I usually make my seafood chowder with the less expensive bits of seafood, bay scallops, cod, small shrimp. Last weekend, I bought 10 lobster tails for Miriam’s birthday and two of my guests canceled. I had two tails that I did not use. What could I do with them to feed three people?
Karl’s Seafood Chowder with Lobster
Filed under Main Dishes, Seafood, Shrimp, Soups
Base on Ultra Rich Caramelized Filipino Pork Adobo
I was originally going to call this a Filipino adobo, but I served it to Eilene’s friend from the Philippines. While it was “…good, it is not Filipino pork adobo.” It was too sweet and who puts vegetables in a meat dish like adobo?
Karl’s California Fusion Pork Adobo
Filed under California Fusion, Main Dishes, Pork
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
Filed under Barbeque, Beef, California Fusion, Main Dishes, Seafood
Adapted from a America’s Test Kitchen recipe
Miriam requested grilled vegetables for her birthday dinner and gave me a list of vegetables she wanted. I could have just thrown them on the grill, but ATK recently did a show on Tunisian Mechouia. Looking at other recipes on-line, this dish can vary from a vegetables puree to the chunky salad produced by chef Julia Collin Davison at ATK.
Karl’s Tunisian Mechouia
Grilled Vegetable Salad
Filed under Barbeque, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
I am making Surf-and-Turf for Miriam’s birthday dinner this weekend. I am making a Tunisian salad and I thought lemon couscous would be a good compliment. I have made lemon couscous before, but I thought I could improve it.
Karl’s Lemon Saffron Couscous
Filed under Pasta, Side Dishes, Starches, Vegan, Vegetarian
Miriam asked for Surf-and-Turf for her birthday and we are having several friends and relatives over, I decided I needed several starters to keep them at bay while I finished cooking.I though that a selection of small plates would give them something to nosh on while they waited. In addition to the cabbage, I made cucumber pickles and Shishitō.
Karl’s Salt Pickled Cabbage with Japanese Chilies II
Kyabetsu Shio-zuke Tsukemono
Filed under Green Vegetables, Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
Shishitō peppers are the hot new pepper in California—which is surprising since most of them are very mild. Miriam and Chris requested them for her birthday dinner this Saturday. Jan and I wanted to know what all the fuss was about, so I cooked some up this week.
Karl’s Pan-roasted Shishito Peppers with Lemon
Filed under California Fusion, Side Dishes, Vegan, Vegetables
Surf-and-turf is a high protein meal that begs for a variety of interesting vegetables. I decided to make some quick pickles for Miriam’s birthday party this Saturday. I thought some sweet and sour pickles will offset the grilled vegetable dishes I am making.
OOPS: I just caught the typo. Ummm, tastes like pork.
Karl’s Persian Refrigerator Pickles
Filed under California Fusion, Pickles, Side Dishes, Vegan, Vegetarian
Jan has requested steamed mussels for Mothers day. I wanted to turn it into a soup or mussels and cannellini beans, but she wants only steamed mussels. I decided to do a slimmed down variation of the French Saffron Mussel Soup. To go with the mussels, in addition to toasted rustic bread, I plan to make a wild rice salad.
Karl’s Saffron Steamed Mussels
Filed under Main Dishes, Seafood
Jan wants to go to a movie for Mother’s Day, Avengers: Age of Ultron. For me this means making dishes that I can prep ahead. To go with my steamed mussels, I decided that a rice salad would be nice. In days past I would probably have used white Jasmine rice, but with my diabetes I am going with whole grains.
Karl’s Wild Rice Salad
Filed under Rice, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 