Category Archives: Main Dishes

Karl’s Biscuits and Sage Sausage Gravy

Jan’s “old” brother—long story involving 23&Me—and his wife are stopping by for breakfast.  He has few teeth left and they have very standard “American” tastes—so nothing too chewy or exotically spiced. I decided that biscuits and gravy would be to their liking.

Karl’s Biscuits and Sage Sausage Gravy

Karl’s Biscuits and Sage Sausage Gravy

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Filed under Breakfast, California Fusion, Pork, Sauces and Spices

Karl’s Shrimp and Scallop Udon Soup

The usual quandary of what will I make for dinner tonight? I have been looking at several Japanese cookbooks and I started craving udon soup. Thinking about what ingredients I had in my kitchen, I decided on a seafood udon soup.

Karl’s Shrimp and Scallop Udon Soup

Karl’s Shrimp and Scallop Udon Soup

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Filed under Main Dishes, Seafood, Shrimp

Karl’s Japanese Bar Style Santa Maria Tri-tip and Green Onion Skewers

Last week, Jan and I went over the hill to Santa Cruz to visit her “new” brother. While we were there, we stopped by a large book store that was going out of business. The cookbook section was fairly picked over, but as I was perusing the fiction section I found a book Izakaya: Japanese Bar food—someone had obviously picked it up and then changed their mind, leaving it “where ever.” Their loss, my gain. This Sunday, I decided to make a Japanese bar style dinner.

Karl’s Japanese Bar Style Santa Maria Tri-tip and Green Onion Skewers

Karl’s Japanese Bar Style Santa Maria Tri-tip and Green Onion Skewers

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Filed under Beef, California Fusion, Main Dishes, Sauces and Spices

Karl’s Japanese Bar Style Sunday Dinner

Last week, Jan and I went over the hill to Santa Cruz to visit her “new” brother. While we were there, we stopped by a large book store that was going out of business. The cookbook section was fairly picked over, but as I was perusing the fiction section I found a book Izakaya: Japanese Bar food—someone had obviously picked it up and then changed their mind, leaving it “where ever.” Their loss, my gain.

Karl’s Japanese Bar Style Sunday Dinner

Karl’s Japanese Bar Style Sunday Dinner

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Filed under California Fusion, Main Dishes, Pickles, Side Dishes

Karl’s Baharat Chicken with Honey Lemon Glaze

I decided to do a Middle Eastern chicken to go with my tabbouleh. Bahārāt (which is Arabic for spices) is a common spice blend in many Middle Eastern countries, but every country makes it a different way. The recipe I decided to use made way too much for four little chicken thighs, so I reduced the amounts to my needs.

Karl’s Baharat Chicken with Honey Lemon Glaze

Karl’s Baharat Chicken with Honey Lemon Glaze

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Filed under Chicken, Main Dishes, Sauces and Spices

Karl’s Broiled Salmon with Lemon Marmalade and Dill

It is a weekday meal and I wanted something simple and quick. I decided on broiled salmon, but how to make it special? I make a lot of marmalades—most of which I give away—but I usually have a few flavors in my kitchen. Today, I chose the lemon and dill goes nicely with lemon.

Karl’s Broiled Salmon with Lemon Marmalade and Dill

Karl’s Broiled Salmon with Lemon Marmalade and Dill

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Filed under Broiling, California Fusion, Fish, Main Dishes, Seafood

Karl’s Creole Jambalaya

In the 1970’s I was working for a diving company based in Belle Chasse, LA. I can’t think about N’Orl’ns (one word) without thinking about the food. For two years I lived off of Muffulettas, Shrimp Etouffee, boiled crawfish, and Jambalaya.  Louisiana food generally falls into two main cuisines Creole and Cajun, which roughly corresponds to city and country.  I have posted a Cajun jambalaya, but today I decided to go Creole.

Karl’s Creole Jambalaya

Karl’s Creole Jambalaya

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Filed under Fish, Main Dishes, Pork, Poultry, Sauces and Spices, Seafood, Shrimp

Karl’s Twice Cooked Pork II

I love twice cooked pork, but to make it requires that you have some slow-cooked, Asian-flavored pork to start with—highly spiced Mexican pork will not do.  Many American Chinese restaurants start by boiling pork belly, then slicing it, and frying it to make a very fatty dish. In China, what I was served was usually made with lean pork. Traditional, twice cooked pork is basically a Chinese leftover dish—or as my Chinese students called it “peasant food.”

Karl’s Twice Cooked Pork II

Karl’s Twice Cooked Pork II

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Filed under Main Dishes, Pork, Sauces and Spices

Karl’s Crab and Shrimp Cakes

A few weeks ago, I made fresh salmon patties. I did not want to make the same thing, but Jan really liked them except for the fact that that they were not made of crab. Crab is very expensive, so I thought I would stretch it with some shrimp.

Karl’s Crab and Shrimp Cakes

Karl’s Crab and Shrimp Cakes

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Filed under California Fusion, Main Dishes, Seafood, Shrimp

Karl’s Teriyaki Hamburger

My wife and I have been watching the Netflix series Samurai Gourmet—a magical reality ode to the joys of food. When I asked what I should make for dinner Jan said, “Teriyaki Hamburger!” Looking to the series, I made something like what was served to our hero—a retired “salaryman” who is following his ronin spirit guide on a journey of discovery. I made a salad to go with this.

Karl’s Teriyaki Hamburger

Karl’s Teriyaki Hamburger

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Filed under Beef, Main Dishes, Sauces and Spices