Purslane started showing up at the farmer’s market recently. As you may know by now, I am always up for trying something I have never tried before. This week I am going to the Cal-Mex border and making chili beans and oxtails rojo. As a side dish, I decided to sauté purslane with Anaheim chilies and Mexican green onions (cebollines).
Karl’s Purslane with
Chilies and Mexican Green Onions
Filed under California Fusion, Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
Jan is hosting the Dean’s lunch today. Her staff ordered enchiladas, but there are Vegan and lactose-intolerant deans who will not eat those. She asked me to come up with an alternative.
Karl’s Cal-Mex Salad
Filed under California Fusion, Chicken, Poultry, Salads, Vegan, Vegetarian
Chermoula is one of those North African spice blends/sauces/marinades where each country has their own variation on a theme. Most of the blends start with garlic and coriander. I am using the chermoula as both a marinade for tri-tip and as a sauce, so I made a double batch. Here I am providing the single batch recipe.
Karl’s Moroccan Chermoula
Filed under Sauces and Spices, Vegan, Vegetarian
This Sunday I am making a Moroccan barbecued tri-tip. Miriam requested a stone fruit and corn salad to go with it. Son-in-law Chris is still on his ketogenic diet, so large amounts of both corn and fruit are forbidden to him. I don’t want him to starve or to live only on meat, so I had to think of a third dish that would fit into his diet.
Karl’s Keto Moroccan Artichoke Tajine (Tagine)
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
I am doing Morocco this week and Miriam said she had seen a recipe for Moroccan corn and stone fruit salad. She really liked my last corn salad and wanted something similar. I was not able to find the recipe she had read, so I did what seemed right to me.
Karl’s Moroccan Barbecued Corn and Peach Salad
Filed under Barbeque, Salads, Side Dishes, Vegan, Vegetarian
I am making Vera Cruz Fish Tacos and I decided that I wanted to add a side salad. I could have just served my garlic BBQ corn as a side dish, but I had two navel oranges left over after making a batch of orange infused sugar. Combining the two seemed like a good way to use up the leftovers.
Karl’s Garlic Barbecued Corn and Orange Salad
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Santa Maria style salsa is a necessary accompaniment to Santa Maria barbecue. I, of course, could not make it exactly as they do in Santa Maria.
Karl’s Santa Maria Style Salsa
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
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
I am making crab cakes and in looking for recipes, I found one that included shredded radishes as a garnish. The white strips with red tips produced a very pretty effect. Another recipe included Champaigne coleslaw. Since I had already decided on using an herb salad as the base of my dish, I decided to combine these two ideas as a garnish and make lightly pickled radish shreds.
Karl’s Champaigne Pickled Radishes
Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
A while ago I discovered the secret to restaurant quality Mexican rice. Like most Americans, I had been putting all of the ingredients into the pot with the raw rice and cooking everything together. Sometimes the rice would come out perfect, but most of the time it would come out as a sticky mess. The secret is to cook the rice separately and then stir it into the sauce.
Karl’s Greek Lemon Rice
with Pearl Onions
Filed under Rice, Side Dishes, Starches, Vegan, Vegetarian
karllueck
Miriam
Jabberwocky Stew 