Posts Tagged With: cabbage

Slow Cooker Kalua Pork With Cabbage

Hawaiian Appetizer

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SLOW COOKER KALUA PORK WITH CABBAGE

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INGREDIENTS
2½ pounds pork, butt, roast, or shoulder
4 teaspoons Hawaiian salt or Himalayan pink salt, fleur de sel, or coarse sea salt
1 tablespoon liquid smoke
½ head cabbage
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Serves 8. Takes 4 hours 50 minutes.
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PREPARATION
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Rub pork with Hawaiian salt. Add pork to slow cooker. Use fork to poke holes in pork. (This helps get liquid smoke into pork.) Pour liquid smoke onto pork. Cover and cook at high setting for 2 hours. Flip pork. Cover and cook at 2nd time at high setting for 1 hours 30 minutes.
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While pork cooks a 2nd time, cut cabbage into 1½” cubes. Place cabbage to side of pork. Cover again and cook a 3rd and final time at high setting for 30 minutes or until cabbage becomes tender. Use slotted spoon to add pork to serving bowl. Shred pork with two forks. Use slotted spoon to add cabbage to serving bowl. Mix with spatula or fork.
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Goes well with macaroni salad or rice.
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TIDBITS
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1) Norse mythologists hold the primary head god of the Vikings was Odin. Nose mythologists hold their noses. Culinary Norse mythologists believe that Kalua ruled Valhalla before Odin.
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2) Kalua cooked slowly, hence “Slow Cooker Kalua.” Kalua retorted that he cooked slowly because he cooked with a slow cooker. The other Norse gods yelled, “Na, na, poo, poo. We don’t care. Serve us now.”
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3) Kalua said, “I will serve my pork with cabbage when it’s ready and no sooner.”
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4) This didn’t sit well with the surly gods. Alternative lineages were given. The assemblage bandied about all sorts of words. The more irate divinities even conjugated Portuguese verbs incorrectly. Truly, Valhalla was ripe for revolution. The insurgents toppled Kalua, replacing him with Odin. The new All Father learned his lesson well. Out with slow cookers. In with the Valhalla caterers.
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5) Slow cookers would not reappear until the late 20th century. The Norse gods didn’t live to see it. Culinary historians say they disappeared with the onset of fast-cooking Christian missionaries. Something to remember when dining on this entree.
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– Paul De Lancey, The Comic Chef, Ph.D.
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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 Corned Beef 2

Irish Entree

SIMPLE CORNED BEEF 2

INGREDIENTS

6 russet potatoes
3 large carrots
1 large white onion
1 4- pound ready-to-cook corned beef brisket
½ head cabbage

SPECIAL UTENSIL

crock pot

Serves 6. Takes 8 hours using low setting on crock pot and 14 hours using high setting.

PREPARATION

Clean potatoes and carrots. Cut potatoes in two. Cut carrots and onion into slices no thicker than ½”. Add potato, carrots, onion, and corned beef to crock pot. You may need to cut the corned beef into smaller pieces depending on the size of your crock pot. Add water to crock pot until it covers the corned beef. If using low setting on crock pot, cook for 12 hours, possibly overnight. If using high setting, cook for 8 hours (or 2 hours per pound.) Either way, cook until brisket is tender.

Now that you have lots of time, let’s play tic-tac-toe.

 

 

 

 

 

45 minutes before corned beef is ready, cut cabbage into slices no thicker than ½”. (1 hour 30 minutes before if using low heat.) Add cabbage to crock pot. Add water until it covers the cabbage. Cook on high setting for about 45 minutes or on low setting for 1 hour 30 minutes or until everything is tender. Serve to adoring guests.

Tell your spellbound guests corned-beef takes 10 days to prepare. This, of course, is the do-it-yourself corned-beef version. You used ready-to-eat corned beef brisket. But you needn’t tell them that.

TIDBITS

1) Potatoes make great French fries.

2) They’re nutritious and a great source of calories too.

3) They grow in the ground where they can’t be seen by hungry, foraging armies marching back and forth across peasants’ fields.

4) On July 14, 1689 Madame Farine du Blé of Poulet sur Marne noticed invading Bavarians ransacking the granary of her neighbors, the Herbes, while leaving her own field of potatoes untouched.

5) This fact kinda excited the peasantry of France who relied almost exclusively on food for eating.

6) Frederick the Great of Prussia noticed this fact as well. He insisted that all the Prussian peasants plant potatoes.

7) And boy, those peasants were glad they did. Massive French, Austrian, and Russian armies crisscrossed the Prussian kingdom from 1756 to 1763 carting off all the wheat they could find. But the Prussian peasants didn’t starve.

8) Why? These farmers simply waited for the invading soldiers to leave, dug up their potatoes, and cooked them. And if the peasants also had the proper spices and deep fryers, they dined on papas rellena, Peruvian stuffed potatoes.

9) When individual peasants don’t starve, the country as a whole doesn’t starve. A well-fed nation can afford to feed its armies in the field. And those Prussian armies did really well earning both victory and survival at the end of the Seven Years War.

10) Prussia united Germany in 1871. A united Germany caused World War I. A united Germany caused World War II. Both wars were unarguably unpleasant.

11) So think about that when you are asked, “Do you want fries with that?”

 

– 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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Vietnamese Shredded Chicken Salad

Vietnamese Entree

SHREDDED CHICKEN SALAD
(Gơi Gà)

INGREDIENTS – CHICKEN

2 chicken breasts
¾ teaspoon salt

INGREDIENTS – SALAD

½ red onion
2 tablespoons rice wine vinegar
⅔ head Napa cabbage or ½ head green cabbage
1 large carrot
½ cup fresh cilantro
½ cup fresh mint
2 green onions
⅓ cup roasted peanuts
¼ teaspoon black pepper

INGREDIENTS – DRESSING

2 garlic cloves
3 tablespoons lime juice
1 tablespoons chili garlic sauce or sriracha
2 tablespoons fish sauce or soy sauce
2 tablespoons sugar

SPECIAL UTENSIL

mandoline

Serves 6. Takes 1 hour.

PREPARATION – CHICKEN

Add chicken and salt to pot. Add enough water to cover chicken. Bring to boil using medium-high heat. Reduce heat to low-medium. Cover and simmer for 15 minutes or until chicken is cooked through and tender to the fork. Remove chicken and shred with two forks.

PREPARATION -SALAD

While chicken simmers, use mandoline or knife to cut red onion into slices ¼” thick. Add red-onion slices and rice wine vinegar to large mixing bowl. Mix with fork until well blended. Let sit for 15 minutes.

While chicken simmers and sliced red onion sits, shred Napa cabbage. Julienne carrot. Dice cilantro, mint, and green onion. Add shredded chicken and all remaining salad ingredients to mixing bowl with red onion..

PREPARATION – DRESSING

Mince garlic cloves. Add all dressing ingredients to small mixing bowl. Mix with whisk or fork until well blended.

Add dressing ingredients to bowl with chicken and salad. Toss salad and dressing with two forks until well blended.

TIDBITS

1) Shredded Chicken Salad uses shredded chicken.

2) You can tell my synapses are really firing today.

3) Shredding is also a surfing term. It means to surf a wave in a flamboyant and adept manner.

4) Shredding and shredding means to shred a wave then shred chicken for a meal or eat shredded chicken for a meal. The following conversation illustrates the two meanings of shredding.

Surfer 1: “Whoa dude, you really shredded the gnarly waves out there.”
Surfer 2: “Thanks man, primo waves. Primo waves.”
Surfer 1: “Ya hungry for Ho Chi’s chicken shack?”
Surfer 2: “Cowabunga dude, he really shreds the chicken.”

5) Wouldn’t The Two Meanings of Shredding be a great title for a book on Eastern philosophy?

6) Potato chip is a derisive term for a ridiculously small surf board.

7) Note that a small surf board is relative to the size of a surf. What is a potato chip for a 6′ 7″ man would be an okay board for a petite woman.

8) Surf boards for chicken are never called potato chips.

9) Because chickens are so small to start with.

10) Most chickens never master the art of surfing. Turkeys never do. Roosters could shred the waves if they would only concentrate. But after every successful maneuver, they’ll crow to the heavens, lose sight of the waves, and wipeout. And let me tell you, there’s nothing surlier than a rooster that’s bailed.

11) However, a small number hens can really surf. If you’re lucky you can see hens shooting the curls at your local beach. But if you want to be guaranteed world-class hens shredding the waves, you really must attend the Hilo Chicken Surfing Invitational every May. Be sure to book right away. Tickets and rooms disappear months in advance.

 

– 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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Stuffed Cabbage Rolls (Golumkies)

Polish Entree

STUFFED CABBAGE ROLLS
(Golumkies)

INGREDIENTSstuffedcabbage

1 medium cabbage head
½ cup rice
3 garlic cloves
1 small onion
2 tablespoons olive oil
1 egg
1 pound ground beef
½ pound ground pork
¼ teaspoon sweet basil or basil
1 teaspoon paprika
1 teaspoon parsley
¼ teaspoon pepper
1 tablespoon sugar
1½ cups tomato sauce
½ cup diced tomatoes
1 tablespoon white wine vinegar or vinegar

SPECIAL UTENSILS

9″ x 13″ casserole dish
8-quart pot
x-ray vision
kitchen scissors

Makes 12 cabbage rolls. Takes 2 hours.

PREPARATION

Add cabbage head to 8-quart pot. Add enough water to cover cabbage. Bring to boil using high heat. Boil for 15 minutes or until leaves are soft and pliable enough to be removed easily. Remove cabbage from pot. Let sit until leaves are cool enough to be removed by hand. Drain cabbage. Remove and reserve damaged outer leaves. Carefully remove 12 leaves. Snip off the top part of the large spines on the cabbage leaves. This will make folding the cabbage rolls easier.

While cabbage boils, cook rice according to instructions on package. Dice garlic and onion. Add garlic, onion, and olive oil to pan. Sauté at medium-high heat for 5 minutes or until garlic and onion soften. Beat egg in small bowl with whisk.

Add garlic, onion, rice, egg, ground beef, ground pork, sweet basil, paprika, parsley, and pepper to large mixing bowl. Mix ingredients with hands until well blended. Place 1/12 of the rice/meat mixture in the lower, middle part of a boiled cabbage leaf. Fold the sides of the leaf over the rice/meat mixture. Roll up the leaf from the bottom to make a cabbage roll. Repeat for the other 11 leaves.

Preheat oven to 350 degrees. Add sugar, tomato sauce, diced tomatoes, and white wine vinegar to mixing bowl. Mix with whisk. Place damaged outer cabbage leaves on the bottom and on the sides of casserole dish. (This helps prevent the cabbage rolls from burning.) Place cabbage rolls seam side down in casserole dish. Pour tomato sauce/crushed tomatoes over cabbage rolls. Bake at 350 degrees for 45 minutes to 1 hour or until meat is done.

(The doneness of the meat is difficult to assess without x-ray vision. If for some reason you don’t possess that capability, may I suggest discretely sampling one? Okay, okay that cabbage roll is yours.)

Place cabbage rolls on plates. Ladle tomato sauce from casserole dish onto cabbage rolls.

TIDBITS

1) There is only one way to spell “taco.” That way is “taco.” However, this are multiple ways to spell this entree, “golumkies.” They are: golumpkies, golabkis, and galumkies. There are probably many other spellings used by underground culinary cultures.

2) There are many, many taco trucks in America. But there aren’t many golumki trucks. This goes back to tidbit 1. All hungry eaters know what they’ll be enjoying when they go up to a taco truck.

3) What if you grew up thinking the correct spelling was golabki?. What if you saw a golumki truck on your street corner? What if you also suffered from dyslexia? You might think the vendor was selling “K gum oil.” You wouldn’t buy that, certainly not the “K” variety. You’d scurry down to the other corner where a truck owner sold tacos. The word tacos is so well known that even dyslexics won’t confuse it with any other word.

4) Lefthanders are much more likely to suffer from dyslexia than are northpaws.

5) There was a time way back when people walked hunched over. Half of them were cro magnon and the others were neanderthals.

6) We know now a right-handed cro magnon named Bartolomeo Diaz killed the first elk. It was delicious, especially cooked that new-fangled way with fire. In fact Bartolomeo routinely won all the caveman chef contests. Bartolomeo, being a kind hearted soul, rushed to all the neighboring caves and wrote, “I so gum elk.” Cavemen, notorious for bad dental hygiene, usually lost all their teeth by adulthood. So their word for “eat” was “gum.”

7) The right-handed cro magnons read Bartolomeo’s words and hunted elk. Elk meat is high in protein. The cro magnons grew in strength and stature. They would conquer the animal kingdom and rule the world.

8) Neanderthals were all lefthanded dyslexics. They interpreted the cave-wall writing as “golumkies.” They stopped all hunter-gatherings and searched for golumki trucks. There were no prehistoric golumki trucks. There are none now. The neanderthals died out. Bummer.

– 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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The Fart Primer

Our schools teach us how to solve quadratic equations. Our schools teach us how to compose essays on 19th-century English literature. They do not teach real-life survival skills. Specifically, they do not point out what foods make us fart. Say what you will about researching a prospective employer, all will go to naught if you bombard the interviewer with a barrage of deep and sonorous toots. Particularly if your blasts are stinky. So with the public welfare in mind, I present the following list. You’re welcome.

The worst fart causing foods are*:pintobeans

Bacon. Bacon! Bacon tastes great, worth any amount of farts.

Beans! What’s wrong with good ol’ reliable beans? “Beans, beans, the musical fruit . . . ”

Boiled cabbage. Smells like a fart when boiled. Still smells like a fart when farted.

Broccoli. There’s a reason President Bush didn’t like them.

Brussel sprouts. Must be tastier ways to construct a fart.

Candy: Especially if made with artificial sweeteners. Bad for the butt. Bad for the teeth. Bad at both ends.

Carrots: Improves your eyesight and more!

Cauliflower. Don’t let your dog eat this.

Cheese. Essential to modern cuisine, Italian, Mexican, you name it. Causes farts in countries around the world.

Collard Greens. Tasty if cooked right. Generates lethal farts either way.

Curry. The spice, not the actor.

Eggplant. Don’t let your dog eat this either.

Eggs. A versatile culinary ingredients. Eggs are essential to many fine dishes. Cooked by themselves, they are fart-making machies.

Fatty duck. Rendered goose fat is fantastic for making French fries. This dish is truly a doubled-cheeked sword.

French onion soup with cheese. Tastes great. The aroma changes on the way out, though.

Fried food, particularly fried chicken. Sometimes the taste is worth the consequences.

Frog legs. Why? Why? Why?

Lentils. Very vegetarian and vegan friendly. Not nose friendly.

Lutefisk. Smells horrible. Farting in a room with lutefisk will only make things smell better.

Milk. Especially if you have trouble breaking down lactose. Bowls of cereals, time bombs for the classroom.

Mushrooms. Slimy and fart causing.

Onion rings. Their taste will make guests want to come over. The farts will make them want to leave. Win. Win.

Pineapples. Visions of Hawaii. Odors of Hell.

Prunes. Makes you toot. Opens open your sluice gates as well.

Reconstituted beans. sulpher bombs. The ones backpackers use these on cross country trips. Your fellow trekkers will really believe they’re smelling a geyser or volcano.

Smoked oysters. Produce gourmet farts.

Snails with butter. Ew! Gross! Snails with anything are gross, expensive too. May I suggest beans?

Stuff canned in cottonseed oil. One of the food industry’s finest food-like products.

Tripe. Inards. Enough said. Stick with beans

* = Warning, results may vary.

 

– 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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Curtido (pickled coleslaw) from El Salvador

El Salvadoran Appetizer

CURTIDO
(pickled coleslaw)

INGREDIENTSCortido-

½ head cabbage
1 carrot
2 scallions or small onion
½ cup water
¾ teaspoon red pepper flakes
½ tablespoon Mexican oregano or oregano
½ cup white vinegar or apple cider vinegar

Makes 8 servings. Takes 3 hours including sitting and chilling.. A few hours of sitting and chilling is good for the chef as well.

PREPARATION

Shred cabbage. Grate carrot. Mince scallions. Add cabbage and carrot to large mixing bowl. Mix with whisk. Boil water. Pour boiling water over cabbage and carrot. Let sit for 5 minutes. Drain. Add red pepper flakes, Mexican oregano, and white vinegar to bowl. Let sit for at least 2 hours. Chill in refrigerator for 15 minutes.

Goes well with many El Salvadorean dishes including Pupusas.

TIDBITS

1) This recipe only uses a half-head of cabbage. This leaves another half. What can you make with cabbage?

2) Coleslaw and corned beef and cabbage, of course.

3) Suppose, however, your significant other hates cabbage and only ate it this time for this dish to show eternal devotion. However, if his/her–I have to do this his/her because I don’t know the sex of your sweetheart, but you’ll be able to tell just by looking–eyes turn bright red and his/her neck rotates three times at the thought of eating cabbage again, here are some suggestions:

3A) Take up the art of cabbage origami. Unfortunately, cabbage origami is a dying art since cabbage is much less flexible than paper. So, books on cabbage origami are quite hard to find.

3B) Wear a couple layers of cabbage leaves on your head whenever people come to your door to sell you something. One glance at your leafy hat and they’ll be gone lickety split.

3C) Use the cabbage layers as FrisbeesTM. It’s fun for the whole family. Then when the cabbage wilts, use it in your garden as a mulch. Can you do that with a regular Frisbee? I don’t think so.

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

Filipino Pancit

Filipino Entree

PANCIT

INGREDIENTSPancit-

1 pound chicken breast
4 garlic cloves
⅓ cup soy sauce
10 ounces rice noodles
2 tablespoons vegetable oil
½ head cabbage
8 ounces de-veined shrimp
¼ teaspoon pepper
3 lemons

Takes a bit more than an hour
Makes 9 bowls

PREPARATION

Cut chicken into ½” cubes. Mince garlic cloves. Add chicken, half of the minced garlic, and soy sauce to mixing bowl. Coat chicken cubes with garlic and soy sauce. Let chicken marinate for 1 hour.

While chicken marinates, add rice noodles to large mixing bowl. Cover noodles with warm water. Let sit for 30 minutes. Drain completely.

While chicken marinates and rice noodles sit in warm water, shred cabbage. Add oil and second half of the minced garlic to pan. Sauté on medium-high heat for 5 minutes or until garlic softens. Stir frequently. Add chicken cubes and its marinade to pan. Sauté for another 5 minutes or until chicken starts to brown. Stir frequently.

Add cabbage, shrimp, and pepper to pan. Cook for 5 minutes on medium heat or until cabbage becomes tender and shrimp turns orange and is no longer translucent. Add rice noodles to pot. Cook on medium for 3 minutes or until noodles are warm. Stir occasionally. Serve in bowls. Cut each lemon into 6 slices. Garnish each bowl of pancit with 2 lemon slices.

TIDBITS

1) Filipino doctor Aguilar discovered the antibiotic “erythromycin.”

2) Whatever that is.

3) A Filipino scientist invented the flourescent lamp. Well maybe, lots of people helped it along.

4) Why is spell check claiming I misspelled “flourescent?” Okay, the dictionary says it’s “fluorescent.” In Chef Versus Spell Checker, Spell Checker wins. Bummer.

– 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

Completo, the Chilean Hot Dog

Chilean Entree

COMPLETO
(hot dog)

INGREDIENTSCompleto-

4 Roma tomatoes
4 medium avocados
½ teaspoon salt
4 teaspoons vegetable oil
4 submarine rolls – 8″ long
4 quarter-pound hot dogs – 8″
½ to 1 cup mayonnaise (1 cup means you’re fearless about spilling on your shirt or floor)
1 cup fresh sauerkraut

SPECIAL UTENSILS

metallic rack to cover pot
lots of napkins

PREPARATION

Dice tomatoes. Peel avocados, cut in half, and remove pits. Add avocado halves to mixing bowl. Mash avocado with potato masher or fork until smooth. Add salt and oil. Stir until avocado mixture (palta) becomes creamy. Boil hot dogs in large pot on high heat for five minutes. Steam rolls on rack atop pot. Add hot dogs to buns, then top in the following order with sauerkraut, tomato, a thick layer of creamy avocado (palta), and mayonnaise. The layers of creamy avocado and mayonnaise should be thick and wide, until it barely stays on the roll. Eat with the cut of the bun facing up.

Is this a messy hot dog? Yes it is! This is why you see it sold more often in Chile from street vendors than in restaurants.

TIDBITS

1) Sauerkraut is fermented cabbage.

2) The Mongols under Genghis Khan slaughtered thousands upon thousands of people while conquering darn near every place from Mongolia to western Europe. Which was bad. But who doesn’t have a bad side? I, for example, constantly misplace my glasses.

3) But I have done good deeds as well. And so did Mr. Khan, who brought the idea of fermenting vegetables to the western world. Without fermented cabbage, sauerkraut, the completo would not have been possible. I think Genghis would have been pleased to have known about his role in this recipe, unless, of course, he was more modest and unassuming than previously suspected.

– 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

Belgian Apple Fritters

Belgian Dessert

APPLE FRITTERS

INGREDIENTSAppleFritters-

2⅓ cups flour
16 ounces beer
5 large apples
4 cups vegetable oil (or enough to cover apple slices)
½ cup confectionery sugar
1 tablespoon lemon juice

SPECIAL UTENSIL

electric beater
electric skillet

makes 30 apple fritters

PREPARATION

Add flour and beer to large mixing bowl. Use electric beater on medium setting until there are no lumps and the mixture thickens in batter. If mixture is liquidy after lumps have disappeared, put mixture into refrigerator for 5 minutes. Peel and core apples. Cut into 6 rings each. Coat apple slices into flour/beer mixture.

Add oil to skillet. Heat electric skillet to 375 degrees. Add coated apple slices to skillet. The oil should cover the slices. Fry apple slices for about 2 minutes on each side or until golden brown. Remove fried slices, or fritters, and place on paper towels. Repeat until done. Sprinkle fritters with lemon juice and dust with confectionery sugar.

TIDBITS

1) Belgians believe eating cabbage on Shrove Tuesday will prevent Belgium’s cabbages from being devoured by caterpillars and flies. Works for me.

2) Shrove Tuesday occurs on Tuesday. Further research shows Shrove Tuesday occurring before Ash Wednesday, the start of Lent. Shrove Tuesday is also known as Mardi Gras, or Fat Tuesday. Traditionally, people would eats lots of high caloric foods on this day before giving up their tasty temptations for Lent.

4) Indeed, Shrove Tuesday is also known as Pancake Day in protestant Britain, New Zealand, and Canada and in catholic Ireland as inhabitants on those happy countries would traditionally eat pancakes and engage in run-on sentences on that day. It’s gratifying to know that food, pancakes in this case, brings amity, peace, and contentment to nations with histories of political and religious differences. All we are saying is give pancakes a chance.

– 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

Bubble and Squeak

British Entree

BUBBLE AND SQUEAK

INGREDIENTSBubble&Squeak-

4 potatoes
2 tablespoons butter (2 more teaspoons later)
½ head cabbage
2 celery stalks
1 onion
2 tablespoons butter
4 ounces bacon
¼ teaspoon pepper
¼ teaspoon salt

PREPARATION

Peel potatoes. Cut each potato into eight pieces. Put potato pieces into large pot. Add enough water to cover potato bits. Bring water to boil on high heat. Reduce heat to low and simmer for about 20 minutes or until potato is tender. Drain potatoes. Add 2 tablespoons butter to pot with potato pieces. Mash potatoes with potato masher.

While potatoes simmer, thinly slice cabbage. Put cabbage with enough water to cover and cook on medium heat for 5 minutes or until cabbage is tender. Dice celery, and onion. Add onion, celery, and 2 tablespoons butter to large skillet. Sauté onion and celery for 5 minutes or until onion softens. Add bacon to frying pan. Fry bacon on medium-high heat or until bacon starts to turn crispy. Remove bacon and press with paper towels to remove grease. Cut bacon into 1″ squares.

Add mashed potato, cabbage, bacon, celery, onion, pepper, and salt to large skillet. Cook on medium heat for 5 minutes or until bottom (The mixture in the skillet, not your bottom. Goodness.) turns golden brown. Turn mixture over and cook for another 5 minutes or until it browns again on the bottom.

TIDBITS

1) This traditional British dish is named after the bubbling and squeaking sounds it makes while being cooked. The earliest known recipe comes from Maria Rundell, who made it in 1806. No, I do not know what she did in 1805. Still, knowing this fact will give you an advantage over the other contests in JeopardyTM when the Bubble and Squeak category comes up.

2) Bubble and squeak is also Cockney rhyming slang for Greek. Just like fashion and fad is Cockney for iPad. Similarly, Pow and socko for taco, Sang froid and calm for A-bomb, symphonies and coda for soda, large rat and busy bee for reality TV, Jeb and Jethro for cilantro, grovel and beg for nutmeg, mite and midge for fridge, bondsman and post bail for junk mail, and, of course, tasty and new for chicken cordon bleu.

– 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, Uncategorized | Tags: , , , , , , , , , , , , , , , , | Leave a comment

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