Posts Tagged With: entree

Shrimp With Bell Peppers (Crevettes Aux Poivrons)

Togolese Entree

SHRIMP WITH BELL PEPPERS
(Crevettes aux Poivrons)

INGREDIENTSshrimpwithbellpeppers

2 garlic cloves
1½” ginger root
1 medium onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1¼ pounds shrimp (26-to-30 count, peeled and deveined)
2 tablespoons olive oil

Serves 4. Takes 25 minutes.

SPECIAL UTENSIL

food processor

PREPARATION

Add garlic cloves, ginger root, and onion to food processor. Blend into paste. Seed green bell pepper, red bell pepper, and yellow bell pepper. Cut all three peppers into thin slices. Add olive oil and shrimp to pan. Sauté at medium-high heat for 1 minute. Flip shrimp over after 30 seconds. Stir frequently. Remove shrimp and place on plate. Keep oil in pan.

Add olive oil and garlic/ginger/onion paste to pan. Sauté at medium-high heat for 3 minutes. Stir frequently. Add bell-pepper slices. Sauté for at medium-high heat for 5 minutes or until pepper slices soften. Stir frequently. Return shrimp to pan and sauté for 3 minutes or until shrimp turns orange on both sides. Stir frequently.

TIDBITS

1) The word “Togolese” comes from the words “to go” and “legalese.”

2) The World Supreme To Go Court presides in Lome, Togo. Why there? Because Africa is the least litigious continent in the world when it litigators go to to-go. And Togo is the least sue-happy country over there. Plus, Togo has great to-go food. Why resolve international to-go lawsuits anywhere else?

3) You can get all sorts of Togolese to-go food from the land’s fine restaurants. However, if you do go to Togo, do go to their excellent shrimp-with-bell-peppers carts. Remember to say “please” and “thank you” or the vendors will biff your nose. But don’t sue them, they know their culinary law.

 

– 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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Texas Corny Dogs

American Entree

TEXAS CORNY DOGS

INGREDIENTStexascornydog

Enough vegetable oil to cover hot dogs in deep fryer, maybe 4 cups (¼ cup more later)
½ cup flour
2 cups yellow cornmeal
1 tablespoon baking powder
2½ tablespoons sugar
2 eggs
1⅓ cups milk
¼ cup vegetable oil
12 ice cream sticks
12 hot dogs

Makes 12 corny dogs. Takes 40 minutes.

SPECIAL UTENSIL
The squiggle says, “I’ll be at the music stage”
empty Mason jar (or any jar taller than a hot dog)
deep fryer
tongs

PREPARATION

Add enough vegetable oil to deep fryer to cover hot dogs. Set temperature to 350 degrees. Add flour, cornmeal, baking powder, and sugar to large mixing bowl. Blend with whisk or fork. Add eggs, milk, and ¼ cup vegetable oil. Whisk vigorously until well blended. Pour batter into Mason jar. (Refill as necessary.)

Put ice cream stick into hot dog. (Leave enough stick out to make a good handle.) Dip hot dog in batter. Put hot dog in deep fryer. Repeat for all hot dogs. Deep fry hot dogs at 350 degrees for 5 minutes or until golden brown. (You might need to do this in batches.) Remove with tongs.

TIDBITS

1) Mustard squiggles are an ancient form of communication dating back to the American Civil War. Union generals communicated with their vast armies via telegraph, a system subject to frequent breakdowns. So, Northern officers often sent instructions via mustard squiggles on strategically placed hot dogs and corn dogs. Unbeknownst to the North, General Lee’s cryptographers had cracked the mustard code. Union generals marveled how Lee always anticipated their moves. However, the Southern string of victories ended when Northern mathematicians came up with an early version of the Enigma machine. The South would never decipher another message. The Confederacy would lose the war. Mustard code only lives on at county fairs.

 

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

Shrimp in Garlic Butter

Mexican Entree

SHRIMP IN GARLIC BUTTER

INGREDIENTSshrimpingarlicbutter

4 garlic cloves
6 tablespoons butter
¼ cup lime juice
1½ pounds jumbo shrimp peeled, deveined
4 small flour tortillas
2 tablespoons fresh cilantro (optional)

Serves 4. Takes 20 minutes.

PREPARATION

Mince garlic. Add butter to pan. Melt using low heat. Add garlic. Sauté on medium heat for 5 minutes. Stir frequently. Stop if garlic starts to brown. Add lime juice and shrimp. Sauté at medium heat for 3 minutes on each side or until shrimp turns pinkish-orange. Stir frequently. Warm tortillas in microwave or in pan on stove. Put shrimp in a serving bowl and tortillas on a serving plate. Let guests add shrimp to tortillas and garnish with cilantro as they wish.

TIDBITS

1) The ascent of life One-billion years ago: Viruses appear.

2) 900 million years ago (MYA): Taco trucks arrive. They serve wonderful food.

3) 800 MYA: Taco trucks disappear. Viruses, while great fans of all Mexican food, simply cannot eat much. It takes trillions and trillions of viruses to eat one taco. And viruses simply cannot carry enough cash with them. And they’re sightless and cannot even find a taco truck even if one were to bite them on the nose. Which viruses don’t have. One wonders how taco truck owners managed to find the financial backing to last through 100 millions years of disappointing sales.

4) 63 MYA + 1: Taco trucks reappear. The food is, as always, fantastic. Carnivorous dinosaurs love them. Taco vendors work out a barter agreement with them.

5) 63 MYA: Taco trucks disappear along with the dinosaurs and most of life on Earth. Giant meteors slamming into Earth, always a bad thing.

6) 1788: Taco trucks reappear in Paris, France. King Louis XVI loves their food.

7) 1793: Louis XVI is beheaded. Taco trucks disappear. The French Revolution has many excesses.

8) 1880s: Taco trucks arrive in San Antonio, Texas. We are living in a golden age.

 

 

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

Qurotob (Bread salad from Tajikistan)

Tajik Entree

QUROTOB
(Bread Salad)

INGREDIENTS – SALADquorotub

2 pita loaves
1½ tablespoons olive oil (1½ more tablespoons later)
1 onion
2 green onions
1½ tablespoons olive oil
2 cups Greek yogurt
½ cup hot water
1 teaspoon lemon juice
½ teaspoon coriander
1 teaspoon dill
1 teaspoon salt
½ teaspoon sugar
½ cucumber
4 tomatoes
1 tablespoon fresh cilantro
1 tablespoon fresh parsley
8 non breads (See above recipe) or other flatbreads such as fatir or pita

SPECIAL UTENSILS

cookie sheet
large serving plate

Serves 8. Takes 40 minutes.

PREPARATION

Preheat oven to 350 degrees, Brush pita loaves with 1½ tablespoons olive oil. Break loaves into small bits. Place pita bits on cookie sheet. Bake at 350 degrees for 15-to-20 minutes or until pita bits turn golden brown. (The time varies with the thickness of the pita loaves.)

While pita bits bake, dice onion and green onions. Add 1½ tablespoons olive oil, onion, and green onion to pan. Sauté at medium high heat for 5 minutes or until onion and green onion soften. Add Greek yogurt, hot water, lemon juice, coriander, dill, salt, and sugar to large mixing bowl. Whisk until well blended. Seed cucumber. Dice cucumber, tomatoes, cilantro, and parsley.

Add toasted pita bits to large serving plate. Pour yogurt mixture over pita bits. Top with sautéd onion and green onion, cucumber, and tomato. Garnish with cilantro and parsley. Guests use their non bread to scoop up the yogurty, veggie, bread salad from the communal serving plate. Alternatively, spread all the fixing over a non bread and use a knife and fork.

TIDBITS

1) How did this wonderful entree come about? Here is the time line.

2) 4,500 million years ago (mya): First single-celled organisms come into existence. So does the first spam e-mail involving Nigerian dictators and their money.

3) 4,000 mya: A woman named Sally shows up at the DMV without an appointment.

4) 3,500 mya: Earliest oxygen molecule. It’s name was Bob. There were no last names that long ago.

5) 2,500 mya: Oxygen crisis. Oxygen has mid-life jitters.

6) 1,200 mya: Earliest sexual reproduction. Single-cell dating sites occur. First pickup lines invented.

7) 800 mya: Multi-cellular organisms hit the world scene. Sally’s still in line.

8) 440 mya: 86% of all species are exterminated. First known appearance of DaleksTM.

9) 350 mya: Sharks with rows of nasty, pointy teeth show up. Dun-dun, dun-dun.

10) 275 mya: Theraspid synaspids branch off from pelycosaur synapsids; no idea what this means.

11) 225 mya: The world’s first dinosaurs come from out of nowhere. They aren’t met with thunderous applause;. no life forms have hands.

12) 220 mya: Gymosperm forests dominate land life. This is not as dirty as it sounds.

13) 219 mya: It takes life 1 millions years to spot the first typo. The correct spelling is gymnosperm.

14) 160 mya: Mammals show up. Life is great until …

15) 155 mya: Mosquitoes do also.

16) 65 mya: Dinosaurs get wiped out by gigantic meteor. Mammals begin their ascent to global supremacy. Did mammals engineer this event? Who knows? They leave no written record.

17) 63 mya: Creodonts, not to be confused with orthodontists, spontaneously appear.

18) 52 mya: First bats show up.

19) 51 mya: First balls appear.

20) 50 mya: Baseball becomes popular when organisms finally agree on rules.

21) 250 thousand years ago: Humans pop up in Eastern Africa.

22) 300 years ago. Human chefs create qurotob, bread salad. Sally gets her license. Life is good.

– 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, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Jasha Maroo (Diced Chicken)

Bhutanese Entree

JASHA MAROO
(Diced Chicken)

INGREDIENTSjashamaroo

1 cup Bhutanese red rice or regular rice
½ pound chicken breasts
½ pound chicken thighs
3 garlic cloves
1 green chile
1 small onion
2 shallots
1 medium tomato
1″ ginger root or 1 tablespoon fresh ginger
2 tablespoons vegetable oil
½ teaspoon pink Himalayan salt or regular salt
1 cup chicken stock

Serves 4. Takes 45 minutes.

PREPARATION

Cook rice according to instructions on bag. While rice cooks, cut chicken breasts and chicken thighs into ½” cubes. Dice garlic, green chile, onion, shallots, and tomato. Grate or mince ginger root.

Add vegetable oil, green chile, ginger, onion, and shallots to pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add chicken cubes and tomato. Sauté at medium heat for 5 minutes or until chicken turns white on the outside. Stir frequently Add salt and chicken stock. Bring to boil using high heat. Stir occasionally. Boil for 10 minutes or until liquid is mostly gone. Stir occasionally. Serve hot alongside rice.

TIDBITS

1) “Jasha Maroo” is an anagram for “AJ has a room.”

2) Well, that’s one less worry for us all. Good for you, AJ.

3) Though why someone thought it necessary to put that in code is beyond me.

4) Perhaps AJ has been hired by some evil foreign power to foment revolution in Bhutan and “AJ has a room is secret message saying he is ready to incite violence against the country’s government.

5) Dang AJ, you seemed so nice and forlorn. So I found you a hotel in Bhutan. Geez, AJ, never again.

– 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, international | Tags: , , , , , , , , , , , | 2 Comments

Kulu’wa (Beef tomato stew)

Eritrean Entree

KULU’WA
(Beef tomato stew)

INGREDIENTSkuluwa

1 pound lamb or beef stew meat
2 garlic cloves
1 onion
3 tomatoes
2½ tablespoons unsalted butter
1 teaspoon berbere spice
¼ teaspoon pepper
¼ teaspoon salt

Serves 4. Takes 40 minutes.

PREPARATION

Cut meat into ½” cubes. Dice garlic, onion, and tomatoes. Add butter, garlic, and onion to pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add tomato, berbere spice, pepper, and salt. Stir until well blended. Add meat cubes. Sauté at medium-high for 15 minutes or until meat is tender. Goes well with injera, Eritrean or Ethiopian flatbread.

TIDBITS

1) When objects recede from you at a very fast rate, say 43.7 miles per second, they will look redder than they really are. Astronomers call this display a “red shift.”

2) The entire universe is expanding. This is why some marriages fail. The partners are literally getting farther apart from each other every second. And that brown freckle? The expanding universe makes it looks redder as well. The freckle now looks like a hickey to your already suspicious spouse. Harsh words get said, words that can’t be taken back and soon you’re on your way to divorce court when a cop pulls you over for going 43.7 miles per second, which is way more than you thought your Honda FitTM could do even with high-octane gas. You try to tell the lawman that your speed comes from the expanding universe. He shakes his head. “Like I haven’t heard that one before.”

3) This is also why many people haven’t eaten this recipe’s red entree. Kulu’wa. The redness means it is moving away from you at 43.7 miles per second. You really have to be a speedy eater to get even one delicious spoonful in your mouth. Why, in just one minute your kulu’wa has made across the country. Most of my red soups end up at my brother’s kitchen table. He says, “Thank you.”

4) One of my tomato soups ended up at Cape Canaveral. NASA quickly bolted it down and is currently investigating its possibilities in powering intergalactic space travel.

Chef Paul

 

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

Bajan Baked Chicken From Barbados

Barbadian Entree

BAJAN BAKED CHICKEN

INGREDIENTSbajanbakedchicken

½ teaspoon allspice
2 tablespoons softened butter
3 garlic cloves
½ teaspoon ground cloves
4 stalks green onions
¼ cup lime juice
½ teaspoon marjoram
1 large onion
½ teaspoon parsley
2 tablespoons peanut oil
¼ teaspoon pepper
1 red bell pepper
¼ teaspoon salt
1 Scotch bonnet or jalapeno pepper
1 teaspoon thyme
½ teaspoon Worcestershire sauce
2 pounds boneless chicken breasts or thighs

SPECIAL UTENSILS

9″ x 13″ casserole dish
blender or food processor

Serves 4. Takes 5 hours.

PREPARATION

Add all ingredients to blender except chicken and cilantro. Blend on medium speed or until ingredients form a paste. Place paste and chicken pieces in large mixing bowl. Turn chicken pieces around until they are thoroughly coated with paste. Cover and marinate in refrigerator for 4 hours. Preheat oven to 375 degrees. Bake for 20-to-40 minutes or until chicken is no longer pink inside. Baste every 20 minutes.

TIDBITS

1) Even roosters like my recipes. To impress hot hens, they dance around, repeatedly drop and pick up tidbits of food, and make food calls. This ritual is called “tidbitting” after the Tidbit section of my recipes. Wow, I’m honored.

2) Sultry biddies prefer males who tidbit often. They also go squooshy for roosters with brighter, large combs atop their heads. Size matters, even in the poultry world.

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

Bunny Chow

South African Entree

BUNNY CHOW

INGREDIENTSbunnychow

1 medium onion
3 medium potatoes
4 cardamom pods
1 cinnamon stick
½ teaspoon fennel seeds
3 tablespoons vegetable oil
2 tomatoes
2 pounds chicken breasts or lamb
3 fresh curry leaves
3 tablespoons Durban masala (See recipe)
⅓ cup chicken stock
2 1-lb whole white loaves
1 tablespoon fresh cilantro

Serves 4. Takes 1 hour.

SPECIAL UTENSIL

Dutch oven

PREPARATION

Dice onion. Peel potatoes. Cut potatoes into 1″ cubes. Add onion, potato, cardamom pods, cinnamon stick, fennel seeds, and vegetable oil to Dutch oven. Sauté at medium-high heat for 5 minutes or until onion softens. Stir constantly. Remove from heat.

Dice tomatoes. Cut chicken into 1″ cubes. Add Durban masala, Add tomato, chicken, curry leaves, and Durban masala to Dutch oven. Cook using medium heat for 5 minutes. Stir frequently. Add chicken stock. Reduce heat to low and simmer for 30 minutes or until potato is tender and chicken is no longer pink inside. Remove Dutch oven from heat. Discard cinnamon stick.

Slice bread loaf in half along its length. Use sharp knife to cut off most of the soft white bread from each half. Leave ½”-to-1″ of bread crust along the edges and bottoms. (The scooped out bread can be made into bread crumbs.) Ladle potato/tomato/chicken mixture into each hollowed-out loaf half. Garnish with coriander. Repeat for second bread loaf.

TIDBITS

1) Bunnies are naturally fierce fighters. Armies everywhere had them. Napoleon wouldn’t have dreamed of conquering Europe without his corps of bunny irregulars.

2) But you say, “Aha, Napoleon didn’t conquer Europe. See, you’re wrong. Bunnies aren’t so fierce.” Ho, ho, they are. Napoleon won victory after victory up until 1808 with his beserker bunnies.

3) Then, Napoleon invaded Spain. Spain had guerrilla fighters. More importantly, it had battle hardened bunnies. Conquistador bunnies. Bunnies that pushed Moors out of the Iberian positions during the centuries of La Reconquista. Bunnies that had accompanied Cortes to Mexico, Pizarro to Peru, and Albondigas to Greenland. Bunnies that terrified conquered peoples into quiet submission for centuries.

4) The French army never had been on the receiving end of a bunny charge. Never had seen those twitching noses and the unreasoning terror that engendered. Never had to see a sea of bunny tails popping up and down as they stamped toward them . . .

5) where they nibbled your shoes and your shoelaces and so you tripped and your comrades laughed and laughed at you and felt so ashamed that you deserted the army and ran home where you sold sprigs of cilantro which tastes like soap to some people which was okay because all life tasted like soap to you and you spent the rest of your life thinking in run-on sentences.

6) And even if you managed to man up and stand your ground after all that, the bunnies would bite your ankles repeatedly which often hurt, particularly so when their teeth actually broke your skin.

7) Suppose you were a stalwart sort, a man among and you were still fighting bunnies crazed beyond belief by sangria, you’d still have to deal with the bunnies’ powerful rear legs, legs that could kick a potato twenty feet.

8) Imagine. You’ve seen their twitching noses, their bobbing cottontails, had your shoelaces nibbled in two, had your ankles bitten, and now they’re hurting your shins and they won’t stop. And then, and then, they keep your potatoes twenty feet away where they get smooshed in the heat of battle.

9) You have no food. So, you confiscate some local food, some paella perhaps, but your body hasn’t faced Spanish food bacteria. So, now you’re a French soldier in Spain fighting for an emperor who only cares about himself and you have the mother of all stomach aches. You throw thrown your musket and flee.

10) The rest of your comrades see that you, a man among men, are fleeing. They realize the fight is lost. They flee as well. Your army is routed. Bunny-fear demoralizes the other French armies. French forces reel back to France. Allied hordes attack Paris and storm the Montmarte. France capitulates. Your flight from the Spanish battlefield brought all this about.

11) The French Emperor Napoleon gets exiled to Elba. The long-time leader gives a farewell to his Old Guard, “Adieu mes amis, nous sommes battus vaillamment et aurions gagné mais pour ce lecteur de recette et sa peur des lapins.”*

* = “Good buy my friends, we fought valiantly and would have won but for this read reader of recipes and his fear of bunnies. (Sorry, apparently Napoleon’s French is only as good as mine. Weird.)

12) So you’ve changed history. Awesome responsibility, isn’t it?

– 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, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Xin Xim (chicken and shrimp stew)

Brazilian Entree

XIN XIM
(chicken and shrimp stew)

xinximINGREDIENTS

3 garlic cloves
⅓ cup lime juice
2 tablespoons olive oil (2 more tablespoons later)
½ teaspoon pepper
1 teaspoon salt
2 tablespoons olive oil
1½ pounds boneless chicken breasts
1½ pounds boneless chicken thighs
1 pound jumbo shrimp, peeled and deveined
2 tablespoon olive oil
1 tablespoon palm oil (aka dende), annatto oil, or olive oil (2½ tablespoons more later)
1 large onion
1 green bell pepper
3 plum tomatoes
1½ cups chicken stock
1 ounce dried shrimp or ground dried shrimp
1½ ounces gingerroot
¾ cup cashews
⅓ cup peanuts, roasted and unsalted
2½ tablespoons palm oil (aka dende), annatto oil, or olive oil
1¼ cups coconut milk
⅓ cup fresh cilantro
2 fresh malagueta peppers (These are really hot. Serrano and jalapeno peppers are milder and easier to find)

SPECIAL UTENSIL

food processor
Dutch oven
sonic obliterator

Makes 6 bowls. Takes 2 hours.

PREPARATION

Add garlic cloves to food processor. Blend until you get garlic paste. Add garlic paste, lime juice, 2 tablespoons olive oil, pepper, salt, chicken breasts, chicken thighs, and shrimp to large mixing bowl. Turn the chicken and the shrimp until they are well coated. Cover and marinate for 30 minutes in the refrigerator.

Remove chicken pieces from marinade and pat dry with paper towel. (Keep marinade.) Add chicken pieces and 2 tablespoons olive oil to pan Sauté on medium-high heat for 5 minutes on each side (10 minutes total) or until chicken turns golden brown. Remove and set aside.

Remove shrimp from marinade. Add shrimp and 1 tablespoon palm oil to Dutch oven. Sauté shrimp using high heat for 2 minutes or until shrimp starts to turn pink. Stir frequently. Remove shrimp with its marinade and set aside.

Mince onion. Seed and dice green bell pepper and plum tomatoes. Add onion and bell pepper to Dutch oven. Sauté for 5 minutes using medium-high heat or until onion softens. Add tomato, chicken pieces, and chicken stock. Bring to boil using high heat. Stir occasionally. Cover, reduce heat to low, and simmer stew for 30 minutes. Stir occasionally.

While stew simmers, add dried shrimp, gingerroot, cashews, and peanuts to food processor. Grind using low setting until you get little bits. Stop before they become paste. Add bits to Dutch oven. Stir until bits blend into the chicken stock. Simmer stew for 5 minutes on low heat.

While stews simmers, dice cilantro. (If at this time guests ask when will the meal be ready, zap them with your sonic obliterator. You don’t need that negativity in your kitchen.) Add cilantro, marinated shrimp, 2½ tablespoons palm oil, coconut milk, and malagueta peppers. Simmer on low heat for 5 minutes and shrimp are pink and the chicken is tender. Serve with golden farofa (a Brazilian dish made from cassava flour) or rice.

TIDBITS

1) Xin xim is an anagram for Xi minx. My 1941 dictionary says a minx is a hussy or a wanton. Xi is something inconsequential and boring. Qi is a word that no one ever speaks because no one knows what it means. It’s worth a lot in ScrabbleTM, though.

2) However, the anagram for “Chicken and Shrimp Stew” is “Mr. Ken’s pecan witch dish.” Mr. Ken Appleby was an Englishman working in Madrid in 1587 for the Spanish Inquisition. He never learned Spanish. Didn’t make interrogating his prisoners difficult?

3) Yes, it did. While his fellow Spanish-speaking inquisitors we’re putting prisoners on racks and extorting confessions with assembly-line efficiency, Ken lagged behind something considerable. Because he couldn’t understand the anguished admissions of his heretics, he had to resort to charades to communicate.

4) Except a person tied down and stretched out to pro-basketball lengths made a poor charade partner. So, Ken never tied down his prisoners. He fed them his pecan pie. Ken’s pies were delicious. People would confess to anything to eat one and they did. His pies were to die for and they did. Especially witches, who as everyone knows, break out in hives when they eat pecans. Ken was able to find one witch after another. He began a rapid ascent up the inquisitor ladder.

5) Then Spain and England went to war in 1588. A death warrant was put out for Ken. His happy days over, Ken fled to Brazil. However, his fame as with pecan pies preceded him. His life was still in danger. Fortunately an anagramist said his dish was anagram for chicken and shrimp stew. The Brazilians called his new culinary creation, xin xim, because they have words for everything. There.

– 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, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Air Koryo Hamburger (World’s Worst Hamburger)

North Korean Entree

AIR KORYO-TM HAMBURGER
(World’s worst burger)

INGREDIENTSAirKoryoBurger-

1 pound ground whitish mystery meat that’s been lurking in the fridge for months OR mixed ground pork and turkey
1 tablespoon salt
1 tablespoon sugar
4 teaspoons yellow mustard
4 leaves wilted lettuce
4 thin bits wilted onion
4 thick yellow buns

Makes 4 burgers. Takes 15 minutes and 30-to-60 minutes to cool down completely.

PREPARATION

Add ground mystery meat, salt, and sugar to large mixing bowl. Mix with hands. Make four patties. Add patties to pan. Cook patties on low-to-medium heat for 2-to-4 minutes on each side or until no pink remains and the outside is still white. Do not brown in any way.

Remove patties from pan. While patties lose all warmth, 30 minutes should do it, spread mustard on each bun half. Do not under any circumstance toast or heat buns. Add onion slice, or fragment, to each bun bottom. Add patty to each bun top. Then put wilted lettuce leaf* on top on each patty. Ideally, the lettuce leaf should totally obscure the meat patty. Assemble burger.

To make it tasty, cook as above except: use beef, half the amount of salt, omit the sugar, use fresh lettuce and onion, use ketchup, and toast buns. Serve hot.

* = Don’t worry if you find only fresh lettuce at your supermarket. Simply put lettuce on patty while it’s being fried on its second side. Let lettuce cool down along with patty. Voilà, wilted lettuce.

TIDBITS

1) Air Koryo has been rated the world’s worst airline in the world for the last five years. Amazingly, there are people who are so eager to fly it that destinations don’t even matter. Flying Air Koryo is like stepping into a time warp. The airline uses propeller planes that haven’t seen service anywhere else for decades. Particularly valued seats are next to the noisy engines or where the plane shakes the most. Some people return year after year to fly Air Koryo’s unique aircraft. Enthusiasts, you bet.

2) Air Koryo’s “burger” comes with a paper bag having the ominous words, “For your refuses.”

3) North Korea clearly is a threat to the world. Almost as much as lutefisk vendors.

– 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, international | Tags: , , , , , , , , , , , , , , , , , , | 2 Comments

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