I saw this meal as a Northwest Fusion, Northwest (US) cuisine with Asian influences. When I visit my sister, Karen, she usually makes a barbecued salmon. I thought it would go well with my wild rice and mushroom soup.
Karl’s Barbecued Salmon with Lemon and Dill
Filed under Barbeque, Fish, Main Dishes, Seafood
It’s my birthday and I get to make what I like. This means barbecued lamb. This year I decided I would go Moroccan.
Karl’s Moroccan Ras el Hanut Barbequed/Broiled Lamb
Filed under Barbeque, Broiling, Lamb, Main Dishes, Sauces and Spices
Adapted from a The Kitchen recipe
Everyone in my family loves lamb in any form—it is a Lueck thing. Jan unfortunately—or fortunately depending on your point of view—is a Lueck by marriage and she only likes barbecued lamb. Stewed, simmered, braised lamb is right off her menu. A classic lamb rogan josh is lamb braised for hours in a spicy sauce. My challenge was to adapt this recipe to her tastes.
Karl’s Broiled Lamb Rogan Josh
Filed under Barbeque, Broiling, Lamb, Main Dishes
I based this recipe on a Mario Batali recipe that Richard May posted. The original recipe called for a massive amount of fennel pollen, not an ingredient that you can pick up at any supermarket. I went with the alternative, toasted fennel seeds, and—perhaps being less fond of fennel—I used a lot less. I also thought that Mario’s recipe used way too much salt.
Karl’s Pollo al Mattone
(Chicken Under Brick)
Filed under Barbeque, Chicken, Main Dishes, Poultry
Jan decided that she wanted a traditional Labor Day barbecue with sausages and “plain” hamburgers. Sunday, just as I was forming the patties, she passed along the information that the kids wanted “doctored” hamburgers. It was time to get creative—this was a no recipe, what do I have on hand at the last minute idea.
Karl’s Barbecued Chili Burgers
(close up)
Filed under Barbeque, Beef, Main Dishes
Jan brought home a large squash from the university garden. I think I have identified it as a Ronde De Nice summer squash, a variety of zucchini. I decided to add it to my Labor Day barbecue.
Karl’s Chili Barbecued Squash
Filed under Barbeque, Side Dishes, Vegan, Vegetables, Vegetarian
Miriam and Chris went to Dishdash and had mansaf, lamb in aged yogurt. They asked me to replicate this dish for Sunday dinner. This is originally a Bedouin dish that is claimed by the Jordanians as a national dish. One site even claimed that mansaf is what Abraham served the angels.
Karl’s Deconstructed Bedouin Mansaf
(lamb in aged yogurt sauce)
Filed under Barbeque, Lamb, Main Dishes, Sauces and Spices
Jan and Chris both asked me to do another barbecued tri-tip. The last time I did a tri-tip I used a Californian-Mexican seasoning. This time I thought I would jump to another continent and do North African.
Karl’s Barbecued Moroccan Tri-tip
Filed under Barbeque, Beef, Main Dishes, Sauces and Spices
I am doing Morocco this week and Miriam said she had seen a recipe for Moroccan corn and stone fruit salad. She really liked my last corn salad and wanted something similar. I was not able to find the recipe she had read, so I did what seemed right to me.
Karl’s Moroccan Barbecued Corn and Peach Salad
Filed under Barbeque, Salads, Side Dishes, Vegan, Vegetarian
This dish has become a standard weekday meal at my house. Jan asks for it at least once or twice a month. This makes it a bit boring for me, so I am always tinkering with the recipe trying to make it even better.
Karl’s Barbecued Veracruz-style Fish Tacos
Filed under Barbeque, Fish, Main Dishes, Sauces and Spices, Seafood
karllueck
Miriam
Jabberwocky Stew 