Nothing beats barbequed corn, except garlic barbecued corn. You can just throw shucked corn right on the grill and have the really good taste experience that American Indians have been having for literally centuries. However, I was raised in California where the motto (should be): “We reserve the right to fusion every cuisine.” I like my corn directly grilled, where the corn kernels are exposed to the heat and get a bit of charring.
Karl’s Garlic Barbequed Corn
Filed under Side Dishes, Vegetables
My son-in-law was waxing eloquently about Gobhi Musallam. Chris described the dish as a whole roasted cauliflower, an impressive Indian presentation dish, which fits his Ketogenic diet. The recipe is also in-line with the soft food diet that Myr has been put on by her doctor. However, we just had Indian food last week. While I like the idea of a whole roasted cauliflower, there is nothing that says it has to be Indian. What other cuisine could I adapt this technique to?
Karl’s Gobi Musallam Sichuan
(center)
Filed under Side Dishes, Vegan, Vegetables
I went to the Indian market looking for fresh methi leaves, but was told they didn’t have any because it was summer. I had picked up something called “green leaf,” which I was told was very good. Although it looked familiar I didn’t recognize it. I am always one to try something I have not tried before.
Karl’s Kalmi Saag Paneer
Note: I am still not sure that this is water spinach. If anyone out there knows by what other name the Indians call “green leaf” I would appreciate knowing.
Filed under Side Dishes, Vegetables
Yesterday was Daddy’s Day, so I made beef and beans. Today I am paying the price by making a vegetarian meal for Jan and Eilene. After work, Jan usually goes to the gym to work out and de-stress. Depending on which gym she goes to, the session she is attending, and the traffic she can come home anywhere from 6:45 to 7:15. With a stir-fry you can do all of the prep work and then put the dinner on hold, but ready to go, for easily an hour. A quick 10 minutes of stir-frying and a hot fresh dinner is on the table.
Karl’s Tofu, Garlic Stem, and Lettuce Stem Stir-fry
with Pan Fried Noodles
Filed under Main Dishes, Vegan, Vegetarian MD
I decided that I should make a Ketogenic Hoisin sauce to go with my pork lettuce cups. I looked online for a recipe to tweak and was very disappointed in what I found. In my opinion, there are three things which really do not belong in Hoisin sauce: peanut butter, honey, and ketchup.
Filed under Sauces and Spices
Adapted from Jamaicans.com
The dish called callalloo is the name given to two completely different dishes, depending on whether it is made in Jamaica or Trinadad. In Jamaica the main ingredient is usually amaranth and it is usually simply steamed with a few aromatic ingredients. In Trinidad the main ingredient is usually taro leaf, which they stew with okra and coconut milk.
Karl’s Jamaican Steamed Callaloo and Cabbage
Filed under Side Dishes, Vegan, Vegetables
This can hardly be called a recipe; it is more of a technique.
Karl’s Whole Roasted Yam
Filed under Side Dishes, Starches
Tonight’s dinner is Mapo Doufu and Beef with Mushrooms, neither of these dishes is heavy on the leafy greens. I need a side dish to go with them. Everyone in my household likes Chinese Broccoli (gai lan), so this is just another stir fry.
Karl’s Spicy Chinese Broccoli, Carrot and
Bamboo Stir Fry with Sichuan Pickles
Filed under Side Dishes, Vegan, Vegetables
Eilene is graduating from High School today and last night I decided to make one of her favorite dishes, spicy chicken and pan fried noodles. We lived in Chengdu, Sichuan, P.R. China for a year and a half back in 1988-90. While I have tried to replicate many dishes that we had during that stay, this recipe is closer to one from Cook’s Illustrated. I have wandered far from that original recipe.
Filed under Main Dishes, Poultry, Vegan
I would not have anyone believe that every dish I make is a grand success. The recipe I am posting was successful, but the variation pictured was less so. One of the down sides of constantly tinkering with recipes is that not every change works. While these failures are rarely inedible (one day I may tell the story of brine turkey) they are not always popular with my family. If you are lucky your family will tell you when something doesn’t work. Yes, I get “pouty” when they say that they didn’t like something, but that is better than making the same mistake twice thinking they loved whatever it was you had made.
Karl’s Teriyaki Tofu Burgers
Filed under Main Dishes, Vegan, Vegetarian MD
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Miriam
Jabberwocky Stew 