Jan’s Ethno Breakfast has come around again. For the last one I had made two dozen curried deviled eggs with chives. I did not want to make exactly the same thing again, so I thought I would make this batch Cajun. Cajun cuisine calls for “the holy trinity”—bell pepper, celery and onions.
Karl’s Cajun Deviled Eggs
for a Crowd
Filed under California Fusion, Side Dishes
I had decided to blend Cajun and Mexican cuisines to make chicken tacos. Tacos call for salsa. I decided to make a salsa out of the “holy trinity” of Louisiana cooking—bell peppers, celery, and onions.
Karl’s Cajun Salsa
Filed under California Fusion, Side Dishes, Vegan, Vegetarian
Daughter Miriam is on a very restricted diet—no onions, garlic, or peppers (not even bell peppers). This has made creating my Sunday feasts a bit of a challenge. After a bit of negotiation, we settled on Chinese steamed chicken and pea sprouts for this week.
Karl’s Steamed Pea Sprouts with Marinated Oyster Mushrooms
Filed under Side Dishes, Vegan, Vegetarian
I am making a dinner with a lot of restrictions this week—no onions, garlic, bell peppers, “hot” spices—because daughter Miriam has been ill. I finally settled on making chicken satay lettuce wraps and I wanted a side starch dish for the carb-eaters. I had decided to use some coconut milk in the main dish, but this left me with most of a can of coconut milk left over. What to do with it?
Karl’s Coconut Rice
Filed under Rice, Side Dishes, Vegan, Vegetarian
Making a meal with a lot of restrictions is a challenge. I had decided on my main dish and a starchy side, but just a bit of lettuce did not seem enough green vegetables for this meal. Normally, my vegetable side would include lots of onions and garlic, but today these ingredients are out of bounds. What was I to do?
Karl’s Sautéed Snow Peas with Red Radishes
Filed under Side Dishes, Vegan, Vegetarian
Last week, I made Uyghur bierocks for dinner. I made some Uyghur carrot salad to go with it. However, I got a bit heavy handed with the Indian chili powder. My salad was so spicy not even Eilene—who has a high tolerance for such things—could eat more than a few bites.
Karl’s Carrot and Apple Salad
Filed under California Fusion, Salads, Side Dishes, Vegetables
I am making Easter dinner and I decided to make latkes to go with my ham and salmon main dishes. I have more people attending this meal, so I have increased some of the ingredients from the last time I made these popular pancakes. I have also decided to add a touch of mustard seeds.
Karl’s Tarragon Potato Latkes
with Irish Whiskey Pear Sauce
Filed under California Fusion, Potatoes, Side Dishes
I wanted something a bit different to go with my latkes for Easter Dinner. Last time I used Drambuie in the sauce. I thought it made for a very tasty sauce, but it is not my nature to make the same thing the same way twice. This time I decided to use Irish whiskey.
Karl’s Irish Whiskey Pear Sauce
Filed under California Fusion, Sauces and Spices, Side Dishes, Vegetarian
Adapted from a King Arthur Flour recipe
It is Easter and I am making severs dishes. I have been making dinner rolls lately and my family really like them. My mother, Claudia, made rolls for most celebration dinner.
Karl’s Pull-Apart Egg Dinner Rolls
Filed under bread, Side Dishes
A bierock—German stuffed bread—is not now, nor has it ever been haute cuisine, it is essentially a workingman’s lunch. When you are working, traveling, or having some kind of festival event, you do not always have time to sit down for meal. Having a meal in a neat, sealed package that you can slip into a pocket or pouch is a solution that many cultures have discovered.
Karl’s Volga German Bierocks
Filed under Beef, bread, German, Main Dishes, Pork
karllueck
Miriam
Jabberwocky Stew 