international

Armenian Pork Kebabs With Pomegranate Marinade

Armenian Entree

PORK KEBABS WITH POMEGRANATE MARINADE

INGREDIENTS

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

SPECIAL UTENSILS

skewers
outdoor grill

Serves 4. Takes 4 hours.

PREPARATION

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

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

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

TIDBITS

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

 

Paul De Lancey, The Comic Chef, Ph.D

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

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Tibs From Ethiopia

Ethiopian Entree

TIBS

INGREDIENTS

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

* = May be found in ethnic supermarkets or online.

SPECIAL UTENSIL

mandoline

Serves 6. Takes 50 minutes.

PREPARATION

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

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

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

TIDBITS

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

 

Paul De Lancey, The Comic Chef, Ph.D

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

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Simple Oblea Sandwich

Colombian Desserts

SIMPLE OBLEA SANDWICH

INGREDIENTS

2 oblea wafers or other 6″ wafers
3 tablespoons each of one or more of the following fillings:
caramel sauce (If you can get the authentic Colombian caramel sauce, arequipe, go for it.)
condensed milk
chocolate sprinkles
chopped pineapple
cream cheese
grated cheese
grated coconut
jam

Serves 1. Takes 3 minutes.

The top wafer shows the filling in the sandwich.

PREPARATION

Spread 3 tablespoons of fillings over first oblea. Put second oblea on top of fillings..

TIDBITS

1) Obleas is the plural form of oblea. Oblea is a Spanish word.

2) The English language is also rich with plural nouns.

3) Popular plural nouns of the English language include: women, ants, hamburgers, and doors.

4) So you can see that English speakers needn’t feel inferior to their Spanish counterparts on this linguistic matter.

5) According to culinary linguists, the word “oblea” has a rich and fabricated history.

6) For in mid 1968, the BeatlesTM traveled to India seeking enlightenment. They did not find it.

7) Disappointed, The Fab Four traveled to Colombia seeking solace in a simple, yet tasty dessert.

8) They found it in the form of Juan Cabrera’s simple oblea sandwich.

9) Such a fabulous dessert was worthy of a song, and soon the gifted Beatles came up with “Ob-La-Di, Ob-La-Da.”

 

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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Grilled Lobster Tails With Vanilla Sauce From Comoros

Comorian Entree

GRILLED LOBSTER TAILS WITH VANILLA SAUCE
(Langouste à la Vanille)

INGREDIENTS

2 vanilla bean pods (Madagascan are preferred)
3 shallots
¼ cup butter
⅓ cup white wine
4 lobster tails
½ cup heavy cream
2 tablespoons olive oil

SPECIAL UTENSIL

Outdoor grill or grill pan

Serves 4. Takes 50 minutes.

PREPARATION

Split vanilla bean pods lengthwise. Scoop out tiny seeds with knife. Keep vanilla pods. Mince shallots. Add butter and shallot to pan. Sauté at medium-high heat for 4 minutes or until shallot softens. Stir frequently. Add vanilla seeds, vanilla pods, and wine. Bring to boil, stirring frequently. then reduce heat to low. Simmer for 2 minutes or until liquid reduces by half. Stir frequently. Add heavy cream. Simmer for 3 minutes or until sauce starts to bubble. Stir frequently. Remove vanilla pod. Cover pan and remove from heat

Split the lobster tails in half lengthwise. Brush lobster-tail halves all over with olive oil. Set grill to medium-high heat. Place the lobster halves on grill, meat side down. Grill for 5 minutes or until meat starts to char. Flip lobster halves. Grill for an additional 3 minutes or until meat is firm to the touch. Place lobster halves on plates meat side up. Ladle sauce over lobster halves. Serve immediately. Goes well with sautéed spinach. Or even ice cream. See the tidbit below.

TIDBITS

1) Vanilla pods make the popular vanilla ice cream, but strange ice-cream flavors abound. Such as:

lobster (used in this recipe)
cardamom black pepper
cayenne chocolate
fish and chip
garlic caramel
goat cheese beet
green tea
habanero bacon avocado
horseradish
hot dog
ketchup
kimchi
mayonnaise
olive oil
pineapple cilantro
pizza
roasted tumeric and ginger
squid ink
Sriracha
summer corn
sweet potato
Tabasco sauce
ube purple yam
wasabi

 

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

Avocado Soup From Colombia

Colombian Soup

AVOCADO SOUP

INGREDIENTS

2 avocados
1¼ cups heavy cream
1 garlic clove
1 small onion
1 tablespoon butter
3¼ cups chicken stock
2½ teaspoons lime juice
¼ teaspoon cumin
¼ teaspoon pepper
½ teaspoon salt
¼ cup fresh cilantro

SPECIAL UTENSIL

food processor

Serves 6. Takes 35 minutes.

PREPARATION

Peel and seed avocados. Add avocados and heavy cream to food processor. Blend until pureed. Mince garlic and onion. Add garlic, onion and butter to pot. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently.

Add pureed avocado, chicken stock, lime juice, cumin, pepper, and salt to pot. Bring to boil using high heat. Stir frequently. Reduce heat to low and simmer for 10 minutes or until soup is smooth. Stir frequently.

Dice cilantro. Garnish soup with cilantro.

TIDBITS

1) H20 comes in three forms: steam, water, and ice. So does avocado soup. Everybody loves avocado soup. Not so much with avocado ice. In fact, putting avocado-soup cubes in guests’ whiskey or root beer riles them quite a bit. Avocado PR firms are toying with the idea of spraying avocado-soup mists outside the entrance to restaurants serving this dish.

2) Everything comes in three states. For example nearly all, I think, buildings are solid. It is good to live in a solid building. Not so much for a liquid building. However a gaseous building is easy to move. Just heat up your building until it becomes a gas and let the wind blow it to its newly desired location. Now a problem arises. As of now, it’s not possible to freeze the building back to its original shape. You will get a solid building splat. Our dreams outpace our technology.

 

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

Belgian Liege Waffles

Belgian Breakfast

BELGIAN LIEGE WAFFLES

INGREDIENTS

2 eggs, room temperature
1 cup whole milk, lukewarm
1 teaspoon or 1½ packets instant yeast
3 tablespoons white sugar or brown sugar
½ cup unsalted butter, softened
¾ teaspoon salt
1 teaspoon vanilla extract
3½ cups flour
1¼ cups pearl sugar or crushed sugar cubes
vegetable oil

SPECIAL UTENSILS

electric beater with dough hooks, if you have them.
Belgian waffle maker (Belgian waffles are twice as thick as regular waffles.)

Serves 4. Takes 1 hour 40 minutes.

PREPARATION

Separate eggs. Add milk, instant yeast, and white sugar to large mixing bowl. Mix with whisk or fork until well blended. Add butter, egg yolks, salt, and vanilla extract. Mix with electric beater, set on medium high, until well blended. Gradually add flour while using an electric beater set on medium-high. (Use dough hooks for electric beater, if you have them.) Do this until you get a smooth dough ball. Beat egg whites with electric beater set on high until stiff peaks form. Fold egg white into dough ball.

Transfer dough ball to new mixing bowl. Cover bowl with plastic wrap or kitchen towel. Let sit for 45 minutes or until dough ball doubles in size. Fold pearl sugar into dough. Divide dough into 4 round shapes. Brush Belgian waffle maker with vegetable oil. Let it heat up. Add dough round. Heat until waffle turns your desired shade of brown. (See instructions what temperature and time to use.) Or use medium heat for 6 minutes. (Adjust future settings to your liking and write them down.). Repeat for each dough round.

Belgian waffles are designed to handle lot of toppings. Popular toppings are: strawberries, melted butter, maple syrup, chocolate sauce, NutellaTM, confectioners’ sugar, and ice cream

TIDBITS

1) In 1688, England underwent . . .. Belgian waffles! Belgian waffles are so tasty! I’d go to prison if it served its inmates Belgian waffles for every breakfast. Belgian waffles, yay, yay, yay.

 

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

Lemon Chicken Soup (Avgolemono)

Greek Soup

LEMON CHICKEN SOUP
(Avgolemono)

INGREDIENTS

8 cups chicken stock
2 pounds chicken breasts
1 cup arborio, other rice, or orzo
3 eggs
½ cup lemon juice
½ teaspoon pepper
½ teaspoon salt
¼ cup fresh parsley

Serves 6. Takes 45 minutes.

PREPARATION

Add chicken stock to large pot. Bring to boil using high heat. Add chicken breasts. Lower heat to medium. Add arborio. Simmer for 20 minutes or until chicken breasts can be pulled apart with 2 forks. Stir enough to prevent burning, Remove chicken breasts to large bowl. (Keep chicken stock.) Shred chicken with forks. Return shredded chicken to pot. Stir until well blended.

While chicken simmers for 20 minutes, add eggs and lemon juice to mixing bowl. Mix with whisk or fork until well blended. Take 2 cups chicken stock from large pot and add to measuring cup. Drizzle chicken stock from measuring cup to mixing bowl. Whisk continually as you drizzle in the stock. Add this egg/lemon/stock sauce to the large pot. Add pepper and salt. Simmer for 15 minutes or until soup thickens. Stir enough to prevent burning.

Dice parsley. Garnish with parsley.

TIDBITS

1) Wolves like to eat chickens. Isaac Newton’s chickens were the best. So, it’s no surprise that numerous gangs of unemployed, teenage wolves attacked his chicken coops night after night. Newton first reasoned with the wolves, but his “Now, see here” was met with scorn. He even tried making scary faces. The wolves yawned briefly, then continued their attacks.

2) Desperate, Newton climbed his lemon trees and threw lemon after lemon at the wolves until he had no more. “Deuced wolves, take that.” And the wolves couldn’t take that barrage. They scurried away. Wolves have feared lemons ever since. This is why most chicken ranchers surround their coops with lemon trees. Eventually, culinarily minded lemon tree/chicken ranchers made this dish.

3)Anyway, Newton saved his chickens, but the loss of his lemons ruined him financially. He turned his mind to scientific observation and mathematical theory. Which is why we’ve heard of him.

 

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

Debesmanna (Cranberry Mousse) From Latvia

Latvian Dessert

DEBESMANNA
(Cranberry Mousse)

INGREDIENTS

2¼ cups cranberry juice
⅓ cup sugar
⅓ cup cream of wheat, farina, or semolina
1 cup milk

SPECIAL UTENSIL

electric beater.

Serves 6. Takes 1 hour.

PREPARATION

Add cranberry juice and sugar to pot. Bring to boil using high heat. Stir constantly. Gradually add cream of wheat. Stir constantly to prevent lumps. Reduce heat to low-medium. Cook for 10 minutes or until mixture thickens. Stir constantly with whisk or fork.

Transfer mixture to mixing bowl. Mix with electric beater set on high for 10 minutes or until mixture becomes fluffy and a lighter shade of red.. Serve in bowls. Pour milk equally over each bowl.

TIDBITS

1) The term “manna from heaven” comes from the Old Testament. The book Exodus tells us how the Israelites fearing the wrath of the Egyptian pharaoh plunged deeper and deeper into the wilderness of the Sinai Peninsula.

2) The Israelites grumbled that they were running out of food, that they were at least assured of getting full meals back in Egypt. They had apparently forgotten that they were enslaved back there.

3) So God, Yahweh, sent them food, manna. This manna floated down from the sky or perhaps even from heaven. Nowadays, “manna from heaven” means any lucky occurrence. In fact, an event so lucky that is on par with the Israelites receiving manna from God.

4) On July 7, 2008, the Latvian village of Dagda was besieged by hordes of scam artists trying to sell them a new warranty for their cars, to replace the old extended warranties that had expired. The Dagdans had only one day of food left. Then little Debbie from the nearby farms catapulted thousands of cranberries mousses into Dagda. She saved the town. The grateful Dadgans called her dessert, “Debbie’s Manna.” Over time, this shortened to Debesmanna. Now you know.

 

Paul De Lancey, The Comic Chef, Ph.D.

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

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Kansiye From Guinea

Guinean Entree

KANSIYE

INGREDIENTS

¼ pound butternut squash or sweet potato
1¼ pounds beef (round, chuck, or sirloin) or lamb
2 garlic cloves
1 onion
2 tomatoes
2½ tablespoons vegetable oil
¼ teaspoons cloves
⅛ teaspoon pepper
¼ teaspoon salt
⅔ cup rice
2 cups beef stock or lamb stock (Should match the meat used)
¼ cup creamy peanut butter.
¼ teaspoon thyme
1 tablespoon parsley, fresh

Serves 4. Takes 1 hours 10 minutes.

PREPARATION

Peel squash. Cut squash and beef into 1″ cubes. Mince garlic cloves, onion, and tomatoes. Add beef cubes and oil to large pan. Sauté beef for 5 minutes at medium-high heat or until completely browned. Stir enough to ensure even browning. Add cloves, garlic, onion, pepper, and salt. Reduce heat to medium. Cook for 3 minutes. Stir frequently.

Cook rice according to instructions on package. Add beef stock, butternut squash, tomato, creamy peanut butter, and thyme. Stir until well blended. Simmer at medium heat for 15 minutes. Reduce heat to low-medium. Simmer for 15 minutes or until squash cubes become tender. Stir enough to keep from burning Add rice to serving bowls. Ladle contents of pan over rice. Dice parsley. Sprinkle bowls with parsley.

TIDBITS

1) Pin the Tail on the Donkey has been a favorite party game for nursery schoolers and kindergartners for decades. Many people think the game originated in America, pointing to Edgar Allan Poe’s thrilling and eerie short story, “Pin the Tale on the Donkey.”

2) No, I say no. Pin the Tail arose in Guinea. Young kids would attempt to pin fresh parsley on the butternut squash cubes in a a bowl of Kansiye. Guinean boys and girls loved the game. Guinean mothers did not. They’d spend hours cleaning up splashed kansiye everywhere. Poe, in one of his travels to Africa, saw kids playing Pin the Parsley on the Butternut Cubes in a Bowl of Kansiye and had an idea. This idea would launch his literary career.

 

Paul De Lancey, The Comic Chef, Ph.D.

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

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Dajaj Mashwi (Grilled Chicken) From Saudi Arabia

Saudi Entree

DAJAJ MASHWI
(Grilled Chicken)

INGREDIENTS

2 pounds boneless chicken breasts
1½ tablespoons lime juice
4 teaspoons olive oil (1 tablespoon more later)
¾ teaspoon chili powder
½ teaspoon coriander
1 teaspoon garlic powder
¾ teaspoon paprika
1 teaspoon pepper
1 teaspoon salt
½ teaspoon sesame seeds
½ teaspoon sumac or za’atar, lemon zest, lemon pepper, tamarind, or vinegar
2 Roma tomatoes
1 medium yellow onion.
1 tablespoon olive oil

SPECIAL UTENSILS

plastic wrap
kitchen mallet
outdoor grill or grilling pan

Serves 4. Takes 1 hour 15 minutes.

PREPARATION

Place plastic wrap on chicken breasts. Flatted chicken breasts with hammer. Add all other ingredients except Roma tomatoes and 1 tablespoon olive oil to mixing bowl. Mix with whisk or fork until well blended. Add chicken breasts. Turn chicken breasts until well coated. Marinate in refrigerator for 40 minutes

Slice onion into 8 pieces. Slice Roma tomatoes in half. Use brush to coat onion and tomato slices with 1 tablespoon olive oil. Add marinated chicken, onion slices to grill. Grill at medium heat for 15 minutes. Carefully flip everything once. Goes well with aioli sauce, spicy rice, and garlic sauce.

TIDBITS

1) Humans like grilled chicken. In fact, people love it so much, that no war was ever launched when soldiers ate grilled chicken. A happy, well-fed fighter simply isn’t in the mood to shoot anybody. So, tyrants wishing to invade another country, attack at weird hours in the morning when no one feels like eating. Or the dictator’s soldiers never get chicken. Either way, they’re grouchy and will fight.

 

Paul De Lancey, The Comic Chef, Ph.D.

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

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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