Posts Tagged With: Dutch

Orange Fool Dessert

Posted on September 27, 2013 by pauldelancey

Fijian Dessert

ORANGE FOOL

INGREDIENTSOranFoo-

1 cup pulp-free orange juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup sugar
2 cups milk
1/2 cup cream
3 eggs
whipped cream

PREPARATION

Put orange juice, nutmeg, cinnamon, sugar, milk, cream, and eggs in 2-quart saucepan. Cook on medium heat for about 15 minutes and stir constantly. Do not let it boil or burn. It is done when the mixture is as thick as cream, all the egg bits are cooked, and when you do not see smooth yellow liquid when you stir. Clearly, this dish, while easy, requires a lot of attention near the end.

Be sure to taste mixture at this point to see if you want to add more sugar. People’s opinions about the correct sweetness of this dish vary considerably.

Pour into glass cake dish and chill in refrigerator. Put chilled mixture in blender and blend the heck out of it. Pour into short glasses or mugs. Squirt whipped cream on top until you are happy with the universe.
TIDBITS

1) A fool is a kind of custard or clotted cream.

2) Orange in Dutch is sinasapple which means “Chinese apple.”

3) Orange sodas in The Netherlands are not orange in color but clear.

4) Fiji has won the world championship in rugby.

5) When I was nine, my family moved from California to Australia. Our plane stopped briefly in Fiji. One of my parents got off the plane and brought me back a Fijian coin. I did not get to disembark. Thirty-one years later, I returned to Fiji to honeymoon and stayed ten days.

6) Nothing in the English language rhymes with “orange.” I’ve always thought “Stonehenge” came quite close, but it doesn’t have the official approval of the rhyme keepers.

7) I lived in the Netherlands from 1969 to 1972. If you wish to order french fries with spicy mayonnaise, ask for, “Frites met.” “Frites” is pronounced, “freets.”

– 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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Chicken Pulique

Posted on August 2, 2013 by pauldelancey

Guatemalan Entree

CHICKEN PULIQUE

INGREDIENTSChickenPuli-

3 chicken breasts
1/4 cup olive oil
2 cloves garlic
2 brown potatoes
4 fresh tomatillos
2 dried guajillo peppers
1 medium onion
4 Roma tomatoes
2 cups chicken broth

2 cloves
3 peppercorns
2 teaspoons annatto seed
1/2 teaspoon cinnamon
1 teaspoon cumin
3 tablespoons epazote

SPECIAL UTENSIL

spice grinder
Dutch oven

PREPARATION

Cut chicken into 1/2″ cubes. Coat chicken with olive oil. Add to Dutch oven and sauté on medium-high heat for 10 minutes or until chicken is no longer pink inside. Stir. occasionally.

While chicken sautés, cut potatoes into 1/2″ cubes. Add chicken stock and potato to soup pot. Cook on medium heat for 20 minutes or until potato is tender.

While chicken bakes and potato cooks, remove husks from tomatillos, and seed guajillo peppers. Mince tomatillo, garlic, guajillo peppers, onion, and tomatoes. Grind cloves and peppercorns. (Whew, work fast! Have a Roy Rogers drink to give you the necessary caffeine. ☺)

Pour potato/chicken broth over chicken cubes in Dutch oven. Add tomatillo, garlic, guajillo peppers, onion, tomatoes, cloves, peppercorn, annatto, cinnamon, cumin, and epazote to Dutch oven. Cook at medium-low heat for about 10 minutes. Stir occasionally.

TIDBITS

1) Oh crudness, my internet connection is out. I can’t look up fun facts about pulique. I’m jump starting my brain. Okay, here goes.

2) Pulique is quite popular in Guatemala.

3) It is not as popular where there is zero gravity such as the International Space Station.

4) Cooking involves much mincing of garlic. On Earth, garlic mincing means little garlic bits scatter millimeters into the air and fall all over the cutting board.

5) Only in zero gravity, those garlic bits keep rising in the air and fly all over the place until they hit the ceiling and the walls where they bounce and bounce up and down the corridors.

6) If the chef on the Space Station is mincing up a heap of garlic, pretty soon a cloud of garlic bits fills every corridor, floating and bouncing away for a long time.

7) Everything on the station soon reeks of garlic, even the billion-dollar experiments.

8) On the other hand, vampires hate garlic. The Space Station would be guaranteed to be vampire free.

9) Even if the vampires somehow built a rocket to propel them into outer space..

10) And as of going to press, vampires have shown no such technological skill.

11) Nor do they enough money to pursue such a monumental undertaking.

12) Nor do vampires have any real access to the global capital market.

13) Bankers everywhere no longer loan to vampires. Not for any project.

14) These financiers once lent to vampires, but the loans came back to bite them in the ass.

– 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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Coq au Vin

Posted on June 28, 2013 by pauldelancey

French Entree

COQ AU VIN

INGREDIENTSCoqAuVin-

4 chicken breasts
1/2 pound sliced bacon
18 pearl onions
4 garlic cloves
2 carrots
1/2 teaspoon mignonette pepper (or black pepper)
2 cups chicken broth
1 1/2 cups red wine
2 bay leaves
1/2 teaspoon marjoram
1 teaspoon parsley flakes
1/2 teaspoon thyme
2 tablespoons butter
2 tablespoons flour
1/2 cup fresh parsley leaves

egg noodles (optional)

SPECIAL UTENSIL

Dutch oven

PREPARATION

Cut bacon widthwise into 1″ slices. Put bacon in pot. Add enough water to cover bacon with 2 extra inches of water. Bring water to boil. Simmer on low heat for 5 minutes. Drain. Rinse in cold water. Pat dry with paper towels.

While bacon is simmering, peel pearl onions. Dice garlic cloves and carrots. Cut each chicken breast into two pieces. Put bacon in Dutch oven. Cook bacon using medium heat for 10 minutes or until bacon starts to brown. Set aside bacon but leave bacon grease in Dutch oven.

Add chicken, onions, and mignonette pepper to Dutch oven. Cook on medium heat for 10 minutes until chicken pieces are browned on all sides. Turn chicken pieces and stir occasionally.

This dish goes well with noodles. If noodles are desired, cook them as instructed on package.

Add bacon, chicken broth, wine, carrot, bay leaves, marjoram, parsley flakes, and thyme. Simmer on low heat for 20 minutes or until chicken is cooked through. Stir occasionally. Remove chicken and onions. Remove and discard bay leaves. (Goodness, if this isn’t one of the removingest recipes around.)

Add butter and flour to Dutch oven. Turn heat to high and bring to boil. Cook for 10 minutes or until about 3/4 of the liquid boils off and sauce thickens. Stir frequently. Reduce heat to low. Put bacon and onions back in Dutch oven. Stir until chicken is thoroughly coated with sauce. Garnish with fresh parsley leaves and serve on top of noodles if desired.

TIDBITS

1) Not only does this taste great but you can impress guests with its fancy French name.

2) The American Constitution is an impressive, living document. The Constitution’s 55 framers were impressive drinkers. For their good deed they threw a party where they drank 54 bottles of Madeira, 60 bottles of claret, 8 bottles of whiskey, 22 bottles of port, 8 bottles of hard cider, 12 beers and seven bowls of alcohol punch large enough that “ducks could swim in them.”

3) In the 17th century people filled their thermometers with brandy instead of mercury. Honestly dear, this glass is only the leftover from filling the thermometer. “You did want the thermometer filled, didn’t you?”

3)The highest recorded champagne cork flight was 177 feet and 9 inches, while soaring four feet off the ground. I wonder if this inspired NASA.

4) Before even brandy thermometers were used, brewers would dip their thumbs into their liquid to see if temperature was right for adding yeast. Hence the phrase “rule of thumb.”

5) Dowries in ancient Babylon included a month of fermented honey beverage. “Honey month” transformed over the years to “honeymoon.”

6) Well, that’s what I’ve read. I don’t think Babylonians used English words such as “honey month.” They probably used something, well, Babylonian. Perhaps they called it, “Mashka tohw” which through the centuries became “mosquito.”

7) Tidbit 6) could be true. I know people whose blood is like honey to mosquitoes.

– 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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Guyanese Garlic Pork Recipe

Posted on May 4, 2013 by pauldelancey

Guyanese Entree

GARLIC PORK

INGREDIENTSGarlicP-

2 pounds pork loin
2 garlic bulbs
1/2 onion
5 cloves
1/2 teaspoon salt
1 teaspoon thyme
1 teaspoon Scotch bonnet sauce
1/2 tablespoon lime juice
2 1/2 cups white vinegar
2 cups water

1 tablespoon vegetable oil
1 1/2 cups rice

SPECIALTY ITEM

large jar with lid

PREPARATION

Cut pork into 1/2″ cubes. Mince garlic and onion. Put pork cubes, garlic, onion, cloves, salt, thyme, Scotch bonnet sauce, lime juice, vinegar, and water into large jar. Put lid on jar and marinate for 2-to-7 DAYS. This is no spur-of-the-moment recipe you can whip up to impress a future fiancee.

2-to-4 days later, add oil everything in jar to large skillet, pan, or Dutch oven and sauté on medium-high heat for about 7 minutes or until pork begins to brown. While pork mixture simmers, cook rice according to instructions on package.

TIDBITS

1) Garlic is a major ingredient in this recipe.

2) In 1986, French and Soviet spacemen quarreled over garlic. The French would not go into space without garlic. The Soviets complained about garlic’s bad smell and refused to allow it onto the space station. Did the world come close to war? I don’t know.

3) Garlic has been thought by many over the centuries to ward off vampires.

4) Perhaps the French though the Soviets were sending their vampires into space.

5) For decades, the Soviets sent their political undesirables into the gulags of Siberia.

6) Vampires are about as undesirable as people get and since space stations are farther from Moscow than Siberia, I understand the Soviets wanting to send their vampires into outer space.

7) And I totally understand the French government not wanting its astronauts to come back as vampires to infect the entire country because they were bitten by cosmonaut vampires.

8) I always have garlic in my home to ward off Russian vampire spacemen. Better safe than sorry, I always say.

– 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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Shorba Baida – Algerian Chicken Soup Recipe

Posted on March 19, 2013 by pauldelancey

Algerian Soup

SHORBA BAIDA
(Chicken Soup)

INGREDIENTSShorbaS-

2 chicken breasts
1 medium onion
2 inch cinnamon stick
2 large tomatoes
10 ounce can chick peas
2 teaspoons olive oil
4 cups chicken broth
1 tablespoon lemon juice
1/2 tablespoon basmati rice
1 tablespoon barley
2 large tomatoes
1/2 teaspoon chili powder
1 teaspoon coriander
1/2 tablespoon parsley flakes
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1/2 teaspoon turmeric
SPECIAL UTENSIL

spice grinder
Dutch oven

PREPARATION

Cut chicken breasts into 1/2″ cubes. Mince the onion. Grind the cinnamon stick until you get powder. Dice the tomatoes. Drain the chick peas.

Use medium-high heat to sauté the chicken, onion, and cinnamon with olive oil in Dutch oven. Cook for 5-to-10 minutes or until onion softens. Stir frequently.

Add chick peas, chicken broth, lemon juice, rice, barley, tomatoes, chili powder, parsley, pepper, sat, and tumeric. Cover the Dutch oven and simmer on warm heat for about 1 hour or until rice and barley are soft.

This is great. People love it. Eat your share while you can.

TIDBITS

1) This heavenly soup is the reason the French conquered Algeria in 1830.

2) This heavenly soup is the reason Algeria threw out France in 1962. The Algerians didn’t want to share.

3) Did the Algerians get any culinary benefits from 132 years of Gallic occupation?

4) I hope so. A Vietnamese man once said the only benefit his countrymen derived from French colonial rule was the baguette.

5) Vietnamese culinary artists combined the baguettes with their way of preparing meat to produce the tasty and world-famous banh mi sandwiches.

6) America fought in Vietnam for the banh mi sandwiches. And so it goes.

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

Powegian Garlic Bread Soup Recipe

Posted on March 16, 2013 by pauldelancey

American Soup

POWEGIAN GARLIC BREAD SOUP

INGREDIENTSGarBrSo-

2 10″ garlic bread halves
3 garlic cloves
3 stalks green onion
1/4 cup olive oil
1 medium yellow onion
6 Roma tomatoes
1 green bell pepper
3 cups vegetable or chicken broth
1/2 cup sour cream
1 tablespoon Italian seasoning
1/2 teaspoon black pepper
3 eggs

SPECIALTY UTENSIL

Dutch oven

PREPARATION

Dice tomatoes and green bell pepper. Cut garlic bread into 1/2″ slices. Mince garlic, green onion, and yellow onion. Sauté bread, garlic, green onion, and yellow onion with olive oil in Dutch oven on medium-high heat for about 5 minutes or until onions begin to soften. Stir frequently.

Add broth, tomato, green, bell pepper, sour cream, Italian seasoning, and pepper. Cook on high heat until soup begins to boil. Stir frequently. Add eggs. Stir frequently until eggs are cooked to your desired level of doneness. Not a good time to contemplate the infinite.

Serve to happy hungry hordes.

TIDBITS

1) This recipe uses three eggs. In the stateroom scene from the movie Monkey Business the zany Harpo Marx constantly asks for two eggs.

2) Harpo Marx is not related to Karl Marx.

3) Karl Marx was not at all zany, preaching constantly for a worker-run state via violent revolution.

4) The comedic career of Karl Marx never got anywhere. Indeed, it is doubtful he even tried.

– 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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Hungarian Goulash Recipe

Posted on March 12, 2013 by pauldelancey

Hungarian Entree

GOULASH

INGREDIENTSgoulash-

1 1/2 pounds pork tenderloin
3 red potatoes
1 1/2 medium onions
1 garlic clove
2 medium carrots
1 1/2 tablespoons vegetable oil
3 cups pork or beef broth
1/2 tablespoon paprika
1 teaspoon parsley
1/4 teaspoon pepper
1/4 teaspoon sea salt
1/4 teaspoon thyme
1 teaspoon flour
1/3 cup sour cream

SPECIALTY UTENSIL

Dutch oven

PREPARATION

Cut pork into 1″ cubes. Dice potatoes. Mince onion and garlic. Dice carrots. Put vegetable oil in Dutch oven. Add onion and garlic. Sauté onions and garlic at medium-high heat for about5 minutes or until onions are soft. Stir frequently. Add pork cubes. Sauté for about 20 minutes on medium heat or until pork cubes start to brown. Stir frequently.

Add potato, carrot, broth, paprika, parsley, pepper, salt, and thyme. Cook on low heat with lid on for about 2 1/2 hours or until pork and potato are tender.

Remove from heat. Add flour and sour cream. Stir and serve to lucky guests or family.

TIDBITS

1) I went to Hungary in 1972 with my parents and brother.

2) As was expected, Hungarian goulash was everywhere. I was in heaven.

3) The Soviet Army was there as well. That was not so heavenly. Indeed, there were signs on roads telling us not to take photos of there army bases.

4) Foreigners were not allowed to take Hungarian money, the forint, out of the country. So my family like many others bought a lot of Hungarian chocolate before we left.

5) The Soviet Army left a few decades later. Because of my visit? Who can say.

6) But the Hungarian love for goulash remains strong as ever. Life goes on. Rainbows continue to dot the Hungarian landscape.

– 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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St. Martin Hamburger Recipe

Posted on February 24, 2013 by pauldelancey

St. Martin Entree

ST. MARTIN HAMBURGER

INGREDIENTSStMarHB-

1 medium yellow onion
1/2 teaspoon bird pepper (St. Martin spice)
1 teaspoon nigelle (St. Martin spice)
1 1/2 pounds ground beef
6 hamburger buns

SPECIAL APPLIANCES

spice grinder
time machine

PREPARATION

Mince yellow onion. Use spice grinder to grind bird pepper. Use hands to combine onion, bird pepper, nigelle, and ground beef in large mixing bowl. Make 6 patties.

Your hands will be messy. Use time machine to go back to a moment when your hands were clean. Be sure to come back to the present moment. Those patties need to be fried and you don’t want to cause a time paradox, do you?

Cook patties in frying pan until meat browns. Flip patties over at least once to keep moisture from exiting the top. Toast hamburger buns. Put patties in buns. Enjoy.

TIDBITS

1) St. Martin is the French side of an island in the Caribbeain. St. Maarten is the Dutch side. Both countries valued the island for its vast salt deposits.

2) Packing meat and fish in salt was one of the few ways to preserve meat and fish way back when. Nations in those days often waged war over lands rich in salt.

3) Indeed, global wars raged constantly in the seventeenth, eighteenth, and nineteenth centuries. The number of such bloody conflicts plummeted in the twentieth century and in our very own, the twenty-first.

4) Why? The development of the refrigerator made it unnecessary for chefs worldwide to use salt to preserve their perishable beef and fish.

5) Well preserved food results in happy contented chefs. Happy chefs cook for happy eaters. Happy eaters comprise happy nations. Happy nations are agreeable nations. Agreeable nations don’t fight each other. No wars, no nuclear Armageddon.

6) So think about that when considering to send back that overcooked steak to the chef.

– 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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Jamaican Pepper Pot

Posted on November 6, 2012 by pauldelancey

Jamaican Entree

PEPPER POT

INGREDIENTS

1 chicken breast
2 garlic cloves
1 medium yellow onion
1 tablespoon olive oil (1/2 tablespoon more later)

1/2 tablespoon olive oil
1 large fresh red tomato
1 small sweet potato
2 ounces kale (about 2/3 of a bunch at my supermarket)

2 cups chicken broth
1 teaspoon scotch bonnet sauce
1/4 cup unsweetened coconut milk
1/2 teaspoon allspice
1 bay leave
1/8 teaspoon black pepper
1/2 tablespoon brown sugar
1/2 teaspoon celery seed
1/2 teaspoon chili powder
1/2 teaspoon cilantro
1/2 teaspoon coriander
1/4 teaspoon ginger
1/2 tablespoon sea salt
1/4 teaspoon thyme
1 8 ounce can kidney beans, drained

UTENSIL

Dutch oven

PREPARATION

Chop chicken into 1/2-inch cubes. Mince garlic cloves and onions. Dice tomatoes. Peel and dice sweet potato. Remove leaves from kale’s stem and cut them into small pieces. (Sorry, your food processor does a poor job on kale leaves.)

Put 1 tablespoon olive oil in Dutch oven. Cook chicken cubes, garlic, and onion at medium-high heat for about 5 minutes or until chicken begins to brown and has changed color on the inside. Remove chicken/garlic/onion and set aside.

Put 1/2 tablespoon olive oil in Dutch oven. Add tomatoes, potato, and kale. Cook on medium-high for about 5 minutes. Add chicken broth, scotch bonnet sauce, coconut milk, allspice, bay leaves, black pepper, brown sugar, celery seed, chili powder, cilantro, coriander, ginger, sea salt, thyme, and kidney beans.

Add chicken/garlic/onion to Dutch oven. Bring to boil at high heat, stirring frequently. Lower temperature to low-warm and simmer for 30 minutes. Cover and stir occasionally. (You will need to, of course, remove the lid to stir the contents of the Dutch oven. If you don’t need to take off the lid to stir, please let me know. A Nobel Prize in Physics would look very nice on my mantlepiece.)

TIDBITS

1) Scotch bonnet peppers are about 40 times hotter than the esteemed jalapeño pepper.

2) That’s important information to know if you’ve been dared to eat the scotch bonnet pepper at a party. You’ve got to ask your taste buds, “Do you feel lucky today?”

3) And if you eat the fiery pepper without the aid of milk to coat the pain receptors in your mouth, the knowledge that these peppers possess a deeply inverted rounded apex won’t help you at all.

4) However, as you stagger around the party, sweat streaming down your burning face, other parts of your body are benefitting from the helpful fruit. You see, the mighty scotch bonnet pumps goodly amounts of vitamins B and C, iron, niacin, thiamine, magnesium, and riboflavin.

5) These vitamins help bobsledding athletes excel.

6) Jamaican athletes eat scotch bonnet peppers while British athletes never eat them. Jamaica has a better bobsledding team.

7) So eat your scotch bonnets if you wish to enter the Winter Olympics.

8) You might want to eat the fiery peppers as part of a meal such as this one.

9) If you do enter the Winter Olympics because you ate this recipe, please let me know. I’ll be sure to watch and cheer for you.

10) My wife recently won the challenge at Orochon Ramen Restaurant in Los Angeles by eating a huge bowl of their spiciest ramen in 30 minutes; a feat accomplished by only fifty-four others. I am proud to say her picture now hangs on the restaurant’s Wall of Bravery. You can find out more about this dish by watching an episode from the show, Man v. Food.

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

Mothers’ Day Meal – Doro Wat, Ethiopian Chicken Stew

Posted on May 13, 2012 by pauldelancey

Ethiopian Entree

DORO WAT
(Chicken stew)

INGREDIENTSdorowat-

2 pounds chicken breast
1/4 cup lemon juice
1 teaspoon salt
4 garlic cloves
1 1/2 medium yellow onions
1 cup water
3 tablespoons butter
1/2 teaspoon allspice
3 tablespoons Berbere spice mix (See recipe for BERBERE SPICE MIX INGREDIENTS, if you can’t find the mix)
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon fenugreek
1 teaspoon ginger
1 tablespoon paprika
1 teaspoon salt
2 teaspoons turmeric
1/4 cup red wine
6 eggs
2 Roma tomatoes
2 cups lettuce
6 pita breads

Goes well with injera, Ethiopian flat bread.

UTENSIL

Dutch oven

PREPARATION

Cut chicken into 1-inch cubes and put into mixing bowl. Add lemon juice and salt. Mix with hands until all chicken cubes are coated with juice and salt. Set aside for at least 10 minutes.
Dice onions and cloves.

Heat butter in Dutch oven on medium heat until melted for about a minute or until melted. Add garlic, onions, water, allspice, Berbere spice mix, cayenne pepper, coriander, fenugreek, ginger, paprika, salt, and turmeric. Cook on medium-high heat for about 5 minutes or until onions and garlic are tender. Add red wine and chicken. Mix with spoon.

Random happy face : )

Cover. Cook stew on low heat for about 60 minutes, or until chicken is tender, changed color inside, and you are so powerful hungry you find yourself drooling over the prospect of a lutefisk meal.

Meanwhile back at the range, boil 6 eggs. Remove eggs and let them cool. Peel eggs and cut each one into 4 slices. Cut 2 Roma tomatoes into about 8 slices each. (Cut 2 more tomatoes into slices if your significant other ate the first slices while you were preparing the rest of the meal.)

Shred enough lettuce to make 2 cups. (This is aerobic exercise. Take advantage of it. The Olympics will soon be reaching out to you.)

Put stew in pita pocket or fold pita bread. Add lettuce and tomato and egg slices. Pat yourself on the back. (Put down that hot spoon first.) Serve.

TIDBITS

1) Ethiopia is the birthplace of coffee.

2) Millions and millions of people in America drink coffee.

3) Many of them do so for coffee’s taste.

4) Pause and reflect.

5) Our entire economy would tank if we didn’t have coffee keeping our workers awake.

6) There would be a world-wide depression.

7) Thank goodness for Ethiopia.

8) Could we send them a nice beverage in return, like root beer?

9) Many Ethiopian women feed their menfolk with their fingers as a sign of love and devotion.

10) Presumably Ethiopian women could also serve their men beverages with their fingers as sign of “Hit the road, Jack.”

– 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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