Tag Archives: roasted

Karl’s Venezuelan Pernil Arapas

A while ago, Jan went to Napa and came back raving about Pica Pica’s arepas. She demanded that I learn how to make these make these South American pocket breads. I did my best, based only on her description and what I could find on the internet. Last week, we went up to San Francisco and I actually got to try one of Pica Pica’s arepas.

Karl’s Venezuelan Pernil Arapas

Karl’s Venezuelan Pernil Arapas

Continue reading

2 Comments

Filed under Main Dishes, Pork

Karl’s Roasted Salmon with Leeks II

Last Tuesday was St. Patrick’s Day and no one in this household likes what is sold as “corned beef” in the supermarkets. In fact, except for Chris, my son-in-law whose family is from Boston, we do not favor “boiled dinners” (everything thrown into the same pot and boiled). For us the classic dish for Irish Day is the Salmon of Knowledge.

Karl’s Roasted Salmon with Leeks II

Karl’s Roasted Salmon with Leeks II

Continue reading

1 Comment

Filed under California Fusion, Fish, Main Dishes, Seafood

Karl’s Szechuan Salt and Pepper Roast Chicken Au Jus

It has been a while since I have done roast chicken. One thing this blog has done for me (to me?) is to force me to test the bounds of flavors. I have been making Sichuan pepper shrimp and it has been very popular with my family. I decided to try this seasoning with a whole chicken.

Karl’s Szechuan Salt and Pepper Roast Chicken Au Jus

Karl’s Szechuan Salt and Pepper
Roast Chicken Au Jus

Continue reading

2 Comments

Filed under Main Dishes, Poultry

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

Karl’s Rosemary Roasted Chicken

Continue reading

1 Comment

Filed under California Fusion, Chicken, Main Dishes, Poultry

Karl’s Mixed Roasties

I usually do my traditional recipes for Thanksgiving. I do not do anything spectacular for the turkey (butter and Bell’s Poultry Seasoning under the skin and apple, lemon and herbs in the cavity) and I have already posted my Thanksgiving stuffing. Chris, my son-in-law, requested my cauliflower au gratin (yes, this is the third time in three weeks—he and Jan really like this dish). Other dishes we made this year were Jan’s Cranberry Cumberland Sauce and Jan’s Pecan Pumpkin Pie (this was just her pumpkin pie topped with pecans). The other dish that Jan requested for this year was mixed roasties.

Karl’s Mixed Roasties

Karl’s Mixed Roasties

Continue reading

Leave a comment

Filed under Side Dishes, Starches, Vegan

Karl’s Bavarian Schweinsbraten (Pork Shoulder Roast)

Last Sunday I made a Georgian pork roast. This left a good bit of leftover meat. I used part of the meat to make pork tacos early in the week. When I make taco filling I add lots of chilies, onions, and celery. After we had eaten our fill I was left with a good bit of taco filling left over. I used this meat to make sixteen tamales. These were so good that Jan asked me to make more pork this weekend, so we will have leftovers for tamales next week.

Karl’s Bavarian Schweinsbraten (Pork Shoulder Roast)

Karl’s Bavarian Schweinsbraten
(Pork Shoulder Roast)

Continue reading

1 Comment

Filed under Main Dishes, Pork

Karl’s Roasted Cauliflower Leyden au Gratin

Jan’s first fieldwork was with the Kwinti Maroons of Suranam. To follow up on the records of this people she had to spend some time searching the colonial records in Holland. While she was there she fell in love with Leyden cheese, which is a Gouda cheese with cumin seeds.

Karl’s Roasted Cauliflower Leyden au Gratin

Karl’s Roasted Cauliflower Leyden au Gratin

Continue reading

1 Comment

Filed under Side Dishes, Vegetables

Karl’s Caucasus Style Braised Pork Shoulder

Adapted from Gourmet magazine

I have been looking at the recipes on Georgia About with hungry eyes, I am talking about gee-OR-gee-a. If you search for Georgian recipes you will get three things: 1) Southern U.S. Georgian recipes, 2) late 18th century English Georgian cooking, 3) and a few recipes from the country of Georgia. With this as my inspiration I started to create a Georgian feast for this Sunday.

Karl’s Caucasus Style Braised Pork Shoulder

Karl’s Caucasus Style Braised Pork Shoulder

Continue reading

1 Comment

Filed under Main Dishes, Pork

Karl’s Roasted Green Bean Salad

I usually serve a simple green salad when I make cioppino. Today I decided to do something special for Jan’s birthday. I picked up some nice green beans at yesterday’s farmers market. She also likes roasted vegetables and Big Paws Mission Fig balsamic vinegar. I thought I would combine all of these things into a cold salad to go with the fish stew.

Karl’s Roasted Green Bean Salad

Karl’s Roasted Green Bean Salad

Continue reading

1 Comment

Filed under Salads, Side Dishes, Vegan, Vegetables

Karl’s Whole Roasted Yam

This can hardly be called a recipe; it is more of a technique.

Karl’s Whole Roasted Yam

Karl’s Whole Roasted Yam

Continue reading

1 Comment

Filed under Side Dishes, Starches