Category Archives: Main Dishes

Karl’s Cock-a-Leekie Soup

Wife Jan has just had dental work and needs something soft and filling, a tasty soup would fit the bill. Cock-a-leekie soup is a traditional Scottish soup from the 16th Century when Scotland and France were aligned against England. Originally a French chicken and onion soup, the Scots used their local ingredients—leeks and barley to make a similar soup.

Karl’s Cock-a-Leekie Soup

Karl’s Cock-a-Leekie Soup

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Filed under Chicken, Main Dishes, Soups

Karl’s Miso Teriyaki Barbecued Salmon

I was craving Japanese food this week, so I decided that that would be the theme for my Sunday dinner. In particular, I wanted barbecued teriyaki salmon. Today, I wondered what would happen if I mixed miso into my teriyaki sauce.

Karl’s Miso Teriyaki Barbecued Salmon

Karl’s Miso Teriyaki Barbecued Salmon

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Karl’s Barbecued Chicken Provencal

One of the challenges of writing this blog is constantly looking for/creating new recipes. I have given myself a wide latitude—the whole world of cooking and baking. Still the question comes down to: What am I going to make for dinner? For this Sunday’s dinner, I decided to do a barbecued chicken with French flavors with ratatouille and potatoes au gratin as my sides.

Karl’s Barbecued Chicken Provencal

Karl’s Barbecued Chicken Provencal

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Filed under Chicken, Main Dishes, Sauces and Spices

Karl’s Shrimp Rice Pudding

I recently had a medical procedure that required me to be on a restricted diet for several days—nothing with fiber: no fruit, nuts, vegetables, or whole grains; no beef, milk products, or vitamins with iron. The foods that remained included most of the things that my wife has been trying to get me to give up—white bread, white rice—and white meats—chicken, eggs, fish and pork. How do you make a soft, bland diet taste good?

Karl’s Shrimp Rice Pudding

Karl’s Shrimp Rice Pudding

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Filed under Main Dishes, Rice, Shrimp

Karl’s Spanish Tri-tip with Chimichurri Verde

Daughter Miriam asked for Spanish flavored barbecue for her birthday feast. What came to my mind was a Pimentón de la Vera—Spanish smoked paprika—dry rub. In Spain this kind of seasoning would usually be used on a rib eye steak, but in California we loves us a tri-tip roast.

Karl’s Spanish Tri-tip with Chimichurri Verde

Karl’s Spanish Tri-tip
with Chimichurri Verde

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Filed under Beef, Main Dishes, Sauces and Spices

Karl’s Mini Quiches

Wife Jan is hosting Ethnobreakfast again and I am getting tired of endless variations of deviled eggs. Recently, I have discovered how to make the perfect short crust. Mini quiches came to mind as something new and different to experiment with. She is expecting 20 people to physically show up—some Skype into the meeting—so that means making at least 40 quiches.

Karl’s Mini Quiches

Karl’s Mini Quiches

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Filed under Breakfast, Pork

Karl’s Indian Taco Bar

Mother’s Day is here and wife Jan has requested Indian tacosto be clear American Indian. Indian tacos are most simply served as pinto beans on fry bread. Variations on the basic taco depends on tribe, available ingredients, and imagination.

Karl’s Indian Taco Bar

Karl’s Indian Taco Bar

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Filed under Beans, Main Dishes, Uncategorized

Karl’s a Bierock and a NZ Pie Walk into a Bar

Sunday, I made New Zealand venison hand-pies, they were very popular. One of the recipes wife Jan really likes is Volga German bierock—savory beef, onions and cabbage in a raised dough bun. She asked me to make them using the shortcrust pastry I learned to use for the NZ pies.

Karl’s a Bierock and a NZ Pie Walk into a Bar

Karl’s a Bierock and a NZ Pie Walk into a Bar

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Filed under Beef, California Fusion, Main Dishes

Karl’s New Zealand Venison Hand-Pies without Garlic and Onions

Note: Daughter Miriam is having trouble with onions and garlic. To please all of my diners, I eventually made one with garlic and onions and a second smaller batch without the offending ingredients. I am posting the recipes for both as if I had made a full batch of each.

Almost twenty years ago we visited New Zealand—wife Jan had a series of guest lectures. Since we were already there we scheduled in time to rent a car and drive all over the country looking for LOTR sites. This was our introduction to NZ hand-pies—a quick an easy lunch when you are on the road.

Karl’s New Zealand Venison Hand-Pies without Garlic and Onions

Karl’s New Zealand Venison Hand-Pies without Garlic and Onions

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Karl’s New Zealand Venison Hand-Pies

Note: Daughter Miriam is having trouble with onions and garlic. To please all of my diners, I eventually made one with garlic and onions and a second smaller batch without the offending ingredients. I am posting the recipes for both as if I had made a full batch of each.

Almost twenty years ago we visited New Zealand—wife Jan had a series of guest lectures. Since we were already there we scheduled in time to rent a car and drive all over the country looking for LOTR sites. This was our introduction to NZ hand-pies—a quick an easy lunch when you are on the road.

Karl’s New Zealand Venison Hand Pies

Karl’s New Zealand Venison Hand Pies

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Filed under Main Dishes