Adapted from a Food and Wine recipe
Daughter Miriam asked for Spanish tri-tip for her birthday dinner. Looking for side dishes to go with it I found a tapas to use as a started. Dates stuffed with mild chorizo and wrapped with smoky bacon, what was not to love?
Karl’s Bacon Wrapped Medjool Dates Stuffed with Chorizo
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.
Jan is going to another pot luck organized by NUMU Los Gatos. She and her students have been interviewing relocated American Indians who live in the South Bay—having moved to the city from various reservations in the 1950s, ‘60s, and 70s. Last time, I made a big pot of ham and beans. To switch things up, I decided to do larger than usual Mac & Cheese this time.
Karl’s Mac & Two Cheeses
with Bacon & Leeks for a Crowd
Eilene is having some friends over. I decided to make their favorite Mac & Cheese. When she and her friends make this for themselves they, of course, use the “orange stuff in a box.” This is just starch, fat, and chemicals, not a meal.
Karl’s Mac & Cheese with Bacon & Leek
I am doing a Cal-Mex barbecue for labor day and I decided to make beans to go with my tri-tip. Moro Beans are a Mexican heirloom varietal. When Jan and I went to Napa, she bought me a package of these beans from Rancho Gordo. They describe Moro beans as a cross between pinto and black beans. They say that these beans are flavorful enough to stand on their own with few additional flavors. I decided to take them at their word and keep it simple.
Karl’s Moro Beans
I am making ham steak for this Sunday’s dinner. Miriam requested cauliflower and Jan loves Brussels sprouts. I had thought to make two separate dishes, but as I was looking at recipes on-line I saw that several combined these vegetables. For me ham calls for Southern (U.S.) cooking and it is not a Southern recipe if it doesn’t have bacon.
Karl’s Southern Roasted Brussels Sprouts and Cauliflower
My family likes my cauliflower au gratin. I try to switch things up by using a different cheeses. This time it is baby Swiss cheese rather than emmentaler.
Karl’s Cauliflower Swiss Au Gratin
with Crispy Bacon
Today is Eilene’s 18th birthday. Her mother is in Chicago. Her sister is in Peru. She had school and work all day. She will have her real party later next week. To celebrate the day, she is having some friends over and she requested mac & cheese.
Karl’s Mac & Cheese with Bacon & Cauliflower
I decided to use the tops of the leeks I was using for my Fishyssoise in a separate dish that Chris, my son-in-law, would eat. He also really likes mushrooms and bacon as well. Making a dish out of these three things fits his keto diet and I wouldn’t mind eating it as well.
Karl’s Sautéed Leek Greens with Mushrooms
Not being able to get heirloom Santa Maria pinquito beans for this Sunday I have had to substitute little pink beans. What make beans “Santa Maria beans” (besides the unique beans) is in using two kinds of pork and chili sauce in the mix. Some recipes call for using a bottled chili sauce and others make it themselves and then add it to the pot.
Karl’s Santa Maria-Style Beans