Posts Tagged With: cumin

Fajita Bowls Recipe

Posted on May 13, 2013 by pauldelancey

Mexican Entree

FAJITA BOWLS

INGREDIENTSFajiBowl-

7 small flour tortillas
4 chicken breasts
3 garlic cloves
1 medium yellow onion
1 green bell pepper
2 orange bell peppers
1 red bell pepper
4 tablespoons vegetable oil
4 teaspoons lime juice
1/4 teaspoon TabascoTM sauce
1 teaspoon red chili powder
1 1/2 teaspoons cumin
1/2 teaspoon coriander
1 teaspoon Poultry MagicTM spice
2 cups lettuce
1/2 cup shredded Four Mexican cheeses
salsa (optional)

UTENSILS

Muffin tin or 8″ casserole dish
A lazy Susan, about 24 inches across, if you can find one.
toothpicks

PREPARATION – BOWL METHOD – 1

Preheat oven to 375 degrees. Turn muffin tin upside down. Gently push flour tortilla down between 3 upside-down cups. Do this 2 more times. Put muffin tin with tortillas in oven. Bake at 375 degrees for 10 minutes or until tortilla bowls become crispy. Way cool, huh? See below picture.

TortBowl1-

PREPARATION – BOWL METHOD – 2

Put a tortilla in each corner of the casserole dish. Fold up sides of all 4 tortillas so that they form 4 bowls. Put a toothpick in one tortilla and in another tortilla wherever they come together. Bake at 375 for 20 minutes or until tortilla bowls become crispy. Also cool. See below picture.

TortBowl2-

PREPARATION OF FIXINGS

Make spice mix by whisking together in small bowl: chili powder, cumin, coriander, poultry spice and TabascoTM sauce. Cut chicken into strip 1/2″ wide and 2″ long. Add 1/3 of spice mix to chicken. Mix until chicken is coated with spice.
Use food processor to mince garlic cloves. Use knife to slice the onion into rings. Then cut rings into fourths. Combine 1/3 of spice mix with garlic and onion.

Use knife to slice the bell peppers into rings. Then cut rings into fourths. Combine 1/3 of spice mix with bell peppers.

Pour vegetable oil and lime juice into no-stick frying pan. Sauté on medium-high heat 3 times . Put each sautéed mix in its own bowl, leaving oil and lime juice in pan. 1) Sauté garlic and onion. 2) Sauté green bell pepper, orange bell pepper, and red bell pepper.. 3) Sauté chicken strips. Put bowls on lazy Susan, again if you have one. Add more vegetable oil and lime juice if you run out while sautéing all the ingredients.

Shred lettuce. Put lettuce and cheese in bowls on lazy Susan. Male a fajita bowl by filling tortilla bowl with: chicken, onion/garlic, bell pepper, lettuce, and cheese. Arriba. (Could you tell I italicized the period at the end of the last sentence?)

TIDBITS

1) It is doubtful there ever was a real lazy Susan.

2) To clear the good name of Susan, here is a list of famous Susan singers: Susan from Iran, Susan from Japan–Is having a last name so hard?–Susan Boyle, Susan McFadden, Suzi Quatro–Okay a variation on Susan but I remember listening to her in college so there–

3) Famous Susan actresses: Susan Cookson, Susan Hampshire–I remember watching her watching her in a Masterpiece Theater series during college. You rocked, Ms. Hampshire–Susan Dey, Susan Littler, Susan Lucci, Susan Oliver, Susan Sarandon–star of the cult classic Rocky Horror Picture Show–and Susan St. James.

4) Famous Susan authors: Susan Cheever, Susan Isaacs, Susan Sontag–I have a book of hers sitting on my bookshelf–and Susan Fromberg Schaeffer.

5) Famous dog of the current British Queen: Susan.

6) Famous Susan mass murderers: None.

7) Famous Susan dictators: None.

8) See? Susans are nice. I can personally vouch for the niceness of every Susan I’ve met.

– 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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Moroccan Spiced Lentils Recipe

Posted on May 9, 2013 by pauldelancey

Moroccan Soup

SPICED LENTILS

INGREDIENTSSpiceLe-

1 1/3 cups red lentils
2 1/2 cups vegetable broth
1/4 teaspoon cayenne
1/2 tablespoon coriander
1 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon turmeric

2 onions
1 tablespoon butter
2 small tomatoes

PREPARATION

Put lentils and broth in pot. Add cayenne, coriander, cumin, ginger, pepper, salt, and turmeric. Soak for 4 hours. Lentils should be split. (Hey, if you want some to leave slowly, you could say, “Make like a lentil and split.”)

While the lentils soak, go outside and pull weeds. When you come back, dice your onions and tomatoes. After your lentils have been sufficiently soaked (and how often does that phrase come up in normal conversation?) add onion and butter to pan. Sauté the onions on medium-high heat for 5 minutes or until the onions are tender. (Love me tender, love me true.)

Put onions and tomatoes in pot. Bring soup to boil. Turn heat down to low and simmer for 30-to-60 minutes or until lentils are tender. Serve to adoring family or guests who are about to go Morocco mad.

TIDBITS

1) You know, if I had a time machine this tidbit would have already been written.

2) Or maybe I’d use my time machine to always go back to the moment all my clothes were clean. I’d never have to do laundry again.

3) I think I’d go back to the moment when that Viking, Haarald, was about to invent lutefisk and give him a crunchy-shell taco. The culinary world would have been better off.

4) Oh, and the rest of the too. Eating lutefisk was the main reason the Norsemen assaulted England and continental Europe for centuries. I mean who wouldn’t feel like killing and pillaging after eating lutefisk?

5) Fortunately, the Vikings eventually came into contact with Moroccans in Spain. While bad for the inhabitants who had to suffer through countless battles to-ing and fro-ing across their backyards, it was a positive boon to the rest of Europe.

6) For once the fierce Norsemen discovered the spices of Morocco, they could preserve their food. They didn’t have to soak their fish in lye, a poison, to preserve it. They could even make Berbere shish kabobs. This made them very happy.

7) And the raids of the Scandanavian beserkers ended. Well okay not right away, but they did tail off.

– 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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Cuban Arroz Con Pollo Recipe

Posted on April 26, 2013 by pauldelancey

Cuban Entree

ARROZ CON POLLO

INGREDIENTSArrozCP-

2 cups rice
3 chicken breasts or 2 pounds chicken parts
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon paprika
2 tablespoons olive oil
3 garlic cloves
1 medium onion
1 bay leaf
1/2 green bell pepper
1/2 red bell pepper
1/medium tomato
1 1/2 tablespoons lemon juice
2/3 cup white wine
2 cup chicken broth
1/2 teaspoon cilantro.

PREPARATION

Cook rice according to instructions on package.

While rice is cooking, cut chicken breasts into 1″ cubes. (If you are using parts such as chicken legs, leave them as they are.) Mince garlic and onion, Dice green and red bell peppers. Coat chicken with black pepper, cumin, oregano, and paprika. Puree tomato.

Add olive oil, garlic, and onion to frying pan. Sauté on medium-high heat for 5 minutes or until onion turns soft. Add spice-coated chicken, bay leaf, green and red bell pepper, tomato, lemon juice, wine, and chicken broth. Bring to boil at high heat then reduce to low and simmer for 20-to-30 minutes or until chicken is cooked through. (You might have to cut off a bit and taste. Maybe taste a second piece, a third…)

Serve with rice in a bowl. Garnish with cilantro.

TIDBITS

1) Sugar was first made into cubes in Cuba. That’s why we call sugar “cubes.” Before cubes, sugar had always been scooped.

2) People would always ask, “One or two spoons?” when serving sugar with coffee.

3) Indeed, specialized spoons were made for sugar. The first major producer of sugar spoons was Krupp of Essen, Germany.

4) Krupp made a fortune off their sugar spoons. So much so they were able to enter the burgeoning armaments industry.

5) Germany bought so much artillery from Krupp in the 1900s that it started an arms race in Europe. The heavily armed nations of Europe inevitably went to war in 1914.

6) A scarred Germany resentful of the peace terms imposed by the victorious powers in 1918 seethed for revenge.

7) And so, World War II erupted in 1939. The years from 1939 to 1945 were a bummer.

8) The war alliance between The United States and the Soviet Union proved ephemeral. (Cool word, huh?) They soon constructed vast arsenals to intimidate each other.

9) Tensions between America and Russia lessened considerably in the 1990s when the countries’ presidents took the first step toward peace, The Lutefisk Ban treaty.

10) Or so I’ve heard.

– 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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Sopa De Mani – Bolivian Peanut And Potato Soup Recipe

Posted on April 7, 2013 by pauldelancey

This is my 300th blog! Thank you for reading.

Bolivian Entree

SOPA DE MANI
(Peanut and Potato Soup)

INGREDIENTS SopaDeM-

2 chicken breasts
4 cloves garlic
1 large onion
1 cup raw, unsalted peanuts
1 cup water
3 Yukon gold potatoes (to be chopped into pieces)
1 Yukon gold potato (to be cut into strips)
2 1/2 tablespoons vegetable oil (1/4 cup more later)
6 cups chicken broth
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon salt

1/4 cup vegetable oil
1 teaspoon cilantro
1 teaspoon parsley

SPECIAL APPLIANCE

blender

PREPARATION

Cut chicken breasts into 1/2″ cubes. Mince garlic and onions. Put peanuts and water into blender. Use chop setting until you get a smooth white liquid or paste. Peel potatoes. Cut 3 potatoes into 1/2″ slices. Cut each slice into 2 or 3 pieces. Cut 1 potato into 1/4″ by 1/4″ inch strips.

Put oil, garlic, and onion in frying pan. Sauté at medium-high heat for 5 minutes or until onions soften or start to turn golden brown. Stir frequently. Transfer sautéed garlic and onion to soup pot.

Add chicken cubes, peanut paste, potato pieces (not the potato strips), chicken broth, cumin, oregano, pepper, and salt to soup pot. Simmer on low heat for about 40 minutes or until potato pieces are soft. Stir occasionally. (It is also a good idea to stir occasionally when watching tv or you may be thrown out with that old sofa you’re sitting on.)

While soup is cooking, add 1/4 cup vegetable oil and strips from one potato to frying pan. Sauté on medium-high heat for about 5 minutes or until potato strips turn golden brown. Stir frequently enough to keep strips or fries from burning. (Note, hot oil splatters. Tip the frying pan away from you or hold a lid between you and the frying pan when stirring the fries.)

Ladle soup into bowls. Garnish equal bowl with an equal amount of cilantro, parsley, and fried potato strips .If desired, add as much LLAJUA, (spicy sauce) to each bowl.

TIDBITS

1) Bolivians love potatoes.

2) They did not love McDonald’s enough. McDonald’s left Bolivia  on December 1, 2001 after seven years of trying. Bolivians simply preferred their own style of cooking or were too poor to eat out .

3) Iceland does not have McDonald’s either. It costs too much to get potatoes from Germany.

4) Many of the poor countries between the Mediterranean Sea and South Africa are without McDonald’s. The same holds true for ex-Soviet republic in Central Asia.sauté

5) American forces fought in the Vietnam War in: Vietnam, Laos, and Cambodia. These countries do not have McDonald’s.

6) North Korea and Iran have nuclear-weapons programs. They are unfriendly to us and have no McDonald’s.

7) Indeed, most countries do not have McDonald’s restaurants in them are poor, have fought America, or have become hostile nuclear powers.

8) Think about that when you’re tempted to pass by an empty McDonald’s in some foreign land.

– 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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Ful Medames – Egyptian Fava Bean Recipe

Posted on April 2, 2013 by pauldelancey

Egyptian Entree

FUL MEDAMES
(fava beans)

INGREDIENTSfulmeda-

6 eggs
2 garlic cloves
1 medium onion
1 tomato
2 tablespoons sesame oil
2 16 ounce cans fava beans
1/2 cup lemon juice
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon paprika
2 tablespoons parsley
1/4 teaspoon sea salt (or regular salt)
1/4 teaspoon white pepper (or black pepper)

PREPARATION

Boil water. (Hard to do on Mount Everest.) Put eggs in boiling water and cook for 6 minutes for soft-boiled eggs and 12 minutes for hard-boiled ones. Remove eggs.

While water boils and eggs cook, mince garlic and onion. Dice tomato. Add garlic, onion, and sesame oil to pot. Sauté on medium-high heat for about 5 minutes or until onion softens or starts to brown. Stir frequently.

Drain cans of fava beans. Add fava beans, lemon juice, cumin, coriander, parsley, salt, and pepper. Cook on low-to-medium heat for 10-to-15 minutes. Stir occasionally.

While fava bean/spice mix simmers, remove eggs from shells. Slice each egg into four slices. Pour fava bean/spice mix into bowls and top with egg slices.

Makes 4-to-6 bowls.

Do not do what the song suggests and walk like an Egyptian when serving hot ful medames to guests and family.

TIDBITS

1) On May 29, 1953, Sir Edmund Hillary and Tenzing Norgay were the first people to successfully climb Mount Everest.

2) I read Norgay’s book about the climb in 5th grade. I remember them being happy and having a strong sense of accomplishment, but recall nothing about boiling eggs on the summit.

3) Indeed, I have been unable to find anything that suggests anyone has made any attempt to hard-boil eggs at the summit of Mount Everest. Apparently, everyone is too busy getting up there to even care about making culinary history with even this most modest of dishes.

4) This failure is despite the fact that oodles of people make the climb every day.

5) So many people go up Mount Everest there is a rescue helicopter designed specially to remove injured or debilitated climbers to hospitals. The chopper is kept busy.

6) If they can design a helicopter for this worthy mountain, why the heck can’t someone take the time to boil an egg at the peak?

7) We can calculate, though, how much time it should take to boil an egg there given what we know about air pressure at that altitude. A soft-boiled egg should take 20 minutes. A hard-boiled one should take 35 minutes.

8) Water should boil at the top at 66 degrees Celsius instead of the 100 degrees it needs at sea level.

9) So when someone says he’s boiling mad atop Mount Everest, it doesn’t mean much.

– 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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Eggah – Egyptian Omelette Recipe

Posted on March 31, 2013 by pauldelancey

Egyptian Breakfast

EGGAH
(Omelette)

INGREDIENTSEggah-

2 medium onions
1 tomato
1/2 red bell pepper
10 eggs
3/4 teaspoon coriander
3/4 teaspoon cumin
2 teaspoons parsley
1/4 teaspoon sea salt
3 tablespoons butter
2 tablespoons flour

PREPARATION

Mince onions. Dice bell pepper and tomato. Mix eggs, coriander, cumin, parsley, and sea salt in mixing bowl. (This is why a mixing bowl is called a mixing bowl. ☺)

Put butter and onion into skillet. Sauté at medium-high heat for about 5 minutes or until onion softens. Stir frequently. Add flour. Mix thoroughly. Add eggs/spice mixture to skillet. Stir. Cook for about 5 minutes with lid on or until eggs turn golden brown on the bottom. Flip the omelette over and cook for about 3 minutes or until the new bottom side is golden brown as well. (Note, it’s okay to use a spatula to cut the omelette in half or into four pieces before flipping it over. If your guests complain about this, point toward your vast supply of sharp kitchen knives, kitchen scissors, and kitchen mallets.)

Serve hot to friends and family and cold to telemarketers.

TIDBITS

1) Egypt is home to the Suez Canal.

2) Dentists perform root canals.

3) In a movie, Marilyn Monroe so dislikes a man she says, “You, you dentist.”

4) Do mimes cry out during root-canal operations?

5) I much prefer root beer to undergoing a root canal.

6) Charlie Root pitched for the 1935 National League champion Chicago Cubs.

7) Shirley Temple was a child film star around that time. She has a non-alcoholic drink named after her.

8) My mother met Shirley Temple.

9) My mother later had me and now you have this recipe. ☺

– 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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Papas Chorreadas (Colombian Potatoes With Cheese And Tomato Sauce)

Posted on March 30, 2013 by pauldelancey

Colombian Entree

PAPAS CHORREADAS
(Potatoes with cheese and tomato sauce)

INGREDIENTSpapasch-

5 red potatoes
1 small white onion
5 Roma tomatoes
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon cilantro
1/2 tablespoon flour
1 cup heavy cream
6 ounces mozzarella

PREPARATION

Heat water on high temperature in large pot. While water comes to boil: wash potatoes, mince onion, and dice tomatoes. Put potatoes in boiling water. Cook on medium-high heat for about 30 minutes or until potatoes are soft to the fork. Remove potatoes.

While potatoes are cooking, add olive oil, onion, chili powder, cumin, and cilantro. Sauté on medium-high heat for about 5-to-10 minutes or until onions are tender. Stir frequently. Mix in flour. Add heavy cream and mozzarella. Cook for about 5 minutes until cheese melts and sauce boils. Stir frequently. Remove from heat. (Note, the culinary arts concern themselves exclusively with solid and melted or liquid cheese. I have yet to see a cookbook or recipe that calls for gaseous cheese. Imagine being able to breathe cheese. Warning! Cheese air is really hot.)

Cut potatoes in half. Pour sauce evenly over each potato.

What do you think of this recipe?

TIDBITS

1) In English, chorreadas means “to pour.”

2) And papa is Spanish for potato.

3) While papa is Latin for pope.

4) Don’t confuse your Latin with your Spanish. Pope Francis is not Potato Francis nor does Papas Chorreadas mean Pope To Pour.

5) Saint Francis showed the world how it was good to be poor.

6) I like to think Saint Francis would have liked this dish. He’s one of my favorite saints.

– 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

Spice Substitutions

Posted on March 6, 2013 by pauldelancey

SPICE SUBSTITUTIONS

Not everyone has 100 bottles and bags of spices and herbs. Not everyone wants to drive five miles to a grocery store just to get one spice, particularly if the contents in your pan are about to burn. Dear harried chefs, this spice substitution list is dedicated to you.

Allspice – Cassia, cinnamon, ginger, mace, nutmeg, cloves (ground)BerbSpi-
Aniseed – fennel seed, anise extract (only a few drops)
Annato powder – turmeric
Cardamom – cinnamon, ginger, nutmeg
Cassia – allspice, cinnamon
Chili powder – cumin, hot pepper sauce, oregano
Cinnamon – allspice (use 1/4 as much), cassia, mace, nutmeg
Cloves, ground – allspice, cinnamon, nutmeg
Cumin – chili powder
Fennel seed – aniseed
Ginger – allspice, chili powder, cardamom, mace, nutmeg
Mace – allspice, cinnamon, ginger, nutmeg
Mustard, powder – horseradish powder, wasabi powder (1/4 times as much), prepared mustard (3 times as much)
Nutmeg – allspice, cardamom, ginger, mace
Saffron – Only a dash for color of: annato powder, turmeric
Turmeric – annato powder, mustard powder

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

Bombay Potatoes (Aloo) recipe

Posted on February 8, 2013 by pauldelancey

Indian Entree

BOMBAY POTATOES
(Aloo)

INGREDIENTSBombPot-

4 brown potatoes
1/2 teaspoon salt
1/2 white onion

1 tomato
3 tablespoons vegetable oil
1 teaspoon ginger powder (freshly ground is preferred)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 tablespoon garam masala
1/2 teaspoon ground mustard
1/2 teaspoon sesame seeds
2 teaspoons coriander
1 bay leaf
1/2 tablespoon lemon juice
1/2 tablespoon sesame oil.

PREPARATION

Put enough water in pot to cover 4 potatoes. While water is heating to a boil, wash potatoes. Cut each potato into about 12 pieces. Mince onion. After water comes to a boil, add potatoes and salt to pot. Boil until potatoes are done but still firm to the fork. This takes about 6-to-10 minutes.

Dice tomato. Put .vegetable oil and onion in frying pan. Sauté on medium-high for about 5 minutes or until onions are soft. Reduce heat to medium-low and add tomato, ginger, chili, cumin, garam masala, mustard, sesame seeds, coriander, bay leaf, lemon juice, and sesame oil. Cook for 2 minutes, stirring frequently.

Add potato pieces. Stir potatoes gently until they are fully coated with oil and spices and soft to the fork.

TIDBITS

1) Ginger has been in the kitchen for 5,000 years.

2) Ginger, the spice, not anyone named Ginger. Goodness.

3) Ginger has been and still is used for curing upset stomaches and motion sickness.

4) Ginger reduces headaches by blocking prostoglandis, whatever that is, responsible for inflaming blood vessels in the brain.

5) Ginger brings other health benefits. It’s a truly amazing spice.

6) Ginger Rogers brought amazing grace and style to the movies. She really could act and dance.

7) Roy Rogers was a famous cowboy actor. He also owned a chain of restaurants called Roy Rogers.

8) They served hamburgers. You could put your fixin’s on them. I don’t think any of them were ginger.

– 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

Cajun Chicken Breasts

Posted on December 16, 2012 by pauldelancey

Cajun Entree

CAJUN CHICKEN BREASTS

INGREDIENTSCajunCh-


4 chicken breasts

1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon Poultry MagicTM spice
1/2 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon coriander

PREPARATION

Preheat skillet to 350 degrees. Completely defrost chicken breasts. Mix paprika, salt, cayenne, poultry spice, cumin, thyme, and coriander on large plate. Coat the chicken breasts with no-stick spray.

Place the chicken breasts on plate and roll them until they are coated with spices. Place chicken in skillet and cook for about 12 minutes, gently turning them over every 3 minutes, or until spices are blackened. Keep skillet’s lid on while cooking.

You should really try this dish. It’s so quick and easy to make, it looks impressive, and it tastes great.
TIDBITS

1) I first bit into Cajun food when I was in New Orleans for an economics conference.

2) In Louisiana, biting someone with false teeth is considered aggravated assault. Best have someone with regular teeth do the biting for you.

3) Chicken Legs Dominoes is a fun game.

4) Emperor Napoleon sold us New Orleans and the rest of the Louisiana Territory in 1803. He did so because his plans for a Caribbean empire faltered in Haiti. The foiler of his plans? The tiny mosquito.

5) The largest bridge over water in the world starts near New Orleans. It’s twenty-four miles long. I once had a tire-pressure indicator turn on just after I got on the bridge. No place to turn around. Boy, I was happy to get to a gas station on the other side.

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

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