I am doing a fusion Mexican theme this Labor Day. Spices from South of the (U,S,) Border, but in ways that are probably non-traditional. Jan and the kids have been pushing me to make more vegetarian dishes. I decided to make a second vegetable dish to go with my cauliflower. I had used an annatto sauce to make a bright red cauliflower. I am using the same sauce on zucchinis before I barbecue them.
Tag Archives: barbecue
Karl’s Annatto Barbecued Zucchini
Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s Barbecued Hamburgers
When I made hamburgers—a long time ago—I simply took the meat out of the package, formed it into patties and threw it on the grill. While I still think there is a place for a plain burger, you can do so much more to make simple ground beef into something to write home about. Of course, fancy burgers require fresh buns.
Filed under Beef, bread, California Fusion, Main Dishes
Karl’s Char Siu Flavored Barbecued Pork Loin (Atkins Friendly)
My son-in-law is on the Atkins Diet, which means cooking with little or no starch and sugar—except for artificial things—of which I am rather suspicious. He had requested pork loin and I had been thinking “Italian,” until Miriam said she wanted bok choi, as well. Jumping half a world away, I decided on “Chinese.”
Filed under California Fusion, Chinese, Main Dishes, Pork, Sauces and Spices
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.
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.
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.
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.
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.
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.
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.
Filed under Barbeque, Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian