Jan’s Fresno friends come to San Jose every year for the Quilt Festival and we feed and put them up every year. Pat likes chicken and Barb does not eat tomato, so a coq au vin came to mind as a dish that they would both would like. In my mind, red wine never seemed to go with chicken, I prefer a coq au vin with a nice white wine.
Category Archives: Main Dishes
Japanese is one of my “go to” cuisines when I am planning a meal. A typical Japanese meal usually includes a selection of different small side dishes—with a variety of textures, colors, and flavors. For this dinner, I have some dishes developed to just the way I like them, some I have made so often that I had never posted any version—doesn’t everyone know how to make norimaki? Finally, there are the dishes I am still experimenting with.
I have been making sushi since I was 20 years old. My father was stationed in Japan during the Korean War and returned with a love of all things Japanese. My father brought back the recipes, my mother learned to cook them, and I learned them from her. I grew up eating Japanese food long before it became a fashionable cuisine in the U.S.
I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.
Daughter Miriam has been “off” onions and garlic for several months now. As a result I have been adapting some of my old recipes. The last time I made a Sichuan pepper tri-tip I used a wet overnight marinade with lots of ingredients and garlic. This time, I greatly simplified the recipe and I used a dry rub. This came out very well.
I love stuffed breads, whether you call them a samsa, a pasty, a samosa, or a bierock—the major difference between all of these pockets is the type of bread used to wrap the savory filling. A bierock is not now, nor has it ever been haute cuisine, it is essentially a workingman’s lunch. When you are working, traveling, or having some kind of festival event, you do not always have time to sit down for meal. Having a meal in a neat, sealed bread package that you can slip into a pocket or pouch is a solution that many cultures have discovered.
I had decided on a French(-ish) cuisine roast chicken for Sunday’s family dinner. Daughter Miriam is still off onions and garlic, so I needed to create a tasty recipe that did not include them. However, some habits are hard to break and I added garlic to my marinade without thinking. To make something for Miriam, I bought another chicken breast and marinated it in the same marinade sans garlic.
Wife Jan got back from Burning Man on Monday. She broke her arm while she was there and I have spent much of the week “doing for her”—tying shoes, driving, etc. Getting the pictures she took on her trip has not been a top priority. Jan did get pictures of some of the dishes, before they were gobbled down. I had made enough of each dish that her group could gift the remaining mixes to the camps around them. Continue reading
Eilene’s friends are coming over again—one has just returned from visiting family in the Philippines. The last two times I have made dinner for them it has been pasta—a tomato based sauce and an Alfredo sauce. I wanted to do something different and I have not made bierocks in quite a while, Eilene liked the idea.