Monthly Archives: March 2013

Eggah – Egyptian Omelette Recipe

Posted on March 31, 2013 by pauldelancey

Egyptian Breakfast

EGGAH
(Omelette)

INGREDIENTSEggah-

2 medium onions
1 tomato
1/2 red bell pepper
10 eggs
3/4 teaspoon coriander
3/4 teaspoon cumin
2 teaspoons parsley
1/4 teaspoon sea salt
3 tablespoons butter
2 tablespoons flour

PREPARATION

Mince onions. Dice bell pepper and tomato. Mix eggs, coriander, cumin, parsley, and sea salt in mixing bowl. (This is why a mixing bowl is called a mixing bowl. ☺)

Put butter and onion into skillet. Sauté at medium-high heat for about 5 minutes or until onion softens. Stir frequently. Add flour. Mix thoroughly. Add eggs/spice mixture to skillet. Stir. Cook for about 5 minutes with lid on or until eggs turn golden brown on the bottom. Flip the omelette over and cook for about 3 minutes or until the new bottom side is golden brown as well. (Note, it’s okay to use a spatula to cut the omelette in half or into four pieces before flipping it over. If your guests complain about this, point toward your vast supply of sharp kitchen knives, kitchen scissors, and kitchen mallets.)

Serve hot to friends and family and cold to telemarketers.

TIDBITS

1) Egypt is home to the Suez Canal.

2) Dentists perform root canals.

3) In a movie, Marilyn Monroe so dislikes a man she says, “You, you dentist.”

4) Do mimes cry out during root-canal operations?

5) I much prefer root beer to undergoing a root canal.

6) Charlie Root pitched for the 1935 National League champion Chicago Cubs.

7) Shirley Temple was a child film star around that time. She has a non-alcoholic drink named after her.

8) My mother met Shirley Temple.

9) My mother later had me and now you have this recipe. ☺

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

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Papas Chorreadas (Colombian Potatoes With Cheese And Tomato Sauce)

Posted on March 30, 2013 by pauldelancey

Colombian Entree

PAPAS CHORREADAS
(Potatoes with cheese and tomato sauce)

INGREDIENTSpapasch-

5 red potatoes
1 small white onion
5 Roma tomatoes
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon cilantro
1/2 tablespoon flour
1 cup heavy cream
6 ounces mozzarella

PREPARATION

Heat water on high temperature in large pot. While water comes to boil: wash potatoes, mince onion, and dice tomatoes. Put potatoes in boiling water. Cook on medium-high heat for about 30 minutes or until potatoes are soft to the fork. Remove potatoes.

While potatoes are cooking, add olive oil, onion, chili powder, cumin, and cilantro. Sauté on medium-high heat for about 5-to-10 minutes or until onions are tender. Stir frequently. Mix in flour. Add heavy cream and mozzarella. Cook for about 5 minutes until cheese melts and sauce boils. Stir frequently. Remove from heat. (Note, the culinary arts concern themselves exclusively with solid and melted or liquid cheese. I have yet to see a cookbook or recipe that calls for gaseous cheese. Imagine being able to breathe cheese. Warning! Cheese air is really hot.)

Cut potatoes in half. Pour sauce evenly over each potato.

What do you think of this recipe?

TIDBITS

1) In English, chorreadas means “to pour.”

2) And papa is Spanish for potato.

3) While papa is Latin for pope.

4) Don’t confuse your Latin with your Spanish. Pope Francis is not Potato Francis nor does Papas Chorreadas mean Pope To Pour.

5) Saint Francis showed the world how it was good to be poor.

6) I like to think Saint Francis would have liked this dish. He’s one of my favorite saints.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Updating Mark Twain’s Picket Fence

Posted on March 29, 2013 by pauldelancey

Perhaps you’re worried you guns will be taken from you. Perhaps you want something that will deter a vicious intruder in your home more than dewaltyour current arsenal of rubber bands, but is less lethal than an assault weapon in case of accidental use by the family. If so, DeWalt has something for you. Look at the weapon to the right. This baby can shoot a 16-D nail through a 2×4 at 200 yards.

But is it any use outside of defending your family from armed attackers? Is it dual purpose like my kitchen mallet that can crush  the skull of the robber inside my living room or flatten that chicken breast to make scallopini?

Yes it is. Remember famous scene where Tom Sawyer so convinces his friends that painting a picket fence is such fun they even pay him for the privilege of painting? Well suppose you want to put a picket fence around your front yard. You don’t want one of those faux plastic picket fences. You want an honest -to-goodness wooden one. But gosh you say, nailing all those pickets will take forever with a hammer. Is there an easier way?

I’m glad you asked. Simply lean all the pickets against the cross boards of your fence. Stock your lawn table with plenty of beer and pretzels and invite all your friends who own a DeWalt nail gun over for a party. Challenge your friends to hit those little pickets. After a few beers, they’ll be blazing away with their DeWalts. Over the course of an hour of shooting, enough bulls-eyes will occur to nail your fence together. And with a range of 200 yards you can put up a rather long picket fence. And like Tom Sawyer you’ll be the only one to know it was supposed to be work.

Of course, it must be said many of the fired nails will not hit their targets. Best to invite all your neighbors and their pets to your beer-and-pretzel party. Remember, the best position on guns is behind them.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

 

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Hungarian Burger Wrap Recipe

Posted on March 27, 2013 by pauldelancey

Hungarian Entree

HUNGARIAN BURGER WRAP

INGREDIENTSHungaBW-

1 1/2 medium onions
1 garlic clove
1 1/2 pounds ground beef
1/2 tablespoon paprika
1 teaspoon parsley
1/4 teaspoon pepper
1/4 teaspoon sea salt
1/4 teaspoon thyme
1/3 cup sour cream
1/4 cup beef broth
8 large lettuce leaves

PREPARATION

Mince onion and garlic. In mixing bowl, make hamburger patties with beef, onion, garlic, paprika, parsley, pepper, sea salt, and sour cream. Fry patties in pan on medium-high heat for about 10 minutes. Flip patties over about every 3 minutes. Pour half of the beef broth on the burger each time you flip the burgers. This moistens the patties. (No, no I’m still not ready to use the word . . . moisturize.)
TIDBITS

1) Why does this recipe use lettuce wraps instead of hamburger buns?

2) I didn’t have any hamburger buns. I was just at the store and didn’t want to go back again and the patties were already cooked when I discovered the buns’ absence.

3) It would have been nice if the local supermarket could have catapulted some buns to me.

4) But they don’t have that service and seem positively disinclined to start catapulting anything to customers.

5) Besides what would happen if the catapulted burgers accidentally landed on a diver at a high-school swim meet? It would throw off his dive, give him a bad score and maybe cause his high school to lose.

6) And what if the catapulted hamburger buns triggered the army’s automatic missile defense system? The army’s intercepting missile would hit the buns. The buns would explode. Bun bits would coat houses all over the neighborhood.

7) The army would also assume we were under attack by a vicious unseen enemy. Our armed forces would go to the highest level of readiness possible.

8) Other nuclear nations would see this and believe we were preparing for a nuclear first strike.

9) They’d preempt our imagined nuclear strike with one of their own.

10) We’d retaliate. It’d be the end of the world.

11) All because I wanted buns when I could have made do with lettuce leaves.

12) Lettuce is no threat at all to cause nuclear war. It provides fiber as well!

13) Yay, lettuce.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Venezuelan Hot Dogs Recipe

Posted on March 26, 2013 by pauldelancey

Venezuelan Entree

VENEZUELAN HOT DOGS

INGREDIENTSvenezhd-

1 small onion
1/8 head cabbage
1 3 ounce bag plain potato chips (or whatever amount is close or preferred)
6 potato hot-dog rolls (regular okay)
6 pork hot dogs (beef okay)
mayonnaise
mustard
ketchup

SPECIAL UTENSIL

rice cooker with steamer insert

PREPARATION

Mince onion and cabbage. Smash the potato chips into little bits. My preferred way is to hit the potato-chip bag a number of times with my fist. (Don’t be so enthusiastic that the bag ruptures and little chips fly all over the kitchen.)

Fill bottom of rice cooker with enough water to cover hot dogs. Bring water to boil. Add hot dogs. Put in steamer insert. Add as many rolls as will fit on the insert. Cover with lid. Cook for 2-to-3 minutes or until rolls are warm and soft. Remove rolls. (Be sure to check; over-steamed rolls can get soggy.) Add remaining rolls and cook another 2-to-3 minutes. Remove rolls. Remove hot dogs with tongs or fork.

Put hot dog in roll. Spoon desired amounts of onion, cabbage, and potato chips on hot dog. Squirt mayonnaise, mustard, and ketchup on top of your creation until you are happy. (Eat with the cut of the roll facing up. This is a messy hot dog.)

TIDBITS

1) The recent leader of Venezuela was Hugo Chavez.

2) The United States did not have the best relationship with him.

3) But Venezuela’s hot dogs are great. Perhaps we could show the new Venezuelan leadership how much enjoy this dish.

4) We have good hot dogs as well. Our president could bring their president chili dogs and Coney Island dogs. My their president could give us Venezuelan hot dogs to bring back to the United States.

5) Hot Dog Diplomacy. We should give it a chance. After all, look what Ping-Pong Diplomacy did for China and America.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Pule Me Arra – Chicken With Walnuts Recipe

Posted on March 24, 2013 by pauldelancey

Albanian Entree

PULE ME ARRA
(Chicken with walnuts)

INGREDIENTSpulemea-

4 chicken breasts
5 garlic cloves
5 ounces walnuts.
1 bay leaf
2 tablespoons olive oil

2 tablespoons flour
3 tablespoons butter (2 tablespoons later)
1/4 teaspoon white pepper (or black pepper)
1/4 teaspoon sea salt (or salt)
1/4 teaspoon thyme
2 tablespoons vinegar

2 egg yolks
2 tablespoons butter

Goes well with rice

PREPARATION

Cut chicken into 1/2″ cubes. Mince garlic. Crush walnuts.

Put chicken, garlic, bay leaf, and olive oil in saucepan. Sauté on medium-high heat for about 10 minutes or until chicken is white inside . (Okay, you might need to cut open a chicken cube to see. If it’s done, you might want to taste that piece to be sure. And then a second chicken cube, and a third, because you never know. ☺) Stir occasionally.

Add flour and 3 tablespoons butter to second saucepan. Sauté the flour on medium-high heat until flour turns light brown. Stir constantly. Add chicken cubes, vinegar, walnuts, pepper, salt, and thyme. Cook for another 20 minutes on low heat. Stir occasionally. Transfer this wonderful mixture to large serving bowl.

Sauté eggs yolks in 2 tablespoons of butter using high heat, in third saucepan, until butter boils and eggs reach desired level of doneness. Pour sautéed eggs and butter on top of chicken-and-walnut mixture. Serve immediately.

TIDBITS

1) Pule me arra translates from Albanian to chicken with walnuts while gjellë me arra means dish with walnuts.

2) This is useful information if you’re ever on an Albanian quiz show.

3) According to one of my FacebookTM friends, Albania along with Moldova are the two forgotten countries of Europe. Your never hear of them.

4) I did find out, though, that Albanians are mad about walnuts.) There is an episode in the Dick van Dyke Show where aliens take over people’s bodies. You can tell they’re aliens because they have no thumbs and absolutely love walnuts.

6) The original Waldorf salad was created at the Waldorf-Astoria Hotel in 1896 by the maître d. This first version did not contain walnuts.

7) So we know the Waldorf-Astoria was not hiring walnut-loving aliens at that time. Walnuts were added to the salad later.

8) Thus we can pinpoint the Great Walnut-Loving Alien Invasion of Earth to after 1896.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Provencale Dressing Recipe

Posted on March 23, 2013 by pauldelancey

French Appetizer

PROVENÇALE DRESSING

INGREDIENTS

ProvDre-

2 cups mayonnaise
6 tablespoons red wine vinegar
2 garlic cloves
1/2 tablespoon Dijon mustard
1/2 tablespoon herbes de Provence
1/4 teaspoon French tarragon (or tarragon)
1/4 teaspoon white pepper
1/4 teaspoon sweet French basil (or basil)

PREPARATION

Mince garlic cloves. Combine all ingredients in mixing bowl. Mix thoroughly. Cover and refrigerate for 2 hours or until you can’t stand waiting any more or until ravenous guests arrive.

TIDBITS

1) This recipe tells you to cool the dressing in your fridge.

2) Putting your beer bottle in your fridge is not the fastest way to cool it down.

3) The fastest way to cool down your beer is to put it in a sink full of cold water and crushed ice while cold tap water falls on the beer bottle.

4) Okay, okay, the fastest way to cool down your bottle of beer is to combine your sink full of cold water and crushed ice with liquid nitrogen.

5) Too little liquid nitrogen and nothing happens.

6) Too much and your beer freezes. So will the water in your sink. So will your hand if you try to take the beer bottle out of the liquid nitrogen.

7) Tidbit 6 is why you must jump through all sorts of hoops to buy liquid nitrogen.

8) So may I suggest using tidbit 3 if you want to cool your beer.

9) Better living through chemistry.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Avery Debow, Winner of Bump Off Your Enemies Literary Event

Posted on March 22, 2013 by pauldelancey

In the Bump Off Your Enemies Literary Event, I am pleased to announce winner number one of two. Please join with me in congratulating Avery for her submission; HAPPY BIRTHDAY.

averydeb

By: Avery DeBow

The desktop fan ruffled the ribbon. The loops swelled like the waves of a tiny blue ocean. A surprise, indeed. He hadn’t received a present from an employee… Ever. He picked at the wrapping, first tentatively, but with more zeal as the shreds of paper fell away. He lifted off the lid, his mind ticking through ideas of what lay inside, the hope of at last being respected filling his tight little chest. The tissue paper rustled. A creature—might have been a rat before whatever dreaded disease consuming it had ravaged its body and turned it into a pustulous, skeletal horror—leapt from the folds. He shrieked as it came. And again as it latched on.

Rows of eyes studied him through the slats in the blinds, each hungrily fixed on the foul beast injecting demise into his veins. Their work done, his staff drifted away, bled into the shadows they occupied, the shadows cast by his oversized office and always closed door.

He meant to shake off the creature, but that seemed wrong, somehow. After all, they had finally given him a gift, and had even taken the time to staple a birthday hat to its head.
✍ ✍ ✍ ✍ ✍
Avery DeBow is the author of the dark fantasy novel, Resonance. Her website is www.averydebow.com.

 

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Terri Lynn Coop, Winner of Bump Off Your Enemies Literary Event

Posted on March 22, 2013 by pauldelancey

In the Bump Off Your Enemies Literary Event,I am pleased to announce winner number two of two.terricoo

Please join with me in congratulating Terri for
her submission; IT’S NOT EASY BEING GREEN.

By: Terri Lynn Coop

‘It’s not easy being green…’

The refrain from the old Muppets tune ran through my head as I stirred the lime jello.
I hate this fucking stuff. Ten years of unholy hell masquerading as holy matrimony. I could stand the arguments. The boredom. The never-ending laundry. However, by far, the worst of it was his insistence on lime jello every Sunday. Said it reminded him of his mother. Never red. Never orange. Once I substituted blue and he sulked for three days. Always green. And always in molds. As if I didn’t have enough to do.

Well, tonight I changed up mom’s recipe just a bit. In each of those putrid jiggling four-leaf clovers was a little surprise.
I didn’t know Visine was deadly until I saw an episode of “America’s Most Interesting Poisons.” The cable channels are so educational.
Squeeze. Drip. Squeeze. Drip. Squeeze. Drip.

As I got to the last hollow in the mold, a new song appeared in my head.

‘I can see clearly now…’
✍ ✍ ✍ ✍ ✍
Terri Lynn Coop manages emergencies by day, writes by night, and is an unapologetic geek the rest of the time. She has been known to blog at http://readinrittinrhetoric.blogspot.com/

 

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Ask Dr. Economics – Kindergarten Raffle

Posted on March 21, 2013 by pauldelancey

Dear Dr. Economics,

My little Benny got assigned his kindergarten’s annual $30,000 raffle to support Sorghum Awareness. Normally, a Kansan celebrity or a CEO from a local biotech company does this sort of thing. But they’re all busy this year, so it fell to my six-year old son.

He’s tried real hard during lunchtime, but he hasn’t even sold one of his three hundred $100 tickets. He’s darn near ready to burst into tears. Even holding “Patches,” his teddy bear, doesn’t erase his sense of failure.

Can you help me?

Dennis Epicenter,
Tentacle, KS

Dear Mr. Epicenter,

Why certainly, I can help you. I am Dr. Economics. Instead of Benny making each kindergartner cough up $100–and what are the chances of that given you describe him as little–why not sell partial shares?

Benny is sure to have more success selling 1/100th shares in each ticket for $1. Of course, this means the lad will need to sell 30,000 shares, so diligence and determination are must for this plan to succeed.

Alternatively, Benny could sell 1/10,000th shares in each ticket for 1c. This plan makes for easy sales. Again, I feel especially obligated to stress perseverance in selling the necessary 3,000,000 shares. Indeed, consider taking him to school early and picking him up late.

Benny should also learn about computer spreadsheets. Careful record keeping is a must for any successful raffle, whether it be for 3,000,000 records or the more modest 30,000.

Normally, I would advise keeping children clear of caffeinated beverages until the age of twelve, but it seems doubtful little Benny will have much time for sleeping. So, go for it!

– Dr. Economics

– AKA Paul De Lancey

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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