This is one of those recipes where I took a cooking technique from another recipe that completely changes the dish. I have been making variations of this dish for most of my cooking life, but it rarely came out how I knew it should be. For me this has been a dish in constant evolution, I do not think I have ever made it the same way twice. This is the first time I have even written it down.
Karl’s Wild Rice Pilaf
Filed under California Fusion, Pasta, Rice, Side Dishes, Starches
Our garden produced another spectacular cucumber and I did not want to make the same salad as the last time so I had this in mind when I went to the farmer’s market. One of the sellers had bags of mixed baby greens and vine ripe heirloom tomatoes. What I came up with is this salad.
Filed under California Fusion, Salads
Serve with Wild Rice Pilaf and Mesclun, Cucumber and Tomato Salad.
Karl’s Salmon Teriyaki BBQ on a Cedar Plank
Filed under Barbeque, California Fusion, Fish, Main Dishes, Seafood, Techniques
Karl’s Tomato and Cucumber Salad
We started a raised bed garden and we had one perfect cucumber. We had also planted basil and chives. So I created this recipe to match these ingredients.
Filed under California Fusion, Salads
We love the crawdads at Crawdaddy on King Street in San Jose, but at $10 a pound (unshelled) it gets very expensive to make a meal of them. Crawdaddy has 4 levels of heat: mild, medium, hot, and fire. We once got their hot and the only thing we have ever had that was hotter was real Thai soup. Their mild is spicy enough for most palettes. To stretch this special treat I use 2 pounds of crawdads as a soup base (which produces about ½ pound of meat) and comes with about 2 cups of their boil sauce which has lots of garlic. To boost the meat content I also add some langoustine and shrimp. The soup with Olive Oil Garlic Bread and Tomato and Cucumber Salad is this meal:
Olive Oil Garlic Bread
Tomato and Cucumber Salad
Karl’s Crawdaddy Corn Chowder II
Filed under Main Dishes, Seafood, Seafood Other, Stews
When I’m not acting as food photographer, blog editor, and sous chef, I’m with my mom on the cocktails-and-desserts side of the house on Sunday nights. This was a mildly disastrous cocktail I made to go with the Crawdaddy Chowder dinner. At first I used way too much lime, three or four times as much as it needed. I think I got limes and oz of lime juice confused. In any case, it required rescuing, above and beyond following any actual caipirinha recipe. The final result was delicious, and went a little something like this:
Juice limes. Slice and muddle mangos. Combine over ice, stir. Float the GM. Voila.
Filed under Uncategorized
Adapted from Jamie Does…
Original recipe calls for potatoes, but I replace it with garlic toast (recipe follows).
Original Note: What’s great about this recipe is that you can use whatever fish you like. Sea Bass, Wrasse, Pickerel, Pollock, Bream or Red Mullet all work well. You could even use lobster if you have it and feel like splashing out! Just talk to your fishmonger and get him to recommend a few of his freshest fish. Greek fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. That’s how I learnt to make this. Because their water is ready salted they don’t need any seasoning at all to achieve a perfectly delicious stew. Genius! Try to use a mixture of fish, so you get all sorts of different flavors and colors in this wonderful stew.
Filed under Main Dishes, Seafood, Stews
karllueck
Miriam
Jabberwocky Stew 