Tag Archives: eggs

Karl’s Za’atar Deviled Eggs

Jan’s Ethno Breakfast has come around again. For the last one I had made 2 dozen Cajun deviled eggs. I did not want to make exactly the same thing again, so I thought I would make these Middle Eastern with za’atar.

Karl’s Za’atar Deviled Eggs

Karl’s Za’atar Deviled Eggs

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Filed under California Fusion, Side Dishes

Karl’s Curried Deviled Eggs with Chives for a Crowd

I frequently make some food for Jan’s Ethno Breakfast. For the last one I had made a dozen  curried deviled eggs, that apparently disappeared in the first few minutes of the event.  They went over so well that when one of Jan’s Chinese students came to dinner, I did a variation of those deviled eggs. Jan told me that she was expecting 30 ethnographers to show up to this month’s event. She asked me to make 24 dozen—48 half eggs—because they were so popular last time.

Karl’s Curried Deviled Eggs with Chives for a Crowd

Karl’s Curried Deviled Eggs with Chives for a Crowd

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Filed under California Fusion, Salads, Sauces and Spices, Side Dishes

Karl’s Keto Crab Cakes

The kids are feeling a bit toady after weeks of holiday eating and have decided to go on a keto/Atkins low-carb diet. These diets are vegetable/protein forward. Usually, I go with dishes where I can serve the starch on the side, for those who wish for more.

Karl’s Keto Crab Cakes

Karl’s Keto Crab Cakes

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Filed under California Fusion, Side Dishes

Karl’s Teriyaki Hamburger

My wife and I have been watching the Netflix series Samurai Gourmet—a magical reality ode to the joys of food. When I asked what I should make for dinner Jan said, “Teriyaki Hamburger!” Looking to the series, I made something like what was served to our hero—a retired “salaryman” who is following his ronin spirit guide on a journey of discovery. I made a salad to go with this.

Karl’s Teriyaki Hamburger

Karl’s Teriyaki Hamburger

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Filed under Beef, Main Dishes, Sauces and Spices

Eggs Baked in Avocado

Adapted from a Serious Eats Recipe

When I was looking for recipes for Mother’s Day and Miriam’s birthday, Miriam sent me this one. This turned out to be a fairly tricky recipe with several structural problems. Scooping out the right amount of space was very difficult. All of the eggs over flowed their avocado containers making a mess of the pan. The eggs also came out tough and leathery.

Eggs Baked in Avocado

Eggs Baked in Avocado

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Filed under Breakfast

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)

Karl’s Tapas
Tortilla Española
Spanish Potato Omelette

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Filed under Breakfast, Potatoes, Side Dishes, Vegetarian

Karl’s Ginger Lemon Curd

Adapted from a Fine Cooking recipe

My neighbor lemon bombed me again (~60 lemons), with a hint that he was looking forward to some more of my lemon curd. When I had processed the fruit I had 14+ cups of juice and zest. If I turned all of this into lemon curd it would get very expensive—19 cups of sugar, 15 sticks of butter and almost 5 dozen eggs, as well as all of the jars to put it in.

Karl’s Ginger Lemon Curd

Karl’s Ginger Lemon Curd

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Filed under Breakfast, Treats, Vegetarian

Karl’s Fried Green Onion and Ham Deviled Eggs

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

Karl’s Fried Green Onion and Ham Deviled Eggs

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Filed under Breakfast, California Fusion, Side Dishes

Claudia’s Deviled Eggs

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

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Filed under Side Dishes, Vegetarian

Karl’s Quiche Lorraine

Eilene’s friends are coming over again and Jan suggested that I make a quiche. Several years ago Jan taught in Paris and brought me back a French cookbook. I have attempted several recipes from it, but I have never been able to follow their directions.

Karl’s Quiche Lorraine

Karl’s Quiche Lorraine

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Filed under Breakfast, Main Dishes, Vegetarian