Onigiri are the Japanese equivalent of a PB&J sandwich, something to take for a school lunch or on a picnic. One of Eilene’s Japanese class friends taught her how to make these a couple of years ago. While they are commonly formed into triangles and may have savory or salty filling, they may also be formed into simple round balls.
Karl’s Onigiri (Rice Balls)
Filed under Rice, Sauces and Spices, Side Dishes, Vegan, Vegetarian
A barbecue is very traditional for a Labor Day weekend, this year I decided to do tri-tip. Tri-tip is a very popular beef roast to barbecue in California—popularized in Oakland and Santa Maria in the 1950’s. The problems with this cut—it’s thick fat cap and odd shape—leads much of the rest of the world to slice this roast into steaks. The Hispanic world—of which California is really still a part of—knows better. Done right it is flavorful, moist and juicy—of course done wrong it is carbonized, dry and chewy.
Karl’s California Fusion Barbecued Tri-tip
Filed under Beef, California Fusion, Holidays, Main Dishes, Sauces and Spices
With the kid’s on the Atkins Diet, I decided to make some sugar free dill pickles. A bit of this, a touch of that. A week in the fridge and voilà dill pickles.
Karl’s Garlic Dill Pickles
Filed under Pickles, Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian
My son-in-law is on the Atkins Diet, which means cooking with little or no starch and sugar—except for artificial things—of which I am rather suspicious. He had requested pork loin and I had been thinking “Italian,” until Miriam said she wanted bok choi, as well. Jumping half a world away, I decided on “Chinese.”
Karl’s Char Siu Flavored Barbecued Pork Loin (Atkins Friendly)
Filed under California Fusion, Chinese, Main Dishes, Pork, Sauces and Spices
With the kid’s on the Atkins diet I have to make more vegetable dishes and less dishes that use starch. To go with my char siu pork, I decided that steamed bok choy would be a good Chinese addition. This dish has minimal prep work and a quick sauce.
Karl’s Steamed Bok Choy with Mushroom Sauce
Filed under Chinese, Green Vegetables, Sauces and Spices, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
Last Sunday I made a barbequed Sichuan chicken. It was so successful that I decided to do something similar with a beef tri-tip. Beef will stand up to stronger flavors than chicken, so I added some onion, chili flakes and white pepper to the sauce.
Karl’s Barbecued Sichuan Tri-tip
Filed under Beef, Chinese, Main Dishes, Sauces and Spices
I have been cooking lately, but I have been too busy to post write up and post the recipes. This mushroom dish is from Sunday dinner two weeks ago. I did a barbecued chicken with a wet Sichuan sauce a few weeks ago and I thought the sauce would go well with grilled mushrooms.
Karl’s Barbecued Mushrooms
with Sichuan Pepper Sauce
Filed under Chinese, Sauces and Spices, Side Dishes, Vegan, Vegetarian
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
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
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Miriam
Jabberwocky Stew 