Adapted from a Leite’s Culinaria recipe
Happiness for Jan is a pot of steamed clams and/or mussels. Since I am doing a Portuguese feast with a salt cod dish and caldo verde, I thought clams would go very well. The first dish I looked at was roast pork smothered in steamed clams. Jan was quick to reject this. She does not mind a little pork in her clams as a flavoring, but in her mind it is all about the clams.
Karl’s Portuguese Steamed Clams
Filed under Main Dishes, Seafood, Steaming, Stews
Adapted from a chef Manuel Azevedo recipe
Traditionally this dish is serves as a casserole. Chef Azevedo, born on the island of São Jorge in the Azores, turns this Portuguese dish upside down. This allows the exposed codfish to brown slightly and the layer of potatoes on the bottom to crisp.
Karl’s Portuguese Salt Cod and Potato Casserole
Filed under Casseroles, Fish, Main Dishes, Potatoes, Seafood
Adapted from a Leite’s Culinaria recipe
Most of the people of Portuguese ancestry in San Jose actually come from the Azores. Although many families have been here for more than one hundred years, they still maintain a strong sense of cultural identity and family ties to the home islands. If they have room in their yard for a garden, you may be sure that kale is growing in there. Caldo Verde, green broth, a kale and potato soup is a staple of Portuguese cuisine.
Karl’s Caldo Verde
Portuguese Kale Soup
Filed under Green Vegetables, Pork, Soups
This dish has become a standard weekday meal at my house. Jan asks for it at least once or twice a month. This makes it a bit boring for me, so I am always tinkering with the recipe trying to make it even better.
Karl’s Barbecued Veracruz-style Fish Tacos
Filed under Barbeque, Fish, Main Dishes, Sauces and Spices, Seafood
I am making Vera Cruz Fish Tacos and I decided that I wanted to add a side salad. I could have just served my garlic BBQ corn as a side dish, but I had two navel oranges left over after making a batch of orange infused sugar. Combining the two seemed like a good way to use up the leftovers.
Karl’s Garlic Barbecued Corn and Orange Salad
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
This is a dish that I make every few months. When I make a chicken dish, I frequently buy whole chickens and cut them up myself. I cut out the back and freeze the necks, wing tips and any trimmings to make chicken stock.
Karl’s Refrigerator Chicken Soup III
Filed under Chicken, Main Dishes, Poultry, Soups, Vegetables
Last Sunday I made Santa Maria barbecued tri-tip. By Tuesday I had only a scant half a pound of meat left. By itself it was not enough to use as a main dish, so I decided to stretch it with grilled peppers. Fajitas are seared peppers and can be made with any meat, something like a Mexican stir-fry.
Karl’s Tri-tip Fajitas
Filed under Beef, Main Dishes
On the Fourth of July we went to a friend’s house for Santa Maria barbeque. Jan liked it so much that she asked me to make it this Sunday. A Santa Maria Barbecue is not complete without pinquito beans and Santa Maria style salsa.
Karl’s Santa Maria Barbecued Tri-tip
Filed under Barbeque, Beef, Main Dishes, Sauces and Spices
I am making Santa Maria barbecue this Sunday and this needs a special kind of beans. I finally found a source for heirloom Santa Maria pinquito beans. If you live in the South Bay (San Jose, CA area) it is just a short 30 minute drive down to just south of Gilroy to where the 101 briefly becomes a two lane highway. Garlic World is an overgrown roadside fruit stand that specializes in Gilroy’s primary crop—I love when the wind is out of the south in the morning, it smells of garlic. Garlic World also carries Suzie Q’s pinquito beans.
Karl’s Santa Maria-Style Beans II
Filed under Beans, Pork, Side Dishes, Starches
Santa Maria style salsa is a necessary accompaniment to Santa Maria barbecue. I, of course, could not make it exactly as they do in Santa Maria.
Karl’s Santa Maria Style Salsa
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
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Miriam
Jabberwocky Stew 