Tag Archives: recipes

by karllueck | August 5, 2015 · 9:11 pm

Karl’s Barbecued Sichuan Chicken II

I have done this dish before, but it shows just how differently a dish will turn out when you make just a few changes. The last time I made enough sauce to make the marinade and no more. After the bird was barbequed I sprinkled some fresh Sichuan pepper on the dry surface, producing a bird with crisp skin and strong pepper flavor. This time I made twice as much sauce and basted the bird so that the final dish had a thick, sticky glaze that melded the sauce flavors. Mostly the same ingredients, but very different dining experiences.

Karl’s Barbecued Sichuan Chicken II

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Filed under California Fusion, Chicken, Chinese, Main Dishes, Poultry, Sauces and Spices

Tagged as barbecue, barbecued chicken, cooking, food, recipes, Sichuan chicken, sichuan pepper

by karllueck | August 1, 2015 · 11:09 pm

Karl’s Curried Peach Pasties

When I was making my curried chicken pasties, I had run out of filling before I ran out of dough. What was I going do do with the extra? I decided to use it to make some fruit hand-pies for dessert.

Karl’s Curried Peach Pasties

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Filed under California Fusion, Desserts & Treats, Pies & Tarts, Treats, Vegetarian

Tagged as baked fruit, baking, cooking, food, hand-pies, pasty, recipes

by karllueck | August 1, 2015 · 10:31 pm

Karl’s Chicken Curry Pasty

I have been seriously into stuffed breads lately. I made bierock last night and they were very popular. Jan asked for something with chicken for tonight.

Karl’s Chicken Curry Pasty

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Filed under California Fusion, Chicken, Main Dishes, Poultry

Tagged as chicken curry, cooking, Cornish pasties, curry, curry paste, food, Indian cuisine, pasties, pasty, recipes

by karllueck | July 31, 2015 · 4:54 am

Karl’s Bierock

Bierock are Volga German stuffed breads. The Volga Germans were brought into Russia by Catharine the Great for their “modern” technical skills. However, their cooking was not one of those skills. Many would consider both German and Russian traditional cuisines a wasteland—there is only so much you can do with cabbage, flour, potatoes and a little beef when you do not have access to, or can afford, fancy spices.

Karl’s Bierock

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Filed under Beef, California Fusion, German, Main Dishes, Vegetables

Tagged as baking, bierock, cooking, food, German cuisine, green onions, recipes, Volga German

by karllueck | July 30, 2015 · 4:00 pm

Karl’s Lamb Stew with Leeks

Jan is off on her yearly stitching retreat with her friends for four days. While she will tolerate barbecued lamb, she will not eat it any other way. Her absence allows me to make dishes that Jan will not eat.

Karl’s Lamb Stew with Leeks

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Filed under California Fusion, Lamb, Main Dishes

Tagged as braising, button mushrooms, cooking, Dutch oven, food, lamb stew, leeks, recipes

by karllueck | July 29, 2015 · 8:20 pm

Karl’s Lamb Bone Soup with Cabbage and Green Beans

With Jan out of town, I made a lamb stew for Sunday night’s dinner. I also made this lamb soup. Son-in-law, Chris, asked why I did not simply throw everything into one pot. In my mind I had an image of the thick, rich lamb stew and a second vegetable soup with lamb bone broth. While it may all end up in the same place, it would not be the same dining experience to mix the two dishes.

Karl’s Lamb Bone Soup with Cabbage and Green Beans

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Filed under California Fusion, Lamb, Side Dishes, Soups, Vegetables

Tagged as bone marrow, bones, cabbage, cooking, food, green beans, lamb bones, lamb stew, recipes

by karllueck | July 29, 2015 · 8:08 pm

Raspberries with Aceto Balsamico Tradizionale di Reggio Emilia

I cannot claim this recipe as my own. Miriam brought me some Aceto Balsamico Tradizionale di Reggio Emilia when she came back from Italy. I was under strict instructions never to use this vinegar in a salad dressing. The Acetaria San Giacomo’s website had photos to show off their products and one was of raspberries with vinegar and a light dusting of powdered sugar. This was clearly an acceptable use of “the good stuff.”

Raspberries with
Aceto Balsamico Tradizionale
di Reggio Emilia

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Filed under Desserts & Treats, Treats, Vegan, Vegetarian

Tagged as Aceto Balsamico Tradizionale di Reggio Emilia, balsamic vinegar, cooking, food, Italian cuisine, raspberries, recipes, vinegar

by karllueck | July 25, 2015 · 8:02 pm

Karl’s Chicken Satay with Pineapple Peanut Sauce

While I am still not convinced that the flavor is as good with gas grilling—over charcoal—it is certainly more convenient. Wanting something a bit different for a weeknight dinner, I settled on chicken satay. Satay, in the end, is just marinated meat grilled on a stick. While originating in Indonesia, it spread over Southeast Asia with each culture adding its own distinctions. Usually it is accompanied by a dipping sauce, some kind of peanut sauce being one of the more common.

Karl’s Chicken Satay with Pineapple Peanut Sauce

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Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices

Tagged as barbecue, barbecued chicken, chicken satay, cooking, food, Indonesian cuisine, peanut sauce, pineapple, recipes

by karllueck | July 25, 2015 · 4:59 pm

Karl’s California Fusion Peanut Sauce

I needed a sauce to go with my chicken satay. While I made a peanut sauce for my Vietnamese Summer Rolls, I wanted this one to be more Indonesian. Out went the hoisin sauce and the fish sauce. Palm sugar is a common Indonesian sweetener—and is lower on the glycemic index than white sugar. I also had that fresh pineapple I was planning to grill, so in it went.