I was making Hawaiian hamburgers and I did not think that a little green onion was enough vegetables for the meal. Pickled cucumbers seemed like a good side dish for these Asian-ish burgers. I had half an English cucumber and two hours before dinner—just enough time.
Karl’s Quick Pickled Cucumbers
Sister Grace stopped by this Sunday. Of the several options I gave her for dinner was spicy chicken and pan fried noodles. While this dish is a lot of work, it is one of my family’s favorite meals.
Karl’s Chinese Smashed Cucumber Pickles
Followers of my blog may have noticed that I have not posted many recipes in the last month. It is not that I have stopped cooking—in fact, my desktop is covered with pictures of the dishes that I have made. However, as well as the business of cooking for the holidays, I have been suffering from a bit of writer’s block about what to say about the dishes. Many of my recent were simply slight variations of past posts. Other dishes were seat-of-the-pants recipes—what can you write about when you are grabbing ingredients as the spirit takes you?
Karl’s Mixed Roasties II
I had marinated the vegetables for the potato salad that I made to go with my Japanese curry wings. This left a half cup of slightly used pickle marinade that I did not want to waste. I decided to slice some cucumber and lightly marinate it for a second side dish.
Karl’s Japanese Lightly Marinated Cucumbers
I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.
Karl’s Miso Sugar Snap Peas
I am making Sichuan pepper tri-tip and I wanted a vegetable dish to go with it. It has been a while since I made dry fried green beans. I did not look at the recipe I posted four years ago, I just did what felt right.
Karl’s Sichuan Dry Fried Green Beans II
I am making a Sichuan flavored tri-tip for Sunday’s dinner. All that meat needs some vegetables to go with it. I saw some tiny baby Shanghai bok choi in the market and I thought that they would just fit the bill.
Karl’s Seared Baby Bok Choi with Oyster Sauce
Wife Jan is very fond of carrot salad. I am making barbecued chicken and Jan has requested a carrot salad to go with it. While the seasoning of the bird is “mostly” French cuisine, I decided to use a more Japanese dressing on the carrot salad. That’s called California Fusion.
Karl’s Pecan Carrot Salad
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
February 13th was Fat Tuesday and wife Jan asked for Louisiana food for dinner. I had decided on red beans and rice as my main dish. Since that dish is mainly meat and starch, I thought that I wanted a vegetable side dish.
Karl’s Louisiana Green Beans