international

Banane Celeste

Martinican Dessert

(From Martinique)

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BANANE CELESTE

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INGREDIENTS
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1 pound cream cheese (½ pound more later)
3 tablespoons butter
6 ripe bananas
¼ cup brown sugar
½ teaspoon cinnamon (¼ teaspoon more later)
½ pound cream cheese
¼ cup heavy cream
¼ teaspoon cinnamon
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SPECIAL UTENSIL
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8″ *8″ baking dish
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Serves 6. Takes 50 minutes plus at least 2 hours 30 minutes to set.
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PREPARATION
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Preheat oven to 350 degrees. Let cream cheese and butter soften. Peel bananas and cut them in half along their lengths.
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Add cream cheese, brown sugar, and ½ teaspoon cinnamon to large mixing bowl. Use fork or blender on lowest setting until cream cheese/brown sugar mixture is light and fluffy.
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Light and fluffy sounds so peaceful doesn’t it? Next time you’re at a peace conference say, “Light and fluffy” to the warring sides and see if the mood of the room doesn’t improve dramatically.
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Meanwhile back at the stove, use medium heat to melt the butter in a pan. Add 6 banana halves to pan. Sauté bananas on medium heat for 5 minutes or until they turn light brown on both sides. Turn bananas carefully over once with spatula to ensure even browning. Repeat for second batch of 6 banana halves.
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Evenly arrange 6 banana halves in bottom of baking dish. Spoon cream cheese/brown sugar mixture evenly over bananas. Place 6 more banana halves on top of the cream cheese. Spoon ½ pound cream cheese atop the second banana layer.
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Smooth heavy cream over the second layer of cream cheese. Sprinkle ¼ teaspoon cinnamon over heavy cream.
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Bake for 20 minutes at 350 degrees or until cream-cheese sauce is bubbly and golden brown. Let cool on wire rack for 30 minutes. Put in refrigerator at least 2 hours or until it sets.
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TIDBITS
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1) Josephine Bonaparte, wife of the Emperor Napoleon, was born in Martinique in 1763 with the name of Marie Josèphe Rose Tascher de La Pagerie. This name was way too long so most people just called her “Ma.” Josephine possessed a lively sense of humor.
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2) People loved her jokes. She had them in stitches. Agents from Vau de Ville frequently came to her mansion to sign her up for large engagements but she always demurred, saying she was but a simple banana plantation monopolist.
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3) Still the island’s elite kept coming to her comedy soirées to hear her jokes. They never wanted to leave even when she got tired and wanted to retire. They’d say, “Yo, Ma, Ma, tell us another joke.”
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4) Her funnies became known as “Ma Ma jests,” then “Mama jests,” and finally by 1779 as “Yo, Mama jokes.”
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5) In 1779, Ma Pagerie married the owner of the Folies Bergère, Monsieur de Beauharnais, and moved to Paris.
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6) Nothing much of note happened in the lives of the de Beauharnaises until monsieur ended their marriage by getting guillotined in 1794. Saved the unpleasantness of a bitter divorce, Ma commenced a series of mirthful affairs with the handsome leaders of the French Revolution.
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7) In 1796 she attracted the eye of a young artillery officer named Napoleon Bonaparte. “She made me laugh,” said Napoleon before his death.
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8) Napoleon suffered from chronic depression and often stayed in bed neglecting to fight the smallest battle until Ma bucked him up with one of the world’s first chicken-crossing the road jokes. “Pourquoi le poulet a traversé la rue? Pour obtenir à l’autre côté.”
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9) Ma’s merriment gave Napoleon the energy to follow his dream. In 1799, he and two other hombres overthrew the constitutional government. In 1804, he reached the top of the government ladder when he made himself emperor.
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10) Life was good for France with Napoleon conquering one country after another. People no longer had to get visas to visit the Italian Riviera. Napoleon had made it part of France. What a guy!
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11) But things went sour in 1810. Napoleon wanted an heir for his Empire. Ma, although always able to conceive a knee-slapping joke without a moment’s notice, could not do the same with a child. So Napoleon divorced her and married Marie Louise of Austria.
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12) Marie Louise lived in a permanent humor-free zone. She never made Napoleon laugh, not once. Napoleon grew moody, his judgment became impaired. In 1812, he invaded Russia, a disaster. By 1814, his enemies camped at the French border. They offered Napoleon a peace treaty, but without Ma’s jokes to relieve the tension caused by his tactless outbursts, negotiations went downhill.
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13) Napoleon was forever defeated in 1815 and exiled to St. Helena. It would decades before vaudeville revived.
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– 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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Goat Kebabs

Middle Eastern Entree

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GOAT KEBABS

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INGREDIENTS
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2 garlic cloves
1 yellow or white onion
2 green onions
1 pound ground goat
½ teaspoon cinnamon
¼ teaspoon pepper
1 teaspoon salt
1 teaspoon sumac powder
¼ teaspoon turmeric
1 tablespoon melted butter
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SPECIAL UTENSILS
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fine mesh colander
6 thin metal skewers
outdoor grill
no-stick grill spray
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Serves 2. Takes 1 hour to prepare plus 4 hours to marinate.
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PREPARATION
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Mince garlic and yellow onion. Put minced garlic and yellow onion in fine-mesh colander. Press down until no juice drips through the mesh. Dice green onions. Add all ingredients except butter to mixing bowl. Mix with hands until thoroughly blended. Cover and marinate in refrigerator overnight or for at least 4 hours.
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Divide marinated goat into 6 equal portions. Form goat portions into sausage shapes around skewers. (As you do so, dip yours hand into ice water. This makes the meat easier to work with and helps keep it on the skewers.) This are your goat kebabs.
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Lightly spray grill with no-stick grill spray. Pre-heat to medium-high. Grill for 5 minutes or until they are firm enough to turn over. Turn kebabs and grill for 4 more minutes. Remove kebabs from grill and brush with butter. Goes well with rice, grilled vegetables, flatbread, and yogurt drink.
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TIDBITS
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1) Prison waiters once allowed visitors to bring Goat Kebabs. After all, who doesn’t crave this tasty dish? But soon, desperate escape attempts occurred as guests used the skewers to attack waiters. Skewer duels broke out as waiters fought back. The waiters barely prevailed.  And after the Great Kebab Riots, prisons banned Goat Kebabs. Waiters and guests were renamed guards and prisoners. Now you know.
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– 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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Roasted Kabocha With Tahini Sauce

Fusion Entree

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ROASTED KABOCHA WITH TAHINI SAUCE

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INGREDIENTS
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1 small kabocha squash (about 1 pound)
1 garlic clove
2½ tablespoons olive oil
½ teaspoon cumin seeds
¼ teaspoon pepper or Aleppo pepper
½ teaspoon salt
1 tablespoon lemon juice
2½ tablespoons tahini paste
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SPECIAL UTENSILS
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non-stick baking pan
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Serves 2, Takes 50 minutes.
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PREPARATION
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Preheat oven to 425 degrees. Wash squash as the skin is edible. Remove top and bottom of kabocha. Cut kabocha into 1″-thick wedges. Remove seeds and stringy bits..Mince garlic clove.
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Add kabocha wedges to large mixing bowl. Drizzle olive oil over wedges. Add cumin seeds, pepper, and salt. Toss kabocha wedges until well coated. Add coated wedges to baking pan. Roast for 15 minutes at 425 degrees. Flip wedges and roast for another 12 minutes or until kabocha wedges become tender and turn golden brown.
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While wedges roast, add minced garlic, lemon juice and tahini paste to small mixing bowl. Mix with fork until well blended. Spread lemon juice/tahini paste mixture over the kabocha wedges.
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TIDBITS
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1) In 2013, wealthy heiress Carla Sanderson put everything she had into Kabocha food trucks. At first, 20,000 Carla’s Kabocha trucks roamed our nation’s  streets Indeed, by 2020, only 3,000 trucks remained. Was it possible not enough people knew about roasted kaboch?
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2) By last month, the nearly bankrupt Carla had only one working truck. In extreme desperation my social-media friend turned to me for advice. “Why not,” I said, “staff your kabocha trucks with kabuki players? Kabuki players draw in crowds. Then sell your squash. Entertained people love the smell of Roasted Kabocha with Tahini Sauce. Let’s hold the trial run in Pea Ridge, Arkansas.”
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3) The people of Pea Ridge loved it. As of yesterday, 1,000 Carla’s Roasted Kabocha and Kabuki Theater now crisscross Arkansas . Expansion looms. Carla and I are now billionaires. Yay!
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– 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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Deep Fryer French Fries

American Entree

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DEEP FRYER FRENCH FRIES

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INGREDIENTS
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1¼ pound russet potato
13 cups vegetable oil*
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* = My deep fryer uses this amount. Amounts vary with each deep fryer. See instructions that come with deep fryer. Duck fat or beef tallow gives a better taste, but it should be completely melted before being put into the fryer.
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SPECIAL UTENSILS
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french-fry cutter
deep fryer
4 4-cup Mason jars
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Serves 2. Takes 1 hour 20 minutes.
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PREPARATION
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If desired, remove potato skins with potato peeler. Use French-fry cutter to cut potato into strips. Place these French fries in a bowl. Cover and refrigerate for 40 minutes or until ready to fry.
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Add oil to deep fryer. It should be between the MIN and MAX level on the bowl. Set temperature to 325 degrees. While temperature rises to 325 degrees, drain water from fries. Pat fries dry with paper towels.
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Once the oil’s temperature reaches 325 degrees add French fries to frying basket. Carefully lower basket into oil. Put lid on fryer. Deep fry for 10 minutes or until fries just start to show color. Raise temperature to 360 degrees. Deep fry for another 3 minutes or until fries become crispy and turn golden brown. Drain oil. Sprinkle with salt, if desired. Serve with condiments such as ketchup, mustard, or mayonnaise. Serve hot.
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Strain and drain oil into Mason jars. Reuse the oil until it has a foamy surface,  dirty, dark appearance, or a fishy aroma.
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TIDBITS
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1) How does NASA know if teeny, tiny objects exist in apparently empty stretches of outer space? It flings billions of potato strips into the apparently voids out there. NASA ensures uniform shapes and weights of these tater strips by employing French-fry cutters. The space agency flings these spud bits into space and tracks their orbits. If the orbit wobbles, another object exists close to the erratic fry. By such means NASA hopes to find every teeny, weeny, itsy, bitsy, speck in outer space.
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– 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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Emotional Cheese

American Entree

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EMOTIONAL CHEESE

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Emotional food really is a thing. Emotions foods evoke positive emotions in you. These foods bring back memories of pleasant, happy dinners with friends and family. Emotional foods also please us due to their simplicity. The world is just getting too complex. We crave simple foods
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The best emotional foods are yummy, simple, and taste like childhood.
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Cheese pizzas are tasty and provide the basis of happy. family memories
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But pizzas do not qualify, at least to me, as an emotional food. They are simple but they take an eternity to make from scratch. Motoring to a Italian restaurant, waiting for a waitress and waiting for the chef to cook your pizza is like watch paint dry. Excessive waiting births negative emotions.
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What then is quick way to make emotional food? Look at the below recipe to find out how.
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INGREDIENT
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1 block of cheese
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PREPARATION
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Cut off a slab of cheese from a block cheese. That’s it. Now you’re filled with yummy cheese and emotions. Yay.
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Serves 1. Takes 1 minute
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And now, your emotional cheese.
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– 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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Collard Greens

American Appetizer

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SLOW COOKER COLLARD GREENS

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INGREDIENTS
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2 pounds collard greens
1 onion
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
3 garlic cloves
2 ham hocks
½ teaspoon pepper
1 teaspoon red pepper flakes
1 teaspoon salt
5 cups water
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SPECIAL UTENSILS
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2 3-quart slow cookers or 1 6-quart slow cooker
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Serves 6. Takes 6 hours 40 minutes.
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PREPARATION
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Cut collard greens into 1″ squares. Dice onion. Add all ingredients to slow cookers. Arrange ingredients so that ham hocks are in the middle. Slow cook on high for 6 hours. Remove ham hock. Remove meat from ham hocks and add to pot. (Discard ham hock.) Stir or until well blended.  Goes well with fried chicken, pork chops, pulled-pork sandwiches, macaroni and cheese and corn bread.
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TIDBITS
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1) This recipe says to collard greens into 1″ squares.
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2) This can be difficult to do as collard-green leaves are not squares.
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3) And if you strive for perfection ,such cutting becomes even harder. You’d have to get out your ruler. Moreover, making completely accurate 90 degrees angle for each square would drive any chef to drink. If you’re a teetotaler, may suggest near beer, or root beer, as your choice?
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4) Now we get to the collard greens’ overwhelming laziness and lack of ambition.
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5) Sure, you could watch television with your bowl of collard greens.
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6) But they will never help you with your crossword puzzles. The only way you could play catch with a bunch of collard greens is to dig a hole, and put the collard greens in the hole. Then toss the baseball into the hole. But even then the collard greens will not toss the ball back to you. This game of catch must be quite short. They will, however, be good listeners while they remain ripe.
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– 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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Pappardelle with Wild Boar Sauce

Italian Entree

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PAPPARDELLE WITH WILD BOAR* SAUCE

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INGREDIENTS – MARINADE­
2 pounds wild boar* or pork shoulder, slow reared pork, lamb, venison, or duck
1 carrot
1 stalk celery (1 stalk more later)
3 garlic cloves (2 more cloves later)
1 small onion (1 large onion later)
3 bay leaves
1 tablespoon juniper berries
½ teaspoon pepper
2 teaspoons peppercorns
1 teaspoon rosemary
1 teaspoon sage
3½ cups red wine (1⅓ cups more later)
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* = Wild boar can be quite difficult to find nearby. It is also expensive online and you might be required more than you need. But if you can find it in your price range, please go for it.
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INGREDIENTS – SAUCE
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1 carrot
1 stalk celery
2 garlic cloves
1 medium onion
3 tablespoons olive oil
2 bay leaves
1⅓ cups red wine
¾ teaspoon salt
1¾ pounds (28 ounces) peeled tomatoes
1 pound pappardelle pasta
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SPECIAL UTENSIL
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sonic obliterator
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Serves 4. Takes 18 hours to marinate and 2 hours 45 minutes to cook.
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PREPARATION  – MARINADE
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Cut wild boar into ½” cubes.  Dice 1 carrot, 1 stalk celery, 3 garlic cloves, and 1 small onion. Add to all marinade ingredients to 1st large mixing bowl Mix with large spoon until well blended and boar cubes are well coated. Cover and let sit in refrigerator for at least 12 hours or 18 hours, if possible. Remove wild-boar cubes and set aside. Discard the marinade.
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PREPARATION – SAUCE
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When the time for marinating is 30 minutes from being done, dice 1 carrot, 1 stalk celery, 2 garlic cloves, and 1 medium onion. Add olive oil carrot, celery, garlic, and small-onion bits to large pot. Sauté for 2 minutes at medium heat. Stir frequently. Add wild boar. Sauté for 5 minutes at medium heat or until all sides are browned. Stir frequently. Increase heat to medium-high. Add 2 bay leaves, 1⅓ cups red wine, and salt. Cook for 10 minutes until the alcohol from the wine evaporates or until the amount of liquid reduces by half. Stir enough to prevent burning. Reduce heat to medium and simmer for 10 minutes. Stir enough to keep from burning.
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Add peeled tomatoes. Mix with spoon until well blended. Cover and simmer for 1 hour 30 minutes. Stir enough to keep sauce from burning. Add water as needed if sauce starts to disappear.
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When sauce is 15 minutes from being done, cook pappardelle pasta according to instructions on package. Drain pasta. Add pasta to pot. Mix with large fork until well blended. Zap unappreciative guests with sonic obliterator. You don’t need that negativity in your kitchen.
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TIDBITS
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1) Extroverts love parties. Introverts abhor them. They’d rather visit a dentist than go to them.
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2) Introverts avoid all types of people. Extroverts evade boring people.
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3) So extroverts and introverts have something in common! Let the great rapprochement begin.
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4) How?
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5) Have the social people hire the party shirkers as bouncers. The introvert bouncers will snatch bores and toss them into the hall; never out the window, that’s wrong.
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6) Anyway, the removal of the bores ensures a lively, party filled with bon mots and sparkling wit.
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7) In return the partyphobes get paid well and get a separate room equipped with a buffet and quiet dogs and cats to pet.
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8) Party-hating bouncers belong to the Fraternal* Order of Introvert Bouncers (FOIB).
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9) How do party hosts hire the FOIBs? After all, tossing guests into the hall could very well be illegal. (It certainly is if your bouncers throw the bores out the window. Again, I say don’t do this; the law takes a rather stern view about manslaughter and grievous bodily harm.)
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10) Sorry. Anyway, bore-hating hosts follow the following script when calling FOIB.
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Bore-hating host:: Hi. We’d like to hire three bouncers for our little soirée tonight. We’re serving Pappardelle with Wild “Boar” Sauce.
FOIB: Certainly, will “guests” leave by the window or by the door?
Bore-hating host: No, no, no window. The door will be fine.
Note: In jobs like this one, the ability the speak in quotes is a great, legal plus.
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– 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, life tips | Tags: , , , , , , , , , , , , , , | 1 Comment

Zereshk Polo Morgh (Barberry Rice Chicken)

Persian Entree

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ZERESHK POLO MORGH

(Barberry Rice Chicken)

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INGREDIENTS – SAFFRON BLOOM
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½ teaspoon saffron threads
⅓ cup hot water
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INGREDIENTS – CHICKEN
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1 large onion
½ red bell pepper
3 pounds bone-in chicken pieces (breast, thighs, or legs)
2 teaspoons saffron bloom (obtained below in preparation, 4 more tablespoons later)
½ teaspoon pepper
¼ teaspoon salt
¼ teaspoon turmeric
2 tablespoons butter
1½ tablespoons olive oil (3 tablespoons more later)
1 tablespoon olive oil (2 tablespoons more later)
¾ teaspoon advieh* (Persian spice mix) or coriander
2 tablespoons tomato paste
2 tablespoons saffron bloom (obtained below in preparation, 2 more tablespoons later)
1⅔ cups water
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INGREDIENTS – BARBERRY RICE
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1 cup dried barberries*
1⅔ cups long-grain rice or basmati rice
2 tablespoons saffron bloom (obtained below in preparation)
1 tablespoon butter
2 tablespoons olive oil
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* = May be obtained at Middle Eastern supermarkets or online.
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SPECIAL UTENSILS
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Dutch oven
rice cooker
colander
4 ramekins or cups
sonic obliterator
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Serves 4. Takes 2 hours.
PREPARATION – SAFFRON BLOOM
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Add saffron threads to 1st small mixing bowl. Use fingers to crush saffron threads. Add crushed saffron to small bowl. Pour ⅓ cup hot water on crushed saffron. Let steep for 10 minutes or until liquid turns deep orange.
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PREPARATION – CHICKEN
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Dice onion and red bell pepper. Add chicken pieces, 2 teaspoons saffron bloom, pepper, salt, and turmeric to large mixing bowl. Turn chicken parts over until thoroughly coated. Marinate in refrigerator for 20 minutes. Add marinated chicken, 2 tablespoons butter, and 1½ tablespoons olive oil to Dutch oven. Sauté for 10 minutes at medium-high heat or until chicken turns golden brown. Stir and flip occasionally . Remove chicken and set aside. (Keep remaining olive oil in Dutch oven..)
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Add 1 tablespoon olive oil, diced bell pepper, onion, and advieh to Dutch oven. Sauté for 5 minutes at medium-high heat or until onion softens. Stir frequently. Add tomato paste. Sauté at medium-high heat for 2 minutes. Stir constantly.
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Add 2 tablespoons saffron bloom and 1⅔ cups water to Dutch oven. Bring to boil using high heat. Stir frequently. Add back the set-aside chicken. Cover, reduce heat to low and simmer for 45 minutes or until chicken pieces become tender.
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PREPARATION – BARBERRY RICE
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While chicken simmers, While barberries sit, rinse rice in colander. Add rice to rice cooker. Cook rice according to instructions that come with rice cooker or on rice package. (You might need to cook in batches.) Add barberries to 2nd small mixing bowl. Add enough water to cover. Let sit for 15 minutes. Drain barberries in colander.
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Add 2 tablespoons saffron bloom to the barberries in the 2nd small mixing bowl. Mix with spatula or spoon until barberries become well coated. Add 1 tablespoon butter and 2 tablespoons olive oil to pan. Sauté at low-medium heat for 2 minutes or until barberries swell. Stir frequently.
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PREPARATION – ASSEMBLY
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Fluff rice with fork. Add rice and sautéed barberries to medium mixing bowl. Mix with fork until well blended. Fill ramekins with sauce from Dutch oven. Add a chicken to each guest’s plate. Place barberry rice next to chicken. Set ramekin next to chicken and rice. By all means, use your sonic obliterator on any oaf who gives you guff, any guff at all, about this creation of yours or if he arrives to dining table more than two minutes late.
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TIDBITS
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1) What if a man comes running toward you yelling, “Zeresk polo morgh?” Your frantic brain might think he’s saying, “I want to bury you in zucchinis.” That’s terrifying. Now if you know he’s saying “Barberry rice chicken,” you’d be less frightened. Okay, a man charging you shouting, “Barberry rice chicken” is still intimidating. Best to run away, but not as fast as when he wanted to bury you in zucchinis. So, never shout your country’s entrees while running toward someone or not.
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– 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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Essential Spanish Phrases – Lesson 1

The world is getting more cosmopolitan everyday as travel gets ever easier. You might find yourself in Mexico, Spain, Peru, or even Argentina. You meet a native. Perhaps you wish to order a sandwich or a coffee. You might want directions to your hotel. What happens then? Nothing. You freeze. You know no local words because you daydreamed in Spanish class. Instead, you drew pictures of your current heartthrob, didn’t you? Well, you’re stuck. How will you survive?

Fear not. You don’t need to know what every noun is in Spanish. You especially don’t need the ability to conjugate every Spanish verb.

No! But you will need to remember translations for key phrases if you hope to survive in the lands of the Spanish.

And De Lancey’s Essential Spanish Phrases Course is here to help. Just subscribe and soon every Spanish city will be your oyster.

And now, Lesson 1:

 

 

– 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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Çilbir (Turkish Eggs)

Turkish Entree

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ÇILBIR

(Turkish Eggs)

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INGREDIENTS
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2 garlic cloves
1 cup Greek yogurt or yogurt
¼ cup olive oil
1 tablespoon Aleppo pepper or red pepper flakes
4 eggs
3 tablespoons white vinegar
4 slices bread or flatbreads
1 teaspoon dill (optional)
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Serves 4. Takes 25 minutes.
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PREPARATION
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Mince garlic. Add garlic and yogurt to mixing bowl. Mix using fork or whisk until well blended. Add olive oil to pan. Heat olive oil at medium heat until a tiny bit of Aleppo starts to dance. Add Aleppo pepper. Cook at medium heat for 1 minute or until Aleppo pepper becomes fragrant. Remove from heat.
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Add enough water to pot to poach 4 eggs. Bring water to boil using high heat. Add eggs and white vinegar to pot. Poach eggs for 3 minutes or until the egg whites are cooked through, or until the eggs are done to your liking. While eggs poach, toast bread.
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Add toast to plate. Evenly spread the garlic/yogurt mix on the 4 pieces of toast. Use slotted spoon to transfer a  poached egg to each slice of toast (Let water drain from spoon.) Drizzle Aleppo pepper/oil evenly over the toast slices. Garnish evenly with dill.
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TIDBITS
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1) A horse is a horse, of course, of course. But who ever heard of a talking horse?
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2) “Çilbur!”
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3) Çilbur is Turkish for the name of this dish.
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4) It is also what all Turkish horses say. Turkish don’t neigh, they çilbur.
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5) The first Turk, Adlee Badem, to make this dish was quite pleased with it, and why not? But he didn’t have a name for it? How could he boast of it when it didn’t know what to call it?
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6) As luck would have, the exact moment Badem plated his entree, his horse said, “Çilbur.” “That’s a great name,” thought Adlee. Ever since then, we’ve all called this dish, “Çilbur.” Now you know.
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– 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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