Category Archives: Sauces and Spices

Karl’s Spicy Chicken with Pan Fried Noodles without Garlic and Onions

My Spicy Chicken with Pan Fried Noodles is one of my daughters favorite dishes. Unfortunately, daughter Miriam is “off” onions and garlic at the moment. However, this is a dish that is dominated by onions and garlic—a whole large yellow onion, 8-10 cloves of garlic, and tablespoons of chili garlic sauce. Making it taste even close to the original is going to be quite the challenge.

Karl’s Spicy Chicken with Pan Fried Noodles without Garlic and Onions

Karl’s Spicy Chicken with Pan Fried Noodles
without Garlic and Onions

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Filed under Chicken, Main Dishes, Sauces and Spices

Karl’s Barbecued Big Plate Chicken (Da Pan Ji)

Jan asked for Central Asian barbecued chicken—at our house this means Uyghur. However—do to the scarcity of fuel—the Uyghurs would never barbecue chicken. A signature dish of the Xinjiang region is Big Plate Chicken (Da Pan Ji). I decided to adapt the flavors of this usually wok sautéed dish into a barbecue sauce for the grill.

Karl’s Barbecued Big Plate Chicken (Da Pan Ji)

Karl’s Barbecued Big Plate Chicken (Da Pan Ji)

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

Karl’s Oi Bokkeum

I am doing a barbecued bulgogi tri-tip for our Sunday meal. To go with the Korean main dish, I decided to make a potato salad with napa cabbage kimchi as my starchy dish. I decided I needed another vegetable dish and I found a recipe for oi bokkeum—stir fried cucumbers. I first had fried cucumbers in China, so I thought I would create my own Korean stir fry sauce.

Karl’s Oi Bokkeum

Karl’s Oi Bokkeum

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Filed under Sauces and Spices, Side Dishes, Vegan, Vegetarian

Karl’s International Six Chile Chili Powder for Burning Man

Wife Jan is headed for Burning Man again. Last year I sent some of my four chile chili powder. This year, I thought to make a unique blend for the event. Over time, I have collected several chile powders from around the world. Balancing the heat and flavors I ended up with a six chile blend.

Karl’s International Six Chile Chili Powder for Burning Man

Karl’s International Six Chile Chili Powder for Burning Man

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Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian

Karl’s Thai Chicken Satay with Peanut Sauce

Adapted from a RasaMalaysia recipe

Wife Jan asked for chicken satay for Sunday’s dinner. If you search for this dish on-line you will find it spelled both “satay” and “sate.” While these are basically the same dish, the difference lies in whether the recipe has more Thai or Indonesian influence in the seasoning. While the recipe I based this one on was more Malaysian, I pushed it toward Thailand in my choices of ingredients.

Karl’s Thai Chicken Satay with Peanut Sauce

Karl’s Thai Chicken Satay with Peanut Sauce

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Karl’s Lime Apple Sauce

Wife Jan is on the BRAT diet—bananas, rice, apples, and toast. We had a basket full of apples and she decided to turn it into apple sauce to make it easier to eat. The idea in her head was to make a sauce version of my lime apples. While this produced an excellent, tasty apple sauce, I could not help but make some “improvements” when I made another batch for her.

Karl’s Lime Apple Sauce

Karl’s Lime Apple Sauce

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Filed under Sauces and Spices, Vegan, Vegetarian

Jan’s Lime Apple Sauce

Wife Jan is on the BRAT diet—bananas, rice, apples, and toast. We had a basket full of apples and she decided to turn it into apple sauce to make it easier to eat. The idea in her head was to make a sauce version of my lime apples. It produced an excellent, tasty apple sauce.

Jan’s Lime Apple Sauce

Jan’s Lime Apple Sauce

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Filed under California Fusion, Sauces and Spices

Karl’s Thai Peanut Sauce

Adapted from a RasaMalaysia recipe

I wanted a Thai peanut sauce for my sate chicken wings, but I did not want a Vietnamese peanut sauce that you would use for Vietnamese summer rolls. Bee seems to have the closest to authentic Thai recipes that I would find (in English). She did not provide more than an ingredients list—which I still had to change—but this was not your usual peanut sauce.

Karl’s Thai Peanut Sauce

Karl’s Thai Peanut Sauce

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Karl’s Barbecued Chicken Provencal

One of the challenges of writing this blog is constantly looking for/creating new recipes. I have given myself a wide latitude—the whole world of cooking and baking. Still the question comes down to: What am I going to make for dinner? For this Sunday’s dinner, I decided to do a barbecued chicken with French flavors with ratatouille and potatoes au gratin as my sides.

Karl’s Barbecued Chicken Provencal

Karl’s Barbecued Chicken Provencal

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Karl’s Spanish Tri-tip with Chimichurri Verde

Daughter Miriam asked for Spanish flavored barbecue for her birthday feast. What came to my mind was a Pimentón de la Vera—Spanish smoked paprika—dry rub. In Spain this kind of seasoning would usually be used on a rib eye steak, but in California we loves us a tri-tip roast.

Karl’s Spanish Tri-tip with Chimichurri Verde

Karl’s Spanish Tri-tip
with Chimichurri Verde

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Filed under Beef, Main Dishes, Sauces and Spices