Category Archives: Stews

by | March 25, 2013 · 3:15 am

Karl’s Moroccan Oxtail Tajine

Adapted from a recipe by Mamatkamal El Mary K

This week is Chris’ Birthday. Myr is taking him out for steak on Saturday, so she wants something heavy on the vegetables. Jan really liked the Chicken Cassablanca I made last week, so she wants a North African tajine (tu-jeen). I have some French green lentils that I have wanted to try out (A Taste of History idea). Chris (who just landed from a trip to Germany) got in the last word, he wants oxtails. This I can work with.

Karl’s Moroccan Oxtail Tajine

Karl’s Moroccan Oxtail Tajine

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by | February 3, 2013 · 2:48 am

Karl’s Beef Chili

Day Three of the sick girls comfort food meals.  Today Jan wanted chili, as something she could actually taste.

Beef Chili

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by | January 20, 2013 · 6:48 am

Karl’s Greek Lamb Stew

I like to have lamb for my birthday, preferably Greek Barbequed Lamb.  Tuesday is my “Big 6-0,” so I really wanted something with lamb. There is a Winter Spare the Air Alert for San Jose, so BBQ was not possible.  I decided to do a lamb stew instead, Greek of course. I looked at many “Greek Lamb Stew” recipes on-line, and while many of them seemed good, I thought I could do better.

Karl’s Greek Lamb Stew

Karl’s Greek Lamb Stew

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by | December 10, 2012 · 4:24 am

Karl’s Ham and Beans

When Safeway had a half price sale on hams after Thanksgiving I could not resist buying one. This is a lot of meat for my three person household, so I sliced it into three ¾” thick ham steaks to freeze and I was left with a large ham bone and the grisly pieces at the end.  For me this meaty bit says “Ham and Beans.

Karl's Ham and Beans

Karl’s Ham and Beans

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by | October 10, 2012 · 3:48 am

Karl’s Yosenabe

Adapted from http://rasamalaysia.com which adapted it from “Japanese Hot Pots: Comforting One-Pot Meals”

Yosenabe is a type of nabemono or one-pot dish. At first glance the Yosenabe recipes on the Internet were very similar and the directions were few (i.e. chop everything up, throw it into the pot and cook until done).

Karl’s Yosenabe

Karl’s Yosenabe Dinner

The traditional nabe pot is a fairly deep, round bottomed pot with a wooden lid that fits inside the edges of the pot.  I am using a wide 2 inch deep flat bottom electric pot.  For the amount of soup I made, a 3 inch deep pot would have been better. I struggled to keep the soup from boiling over onto the table.

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by | August 18, 2012 · 10:42 am

Karl’s Crawdaddy Corn Chowder II

We love the crawdads at Crawdaddy on King Street in San Jose, but at $10 a pound (unshelled) it gets very expensive to make a meal of them. Crawdaddy has 4 levels of heat: mild, medium, hot, and fire. We once got their hot and the only thing we have ever had that was hotter was real Thai soup. Their mild is spicy enough for most palettes. To stretch this special treat I use 2 pounds of crawdads as a soup base (which produces about ½ pound of meat) and comes with about 2 cups of their boil sauce which has lots of garlic. To boost the meat content I also add some langoustine and shrimp. The soup with Olive Oil Garlic Bread and Tomato and Cucumber Salad is this meal:

Karl’s Crawdaddy Corn Chowder II

Olive Oil Garlic Bread
Tomato and Cucumber Salad
Karl’s Crawdaddy Corn Chowder II

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by | July 15, 2012 · 5:45 pm

Karl’s Aegean Kakavia (beautiful fish stew) with garlic toast

Karl’s Aegean Kakavia

Adapted from Jamie Does…

Original recipe calls for potatoes, but I replace it with garlic toast (recipe follows).

Original Note: What’s great about this recipe is that you can use whatever fish you like. Sea Bass, Wrasse, Pickerel, Pollock, Bream or Red Mullet all work well. You could even use lobster if you have it and feel like splashing out! Just talk to your fishmonger and get him to recommend a few of his freshest fish. Greek fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. That’s how I learnt to make this. Because their water is ready salted they don’t need any seasoning at all to achieve a perfectly delicious stew. Genius! Try to use a mixture of fish, so you get all sorts of different flavors and colors in this wonderful stew.

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