I am making aioli for my crab cakes. This sauce is more or less mayonnaise with garlic. You may make it mellow by roasting the garlic first or make it really strong by putting in a lot of raw garlic. For my crab cakes I want a little bite, but I do not want the garlic to overpower the crab. I am adding just one small clove of garlic.
Karl’s Aioli
Filed under Sauces and Spices, 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
I am making lemon rice to go with my Greek lamb. Starch is not on my son-in-law’s diet. I need a substantial vegetables salad, so he does not go hungry. Throwing out the orzo in my Greek salad and replacing it with artichoke hearts struck my fancy.
Karl’s Greek Artichoke Salad
Filed under Salads, Side Dishes, Vegetables
Jan wanted gazpacho for dinner. I do not consider this a meal in itself, it is a liquid salad. She agreed to let me add meatballs, but only if they were turkey.
Karl’s Spanish Turkey Meatballs
Filed under Main Dishes, Poultry, Turkey
I made Jan’s orange custard earlier this week and I decided to add some of my Ultimate Micro Orange Marmalade. While I thought it was perfect, Jan thought it was too sweet—Jan’s custard already had half of the sugar that most of the recipes on-line use. To please her I eliminated the Orange Infused Sugar entirely. This dish does not suffer for having only a small bit of sugar.
Karl’s Orange Custard
Filed under Desserts & Treats, Treats, 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
The kids are not coming over for dinner tonight, so Jan wants cheese and crackers for dinner (AKA deli dinner). She wanted some plain crackers, but I have been testing the limits of fresh crackers. Today’s savory cracker is rosemary Parmesan topped with salt and pepper.
Karl’s Rosemary Parmesan Crackers
Filed under bread, California Fusion, Side Dishes, Vegetarian
Last week Jan had a work lunch that had Sweet Potato Biscuits with PB&J. She brought some leftovers home for us to try. She suggested that this would be a good thing to serve the teenagers on their Thursday movie night.
Karl’s Sweet Potato Biscuits
with PB&J
Filed under bread, California Fusion, Potatoes, Side Dishes, 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
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Miriam
Jabberwocky Stew 