history

Sole Meuniere

Posted on February 25, 2023 by pauldelancey

French Entree

SOLE MEUNIERE

INGREDIENTS

¼ cup butter
1 lemon
2 tablespoons fresh parsley
4 4-ounce sole fillets
½ cup flour
¼ teaspoon salt
¼ teaspoon white pepper or pepper
2½ tablespoons clarified butter or ghee or butter
1½ tablespoons lemon juice

Serves 2. Takes 25 minutes.

PREPARATION

Cut butter into 4 pats. Cut lemon into 4 slices. Dice parsley.

Use paper towels to pat sole fillets dry. Add flour, salt, and white pepper to large mixing bowl. Mix with fork or whisk until well blended. Dredge fillets through flour. Shake off excess.

Add clarified butter to large pan. Heat using medium heat until a small bit of flour in the clarified butter will start to dance or until clarified butter starts to bubble. Add sole fillets. Sauté for 3 minutes Carefully flip fillets with fish spatula or long spatula. Sauté for another 3 minutes or until sole fillets turn golden and the fish can be flaked with a fork.

While 2nd sides of the fillets sauté, add butter pats to 2nd pan. Melt butter using medium heat until butter bubbles. Add lemon juice. Combine by swirling pan. Spoon butter/lemon juice over sole fillets. Garnish with parsley. Serve immediately.

TIDBITS

1) “O Sole Mio” is an excellent Neapolitan song written by Giovanni Capurro. It means “My Sun.”

2) “O Sole Meuniere” is an excellent-mostly song written by the Powegian Paul R. De Lancey.

3) Here are a few verses:

What a beautiful thing is fried Dove sole!
The air in the kitchen smells so nice
As long as fan above the stove is set to high
Don’t forget to use clarified butter
The guests will appreciate your efforts!

 

– 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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Mozzarella Hamburger

Posted on February 22, 2023 by pauldelancey

Italian Entree

MOZZARELLA HAMBURGER

INGREDIENTS

SAUTE
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon peanut oil
2 garlic cloves
1 medium onion
1 teaspoon thyme
¼ teaspoon black pepper
½ teaspoon Meat MagicTM spice
¼ teaspoon sea salt

BURGER MIX
1½ pounds ground beef
2 eggs
1½ tablespoons Worcestershire sauce
½ tablespoon basil
½ teaspoon oregano
no-stick cooking spray

8 hamburger buns or 16 slices of bread
8 slices of mozzarella
8 leaves of lettuce

PREPARATION

Dice garlic cloves and onion. Melt butter in frying pan. Add olive and peanut oils. Put thyme, black pepper, meat sauce, and sea salt in pan. Sauté these ingredients on medium heat for about 5 to 10 minutes or until onion is soft. Set aside.

(You can dice garlic, but there are no garlic dice.)

Combine ground beef, eggs, Worcestershire sauce, basil, and oregano in mixing bowl. Add sautéed ingredients. Mix again.

Form 8 patties. Put them in frying pan coated with no-stick spray. Fry patties on medium-high heat for 2 to 3 minutes, flipping them over with care and cook for 2 to 3 minutes more. Put mozzarella slices on top of each patty. Fry for 1 more minute. Heat patties more if they are not yet cooked to your satisfaction.

Toast 8 buns. Assemble buns, patties, and lettuce.

TIDBITS

1) Marco Polo traveled in China from 1275 to 1292. He brought back pasta to Italy, which was eagerly eaten by the peasantry but not by the nobility. (Goodness! That last sentence wasn’t clear, was it? I meant to convey the peasants ate pasta. They did not eat Italy.)

2) Marco Polo did not bring back hamburgers as the Great Khan of China was apparently too busy trying to subjugate the world to develop this wondrous culinary treat.

3) Cosimo de’ Medici gained power in Florence. His great financial and political skills brought prosperity to Florence, but, alas, no hamburgers.

4) Lorenzo de’ Medici took sole power in Florence. His rule brought Florence to its height of prestige. The arts flourished. Michelangelo produced magnificent works of art. No one produced a hamburger.

5) Columbus discovered the Americas in 1492. Did the original Americans possess the knowledge of the hamburger? (See Tidbit 7.)

6) In 1494, Naples, angered by Florentine politics, called in the French king Charles VIII to fight Piero de’ Medici and the Florentines. Hundreds of thousands of Italians presumably hoped Charles VIII would bring the hamburger to Italy.

7) The French, already showing antipathy to American cooking, discovered only two years before, not only refused to bring the hamburger to Italy, but suppressed all knowledge of it coming from the New World.

8) In 1495, Milan, Venice, the Holy Roman Empire, the Papal States, and Aragon seething over the suppression of the hamburger formed an alliance to drive the French out of Italy.

9) From 1495 to 1866, various Italian states and the Spanish, French, and Austrians waged nearly constant war up and down the Italian peninsula. This naturally delayed the development of the Italian hamburger. In fact, this blessed culinary treat would occur in the relatively tranquil America of 1826.

 

– 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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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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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.

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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.

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Five Layer Chicken Florentine

Posted on January 14, 2023 by pauldelancey

Italian Entree

FIVE LAYER CHICKEN FLORENTINE

INGREDIENTS

FIRST LAYER – BOTTOM SAUCE

1 10.75-ounce can of cream of celery
½ cup mayonnaise
¾ cup grated sharp cheddar cheese
1 tablespoon lemon juice
⅛ teaspoon salt (⅛ teaspoon more in FOURTH LAYER)
⅛ teaspoon pepper
⅛ teaspoon Mediterranean rice spice
2 tablespoons rice vinegar

SECOND LAYER – RICE

½ cup rice
1 cup water

THIRD LAYER – CHICKEN

2 chicken breasts
2 tablespoon vegetable oil

FOURTH LAYER – TOP SAUCE

1 10-ounce package creamed spinach
½ cup milk
¼ cup grated Swiss cheese
1 small onion
1 teaspoon Dijon mustard
⅛ teaspoon thyme
¼ teaspoon coriander
¼ teaspoon Poultry MagicTM spice
⅛ teaspoon salt

FIFTH LAYER – BREAD CRUMBS AND CHEESE

½ cup bread crumbs
1 tablespoon butter, melted
¼ cup Parmesan cheese

SPECIAL EQUIPMENT

Large casserole dish
Medium casserole dish
Serves 6. Takes 1 hour 30 minutes.

PREPARATION

The five layers are from bottom to top:

First: bottom sauce
Second: rice
Third: chicken breast
Fourth: top sauce
Fifth: cheese and bread crumbs

FIRST LAYER – BOTTOM SAUCE

Preheat oven to 375 degrees. Add celery soup, mayonnaise, Cheddar cheese, lemon juice, Mediterranean rice spice, ⅛ teaspoon salt, pepper, and rice vinegar to baking dish. Mix thoroughly with fork or whisk. Bake in large casserole dish for 25 minutes at 375 degrees. (You can save time by preparing the fourth layer and putting in the oven after you have put this layer in the oven.)

SECOND LAYER – RICE (Above bottom sauce)

Take 1 cup rice and cook according to instructions on package. Spread evenly over FIRST LAYER in large casserole dish when both are done.

THIRD LAYER – CHICKEN BREAST (Above rice)

While at the bottom sauce is baking and the rice is cooking, cut each chicken breast into 12 pieces. Add chicken and vegetable oil to non-stick frying pan. Sauté chicken on high heat for 10 minutes or until it starts to brown. Stir occasionally. Put chicken breasts on top of the SECOND LAYER of rice when all three layers are done. (Resist the temptation to drive to KFC.)

FOURTH LAYER – TOP SAUCE (Above chicken breast)

Dice onion. Add creamed spinach, milk, Swiss cheese, onion, Dijon mustard, thyme, coriander, poultry spice, and ⅛ teaspoon salt to medium casserole dish. Bake for 25 minutes at 375 degrees. Remove and set aside.

FIFTH LAYER – BREAD CRUMBS AND CHEESE (Above top sauce)

After you have taken the casserole dishes out of the oven, and have placed the first four layers in order, spread the bread crumbs and Parmesan cheese evenly over the FOURTH layer. Pour the melted butter evenly, as always, over everything. Put the five layers in the large casserole dish back in the oven.

Bake for 25 minutes at 375 degrees. The sauce layers should be set and the chicken cooked through.

Grab a cold mug of root beer. Sip it slowly. Savor the taste. Grab the frying pan with your other hand. Use the pan to threaten anyone who complains about the wait for this dish. Then eat it all yourself. It’s great.

TIDBITS

1) Spinach was cultivated 2,000 years ago in Iran. Now, Iran may very well be contemplating building a nuclear bomb for dubious purposes.

2) The ancient Romans and Greeks cultivated spinach as well and never built a nuclear device.

3) So maybe we shouldn’t worry about Iran.

4) After all Popeye The Sailorman always consumed cans of spinach in times of crisis and always fought for the honor and welfare of his beloved Olive Oyl.

5) California produces half of America’s spinach.

6) Did Popeye’s spinach come from California?

7) Did Popeye ever marry Olive Oyl? I’d like to think so, even if they had to elope to do it.

8) I had a Yogi The Bear lunch box in first grade. I don’t believe I ever had Five Layer Florentine Chicken put in it.

 

– 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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Chicken Kiev From Ukraine

Posted on January 11, 2023 by pauldelancey

Ukrainian Entree

CHICKEN KIEV

INGREDIENTS – SEASONED BUTTER

⅔ cup butter
½ teaspoon black pepper
1 teaspoon garlic salt (¼ teaspoon more later)
½ teaspoon Poultry MagicTM spice
1 teaspoon parsley
1 teaspoon tarragon
6 chicken breasts

INGREDIENTS – SMALL MIXING BOWL

2 eggs
1½ tablespoons water

INGREDIENTS – SHALLOW BOWL

¼ teaspoon garlic salt
1 teaspoon dill weed
½ cup flour
1½ cups bread crumbs
2 cups vegetable oil

INGREDIENTS – GARNISH

1 lemon
1 tablespoon parsley

SPECIAL UTENSILS

Kitchen mallet
Kitchen scissors
toothpicks

PREPARATION OF SEASONED BUTTER

Leave butter out until it softens. 30 minutes should be sufficient. In small bowl, thoroughly mix softened butter, black pepper, garlic salt, and poultry spice. Spread mixture into 2-inch by 4-inch rectangle on aluminum foil. Freeze for about an hour or until firm.

PREPARATION OF CHICKEN BREAST

Make sure chicken breasts are thoroughly defrosted. You will be sorry when you have to flatten those chicken breasts if they are rock hard or even partially defrosted.

Cut chicken breasts into 6 pieces with your kitchen scissors (Snip! Snip! The scissors sound as if you’re giving someone a haircut.) or if you already have chicken-breast halves, cut them into 3 pieces.

Put chicken-breast sixths between two pieces of plastic wrap or wax paper. Pound away with your kitchen mallet until the entire piece of chicken is ⅛-inch thick. A thin piece of chicken is easy to roll up. It also cooks faster than a thick piece, so you’ll be less likely to dry out the outside of the chicken.

(Note: you are armed with two weapons of destruction, the mallet and the scissors. Don’t make this entree while feuding with your sweetheart.)

After butter hardens, remove it from the freezer and cut it into 12 equal-size pieces. Place one butter pat in the middle of each piece of chicken. Fold in edges of chicken-breast sixth and roll up to completely enclose seasoned butter pat. I suggest keeping the chicken rolls together with toothpicks.

Make seasoned flour by stirring garlic salt, dill weed, and flour together in another bowl. This bowl should be shallow or wide to make rolling chicken in it easier.

Make egg mixture by adding eggs and water to small mixing bowl. Mix well with fork. Put bread crumbs on small plate.

Smother rolled up chicken breasts in seasoned flour. Completely coat chicken rolls in egg mixture. Finally, cover chicken breasts all over with bread crumbs.

Heat oil in large skillet over medium heat. Put chicken rolls in skillet. Turn over after 4 to 5 minutes or after bottom of chicken is golden brown. Cook other side for same length of time or until outside is golden brown and the inside is completely white.

Remove oil by placing chicken rolls on paper towel. Transfer chicken rolls to large serving plate. Cut lemon into 6 slices and arrange slices around plate. Sprinkle parsley over chicken rolls.

(Let us hope your dinner guests appreciate how tasty this dish is and how much effort you put into making it. If not, menace them with your kitchen mallet and kitchen scissors until they do.)

TIDBITS

1) Ukraine, like other nations, is proud of its fast-food heritage. Some of its fast-food chains are: Domashnyaya Kukhnya, Pechiona Kartopolina, Potato House, Rostik’s, and McDonald’s.*

2) Kiev has a skiing hill located downtown. You take an elevator to get to the top.

3) Kiev was fifty times the size of London in the 1000s.

4) Kiev fell to the Mongols in 1240, who so thoroughly destroyed the town that the population fell to a few dozen. The Mongols meted out the same treatment to other cities they conquered.

5) In return, the Mongols have given us Mongolian beef. Not enough.

6) Think of how many cities the French emperor, and my great, great, great grandfather Napoleon 1st seized. Then ponder how many more entrees, appetizers, and desserts the French have given the world.*

7) * = I don’t know the status of Tidbits 1) and 2). As of press time, Putin has been savagely invading Ukraine for ten months.

 

– 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

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