Tag Archives: recipes

Karl’s Cajun Deviled Eggs for a Crowd

Jan’s Ethno Breakfast has come around again. For the last one I had made two dozen curried deviled eggs with chives. I did not want to make exactly the same thing again, so I thought I would make this batch Cajun. Cajun cuisine calls for “the holy trinity”—bell pepper, celery and onions.

Karl’s Cajun Deviled Eggs for a Crowd

Karl’s Cajun Deviled Eggs
for a Crowd

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Filed under California Fusion, Side Dishes

Karl’s Simple Shrimp Shoyu Ramen

Wife Jan wanted something warm and noodle-y for a weekday meal. We have been on a search for the perfect bowl of ramen in San Jose—the best we have found so far, near us, is Masa Ramen. While I have made a complex version of this dish, I wanted something simpler and with fewer ingredients.

Karl’s Simple Shrimp Shoyu Ramen

Karl’s Simple Shrimp Shoyu Ramen

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Filed under Main Dishes, Shrimp, Soups

Karl’s Chicks in Blankets (AKA Sausage Rolls)

Several years ago, I posted a fancier version of pigs in blankets two ways—in one I had made homemade sausage.  In America, “pigs in blankets” can refer to either a sausage baked into a bun—what the British would call a sausage roll or bun—or a breakfast sausage rolled up into a pancake. Today, I am switching chicken breakfast sausages for pork.

Karl's Chicks in Blankets (AKA Sausage Rolls)

Karl’s Chicks in Blankets
AKA Sausage Rolls

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Filed under Breakfast, California Fusion, Chicken, Main Dishes

Karl’s Simple Yosenabe

Yosenabe is a type of nabemono or one-pot dish. The traditional nabe pot is a fairly deep, round bottomed pot with a wooden lid that fits inside the edges of the pot.  I had planned to make my usual yosenabe for Sunday’s dinner, but the kids decided not to come over—daughter Eilene also ended up going out—so it was just my wife and myself. I cut down the number of ingredients to be enough for just two.

Karl’s Simple Yosenabe

Karl’s Simple Yosenabe

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Filed under Main Dishes, Seafood, Soups

Karl’s Cajun Chicken Tacos

I like to mix things up to keep weekday meals interesting. Taking one culture’s ingredients and combining it with cooking techniques and presentation of another culture’s dishes. This time, I am combining Cajun ingredients with a Mexican taco.

Karl’s Cajun Chicken Tacos

Karl’s Cajun Chicken Tacos

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Filed under California Fusion, Chicken, Main Dishes

Karl’s Cajun Salsa

I had decided to blend Cajun and Mexican cuisines to make chicken tacos. Tacos call for salsa. I decided to make a salsa out of the “holy trinity” of Louisiana cooking—bell peppers, celery, and onions.

Karl’s Cajun Salsa

Karl’s Cajun Salsa

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Filed under California Fusion, Side Dishes, Vegan, Vegetarian

Karl’s Kūbide Bierocks

I love stuffed breads, whether you call them a samsa, a pasty, a samosa, or a bierock. While making them can be a lot of work—you are first making some kind of stew, letting it cool, making the dough, and then filling the dough with the stew, before baking them all together—the payoff is well worth the added labor. Packet breads are a convenient, grab-and-go meal for lunches and I usually get two, or even three, meals for three people out of one recipe.

Karl’s Kūbide Bierocks

Karl’s Kūbide Bierocks

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

Karl’s Leftover Steamed Chicken Soup

Last Sunday I made steamed chicken for Sunday’s dinner. While my family ate a great deal of it, there was enough left over for soup on Monday. Making soup with leftovers is second nature to me.

Karl’s Leftover Steamed Chicken Soup

Karl’s Leftover Steamed Chicken Soup

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Filed under Chicken, Main Dishes, Soups

Karl’s Chinese Five Spiced Steamed Chicken

Daughter Miriam is on a very restricted diet—no onions, garlic, or peppers (not even bell peppers). This has made creating my Sunday feasts a bit of a challenge. After a bit of negotiation, we settled on Chinese steamed chicken and pea sprouts for this week.

Karl’s Chinese Five Spiced Steamed Chicken

Karl’s Chinese Five Spiced Steamed Chicken

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Filed under Chicken, Main Dishes

Karl’s Steamed Pea Sprouts with Marinated Oyster Mushrooms

Daughter Miriam is on a very restricted diet—no onions, garlic, or peppers (not even bell peppers). This has made creating my Sunday feasts a bit of a challenge. After a bit of negotiation, we settled on Chinese steamed chicken and pea sprouts for this week.

Karl’s Steamed Pea Sprouts with Marinated Oyster Mushrooms

Karl’s Steamed Pea Sprouts with Marinated Oyster Mushrooms

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Filed under Side Dishes, Vegan, Vegetarian