I decided to barbecue some tri-tip for Memorial Day. I have done this roast many different ways—California Fusion, Sichuan, Salt and Pepper with Green Pepper Sauce, Moroccan, Santa Maria style, Teriyaki, Cajun, and just plain Barbequed. What could I do that was new and different? I looked at some recipes marinating beef in red wine, but they seemed mundane.
Karl’s Barbecued Mulled Port Tri-tip
Filed under Barbeque, Beef, California Fusion, Holidays, Main Dishes, Sauces and Spices
Filed under Barbeque, Side Dishes, Treats, Vegan, Vegetarian
I decided to experiment with pickled green pepper (Piper nigrum ). This is a new spice for my family, so I plan to go cautiously. When I did my surf and turf for Miriam’s birthday I discovered just how good a tri-tip could be with simply salt and pepper.
Karl’s Salt and Pepper Tri-tip
with Green Pepper Sauce
Filed under Barbeque, Beef, California Fusion, Holidays, Main Dishes, Sauces and Spices
I made a tajine for my Father’s Day dinner to go with my Moroccan lamb. I had a zucchini on my counter that I wanted to use before it spoiled, but I thought that a soft squash like this would not stand up to the long cooking time of a tajine. I decided it would be much better barbecued separately. Since I had already blended Ras el Hanout for the lamb it seemed an obvious spicing.
Karl’s Zucchini Ras el Hanout
Filed under Barbeque, Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian
A bag of molé has been living in my freezer for months. I wanted to do some barbecued chicken for this Sunday’s dinner, but I did not want it to be the same old, same old. I thought using the molé as a barbecue sauce was just the ticket.
Karl’s Molé Basted Barbecued Chicken
Filed under Barbeque, California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices
Miriam requested Surf and Turf for her birthday dinner this week end. I suggested several possible international spicings, but she wanted it to be a simple salt and pepper tri-tip. If you are going to eat beef, sometimes you just want to taste the beef.
Karl’s Salt and Pepper Tri-tip
Filed under Barbeque, Beef, California Fusion, Main Dishes, Seafood
Adapted from a America’s Test Kitchen recipe
Miriam requested grilled vegetables for her birthday dinner and gave me a list of vegetables she wanted. I could have just thrown them on the grill, but ATK recently did a show on Tunisian Mechouia. Looking at other recipes on-line, this dish can vary from a vegetables puree to the chunky salad produced by chef Julia Collin Davison at ATK.
Karl’s Tunisian Mechouia
Grilled Vegetable Salad
Filed under Barbeque, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
I decided to make barbecued chicken with a Sichuan glaze this Sunday. This is something a Chinese cook from “the Mainland” would never do. This, however, is a California Fusion recipe, taking something from one cuisine and mashing it together with the techniques of another. I am also serving dàn dàn miàn and pickled cabbage.
Karl’s Barbecued Sichuan Chicken
Filed under Barbeque, California Fusion, Chicken, Main Dishes, Poultry
When Safeway has a half price sale on hams (after a holiday) I buy a half a ham and cut it into ¾ inch ham steaks to freeze for later. While ham steak is good just on its own, it is nice to dress it up a bit. For this Sunday’s dinner, I thought I would try to barbecue the steak and put a lemon glaze on it.
Karl’s Barbecued Ham Steak with Lemon Thyme Glaze
Filed under Barbeque, Main Dishes, Pork
Easter is upon us and, in this household, this means lamb. Since I like to mix up my cultures while cooking, son-in-law Chris suggested a Greek korma lamb. This would be lamb braised in yogurt but with Greek, rather than Indian, flavors. While most of my diners would be fine with this, the wife, Jan, only likes lamb barbecued. To meet both their desires I decided to barbecue the lamb and top it with a hot yogurt sauce on the side, something like a hot tzatziki.
Karl’s Barbecued Greek Lamb Korma
Filed under Barbeque, California Fusion, Lamb, Main Dishes, Sauces and Spices
karllueck
Miriam
Jabberwocky Stew 