This is a family recipe from Jan’s father. I do not know where the name comes from (Charlie Browns?), but it is an excellent breakfast. It is, however, one that you generally have to plan ahead for.
Jan’s Charlie B’s
Tag Archives: recipes
Karl’s Rotkohl II
I want to make Charlie B’s tomorrow. This is a leftover breakfast, but to make it you kind of have to have the leftovers. I already had the potatoes, but I needed the sausage. That meant bratwurst for dinner tonight.
Karl’s Rotkohl II
Filed under California Fusion, German, Other Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s French Chicken Salad Croisandwich
I am not sure that this even counts as a recipe.
Karl’s French Chicken Salad Croisandwich
I have leftover Karl’s French Chicken Salad from last night. I usually try to have leftovers from my meals, so that someone (or several) can have a nice lunch the next day. Jan wanted crackers with her serving of chicken salad. I decided to put mine on a croissant.
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Filed under California Fusion, Chicken, Main Dishes, Poultry, Salads
Karl’s French Chicken Salad Wraps
I have leftover roast chicken, from last night. By itself, the chicken is moist and flavorful. The question is, “What to do I do with it?”
Karl’s French Chicken Salad Wraps
Filed under California Fusion, Chicken, Main Dishes, Poultry, Salads
Karl’s Rosemary Roasted Chicken
I have been doing a lot of Asian food lately and I asked Jan if she would like roast chicken. Of course, she said, “Yes,” and she said she wanted coleslaw to go with it. I also had some marble potatoes that I decided to roast at the same time I cooked the chicken.
Karl’s Rosemary Roasted Chicken
Filed under California Fusion, Chicken, Main Dishes, Poultry
Karl’s Rosemary Roasted Marble Potatoes and Whole Garlic
I wanted some potatoes to go with my rosemary roasted chicken. When I was at the store I saw these tiny marble-sized potatoes. They were so cute I had to have them. They were also the same size as the pre-peeled Chinese garlic that I buy and it just seemed logical to mix them together.
Karl’s Rosemary Roasted Marble Potatoes and Whole Garlic
Filed under California Fusion, Potatoes, Side Dishes, Starches
Karl’s Birthday/Chinese New Year’s Feast
My birthday falls in the middle of the week this year, so we have moved the party to this weekend. I like to have barbequed lamb, but the “spare the air” alerts have been almost constant this winter. Jan pointed out that next Friday is Chinese New Year and that we could use that as the theme.
Note: This post ties together my last nine posts. Each post covers one of the dishes I selected to make for my birthday/Chinese New Year’s dinner. In this post I try to explain my thinking in selecting each dish for this feast.
Filed under Main Dishes, Side Dishes
Karl’s Mongolian Lamb Lettuce Wraps
The Cantonese word for lettuce (生菜, san1 choi3) sounds like rising fortune. Lettuce wraps are an auspicious dish to serve on the New Year. These wraps can be filled with anything you would like to put in them. Lamb is an auspicious dish for my family—it is kind of a Lueck thing. I plan to fill my lettuce wraps with Mongolian lamb.
Karl’s Mongolian Lamb
Lettuce Wraps
Filed under Lamb, Main Dishes
Karl’s Cold Sichuan Noodles, original recipe
Noodles are a symbol of longevity in Chinese tradition. A usual recipe for Chinese New Year would be to serve these in a Longevity Noodle Soup. Traditionally, you slurp these noodles whole without breaking them, so that you do not cut your longevity short. For my birthday/New Year’s feast I decided to go a different route.
Karl’s Cold Sichuan Noodles
original recipe
Filed under Side Dishes, Starches
Karl’s Sichuan Dipping Sauce for Jiaozi
I rarely go to the labor of making my own jiaozi. I will usually whip up the dipping sauce that that we were frequently served in Chengdu. I made this sauce to dip for my birthday/Chinese New Year’s feast.
Karl’s Sichuan Dipping Sauce for Jiaozi
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Filed under Sauces and Spices
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Miriam
Jabberwocky Stew 