cuisine

Jamaican Mild Red Beans and Rice

Posted on February 16, 2023 by pauldelancey

Jamaican Entree

MILD RED BEANS AND RICE

INGREDIENTS

1½ tablespoons olive oil
1 white onion
3 garlic cloves
2 stalks green onion
3 cups cooked brown rice
2 15-ounce cans small red beans
1 15-ounce can unsweetened coconut milk
1 tablespoon brown sugar
1 teaspoon allspice
½ teaspoon thyme
½ teaspoon sea salt
¼ teaspoon pepper

PREPARATION

Cook rice as directed on package.

Drain cans of red beans. Mince white onion, garlic cloves, and green onion. Heat oil in pot. Add white onion, garlic, and green onion. Cook on medium-low heat until white onion is soft and is starting to turn golden.

Add rice, beans, coconut milk, brown sugar, allspice, thyme, salt, and pepper. Cook for about 15 minutes on medium-low heat until rice absorbs most of the coconut milk. The rice and beans should be moist.

This dish can be made as spicy as you want. Jamaicans often add Scotch bonnet pepper which is one of the hottest peppers in the world. This spice is also hard to find.

TIDBITS

1) Jamaicans like to cook with allspice.

2) Swedes like to cook with allspice.

3) The Mayans of Mexico built vast stone temples and cities. They were superb ancient astronomers.

4) The Mayans also loved allspice.

5) My grandmother always cooked with allspice.

6) Eva, a Swedish friend of my mother, said allspice was, “nature’s spice.”

7) Where did this tidbit go?

8) The evidence has amounted to such a point that we must conclude that ancient mariners carried themselves and allspice all over Europe and North America.

9) But in which direction? America to Europe or vice versa?

10) There is no evidence that ancient Mayans or Jamaicans ever crossed the Atlantic Ocean.

11) However, there is considerable evidence through sagas and the unearthed remains of a Viking village in L’Anse Aux Meadows, Newfoundland that Vikings visited and settled the New World.

12) Thus, we must conclude that the Caribbean and the eastern part of North America were not only discovered and populated by ancient Swedes, but were culinarily enhanced as well.

13) The discoverer of America was Leif Ericson.

14) My grandmother’s name was Erickson.

15) My ancestors discovered America.

16) My it’s been a long time in the hot kitchen.

 

– Paul De Lancey, The Comic Chef, Ph.D.

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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Mexican Pizza

Posted on February 13, 2023 by pauldelancey

Mexican Entree

MEXICAN PIZZA

INGREDIENTS

PIZZA CRUST (If you have a bread maker or buy at store)

3 cups all-purpose flour
1 cup water
2 ½ tablespoons vegetable oil
¾ teaspoon sugar
¾ teaspoon salt
2 ½ teaspoons active dry yeast
no-stick cooking spray

TOPPING

1 cup or ½ pound ground beef
1 teaspoon cumin
½ small onion
⅓ green bell pepper
½ cup diced green chile
1 cup diced tomatoes in sauce
1 cup grated Four Mexican cheeses.
Pasta sauce (½ cup or more)

SPECIAL UTENSIL

pizza pan

PREPARATION OF PIZZA CRUST
Measure out the flour and set aside. Pour the water into the bread maker. If you measure the water before the flour, the flour will stick to the sides of the measuring cup. Egads!

Add oil, sugar, salt, and yeast to the bread maker. Do not put the yeast directly on top of the salt. Salt is bad for yeast and yeast makes the dough rise.

Set the timer or the menu on the bread maker to “Dough.” Wait the required time, probably a bit more than an hour. In the meantime, organize your tax-receipts, preheat the oven to 400 degrees and liberally spray the pizza pan with no-stick spray. This will prevent the crust from forming a glue-like bond with the pan.

Take the dough out of the bread maker and roll it out until the dough covers the pizza pan. If you do not possess a rolling pin, any food can will do as long as it is at least 6 inches tall. It is best to spray the can or coat it with a thin layer of flour before spreading the dough.

After rolling, let the dough sit and rise for 30-to-60 minutes. Preheat oven to 400 degrees.

PREPARATION OF TOPPING

While the bread maker is making the dough, dice the onion (Does anyone juggle onions professionally?) and green pepper. Don’t liquefy them. The green and white of these ingredients along with the red of the tomatoes will give you the colors of the Mexican flag. Olé.

Cook the ground beef on medium-high heat until it is no longer pink. Taste and see if you want to add more spice.

Apply tomatoes in sauce to pizza crust slowly and spread evenly until you have a thin layer of sauce over the whole pizza. Remove any excess as too much sauce will make your pizza soggy.

Spoon ground beef, onion, bell pepper, chile, tomatoes, and cheeses evenly over the pizza.

Bake pizza for about 20 minutes or until cheese is golden brown. Depending on the efficiency of your oven you will probably want to check your pizza after 12 minutes and every few minutes after that.

Arriba. Arriba.

TIDBITS

1) The ancient Greeks covered their bread with oil, herbs, and cheese.

2) The first time I saw Mexican pizza was about ten years ago at a Taco Bell(tm).

3) Cinco de Mayo, May 5, celebrates a Mexican victory over a French army. It is a minor holiday in Mexico. However, in America, it has become a major “Drink Mexican Beer” day.

4) My birthday is May 5. When I was little, I was always quite grateful to Mexicans everywhere for celebrating my birthday. One of the greatest illusions of my life. I still hang onto this one, a little.

 

– Paul De Lancey, The Comic Chef, Ph.D.

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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Lutefisk

Posted on February 10, 2023 by pauldelancey

Swedish Atrocity

LUTEFISK

Heck no, I wont make this.

INGREDIENTS

Dried cod
Lye
Water
Other stuff

PREPARATION

No! No, a thousand times, no. I will not give you a recipe for lutefisk. You bought my cookbook. I have a warm and fuzzy feeling for you. So, look at the ingredients. Lye is a poison.

Furthermore, lutefisk assaults the senses as no other widespread dish. It looks like glue or broiled phlegm; there is some debate on this. It smells like, like, a rat dried under the furnace supplying central heating. It has the texture of boogers. It tastes like fermented cod-liver oil. Fortunately, lutefisk cannot speak.

When I was little, my mother made me eat lutefisk to show what she had to go through when she was small. My grandmother fed lutefisk to my mother to show what she had to go through when she was little girl. My grandmother’s parents left Sweden in the 1880s to get away from lutefisk.

Vikings raided Europe with unparalleled ferocity stoked by lutefisk meal after lutefisk meal in the homeland. Many thousands of them never came back.

There are more disgusting dishes than lutefisk, but they are little known and regional. Let’s pray they stay that way.

 

– Paul De Lancey, The Comic Chef, Ph.D.

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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Mexican Green Onion Dip

Posted on February 7, 2023 by pauldelancey

Mexican Appetizer

MEXICAN GREEN-ONION DIP

INGREDIENTS

1 cup Crema Mexicana (Mexican sour cream)
¼ cup green onion
1½ tablespoons parsley
1 garlic clove
½ teaspoon Vegetable MagicTM spice
½ cup Cotija cheese

PREPARATION

Mince green onion and garlic clove. Crumble Cotija cheese. Mix all ingredients in bowl. Serve as a dip or on baked potatoes.

Wow! Wow! Wow! Two lines of instruction. It doesn’t get much easier than this or tastier.

(The following three blank lines are reserved for tic-tac-toe games.)

 

 

TIDBITS

1) According to a GoogleTM search there are no fun facts about sour cream, only interesting ones.

2) Further investigation showed the information that was supposed to be listed here to be false. So, it was deleted.

3) That is why the following tidbit now makes no sense.

4) I’m guessing a year is way more than sufficient.

5) I told you above that tidbit 4) no longer makes sense. Did you listen?

6) Russians use sour cream in cold, salted potato fish soups.

7) Yum.

8) Not.

9) It is unlikely that there will ever be a movie about sour cream as there was about FacebookTM.

 

– Paul De Lancey, The Comic Chef, Ph.D.

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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Kung Pao Chicken

Posted on February 4, 2023 by pauldelancey

Chinese Entree

KUNG PAO CHICKEN

INGREDIENTS

MARINADE

2 chicken breasts
2 cloves garlic
1 stalk green onion
1 tablespoon soy sauce (2 more tablespoons later)
1½ tablespoons cornstarch (1 teaspoon more later)
½ teaspoon ginger
¼ teaspoon Poultry MagicTM spice (¼ teaspoon more later)
2 teaspoons rice wine
1½ tablespoons water

SAUCE

1 teaspoon cornstarch
1 tablespoon malt vinegar
¼ teaspoon Poultry MagicTM spice
¼ teaspoon salt
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon sesame oil

4 red chiles
½ cup unsalted roasted peanuts
1½ tablespoons vegetable oil
2 teaspoons vegetable oil

SPECIAL UTENSIL

wok or skillet

Serves 4. Takes 50 minutes.

PREPARATION OF MARINADE

Cut chicken into 1-inch cubes. Mince garlic. Dice green onion. Mix 1½ tablespoons cornstarch, garlic, green onion, ginger, ¼ teaspoon poultry spice, rice wine, 1 tablespoon soy sauce, and water. Cover all sides of the chicken cubes with this mixture. Set aside for at least 30 minutes.

PREPARATION OF SAUCE

Combine 1 teaspoon cornstarch, malt vinegar, ¼ teaspoon poultry spice, salt, 2 tablespoons soy sauce, sugar, and sesame oil in 2nd mixing bowl. Set aside.

FINAL PREPARATION

Cut red chiles in half, remove seed, and mince (I cannot say strongly enough, WEAR GLOVES OR WASH YOUR HANDS THOROUGHLY WITH SOAP after touching the chiles and their seeds. They make your skin burn. My gosh, they cause pain. Don’t rub a throbbing temple or wipe sweat from your upper lip immediately after touching red chiles and their seeds. Your face will be on fire. And guy chefs, this is a really bad time to scratch your balls.)

Put unsalted peanuts and 1½ tablespoons vegetable oil in wok. Sauté at 350 degrees until peanuts start turning golden brown. Stir frequently. (The golden brown phase is astonishingly short. The following dark brown/black state is forever.)

Add the coated chicken cubes. Sauté at 350 degrees. Fry for 2 minutes or until chicken is done or no longer pink inside. Stir and turn cubes frequently.

Add red chiles and 2 tablespoons vegetable oil. Sauté at 350 degrees and stir until the peppers turn dark. Add soy/malt vinegar/sugar/sesame oil sauce. Cook until sauce thickens. Stir frequently.

Thank the person who washes and cleans after this meal. If you are both the cook and cleaner, sit down, have a cold root beer, and admire the halo above your head.

TIDBITS

1) If all strange dishes taste like chicken, why not have chicken?

2) Kung Pao chickens are much milder than their more peppery cousins, Kung Fu Chickens.

3) Peppers that look similar to each other can vary greatly in spiciness. So, keep that in mind when you and a bunch of friends from Madison, Wisconsin travel to St. Louis, Missouri to see two classmates get married and you all stop in a restaurant that serves free peppers.

4) Throat germs don’t like peppers either. Hah, take that!

5) Some people think that cuisine near the Equator is filled with peppery dishes because food didn’t keep well there before refrigeration. I think people in Cuba eat more peppers than the Swedes because peppers are grown in Cuba and not in Sweden.

 

Paul De Lancey, The Comic Chef, Ph.D.

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.

Categories: cuisine, international, observations | Tags: , , , , , , , , , , , , , , , , | 2 Comments

Jamaican Sliders

Posted on February 1, 2023 by pauldelancey

Jamaican Entree

JAMAICAN SLIDERS

INGREDIENTS – SALSA

1 mango
1 papaya
⅔ red bell pepper, diced (⅓ more later)
⅔ red onion (⅓ more later)
2 tablespoons fresh cilantro
2 tablespoons lime juice

INGREDIENTS – BURGER

1 pound ground beef
½ cup bread crumbs
⅓ red onion, diced
⅓ cup sweet-and-sour sauce
⅓ red bell pepper
1 tablespoon Jamaican jerk seasoning
1 egg white

12 lettuce leaves
2 tomatoes
12 mini-hamburger rolls

SPECIAL UTENSIL

electric skillet

GENERAL PREPARATION

Peel, remove seeds, and dice mango. Peel, core, and dice papaya. Remove stem, seeds, and whitish innards from red bell pepper. Dice red onion. Chop cilantro. Cut tomatoes into 12 slices. Crack open egg. Keep egg white.

(You’re on your own with the egg yolk. You could serve it to someone special for breakfast and say, “Dearest, this is all I could afford for breakfast. The money I would have spent on an entire egg is going toward a Caribbean cruise.”)

PREPARATION – SALSA

Put diced mango, diced papaya, ⅔ of the diced bell pepper, ⅔ of the diced red onion, cilantro and lime juice in mixing bowl. Mix vigorously with fork. This is tasty by itself.

PREPARATION – BURGER

Combine in mixing bowl: ground beef, breadcrumbs, sweet-and-sour sauce, (Avoid bootlegged “sweat-and-sour sauce.”), ⅓ of the diced bell pepper, ⅓ of the diced red onion, Jamaican jerk seasoning, and egg white. Mix with hands. (Wash hands before serving or approaching large dog.)

Make 12 patties to be about the size of your mini-burger rolls. Put patties in electric skillet and heat at 350 degrees. Cook for about 7 minutes on each side or until thoroughly cooked. Be sure to flip them over gently with a spatula. They can crumble.

(You might not be able to resist tasting a patty. But don’t let anyone see you. Because when you say, “It was going to kill you. And the only way to stop a murderous Jamaican slider patty is to eat it,” they will surely scoff.)

ASSEMBLING

Put a lettuce leaf, tomato slice, and a patty on the bottom bun and place 2-to-3 tablespoons, about 1/12 of the salsa on the top bun. Put it all together.

Enjoy! But respect this burger. You’ll taste the spices after the second bite. Serve with a nice, cooling drink.

TIDBITS

1) Some Jamaicans believe an evil spirit known as “Rolling Calf” haunts people at night. They look like cows, have eyes of fire, and are the reincarnated spirits of butchers.

2) So, it’s probably better to be a data-entry person in Jamaica. You’ll stay put in the afterlife.

3) Tofu cooks are also safe. There have been no recorded instances of tofu haunting anywhere in the world.

4) Jamaica has more Olympic medals than Portugal, Taiwan, Saudi Arabia, Iceland, and Kuwait combined.

5) So does the United States.

6) The Vatican City and Monaco have done poorly in these competitions.

7) In fact, I can’t even think of one internationally known pole vaulter from the Vatican.

 

– Paul De Lancey, The Comic Chef, Ph.D.

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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Hot Dog Provencale

Posted on January 27, 2023 by pauldelancey

French Entree

HOT DOG PROVENÇALE

INGREDIENTS

2 6 ounce to-be-baked baguettes
2 garlic cloves
2 bay leaves
1 teaspoon marjoram
1 teaspoon rosemary
1 teaspoon tarragon
1 teaspoon thyme
½ teaspoon basil
½ teaspoon oregano
½ teaspoon parsley
¼ teaspoon black pepper
6 tablespoons spicy brown mustard
2 tablespoons mayonnaise
4 frankfurters, preferably Hebrew NationalTM
4 slices Swiss cheese

PREPARATION

Preheat to temperature shown on baguette bag or 375 degrees. Cut baguettes in half along their width. Cut each half baguette again in half, this along its height. Do the same for the other baguette. You should now have 8 baguette slices.

Mince garlic cloves. Remove stem from bay leaves and chop them into little bits.

Combine in mixing bowl: garlic, bay leaves, marjoram, rosemary, tarragon, thyme, basil, oregano, parsley, pepper, garlic, mustard, and mayonnaise. Stir with fork until blended.

Spread mixture equally onto the 8 baguette slices. Put 4 frankfurters onto 4 baguette slices. Put slices on cooking tray and put in oven. Cook according to instructions on baguette-loaf bag or 8 minutes at 375 degrees. Put a half slice of Swiss cheese on each baguette slice. Put cooking tray back in oven. Cook for 2 more minutes. The cheese should be melted and the bread crust golden brown. (This paragraph inspected by editor no. 2.)

Remove baguette slices and assemble. Your guests will come running to the dinner table with cries of “Oh, la, la,” and “C’est magnifique.” If they do not, use your guillotine.

TIDBITS

1) One of the last Roman emperors was Marjorianus. It is unlikely that he ever ate hot dogs.

2) The Romans did conquer and possess Gaul, the location of modern-day France, for hundreds of years.

3) The first Gallic province the Romans took was cleverly called Provence.

4) This area is still called Provence.

5) Americans eat lots of hot dogs. We barbeque them.

6) The French eat a few hot dogs. They also wrote stories about Barbar The Elephant.

7) Romans ate no hot dogs. They were conquered by barbarians.

 

– Paul De Lancey, The Comic Chef, Ph.D.

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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Henri Hassan McTaggart Omelette

Posted on January 24, 2023 by pauldelancey

American Breakfast

HENRI HASSAN McTAGGART OMELETTE

INGREDIENTS

¼ onion
¼ cup fresh cilantro
½ red bell pepper
½ celery stalk
½ tablespoon sesame oil
½ tablespoon peanut oil
½ tablespoon extra virgin olive oil
4 ounces ground turkey
¼ cup mild yellow pepper rings
¼ teaspoon parsley
¼ teaspoon coriander
⅛ teaspoon thyme
⅛ cayenne
½ teaspoon cumin
¼ teaspoon bacon bits
¼ cup heavy whipping cream
¼ cup salsa
½ cup five Italian cheeses
12 eggs (wow!)
no-stick cooking spray

Makes 4 three-egg omelettes

SPECIALTY ITEM

No-stick cooking pan

PREPARATION

Dice onion, cilantro, red bell pepper (Will a bull charge a red bell pepper?), and celery. In mixing bowl, blend eggs with a whisk. Pour the blended eggs into a measuring cup. It should make about 2 cups.

Add sesame oil, peanut oil, and olive oil to regular frying pan. Turn heat to medium. You should see little bubbles in the oil when it is hot enough. You can also drop a morsel of meat or onion in the pan. When the morsel starts to cook or move, the oil is ready.

Add ground turkey, onion, cilantro, celery, red bell pepper, yellow pepper rings, parsley, coriander, thyme, cayenne, cumin, and bacon bits. Stir occasionally. Cook at medium-high heat until turkey changes color. Add heavy whipping cream, salsa, and five Italian cheeses. Cook and stir until the cream is completely blended into the mix.

Spray a no-stick pan with a no-stick cooking spray. You need all the no-stick help you can get when making a true omelette. Virtuous living also helps.

(Ideally you want no friction at all so that you could get the spatula under the eggs without a problem. Of course, without friction you couldn’t hold a spatula, turn a doorknob, or walk without falling down.)

The following steps make one omelette. Repeat them to make four omelettes.

Turn heat to medium-high. Pour about ¼th of the blended eggs, or ½ cup, in to the no-stick frying pan.

Shake the pan gently so the eggs evenly cover the pan’s entire surface or makes an egg disc. Put lid on top to make it cook faster. Lift the lid every 15 seconds to see how the eggs are cooking. When the eggs are done to your desired firmness, add the turkey/vegetable mix.

Add ¼ of the pepper/spice/whipping cream/cheeses mix or enough to cover about ½ of the spatula. Put the mix in the center/left of the cooked eggs disc. Gently work the spatula under the left of the egg disc and carefully fold the eggs over the mix. Repeat the fold.

Now, you have something approaching a real omelette, not that flipped over, half-mooned shaped egg thing most restaurants today call omelette. After you have gotten some practice, try folding in the top and bottom of the egg disc a tad before rolling it over. A well made omelette is not only tasty, but a thing of beauty.

TIDBITS

1) Not many people know that during the great Civil War between the North and South that a French/Arab/Scot by the name of Henri Hassan McTaggart terrorized the good folks of Poway, California with his kilted band of desperadoes, Los Biente Bagpipes.

2) No farm, no stagecoach or gold shipment passing through Poway’s fertile valleys was safe from these marauders.

3) Los Biente Tam O’ Shanters always attacked upwind, volley after volley of cat-screeching sounds from their bagpipes. If for some reason that didn’t work they’d don their berets and charge, pistols blazing.

4) It took a whole division of infantry in 1865 to capture Los Biente Tam O’ Shanters. Even so, three got away.

5) Justice prevailed as Powegian courts sentenced the outlaws to hang after the trial.

6) As befitted Powegian tradition, Sheriff Harry Albondigas asked McTaggart what he wished for his last meal.

7) McTaggart asked for: onion, cilantro, red bell pepper, celery, peanut oil, sesame oil, extra-virgin olive oil, ground turkey, yellow pepper rings, parsley, coriander, thyme, cayenne, cumin, bacon bits, heavy whipping cream, salsa, five Italian cheeses, eggs, and no stick spray.

8) By the time the Powegian sheriff assembled these ingredients the remaining Tam O’ Shanters sprung McTaggart from jail.

9) Poway has been the culinary capital of French/Arab/Scottish fusion cuisine ever since. Foosh!

10) Or so people say.

 

– Paul De Lancey, The Comic Chef, Ph.D.

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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Fijian Bacon and Banana

Posted on January 20, 2023 by pauldelancey

Fijian Entree

FIJIAN BACON AND BANANA

INGREDIENTS

8 strips of bacon
4 bananas
½ teaspoon pepper
½ teaspoon salt
1 teaspoon paprika
1 teaspoon parsley
8 bread slices

PREPARATION

Toast the bread. Lightly coat the toast with paprika and parsley. Peel the bananas. Cut them in half lengthways. Sprinkle pepper and salt on them.

Spray the fry pan with no-stick spray. Fry the bacon until it reaches the desired level of crispiness. Put the bacon on a towel to drain the fat. Fry the bananas for about four minutes on medium-to-high heat.

Put a bacon (BACON!) strip and banana half on each piece of toast. Serve hot.

TIDBITS

1) This dish is a favorite in Fiji where about one in five recipes has banana as an ingredient.

2) It’s more of an acquired taste back here in America. My children did not acquire it.

3) My wife and I honeymooned in Fiji. We had a fancy hut maybe fifty yards from the beach and a coral reef not ten yards from the shore.

4) Fiji suffered two coups after we left. We claim no responsibility.

5) Coconuts are expensive in America. They lay by the dozens along the road near our hut.

 

– Paul De Lancey, The Comic Chef, Ph.D.

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.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , | 2 Comments

Chicken Sour Cream Soup

Posted on January 17, 2023 by pauldelancey

American Soup

CHICKEN SOUR CREAM SOUP

INGREDIENTS

½ red onion
2 ripe red tomatoes
3 red bell peppers
2 pounds chicken breasts
1½ tablespoons peanut oil (1½ more tablespoons later)

1½ tablespoons peanut oil
1 teaspoon Poultry MagicTM spice
2 teaspoons coriander
2 tablespoons paprika
½ teaspoon salt
1 tablespoon parsley
1 pound sour cream
1 pound chicken broth
½ pound Ricotta cheese

SPECIAL UTENSIL

Dutch oven

PREPARATION

Dice red onion. Remove seeds and stems from tomatoes. Chop tomatoes and bell peppers into ½-inch squares. Chop chicken breasts into 1-inch cubes.

Put 1½ tablespoons peanut oil in Dutch oven. Add chicken cubes. Add poultry spice, coriander, paprika, salt, and parsley. Cook on medium heat for about 10 minutes, stirring occasionally.

Put 1½ tablespoons peanut oil in saucepan. Add red onion, tomato, and bell pepper. Cook on medium heat for about 6 minutes or until red onion becomes tender or translucent.

Combine red onion, tomato, and bell pepper with chicken in Dutch oven. Add sour cream, chicken broth, and Ricotta cheese. Cook for 12 minutes on medium heat, stirring occasionally.

Serve in bowls. (If the guests arrive late enough that some of the liquid boils off, don’t worry. Cheerfully, serve them Chicken Sour Cream Stew and Tabasco cocktails.)

TIDBITS

1) My father once came up with a similar dish. He asked my mother what to call the food. She said, “Bruno.” His dish has been “Chicken Bruno” ever since.

2) Saint Bruno was a statesman, chancellor, and brother to the first Holy Roman Emperor Otto I.

3) He is remembered for his eloquence and his refusal to become bishop.

4) However, we don’t know if Saint Bruno liked sour cream on his chicken or not.

6) So, liking sour cream on chicken won’t necessarily help you become a saint.

7) You must perform four miracles to become a saint.

8) It’s a miracle to me how chocolate doughnuts can jump into my shopping cart quite unaided.

 

– Paul De Lancey, The Comic Chef, Ph.D.

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.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , | Leave a comment

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