This is a bit off theme of my Macanese Sunday dinner, but I just wanted some stuffed mushrooms this week. Use bay scallops for this recipe—which are significantly less expensive than sea scallops.
Karl’s Scallop Stuffed Teriyaki Mushrooms
Category Archives: Main Dishes
Karl’s Corned Beef
I have never been overly fond of corned beef and cabbage, but like most part Irish-Americans I have usually made it on St. Patrick’s Day. One reason for this dislike was that—like most Americans—I would go to Safeway and buy the plastic package of bright red meat. This sour meat would be tossed in the pot with potatoes, carrots and cabbage to be boiled to death.
Karl’s Corned Beef
Filed under Beef, California Fusion, Main Dishes
Karl’s Weekday Tomato & Red Pepper Shrimp Soup
As followers of my blog may know, I generally do not like recipes that consist of “add can A to can B.” However, some days even I do not want to start from scratch. When I can start with a good commercial soup base, I can add fresh ingredients to make a decent meal.
Karl’s Weekday Tomato &
Red Pepper Shrimp Soup
Filed under California Fusion, Main Dishes, Seafood, Shrimp, Soups
Karl’s Mac & Cheese with Bacon and Leek
Eilene is having some friends over. I decided to make their favorite Mac & Cheese. When she and her friends make this for themselves they, of course, use the “orange stuff in a box.” This is just starch, fat, and chemicals, not a meal.
Karl’s Mac & Cheese with Bacon & Leek
Filed under California Fusion, Casserole, Main Dishes, Pasta, Pork
Karl’s Goan Fish Curry
If no one has given me a challenge for a Sunday meal, I am left to find one for myself. I keep track of everyone who has “liked” one of my dishes and—when I have time—I run through their sites looking for inspiration and ideas. One such site is Linda Creation, which introduced me to Goan cuisine.
Karl’s Goan Fish Curry
Filed under Fish, Main Dishes, Seafood
Karl’s Paraguayan Bori-Bori de Pollo Soup (Chicken and Dumpling Soup)
I had decided to make a chicken soup for a weekday dinner. I have gotten bored with my usual chicken noodle soup, so I wanted to do something different. Looking at my overall list of Country Views, I noticed that no one has ever visited my blog from Paraguay. I though what kind of soup would they make?
Karl’s Paraguayan Bori-Bori de Pollo Soup
Chicken and Dumpling Soup
Filed under Chicken, Main Dishes, Poultry, Soups, Vegetarian
Karl’s Chili California con Carne Suprimo
Jan has asked me to make a chili for a potluck with her new half-brother. The last time I made chili, I made a pot with beans and it was pretty hood, but I knew I could do better. Instead of ground beef I would use beef chuck and some rib meat. Last time, I also used canned broth as my braising liquid, this time I would braise pieces of marinated beef—to tenderness—and then use the braising liquid to re-hydrate and cook the beans.
Karl’s Chili California con Carne Suprimo
Filed under Beans, Beef, California Fusion, Main Dishes, Stews
Karl’s Paprikás Csirke (Hungarian Chicken Paprikash)
Jan’s friends are coming for Stitches—a gathering of knitters— and I thought I would make chicken paprikash for one of their meals. Traditional Hungarian chicken paprikash (Paprikás Csirke) is chicken slowly simmered with pork lard, onions, green peppers and seasoned with paprika and sour cream.
Karl’s Paprikás Csirke
Hungarian Chicken Paprikash
Filed under Chicken, Main Dishes, Poultry, Sauces and Spices
Karl’s Spanish Style Oxtails
I have been craving oxtails recently. I do not make them very often, because of Jan’s dietary restrictions and because, for the same reason, they are not exactly a health food—they are very fatty. One way to reduce the fat is to make them the day before, skim off the congealed lard, and reheat them the next day.
Karl’s Spanish Style Oxtails
Filed under Beef, California Fusion, Main Dishes
Karl’s Ham and Beans for a Crowd
Jan, my wife, is an anthropologist at SJSU. When she can, she arranges for her students to do “real world” projects for their assignments. This semester, she will be and her students will be part of a team, organized by NUMU Los Gatos, interviewing relocated American Indians who live in the South Bay—having moved to the city from various reservations in the 1950s, ‘60s, and 70s—if they are not recorded now their stories will soon be lost to history.
Karl’s Ham and Beans for a Crowd
Filed under Beans, Main Dishes, Pork
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Miriam
Jabberwocky Stew 