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: Sauces and Spices
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 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.”
When I proposed my usual Greek lamb for this Easter’s dinner, I was faced with a bit of a revolt. We finally settled on both ham and salmon as the main dishes. For the salmon I eventually decided to use two spice rubs. To go with my salmon I also made a ham steak, arugula salad, latkes with pear sauce, and dinner rolls.
Years ago, I created an orange infused sugar that was so good that it became a staple on my counter top—a jar of this sugar now sits on my counter ready to add as needed to any recipe that would benefit from a sweet citrusy boost. My wife, Jan, asked me why I had never tried this with ginger.
When I was leaving home as a youth, this is one of the first recipes I copied out of my mother’s card file. When Dad returned from Japan in the early ‘50s, he brought back a love of all things Japanese and several Japanese recipes. My mother was making chicken teriyaki when it was still an exotic foreign food in California.
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. This is one of the dishes that Dad brought back from Japan in the ‘50s. When most American families were getting hamburgers and hotdogs, we were getting chicken teriyaki and rice once a week. When Jan and I were living in China I received great praise for my ability to eat with chopsticks. Because of dad’s love of things Japanese, I had been using chopsticks from the time I could hold them.
Sauce adapted from a The Spruce recipe
Wife Jan is in the habit of seeing and buying sauce packets in the store and coming to me and saying, , “Make this dish!” Once I have made it from a commercial sauce—if the dish is any good—I will try to learn to make the sauce for myself. Pad Thai is one of those dishes.