Miriam and Chris moved recently and they had a house-warming this weekend. A few weeks ago, I made Tandoori meatballs and I decided to make some “party-sized meatballs” for their gathering. This was made slightly more complicated by their request that these be carbohydrate-free.
Karl’s Party Tandoori Chicken Meatballs
Filed under California Fusion, Chicken, Main Dishes, Poultry
Louise’s adobo was her own variation of the more traditional adobo made by Louise’s aunt. The Philippines is a large country of many islands and ethnic groups, so what is true for one group may not be true for other groups and islands—this is the way Louise’s family makes adobo. Adobo can be made either wet—simmered submerged in the sauce for hours—or dry—slowly braised, while adding a bit of the sauce at a time. Continue reading
Filed under Main Dishes, Pork, Stews
A few days ago. I made what I thought was Filipino pork adobo—based on a recipe I had tweaked from the internet—and served it to Eilene’s friend from the Philippines. The response I got was disappointing—“…good, but it is not Filipino pork adobo.” Continue reading
Filed under Main Dishes, Pork, Stews
I usually make my seafood chowder with the less expensive bits of seafood, bay scallops, cod, small shrimp. Last weekend, I bought 10 lobster tails for Miriam’s birthday and two of my guests canceled. I had two tails that I did not use. What could I do with them to feed three people?
Karl’s Seafood Chowder with Lobster
Filed under Main Dishes, Seafood, Shrimp, Soups
Base on Ultra Rich Caramelized Filipino Pork Adobo
I was originally going to call this a Filipino adobo, but I served it to Eilene’s friend from the Philippines. While it was “…good, it is not Filipino pork adobo.” It was too sweet and who puts vegetables in a meat dish like adobo?
Karl’s California Fusion Pork Adobo
Filed under California Fusion, Main Dishes, Pork
Miriam requested Surf and Turf for her birthday dinner this week end. I suggested several possible international spicings, but she wanted it to be a simple salt and pepper tri-tip. If you are going to eat beef, sometimes you just want to taste the beef.
Karl’s Salt and Pepper Tri-tip
Filed under Barbeque, Beef, California Fusion, Main Dishes, Seafood
Adapted from a America’s Test Kitchen recipe
Miriam requested grilled vegetables for her birthday dinner and gave me a list of vegetables she wanted. I could have just thrown them on the grill, but ATK recently did a show on Tunisian Mechouia. Looking at other recipes on-line, this dish can vary from a vegetables puree to the chunky salad produced by chef Julia Collin Davison at ATK.
Karl’s Tunisian Mechouia
Grilled Vegetable Salad
Filed under Barbeque, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
I am making Surf-and-Turf for Miriam’s birthday dinner this weekend. I am making a Tunisian salad and I thought lemon couscous would be a good compliment. I have made lemon couscous before, but I thought I could improve it.
Karl’s Lemon Saffron Couscous
Filed under Pasta, Side Dishes, Starches, Vegan, Vegetarian
Miriam asked for Surf-and-Turf for her birthday and we are having several friends and relatives over, I decided I needed several starters to keep them at bay while I finished cooking.I though that a selection of small plates would give them something to nosh on while they waited. In addition to the cabbage, I made cucumber pickles and Shishitō.
Karl’s Salt Pickled Cabbage with Japanese Chilies II
Kyabetsu Shio-zuke Tsukemono
Filed under Green Vegetables, Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
Shishitō peppers are the hot new pepper in California—which is surprising since most of them are very mild. Miriam and Chris requested them for her birthday dinner this Saturday. Jan and I wanted to know what all the fuss was about, so I cooked some up this week.
Karl’s Pan-roasted Shishito Peppers with Lemon
Filed under California Fusion, Side Dishes, Vegan, Vegetables
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Miriam
Jabberwocky Stew 