In this cast the Southern is Southern US. This recipe is from last Sunday’s dinner and I am just now getting around to posting it. I am doing a California Fusion Char Siu Flavored Pork Loin and I wanted a non-traditional vegetable dish to go with it. I decided to adapt a Cook’s Illustrated recipe to my purposes.
Karl’s “Southern” Chinese Green Beans
Filed under California Fusion, Chinese-American, Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
I needed a vegetable to go with my barbecued tri-tip and mushrooms. I wanted the dish to be Asian, but I did not want to have just a third dish covered in Sichuan pepper sauce. I decided on French green beans, Harcourt vert, that are thinner and more tender than regular American green beans.
Karl’s Green Beans with Dark Soy Sauce
Filed under Chinese, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
I have been cooking lately, but I have been too busy to post write up and post the recipes. This mushroom dish is from Sunday dinner two weeks ago. I did a barbecued chicken with a wet Sichuan sauce a few weeks ago and I thought the sauce would go well with grilled mushrooms.
Karl’s Barbecued Mushrooms
with Sichuan Pepper Sauce
Filed under Chinese, Sauces and Spices, Side Dishes, Vegan, Vegetarian
I did a barbecued chicken with a wet Sichuan sauce a few weeks ago and I thought it would go well as a Marinade/basting sauce with Sunday’s tri-tip and mushrooms. Continue reading
Filed under Beef, Chicken, Chinese, Fish, Pork, Sauces and Spices, Vegan, Vegetables, Vegetarian
I cannot claim this recipe as my own. Miriam brought me some Aceto Balsamico Tradizionale di Reggio Emilia when she came back from Italy. I was under strict instructions never to use this vinegar in a salad dressing. The Acetaria San Giacomo’s website had photos to show off their products and one was of raspberries with vinegar and a light dusting of powdered sugar. This was clearly an acceptable use of “the good stuff.”
Raspberries with
Aceto Balsamico Tradizionale
di Reggio Emilia
Filed under Desserts & Treats, Treats, Vegan, Vegetarian
I needed a sauce to go with my chicken satay. While I made a peanut sauce for my Vietnamese Summer Rolls, I wanted this one to be more Indonesian. Out went the hoisin sauce and the fish sauce. Palm sugar is a common Indonesian sweetener—and is lower on the glycemic index than white sugar. I also had that fresh pineapple I was planning to grill, so in it went.
Karl’s California Fusion Peanut Sauce
Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian
Filed under Barbeque, Side Dishes, Treats, Vegan, Vegetarian
Adapted from a Smitten Kitchen recipe and a Just Bento recipe
Once again, Eilene is having friends over. I decided I would make chicken teriyaki and rice. I wanted to make a side dish, but it was too late to make pickles. I have been making blended soups lately, so I thought I would make a carrot soup with an Asian twist.
Karl’s Japanese Style Carrot Soup
Filed under California Fusion, Soups, Vegan, Vegetables, Vegetarian
Jan requested a “light” dinner, by which she meant low carbohydrates. I decided to do “South of the Border” salmon patties. This, of course, called for guacamole. Having already mixed Mexican and Northwest cuisines, I decided to take it a step further and mix grilled plums with my avocado.
Karl’s Grilled Plum Guacamole
Filed under California Fusion, Salads, Vegan, Vegetarian
Miriam bought me some really good balsamic vinegar and I decided that I would use it for my Fourth of July dinner. Actually, she bought me two bottles, some Aceto Balsamico Tradizionale di Reggio Emilia (the really good stuff—“do not use this in a salad dressing!”) and some BalsaMela, a Balsamic apple vinegar. I decided to use the second vinegar to dress my bean medley.
Karl’s Green and Wax Bean Medley
Filed under Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 