Wife Jan is very fond of carrot salad. I am making barbecued chicken and Jan has requested a carrot salad to go with it. While the seasoning of the bird is “mostly” French cuisine, I decided to use a more Japanese dressing on the carrot salad. That’s called California Fusion.
Karl’s Pecan Carrot Salad
Filed under California Fusion, Salads, Vegetables
Tacos are an almost weekly meal at my house. To keep it interesting I change up the meat—wife Jan likes fish and chicken, daughter Eilene likes pork, and I like beef. I usually make enough taco filling that there is some left over for another meal, if you stretch it in some way. This week Jan spotted a recipe in a magazine for stuffed avocados and said, “make these.”
Karl’s Taco Stuffed Avocados
Filed under Beef, California Fusion, Main Dishes
I learned to make New York style pizza crusts a few weeks ago. Each batch makes enough dough for 2-3 pizzas. To keep things interesting, I usually make each one differently. This recipe is written to make enough sauce and toppings to make them all the same.
Karl’s New York Style Pesto Pizza
Filed under Main Dishes, Sauces and Spices
I learned to make New York style pizza crusts a few weeks ago. Each batch makes enough dough for 2-3 pizzas. To keep things interesting, I usually make each one differently. This recipe is written to make enough sauce and toppings to make them all the same.
Karl’s New York Style Alfredo Pizza
with Mushroom and Prosciutto
Filed under Main Dishes, Sauces and Spices
I learned to make New York style pizza crusts a few weeks ago. Each batch makes enough dough for 2-3 pizzas. To keep things interesting, I usually make each one differently. This recipe is written to make enough sauce and toppings to make them all the same.
Karl’s New York Style Hawaiian Pizza
Filed under Main Dishes, Sauces and Spices
Note: While most of my posts tend to have short discussions, every once in a while I will tackle a topic that requires an extended discussion. Other blogs may tell you what steps you should take to create a dish, but they sometimes gloss over why you should do things that way. The recipes I have found for pizza crusts were frequently like that. It has taken me two weeks of research and struggle to untangle pizza gluten.
Karl’s New York Style Pizza Crust
Filed under bread, Main Dishes
Daughter Miriam has been sick lately and cannot eat anything in the pepper or lily families— no chili powders, garlic, leeks, onion, or peppers (even bell peppers). This has made Sunday dinners quite a challenge lately. I needed to make something that was both flavorful, but without the things that would make her feel ill.
Karl’s Salt and Pepper Barbecued Tri-tip
Filed under Beef, Main Dishes
Daughter Miriam has been sick lately and cannot eat anything in the pepper or lily families— no chili powders, garlic, leeks, onion, or peppers (even bell peppers). This has made Sunday dinners quite a challenge lately. I needed to make something that was both flavorful, but without the things that would make her feel ill.
Karl’s Salt and Pepper Barbecued Corn
Filed under Side Dishes, Vegetarian
Daughter Miriam has been sick lately and cannot eat anything in the pepper or lily families— no chili powders, garlic, leeks, onion, or peppers (even bell peppers). This has made Sunday dinners quite a challenge lately. I needed to make something that was both flavorful, but without the things that would make her feel ill.
Karl’s Steamed Artichokes with Lime Dill Sauce
Filed under California Fusion, Side Dishes, Vegetarian
Daughter Miriam has been sick lately and cannot eat anything in the pepper or lily families— no chili powders, garlic, leeks, onion, or peppers (even bell peppers). This has made Sunday dinners quite a challenge lately. I decided to barbecue some tri-tip this Sunday and I thought a cold vegetables salad would go well with the beef.
Karl’s Two Bean and Cucumber Salad
Filed under Beans, Salads, Side Dishes
karllueck
Miriam
Jabberwocky Stew 