I cannot claim this recipe as my own. Eilene saw it on-line and asked for it for breakfast. A quick look at the internet showed me what she wanted—once you’ve seen a picture of it, it is obvious.
Bacon Pancakes
Karl’s Barbecued Mulled Port Tri-tip
I decided to barbecue some tri-tip for Memorial Day. I have done this roast many different ways—California Fusion, Sichuan, Salt and Pepper with Green Pepper Sauce, Moroccan, Santa Maria style, Teriyaki, Cajun, and just plain Barbequed. What could I do that was new and different? I looked at some recipes marinating beef in red wine, but they seemed mundane.
Karl’s Barbecued Mulled Port Tri-tip
Filed under Barbeque, Beef, California Fusion, Holidays, Main Dishes, Sauces and Spices
Karl’s Brandied Mushrooms and Green Beans
Since I was using alcohol in my main dish—port—I thought I should keep it up and add some brandy to my vegetables. Mushrooms and green beans are very popular at our house. They also go very well with barbecued beef.
Karl’s Brandied Mushrooms and Green Beans
Filed under California Fusion, Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s Memorial Day Potato Salad
This salad is based loosely on my mother’s potato salad. Although I remember my mother’s salad having celery, it was not on her 3×5 card. I also could not conceive of potato salad without black pepper.
Karl’s Memorial Day Potato Salad
Filed under Holidays, Potatoes, Salads, Side Dishes, Vegan, Vegetarian
Karl’s Oyster Mushrooms and Chive Stems in Black Pepper Sauce
For Miriam’s birthday dinner, she asked for Spicy chicken and pan fried noodles. This is a dish that takes an hour of “mindful” frying and—while it is a wonderful dish—I make it less than my kids would like—like maybe every day. This is a one dish meal by itself, but I decided to add another favorite of Miriam’s and make a mushroom side dish.
Karl’s Oyster Mushrooms and Chive Stems
in Black Pepper Sauce
Note: I actually used one pound of mushrooms for this dish. It was popular enough that it left people wanting more—even though Eilene would not touch it. I added another half pound of mushrooms to the ingredients list. Continue reading
Filed under Sauces and Spices, Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian
Karl’s Leftovers: Karl’s Ham and Baby Bok Choi Stir Fry
I made ham steak the other day and, after the meal, I had half a pound of ham left. By itself it was not enough to feed three people, but with some creativity I could make a meal of it. Stretch the meat with some vegetables—add an interesting sauce and some rice—and you have something new and different.
Karl’s Leftovers:
Karl’s Ham and Baby Bokchoi Stri Fry
Filed under Main Dishes, Pork, Sauces and Spices, Vegan, Vegetables, Vegetarian
Karl’s Buttermilk Chicken Curry
This is a meal that started with a bottle of pickles. Jan went to the Maker Faire and came back with a jar of McVicker Pickles curried cauliflower. Chicken curry seemed like a good dish to go with them.
Karl’s Buttermilk Chicken Curry
Filed under California Fusion, Chicken, Main Dishes, Poultry, Stews
Karl’s Savory No Salt Beef Stew
In truth, there is no such thing as truly no-salt cooking, many vegetables contain just a bit of salt all on their own. This stew is just as low salt as I can make it. Jan is visiting her sick brother this weekend. She decided to bring him some frozen home cooked meals as a mitzvah. He has recently been put on a super low salt diet. Many of the ways I would usually use to boost the flavor of a stew were right out—no soy sauce, anchovy paste, Worcestershire sauce, even commercial tomato paste—all have large amounts of salt.
Karl’s Savory No Salt Beef Stew
Filed under Beef, California Fusion, Main Dishes, Stews
Karl’s Leftovers: Venezuelan Pernil Summer Rolls (Pulled Pork)
Sunday, we had Venezuelan pernil arepas and South American slaw for dinner. The question is what do I do with the leftover pork, cabbage salad, and tomato slices for a weekday meal? If I was just by myself, I would go for mixing the meat and tomatoes into a savory rice dish—something that Jan would instantly describe as “too heavy!”
Karl’s Leftovers: Venezuelan Pernil Summer Rolls
(Pulled Pork)
Filed under California Fusion, Main Dishes, Pork, Salads
Karl’s Venezuelan Pernil Arapas
A while ago, Jan went to Napa and came back raving about Pica Pica’s arepas. She demanded that I learn how to make these make these South American pocket breads. I did my best, based only on her description and what I could find on the internet. Last week, we went up to San Francisco and I actually got to try one of Pica Pica’s arepas.
Karl’s Venezuelan Pernil Arapas
Filed under Main Dishes, Pork
karllueck
Miriam
Jabberwocky Stew 