I am just now getting around to posting it. I am doing a California Fusion Char Siu Flavored Pork Loin and I wanted a non-traditional vegetable dish to go with it. I decided to adapt a Cook’s Illustrated recipe to my purposes.
Karl’s “Southern” Chinese Green Beans
Filed under California Fusion, Chinese-American, Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
I have done this dish before, but it shows just how differently a dish will turn out when you make just a few changes. The last time I made enough sauce to make the marinade and no more. After the bird was barbequed I sprinkled some fresh Sichuan pepper on the dry surface, producing a bird with crisp skin and strong pepper flavor. This time I made twice as much sauce and basted the bird so that the final dish had a thick, sticky glaze that melded the sauce flavors. Mostly the same ingredients, but very different dining experiences.
Karl’s Barbecued Sichuan Chicken II
Filed under California Fusion, Chicken, Chinese, Main Dishes, Poultry, Sauces and Spices
When I was making my curried chicken pasties, I had run out of filling before I ran out of dough. What was I going do do with the extra? I decided to use it to make some fruit hand-pies for dessert.
Karl’s Curried Peach Pasties
Filed under California Fusion, Desserts & Treats, Pies & Tarts, Treats, Vegetarian
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Miriam
Jabberwocky Stew 