Category Archives: Main Dishes

Karl’s Chicken Teriyaki (Claudia’s style)

When I was leaving home as a youth, this is one of the first recipes I copied out of my mother’s card file. When Dad returned from Japan in the early ‘50s, he brought back a love of all things Japanese and several Japanese recipes. My mother was making chicken teriyaki when it was still an exotic foreign food in California.

Karl’s Chicken Teriyaki (Claudia’s style)

Karl’s Chicken Teriyaki
(Claudia’s style)

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Filed under Chicken, Main Dishes, Sauces and Spices

Claudia’s Chicken Teriyaki

Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. This is one of the dishes that Dad brought back from Japan in the ‘50s.  When most American families were getting hamburgers and hotdogs, we were getting chicken teriyaki and rice once a week. When Jan and I were living in China I received great praise for my ability to eat with chopsticks. Because of dad’s love of things Japanese, I had been using chopsticks from the time I could hold them.

Karl’s Chicken Teriyaki (Claudia’s style)

Karl’s Chicken Teriyaki
(Claudia’s style)

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Filed under Chicken, Main Dishes, Sauces and Spices

Karl’s Lion’s Head Meatballs with Baby Bok Choi (Shanghai Meatballs)

While we lived in China—1988-1990—we would occasionally be invited to a family meal by our Chinese friends. One Chinese New Year, Mrs. Wong made us lion’s head meatballs—with her own family’s recipe. Lion’s head meatball is one of the good luck dishes of Chinese New Year’s. The big round meatball is meant to represents the lion guardian spirit that will protect you through the next year.

Karl’s Lion’s Head Meatballs with Baby Bok Choi (Shanghai Meatballs)

Karl’s Lion’s Head Meatballs with Baby Bok Choi
(Shanghai Meatballs)

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Filed under Main Dishes, Pork

Karl’s Biscuits and Andouille Sausage Gravy

My wife, Jan, is reading the Longmire mystery series. In the final book, Longmire has biscuits and Andouille sausage gravy. My wife came to me and said, “Make this.” Fortunately, I had some sausages left over from Fat Tuesday’s red beans and rice.

Karl’s Biscuits and Andouille Sausage Gravy

Karl’s Biscuits and Andouille Sausage Gravy

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Filed under bread, Breakfast, Main Dishes

Karl’s Red Beans and Rice

February 13th was Fat Tuesday and wife Jan asked for Louisiana food for dinner. As much as I try to avoid “add can A to can B” recipes, I will sometimes make do for a weekday meal. Of course, the brand of canned food matters.

Karl’s Red Beans and Rice

Karl’s Red Beans and Rice

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Filed under Beans, Main Dishes, Pork, Rice

Karl’s Cajun Shrimp Salad

February 13th was Fat Tuesday and wife Jan asked for Louisiana food for dinner. She sent me several URLs for “Louisiana salads.” Some had ingredients that were very un-Louisianan. Others were very starchy—since I had decided on red beans and rice as my main dish, I wanted something a bit lighter.

Karl’s Cajun Shrimp Salad

Karl’s Cajun Shrimp Salad

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Filed under Salads, Shrimp

Karl’s Moroccan Chicken Tajine II

Adapted from a The Guardian recipe

I have made a Moroccan chicken tajine before, but there is no set recipe for that title. This leaves open a wide variety of options in what to include in this dish. The last time I made this I heavily spiced the chicken, but in reading the discussion of The Guardian recipe, I learned that you may make it so that the chicken is the star attraction of this stew.

Karl’s Moroccan Chicken Tajine II

Karl’s Moroccan Chicken Tajine II

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Filed under Chicken, Main Dishes, Vegetables

Karl and Eilene’s Brie and Pancetta Mac and Cheese

Several month ago, Eilene asked me to make Mac and Cheese sometime when her friends came over. While I have made this dish several times for her friends, this time she wanted something different. She wanted me to use pancetta, brie, apples, and almonds—instead of the usual cheddar or Emmentaler cheese. She also did not want me to use macaroni, but some kind of spiral pasta. Since, I am always sneaking in more vegetables, I also added some leek to the mix.

Karl and Eilene_s Brie and Pancetta Mac and Cheese

Karl and Eilene_s Brie and Pancetta Mac and Cheese

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Filed under California Fusion, Main Dishes, Pasta, Pork

Karl’s Shrimp Miso Soup

Whenever I make a Japanese feast I usually include miso soup. The soup broth itself is quick and easy to make, by itself it is simply dashi—a Japanese soup base—with some miso added for flavoring. After that, you may add pretty much anything you have available. Today, I decided on bay scallops, tofu, enoki mushrooms, green onion, and I happened to have some daikon sprouts, because I had also made hamachi shots for this meal.

Karl’s Shrimp Miso Soup

Karl’s Shrimp Miso Soup

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Filed under Seafood, Side Dishes, Soups

Karl’s Hamachi-cado

I made a Japanese feast on Sunday and one of my dishes was hamachi shotsChef Jeffrey Stout’s signature recipe at The Sea by Alexander. Whenever, I make these taste treats I have a small piece of fish left over—in this case it was the dark fatty bits near the fishes center line. I usually eat this for lunch the next day.

Karl’s Hamachi-cado

Karl’s Hamachi-cado

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Filed under California Fusion, Fish, Salads, Seafood, Side Dishes