humor

Cajun Chicken Breasts

Cajun Entree

CAJUN CHICKEN BREASTS

INGREDIENTSCajunCh-


4 chicken breasts

1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon Poultry MagicTM spice
1/2 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon coriander

PREPARATION

Preheat skillet to 350 degrees. Completely defrost chicken breasts. Mix paprika, salt, cayenne, poultry spice, cumin, thyme, and coriander on large plate. Coat the chicken breasts with no-stick spray.

Place the chicken breasts on plate and roll them until they are coated with spices. Place chicken in skillet and cook for about 12 minutes, gently turning them over every 3 minutes, or until spices are blackened. Keep skillet’s lid on while cooking.

You should really try this dish. It’s so quick and easy to make, it looks impressive, and it tastes great.
TIDBITS

1) I first bit into Cajun food when I was in New Orleans for an economics conference.

2) In Louisiana, biting someone with false teeth is considered aggravated assault. Best have someone with regular teeth do the biting for you.

3) Chicken Legs Dominoes is a fun game.

4) Emperor Napoleon sold us New Orleans and the rest of the Louisiana Territory in 1803. He did so because his plans for a Caribbean empire faltered in Haiti. The foiler of his plans? The tiny mosquito.

5) The largest bridge over water in the world starts near New Orleans. It’s twenty-four miles long. I once had a tire-pressure indicator turn on just after I got on the bridge. No place to turn around. Boy, I was happy to get to a gas station on the other side.

– Paul De Lancey, The Comic Chef

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

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La Daube Provencale

French Entree

LA DAUBE PROVENÇALE

LaDauPr-

INGREDIENTS

1 1/2 pounds stewing steak or better
2 yellow onions
8 whole cloves
1 carrot
4 garlic cloves
1 10 ounce can diced tomatoes
4 tablespoons olive oil
4 ounces bacon strips
1 bay leaf
6 peppercorns
1/2 teaspoon orange zest
1/4 teaspoon sea salt
1 teaspoon parsley
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1/4 cup red wine

PREPARATION

Cut the steak into 1/2-inch cubes. It is all right to use a better grade of steak than stewing. (As I write this recipe, my local supermarket is having such a sale on top sirloin it’s cheaper than the fattiest ground beef. Go figure. Now if they would only have a sale on gold.)

Peel the 2 onions and cut each of them into 4 wedges. Stick a whole clove into each of the 8 onion wedges. Scrape off the surface of the carrot. Cut the carrot into round pieces no more than 1/2-inch thick. Peel and mince garlic cloves.

Put olive oil and bacon strips in skillet. Heat at medium-heat until bacon begins to brown. (Some versions of this recipe call for strips or slices heavily marbled with fat. This is no problem at all. Simply pick the package of bacon that is on top of the others. Some good Samaritan has gone before you, heroically going through all the bacon packages looking for the meatiest and leaving you exactly what you wanted.)

Back at the range it is time to add to the skillet: steak cubes, onion wedges with cloves in them, carrot pieces, garlic,
diced tomatoes, bay leaf, peppercorns, orange zest, sea salt, parsley, sage, rosemary, and thyme. (“Are you going to Scarborough Fair?” Sorry, couldn’t resist.)

Cook on medium heat until steak cubes start to brown. Add red wine. Bring to boil. Lower temperature to between off and warm. Cover with lid and let stew simmer for 2 1/2 hours.

This is great. Give it only to loved ones or a boss at promotion time.

TIDBITS

1) Insects don’t like the scent of onions. So, cut open an onion and rub the two halves all over your body before crossing a mosquito-infested swamp.

2) The French tried to build the Panama Canal before the Americans did. They failed because too many of their workers succumbed to malaria.

3) The Americans succeeded because they discovered malaria was borne by mosquitoes. We destroyed the pesky critters by destroying their swamps.

4) Mightn’t it have been simpler to have the canal workers rub their bodies with onion halves before going to work each day?

5) Of course, the thousands of sweaty, oniony workers would have had problems convincing beautiful ladies to dance with them after work.

6) But just how many spiffed-up young ladies could the workers have found in the middle of a mosquito-riddled swamp?

– Paul De Lancey, The Comic Chef

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

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Hawaiian Hamburger

Hawaiian Entree

HAWAIIAN HAMBURGER

INGREDIENTSHawaiHB-

3/4 pound ground beef
1 egg
1 tablespoon brown sugar
1/2 teaspoon prepared mustard
1/2 medium onion
1/4 cup bread crumbs
1 tablespoon tomato sauce
1/2 cup pineapple juice

4 pineapple slices
4 hamburger buns

PREPARATION

Dice onion. Mix ground beef, egg, brown sugar, mustard, onion, bread crumbs, and tomato sauce by hand. Don’t say “ew” when doing so.

Make four patties. Brown both sides of each patty. Pour pineapple juice into pan. Cook at medium-high heat until all the meat in the patty turns color. (You can clip off a small section of a patty to look. After a few times, you’ll be an adept chef and know by looking at the meat’s outside or by a finely honed sense of how long things take to cook.)

Toast buns. Put patties in buns. Top each patty with a pineapple slice.

TIDBITS

1) Pineapples were a sign of hospitality in antebellum mansions. Many sea captains would return and put an apple atop on of the posts by the front gate. This meant that the man of the house was home and that you were welcome to visit the homestead.

2) However, it did not mean you would receive special hospitality from the lady of the mansion if you spent the night in a four poster topped with four wooden pineapples. Instead, finding those pineapples on your bed meant you had overstayed your welcome. The number of pineapples denoted the seriousness of the “please leave” message.

3) “Hawaiian” is one of the few English words with the letter sequence “aiia.”

4) If the first hamburger restaurant to have gone national had been from Hawaii, our favorite fast food restaurant might have been Nâwilliwili burgers.

5) This would have caused a national crisis as most word processors, including mine, don’t have the necessary foreign character of “a” with a straight line over it.

6) Would a national character crisis be bad for America? I don’t know, but the Cuban Missile Crisis of 1962 was pretty scary.

– Paul De Lancey, The Comic Chef

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

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Arriba Burgers

Mexican Entree

ARRIBA BURGERS

INGREDIENTSArribBu-

1 1/2 pounds ground beef
1/2 medium onion
2 garlic cloves
1/2 jalapeno pepper
4 ounces diced green chiles
1/2 teaspoon coriander
1/2 teaspoon cumin
3 ounces Cotija cheese
3 ounces grated Four Mexican cheeses
6 to 8 hamburger buns
lettuce

PREPARATION

Mince the onion, cloves, and jalapeno pepper. Make 6 to 8 thin strips of Cotija cheese.

Mix ground beef, onion, cloves, pepper, green chiles, coriander, and cumin by hand. Sorry, but this really is the best way to blend these ingredients. (And your dog will really appreciate you petting him immediately after this step. By the way, have you ever met a dog called Fido or Spot in real life?)

Make 6 to 8 patties. Cook in frying pan until meat browns. Put a strip of Cotija cheese and sprinkle grated Mexican cheese on each patty. Fry patties until cheese begins to melt. Don’t cook longer as cheese will seep onto pan and the grease in the cheese will begin to separate out.

Toast hamburger buns in toaster or in frying pan after patties are removed. You will need to be vigilant with the buns if you choose this latter method as the buns can burn quickly.

Serve with lettuce. Arriba!

1) “Arriba!” was the favorite word of Speedy Gonzalez, the cartoon mouse.

2) Speedy Gonzalez always defeated El Pussy Cato, who had a remarkably flat learning curve.

3) Mexicans drive fast. My wife learned to drive in Guadalajara. The drivers here don’t scare her a bit.

4) I learned to drive in the huge parking lot of the Santa Anita Racetrack.

5) We are always told to buckle up, but when I was growing up there were no seat belts in the back seat.

6) I have never driven in Mexico. Mexicans are grateful.

– Paul De Lancey, The Comic Chef

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

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Spicy Chicken Strips

American Entree

SPICY CHICKEN STRIPS

INGREDIENTSSpicyCS-

4 chicken breasts

3 garlic cloves
2 eggs
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons Dijon mustard

3 cups bread crumbs or cracker crumbs
2 tablespoons dried basil
1 tablespoon paprika
1 teaspoon coriander
1 teaspoon Poultry MagicTM spice
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt
no-stick cooking spray

PREPARATION

Preheat oven to 400 degrees. Coat baking sheets with no-stick spray.

Cut chicken breasts into pieces 3-inches long and 1-inch wide. (Why did the chicken cross the road? To avoid being an entree.)

(Did you know you can buy a butcher’s block with a precisely measured line so that your chicken piece will not only be exactly 3-inches by 1-inch, they will also have precise 90 degrees angles? People who like knives and this product scare me.)

Mince garlic cloves. Put garlic, eggs, prepared mustard, and Dijon mustard into mixing bowl. Stir well.

Make bread crumbs if you don’t have them. (Dry, hard bread is a great source of bread crumbs. If you don’t have dry, hard bread, toasted bread will do. Crackers also make excellent crumbs.)

Combine crumbs, basil, paprika, coriander, poultry spice, chili powder, black pepper, and salt in another mixing bowl. Stir well.

Dip chicken strip in egg mixture. Roll dipped chicken strip in crumbs until it’s completely covered. Put covered strip on baking sheet. Repeat until all strips are coated.

Bake chicken strips in oven at 400 degrees for 10 to 15 minutes or until golden brown and chicken meat is completely white. (As always, cooking times vary widely depending on the oven and the closeness of the food to the heating coils.)

TIDBITS

1) Dijon is home to the Dijon Ducs, who play hockey in the Magnus League.

2) Magnus Svenson lives in Sweden as do many other Magnussons. Probably, at least a few of them play hockey.

3) Swedish hockey is generally considered superior to that played in France.

4) However, many more people prefer France’s wine to Sweden’s.

5) Something to consider when planing a vacation to Europe.

– Paul De Lancey, The Comic Chef

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

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Eternal Questions

ETERNAL QUESTIONS

1) How do washers steal socks?
2) Why do washers steal socks?
3) Why do they steal only one sock from a pair?
4) Where do washers hide their stolen socks?
5) Why do media treat political debates like boxing matches?
6) Who was the better cowboy actor, Roy Rogers or William Boyd?
7) Where are my car keys?
8) No more Twinkies. Why? Why?

– Paul De Lancey, The Comic Chef

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

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Today on Misprint Theater True Git Madam

Today on Misprint Theater

True Git
Madame Ovary
Fiendly Persuasion
A Touch of Ass
We’re No Angles
Of Ice and Men
Twitlight

– 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: humor, Uncategorized | Leave a comment

Yetakelt W’et (Spicy Vegetable Stew) From Forthcoming Cookbook

Ethiopian Entree

YETAKELT W’ET
(Spicy vegetable stew)

INGREDIENTS

1 small, or 1/2 big, white onion
1 large ripe red tomato
2 garlic cloves
3 big carrots
1 russet potato
8 ounce bag snow peas
1 tablespoon Berbere spice mix (See recipe for BERBERE SPICE MIX INGREDIENTS, if you can’t find the mix)
1/4 cup Niter Kibbeh (See recipe in this book for this.)
1 tablespoon paprika
1/4 teaspoon pepper
1/4 teaspoon salt
6 ounce can tomato paste
2 cups vegetable broth

Goes well with injera, Ethiopian flat bread.

PREPARATION

Mince onion and garlic cloves. Dice carrots, potato, and tomato. Cut snow peas into bits 1/2-inch wide. Sauté onion, garlic, Berbere spice, paprika, pepper, and salt in Niter Kibbeh for 2 minutes on medium heat.

Add carrots, potato, and snow peas. Sauté for 10 minutes more. Stir occasionally. Add tomato, tomato paste, and vegetable broth. Bring to boil on medium-high heat. Stir occasionally. Reduce heat to warm and simmer for 15 minutes.

Goes well with Injera (Ethiopian flat bread.) and yogurt. (See something other than fruit goes well with yogurt.)

TIDBITS

1) Yogurt used to be spelled yoghurt.

2) This “h” in the word meant that business and governments had to hire typists, use up more ink, and consume more paper every time they discussed yogurt.

3) Gradually, efficiency experts pressed for well, efficiency, and within decades the “h” was gone from yogurt.

4) Simultaneously, the budgets of nations and corporations around the world dropped by, quite possibly, several millionths of a percent.

5) Our world gets better every day.

– Paul De Lancey, The Comic Chef

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

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Great Things Come In Little Packages

Great Things Come in Little Packages

I

It was a bad day to be a dinosaur. It was a bad day to be a T-Rex. Particularly if your name was Alex and you were the last dinosaur on Earth. Alex glanced at the Sun. Dang, it was hot. Al Gore was right about global warming, at least in a reverse time series sort of way.

Alex raised his claw to wipe the sweat from his eyebrow. Mistake. Being a lizard-or-bird like creature, the scientists are still debating, he didn’t sweat and he didn’t have eyebrows. He did have razor-sharp talons which pierced the skin above his eye. Dang, that hurt. He wished mommy were there to comfort him. But it was probably just as well, seeing how she tried to eat him when he was six-weeks old.

On and on, the last of the T-Rexes trudged. Where to, he could not say. How long, he could not now. He only knew he need food. He needed it fast. Real fast, before this short story ran out of words and he could see by scrolling down it would only be four paragraphs.

He thirsted. Oh, how he thirsted. He thirsted like a shopper at WalMart two minutes before the start of Black Friday sales. On and on, Alex trudged. His breath became more and more labored. He fancied the gentle breeze made rippling patterns on his loose skin.

An oasis appeared on the horizon. He forced his aching legs to give one last effort. Faster and faster, he careened. Then there it was, an oasis with hundreds of hundreds of delicious apatosauri grazing unconcernedly around a pool of life giving water. The cave to the right displayed a big banner, “Get it here, T-Rex big boy.” Alex tried to grin. Couldn’t. Evolution hadn’t given him lips. Be he knew he died and gone to heaven.

Well, he was partly right about that last statement. His last step was off a twenty-foot cliff. The sharp rock at the bottom did nothing to break his fall. Indeed, it shattered his kneecap. (Gosh, I hope for the accuracy of this story, T-Rexes had kneecaps.)

The rock did more than break his kneecap. It destroyed his ability to move. That destroyed his ability to hunt. No hunting. No food. Alex the T-Rex was dying. And he had proto-psoriasis. A bacterium entering the gaping wound in his knee saw to that.

The bacterium flourished in the T-Rex kneecap. One day it split into two. Later it split into four. The grandchild bacteria repeated this cycle of life over and over again. The Earth’s continents shifted. The dinosaur knee cap traveled north, always north until harsh coldness froze the proto-psoriasis colony.

But they did not die. They went dormant and waited, waited for a thaw that would bring them a new host.

II

Little Timmy Tyler didn’t want to be at Dinosaur National Monument. He wanted to be home playing Mario On Steroids alongside his friends. But here he was and it was hot. He wiped sweat from his brow. Did he thank evolution? No. He was too hungry. His stomach rumbled.

“Mom, can we eat soon?”

“No dear, we came all the way out here to find dinosaur bones for Daddy’s museum and we’re not going in until we find one. Have a snack.”

Thank goodness for the Twinkie in his shirt pocket. It was the last Twinkie ever sold on Earth. He’d had to use Tae Kwan Do moves on several people struggling to get it.

Timmy unwrapped the dessert of all desserts and brought it to his eager tasted buds. A glint appeared by his left foot. There was a tiny bone fragment that bore an uncanny resemblance to Justin Bieber’s profile. Timmy picked up the fragment. Millennia upon millennia of erosion had smoothed this fragment everywhere, everywhere but one spot
.
That one sharp spot pricked Timmy’s thumb. A colony of proto-psoriasis woke up, flexed their cilia, and stampeded Timmy’s body. Oh how they would attack him. They had eons of mutations stored up. They headed for the stomach where they would mutate and mutate and eat Timmy from the inside out.

Timmy bit into the Twinkie. His stomach tried valiantly to break down Hostess’s golden snack but failed, failed miserably.

But in failure, there is often victory and so there was now. The stomach’s defeated gastric juices had left behind a goodly pool of nasty chemicals, chemicals that rats and cockroaches normally gave wide berth. But the invading proto-psoriasis having been dormant for sixty-five-millions years knew nothing of this. Indeed, the chemicals smelled like a delicacy to them and they gleefully ingested the toxic poisons and died.

The proto-psoriasis would not infect Timmy. They would not spread to other people. They would not wipe out humanity. And Timmy took another bite of the world’s last Twinkie.

– Paul De Lancey, The Comic Chef

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

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Teriyaki Chicken With Rice

Japanese Entree

TERIYAKI CHICKEN WITH RICE

INGREDIENTS

2 garlic cloves
1 1/2 teaspoons water (3 cups more later)
1 1/2 tablespoons cornstarch
1/2 cup sugar
1/2 cup soy sauce
1 1/2 tablespoons cider vinegar
1/4 teaspoon ginger
1/4 teaspoon Poultry MagicTM spice
3 chicken breasts

1 1/2 cups brown rice
3 cups water
2 yellow bell peppers
2 stalks green onion

PREPARATION

Preheat oven to 400 degrees. Mince garlic cloves. Cut chicken breasts into fourths. Dice yellow peppers and green onion.

Add garlic, water, cornstarch, sugar, soy sauce, cider vinegar, ginger, and poultry spice. Stir frequently while cooking on medium-high heat until sauce thickens and bubbles. Do not boil.

Pour sauce into baking dish, size 8-inches by 8-inches or greater. Put chicken into pan. Turn the chicken pieces around in the sauce until all sides are coated. Bake the chicken for about an hour or until done.

While chicken is baking, cook rice as directed on the bag of rice, use rice, or cook until rice is tender. Add minced bell peppers and green onion to top of rice.

Put rice mixture in bowl. Add teriyaki chicken and sauce.

TIDBITS

1) Don’t spill cornstarch. That white stuff gets everywhere.

2) “Teri” is Japanese for “luster” coming from the sauce and “yaki” means “grill.”

3) The “Why did the chicken cross the road?” joke came from vaudeville about a hundred years ago.

4) The most prestigious act out of ten vaudeville acts was the ninth.

5) I looked up “Fun facts about soy sauce” on GoogleTM and was given “Fun facts about strippers” as the second entry. I don’t believe I want to know the connection between soy sauce and strippers.

6) Often Chinese greet each other with “Have you had your rice today?” instead of “How are you?” Much nicer than “How’s it hanging?” don’t you think?

– 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, food, humor, international, recipes | Tags: , , , , , , , , , , , , , | Leave a comment

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