One of the joys of a St. Patrick’s Day meal of corned beef and colcannon is having corned beef hash the next day. In New England, they add beets to make it “Red Flannel Hash.” Personally, I think this is gilding the lily and not something a Californian, like myself, would be inclined to do.
Karl’s Corn Beef Hash
with Miriam’s Balsamic Strawberries Spinach Salad
Filed under Beef, Breakfast, Main Dishes, Potatoes
I do not pretend that this is an authentic Irish recipe. It is more of a California Fusion revamp of the original. I doubt that chicken broth or garlic were readily available in a traditional humble Irish cottage. That being said, there is no reason not to make it as traditional as possible.
Karl’s Colcannon II
Filed under Side Dishes, Starches, Vegetables, Vegetarian
As I was scanning the recipes for Seville sour oranges I saw one for fried plantains. I thought that the plantains would do well with a sweet and sour sauce. I decided that it would make a good side for my taco dinner.
Karl’s Fried Plantains
with Saville Sour Orange Sauce
Filed under California Fusion, Sauces and Spices, Side Dishes, Starches
I had decided to make an African peanut and sweet potato soup to go with my Asian coleslaw and ham steak. When I told her how I had planned to spice the ham to meld these divergent dishes, her response was a very definite, “No!” She suggested that I make the soup, Hawaiian and make Hawaiian pork to go with it. A quick adjustment of the spicing and the addition of coconut milk met with her satisfaction.
Karl’s Hawaiian Sweet Potato Soup
Filed under Potatoes, Side Dishes, Soups, Starches, Vegan, Vegetarian
The rest of my meal is so fancy, plain rice seemed bland. A few weeks ago I made confetti rice with Chinese chives. That technique should work just as well with scallions (green onions).
Karl’s Scallion Rice
Filed under Rice, Side Dishes
I wanted a starch dish to go with my leek soup. I have always had a problem with making latkes. I never seem to be able to have them cooked through before they are starting to burn. One reason for this is because I try to use as little oil as possible when frying them. My solution is similar to making Venezuelan arepas, first fry and then bake.
Karl’s Potato Latkes
Filed under Potatoes, Side Dishes
I wanted some potatoes to go with my rosemary roasted chicken. When I was at the store I saw these tiny marble-sized potatoes. They were so cute I had to have them. They were also the same size as the pre-peeled Chinese garlic that I buy and it just seemed logical to mix them together.
Karl’s Rosemary Roasted Marble Potatoes and Whole Garlic
Filed under California Fusion, Potatoes, Side Dishes, Starches
Noodles are a symbol of longevity in Chinese tradition. A usual recipe for Chinese New Year would be to serve these in a Longevity Noodle Soup. Traditionally, you slurp these noodles whole without breaking them, so that you do not cut your longevity short. For my birthday/New Year’s feast I decided to go a different route.
Karl’s Cold Sichuan Noodles
original recipe
Filed under Side Dishes, Starches
No Chinese meal is complete without some rice. You can eat until you are bursting, but if you have not eaten at least one bite of rice, then all you have had is a “snack.” To leave rice out of a New Year’s meal would be very inauspicious.
Mimi’s Confetti Rice
Filed under Side Dishes, Starches
When Jan was visiting her friends, one of them made a salad out of the January issue of Bon appétit. She bought the magazine and asked for this salad for dinner. While the salad looked good, I wanted to make some changes. I do not like cooked squash, especially cold cooked squash.
Karl’s Black and Wild Rice Salad
Filed under Salads, Side Dishes, Starches, Vegan, Vegetarian MD
karllueck
Miriam
Jabberwocky Stew 