My son-in-law is on the Atkins Diet, which means cooking with little or no starch and sugar—except for artificial things—of which I am rather suspicious. He had requested pork loin and I had been thinking “Italian,” until Miriam said she wanted bok choi, as well. Jumping half a world away, I decided on “Chinese.”
Karl’s Char Siu Flavored Barbecued Pork Loin (Atkins Friendly)
Filed under California Fusion, Chinese, Main Dishes, Pork, Sauces and Spices
With the kid’s on the Atkins diet I have to make more vegetable dishes and less dishes that use starch. To go with my char siu pork, I decided that steamed bok choy would be a good Chinese addition. This dish has minimal prep work and a quick sauce.
Karl’s Steamed Bok Choy with Mushroom Sauce
Filed under Chinese, Green Vegetables, Sauces and Spices, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
In this cast the Southern is Southern US. This recipe is from last Sunday’s dinner and I am just now getting around to posting it. I am doing a California Fusion Char Siu Flavored Pork Loin and I wanted a non-traditional vegetable dish to go with it. I decided to adapt a Cook’s Illustrated recipe to my purposes.
Karl’s “Southern” Chinese Green Beans
Filed under California Fusion, Chinese-American, Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
Last Sunday I made a barbequed Sichuan chicken. It was so successful that I decided to do something similar with a beef tri-tip. Beef will stand up to stronger flavors than chicken, so I added some onion, chili flakes and white pepper to the sauce.
Karl’s Barbecued Sichuan Tri-tip
Filed under Beef, Chinese, Main Dishes, Sauces and Spices
I needed a vegetable to go with my barbecued tri-tip and mushrooms. I wanted the dish to be Asian, but I did not want to have just a third dish covered in Sichuan pepper sauce. I decided on French green beans, Harcourt vert, that are thinner and more tender than regular American green beans.
Karl’s Green Beans with Dark Soy Sauce
Filed under Chinese, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
I have been cooking lately, but I have been too busy to post write up and post the recipes. This mushroom dish is from Sunday dinner two weeks ago. I did a barbecued chicken with a wet Sichuan sauce a few weeks ago and I thought the sauce would go well with grilled mushrooms.
Karl’s Barbecued Mushrooms
with Sichuan Pepper Sauce
Filed under Chinese, Sauces and Spices, Side Dishes, Vegan, Vegetarian
I did a barbecued chicken with a wet Sichuan sauce a few weeks ago and I thought it would go well as a Marinade/basting sauce with Sunday’s tri-tip and mushrooms. Continue reading
Filed under Beef, Chicken, Chinese, Fish, Pork, Sauces and Spices, Vegan, Vegetables, Vegetarian
Jan, Eilene, and I went to Napa on a day-trip. I went mostly to go to Whole Spice for the spices I can’t get around the South Bay—yes, I could have bought them on-line, but you really do not know what you are getting if you cannot smell the spices. We also went to find the lamb bacon that Jan had tried the last time she was there at the Fatted Calf.
Karl’s Rogan Josh
Filed under Lamb, Main Dishes
Adapted from Serious Eats and Cracking Curries recipes
Son-in-law, Chris, requested a crab curry for this Sunday. It seems to be just past Dungeness season, so there was nothing but very expensive King crab in the stores. I bought some packaged crab meat and stretched it with some cod.
Karl’s Tamarind Seafood Curry Soup
Filed under Fish, Seafood, Side Dishes, Soups
Most Americans know the Indian restaurant staple palak paneer, spinach with cheese. If you make the same dish and add other green vegetables to the spinach, or replace the spinach entirely, the dish becomes a saag (greens). A saag may be made from almost any green vegetable, today, I am using Lacianto kale.
Karl’s Kale Saag Paneer
Filed under Green Vegetables, Side Dishes, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 