Tag Archives: barbecue

Karl’s Barbecued Sichuan Tri-tip

Last Sunday I made a barbequed Sichuan chicken. It was so successful that I decided to do something similar with a beef tri-tip. Beef will stand up to stronger flavors than chicken, so I added some onion, chili flakes and white pepper to the sauce.

Karl’s Barbecued Sichuan Tri-tip

Karl’s Barbecued Sichuan Tri-tip

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Filed under Beef, Chinese, Main Dishes, Sauces and Spices

Karl’s Barbecued Sichuan Chicken II

I have done this dish before, but it shows just how differently a dish will turn out when you make just a few changes. The last time I made enough sauce to make the marinade and no more. After the bird was barbequed I sprinkled some fresh Sichuan pepper on the dry surface, producing a bird with crisp skin and strong pepper flavor. This time I made twice as much sauce and basted the bird so that the final dish had a thick, sticky glaze that melded the sauce flavors. Mostly the same ingredients, but very different dining experiences.

Karl’s Barbecued Sichuan Chicken II

Karl’s Barbecued Sichuan Chicken II

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Filed under California Fusion, Chicken, Chinese, Main Dishes, Poultry, Sauces and Spices

Karl’s Chicken Satay with Pineapple Peanut Sauce

While I am still not convinced that the flavor is as good with gas grilling—over charcoal—it is certainly more convenient. Wanting something a bit different for a weeknight dinner, I settled on chicken satay. Satay, in the end, is just marinated meat grilled on a stick. While originating in Indonesia, it spread over Southeast Asia with each culture adding its own distinctions. Usually it is accompanied by a dipping sauce, some kind of peanut sauce being one of the more common.

Karl’s Chicken Satay with Pineapple Peanut Sauce

Karl’s Chicken Satay with Pineapple Peanut Sauce

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Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices

Karl’s Grilled Pineapple

I hardly consider this a recipe, but here it is.

Karl’s Grilled Pineapple

Karl’s Grilled Pineapple

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Filed under Barbeque, Side Dishes, Treats, Vegan, Vegetarian

Karl’s Salt and Pepper Tri-tip with Green Pepper Sauce

I decided to experiment with pickled green pepper (Piper nigrum ). This is a new spice for my family, so I plan to go cautiously. When I did my surf and turf for Miriam’s birthday I discovered just how good a tri-tip could be with simply salt and pepper.

Karl’s Salt and Pepper Tri-tip with Green Pepper Sauce

Karl’s Salt and Pepper Tri-tip
with Green Pepper Sauce

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Filed under Barbeque, Beef, California Fusion, Holidays, Main Dishes, Sauces and Spices

Karl’s Moroccan Ras el Hanout Barbecued Lamb

It’s Father’s Day and I get to make what I like. This means barbecued lamb. Like for my birthday, I decided I would go Moroccan.

Karl’s Moroccan Ras el Hanout Barbecued Lamb

Karl’s Moroccan Ras el Hanout Barbecued Lamb

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Filed under Lamb, Main Dishes, Sauces and Spices

Karl’s Zucchini Ras el Hanout

I made a tajine for my Father’s Day dinner to go with my Moroccan lamb. I had a zucchini on my counter that I wanted to use before it spoiled, but I thought that a soft squash like this would not stand up to the long cooking time of a tajine.  I decided it would be much better barbecued separately. Since I had already blended Ras el Hanout for the lamb it seemed an obvious spicing.

Karl’s Zucchini Ras el Hanout

Karl’s Zucchini Ras el Hanout

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Filed under Barbeque, Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Molé Basted Barbecued Chicken

A bag of molé has been living in my freezer for months. I wanted to do some barbecued chicken for this Sunday’s dinner, but I did not want it to be the same old, same old. I thought using the molé as a barbecue sauce was just the ticket.

Karl’s Molé Basted Barbecued Chicken

Karl’s Molé Basted Barbecued Chicken

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Filed under Barbeque, California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices

Karl’s Surf and Turf

Miriam requested Surf and Turf for her birthday dinner this week end. I suggested several possible international spicings, but she wanted it to be a simple salt and pepper tri-tip. If you are going to eat beef, sometimes you just want to taste the beef.

Karl’s Salt and Pepper Tri-tip

Karl’s Salt and Pepper Tri-tip

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Filed under Barbeque, Beef, California Fusion, Main Dishes, Seafood

Karl’s Barbecued Sichuan Chicken

I decided to make barbecued chicken with a Sichuan glaze this Sunday. This is something a Chinese cook from “the Mainland” would never do. This, however, is a California Fusion recipe, taking something from one cuisine and mashing it together with the techniques of another. I am also serving dàn dàn miàn and pickled cabbage.

Karl’s Barbecued Sichuan Chicken

Karl’s Barbecued Sichuan Chicken

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Filed under Barbeque, California Fusion, Chicken, Main Dishes, Poultry