Posts Tagged With: cotija

Mexican Onion Dip

Mexican Appetizer

Mexican Onion Dip

INGREDIENTSMexOnDp-

1 cup Crema Mexicana (Mexican sour cream)
1/4 cup green onions
1 1/2 tablespoons parsley
1 garlic clove
1/2 teaspoon Vegetable MagicTM spice
1/2 cup Cotija cheese

PREPARATION

Mince green onions and garlic. Crumble Cotija cheese. Mix all ingredients in bowl. Serve as a dip or on baked potatoes.

Wow! Wow! Wow! Two lines of instruction. It doesn’t get much easier than this or tastier.

(The following three blank lines are reserved for tic-tac-toe games.)

TIDBITS

1) According to a Google search there are no fun facts about sour cream, only interesting ones.

2) Further investigation showed the information that was supposed to be listed here to be false. So, it was deleted.

3) That is why the following tidbit now makes no sense.

4) I’m guessing a year is way more than sufficient.

5) I told you above that tidbit 4) no longer makes sense. Did you listen?

6) Russians use sour cream in cold, salted potato fish soups.

7) Yum.

8) Not.

9) It is unlikely that there will ever be a movie about sour cream as there was about Facebook.

– 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

Southwest Stuffed Bell Peppers – From Cookbook

American Entree

SOUTHWEST STUFFED BELL PEPPERS

INGREDIENTS

Ole.

1 green chile
5 green bell peppers
1/2 red onion
2 garlic cloves
1 cup pepper jack cheese
2 ounces Cotija cheese
1 1/2 pounds ground turkey
1/2 14.5 can diced tomatoes
4 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
3/4 cup water
4 tablespoons sour cream
2 green onions
1/2 14.5 can diced tomatoes
3/4 cup water

PREPARATION

Remove seeds from green chile. Cut bell peppers in half lengthwise. Remove stem, white innards, and seed from green bell peppers. Dice green chile, red onion, garlic cloves, and green onion. Grate or shred pepper jack cheese and Cotija cheese.

In a large frying pan or skillet, cook the turkey, green chile, red onion, and garlic over medium-high heat until meat is no longer pink. Stir occasionally.

Add 1/2 of the diced tomatoes, chili powder, corn starch, cumin, oregano, cayenne, green onion, and 3/4 cup water. Bring to boil then reduce. Simmer uncovered for about 15 minutes. (No, this does not mean to get angry and cook in the nude. Sauces can splatter.)

Place as many bell-pepper halves in microwavable dish. (You’ll need a 3-to-4 quart dish if you want to use just one.) Add 3/4 cup water to dish. Cover and microwave on high for 7 to 8 minutes. (Microwaves vary in strength, so in general it’s best to heat for a short time, check the food and, if necessary, microwave some more.)

Pour any water out of the bell peppers. Fill each bell-pepper half to the top with ground-beef mixture. Put an equal amount of sour cream, remaining half of tomatoes, and cheese on bell peppers.

Serve to adoring guests.

TIDBITS

1) Bell peppers have recessive genes that prevent them from having capsaicin, the stuff that makes other peppers hot.

2) Red bell peppers are important in Portuguese cuisine.

3) In 1801 my great-great-great-grandfather Napoleon I directed an invasion of Portugal by French and Spanish troops.

4) In 1808, Napoleon I invaded Portugal again. Say what you will about his megalomania and the countless deaths he caused, he did possess an admirable work ethic.

5) Oh, and he invaded Spain as well in 1808, unleashing more bloody, unrestrained guerrilla warfare.

6) Strange to say, most Napoleonic historians fail utterly to mention how six years of conflict in that region affected red-bell-pepper production in Portugal.

7) It seems likely, though, that red-pepper planting and harvesting fell precipitously in previously culinarily happy Portugal.

8) One’s mind recoils at the thought of wary-weary Portuguese reduced to eating beef-and-red pepper sandwiches without red peppers.

9) Bad French emperor, no éclaire.

– 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, history, humor, recipes | Tags: , , , , , , , , , , , , , , | Leave a comment

Papas A La Huancaina (Potatoes with Peruvian cheese sauce)

Peruvian Entree

PAPAS A LA HUANCAINA
(Potatoes with Peruvian cheese sauce)

INGREDIENTSPapasAL-

1/2 cup red onion
1 garlic clove
4 eggs
1 tablespoon peanut oil
2 tablespoons butter
2 tablespoon aji amarillo pepper
4 saltine crackers
1/3 cup Monterrey Jack cheese
2/3 cup Cotija cheese
1/2 cup sour cream
1/2 cup milk
1 tablespoon lime juice
3 tablespoons vegetable oil
1/4 teaspoon sugar
1/2 tablespoon turmeric
1/4 teaspoon sea salt
6 yellow or white potatoes
2 tablespoons parsley flakes
6 lettuce leaves

3 eggs

PREPARATION

Boil 6 potatoes for 35 to 40 minutes. Remove potatoes with tongs and let cool in cold water. (Remember there’s a reason for the saying, “Drop you like a hot potato.”) Peel all potatoes and cut in half lengthwise.

While potatoes are boiling, dice red onion. Mince garlic clove. Boil 4 eggs for 12 minutes. Peel eggs. Make amarillo paste by melting butter in frying pan, adding peanut oil, and amarillo pepper. Stir constantly until butter melts completely.

Put onion, garlic cloves, 4 eggs (leave 3 eggs for the final step.), amarillo paste, crackers, Monterrey Jack cheese, Cotija cheese, sour cream, milk, lime juice, vegetable oil, sugar, turmeric, and sea salt into blender. Puree all these ingredients until you get a creamy mixture.

Peel the remaining 3 hard-boiled eggs. Slice each egg into 4 pieces. Place a lettuce leaf on each of 6 plates. Top each leaf with 2 potato halves. Place an egg slice on top of each potato half. Pour the creamy mixture all over each potato half.

Serve and enjoy to people and telemarketers everywhere.

TIDBITS

1) Peru rocks the culinary world with over 300 varieties of potatoes.

2) Belgium has over 300 types of beer.

3) Coincidence? Perhaps.

4) Peru makes all sorts of tasty potato dishes to enjoy. Antarctica makes none. No nuclear missiles target either land mass.

5) Russia specializes in making vodka with potatoes. There are hundreds and hundreds of nuclear missiles pointed at Russia.

6) The connection between the threat of nuclear annihilation and potato cuisine is still unclear.

– 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

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