Miriam and Chris love any kind of mushroom. I saw some fresh shitaki mushrooms while I was buying my Chrysanthemum greens. I decided that they would be perfect for barbecuing with my teriyaki sauce.
Karl’s Teriyaki Shitaki Mushrooms
Category Archives: Techniques
Karl’s Lamb Kofta Hand Wraps with Three Sauces
Miriam wants lamb for her birthday dinner, but because of her TMJ she would like tender meatballs (kofta). Variations of kofta are found over most of the Middle East, the Balkans, and throughout Central Asia and India. Miriam has asked for one of the simpler ones with various sauces.
Karl’s Lamb Kofta
Filed under Barbeque, California Fusion, Lamb, Main Dishes
Karl’s Alder Wood Smoked Middle Eastern Game Hens
I am planning barbequed Cornish game hens for this Sunday, Mother’s Day. The question remained how should I season the birds? The whole world does chicken, so how do I narrow the field to make a choice?
Karl’s Alder Wood Smoked
Middle Eastern Game Hens
Filed under Barbeque, Main Dishes, Poultry
Karl’s Chive Stem and Napa Cabbage Stir Fry
Jan has not been home for dinner the last several nights (four conferences in one week). The one night she knew she would be home was Thursday and she asked for steamed fish. This is normally Eilene’s night with her friends, but finals are coming up so she had told me that they would not be coming over. My dinner plan was for steamed fish and stir fried chive stem.
Karl’s Chive Stem and
Napa Cabbage Stir Fry
Filed under Chinese, Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian
Karl’s Asian Sweet Potato Casserole with Marshmallow Topping
Eilene’s friends are coming over again for Game of Thrones and this week’s theme is “marshmallows.” [Teenagers—what can I say.] Eilene has requested sweet potato casserole.
Karl’s Asian Sweet Potato Casserole
with Marshmallow Topping
Filed under California Fusion, Chinese-American, Potatoes, Side Dishes, Steaming, Vegan, Vegetarian
Karl’s Barbequed Kefir Lamb
I have done Greek lamb for the last three Easter Sundays. While I love Greek lamb, I wanted to do something different for this year. After looking at dozens of recipes on-line I could not find any that really grabbed me.
Karl’s Barbequed Kefir Lamb
Filed under Barbeque, California Fusion, Lamb, Main Dishes
Karl’s Strawberry Vinaigrette Cauliflower and Green Beans
I used half a head of cauliflower in the soup I was making this Sunday. I decided that I would make a side dish with the rest, but it was not quite enough to feed five people. I also had some green beans, left over from earlier in the week, but also not enough for a separate dish. Finally, the strawberries I bought on Saturday needed to be used up, because they were quickly starting to go bad. Of such happen stance, a new dish is created.
Karl’s Strawberry Vinaigrette
Cauliflower and Green Beans
Filed under Salads, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
Karl’s Broiled Salmon Teriyaki
I had a craving for teriyaki salmon, but since it is a weekday I did not want to fire up the barbeque. Broiling in the oven is the obvious solution. This idea was met with cheers from my family. Steamed rice and pickled vegetables are the obvious go-together for a weekday Japanese meal.
Karl’s Broiled Salmon Teriyaki
Continue reading
Filed under Broiling, Fish, Main Dishes, Seafood
Karl’s Basque Chicken in a Clay Pot II
Karl’s Basque Chicken in a Clay Pot II
This recipe started out as one of the challenges that Myr wrote about when she set up this blog. The Sunday before this dinner one word was announced at the dinner table, “Basque.” While I have been to Basque restaurants and I knew that I liked the food, I had never attempted to make any Basque dishes before. This is my idea of a good time, searching the Internet for a cuisine that I have never tried and knew little about.
What makes a dish “Basque?” The Basques live in the area of southwestern France and across the border in Spain. Continue reading
Filed under Clay Pots, Main Dishes, Poultry, Techniques
Karl’s Clay Pot Oyster Chicken
The reason that most of my recipes start with “Karl’s …” is so I can tell the ones I downloaded from the internet (usually for reference) from the ones I have changed enough to call my own. This is one of those occasions where I had a dish in my mind (a faded memory of some dish served at a Chinese banquet), but how it was made and what when into it was a mystery.
One search technique I used for this recipe was Google Images. Using the search “clay pot chicken” brought up hundreds of pictures that I could then scan for ones that “looked” like what was in my memory of that dish in China. However, the recipes I found on the internet did not come close to what I was looking for. I had to be creative. I took an ingredient from this recipe. Oyster sauce as the marinade base seemed a good choice, I was also making Ma po Dofu for this meal so I did not want to use Hoisin (another common marinade ingredient in clay pot chicken).
Filed under Clay Pots, Main Dishes, Poultry, Techniques
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Miriam
Jabberwocky Stew 