It it Father’s Day, so I get to pick the menu. Being a Lueck I will, of course, pick lamb. I have been craving lamb shanks lately.
Karl’s Braised Lamb Shanks
with Middle Eastern Flavors
Tag Archives: cooking
Karl’s Braised Lamb Shanks with Middle Eastern Flavors
Filed under California Fusion, Lamb, Main Dishes, Sauces and Spices
Karl’s Israeli Couscous With Almonds and Mint
Lamb calls out for a starch of some kind—potatoes, rice, or couscous. Since I am doing Middle Eastern lamb shanks, I decided I would use ptitim. This Israeli couscous was invented in the 1950’s as a substitute for rice.
Karl’s Israeli Couscous With Almonds and Mint
Filed under Pasta, Side Dishes, Vegan, Vegetarian
Karl’s Middle Eastern Stuffed Artichoke Hearts
I needed a vegetable to go with my Middle Eastern Lamb shanks. Stuffed artichoke hearts came to mine as a good and tasty solution. However, after gentle criticism of my tapas dinner, I have tried to move away from my overpowering urge to stuff meat into vegetables.
Karl’s Middle Eastern Stuffed Artichoke Hearts
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s Tapas Dinner
Miriam had requested gazpacho for Sunday’s dinner. Her husband, Chris, does not particularly like gazpacho. Jan suggested that I make a variety of tapas to go with the cold soup, so they could both be happy.
Karl’s Tapas Dinner
Filed under Side Dishes
Karl’s Tapas: Caballa Frita Rellena (Fried Stuffed Mackerel)
Adapted from Food and Wine recipe
I am making a Spanish tapas dinner for this Sunday. There is a whole selection of fish tapas, many of which involve whole fried small fish. I had wanted to have fried anchovies or sardines, but El Niño had caused a collapse in the local fish supply.
Karl’s Tapas
Caballa Frita Rellena
Fried Stuffed Mackerel
Filed under Fish, Main Dishes, Seafood
Karl’s Tapas: Tomates Rellenos de Gambas y Jamón Serrano (Tomatoes Stuffed with Shrimp and Serano Ham)
I am making a Spanish tapas dinner for this Sunday. For many of the tapas I was making I at least tried to follow the recipes I was using. For this one, however, I decided that I did not like what I saw at all. Instead, I had ingredients that I had bought for other tapas and though, “Hey, this would go with that.” I am sure that somewhere in Spain they make something similar to this tapas, but I could not find it on-line.
Karl’s Tapas
Tomates Rellenos de Gambas y Jamón Serrano
Tomatoes Stuffed with Shrimp and Serano Ham
Filed under Seafood, Shrimp, Side Dishes
Karl’s Tapas: Champiñones Rellenos de Cerdo y Piñones (Mushrooms Stuffed with Pork and Pine Nuts)
Adapted from a Penelope Casas recipe
I am making a Spanish tapas dinner for this Sunday. Jan picked this tapas out of one of my cookbooks. Although I did not follow the recipe, it had some techniques for the fillings that I found interesting.
Karl’s Tapas: Champiñones Rellenos de Cerdo y Piñones (Mushrooms Stuffed with Pork and Pine Nuts)
Karl’s Tapas
Champiñones Rellenos de Cerdo y Piñones
Mushrooms Stuffed with Pork and Pine Nuts
Filed under Pork, Side Dishes
Karl’s Tapas: Tortilla Española (Spanish Potato Omelette)
Adapted from a Mario Batali recipe
I am making a Spanish tapas dinner for this Sunday. Tortilla Española is a traditional Spanish tapas. In simple recipes, with only a few ingredients, technique can be all. It is important to precook the potatoes and onions before adding the eggs. With Jan’s dietary restrictions, I have reduced the amount of oil and eggs. This is a tapas that you may make ahead and serve cold.
Karl’s Tapas
Tortilla Española
Spanish Potato Omelette
Filed under Breakfast, Potatoes, Side Dishes, Vegetarian
Karl’s Tapas: Albóndigas de Cordero (Lamb Meatballs)
I am making a Spanish tapas dinner for this Sunday. I had left over lamb mixture from my stuffed pepper tapas. Meatballs are another form of tapas, and an easy solution to the problem of what to do with my excess. In Spain, they would usually be served with some kind of sauce on the side.
Karl’s Tapas
Albóndigas de Cordero
(Lamb Meatballs
Filed under Lamb, Side Dishes
Karl’s Tapas: Piquillo Rellenos de Cordero (Sweet Mini Peppers Stuffed with Lamb)
I am making a Spanish tapas dinner for this Sunday. I got the idea for this tapas from a Martha Stewart recipe and then ignored everything about it. She cooked and peeled the peppers and then stuffed them with a cold shrimp salad. I decided to stuff the peppers with lamb and then roasted them.
Karl’s Tapas
Piquillo Rellenos de Cordero
Sweet Mini Peppers Stuffed with Lamb
Filed under California Fusion, Side Dishes
karllueck
Miriam
Jabberwocky Stew 