This is Eilene’s birthday week, so she got to choose Sunday’s dinner. She wanted spicy chicken and pan fried noodles. While this is a meal in itself, I thought that a cold, vegetable salad would be a nice addition to the meal.
Karl’s Sichuan Pickle Salad
Filed under Pickles, Salads, Vegan, Vegetarian
I love pocket breads. I have recently been experimenting with bierock, the Volga German pocket breads. I have settled on the right proportions of bread to filling and I have decided to start branching out. What other fillings could I put in my “pockets?” Today, the answer is Chinese pork.
Karl’s California Fusion Baozi (包子)
Filed under bread, California Fusion, Chinese, Main Dishes, Pork
I am making a Sichuan Dinner tonight. So two days ago I started making my chili oil. Sichuan chili oil can be much more than just dried chilies cooked in oil.
Karl’s Sichuan Chili Oil
Filed under Chinese, Sauces and Spices, Vegan, Vegetarian
Jan and Eilene just got back from Hopi. Traveling in Arizona, other than chilies, most places they ate did not use any spices, beyond salt and culinary ash—the additive that turns blue corn meal dishes blue. Now that they are home, they want spicy dishes for dinner.
Karl’s Sichuan Roasted Chicken with Honey Lemon Glaze
and Stir-fried Vegetables
Filed under California Fusion, Chicken, Main Dishes, Poultry, Stir-fry, Vegetables
Dong quai steamed chicken is one of those dishes that I had in Chengdu and reconstructed from the memory of the taste. You steam the chicken for hours until the meat is falling off the bones. I remember that it had ginger and Chinese broad beans and was finished off with pea top. Pea tops are the tender leaves at the ends of the pea plant.
Karl’s Chinese Steamed Ginger Chicken
One of the benefits of Easter is leftover hard boiled eggs that must be used up quickly. By itself, a plain boiled egg is a bit dry. The solution is to “devil” the dry yoke by mixing it with a wide variety of things.
Karl’s Deviled Eggs Sichuan
Filed under California Fusion, Chinese-American, Poultry, Side Dishes
I needed a protein dish to do with my leek soup. I started making these only a few weeks ago, but they are so good that I know my family will eat them whenever I make them. The last time my son-in-law, Chris, mentioned that they needed la jiao (hot pepper) to go with the hua jiao (flower pepper).
Karl’s Szechuan Salt & Pepper Shrimp III
Filed under Main Dishes, Seafood, Shrimp
I rarely go to the labor of making my own jiaozi. I will usually whip up the dipping sauce that that we were frequently served in Chengdu. I made this sauce to dip for my birthday/Chinese New Year’s feast.
Karl’s Sichuan Dipping Sauce for Jiaozi
Filed under Sauces and Spices
I wanted a main dish to go with the rice salad that Jan had asked for. Jan went to Sonoma this weekend and went to Whole Spice. One of the things she came back with was a packet of Szechuan Salt & Pepper. A pan seared shrimp with this pepper blend seemed just the ticket.
Karl’s Szechuan Salt & Pepper Shrimp
Filed under Main Dishes, Seafood
This is not going to be a typical blog post for me. I view this blog as a recipe file for my daughters, Miriam and Eilene, which I allow the rest of the Internets peek in on. Today, however, I feel compelled to write a restaurant review. Myr and Eilene already know and love this restaurant, so this post is for everybody else.
If you are ever within 50 miles of Milpitas, California, you must find and eat at the South Legend Sichuan Restaurant. I have mentioned this restaurant before in passing. Yesterday, we had a great meal there that rivaled the best ones we had in more than a year in Chengdu, Sichuan.
Filed under Main Dishes, Seafood
karllueck
Miriam
Jabberwocky Stew 