Category Archives: Sauces and Spices

Karl’s Biscuits and Sage Sausage Gravy

Jan’s “old” brother—long story involving 23&Me—and his wife are stopping by for breakfast.  He has few teeth left and they have very standard “American” tastes—so nothing too chewy or exotically spiced. I decided that biscuits and gravy would be to their liking.

Karl’s Biscuits and Sage Sausage Gravy

Karl’s Biscuits and Sage Sausage Gravy

Continue reading

Leave a comment

Filed under Breakfast, California Fusion, Pork, Sauces and Spices

Karl’s Japanese Bar Style Santa Maria Tri-tip and Green Onion Skewers

Last week, Jan and I went over the hill to Santa Cruz to visit her “new” brother. While we were there, we stopped by a large book store that was going out of business. The cookbook section was fairly picked over, but as I was perusing the fiction section I found a book Izakaya: Japanese Bar food—someone had obviously picked it up and then changed their mind, leaving it “where ever.” Their loss, my gain. This Sunday, I decided to make a Japanese bar style dinner.

Karl’s Japanese Bar Style Santa Maria Tri-tip and Green Onion Skewers

Karl’s Japanese Bar Style Santa Maria Tri-tip and Green Onion Skewers

Continue reading

1 Comment

Filed under Beef, California Fusion, Main Dishes, Sauces and Spices

Karl’s Baharat Chicken with Honey Lemon Glaze

I decided to do a Middle Eastern chicken to go with my tabbouleh. Bahārāt (which is Arabic for spices) is a common spice blend in many Middle Eastern countries, but every country makes it a different way. The recipe I decided to use made way too much for four little chicken thighs, so I reduced the amounts to my needs.

Karl’s Baharat Chicken with Honey Lemon Glaze

Karl’s Baharat Chicken with Honey Lemon Glaze

Continue reading

Leave a comment

Filed under Chicken, Main Dishes, Sauces and Spices

Karl’s Creole Jambalaya

In the 1970’s I was working for a diving company based in Belle Chasse, LA. I can’t think about N’Orl’ns (one word) without thinking about the food. For two years I lived off of Muffulettas, Shrimp Etouffee, boiled crawfish, and Jambalaya.  Louisiana food generally falls into two main cuisines Creole and Cajun, which roughly corresponds to city and country.  I have posted a Cajun jambalaya, but today I decided to go Creole.

Karl’s Creole Jambalaya

Karl’s Creole Jambalaya

Continue reading

Leave a comment

Filed under Fish, Main Dishes, Pork, Poultry, Sauces and Spices, Seafood, Shrimp

Karl’s Twice Cooked Pork II

I love twice cooked pork, but to make it requires that you have some slow-cooked, Asian-flavored pork to start with—highly spiced Mexican pork will not do.  Many American Chinese restaurants start by boiling pork belly, then slicing it, and frying it to make a very fatty dish. In China, what I was served was usually made with lean pork. Traditional, twice cooked pork is basically a Chinese leftover dish—or as my Chinese students called it “peasant food.”

Karl’s Twice Cooked Pork II

Karl’s Twice Cooked Pork II

Continue reading

Leave a comment

Filed under Main Dishes, Pork, Sauces and Spices

Karl’s Teriyaki Hamburger

My wife and I have been watching the Netflix series Samurai Gourmet—a magical reality ode to the joys of food. When I asked what I should make for dinner Jan said, “Teriyaki Hamburger!” Looking to the series, I made something like what was served to our hero—a retired “salaryman” who is following his ronin spirit guide on a journey of discovery. I made a salad to go with this.

Karl’s Teriyaki Hamburger

Karl’s Teriyaki Hamburger

Continue reading

2 Comments

Filed under Beef, Main Dishes, Sauces and Spices

Karl’s Slow Cooked Asian Pork Shoulder

I decided to get creative with this week’s Sunday dinner. A bit of this and a bit of that to create a new sauce to roast my pork shoulder. It is not strictly a Chinese dish, but more of an Asian influenced roast pork.

Karl’s Slow Cooked Asian Pork Shoulder

Karl’s Slow Cooked Asian Pork Shoulder

Continue reading

3 Comments

Filed under Main Dishes, Pork, Sauces and Spices

Karl’s Southwestern Indian Chicken

When someone refers to Southwestern cooking, most people would immediately assume some version of Mexican cooking—New Mexican, Cal-Mex, Tex-Mex. Mexican dishes  with an American influence—or vise versa. However, there were people and cooking going on in the Southwest long before the Spanish got there to influence the cuisine.

Karl’s Southwestern Indian Chicken

Karl’s Southwestern Indian Chicken

Continue reading

1 Comment

Filed under Chicken, Main Dishes, Sauces and Spices

Karl’s Chicken Taco Soup

Jan had asked for chicken tacos for dinner, but I had a temporary crown put in today. I needed soft food with a small amount of chewing. I decided to turn the tacos into a soup.

Karl’s Chicken Taco Soup

Karl’s Chicken Taco Soup

Continue reading

Leave a comment

Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices, Soups, Uncategorized

Karl’s Chile Chicken Spice Blend

I had run out of my usual four chile chili powder, so I threw together a new blend for my chicken soup. Continue reading

1 Comment

Filed under Sauces and Spices, Vegan, Vegetarian