I went to Safeway’s today and they had half hams for 49 cents a pound. For that price I could not pass one up. I like to cut these up into one inch streaks and freeze them for future meals. Tonight, I was already planning to make a sweet potato soup for Jan, but I knew that Eilene would like a bite of ham. She has been feeling a bit protein starved lately. I saved a couple of small ham steaks for our dinner.
Karl’s Apple Ham Spread
Filed under Uncategorized
“There’s no place like home.” Click-click
Dorothy
Nothing will bring an ex-pat back home faster than a desire for the cooking of home. Miriam and Chris have been doing a lot of traveling recently, so I have not done a Sunday dinner in several weeks. This is my variation on a Yankee pot roast.
Karl’s Yankee Come Home Pot Roast
Filed under Beef, Main Dishes, Uncategorized
Jan came back from England in love with the taste of elderflowers. She decided what this weekend’s meal needed was a spritzer.
Jan’s Elderflower Spritzer
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We were introduced to this dish while we lived in Chengdu, Sichuan. Dong quai is a Chinese root that is good for women. Suffice it to say, that what ginseng is supposed to do for men, dong quai is supposed to do for women. If you want to know more, The Soup Queen goes into far more (and personal) detail on the subject than I possibly could. I do not make this dish very often, only when my women are feeling ragged.
Karl’s Steamed Dong Quai Chicken
(topped with the pea sprouts)
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I have only recently braved the world of pork roasts. In the past my attempts at pork have been met with dismal failure (think: dry, chewy and stringy). This is my first attempt to make my own pork dry rub. Looking on-line the spices for pork rub are all over the map. I did not want too much sugar. One recipe I found called for two cups of sugar for a two pound roast (that is not a roast, that’s meat candy).
I have spices in my cabinet from all over the world. I mixed Mexican oregano with Indian red chili power and Spanish paprika. Time will tell if this rubs works.
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When I’m not acting as food photographer, blog editor, and sous chef, I’m with my mom on the cocktails-and-desserts side of the house on Sunday nights. This was a mildly disastrous cocktail I made to go with the Crawdaddy Chowder dinner. At first I used way too much lime, three or four times as much as it needed. I think I got limes and oz of lime juice confused. In any case, it required rescuing, above and beyond following any actual caipirinha recipe. The final result was delicious, and went a little something like this:
Juice limes. Slice and muddle mangos. Combine over ice, stir. Float the GM. Voila.
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karllueck
Miriam
