I had run out of my usual four chile chili powder, so I threw together a new blend for my chicken soup. Continue reading
Category Archives: Sauces and Spices
Karl’s Djaj Bil-Bahar Il-Asfar (Iraqi Yellow Spice-Rubbed Chicken)
Adapted from a Saveur recipe
I am constantly looking for new ideas for recipes. I explore the internet with search strings like “ethnic barbecued chicken” just to see what comes up. This week it was Djaj Bil-Bahar Il-Asfar.
Karl’s Djaj Bil-Bahar Il-Asfar (Iraqi Yellow Spice-Rubbed Chicken)
Filed under Chicken, Main Dishes, Sauces and Spices
Karl’s Chicken in Plum Sauce
I was wondering around Lion Market yesterday, thinking about what I would make for dinner—this is actually my normal state of being. I was looking at the Lee Kum Kee sauces for ones I had not tried yet. I settled on plum sauce.
Karl’s Chicken in Plum Sauce
Filed under Chicken, Main Dishes, Poultry, Sauces and Spices, Stir-fry
Karl’s Caper Sauce
I made salmon patties for dinner, but they can come out a bit dry. They cry out for a sauce. Daughter Eilene has introduced me to the joys of Japanese mayonnaise. A bit of this and a bit of that and I had a tartar-like sauce to go with my fish.
Karl’s Caper Sauce
Filed under California Fusion, Sauces and Spices, Vegetarian
Karl’s Blackberry Salsa
Adapted from a recipe in The Organic Kitchen Garden calendar (June)
While Jan and Eilene were in Hopi, I made a large pile of tamales for later meals. I served them for Father’s Day dinner and I decided to make two sauces to pour over the somewhat dry tamales. At Miriam’s request I made a mole. While I was deciding on the second sauce, Jan noticed a recipe on the kitchen calendar. As usual, I could not follow the recipe, but had to make “improvements.”
Karl’s Blackberry Salsa
Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian
Karl’s Simplified Mole Poblano
Several years ago, I tried to make an authentic mole. This is a Mexican sauce—like many others—with no set list of ingredients. Basic ingredients include chilies, fruit, some kind of seeds or nuts, one or more herbs and/or spices, and frequently chocolate. Just about every family, in Mexico and beyond, has their own variation—some with as many as 30 ingredients.
Karl’s Simplified Mole Poblano
Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian
Karl’s Moroccan Chicken Wings
It is Memorial Day and barbecue is the traditional way of celebrating. Son-in-law, Chris, is avoiding sugary foods, so many a barbecue sauce was out. I decided that a spice rub would be the way to go.
Karl’s Moroccan Chicken Wings
Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices
Karl’s Argentinean Chimichurri
Chimichurri is the South American sauce that is the go-together with grilled meat. Fresh herbs are minced with onions and garlic to make a piquant green sauce. Unlike similar sauces further north in South America, the Argentinean version does not usually use chilies. Looking at some recipes to get an idea of the range of ingredients, I came up with my own version.
Karl’s Argentinean Chimichurri
Filed under Sauces and Spices, Vegan, Vegetarian
Karl’s Salmon Toasts Points with Dill Sauce
This week, I am doing Sunday brunch for Mother’s Day and Miriam’s birthday. Miriam and mom agreed that something with salmon would be good. I decided on salmon toast points with dill sauce.
Karl’s Salmon Toasts Points with Dill Sauce
Filed under Breakfast, California Fusion, Fish, Main Dishes, Sauces and Spices, Seafood
Karl’s Fruit Salad with Honey Lime Mint Sauce
This Sunday is Mother’s Day and the following day is Miriam’s birthday. Jan requested something with avocado and Miriam wanted a fruit salad. Most weekends we have Sunday dinner, but Chris wanted to take his wife out for her birthday, so we are having brunch this weekend.
Karl’s Fruit Salad with Honey Lime Mint Sauce
Filed under Breakfast, California Fusion, Sauces and Spices, Vegetarian
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Miriam
Jabberwocky Stew 