Timing is always a challenge when making a large meal, so an appetizer or three is always a good idea to keep the hordes at bay. I made these for Thanksgiving and everyone—except Eilene—loved them. I am making a festival meal for one of one of Jan’s Chinese students, so I thought I would make a variation of them for my guests.
Karl’s Shrimp and Wild Rice Stuffed Mushrooms II
Filed under California Fusion, Shrimp, Side Dishes
Timing is always a challenge when making a Thanksgiving’s day meal, so an appetizer or two is always a good idea to keep the hordes at bay. While Eilene hates mushrooms, everyone else loves them. This is a dish you can cook slightly ahead and quickly re-warm just before serving.
Karl’s Shrimp and Wild Rice Stuffed Mushrooms
Filed under California Fusion, Rice, Shrimp, Side Dishes
Adapted from a Penelope Casas recipe
I am making a Spanish tapas dinner for this Sunday. Jan picked this tapas out of one of my cookbooks. Although I did not follow the recipe, it had some techniques for the fillings that I found interesting.
Karl’s Tapas: Champiñones Rellenos de Cerdo y Piñones (Mushrooms Stuffed with Pork and Pine Nuts)
Karl’s Tapas
Champiñones Rellenos de Cerdo y Piñones
Mushrooms Stuffed with Pork and Pine Nuts
Filed under Pork, Side Dishes
This is a bit off theme of my Macanese Sunday dinner, but I just wanted some stuffed mushrooms this week. Use bay scallops for this recipe—which are significantly less expensive than sea scallops.
Karl’s Scallop Stuffed Teriyaki Mushrooms
Filed under California Fusion, Seafood, Side Dishes
A salad, which was my original plan, did not quite an appropriate side dish to such an Asian meal. Eilene had planned to go to a party. I decided on a mushroom dish, which she would never eat.
Karl’s Mushrooms Stuffed
with Szechuan Shrimp
Filed under Shrimp, Side Dishes, Vegetables
karllueck
Miriam
Jabberwocky Stew 