A friend of Jan’s, Heidi, gave us a jar of wild plum sauce and Jan asked me to think up a dinner to go with it. Jan does not particularly like duck, so the most obvious use—Peking Duck—was right out. As I was reading a Chinese menu, I saw “lettuce cups with plum sauce” and that gave me an idea for a California Fusion Asian pork “taco.”
Karl’s California Fusion Asian Pork “Tacos”
Filed under California Fusion, Main Dishes, Pork
I am making California Fusion Asian pork “tacos” for dinner. I thought it would be nice to have a cool tart slaw to cut the heavy meaty flavor of the filling. Sort of an Asian “taco” with leafy tortilla, filling, and slightly sour Asian “salsa.”
Karl’s Mung Bean and Cabbage Slaw
Filed under Salads, Side Dishes, Vegan, Vegetarian
I am making Asian pork lettuce cups this week. The filling for lettuce cups is meat heavy with a deeply flavored sauce. I wanted my second dish to be simple and elegant. Last week, I made Szechuan salt & pepper shrimp and it was so popular Jan wanted something similar this week. Anyone for Szechuan salt & pepper scallops?
Karl’s Szechuan Salt & Pepper Scallops
with Oyster Mushrooms
Filed under California Fusion, Main Dishes, Seafood
It’s my birthday dinner and this almost always means lamb. I have done a variety of grilled lamb dishes—like Greek lamb, Moroccan lamb, and kefir lamb. My favorite is Uyghur Shashlik, in Kashgar, these are small bits of lamb coated in a cumin based spice blend.
Karl’s Uyghur Shashlik Flavored Lamb
Filed under California Fusion, Lamb, Main Dishes, Sauces and Spices
I am making a California Fusion birthday dinner with Uyghur lamb and naan. If I was trying for a traditional Uyghur menu seafood would be right out—the closest ocean to Kashgar is at least 2,000 miles away over the Himalayas. But hey, this is California and I’ll make what I like.
Karl’s Szechuan Salt & Pepper Shrimp
with Grilled Pearl Onions and Mushrooms
Filed under California Fusion, Main Dishes, Seafood, Shrimp
When I make shashlik and naan I make a Central Asian salad to go with it. Since I am breaking with the tradition menu for this meal, I do not feel constrained about the ingredients I put in my salad. There is not a lot of the European dill and fennel in Central Asia, but as a Californian I’m going to add it to my salad anyway.
Karl’s California Fusion Tomato
and Cucumber Salad
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
For my birthday, I am making a variation of Uyghur Shashlik and Naan for dinner. Meat and bread call for salads and a traditional Xinjiang dish would be a carrot salad. The last time I made this I used large Asian carrots. Today, I decided to use the colorful heirloom carrots that have become common in California.
Karl’s Uyghur Heirloom Carrot Salad
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
For me Claudia’s Chocolate Mousse is the mousse by which all others are judged. It is however, not a health food. Jan has started to make it on anyone’s birthday. Jan spent years perfecting the techniques of making the mousse, but she got bored with making just “chocolate” mousse. She now make a different variation every time she make it.
Jan’s Ginger Chocolate Mousse
Filed under California Fusion, Desserts & Treats, Holidays, Treats, Vegetarian
My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. My wife, Jan, is very unadventurous when it comes to deviled eggs—a little mayo, raw green onion, a bit of pepper & salt, and she won’t kick if I top it with a sprinkle of paprika. When I am making deviled eggs just for myself—if she is away on a trip or something—I like to push the boundaries.
Karl’s Fried Green Onion and Ham Deviled Eggs
Filed under Breakfast, California Fusion, Side Dishes
My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. This is mostly a Southern (US) recipe. If you went to any church potluck back then, someone would bring these deviled eggs. Everyone’s home recipe was virtually identical, so they almost always tasted the same. Continue reading
Filed under Side Dishes, Vegetarian
karllueck
Miriam
Jabberwocky Stew 