Posts Tagged With: cooking

Chicken Chipotle

Mexican Entree

CHICKEN CHIPOTLE

 

INGREDIENTS

1 medium onion
3 tablespoons vegetable oil
6 chicken breasts
1 cup crema Mexicana
1 tablespoon chipotle powder
¼ teaspoon pepper
½ teaspoon salt
⅓ cup chicken stock
1 teaspoon fresh parsley or oregano
2 limes

SPECIAL UTENSIL

mandoline

Serves 6.  Takes 50 minutes.

PREPARATION

Use mandoline or knife to slice onion as thinly as possible. Add onion and oil to large pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Remove onion. Add chicken breasts. Sauté at medium heat for 15 or until browned on both sides. Flip chicken breasts once. While chicken sautés, add crema Mexicana, chipotle powder, pepper, and salt to pot. Bring to boil using high heat. Stir constantly.

Ladle crema Mexican/chipotle sauce over chicken breasts. Simmer at low heat for 15 minutes. Flip chicken breasts once. Stir occasionally. Ladle chicken stock over breasts. Simmer at low heat for 5 minutes. Stir occasionally

While chicken simmers, dice parsley and slice limes into quarters. Add sautéed onion to serving dish. Place chicken breasts on onion. Ladle crema Mexicana/chipotle powder sauce over chicken. Garnish with parsley and lime quarters. Goes well with rice and warm corn tortillas.

TIDBITS

1) A conga line is a fun way to dance. A mango line has people dancing while slicing mangoes. This idea proved to be dangerous as mango bits on the floor made people slip and fall. The dancing stopped. Knives were replaced by mangolines. Then a typo in the influential cookbook, Latin Cooking, by Auntie Matter, changed mangolines forever into mandolines.

2) Chefs soon discovered that mandolines sliced onions better than mangoes. Within a week of Latin Cooking’s publication, the timid Juan Chipotle created Chicken Chipotle. Life is good.

Chef Paulcookbookhunks

My cookbook, Following Good Food Around the World, with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on amazon.com

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Chicken and Hearts of Palm Pie

Brazilian Entree

CHICKEN AND HEARTS OF PALM PIE

INGREDIENTS – DOUGH

4 cups flour (3 tablespoons more later)
1 teaspoon baking powder
1 teaspoon salt
1½ cups lard or butter
1 egg

INGREDIENTS – FILLING

1½ pounds chicken breast
3 garlic cloves
1 large onion
1 pound hearts of palm
3 tomatoes
¼ cup vegetable oil
2 teaspoons parsley
¼ teaspoon pepper
½ teaspoon salt

INGREDIENTS – ASSEMBLY

2 tablespoons flour (1 more tablespoon flour later)
no-stick spray
1 tablespoon flour
1 egg yolk

SPECIAL UTENSIL

8″ x 8″ casserole dish
Serves 9. Takes 2 hours.

PREPARATION – DOUGH

Add 4 cups flour, baking powder, and salt to large mixing bowl. Blend together with whisk. Add lard and egg. Moosh together, or knead, with hands until dough is well blended. Separate dough into 2 balls. One ball should be almost twice as big as the smaller one. Cover dough balls and refrigerate for 30 minutes.

PREPARATION – FILING

While dough refrigerates, cut chicken breast into ½” cubes. Mince garlic cloves and onion. Dice heart of palm and tomatoes. Add garlic, onion, and vegetable oil to pan. Sauté at medium-high heat for 5 minutes or until garlic and onion soften. Stir frequently. Add chicken cubes. Sauté for 10 minutes or until chicken starts to brown. Stir frequently. Add hearts of palm, tomatoes, parsley, pepper, and salt. Sauté for 5 minutes at medium heat. Stir occasionally. Remove from heat and let cool for 30 minutes.

PREPARATION – ASSEMBLY

While filling cools. preheat oven to 350 degrees. Dust flat surface with 2 tablespoons flour. Flatten larger flour ball until you get a square that is 12″ wide or large enough to cover the bottom of the casserole both and its sides . Spray casserole dish with no-stick spray. Carefully place 12″ dough square into pie pan. Remove any dough hanging over the edge with a knife. Ladle filing into pie pan. Smooth filling with spoon.

Dust flat surface with 1 tablespoon flour. Flatten remaining, small dough ball until you get a square that is 8″ wide or large enough to cover the filling. Carefully place 8″ dough square on top of filling. Remove any dough hanging over the edge with a knife. Add egg yolk to small bowl. Beat egg yolk with whisk. Brush egg yolk onto top crust. Poke 4 holes crust with toothpick or fork. This will let steam escape. Bake at 350 degrees for 30 minutes or until golden brown.

TIDBITS

1) Some stores carry hearts of palm.

2) Others do not.

3) Mine didn’t. When I went to pay for my groceries the checker asked, “Did you find everything you were looking for?” I answered no, I had been looking for hearts of palm.

4) The checker favored me with a deer in the headlights look.

5) They called over a box boy to help me look. He couldn’t find it. I think we were all happy when I left.

6) The same thing occurred even when I was looking for galangal, Thai basil, or dandelions.

7) Also, don’t even think of asking for a type of radish that is found only in Northwest China and then only occasionally.

8) So the next time the checkers ask you, “Did you find everything?” answer yes.

9) I know we thought the supermarkets had everything when we were little. But they don’t. It’s disillusioning I know.

10) Kinda like finding out Santa Claus didn’t exist.

11) Life is hard.

12) But I have bunnies living in my front yard and that’s way cool.

Chef Paulcookbookhunks

My cookbook, Following Good Food Around the World, with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on amazon.com

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Helpful Cooking Tips, #1

 People often ask me, “Paul, how do you make your food so, so edible?” Well, in the interest of culinary advancement, I shall pass on my cooking tips to the world.

1) Food generally heats up quicker if you turn on the heat or plug in the oven.

2) You are allowed to turn the burner or toaster oven off after cooking.

3) A hard-boiled egg left unattended will explode.

4) You meal will take on a whole new taste if you confuse cinnamon with cayenne pepper.

– 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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Cooking Basics: Cheerios

American Breakfast

CHEERIOS

Every budding chef, whether five years old or fifty, must start somewhere. Why not with this confidence builder?

INGREDIENTScheerio-

1 bowlful CheeriosTM
1 bowlful milk, 1 pint maybe?

Pour a bowlful of CheeriosTM into a bowl. A ceramic bowl works best, but if this dish is a challenge for you and you’re fifty, you might only have a plastic dish with the slogan, “Gashud for Kansas Agricultural Commissioner” on it. Fear not, the plastic bowl will work just fine.

The next step is critical.

Pour the milk over the CheeriosTM and into the bowl. The amount of milk is a matter of taste. I prefer just enough to make the cereal float. Don’t be afraid to experiment!

DO NOT leave this bowl of milk and Cheerios unattended for more than ten minutes. The cereal will lose its crunchiness. It will become soggy. Ugh. This horrifying mistake will scar your psyche for life. Don’t do it. No! Eat the cereal right away.

If this recipe didn’t turn out quite right, don’t fret. Try again. As the famous chef Julia Child maintained, if no one saw your culinary mishap it didn’t happen.

If you succeeded in this venture, congratulations. You are ready for your next culinary triumph.

TIDBITS

1) A nice relaxing bath with powdered Cheerios relieves itching. Do the Cheerios get soggy? I imagine so; I’ve never tried it.

2) Cheerios does not have evil high-fructose corn syrup in it.

3) Break apart a Cheerio to form the number one. Put thirteen whole Cheerios after it to form the number ten trillion, roughly the size of the Federal deficit.

4) I have a sneaking suspicion Ian Fleming came up with the idea for James Bond, 007, while eating Cheerios.
cover

My cookbookEat Me: 169 Fun Recipes From All Over the World, is 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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Cooking Haikus

Cooking Haikus

Avoid tears while cooking.
Cut onions underwater.
Take deep breath. Get wet.

Have a pound of dill.
Nearby chefs are so jealous.
Defend home with mace.

Zen Chef wants pizza.
Make me one with everything.
Ha, ha, ha, ha, ha.

Batter stay on. Stay on.
I will not impress my guests.
When you fall off meat.

Where’s the sour cream?
Where the measuring spoons? Cups?
Where’s the mixing bowl?

I am very rich.
I have completely cornered
The saffron market

Oh crap, crap, crap, crap
Must go to the store again.
Need ingredient.

My cookbook, Eat Me: 169 Fun Recipes From All Over the World is 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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Lutefisk Recipe From Forthcoming Cookbook “Eat Me”

Swedish Atrocity

LUTEFISK

INGREDIENTS

dried codlutefis-
lye
water
other stuff

PREPARATION

No! No, a thousand times, no. I will not give you a recipe for lutefisk. You got my cookbook. I have a warm and fuzzy feeling for you. So, look at the ingredients. Lye is a poison.

Furthermore, lutefisk assaults the senses as no other widespread dish. It looks like glue or broiled phlegm; there is no debate on this. It smells like, like, a rat died under the furnace supplying central heating. It has the texture of boogers. It tastes like fermented cod-liver oil. Fortunately, lutefisk cannot speak.

When I was little, my mother made me eat lutefisk to show what she had to go through when she was small. My grandmother fed lutefisk to my mother to show what she had to go through when she was little girl. My grandmother’s parents left Sweden in the 1880s to get away from lutefisk.

Vikings raided Europe with unparalleled ferocity stoked by lutefisk meal after lutefisk meal in the homeland. Many thousands of them never came back.

There are more disgusting dishes than lutefisk, but they are little known and regional. Let’s pray they stay that way.

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

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