Category Archives: Main Dishes

Karl’s Leftover Turkey Fajita Tacos

After Thanksgiving you usually have the pleasant problem of what you are going to do with the leftovers.  Usually, I make mulligatawny. This year Jan asked for turkey tacos.

Karl’s Leftover Turkey Fajita Tacos

Karl’s Leftover Turkey Fajita Tacos

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Filed under California Fusion, Main Dishes, Poultry, Sauces and Spices, Turkey

Karl’s Deconstructed Stuffed Turkey Updated

This is a simplified variation of the turkey I made two years ago. It produces a really moist bird and a savory stuffing that was well worth repeating. It also has the advantage of roasting in under two hours—true it does not produce a Norman Rockwell turkey, but flavor and convenience over presentation!

Karl’s Deconstructed Stuffed Turkey Updated

Karl’s Deconstructed Stuffed Turkey Updated

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Filed under Holidays, Main Dishes, Poultry, Side Dishes

Karl’s Shrimp and Wild Rice Stuffed Mushrooms

Timing is always a challenge when making a Thanksgiving’s day meal, so an appetizer or two is always a good idea to keep the hordes at bay. While Eilene hates mushrooms, everyone else loves them. This is a dish you can cook slightly ahead and quickly re-warm just before serving.

Karl’s Shrimp and Wild Rice Stuffed Mushrooms

Karl’s Shrimp and Wild Rice Stuffed Mushrooms

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Filed under California Fusion, Rice, Shrimp, Side Dishes

Karl’s Brussels Sprouts with Wild Rice and Pancetta   

A meat and carbohydrates heavy Thanksgiving dinner calls for at least one green vegetable side. This year, I decided on Brussels sprouts, one of Jan’s favorites. However, being a holiday meal I wanted something more than just plain steamed sprouts.

Karl’s Brussels Sprouts with Wild Rice and Pancetta   

Karl’s Brussels Sprouts with Wild Rice and Pancetta

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Filed under Holidays, Pork, Rice, Side Dishes, Vegetables

Karl’s Smoked Salmon and Avocado Toast

About once a week we have what we call “deli dinner”—smoked salmon or lox, bread, cheeses, and salads. We usually get most of the ingredients for this meal from La Villa Italian Deli. However, since it is a family run business, they close for the entire Thanksgivings Day weekend.

Karl’s Smoked Salmon and Avocado Toast

Karl’s Smoked Salmon and Avocado Toast

We made do by getting our ingredients from Whole Food‘s this week. We had some hot smoked salmon leftover and I decided to use it for lunch the next day. How do you feed three people with only one ounce of fish? I decided to mix it with an avocado and some chives that I had remaining from making Thanksgiving dinner. Avocado toast makes a great lunch when paired with a green salad. Continue reading

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Filed under California Fusion, Fish, Side Dishes

Karl’s Xiao Long Bao (Introduction)

Note: This recipes for Xiao Long Bao is very complex, basically an article—10 pages—rather than a post. Jan and daughter Miriam suggest that blog readers generally do not like such long posts. This recipe is actually four recipes in one, so I will post three of these as separate posts with an introductory and concluding post. For my readers who do not mind reading a long post, I will also post the entire article separately.

Karl’s Xiao Long Bao (the complete recipe in one post)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Note: Of particular interest—to anyone wishing to make Chinese dumplings—will be the discussion of the science of dumpling dough. Continue reading

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Filed under Main Dishes, Pork, Shrimp, Steaming

Karl’s Xiao Long Bao (The Soup)

Since it is impossible to pour hot soup into a raw piece of dough, there had to be a trick to making these soup filled buns. The secret is to turn the soup into aspic—a meat jelly. Many of the “quick” recipes call for using powdered gelatin. The more traditional recipes call for boiling pig skin for hours to break down its collagen to make the gelatin.  If you are using this technique, it is advisable to begin making the soup the day before you plan to make these dumplings.

Karl’s Xiao Long Bao (the complete recipe in one post)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

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Filed under Main Dishes, Pork, Shrimp, Steaming

Karl’s Xiao Long Bao (The Filling)

The most of the fillings, I found, for XLBs were fairly standard for Chinese dumplings. Pork or pork combined with shrimp with the usual set of seasonings—ginger, green onion, salt, soy sauce, and a touch of sugar. This is not to say that than you cannot make chicken or vegetarian versions of this dish.

Karl’s Xiao Long Bao (the complete recipe in one post)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

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Filed under Main Dishes, Pork, Shrimp, Steaming

Karl’s Xiao Long Bao (The Wrapper Dough)

The dough  for xiao long bao is the regular hot water dough that you make for any Chinese dumpling. Flour, salt and  warm water that is then kneaded until smooth and elastic. Since this dough usually has only three ingredients—flour, salt, and water—you would think this would be simple.

Karl’s Xiao Long Bao (the complete recipe in one post)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

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Filed under Main Dishes, Pork, Shrimp, Steaming

Karl’s Xiao Long Bao (Finishing Off the XLBs)

While the dough is resting set up an assembly station. You will need a floured flat surface and a small rolling pin. Put the meat mix with a spoon on one side, the cabbage pieces—drained and dried—and a steamer basket on the other.

Karl’s Xiao Long Bao (the complete recipe in one post)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

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Filed under Main Dishes, Pork, Shrimp, Steaming