When I proposed my usual Greek lamb for this Easter’s dinner, I was faced with a bit of a revolt. We finally settled on both ham and salmon as the main dishes. For everyday meals, I usually broil my ham steaks, but—since I was already planning to plank grill the salmon—grilling it this time was an easy decision.
Karl’s Easter Grilled Ham Steak
with Cranberry Orange Marmalade
Filed under California Fusion, Holidays, Main Dishes, Pork
I have made this dish before, but son-in-law Chris asked for this hot and sour dish as his birthday meal. Last time, I made this fairly close to the traditional recipe. This time, I decided to add more meat and use some tricks I have picked up to boost the flavor.
Karl’s Dàn Dàn Miàn II
Sichuan Peddler’s Noodles
Filed under Main Dishes, Pork, Sauces and Spices
My sister, Karen, came through town last week and for one of the meals I made chili. As I had not planned to make a third meal for her it was a bit of a spur of the moment thing. While everyone else went for a hike, I whipped up a quick chili.
Karl’s Quick Beef and Pork Chili
Filed under Beef, California Fusion, Main Dishes, Pork, Stews
A bierock—German stuffed bread—is not now, nor has it ever been haute cuisine, it is essentially a workingman’s lunch. When you are working, traveling, or having some kind of festival event, you do not always have time to sit down for meal. Having a meal in a neat, sealed package that you can slip into a pocket or pouch is a solution that many cultures have discovered.
Karl’s Volga German Bierocks
Filed under Beef, bread, German, Main Dishes, Pork
When Safeway has a half price sale on hams (after a holiday) I buy a half a ham and cut it into ¾ inch ham steaks to freeze for later. A ham steak is pretty much just a slab of meat. The trick is what glaze do you put on it to dress it up.
Karl’s Ham Steak
With Cranberry Orange Marmalade
Filed under Broiling, Main Dishes, Pork
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)
Filed under Main Dishes, Pork
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
Filed under Beans, Main Dishes, Pork, Rice
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
Filed under California Fusion, Main Dishes, Pasta, Pork
Wandering through Trader Joe’s, wondering what I was going to make for dinner—this is actually not an uncommon occurrence. I saw a package of pre-cooked pork carnitas. I could do a quick pork taco with that, but I make tacos almost every week. Walking down another aisle, I saw Trader Joe’s enchilada sauce, and it clicked—pork enchiladas!
Karl’s Trader Joe’s Pulled Pork Enchiladas
Filed under Main Dishes, Pork, Sauces and Spices
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
Filed under Holidays, Pork, Rice, Side Dishes, Vegetables
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Miriam