Tag Archives: Labor Day

by | September 17, 2015 · 6:18 pm

Karl’s California Fusion Barbecued Tri-tip

A barbecue is very traditional for a Labor Day weekend, this year I decided to do tri-tip. Tri-tip is a very popular beef roast to barbecue in California—popularized in Oakland and Santa Maria in the 1950’s. The problems with this cut—it’s thick fat cap and odd shape—leads much of the rest of the world to slice this roast into steaks. The Hispanic world—of which California is really still a part of—knows better. Done right it is flavorful, moist and juicy—of course done wrong it is carbonized, dry and chewy.

Karl’s California Fusion Barbecued Tri-tip

Karl’s California Fusion Barbecued Tri-tip

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Filed under Beef, California Fusion, Holidays, Main Dishes, Sauces and Spices

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by | September 17, 2015 · 6:16 pm

Karl’s Moro Beans

I am doing a Cal-Mex barbecue for labor day and I decided to make beans to go with my tri-tip. Moro Beans are a Mexican heirloom varietal. When Jan and I went to Napa, she bought me a package of these beans from Rancho Gordo. They describe Moro beans as a cross between pinto and black beans. They say that these beans are flavorful enough to stand on their own with few additional flavors. I decided to take them at their word and keep it simple.

Karl’s Moro Beans

Karl’s Moro Beans

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Filed under Beans, Holidays, Side Dishes, Starches

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by | September 13, 2015 · 9:34 pm

Karl’s California Fusion Marinated Artichoke Hearts

Adapted from a Serious Eats recipe

I like marinated artichoke hearts, but they get a bit pricy for a tiny little bottle. When I saw baby artichokes for 5 for one dollar, I thought I would try making them for myself. It turned out not to be a simple task, but it was well worth the effort.

Karl’s California Fusion Marinated Artichoke Hearts

Karl’s California Fusion Marinated Artichoke Hearts

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Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian

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by | September 12, 2015 · 3:45 pm

Karl’s Annatto Barbecued Zucchini

I am doing a fusion Mexican theme this Labor Day. Spices from South of the (U,S,) Border, but in ways that are probably non-traditional. Jan and the kids have been pushing me to make more vegetarian dishes. I decided to make a second vegetable dish to go with my cauliflower. I had used an annatto sauce to make a bright red cauliflower. I am using the same sauce on zucchinis before I barbecue them.

Karl’s Annatto Barbecued Zucchini

Karl’s Annatto Barbecued Zucchini

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by | September 12, 2015 · 3:11 pm

Karl’s Annatto Cauliflower

I am doing a fusion Mexican theme this Labor Day. Spices from South of the (U.S.) Border, but in ways that are probably non-traditional. As an additional vegetable dish I decided on cauliflower. As I was looking around I saw that someone had used annatto to make a bright red cauliflower. That gave me ideas.

Karl’s Annatto Cauliflower

Karl’s Annatto Cauliflower

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Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian

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