Tag Archives: pesco vegetarian

Karl’s Shrimp Miso Soup

Miso soup is perfect for a weekday meal. The soup broth itself is quick and easy to make, by itself it is simply dashi—a Japanese soup base—with some miso added for flavoring. After that, you may add pretty much anything you have available—a great way to use up any miscellaneous bits of vegetables that you have lying around. Today, I decided on shrimp, tofu, napa cabbage, green onion, and I happened to have some daikon sprouts and slivers of red jalapeño on hand.

Karl’s Shrimp Miso Soup

Karl’s Shrimp Miso Soup

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Filed under Main Dishes, Shrimp, Soups

Hamachi Shots

Two weeks ago, I tried making hamachi shotsChef Jeffrey Stout’s signature recipe at The Sea by Alexander—for the first time. I was rushed and forgot to add all of the ingredients. I also took a short cut that did not work well. This time, I am trying to faithfully follow the recipe—not something that is really in my nature.

Hamachi Shots

Hamachi Shots

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Filed under California Fusion, Fish

Levi Root’s Jamaican Coconut-Baked Fish Parcels

Adapted from Grill it with Levi

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.

Levi Root’s Jamaican Coconut-Baked Fish Parcels

Levi Root’s Jamaican Coconut-Baked Fish Parcels

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Filed under Fish, Main Dishes, Seafood, Steaming

Karl’s Shrimp and Wild Rice Stuffed Mushrooms II

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

Karl’s Shrimp and Wild Rice Stuffed Mushrooms II

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Filed under California Fusion, Shrimp, Side Dishes

Karl’s Shrimp and Wild Rice Stuffed Mushrooms

Timing is always a challenge when making a Thanksgiving’s day meal, so an appetizer or two is always a good idea to keep the hordes at bay. While Eilene hates mushrooms, everyone else loves them. This is a dish you can cook slightly ahead and quickly re-warm just before serving.

Karl’s Shrimp and Wild Rice Stuffed Mushrooms

Karl’s Shrimp and Wild Rice Stuffed Mushrooms

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Filed under California Fusion, Rice, Shrimp, Side Dishes

Karl’s Smoked Salmon and Avocado Toast

About once a week we have what we call “deli dinner”—smoked salmon or lox, bread, cheeses, and salads. We usually get most of the ingredients for this meal from La Villa Italian Deli. However, since it is a family run business, they close for the entire Thanksgivings Day weekend.

Karl’s Smoked Salmon and Avocado Toast

Karl’s Smoked Salmon and Avocado Toast

We made do by getting our ingredients from Whole Food‘s this week. We had some hot smoked salmon leftover and I decided to use it for lunch the next day. How do you feed three people with only one ounce of fish? I decided to mix it with an avocado and some chives that I had remaining from making Thanksgiving dinner. Avocado toast makes a great lunch when paired with a green salad. Continue reading

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Filed under California Fusion, Fish, Side Dishes

Karl’s Smoked Trout Deviled Eggs

I made some deviled eggs for Jan’s Ethno Breakfast—a local (Bay Area) meeting of corporate ethnologists. We had some leftover smoked trout and I thought I would experiment with it, in case  Jan asked me to make another dish for the next event. Plain deviled eggs are an infinite canvas for creative new dishes.

Karl’s Smoked Trout Deviled Eggs

Karl’s Smoked Trout Deviled Eggs

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Filed under California Fusion, Holidays, Side Dishes

Karl’s Grilled Ponzu Shiitaki Mushrooms

I made a Japanese feast for Sunday’s dinner. Miriam had requested that it be a vegetable forward and a low sugar meal.  Japanese dishes seem to have a lot of added sugar, but I could work with that.

Karl’s Grilled Ponzu Shiitaki Mushrooms

Karl’s Grilled Ponzu Shiitaki Mushrooms

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Filed under Sauces and Spices, Side Dishes, Vegetables

Karl’s Mizuna no Ohitashi

I made a Japanese feast for Sunday’s dinner. An ohitashi is basically a Japanese salad. A variety of green are parboiled, lightly dressed with a soy sauce based dressing and then served chilled. Using spinach seemed just too ordinary. I had planned to use komatsuna (Japanese mustard greens), but the greens at the store were yellowed and bug eaten. In the next bin was some fresh mizuna (also called Japanese mustard greens), so I decided to use that for my ohitashi.

Karl’s Mizuna no Ohitashi

Karl’s Mizuna no Ohitashi

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Filed under Salads, Side Dishes, Vegetables

Karl’s Enoki Miso Soup

Several of the recipes I am making for this Sunday’s dinner called for dashi—a few tablespoons here and a cup there. If I’m going to make dashi, I might as well make a miso soup. However, since I am making a lot of dishes this meal, I wanted it to be a simple soup with only a few ingredients.

Karl’s Enoki Miso Soup

Karl’s Enoki Miso Soup

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Filed under Side Dishes, Soups