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.
Karl’s Ginger Infused Sugar
Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian
I have made this dish before, but son-in-law Chris asked for this hot and sour dish as his birthday meal. Last time, I made this fairly close to the traditional recipe. This time, I decided to add more meat and use some tricks I have picked up to boost the flavor.
Karl’s Dàn Dàn Miàn II
Sichuan Peddler’s Noodles
Filed under Main Dishes, Pork, Sauces and Spices
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.
Karl’s Chicken Teriyaki
(Claudia’s style)
Filed under Chicken, Main Dishes, Sauces and Spices
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.
Karl’s Chicken Teriyaki
(Claudia’s style)
Filed under Chicken, Main Dishes, Sauces and Spices
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.
Karl’s Pad Thai
Filed under Main Dishes, Sauces and Spices, Seafood, Shrimp
I frequently make some food for Jan’s Ethno Breakfast. For the last one I had made a dozen curried deviled eggs, that apparently disappeared in the first few minutes of the event. They went over so well that when one of Jan’s Chinese students came to dinner, I did a variation of those deviled eggs. Jan told me that she was expecting 30 ethnographers to show up to this month’s event. She asked me to make 24 dozen—48 half eggs—because they were so popular last time.
Karl’s Curried Deviled Eggs with Chives for a Crowd
Filed under California Fusion, Salads, Sauces and Spices, Side Dishes
One of my early recipe posts was for orange infused sugar. I was making candied orange peel and I was left with about two cups of orange infused sugar. I found that this orange sugar was very good for giving recipes a sweet citrus flavor. A jar of this sugar now sits on my counter—next to the salt and pepper—ready to add as needed.
Karl’s Orange Infused Sugar, Updated
Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian
Wandering through Trader Joe’s, wondering what I was going to make for dinner—this is actually not an uncommon occurrence. I saw a package of pre-cooked pork carnitas. I could do a quick pork taco with that, but I make tacos almost every week. Walking down another aisle, I saw Trader Joe’s enchilada sauce, and it clicked—pork enchiladas!
Karl’s Trader Joe’s Pulled Pork Enchiladas
Filed under Main Dishes, Pork, Sauces and Spices
I woke up wanting waffles this morning. Plain waffles are a bit bland, they need something to top them. I had a large Asian pear in my fruit bowl and thought, “Why not.” A compote is simply fruit cooked in a sugar syrup—apple sauce is just one type of fruit compote.
Karl’s Asian Pear Compote
Filed under Breakfast, California Fusion, Sauces and Spices, Vegan, Vegetarian
I am making Greek lamb for my 65th birthday. I decided on stuffed artichoke caps—as the hot vegetable—and a Greek salad as side dishes. The kids are still on their keto/Atkins diet, so I had rolls for the starch eaters. For dessert, Jan made another variation of my mother’s chocolate mousse.
Karl’s Birthday Greek Barbecued Lamb
Filed under Lamb, Main Dishes, Sauces and Spices
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Miriam
Jabberwocky Stew 