I am making broiled salmon with dill tonight and I wanted a starch dish to go with it. I thought apples and rice. Then, I thought green onions and tarragon would fit in nicely.
Karl’s Green Onion and Apple Rice
Category Archives: California Fusion
Karl’s Green Onion and Apple Rice
Filed under California Fusion, Rice, Side Dishes, Vegan, Vegetarian
Karl’s Barbecued Greek Lamb Korma
Easter is upon us and, in this household, this means lamb. Since I like to mix up my cultures while cooking, son-in-law Chris suggested a Greek korma lamb. This would be lamb braised in yogurt but with Greek, rather than Indian, flavors. While most of my diners would be fine with this, the wife, Jan, only likes lamb barbecued. To meet both their desires I decided to barbecue the lamb and top it with a hot yogurt sauce on the side, something like a hot tzatziki.
Karl’s Barbecued Greek Lamb Korma
Filed under Barbeque, California Fusion, Lamb, Main Dishes, Sauces and Spices
Karl’s Spanakorzo (Greek Spinach and Pasta)
I am making Greek barbecued lamb for Easter and I wanted a Greek starch side dish. Found a recipe for Spanakorizo (Greek Spinach and Rice). While I did not copy the recipe, it gave me the idea for a Greek-style pasta dish with orzo.
Karl’s Spanakorzo (Greek Spinach and Pasta)
Filed under California Fusion, Pasta, Side Dishes, Starches, Vegetarian
Karl’s Chicken Tandoori Meatballs
One of our favorite meals during our stay in Hong Kong was tandoori chicken. What—you might think—does Hong Kong have to do with Indian food? When the British took possession of Hong Kong in 1841, they brought many Indian servants with them. After a hundred and fifty years some of these servants became entrepreneurs, some starting their own businesses and becoming quite wealth. As a result—at least 20 years ago—Hong Kong had some truly excellent Indian restaurants, tucked away is surprising corners.
Karl’s Chicken Tandoori Meatballs
Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices
Karl’s San Francisco Pulao
One of the recent Cook’s Illustrated had a recipe for the perfect rice and pasta pilaf (read Rice-A-Roni™). While this dish is famously San Francisco Italian, its origin is actually Armenia. While the dish made from the box is always passably edible, trying to make it from scratch is usually a disaster—either the rice is underdone or the pasta turns into mush.
Karl’s San Francisco Pulao
Filed under California Fusion, Pasta, Rice, Side Dishes, Starches, Vegan, Vegetarian
Karl’s Za’atar Pizza with Beef and Onions
Looking for a quick Saturday night dinner. Jan wanted za’atar pizza, but Eilene and I wanted a bit more protein. Beef on the side to add as you will.
Karl’s Za’atar Pizza with Beef and Onions
Filed under Beef, California Fusion, Main Dishes, Sauces and Spices
Jan’s Chocolate Mousse, the Chris Variation
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 treat in our house. Jan has spent years perfecting the techniques of making mousse, but it took her years before she dared to tinker with mom’s recipe. This weekend is Chris’ birthday dinner, so Jan decided she would create a variation just for him.
Jan’s Chocolate Mousse, the Chris Variation
Filed under California Fusion, Desserts & Treats, Treats, Vegetarian
Karl’s Roasted Salmon with Leeks II
Last Tuesday was St. Patrick’s Day and no one in this household likes what is sold as “corned beef” in the supermarkets. In fact, except for Chris, my son-in-law whose family is from Boston, we do not favor “boiled dinners” (everything thrown into the same pot and boiled). For us the classic dish for Irish Day is the Salmon of Knowledge.
Karl’s Roasted Salmon with Leeks II
Filed under California Fusion, Fish, Main Dishes, Seafood
Karl’s Mesclun Salad with Lightly Pickled Vegetables
I wanted a salad to go with my bean soup. Mesclun greens are a combination of baby greens. While these, by themselves, make a perfect acceptable salad it is always better to add a few crunchy veggies for interest. Today, I am using green beans, red radish, and red onion.
Karl’s Mesclun Salad with Lightly Pickled Vegetables
Filed under California Fusion, Salads, Vegan, Vegetarian
Karl’s Ale Almond Bread
I am making bread to go with my ham and navy beans. I wanted something lighter and different than my usual Guinness beer bread. I decided to use a Belgium Fat Tire Amber Ale.
Karl’s Ale Almond Bread
Filed under bread, California Fusion, Side Dishes, Vegan, Vegetarian
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Miriam
Jabberwocky Stew 