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
Filed under Broiling, California Fusion, Fish, Main Dishes, Salads, Seafood
Every year, my sister Karen renews my subscription to Cooks Illustrated at Christmas time. Over the years, I have tried and usually adapted many of their recipes—I am frequently at odds with some of their philosophies of cooking. In the October 2006 issue, they presented a recipe Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake.
Karl’s Spicy Chicken
with Pan Fried Noodles
Filed under Chicken, Main Dishes, Poultry, Stir-fry, Vegan, Vegetarian
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
Filed under Beef, Breakfast, Broiling, Main Dishes, Potatoes
Jan is going to another pot luck organized by NUMU Los Gatos. She and her students have been interviewing relocated American Indians who live in the South Bay—having moved to the city from various reservations in the 1950s, ‘60s, and 70s. Last time, I made a big pot of ham and beans. To switch things up, I decided to do larger than usual Mac & Cheese this time.
Karl’s Mac & Two Cheeses
with Bacon & Leeks for a Crowd
Filed under California Fusion, Casserole, Main Dishes, Pork, Vegetables
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
Filed under Broiling, California Fusion, Fish, Main Dishes, Seafood
It is asparagus season, so every time I go to the store there are bundles of this vegetable that Jan and Eilene love. Miriam and I cannot eat asparagus, so I usually leave them where they lay. For this Macanese inspired Sunday dinner, I decided that I would make some for them, but I will also make a separate vegetable dish for Myr and myself.
Karl’s Sesame Asparagus Stir Fry
Filed under Green Vegetables, Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian
Eilene is having some friends over. I decided to make their favorite Mac & Cheese. When she and her friends make this for themselves they, of course, use the “orange stuff in a box.” This is just starch, fat, and chemicals, not a meal.
Karl’s Mac & Cheese with Bacon & Leek
Filed under California Fusion, Casserole, Main Dishes, Pasta, Pork
Having just made my Christmas jams—orange and lemon—I decided to use them in making dinner. I used the lemon marmalade for the chicken. For the broccolini, I chose the orange marmalade. This is really a quick and easy side dish.
Karl’s Broccolini with Orange Sauce
Filed under Green Vegetables, Sauces and Spices, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
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
Filed under Broiling, Main Dishes, Sauces and Spices, Seafood
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
Filed under Broiling, California Fusion, Holidays, Side Dishes, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 