February 13th was Fat Tuesday and wife Jan asked for Louisiana food for dinner. I had decided on red beans and rice as my main dish. Since that dish is mainly meat and starch, I thought that I wanted a vegetable side dish.
Karl’s Louisiana Green Beans
Filed under California Fusion, Side Dishes, Vegetables
Jan’s “old” brother—long story involving 23&Me—and his wife are stopping by for breakfast. He has few teeth left and they have very standard “American” tastes—so nothing too chewy or exotically spiced. I decided that biscuits and gravy would be to their liking.
Karl’s Biscuits and Sage Sausage Gravy
Filed under Breakfast, California Fusion, Pork, Sauces and Spices
My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. This is mostly a Southern (US) recipe. If you went to any church potluck back then, someone would bring these deviled eggs. Everyone’s home recipe was virtually identical, so they almost always tasted the same. Continue reading
Filed under Side Dishes, Vegetarian
In Southern cooking (U.S.), a buttermilk marinade is frequently used to tenderize the chicken pieces before frying. I decided to try the technique in roasting a whole chicken. I found a few recipes that called for cutting up the chicken, but none for leaving it whole. While I have made buttermilk roast chicken before, every recipe has room for improvement.
Karl’s Buttermilk Roast Chicken II
Filed under California Fusion, Chicken, Main Dishes, Poultry
For some reason, I have never made biscuits from scratch. I frequently make scones for breakfast, but I have always depended on Bisquick for biscuits. Part of the reason for this is that I really did not understand the difference between the two. While I was making biscuits for biscuits and gravy, I discovered that they are easy and, by themselves, the are a delicious and versatile bread.
Karl’s American Biscuits
Filed under bread, Side Dishes, Vegetarian
More than forty years ago, I visited my second cousins in “Pleasant Valley,” Arizona. While I was there I had one of the most memorable meals of my life, biscuits and beef jerky gravy served with a side of fresh pinto beans. While biscuits and gravy is a standard Southern/Western dish, I have never had—before or since—as good as I had that day.
Karl’s Biscuits and Beef Jerky Gravy
Filed under bread, Breakfast, Sauces and Spices
The kids are coming over this Sunday. Last week, Miriam and Chris requested gumbo with okra, a signature Louisiana dish. I used to live in Gretna, across the river from the Big Easy, so I became very fond of Louisiana cuisine.
Karl’s Creole Chicken Gumbo
Filed under Chicken, Main Dishes, Pork, Poultry, Sauces and Spices
When Safeway has a half price sale on hams (after a holiday) I buy a half a ham and cut it into ¾ inch ham steaks to freeze for later. While ham steak is good just on its own, it is nice to dress it up a bit. For this Sunday’s dinner, I thought I would try to barbecue the steak and put a lemon glaze on it.
Karl’s Barbecued Ham Steak with Lemon Thyme Glaze
Filed under Barbeque, Main Dishes, Pork
I wanted a side dish to go with my ham steak and roasted vegetables. I know that Jan does not like black eyed peas, but I do. She can just eat more of the vegetables and leave the black eyed peas for me.
Karl’s Southern Black Eyed Peas
Filed under Beans, Pork, Side Dishes
I am making ham steak for this Sunday’s dinner. Miriam requested cauliflower and Jan loves Brussels sprouts. I had thought to make two separate dishes, but as I was looking at recipes on-line I saw that several combined these vegetables. For me ham calls for Southern (U.S.) cooking and it is not a Southern recipe if it doesn’t have bacon.
Karl’s Southern Roasted Brussels Sprouts and Cauliflower
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
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Miriam
Jabberwocky Stew 