Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde. To go with my chili verde I made refried beans, Mexican rice, pickled red cabbage, and guacamole.
Karl’s Chili Verde
Filed under California Fusion, Main Dishes, Pork, Sauces and Spices
I love pocket breads. I have recently been experimenting with bierock, the Volga German pocket breads. I have settled on the right proportions of bread to filling and I have decided to start branching out. What other fillings could I put in my “pockets?” Today, the answer is Chinese pork.
Karl’s California Fusion Baozi (包子)
Filed under bread, California Fusion, Chinese, Main Dishes, Pork
My son-in-law is on the Atkins Diet, which means cooking with little or no starch and sugar—except for artificial things—of which I am rather suspicious. He had requested pork loin and I had been thinking “Italian,” until Miriam said she wanted bok choi, as well. Jumping half a world away, I decided on “Chinese.”
Karl’s Char Siu Flavored Barbecued Pork Loin (Atkins Friendly)
Filed under California Fusion, Chinese, Main Dishes, Pork, Sauces and Spices
I did a barbecued chicken with a wet Sichuan sauce a few weeks ago and I thought it would go well as a Marinade/basting sauce with Sunday’s tri-tip and mushrooms. Continue reading
Filed under Beef, Chicken, Chinese, Fish, Pork, Sauces and Spices, Vegan, Vegetables, Vegetarian
I thought the kids were not coming over this weekend, they have been on and off on a low carb diet. Myr just got back from Italy and they had a friend’s wedding on Saturday, so I thought they were not coming over. Jan had challenged me to do a gourmet “pigs in a blanket.” The kids have changes their minds and are coming over, but they will eat high carb.
Karl’s Pigs in a Blanket
Filed under bread, California Fusion, Main Dishes, Pork
This was a rather spontaneous meal. I was wondering what to do with several things that were cluttering up my refrigerator: one quarter pound homemade pork sausage, one quarter pound of ground pork, a Russet potato—that I had peeled for another meal and ended up not using—half a red bell pepper (ditto), one small yellow onion. I could just chop it all up, throw it in a skillet, fry it up, and call it “hash,” but that would not be me. I am not the first person to face this dilemma, World Cuisine is full of solutions. Hash in a pocket bread is called an empanada.
Karl’s Pork Sausage Empanadas
Filed under bread, California Fusion, Main Dishes, Pork
The kids are on one of their low-starch diets—South Beach this time—so I have to adapt my Sunday meals to this. Personally, I believe that the secret losing weight is in not eliminating any particular “evil” food group, but in eating healthy and eating less—a bit of exercise wouldn’t hurt (the pot calling the kettle). There is no healthy way to eat massive amounts of food and still lose weight—still I try to accommodate.
Karl’s Italian Sausage Lasagna with Vegetable “Noodles”
Filed under California Fusion, italian, Main Dishes, Pork
Louise’s adobo was her own variation of the more traditional adobo made by Louise’s aunt. The Philippines is a large country of many islands and ethnic groups, so what is true for one group may not be true for other groups and islands—this is the way Louise’s family makes adobo. Adobo can be made either wet—simmered submerged in the sauce for hours—or dry—slowly braised, while adding a bit of the sauce at a time. Continue reading
Filed under Main Dishes, Pork, Stews
A few days ago. I made what I thought was Filipino pork adobo—based on a recipe I had tweaked from the internet—and served it to Eilene’s friend from the Philippines. The response I got was disappointing—“…good, but it is not Filipino pork adobo.” Continue reading
Filed under Main Dishes, Pork, Stews
Base on Ultra Rich Caramelized Filipino Pork Adobo
I was originally going to call this a Filipino adobo, but I served it to Eilene’s friend from the Philippines. While it was “…good, it is not Filipino pork adobo.” It was too sweet and who puts vegetables in a meat dish like adobo?
Karl’s California Fusion Pork Adobo
Filed under California Fusion, Main Dishes, Pork
karllueck
Miriam
Jabberwocky Stew 