Jan’s friends are descending upon us this weekend for the annual quilt festival. They are always a challenge to cook for because Barbara does not eat raw tomatoes and Pat does not eat “any animal with a face.” This means the “cute animals,” cows, pigs and sheep—chicken and fish apparently do not count as having faces.
Karl’s Chicken Madeira with Dried Apples
Filed under California Fusion, Chicken, Main Dishes, Poultry, Stews
A few day ago I posted a berry hand pie recipe. One of my followers asked if I had done a savory pie with this dough. While I sent her links to my pocket breads with a raised doughs—bierock, taco, and baozi—I thought, “Why not?” I decided to do a California Fusion chicken curry in a biscuit dough hand pie.
Karl’s Chicken Curry Hand Pies
Filed under bread, California Fusion, Chicken, Main Dishes, Poultry
When I make teriyaki chicken I usually use the traditional Japanese (and my mother’s) simple recipe—soy sauce, mirin, saki, ginger, and sugar. Years ago—like 30—I had a friend who added wasabi and brown sugar to his teriyaki sauce. For this meal, I decided to go a bit less traditional and do a variation of my friends recipe.
Karl’s Barbecued Chicken Teriyaki Skewers
Filed under California Fusion, Chicken, Main Dishes, Poultry, 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 have done this dish before, but it shows just how differently a dish will turn out when you make just a few changes. The last time I made enough sauce to make the marinade and no more. After the bird was barbequed I sprinkled some fresh Sichuan pepper on the dry surface, producing a bird with crisp skin and strong pepper flavor. This time I made twice as much sauce and basted the bird so that the final dish had a thick, sticky glaze that melded the sauce flavors. Mostly the same ingredients, but very different dining experiences.
Karl’s Barbecued Sichuan Chicken II
Filed under California Fusion, Chicken, Chinese, Main Dishes, Poultry, Sauces and Spices
I have been seriously into stuffed breads lately. I made bierock last night and they were very popular. Jan asked for something with chicken for tonight.
Karl’s Chicken Curry Pasty
Filed under California Fusion, Chicken, Main Dishes, Poultry
While I am still not convinced that the flavor is as good with gas grilling—over charcoal—it is certainly more convenient. Wanting something a bit different for a weeknight dinner, I settled on chicken satay. Satay, in the end, is just marinated meat grilled on a stick. While originating in Indonesia, it spread over Southeast Asia with each culture adding its own distinctions. Usually it is accompanied by a dipping sauce, some kind of peanut sauce being one of the more common.
Karl’s Chicken Satay with Pineapple Peanut Sauce
Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices
When I join my wife for lunch by the university we sometimes go to Café Pomegranate. While this is primarily a Persian restaurant, sometimes they go a bit wild with their soup of the day. Last week it was lemon grass soup. It was so good that I decided that I would have to deconstruct it.
Karl’s Lemon Grass Chicken Soup II
Filed under Chicken, Main Dishes, Poultry, Soups, Vegetables
This dish started out as a butter chicken, but as I read about the confusion of this dish with Chicken tikka masala, the only conclusion I could come to was that neither one was a traditional Indian dish before about sixty years ago. Both dishes were adaptations of traditional Indian dishes to British tastes. One origin story for chicken tikka masala is a chef in Scotland, although this is disputed in Punjab.
Karl’s Chicken Curry
Filed under Chicken, Main Dishes, Poultry
Last year, I made a heavy chicken and “roasties” dinner that Jan had requested. For this weekday meal I wanted something similar, but much lighter. I am making a spinach and orzo salad, so I wanted just the chicken and the Greek flavors tonight.
Karl’s Greek Honey Lemon Chicken
Filed under Chicken, Main Dishes, Poultry
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Miriam
Jabberwocky Stew 