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
On the Fourth of July we went to a friend’s house for Santa Maria barbeque. Jan liked it so much that she asked me to make it this Sunday. A Santa Maria Barbecue is not complete without pinquito beans and Santa Maria style salsa.
Karl’s Santa Maria Barbecued Tri-tip
Filed under Barbeque, Beef, Main Dishes, Sauces and Spices
Eilene is having friends over tonight and one of them is a picky eater. If it is not Vietnamese or sweet she will not like it. I would make pho, but it takes a long time to make the stock. Jan suggested that she would like chicken teriyaki.
Karl’s Barbecued Chicken Teriyaki II
Filed under Barbeque, California Fusion, Chicken, Main Dishes, Poultry
When I was leaving home as a youth, this is one of the first recipes I copied out of my mother’s card file. When Dad returned from Japan in the early ‘50s, he brought back a love of all things Japanese and many Japanese recipes. Mother was making chicken teriyaki when it was still an exotic foreign food in California. When most American families were getting hamburgers and hotdogs, we were getting chicken teriyaki and rice once a week. This is one of the comfort foods of my youth.
Karl’s Chicken Teriyaki
Filed under Barbeque, Chicken, Main Dishes, Poultry
I am making chicken teriyaki, fresh tofu, and pickles for Sunday night. To make the fresh tofu look pretty I had trimmed the slumping sides off. This left me with five thin slabs of tofu. I decided that I wanted to make a Shiitake mushroom dish with them.
Karl’s Fried Tofu and Shiitake Mushrooms
Filed under Side Dishes, Stir-fry, Vegan, Vegetarian
Jan wanted hamburgers and I used a Cook’s Illustrated recipe. If I was going to fire up the barbecue to grill hamburgers I might as well throw some corn on as well. My family generally does not like plain, so I have to doctor them just a bit.
Karl’s Barbecued Corn
with Garlic Butter
Filed under Barbeque, Side Dishes, Starches, Vegan, Vegetarian
Char siu is a common ingredient in many Chinese dishes. There is nothing quite like a fresh char siu baozi for a quick comfort meal. However, in Mainland China most home cooks do not make their own, because most apartments lack the oven necessary to cook it properly—at least in the cities 25 years ago (personal experience).
Karl’s Char Siu
Chinese Barbecued Pork
Filed under Barbeque, Main Dishes, Pork, Sauces and Spices
Adapted from an Appetite for China recipe
Chinese long bean is one of the vegetables that we were introduced to in our time in Chengdu (25 years ago). They are about two feet long and are thinner, tougher and have a rougher skin than Western green beans. Although most American Chinese restaurants use Western green beans in their dishes—because of availability and American tastes—this is the green bean called for in traditional recipes. Today, you can find them in most Chinese specialty stores.
Chinese Long Bean
and Bluelake Green Bean
Filed under Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian
The kid’s love mushrooms and, since son-in-law, Chris, is still avoiding noodles. I need to add a dish for Sunday’s dinner that will fill him up. Man does not live on meat alone, but he is trying with his keto diet.
Karl’s Stir-fried Mushrooms and Shrimp
with Sichuan Garlic Sauce
Filed under Seafood, Shrimp, Side Dishes, Stir-fry
Fanime is this weekend, so we have had a bunch of teenagers camped out on our living room floor. Our usual Sunday dinner got pushed to Memorial Day. Traditionally this holiday means barbecue. Jan asked for tri-tip.
Karl’s Apple Wood Smoked Teriyaki Tri-tip
Filed under Barbeque, Beef, Main Dishes, Sauces and Spices
karllueck
Miriam
Jabberwocky Stew 