cuisine

Mexican Nopal Revuelto (Cactus)

Mexican Breakfast

NOPAL REVUELTO
(Cactus)

INGREDIENTS

3 cups (1 pound) nopalitos*
2 cups (10 ounces)panela cheese**
1 medium onion
5 eggs
¼ teaspoon cumin

* = These are thin strips of the fleshy part of cactus paddles. (Warning, nopalitos from jars can be quite salty.) Drain and rinse before using. They can be found in some local supermarkets, Mexican markets, or online.
** = They also can be found in some local supermarkets, Mexican markets, or online.

SPECIAL UTENSIL

electric beater

Serves 5. Takes 40 minutes.

PREPARATION

Rinse nopalitos if they came from a jar. Crumble panela cheese into small pieces. Dice onion. Separate egg whites from egg yolks. Add egg whites to mixing bowl. Whip with electric beater set on high until soft peaks form. Beat yolks until thoroughly blended. Gradually add yolks to whites. Blend gently with fork. Add nopalitos, cheese, onion, and cumin. Mix with whisk or fork until well blended..

Add 1 cup nopalito mix to pan. Smooth with spatula. Cook at medium heat for 5 minutes. Scramble the mix for 4 minutes or until the eggs set. Repeat for the next 4 servings.

Serve with green tomatillo sauce (green), red sauce, or salsa.

TIDBITS

1) This dish, Nopal Revuelto, is made from cactus. Cactus has all sorts of sharp needles all over its green paddles. Those needles would really hurt your hand if you were to grab a cactus paddle. Don’t even contemplate cactus diving.

2) So how do rabbits never get hurt by cactus bushes? They dart in and out of the bush while happily nibbling away. Cactus harvesters would really like to know. But the bunnies aren’t talking.

 

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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A Cookbook For Squares

An amazing amount of food is round. Are there other shapes allowed in cooking?

Yes, I’m glad you asked. Just in time for early, early Christmans shopping is the cookbook:

 

 

 

 

 

 

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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Strawberry Freezer Jam

American Breakfast

STRAWBERRY FREEZER JAM

INGREDIENTS

2 cups fresh, crushed strawberries (about 1 pound whole)
2 tablespoons lemon juice
4¼ cups sugar
¾ cup water
6 tablespoons (1 1.75 oz box) fruit pectin powder

SPECIAL UTENSILS

potato masher or food processor
6 * 1-cup hot, sterilized* Mason jars (They really must be hot and newly sterilized.)

Makes 5-to-6 cups. Takes 1 hour plus maybe 3 hours to set.

PREPARATION

Remove green stems from strawberries. Cut each strawberry into 8 bits. Smash strawberry bits with potato masher until thoroughly crushed. (Or bits add to food processor. Pulse processor until thoroughly crushed, but not yet pureed.) Some strawberry bits should remain.

Add strawberries and lemon juice to large mixing bowl. Mix with fork until well blended. Add sugar. Mix with fork or whisk until sugar dissolves completely. (Sugar that doesn’t dissolve make the jam grainy.)

Add water and pectin to pan. Bring to boil using high heat. Stir constantly. Boil for 1 minute, stirring constantly. Pour boiling water over strawberry/sugar mix. Stir constantly for 3 minutes. The mixture should start to jell and thicken.

Pour strawberry mixture into Mason jars. Leave ½” gap at the top. Stir until strawberry bits, gel, and juice blend. Cover and let stand until set, but not longer than 24 hours. If desired, serve some immediately. Store the rest in the refrigerator for 3 weeks or in the freezer for up to 1 year.

TIDBITS

1) Mason jars are round.

2) Not everything is round. Sometimes pizzas are rectangular. Flower pots can be square. Refrigerators are never round. No, not ever.

3) However, Mason jars must be round. It would be impossible to screw on or off a square lid.

 

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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Mchicha From Tanzania (Spinach and Peanut Curry)

Tanzanian Entree

MCHICHA
(Spinach and Peanut Curry)

INGREDIENTS

1 medium onion
1½ pounds spinach
1 tomato
2½ tablespoons ghee or butter
2 teaspoons curry powder
1 teaspoon salt
1 cup coconut milk
2½ tablespoons creamy peanut butter

SPECIAL UTENSIL

food processor (You really need this unless you’re willing to spend a lot of time chopping by hand, or so a friend told me when his food processor died just as the spinach dicing started.)

Serves 6. Takes 40 minutes.

PREPARATION

Dice onion, spinach, and tomato. Add ghee, onion, tomato, curry powder, and salt to pan. Sauté at medium heat for 5 minutes or until onion softens. Stir frequently. Add spinach. Lower heat to low and simmer for 10 minutes. (Do not let spinach get mushy.) Stir enough to prevent burning. Add coconut milk and creamy peanut butter. Simmer for 3 minutes or until peanut butter blends in completely. Stir occasionally.

Goes well with rice beans, or maize porridge.

TIDBITS

1) Popeye the Sailor ManTM loved spinach.

2) It also made him strong

3) Tanzania should have its own version of Popeye.

4) Papaye Mtu Baharia is quite possibly a correct translation of his name into Swahili.

5) The most popular name for men in Tanzania is James.

6) So, I give you James Mtu Baharia, Tanzania’s strong spinach-eating hero.

 

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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Braised Pork Balls In Sauce

Chinese Entree

BRAISED PORK BALLS IN SAUCE

INGREDIENTS – PORK BALLS

2 green onions (2 more later)
1¼ pounds ground pork (70%, if possible)
½ teaspoon Chinese five spice or white pepper
½ tablespoon brown sugar
1½ tablespoons cornstarch
1¼ teaspoons minced ginger (¾ teaspoon more later)
½ teaspoon salt
½ tablespoon soy sauce
6 tablespoons peanut or sesame oil

INGREDIENTS – SAUCE

¾ teaspoon minced ginger
4½ tablespoons soy sauce
1½ tablespoons fish sauce or soy sauce
2 teaspoons Shaoxing wine or dry sherry or sake
2 green onions

SPECIAL UTENSILS

wok or large pan

Serves 4. Takes 40 minutes.

PREPARATION – PORK BALLS

Thinly slice 2 green onions. Add all pork-balls ingredients except peanut oil to large mixing bowl. Mix with hands until well blended. Form 8 pork balls with hands. Add peanut oil to wok. Heat oil at medium-high heat until a slice of green onion in the oil starts to dance.

Carefully add pork balls to hot oil. Fry the pork balls for 2 minutes or until pork balls turn golden brown all over. Gently and quickly turn enough to ensure even browning. Cover. Reduce heat to low-medium and simmer for 15 minutes or until pork balls are no longer pink inside. (You can slice a pork ball slightly open and take a peek.) Turn occasionally to ensure even cooking inside. Use slotted spoon to remove pork balls. Drain on plate covered with paper towel.

PREPARATION – SAUCE

Add all sauce ingredients except 2 green onions to mixing bowl. Mix with spoon until well blended. Add pork balls to serving bowl. Ladle sauce over pork balls. Thinly slice 2 green onions. Garnish with sliced green onions.

TIDBITS

1) Braised Pork Balls In Sauce are round.

2) Electrons are also round. They can be seen with an electron microscope.

3) Electron microscopes are really neat. Where can you get one?

4) First, try CostcoTM. They have everything. However, they tend to sell in bulk. So, you might have to buy four electron microscopes at once. No one needs four such things.

5) So, look for electron microscopes on ebayTM. You might find a good deal. However, you most likely be purchasing a used one. Did the previous owner take good care of it? Will it even work when you receive it in the mail? Do you really want to buy it sight unseen?

6) You can look at everything that Dollar TreeTM carries before buying them. This precaution is essential for making an informed purchase. However, as of press time, the price tag for electron microscope exceeds a dollar. So you’re unlikely to find this gizmo there.

7) I don’t go to swap meets. Thus, I don’t know if you can pick up an electron microscope at one. If you frequent swap meets, please let me know about this.

8) Sometimes you can get a good sofa or desk that are left on the sidewalk in front of someone’s house. The same, however, cannot be said for electron microscope. A friend of mine, took four such abandoned microscopes. Everyone of them proved to be busted. Bummer.

9) But then, who would abandon a perfectly good electron microscope?

10) By the way, what is a synonym for electron microscope? Field emission telescope? Nah. How about Electron View Biggifier (EVB?) That seems more likely. Yeah, we’ll go with EVB.

11) Well then, where can you get an EVB? Okay, you need a really rich EVB hobbyist for a friend. Be sure to drops hints before your birthday.

12) Now a gift on an EVB is really special, no matter how rich your friend. So you really should consider sending her a thank-gift right away. May I suggest giving a fresh batch of homemade chocolate-chip cookies. Everybody loves those.

13) Don’t forget while EVB magnifies electrons, there is no such thing as a Braised Pork Ball microscope to view braised pork balls. All legitimately made pork balls can be seen with the naked eye. Regard with suspicion all microscopic pork balls sold online or by phone call.

14) Above and to the right is an image of the radon atom as seen by my EVB. As you can see, electrons are black.

 

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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Copycat Costco Chicken Bake

American Entree

COPYCAT COSTCO(TM) CHICKEN BAKE

INGREDIENTS

6 ounces cooked bacon
¾ pound cooked chicken breast
2 tablespoons chives
2 stalks green onions
2 cups grated mozzarella
½ cup grated provolone
½ cup grated Parmesan cheese
½ cup creamy Caesar dressing
1 pound pizza dough
¼ cup creamy Caesar dressing (2 teaspoons at a time)
6 tablespoons grated Parmesan cheese (1 tablespoon at a time)

SPECIAL UTENSILS

rolling pin
large baking sheet.
parchment paper

Takes 1 hour 15 minutes. Serves 6.

PREPARATION

Preheat oven to 425 degrees. Dice cooked bacon, cooked chicken breast, chives, and green onions. Divide pizza dough into 6 balls. Add bacon, chicken, chives, green onion, mozzarella, ½ cup Parmesan cheese, provolone, and ½ cup creamy Caesar dressing to large mixing bowl. Mix with hands or fork until well blended.

Roll each dough ball into a 9″ * 7″ rectangle. Add 1/6, about 1 cup, of the chicken/cheese mixture to the bottom middle of a dough rectangle. Smooth mixture over dough rectangle, leaving a ½” border. Fold in sides and roll up like a burrito. This is the bake log. Pinch ends of bake log closed. Gently press seam of bake log until closes. Repeat for each dough rectangle.

Place parchment paper on baking sheet. Place bake logs, seam side down on parchment paper. Brush each bake log with 2 teaspoons Caesar dressing. Sprinkle 1 tablespoon Parmesan cheese over each bake log. Bake at 425 degrees for 20 minutes or until tops turn golden brown.

TIDBITS

1) Naval submarines are called that because they have the same profile as a submarine sandwich. American submarines, at the start of WWII, used torpedo sandwiches to sink Japanese ships. These torpedoes faired poorly as did similarly shaped sandwiches such as the one is this recipe. Eventually the Navy turned to metallic torpedoes armed with explosive warheads to turn the tide in the Pacific.

 

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 | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Madeeda Hilba

Sudanese Dessert

MADEEDA HILBA

INGREDIENTS

¼ cup vegetable oil
1 teaspoon fenugreek seeds
1½ cups water
¼ teaspoon salt
1 cup flour
1½ cups water
½ teaspoon baking soda
3 tablespoons water
1 cup milk
⅔ cup sugar

SPECIAL UTENSIL

colander

Serves 6. Takes 30 minutes.

PREPARATION

Add oil to pan. Heat oil using medium-high heat. It is hot enough when a fenugreek seed will dance in the oil Add fenugreek seeds. Sauté for 1 minute or until fenugreek seeds darken. Stir constantly. Add 1½ cups water and salt. Reduce heat to low-medium, Simmer for 12 minutes or until fenugreek seeds soften. Stir enough to prevent burning. Reserve fenugreek seeds.

While fenugreek simmers, add flour and 1½ cups water to large mixing bowl. Mix with whisk or fork until flour dissolves. It should be be quite watery. Use colander to strain fenugreek seeds from water. Keep both fenugreek seeds and fenugreek-flavored water. Add baking soda and 3 tablespoons water to cup. Stir with fork until baking soda dissolves.

Add watery flour to pot. Set heat to low-medium. Stir constantly with whisk keep flour from clumping. Add more water if necessary. Add fenugreek liquid. Stir until well blended. Stir constantly. Add milk. Stir constantly until mixture thickens. Add sugar. Stir until well blended. Add reserved fenugreek seeds. Add dissolved baking soda. Stir until mixture thickens to the consistency of porridge. Serve warm or chilled.

TIDBITS

1) This recipe, Madeeda Hilba, tells you to stir the contents while cooking. Suppose you’ve hurt both your wrists and can’t stir. What then? Simple, buy yourself a Bushnell Rotating Electric RangeTM (BRER). Simply put your liquid in a pot on top of a burner and hold firmly a spatula. Your rotating range will move the liquid around the spatula. No more stirring! Your wrists will say, “Thank you, Bushnell.”

 

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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Lime Cookies From Guyana

Guyanese Dessert

LIME COOKIES

INGREDIENTS

1¼ teaspoons baking powder
½ teaspoon cinnamon
2¼ cups flour
½ teaspoon nutmeg
¼ teaspoon salt
¾ cup butter, softened
1½ cup sugar
3 tablespoons lime juice
1¼ teaspoons lime zest (You might need to buy limes and a zester)

SPECIAL UTENSILS

electric beater
2 baking sheets
parchment paper

Makes 36 cookies. Takes 1 hour 15 minutes.

PREPARATION

Preheat oven to 350 degrees. Add baking powder, cinnamon, flour, nutmeg, and salt to medium mixing bowl. Mix with fork or whisk until well blended. Add butter and sugar to large mixing bowl. Mix with electric beater set on high until well blended and fluffy.

Gradually add in lime juice, lime zest, and flour/baking powder mix from medium mixing bowl into large mixing bowl. Mix with electric beater set on high until cookies dough is well blended and fluffy.

Cover baking sheets with parchment paper. Take cookie dough and roll it into a 36 1″ balls. Place cookie-dough balls 1″ apart on parchment paper. Flatten dough balls slightly with hand. Bake at 350 degrees for 14 minutes or until cookie edges turn golden brown. Cool on racks for 20 minutes or as long as you can wait.

TIDBITS

1) Historians call the fixed defensive system along the borders of the Roman Empire, “limes.”. Why did the Roman Empire need to defend itself so vigorously? Because the barbarian hordes lurking outside the Roman world wanted the plunder the Romans’ limes. Why did the barbarians yearn so for limes? For its vitamin C, of course. Also, it impossible to make Lime Cookies without limes. Everybody loves lime cookies, whether civilized or barbarians and the Romans prized their Lime Cookies, even to the death. Hence, the “limes” defensive system. Can you blame them?

 

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: , , , , , , , , , , , , , , , , , , , , , | 5 Comments

Armenian Pork Kebabs With Pomegranate Marinade

Armenian Entree

PORK KEBABS WITH POMEGRANATE MARINADE

INGREDIENTS

1¾ cups pomegranate juice
1 pound boneless pork loin
½ teaspoon garlic powder
¾ teaspoon pepper
¾ teaspoon salt
2 tablespoons olive oil
1¼ teaspoons oregano
1 small onion

SPECIAL UTENSILS

skewers
outdoor grill

Serves 4. Takes 4 hours.

PREPARATION

Add pomegranate juice to pan. Bring to boil using medium-high heat. Stir frequently. Reduce heat to low-medium. Simmer for 25 minutes or until or until pomegranate juice reduces to 1 cup of syrup. Stir enough to prevent clumping Cut pork into 1″ cubes. Add pork cubes, pomegranate syrup, garlic powder, pepper, salt, olive oil, and oregano to mixing bowl. Mix with fork until cubes are completely coated. Cover and refrigerate for 3 hours. (Reserve the marinade.)

While pork cubes marinate, slice onion into 1″ squares. Add 1 pork cube and 1 onion square onto skewer until skewer is full. Repeat for each skewer until pork and onion is gone. Set grill to medium-high. Grill for 15 minutes or until pork cubes start to char and are no longer pink inside. Rotate 3 times.

Place skewers on serving plate. Add reserved marinade to pot. Simmer on medium heat until marinade is warm. Transfer marinade to 1 dipping bowl per guest.

TIDBITS

1) Early Armenians used to make a game out of eating their Pork Kebabs. Players would alternate pulling off a cube of pork or a square of onion off their skewers. Anyone who made the rest of the pork and onion fall off lost. The game always ended in a tie. Nothing falls off a skewer. Then the clever Leslie Scott invented the ever popular game, JengaTM. The Jenga tower of wooden blocks can easily fall down, making it a much more exciting game. But, you can’t eat Jenga. There is a trade off.

 

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

Tibs From Ethiopia

Ethiopian Entree

TIBS

INGREDIENTS

1½ pounds sirloin, lamb, or venison
1 red onion or 2 yellow onions
2 teaspoons fresh cilantro
2 tomatoes
5 garlic cloves
¼ cup niter kibbeh*, ghee*, or butter
2 tablespoons Berbere* spice
4 teaspoons ginger
1 tablespoon vegetable oil
½ teaspoon pepper
¾ teaspoon salt
¼ cup red wine
1 teaspoon lemon juice

* = May be found in ethnic supermarkets or online.

SPECIAL UTENSIL

mandoline

Serves 6. Takes 50 minutes.

PREPARATION

Cut sirloin into 1″ cubes. Use mandoline or knife to slice red onion ⅛” thick. Dice cilantro and tomatoes. Mince garlic cloves. Melt niter kibbeh using medium heat. Add Berbere spice, garlic, ginger, and onion to 1st large pan. Sauté for 3 minutes at medium heat. Stir frequently.

Add vegetable oil and sirloin cubes to 2nd large pan. Leave space between sirloin cubes. (You might have to cook in batches.) Sauté cubes at medium-high heat for 3 minutes or until they are seared on the bottom. Flip the cubes over and sear on the new bottom side for 2 minutes. Continue to turn sirloin cubes until you get your desired level of doneness..

Add sirloin cubes to 1st large pan with the sautéed onion. Add cilantro, tomato, pepper, salt, and red wine. Simmer at medium heat for 5 minutes. Stir enough to prevent burning. Add lemon juice. Stir until well blended. Dish goes well with injera or other flatbread.

TIDBITS

1) This dish, Tibs, is made from sirloin cubes or sirloin bits. This dish was called Sirloin Bits, at first. But,. Sirloin Bits got shortened to Bits. A dyslexic man typed Bits instead of Tibs on a restaurant’s menu. Diners everywhere loved this food. So we now label this entree, Tibs.

 

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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