Jan asked for chicken wings for Mother’s Day dinner. She is also very fond of Sichuan pepper. To go with the wings, I made Jan’s favorite coleslaw and Japanese potato salad and rice pudding for dessert.
Category Archives: Poultry
Several years ago, I posted a fancier version of pigs in blankets two ways—in one I had made homemade sausage. In America, “pigs in blankets” can refer to either a sausage baked into a bun—what the British would call a sausage roll or bun—or a breakfast sausage rolled up into a pancake. Today, I am switching chicken breakfast sausages for pork.
I like to mix things up to keep weekday meals interesting. Taking one culture’s ingredients and combining it with cooking techniques and presentation of another culture’s dishes. This time, I am combining Cajun ingredients with a Mexican taco.
Daughter Miriam is on a very restricted diet—no onions, garlic, or peppers (not even bell peppers). This has made creating my Sunday feasts a bit of a challenge. After a bit of negotiation, we settled on Chinese steamed chicken and pea sprouts for this week.
I love stuffed breads, whether you call them a samsa, a pasty, a samosa, or a bierock. While making them can be a lot of work—you are first making some kind of stew, letting it cool, making the dough, and then filling the dough with the stew, before baking them all together—the payoff is well worth the added labor. Packet breads are a convenient, grab-and-go meal for lunches and I usually get two, or even three, meals for the three people out of one recipe.
This week’s dinner is being a bit of a challenge. Daughter Miriam has been sick and she is off all onions, garlic, and heavily spiced foods. Other diners are off, or limiting, starches. Leafy greens have also been requested, but I am getting tired of “just another green salad.”
Readers of my blog may be beginning to feel that I am in a rut with so many bierock recipes, but these pocket breads are really good and open to a wide variety of fillings. Wife Jan did not like boring German bierocks—beef, onion, and cabbage in a raised bread wrapper. When she found Volga German bierocks she changed she mind—seasonings are good. She then asked that I make Uyghar bierocks—while she like there she would have preferred that I had used chicken rather than lamb. This morning she asked for chicken curry bierocks.
I decided that I wanted biscuits and gravy for breakfast, but I did not have my usual sage pork sausage—which wife, Jan, does not really prefer. I did have some Trader Joe’s chicken sausage in the freezer, so I decided to go with that. I did not used to make this kind of thing—except on special weekends—but I just had a hankering.
Sometimes, I am at a loss for what to make for dinner. I go on-line and search for “dinner ideas.” While I am usually sure—when I see a picture of a dish—about what I do not want to make for dinner, but I sometimes struggle to find what I want. I keep looking, and eventually, I will spot something that just seems right—and off I go.