Posts Tagged With: avocado

Tuna Melt

American Entree

TUNA MELT

INGREDIENTSTunaMelt-

2 5-ounce cans albacore tuna
1/3 cup mayonnaise
1/4 cup diced celery
2, tablespoons minced yellow, brown, or red onon
1 teaspoon dill weed
1/8,teaspoon pepper
1/4 teaspoon salt
2/3 cup shredded cheddar or mozzarella cheese
1 medium, ripe avocado (optional)
2 hamburger buns on 4 bread slices

PREPARATION

Drain water from tuna cans. Preheat broiler to 375 degrees. Toast bread for 2 minutes. While bread toasts, become a whirlwind and add tuna, mayonnaise, celery, onion, dill weed, pepper, and salt to mixing bowl. Mix with whisk.

Top the bread slices equally with tuna/mayonnaise mix. Put slices in broiler and broil at 375 for 2 to 3 minutes. Remove tuna/mayonnaise/bread slices from broiler and top equally with shredded cheese. Return slices to broiler and broil at 375 degrees for about 2 minutes or until cheese melts. Remove from oven. Carefully combine two slices together. (You might wish to use a spatula.)

TIDBITS

1) “December 7, 1941–a date which will live in infamy…” – President Roosevelt on the Japanese attack on Pearl Harbor.

2) “December 23, 1941, a date which will live in culinary glory…” – me, today. For this is the date of the first recorded sighting of the word, “cheeseburger.” This wondrous event happened at a small restaurant in Burbank, California.

3) The first six months of the war in the Pacific went poorly for America. Some culinary historians speculate that the invention of the cheeseburger was the only thing that prevented defeatism spreading throughout America.

4) Moreover, the humble cheeseburger provided American soldiers, marines, and sailors the energy to keep up the good fight when their Japanese counterparts flagged from a want of calories. Now, Japan and America are friends, because we both eat cheeseburgers. May I suggest a Japanese cheeseburger with wasabi ketchup?

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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Chicken Tortilla Soup From Cookbook

Mexican Soup

CHICKEN TORTILLA SOUP

INGREDIENTSChicToS-

1/2 jalapeno pepper
2 green onions
1 medium onion
1 garlic clove
1 red chile pepper (omit to make milder)
1/2 avocado
2 chicken breasts
4 corn tortillas
32 ounces chicken broth
2 tablespoons lime juice
1 14.5 ounce can diced tomatoes with juice
7 ounce can diced mild green chiles (4 ounces to be milder)
2 teaspoons cilantro
1/2 tsp ground black pepper
1/4 teaspoon oregano
1/2 teaspoon Poultry MagicTM spice
no-stick spray
1/2 cup shredded Four Mexican cheeses

PREPARATION

Mince jalapeno pepper, green onions, onion, garlic clove, and red chile pepper. Avocado should feel slightly soft when squeezed. Peel skin from avocado. Remove avocado pit. Cut avocado into 1/2-inch cubes. Shred chicken breasts with knife or food processor. (Why, oh why, does the innocent, harmless chicken get cooked so often for our meals? Because it tastes good, goes well with so many spices, veggies, and sauces. So fire up that processor. Rrr!) Cut tortillas into 1/2-inch wide strips. Cut each strip into three pieces.

Pour chicken broth into large sauce pan. Add jalapeno pepper, green onions, onion, garlic, red pepper, avocado, lime juice, diced tomatoes with juice, green chiles, cilantro, pepper, oregano, and poultry spice. Stir occasionally. Bring to a boil.

Add shredded chicken. Cook on medium heat for about 20 minutes or until chicken is done. Stir occasionally.

While soup is cooking, spray baking sheet with no-stick spray. Place strips on sheet. Bake at 350 degrees for 8 to 15 minutes until crispy and golden. (Note ovens vary wildly in cooking times, due to age or size. Toaster ovens can cook much faster than a large, old oven. Watch out.)

Pour soup into bowls. (Should make about 8 bowls.) Sprinkle grated Mexican cheese and tortilla strips equally over all bowls.)

This is tasty. As the chef you’re entitled to a nice cold cerveza or root beer. (And be thankful you’re not a chicken.)

TIDBITS

1) I once had this soup served to me in the smallest soup bowl I have ever seen.

2) May 5 is my birthday. It is also Cinco de Mayo. When I was little, I thought all Mexico celebrated my birthday. Such kindness made me happy.

3) I later found out it was a minor holiday in Mexico. Basically, in the 1860s the Mexicans beat the French in a battle this day.

4) Who caused this French invasion of Mexico? Napoleon III, who was related to Napoleon I, who is my great-great-great-grandfather.

5) I am not responsible for my ancestors’ attempts to conquer the world.

6) My family is responsible for the first ice-cream store in New London, Connecticut. I am rather proud of this.

7) Part of my family came from Sonora, Mexico.

8) We had a ranch in Sonora. We lost it in the Mexican Revolution. My aunts fled Pancho Villa. Boo, Pancho Villa, boo!

9) I wish I could go back in time and serve lutefisk to Señor Villa.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

 

Categories: cuisine, food, history, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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