cuisine

Beef Chili Cheese Fries

Posted on October 2, 2013 by pauldelancey

American Entree

BEEF CHILI CHEESE FRIES

INGREDIENTS

1 yellow onion
5 cloves garlic
6 Roma tomatoes
2 tablespoons olive oil
1 1/2 pounds ground beef
1/2 teaspoon cayenne
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons oregano
2 cups beef broth
1 pound pre-cooked french fries (This is a great way to get rid of those french fries that come with all those hamburger meals.)
1 pound Four Mexican Cheeses (Yes, a pound)
1 1/2 cups sour cream
1 teaspoon parsley

PREPARATION

Mince onion and garlic. Dice tomatoes. Add onion, garlic, and oil to skillet. Sauté for 5 minutes at medium-high heat or until onions soften. Stir frequently. Add beef, cayenne, chili powder, cumin, and oregano. Cook on medium heat for 10 minutes or until beef is no longer pink. Stir occasionally.

Add Roma tomato, dice tomato, beef broth, French fries, cheese, and sour cream to skillet. Cook on medium-high heat to 10 minutes. Stir frequently. Reduce heat to low and simmer for 10 minutes. Stir occasionally. Garnish with parsley and serve.

TIDBITS

1) The first known French fries were made in Belgium around 1680. Yay, Belgium. These first fries were a substitute for fried fish. Who knew?

2) Thomas Jefferson served French fries in the White House during his Presidency of 1801-1809. Oh, he also penned the Declaration of Independence and was responsible for the Louisiana Purchase in 1803. The many Louisianans who eat French fries of the Fourth of July are grateful.

3) The Rolling Stones sang about French fries in their 1964 song “Under the Boardwalk.” The Rolling Stones are British. Britain went to war with Germany in 1914 to preserve Belgian neutrality and Belgian French fries. Harsh words were said by all and the conflict went global. We are still living with the culinary consequences of the War To End All Wars.

– 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.

Categories: cuisine, history, humor | Tags: American, beef, beef chili cheese fries, Belgium, Britain, British, cheese, chili, chili cheese fries, Declaration of Independence, entree, Fourth of July, French fries, fries, Louisiana Purchase, Rolling stones, Roma, Thomas Jefferson, tomato, War to End All Wars, White House | Leave a comment

Dulce de Leche

Posted on September 28, 2013 by pauldelancey

Mexican Dessert

DULCE DE LECHE

INGREDIENTS

1 14-ounce can condensed milk
1 14-ounce can evaporated milk

PREPARATION

Add condensed milk and evaporated milk to pot. Cook on medium heat for 10 minutes or until liquid begins to boil. Stir frequently. Reduce heat to low and cook for about 30 minutes or until liquid thickens and turns toffee color. Stir frequently to avoid burning and boiling over.

Serve by itself or with ice cream, pancakes, cakes, beans, bread, or crackers.. This will keep for months if poured into an airtight, sterilized jar and kept in the refrigerator. But that won’t happen, it’s too delicious.

TIDBITS

1) I had always thought dulce de leche to be Mexican. But no, a swirling controversy exists over its country of origin.

2) Indeed, Argentina once pressed the United Nations to declare dulce de leche an Argentinean culinary creation. Uruguay presented a counter claim and the world edged closer to conflict. The crisis receded when delegates from both countries partook of dulce de leche. This wondrous dessert is simply too delectable and filling to leave room for acrimonious debate and world slumbered its way back to peace.

3) Argentineans claim a maid was so distracted by attending to delegates to a peace conference that she forgot about the sweetened milk on the stove. She returned to find a caramel paste which everyone loved. A peace treaty was soon signed. I’m telling you; culinary diplomacy is the surest way to lasting, international peace

4) Legend has dulce de leche being used as medicine in India about 5,000 years ago. Some people even now use dulce de leche as an alternative medicine. Is there nothing this dessert can’t do?

5) One of Napoleon’s cooks accidentally made dulce de leche for his troops. Napoleon himself had a dessert named after him. Sure, he tried to conquered all of Europe, but we all have our bad points, don’t we? It’s time to move on and remember the desserts the French Emperor gave us and use them to build a lasting peace just like the Argentineans and Uruguyans.

– Paul De Lancey, The Comic Chef

Categories: cuisine, history, international | Tags: alternative medicine, Argentina, Argentinean, beans, condensed milk, dessert, diplomacy, dulce de leche, evaporated milk, French, French Emperor, ice cream, India, medicine, Mexican, Napoleon, pancakes, peace, peace treaty, United Nations, Uruguay | 1 Comment

Omani Mezroota

Posted on September 23, 2013 by pauldelancey

Omani Entree

MEZROOTA

INGREDIENTS

1 medium onion
2 tablespoons salt
2 5 ounce cans white tuna
2 tablespoons butter
1/4 cup lemon juice (or lime juice)
1/2 teaspoon cayenne
1 tablespoon cumin
1 teaspoon oregano
1 gram saffron (let me know if you can afford a lot of saffron and I’ll come over and cook for you. Saffron’s expensive.)
1/2 cup rice
1 cup water

PREPARATION

Peel and thinly slice onion. Put onion and salt in mixing bowl. Mix with spoon. Place bowl in direct sunlight for 1-to-2 hours.

30 minutes prior to retrieving the bowl of onion slices, starting cooking rice according to instructions on bag. Bring in bowl and wash onions. Drain bowl. Repeat two more times. Melt butter. Drain tuna and separate the pieces. Add tuna, butter, lemon juice, cayenne, cumin, oregano, and saffron. Serve tuna/onion/lemon mixture over hot rice.

This dish has a strong flavor and is an acquired taste. Make it for yourself first before serving it to your boss when you’re due for a raise.

TIDBITS

1) Oman is home to around twenty percent of the world’s recent meteorite finds.

2) Many scientists believe a giant meteorite caused the demise of the dinosaurs. Some believe a severe global warming killed them. It’s quite possible the dinosaurs weren’t physically able to adapt.

3) So far as I know, none of the dinosaurs had opposable thumbs and even if they did, they possessed sharp claws and talons. All surfers know you can’t apply even the lowest SPF sun-block lotions with claws. You can’t hold a tube of sun screen without opposable thumbs. I mean, have you ever seen a dinosaur surf? Enough said. No sun screen, no protection from the relentless Cretacean sun. The dinosaurs died. Bummer.

“All over Laurasia, and the blue Tethys Sea, every dino’s gone surfing, surfing Gondwanaland.”

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international | Tags: cayenne, Cretacean, cumin, dinosaurs, entree, global warming, Gondwanaland, Laurasia, lemon juice, mezroota, Oman, Omani, onion, opposable thumbs, oregano, rice, saffron, scientists, SPF, sun screen, sun-block, surfers, Tethys Sea, tuna | Leave a comment

International BENTO Contest

Posted on September 20, 2013 by pauldelancey

I was invited to participate in the International Bento Contest 2013. I just sent off my recipe entry. Happy.

– Chef Paul

– Paul De Lancey, The Comic Chef

Categories: cuisine, international | Tags: Bento, Chef Paul, International Bento Contest, Japan, La Semaine du Gout, The Week of Taste | Leave a comment

Great Arctic Eats – Barrow, Alaska

Posted on September 10, 2013 by pauldelancey

For Barrow, TripAdvisor rates Sam & Lee’s as the best restaurant. Pepe’s North of the Border has the best Mexican cuisine. Arctic Pizza serves the best pizza, and Osaka beating out all competition for the best Japanese.

Here is the link: http://www.tripadvisor.com/RestaurantSearch?geo=30940&q=Barrow%2C+
Alaska%2C+USA&cat=&pid=

While dishes in Barrow are generally similar to those consumed in the lower 48, prices are much higher as shown in the following excellent YouTubeTM video:
http://www.youtube.com/watch?v=8FgZZ8Wkwkc

Try to get to Barrow in time for Nalukataq, the spring whaling festival of the Inupiaq Eskimos. Come for the goose and caribou soup. The highlight of the festival is the Eskimo blanket toss where people dance on a giant, suspended blanket and then get tossed high into air. What fun!

– Paul De Lancey, The Comic Chef

Categories: Arctic eats, cuisine, humor | Tags: Alaska, Arctic, Barrow, cuisinne, Eat Me, eats, Eskimos, fun recipes, Inupiaq, Japanese, Kindle, Mexican, Nalukataq, Osaka, pizza, TripAdvisor, whaling festival, YouTube | Leave a comment

Bacon-Wrapped Hot Dogs

Posted on September 9, 2013 by pauldelancey

American Entree

BACON-WRAPPED HOT DOGS

INGREDIENTS

1 onion
1 tomato
1 green bell pepper
1 tablespoon vegetable oil
8 hot dogs
8 bacon slices
1 jalapeno pepper
2 tablespoons ketchup
2 tablespoons mayonnaise
2 tablespoons yellow mustard
8 buns
no-stick spray

PREPARATION

Dice onion, tomato, bell pepper, and jalapeno pepper. Put vegetable oil, onion, bell pepper, and jalapeno in skillet. Sauté on medium-high heat for 5 minutes or until onion softens. Set aside.

Wrap a bacon slice around each hot dog. Tuck in the ends of the bacon slices so they don’t unwrap. (Or use toothpicks.) Spray new skillet. Add bacon-wrapped hot dogs to skillet. Fry on medium-high heat for 5-to-10 minutes or until bacon is crispy and hot dogs are done. Turn bacon-wrapped hot dogs frequently to ensure even cooking.

While hot dogs are frying, toast the buns. Spread ketchup, mayonnaise, and mustard on buns.. Sprinkle buns with diced tomatoes. Add bacon-wrapped hot dogs. Close and eat. Yum!

TIDBITS

1) A chipotle is a ripe, smoked jalapeno. A salmon that has been smoked is a smoked salmon.

2) A jalapeno pepper went to outer space in 1982. I have never been to outer space. I have been bested by a jalapeno pepper. It’s quite humbling.

3) However, as far as I know smoked salmon has never been to the moon or on the Space Shuttle. Please don’t tell me if it has; I don’t think my ego could handle it.

4 ) Don’t drink water after eating jalapenos. The water merely spreads the heat around. Drink milk. Milk blocks the pain receptors in your mouth. Got milk?

5) Jalapeno-salmon burgers are a popular entree. Someday, you will be able to order them in space. Be sure to have a lid for your milk. Milk gets everywhere in zero-gravity.

– Chef Paul

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, recipes | Tags: American, bacon, bacon-wrapped, bell pepper, chipotle, cookbook, De Lancey, entree, got milk, hot dog, jalapeno, jalapeno-salmon burgers, ketchup, mayonnaise, milk, mustard, recipes, salmon, salmon burgers, smoked salmon, Space Shuttle | Leave a comment

Great Arctic Eats – Whitehorse, Yukon Territory, Canada

Posted on September 8, 2013 by pauldelancey

For Whitehorse, TripAdvisor rates Klondike Ribs & Salmon BBQ as the best restaurant. Antoinette’s has the best Indian & Caribbean food. Boccelli’s Pizzeria serves the best pizza, and the wonderfully named Burnt Toast offers the best breakfast.

Here is the link: http://www.tripadvisor.com/RestaurantSearch?ge
o=155047&q=Whitehorse%2C+Yukon%2C
+Canada&cat=&pid=

For Dawson City, TripAdvisor has Cheechchako’s Bake Shop as being the best place to eat. The Drunken Goat Taverna, what a great name, has the best Greek food. The link is: http://www.tripadvisor.com/RestaurantSearch?geo=154928&q=Dawson%2C+Yukon%2C+Canada&cat=&pid=

Yukon specialties include moosemeat, Dall sheep, mountain goat, caribou, porcupine, trout, Arctic grayling, salmon, Alaska king crab, and halibuts. Hamburgers can be made with: Alaska salmon, buffalo, caribou, goat, musk ox, porcupine, and sheep.

• Yukon’s gold mining past is reflected in some specialties, such as buffalo burgers, musk ox chops and Alaskan salmon.

– Chef Paul

Categories: cuisine, international | Tags: apocalptic thriller, Arctic, buffalo burgers, Chef Paul, cookbook, eats, goats, gold, good food, Whitehorse, Yukon | Leave a comment

Good Arctic Eats – Nuuk, Greenland

Posted on September 5, 2013 by pauldelancey

According to TripAdvisor, the best restaurant in Nuuk, Greenland is Sarfalik. The best place to eat Thai boasts the exciting name, Charoen Porn. The finest place to dine Danish is Godthaab Bryghus, while the number one pizza palace is Cafe Prego. Check out the Nuuk cuisine scene at: http://www.tripadvisor.com/RestaurantSearch?geo=295112&q=Nuuk%2C+Greenland&cat=&pid=

There rarely is unanimity among food critics for any locality and Nuuk is no exception. The folks who run the Hotel Nordbo prefer the restaurant Nipisa for its fresh, local produce. Indeed, they hold Nipisa to be the best restaurant in Greenland. The telephone number for Nipisa is +299 311000. (I have no idea why they have six digit phone numbers in Greenland. This autonomous country has only 56,000 people.)

Nuuk is the capital of Greenland and was founded in 1728 as Godthab, which means Town of Good Hope.” 15,000 people call Nuuk their home. It’s restaurants include the following cuisines: international, steak, chili, hamburgers, Thai, sushi, and pizza. If you’re ever in Nuuk be sure to visit Kalaaliaraq, or the “Board.” This is where fishermen sell their daily catch. Buy some seal or whale meat or even reindeer here. Add fresh onion, carrot, pearl barley, and millet to those ingredients to make tasty Suaasat, Greenlander soup. See my blog on this soup, https://pauldelancey.com/2013/02/12/suaasat-greenlander-soup/

– Paul De Lancey, The Comic Chef

Categories: Arctic eats, cuisine, international | Tags: Arctic, Charoen Porn, Danish, Eat Me, eats, fun recipes, Godthaab, Godthaab Bryghus, Godthab, Greenland, Kalaaliaraq, Kindle, Nipisa, Nuuk, reindeer, restaurant, Sarfarik, suaasat, TripAdvisor, whale meat | Leave a comment

Great Arctic Eats – Svalbard, Norway

Posted on September 3, 2013 by pauldelancey

Chef Paul,

What are the best restaurants in Svalbard, Norway?

– Olaf O. Perro

Mr. Perro,

The culinary scene in Svalbard is vibrant despite being in the land of four-month-long nights and having only 2,642 people. Indeed, the town of Longyearbyen has thirteen fine restaurants. According to TripAdvisor, the highest rated restaurant is Huset. It’s also the northernmost gourmet restaurant. The best Thai food is found at Mary-Ann’s Riggen, while Classic Pizza serves the best pizza. Here is the link: http://www.tripadvisor.com/Restaurants-g503713-Svalbard.html

– Paul De Lancey, The Comic Chef

Categories: Arctic eats, cuisine, international | Tags: Arctic, Classic Pizza, eats, gourmet restauant, Huset, Mary-Ann's Riggen, Norway, pizza, Svalbard, TripAdvisor | Leave a comment

Arrowroot Custard

Posted on September 2, 2013 by pauldelancey

St. Vincentian Dessert

ARROWROOT CUSTARD

INGREDIENTS

3 tablespoons arrowroot
1 tablespoon milk (3 1/2 cups more later)
3 1/2 cups milk
2/3 cup sugar
1 teaspoon vanilla extract
4 egg yolks

PREPARATION

Add arrowroot and 1 tablespoon milk to small mixing bowl. Mix with fork until paste forms. Add 3 1/2 cups milk to pot. Cook milk on high heat until milk just starts bubbling. Stir CONSTANTLY. Add arrowroot paste from mixing bowl to pot and stir. Remove pot from burner. Turn heat down to low.

(Milk burns quickly. Anybody who comes by and sees you intent on boiling milk will say, “Careful, milk burns in a hurry! They cannot help it. It’s inevitable as falling asleep in the back row at a lecture for theoretical economics.)

Add sugar to pot. Mix with spoon until sugar dissolves. Return pot to burner. Simmer on low heat for 3 minutes. Remove pot from burner. Add in vanilla extract and egg yolks. Mix with whisk or fork until egg yolk blend in completely. Allow to cool. (The heat in the mix will cook the yolks enough during this time.)

Drink as much as you dare before sharing with guests. It’s really tasty.

TIDBITS

1) An anagram for “arrowroot custard” is “Coward roars, ‘Trout!’”

2) Arrowroot is a starch-rich underground creeping rhizome.

3) There was a 1964 movie called The Creeping Terror. Leonard Maltin, the film critic, gave it a “bomb” rating. His Classic Movie Guide said, “Awful horror movie, poor on every conceivable (and inconceivable) level.” I saw it. The monster looks a lot like a giant Denver omelette.

4) If that sort of horror movie can get made, why not The Creeping Rhizome? Just saying. You could have The Underground Creeping Rhizome but that would be way too scary.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: anagram, arrowroot, arrowroot custard, Classic Movie Guide, cookbook, Creeping Terror, custard, De Lancey, Denver, dessert, Leonard Maltin, milk, omelette, rhizome, St. Vincent, sugar, vanilla, vanilla extract | 2 Comments

cuisine

Beef Chili Cheese Fries

Dulce de Leche

Omani Mezroota

International BENTO Contest

Great Arctic Eats – Barrow, Alaska

Bacon-Wrapped Hot Dogs

BACON-WRAPPED HOT DOGS

Great Arctic Eats – Whitehorse, Yukon Territory, Canada

Good Arctic Eats – Nuuk, Greenland

Great Arctic Eats – Svalbard, Norway

Arrowroot Custard

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