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
I am making chicken cacciatore and rustic bread for Sunday dinner. I wanted a hot veg to go with these dishes. It has been a while since I made steamed artichokes.
Karl’s Steamed Artichokes with Tarragon Caper Butter Sauce
Filed under California Fusion, Steaming, Vegetables, Vegetarian
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
Jan and Eilene just got back from Hopi. Traveling in Arizona, other than chilies, most places they ate did not use any spices, beyond salt and culinary ash—the additive that turns blue corn meal dishes blue. Now that they are home, they want spicy dishes for dinner.
Karl’s Sichuan Roasted Chicken with Honey Lemon Glaze
and Stir-fried Vegetables
Filed under California Fusion, Chicken, Main Dishes, Poultry, Stir-fry, Vegetables
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 have a problem with casseroles—as a result of having too many as a child. However, Jan really likes them and she has been asking me to make some recently. Jan is hosting this year’s Ladies Christmas Get-together and some of her friends are vegetarian and noodle lovers. I thought that a mushroom and noodle dish would fit the bill.
Karl’s Mushroom Parmesan Casserole
Filed under California Fusion, Casserole, Pasta, Side Dishes, Vegetarian
Jan and I were reminiscing about chili dogs the other day. Jan used to live only a mile away from Angelo’s in Fresno—a victim of eminent domain for the high speed rail—and in her mind the home of the ultimate chili dog. Eilene decided that she wanted chili dogs for her birthday meal—19 as of yesterday.
Karl’s Chili Dogs
Filed under Beef, Broiling, California Fusion, Main Dishes, Sauces and Spices
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
I wanted a vegetable/starch side dish to go with my baked salmon. Lately, I have been making dishes with noodles in white sauce for Jan and Eilene. Today, I decided to make it a green sauce.
Karl’s Noodles Florentine
Filed under Casserole, Pasta, Side Dishes, Vegetables, Vegetarian
My girls have been feeling run down lately and they requested dong quai chicken soup. Dong quai is also called women’s gensing, because it is supposed to do for a woman what gensing is supposed to do for a man. It would not harm a man to eat this soup, but if you are a man—or a woman who does not need it—it simply smells really bad. If you are a woman in need of feminine (yin) balancing it—apparently—smells wonderful.
Karl’s Medicinal Dong Quai Chicken Soup
Filed under Chicken, Chinese, Clay Pots, Main Dishes
karllueck
Miriam
Jabberwocky Stew 