Wife Jan is hosting Ethnobreakfast again and I am getting tired of endless variations of deviled eggs. Recently, I have discovered how to make the perfect short crust. Mini quiches came to mind as something new and different to experiment with. She is expecting 20 people to physically show up—some Skype into the meeting—so that means making at least 40 quiches.
Karl’s Mini Quiches
As I said, my wife does not like Hollandaise sauce. When I suggested making Eggs Benedict salad for her Ethno Breakfast, her response was a definite “NO!” I made a curried egg salad for her function, but I still though my suggestion was a good one. I substituted the mayonnaise—usually used in an egg salad with Hollandaise sauce.
Karl’s Eggs Benedict Salad
Filed under Breakfast, Main Dishes
Adapted from a Chef Jeffrey Stout recipe
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 Hamachi Shots
Filed under Fish, Seafood, Side Dishes
I am making a festival meal for one of Jan’s Chinese students. I wanted to make as many dishes as possible to show respect. Last week, I had made kūbide for one of our meals*, but I had some meat mix left over. I decided to serve meatballs an hor d’oeuvre.
Karl’s Kūbide Meatballs in Sesame Sauce
Filed under Beef, Lamb, Sauces and Spices, Side Dishes
Timing is always a challenge when making a large meal, so an appetizer or three is always a good idea to keep the hordes at bay. I had boiled some eggs for Jan’s Ethno Breakfast and I had a few left over. I am making a festival meal for one of one of Jan’s Chinese students, so I thought I would do a variation of the deviled eggs I made for her event. For Chinese guests, the more dishes you serve the higher respect you are showing.
Karl’s Curried Deviled Eggs with Chives
Filed under California Fusion, Side Dishes
Timing is always a challenge when making a large meal, so an appetizer or three is always a good idea to keep the hordes at bay. I made these for Thanksgiving and everyone—except Eilene—loved them. I am making a festival meal for one of one of Jan’s Chinese students, so I thought I would make a variation of them for my guests.
Karl’s Shrimp and Wild Rice Stuffed Mushrooms II
Filed under California Fusion, Shrimp, Side Dishes
Jan and I were discussing what to have with the challah I was making. Jan wanted me to make super-mini challah in the mini-muffin pan. Jan piped up with you could put jalapeños in it and they would be challahpeños! How far will this family go for a good pun? Apparently quite far.
Jan’s Challahpeños
Filed under bread, California Fusion, Side Dishes, Vegetarian
A salad, which was my original plan, did not quite an appropriate side dish to such an Asian meal. Eilene had planned to go to a party. I decided on a mushroom dish, which she would never eat.
Karl’s Mushrooms Stuffed
with Szechuan Shrimp
Filed under Shrimp, Side Dishes, Vegetables
I went to Safeway’s today and they had half hams for 49 cents a pound. For that price I could not pass one up. I like to cut these up into one inch streaks and freeze them for future meals. Tonight, I was already planning to make a sweet potato soup for Jan, but I knew that Eilene would like a bite of ham. She has been feeling a bit protein starved lately. I saved a couple of small ham steaks for our dinner.
Karl’s Apple Ham Spread
Filed under Uncategorized
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Miriam
Jabberwocky Stew 