Posts Tagged With: entree

Easy Poutine

Posted on June 3, 2023 by pauldelancey

Canadian Entree

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EASY POUTINE

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INGREDIENTS
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1½ pounds French fries
¾ pound cheese curds
1½ cups beef gravy
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Makes 4 bowls. Takes 35 minutes.
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PREPARATION
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Cook French fries according to instructions on package. While French fries cook, warm gravy in small pot. Put fries on large plate. Place cheese curds on top of fries and ladle gravy over everything.
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TIDBITS
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1) We call this entree “Easy Poutine” because it has only three ingredients and is easy to make.
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2) Or maybe, it got its name from “Easy” Poutine of hockey fame. Easy Poutine’s real name was Farine Poutine. It still is.
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3) “Easy” didn’t mean she was an “easy” date. Oh no, Easy was an enforcer for the Sudbury Sirens All Canadian Ladies’ Hockey League, (ACLHL.)
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4) Indeed, Miss Poutine sent many an opponent player to the hospital. She also caused many dates who attempted non-consensual liberties to intensive wards. Not easy with her heart, you bet.
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5) In fact, sportswriters bestowed her nickname on her for the easy way she racked up uncontested goals, hat tricks even, game after game.
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6) Then, in 1945, World War II ceased. Most culinary historians agree that ending the massive bloodshed was on the whole, a good thing.
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7) Not so for Easy. The need for her vaunted strong-arm tactics evaporated with the onset of peace. She failed completely when she searched for a position in traditional female jobs; her violent reputation prevented her hire. She became an enforcer for the Canadian mob. She didn’t last. The underworld patriarchy made sure of that.
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8) The world soon lost track of Farine Poutine. Although, the Canada’s intelligence services would suspect her involvement whenever a small country’s government toppled from a violent coup.
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9) So be kind and give Easy Poutine a caring thought before digging into this delicious 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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Slow Cooker Kalua Pork With Cabbage

Posted on May 31, 2023 by pauldelancey

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

Posted on May 22, 2023 by pauldelancey

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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Tofu Rice

Posted on May 19, 2023 by pauldelancey

Chinese Entree

TOFU RICE

INGREDIENTS

1 cup rice
6 hard-boiled eggs
3 garlic cloves
3 stalks green onion
1½ pound package extra-firm tofu
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
⅓ cup soy sauce
1 teaspoon sugar
3 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper

SPECIALTY UTENSIL

Wok (If you have one.)

Serves 4. Takes 35 minutes.

PREPARATION

Cook rice according to instructions on package. Boil 6 eggs. Mince the garlic cloves. Mince green onion. Cut tofu into strips ½ inch wide. Cut these strips into ½-inch squares. Mix in bowl, rice wine vinegar, sesame oil, soy sauce, and sugar with whisk.

While rice and eggs cook, heat olive oil in wok or saucepan, preferably non-stick, medium-high heat. Sauté garlic and green onion. Add tofu, salt, and pepper. Cook until tofu is golden brown on both sides. (Pay attention or your tofu can dry out faster than your printer jams paper.)

Add sauce from bowl. Cook for a few minutes or until tofu absorbs the sauce. Serve with rice. Peel eggs and crumble. Cover plate with rice. Top rice with egg. Add tofu squares.

TIDBITS

1) I don’t how many times I accidentally typed “bowel” instead of “bowl.” Don’t worry; I corrected the two or three mistakes. Yes, those typos would change the recipes considerably.

2) China has over a billion people and is growing by millions each year despite having an official policy of one child per family. It sounds as if some couples are cheating. In feudal Japan, tax collectors took rice as payment. All sorts of meat substitutes are made with tofu. One of the best known is TofurkeyTM. This springs up in health-food stores around Thanksgiving and is surprisingly tasty and expensive.

3) Would there have ever been the first Thanksgiving if the Pilgrims and the Native Americans had to eat TofurkeyTM?

 

– 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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Pan Fried Chicken Breast

Posted on May 16, 2023 by pauldelancey

American Entree

PAN FRIED CHICKEN BREAST

INGREDIENTS

4 chicken breasts, boneless & skinless, 5-to-6 ounces each
½ teaspoon pepper
¾ teaspoon salt
½ cup flour
1 teaspoon garlic powder
¾ teaspoon onion powder
1¼ teaspoon paprika
1 teaspoon parsley (1 teaspoon more later)
3 tablespoons vegetable oil (ip to 3 tablespoons more, if necessary)
up to 3 tablespoons more, if necessary
1 lemon
1 teaspoon parsley

SPECIAL UTENSILS

plastic wrap
kitchen mallet

Serves 4. Takes 45 minutes.

PREPARATION

Remove chicken breasts from refrigerator and pat dry with paper towels. Cover with plastic wrap. Pound chicken breasts lightly with kitchen mallet until they are ½” thick or thinner. Rub chicken with pepper and salt.

Add flour, garlic powder, onion powder, paprika, and parsley to small mixing bowl. Mix with fork until well blended. Dredge chicken breast through mixture in bowl. Shake off any excess. (Excess flour falls off in the oil, adding a burnt taste and look..) Repeat for remaining breasts.

Add 3 tablespoons vegetable oil to large pan. Heat oil using medium-high heat until a little bit of flour in the oil starts to dance. Add 2 chicken breasts to pan. Cover and fry chicken breasts for 2½ minutes or until bottom of chicken breasts turn golden brown. DO NOT move them. (Only lift a corner of a chicken breast to see if the bottom is golden brown. Use spatula to flip chicken breasts. Cover and fry for another 2 minutes or when new bottom turns golden brown as well. Remove breasts to plate and cover to keep warm. Add up to 2 more tablespoons oil, if necessary. Repeat for 2nd batch of chicken breasts. (The 2nd batch might take less time to cook.)

Slice lemon into 4 pieces. Serve each chicken breasts with a lemon slice Garnish each chicken breast with ¼ teaspoon parsley..

 

TIDBITS

1) The title of this dish pretty much tells us that chicken breasts are fried in a pan.

2) Or can we be so sure of this?

3) Sure, the picture to the right is indeed a pan.

4) But maybe, just maybe, pan here means something else.

5) “Pan” is a term used by drama and movie critics to denote harsh criticism of the artistic endeavor.

6) Indeed, Cal Porter’s*, Broadway play, Fried Chicken Breast closed after only one performance.

7) The very next day, the headline on Variety(tm) read, “All Critics Pan Fried Chicken Breast.”

8) Noted acid-penned critic, Farine du Ble called the play, “Fried Chicken Beast” and advised Cal Porter to stick to one-word haikus.

9) To this day, actors morn the quick closing of a play by eating Pan Fried Chicken Breasts. And this is how this entree got this name.

10) But wait, there’s another subtle explanation.

11) In ancient Greek mythology, Pan was the god of the wild, shepherds, rustic music, and great chefs. He had the hindquarters, legs, and horns of a goat. Yep, he was the original Goat Man.

12) Goat Man loved chicken as what Greek god didn’t?

13) Pan originally ate fire-burned chicken. This recipe involved herding chickens into a brush fire. This frustrated the hooves off Pan. When the blaze finally died, chances were all the chickens had to turned to ash. He’d throw himself down and beat the ground with his fists. This is the origin of the line, “Ashes, ashes, we all fall down.”

14) Plus Goat Man had to wait for lightning to strike the fields near his chicken. And you can’t really count on a lightning strike when you’re hungry.

15) Then happy mythological day, the god Prometheus** gave fire to us mortals. Zeus’s monopoly on fire went up in smoke. Petulant Zeus tied Prometheus to a rock and had an eagle peck away every day at the fire-donor’s liver.

16) Sure, that was bad for Prometheus, but fire was a positive boon to Greek cuisine***. We could now fry things. Pan started Hellenic cuisine off right with his Fried Chicken breast. Grateful Greek chicken diners called it Pan Fried Chicken Breast. So maybe this dish got its name this way.

17) * Cal Porter was Cole Porter’s distant cousin. ** Prometheus twin brother was Antimetheus. *** Fire was also a boon for Greeks wishing to stay warm on cold, like during wintry nights.

 

– 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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Tzatziki Meatloaf

Posted on May 7, 2023 by pauldelancey

Greek Entree

TZATZIKI MEATLOAF

INGREDIENTS

⅔ cups plain yogurt (fat, not low-fat)
⅓ medium cucumber or ½ small or 1 tiny
¼ teaspoon black pepper
¼ teaspoon salt
¾ teaspoon sugar
4 teaspoons dill weed
1 garlic clove
2 teaspoon lemon juice
1½ pounds ground beef
3 large eggs
2 cups breadcrumbs
no-stick spray.

PREPARATION

Preheat oven to 350 degrees.

Peel the skin off the cucumber. It is optional to remove the seeds from the cucumber. This step, however, will make the sauce sweeter.

Peel the skin off the garlic clove. Cut up the cucumber into about eight pieces. Put the cucumber and garlic into a food chopper or food processor. Blend, chop, and process away until mixture is almost liquid.

Put the yogurt and cucumber-garlic mix into bowl. Add the salt, sugar, dill weed, lemon juice, ground beef, eggs, and breadcrumbs. Get a nine-year old to thoroughly mix this with his hands. (If you don’t have such a child in your house, knock on neighbors’ doors until you find such a kid.)

Spray baking pan with no-stick spray. Pour delightful meat mixture into baking pan. Put baking pan in oven. Bake at 350 degrees for 40 minutes or until meat is no longer pink.

Place slice of meatloaf on plate. Take a ladle and pour liquid from the baking pan on top of the meatloaf.

TIDBITS

1) My nine-year old son is listening to a Pokemon(tm) episode on the laptop while I’m trying to think up tidbits.

2) I’m not thinking well with this distraction.

3) There’s no Pokemon on the moon, is there?

4) Is that why astronaut Neil Armstrong landed there on July 20, 1969? Did American rocket scientists have a vision of America’s Pokemon future?

 

– 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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Turkey Salisbury Steak With Pasta

Posted on May 1, 2023 by pauldelancey

American Entree

TURKEY SALISBURY STEAK WITH PASTA

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INGREDIENTS

2 garlic cloves
2 eggs
1 cup bread crumbs
½ teaspoon rosemary
½ teaspoon marjoram
½ teaspoon thyme
1½ pounds ground turkey
1½ tablespoons olive oil

4 tablespoons flour
2 cups chicken broth
3 teaspoons tomato sauce
3 teaspoons Worcestershire sauce

½ pound little-shell pasta (or another variety, if you prefer.)
brick for keeping this cook book open to this page

Makes 6 to 8 Salisbury steaks.

PREPARATION

Mince garlic cloves. Use hands to mix minced garlic, eggs, bread crumbs, marjoram, rosemary, thyme, and turkey in large mixing bowl. Form 6 to 8 patties.

Cook pasta according to instructions on package, or boil it for 5-to-7 minutes.

Meanwhile back at the range, pour oil into first of two frying pans. Add patties. Fry on medium-high heat for about 3 minutes on each side or until meat is no longer pink. Cover and keep warm.

While pasta and patties are cooking, add flour, chicken broth, tomato sauce, and Worcestershire sauce to another frying pan. Fry for about 5 minutes at medium-high heat, or until the sauce starts to boil. Stir frequently. Add cooked patties to this frying pan. Cook patties and sauce at low-medium heat for about 3 minutes.

Serve patties and sauce on top of cooked pasta. Yum.

TIDBITS

1) Salisbury steak was one of my favorites at the university cafeteria.

2) Liver and onions was my least favorite. They weren’t prepared well, so no one ever ate them. Well, maybe a few desperate vampires, but they usually dropped out of the university in their freshmen year due to most classes taking place in the daytime.

3) I rapidly learned never, NEVER, to eat the “Chef’s Surprise.” The only surprise about this dish is why people ever ate it. It was usually some gross dish that the chef had left over from the previous dinner. I owe my hold on sanity to forgetting the specifics of these meat masses.

4) On “Chef Surprise” nights, we usually ate at the University’s burger and hot-dog joint.

5) Pancakes at the university tasted well enough, but they were powerful hard to digest. I think some of them could have doubled as cannon balls.

 

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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Thai Burger Wrap

Posted on April 28, 2023 by pauldelancey

Thai Entree

THAI BURGER WRAP

INGREDIENTS

1½ pounds turkey meat
1 medium carrot, about ¼ cup
3 stalks green onion
¼ teaspoon sesame oil
½ teaspoon chili powder
2 garlic cloves
½ teaspoon ground ginger
2 tablespoons smooth peanut butter
¼ teaspoon salt
¼ teaspoon pepper
½ tablespoon peanut oil
¼ cup fresh cilantro
2 teaspoons mayonnaise

romaine or iceberg lettuce

PREPARATION

Mince garlic cloves. Mix all top ingredients thoroughly by hand. Make about 4 patties. Fry patties on medium-high heat for about 5 minutes, flipping them once. Wrap patty with a leaf of romaine lettuce. Wash hands before greeting dinner guests, likable or not.

TIDBITS

1) Steve Martin was a romaine-lettuce salesman appearing on a Saturday Night Live takeoff of Family Feud.

2) Thailand used to be called Siam. The musical, The King and I, was set in Thailand. The non-fiction book, on which it was based, is much more serious in tone.

3) Thailand was never conquered by the Europeans.

4) At one time, Thailand’s new army officers were required to master golf.

5) Golf is a good way to learn cussing.

6) There is no 6).

 

– 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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One Word Haikus

Posted on April 23, 2023 by pauldelancey

Haikus are little three-line poems. The first lines has five syllables. The next line has seven, while the last lines reverts back to five.

See the following traditional haiku. It evokes clumsiness, mess, iredeemable loss, and hunger.

LOSS

I dropped my soup bowl.
Soup went all over the floor.
I shall go hungry.

 

Sure, that’s brilliant but, in general, writing good poetry is hard. That’s why today’s aspiring poets are flocking to one-word haikus.

The following one-word haiku evokes tacos.

TACOS

Tacos.

 

See great one-word haikus are easy. Give it a whirl. Please send me what you come up with.

 

– 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.

 

 

Categories: haiku, poems | Tags: , , , , , , , , , , , , , , , , | 2 Comments

Toasted Rice-and-Bean Burrito

Posted on April 22, 2023 by pauldelancey

Mexican Entree

TOASTED RICE-AND-BEAN BURRITO

INGREDIENTS

¼ medium onion
½ red bell pepper
1 avocado
¾ cup rice
1½ cups water
1 15-ounce cans pinto beans with jalapeno peppers
1 7-ounce can diced tomatoes
2 ounces Cotija cheese
¼ cup sour cream
¼ teaspoon cumin
¼ teaspoon onion powder
½ cup grated Four Mexican Cheeses
8 medium flour tortillas
8 teaspoons Parmesan cheese
4 slices Swiss cheese

 

PREPARATION

Preheat oven to 425 degrees. Dice onion and bell pepper. Peel avocado, remove pit, and slice the good part into thin slices. Cut each Swiss cheese slice into 3 strips.

Cook the rice according to instructions shown on bag. (Unless, of course the instructions are in a foreign language. In this horrible case, take the appropriate intensive three-minute foreign language course.) If you are fortunate to own a rice maker, follow its instructions. (If you don’t own a rice maker, ask for one for Christmas. Make gentle hints as well for a gun to protect the first gift from increasingly desperate gangs of rice-maker thieves.)

While rice is cooking, drain water from pinto beans and diced tomatoes. Add onion, bell pepper, pinto beans, diced tomatoes, Mexican cheeses, Cotija cheese, sour cream, cumin, and onion powder to large frying pan. Cook on low-to-medium heat. Stir occasionally. (Unless, of course you are a hibernating polar bear, then just chill.)

When rice is ready, add it to frying pan. Stir. Put about 4 tablespoons of frying-pan mixture in lower-center part of tortilla. Fold edges in and roll up from the bottom. Spray cookie sheet with no-stick spray. Put burrito on cookie sheet with folded side down. Sprinkle Parmesan cheese on top of burrito.

Put cookie sheet with burritos on it in pre-heated oven. Bake for 10 minutes, or until tortilla or most of the Parmesan cheese is turning golden brown.

Remove cookie sheet from oven and cover the top of each burrito with thin avocado slices. Add a half slice of Swiss cheese on top of each burrito. Bake for 2 minutes or until the Swiss cheese turns brown or begins to melt.

TIDBITS

1) Avocado comes from a Native American word meaning “testicle.” Apparently, they thought avocados looked liked that. My Gosh, these early Americans must really have bulged in their loincloths.

2) Rocky Mountain Oysters are beef testicles. Yuck. Who would eat them? Deliberately?

3) Rocky Mountain Chocolate Company is, not surprisingly, famous for its chocolate.

4) Chocolate has been confirmed to have a slight–-slight means slight, guys-–effect on women. This is why, over the decades, men have given women chocolate when going on dates.

5) And if the woman refuses the chocolate, it wasn’t meant to be and the man has something to eat.

6) But, at least, the man has much higher chance of success with his date if he offers chocolate instead of Rocky Mountain Oysters.

 

– 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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