Category Archives: Broiling

Karl’s  Cal-South American Empanadas

I am barbecuing Argentinean beef and I wanted some kind of starchy side dish. Although it is from the other end of the South American continent, I suggested Venezuelan arapas—basically a thick corn pancake—but for some reason Jan said “No.” She was more amenable to empanadas—stuffed pocket bread.

Karl’s  Cal-South American Empanadas

Karl’s Cal-South American Empanadas

Continue reading

1 Comment

Filed under bread, Broiling, California Fusion, Side Dishes, Vegan, Vegetarian

Karl’s Salmon Lettuce Wraps with Raspberry Radish Slaw

Jan has been working 70-80 hour weeks lately—if only she would get paid for some of that overtime. It is hardly surprising that she has ended up working on our anniversary. Today is Jan and my 33rd anniversary. We are having the major celebration with cioppino tomorrow with the kids, but there is still tonight’s dinner to make special.

Karl’s Salmon Lettuce Wraps with Raspberry Radish Slaw

Karl’s Salmon Lettuce Wraps
with Raspberry Radish Slaw

Continue reading

2 Comments

Filed under Broiling, California Fusion, Fish, Main Dishes, Salads, Seafood

Karl’s Leftovers: Corn Beef Hash

When I make my Sunday meals, I usually make enough for one to three leftover meals. Sometimes this means just the same meal again. Other times I use whatever is left over as the basis for a new dish.

Karl’s Leftovers: Corn Beef Hash

Karl’s Leftovers: Corn Beef Hash

Continue reading

Leave a comment

Filed under Beef, Breakfast, Broiling, Main Dishes, Potatoes

Karl’s Mandarin Marmalade Glazed Salmon with Leeks

My son-in-law, Chris, requested fish for his Sunday birthday dinner. I have been making a lot of different kinds of marmalade recently and I have been looking for uses for them—besides just spreading them on toast. I have made salmon with lemon and dill, so I though adding a sweet glaze would be just the thing. To go with my salmon, I served Heart of Palm, Mandarin Orange, and Arugula Salad and Colcannon California.

Karl’s Mandarin Marmalade Glazed Salmon

Karl’s Mandarin Marmalade Glazed Salmon

Continue reading

3 Comments

Filed under Broiling, California Fusion, Fish, Main Dishes, Seafood

Karl’s Ponzu Salmon Teriyaki

Several days ago, a friend of Jan’s (Jennifer Anderson) gave her three yuzu to pass on to me. Yuzu’s flavor is describes as a cross between a grapefruit and a mandarin orange. It is the key ingredient in authentic Japanese ponzu sauce. Having turned this bounty into ponzu sauce it seemed clear to me that salmon teriyaki would be a good use for it. Steamed rice and pickled vegetables are the obvious go-together for a weekend Japanese meal.

Karl’s Ponzu Salmon Teriyaki

Karl’s Ponzu Salmon Teriyaki

Continue reading

Leave a comment

Filed under Broiling, Main Dishes, Sauces and Spices, Seafood

Karl’s Lemon Thyme Roasted Brussels Sprouts

I am doing a Hanukkah dinner and Miriam asked for Brussels sprouts as the vegetable. I was making a lamb meatloaf that would be using the oven and I wanted a way that I could shorten the time it would take to roast the sprouts. My solution was to half steam my vegetables, so that I could quickly roast them in the oven at the last minute after I took the meat out to rest.

Karl’s Lemon Thyme Roasted Brussels Sprouts

Karl’s Lemon Thyme Roasted Brussels Sprouts

Continue reading

1 Comment

Filed under Broiling, California Fusion, Holidays, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Honey Balsamic Glazed Salmon

I made some biscuits for a weekday dinner and I wanted something to go with them. Today, I felt like salmon. Trying to think of something new to do with it, I used some honey and Balsamic Vinegar de Modeno.

Karl’s Honey Balsamic Glazed Salmon

Karl’s Honey Balsamic Glazed Salmon

Continue reading

Leave a comment

Filed under Broiling, California Fusion, Fish, Main Dishes, Seafood

Karl’s New England Boiled Dinner (a.k.a. Corned Beef and Cabbage)

Chris requested New England Boiled Dinner for his birthday. According to Wikipedia: This is a “traditional New England meal, consisting of corned beef, or a smoked “picnic ham” shoulder, with cabbage and added vegetable items, often including potatorutabaga, parsnipcarrotwhite turnip and onion.” This is one of the original American “one pot meals.”

Karl’s New England Boiled Dinner (a.k.a. Corned Beef and Cabbage)

Karl’s New England Boiled Dinner
a.k.a. Corned Beef and Cabbage

Continue reading

1 Comment

Filed under Beef, Broiling, Main Dishes, Potatoes

Karl’s Moroccan Ras el Hanout Barbecued/Broiled Lamb

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

Karl’s Moroccan Ras el Hanut Barbequed/Broiled Lamb

Continue reading

1 Comment

Filed under Barbeque, Broiling, Lamb, Main Dishes, Sauces and Spices

Karl’s Broiled Lamb Rogan Josh

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

Karl’s Broiled Lamb Rogan Josh

Continue reading

2 Comments

Filed under Barbeque, Broiling, Lamb, Main Dishes