Posts Tagged With: entree

Chicken Zambezia From Mozambique

Posted on June 7, 2013 by pauldelancey

Mozambiquean Entree

CHICKEN ZAMBEZIA

INGREDIENTS

3 cloves garlic
4 hot red peppers
2 teaspoons brown sugar
1 cup coconut milk
1/2 tablespoon parsley
1/4 teaspoon salt

5 chicken breasts

PREPARATION

If you are pressed for time, omit the 2 hours of marinating.

The first 6 ingredients make up the fixings for chicken piripiri sauce (Piripiri sauce is the national sauce of Mozambique and is modified slightly for each meat or main ingredient.) Mince garlic and hot red peppers. Combine garlic, red pepper, brown sugar, coconut milk, parsley, and salt in large mixing bowl.

Put chicken breasts in mixing bowl. Turn chicken around until they are coated with piripiri sauce. Put bowl in refrigerator and marinate for 2 hours.

Preheat oven to 475 degrees using broil setting. Put coated chicken breasts on grill in oven Put pan underneath coated chicken breasts to catch dripping piripiri sauce. Broil for 20 minutes, basting chicken with piripiri sauce 4 times, once every 5 minutes. Turn chicken breasts over. Again, broil for 20 minutes, basting chicken with piripiri sauce 4 times, once every 5 minutes.

5 minutes before chicken is ready, warm remaining piripiri sauce in saucepan on low-to-medium heat for 5 minutes. Remove chicken breasts from oven. Ladle warmed piripiri sauce over chicken breasts. Play Bob Dylan’s Mozambique and enjoy.

TIDBITS

1) The song “Mozambique” began as a game with Bob Dylan and Jacques Levy trying to make as many rhymes for “ique.”

2) They wrote this song in 1975. Time to update it to pay homage to the culinary greatness of my hometown.

3) I like to spend some time in my Poway.
The local food is on display
All the diners love amore
It’s very nice to eat good pêche flambé
And maybe sip some Chardonnay.

Our long stop lights in Poway
Give plenty time to eat all day.
And everybody wants to dine they say
And treat our sweethearts to Chik-Fil-A.
The Muzak the speakers blast and play? Georges Bizet!

It’s very nice to sup consommé
When made from the seeds of caraway.,
Eating well-done steak with plum puree.
Flown all the way from Mandalay.

And though it’s time for leaving Poway.
You stop once more in that café.
Your body needs coffee from Paraguay
and maybe some dessert. What’s great you say
Chef Paul recommends his own Crème brulee!
From the hot ovens of his old Poway

– 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: Bob Dylan, Chef Paul, chicken, chicken Zambezia, Chik-Fil-A, coffee, cookbook, De Lancey, Eat Me, entree, fun recipes, garlic, Georges Bizet, Jacques Levy, Kindle, Mandalay, Mozambique, Mozambiquean, Muzak, Paraguay, piri piri, Poway, puree, recipes, Zambezia | Leave a comment

Ground Beef Curry From South Africa

Posted on June 7, 2013 by pauldelancey

South African Entree

GROUND BEEF CURRY

INGREDIENTS

2 potatoes
1 yellow onion
1 red onion
2 cups fresh spinach
4 small tomatoes
4 cloves garlic
2 chile peppers
3 tablespoons vegetable oil
1 1/2 tablespoons fresh ginger
2 tablespoons curry powder
1/2 tablespoon turmeric
1 tablespoon garam masala
1 1/2 pounds ground beef

PREPARATION

Peel potatoes. Cut potatoes into cubes smaller than 1/2″. Peel and dice yellow onion. Peel and dice red onion. Dice spinach and tomatoes. Mince garlic and chile peppers. Add onion and vegetable oil to large pot. Sauté onions on medium-high heat for 5 minutes or until onions soften. Stir frequently. Add spinach, tomatoes, garlic, peppers, ginger, curry powder, turmeric, garam masala, and ground beef.

Cook for 5-to-10 minutes on medium heat or until beef browns. Add potato cubes. Reduce heat to low and simmer for about 30 minutes or until potatoes are soft. Stir occasionally.

Goes well with rice or Indian bread such as roti. The Guyanese version of roti is in this cookbook.

TIDBITS

1) Recipes for meat in a spicy sauce date back 3,700 years to Babylonia. Recipes were kept on clay tablets. Carrying around a hundred recipes would have required a wheelbarrow.

2) Did ancient Babylonia possess wheelbarrows? If not, that would explain why the Babylonian empire fell to invaders. The population was too busy carrying clay recipe tablets in their arms to defend themselves.

3) Two-third of all food eaten at restaurants in Britain is Indian. Wow. There are more Indian restaurants in London than in Bombay and New Delhi.

4) People will begin to crave for curry because the spices arouse and stimulate the taste buds. Sorry, people that’s all curry arouses.

5) In America, many more women appreciate a box of chocolates from their date than a bowl of curry particularly if the bowl has no lid and she’s holding it on her lap and your take the corner really fast or you accelerate really fast and the curry gets all over her dress and she kicks you out of the car and you have to walk home even though it’s your car and you never see her or your car again.

6) No, guys, it’s a much better idea to give your date a bouquet of flowers and box of chocolates and take her out to an Indian restaurant, for goodness sake.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: Babylonia, beef, Bombay, Britain, chile peppers, chocolate, cookbook, curry, De Lancey, entree, flowers, garam, garlic, ginnger, ground beef, Guyanese, Indian, London, masala, New Delhi, onion, potatoes, recipes, roti, South Africa, spinach, tomatoes, turmeric, wheelbarrow, women | Leave a comment

Kelewele (Hot Plantain Chips) From Ghana

Posted on June 6, 2013 by pauldelancey

Ghanian Entree

KELEWELE
(Hot plantain chips)

INGREDIENTS

4 ripe plantains
1 clove garlic
2 teaspoons honey
1 teaspoon cayenne
1 teaspoon fresh ground ginger
1 teaspoon salt
1 cup oil

SPECIAL UTENSIL

electric skillet

PREPARATION

Peel plantains. Slice plantains into round slices no wider than 1/4″. Dice garlic. Put round plantain slices, garlic, honey, cayenne, ginger, salt, and oil into mixing bowl. Mix ingredients with hands until spices coat plantain slices.

Put oil in skillet. There should be enough to cover plantain slices. Heat skillet to 350 degrees. Put a tiny bit of plantain in skillet. Oil is hot enough when the plantain bit starts to dance around. Carefully put plantains slices in hot oil. (Getting splattered by hot oil hurts quite a bit. May I suggest using the skillet lid as a shield between yourself and the oil.) To ensure even cooking of the plantains, make sure that none of the plantain slices touch each other. You will most likely need to cook the plantain slices in batches.

Fry each batch at 350 degrees for 3 minutes. Turn the slices over and fry for 3 minutes more. Remove slices with spoon with holes in it. Put slices in bowl. Remove remaining oil with paper towel. Repeat for each batch.

Serve hot to hungry quests.

TIDBITS

1) A search of fun facts about Ghana reveals that its currency is the Cedi. I can’t tell you how many times I’ve enlivened a party by relating that gem. Well yes, I can.

2) The plantains is not a happening fruit, not like its exciting cousin, the banana. For example, did you know the plantains is part of the genus Musa in the Musacaea family of flowering plants? Now hold on to something sturdy before reading further. Alhough plantains grow as tall as trees, they’re only gigantic herbs because they have succulent stems instead of trunks. I’d go on but my heart is already racing like a jackrabbit.

4) Even though the plantain looks a lot like a banana, people never think of the sexual implications of eating or dreaming a plantain.

5) But it could have been different if the great psychiatrist Sigmund Freud had ever traveled to Ghana. Then he would have said, “Sometimes a plantain is just a plantain.”

6) But as any historian will say, you can only rewrite history so far. The superior slipping properties of the banana over the plantain ensued the complete dominance of the banana in silent films and in early talking motion pictures. We saw bananas. We ate bananas.

7) It’s the same thing with tuna and lutefisk. People eat tuna over lutefisk because we only see tuna being eaten on television and in movies, never lutefisk.

8) Okay, we also never eat lutefisk because it looks bad, tastes bad and smells. Indeed, I wouldn’t be entirely surprised to learn that many secret governmental agencies around the world employ lutefisk as an enhanced interrogation technique.

9) Have a plantain instead.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: banana, Cedi, cookbook, De Lancey, Eat Me, entree, Freud, fun recipes, garlic, Ghana, Ghanian, ginger, honey, jackrabbit, kelewele, Kindle, lutefisk, motion pictures, Musacaea, plantain, recipes, secret governmental agencies, sexual, Sigmund Freud, silent films, succulent | Leave a comment

Bajan Meatloaf From Barbados

Posted on June 5, 2013 by pauldelancey

Barbadian Entree

BAJAN MEATLOAF

INGREDIENTS

4 Roma tomatoes
1 orange bell pepper
2/3 cups spinach
1/2 white onion
2 tablespoons butter
1 1/2 pounds ground beef
3 large eggs
1 cup grated cheddar cheese
1 1/2 cup bread crumbs
1 tablespoon banana ketchup
1 tablespoon yellow mustard
4 tablespoons Bajan seasoning
1/4 teaspoon cayenne
1/2 teaspoon celery salt
1/2 teaspoon cumin
1 tablespoon parsley

SPECIAL UTENSIL

8″ casserole dish

PREPARATION

Preheat oven to 350 degrees. Mince tomatoes, bell pepper, spinach, and onion. Add onion to butter and sauté on medium-high heat for 5 minutes or until onions are soft.

Combine spinach, onion, tomato, bell pepper, ground beef, eggs, cheese, bread crumbs, banana ketchup, mustard, Bajan seasoning, cayenne, celery salt, cumin, and parsley. You really need to use your hands to do a good job here.

(Better yet, get your ten-year old to mix this up. Oh heck, he’s at a friend’s house.)

Transfer the meat mix to this dish. Smooth the meat and bake for 50 minutes. Let cool for 5 – 10 minutes. Oh, don’t forget to wash your hands.

TIDBITS

1) It is so difficult to find fun facts about meatloaf. The rock-music star Meatloaf so enamors all the fun-fact website producers that there are no fun-fact sides for the meatloaf showcased in this recipe.

2) But I own one of Meatloaf’s albums. In homage to him let me give him a tidbit. He once worked as a valet at a concert hall or arena. One of the cast members for the musical, Hair, quit. Meatloaf was pressed into action and the rest is non-culinary history.

3) Now back to Barbados. That sounds like a Caribbean John Wayne movie doesn’t it?

4) Mongooses were brought to Barbados from India to kill the rats in the sugar cane fields. Unfortunately, the nocturnal mongooses never came into contact with the rats who scurried about during the day. The mongooses did however, decimate the island’s herds of snakes that actually ate rats.

5) I know snakes don’t travel in herds, but I do love the image. “Head ‘em up, move ‘em out.”

6) In 1976 Captain and Tennille had a huge hit with the song “Muskrat Love.” It could just as easily been called “Mongoose Love.”

7) They didn’t, of course, due in part to the bad rep the mongooses got from their activities in Barbados.

8) This is a cautionary tales for all mammals.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: bajan, banana, Barbadian, Barbados, bell pepper, Captain and Tennille, Caribbean, cayenne, cheddar, cheese, Chef Paul, cookbook, De Lancey, entree, Following Good Food, ground beef, India, John Wayne, ketchup, meatloaf, mongooeses, mongoose, Muskrat love, mustard, onion, parsley, rats, recipes, Roma, spinach, tomatoes | Leave a comment

Recipe From My Cookbook As It Appears on Kindle Fire

Posted on June 1, 2013 by pauldelancey

My cookbook, Eat Me: 169 Fun Recipes From All Over the World is available in paperpack or Kindle on amazon.com

As an e-book on Nook

A big thank you to Natasha Fondren of eBook Artisans who is as professional and competent as she is nice.

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor | Tags: Alaska, Alaska Air, barbecue, basil, Belizean, chicken, Coca Cola, cookbook, coriander, dwarf, Earth, Eat Me169 Fun Recipes From All Over the World, eBook Artisans, El Duende, entree, fire, forest, Jamaica, Jamaican, jerk, Kindle, Kindle Fire, lime, lordsoffun.Amazon, Mayan, Natasha Fondren, Nook, paperback, recado, rice, signed copy, stew, thyme | Leave a comment

Pepper Jack Meatloaf Recipe

Posted on May 23, 2013 by pauldelancey

American Entree

PEPPER JACK MEATLOAF

INGREDIENTS

1/2 white onion
1/2 red onion
3 garlic cloves
1 1/2 tablespoons olive oil
1 1/2 pounds ground beef
3 large eggs
1 tablespoon parsley
1 green bell pepper
1 green chile
1 14.5 can diced tomatoes
1/2 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon tarragon
2 teaspoons fresh cilantro
1 cup grated pepper jack cheese
1 1/2 cups bread crumbs

PREPARATION

Preheat oven to 350 degrees. Mince red onion, white onion, and garlic. Add this to olive oil and sauté on medium heat until soft or about 6 minutes.

Dice bell pepper and green chile. Combine red onion, white onion, garlic, ground beef, eggs, bell pepper, green chile, diced tomatoes, coriander, cumin, tarragon, cilantro, pepper jack cheese, and bread crumbs. You really need to use your hands to do a good job here.

(Better yet, get your nine-year old to mix this up. He’ll welcome the opportunity to be helpful while getting his hands messy. Take advantage of this willingness before he becomes a teenager.)

OR…dice and mince all the above ingredients and put them all into the oil to sauté at once. This will save six minutes.

(Saving six minutes is particularly useful if there is an accidental nuclear countdown near your home, you’re the only one with the key to abort the launch with the resulting global nuclear war, and you really don’t have the extra six minutes needed to perform this extra culinary step, eat this meal, and get to the missile silo in time.)

Spray 8″-by-8″ baking dish with no-stick cooking spray. Transfer the meat mix to this dish. Smooth the meat until it is a flat as the Kansan prairie. Bake for about 1 hour at 350 degrees. Let cool for 5 – 10 minutes.

TIDBITS

1) According to The Tales of the Arabian Nights, coriander is an aphrodisiac.

2) We should all absorb the lessons of great literature.

3) Coriander is also mentioned in the Bible. The Bible does not mention any non-culinary benefits from Tarragon.

4) Indeed, The Good Book commands, “Do not commit adultery.”

5) Sometime in the 1600s, two English publishers came out with a Bible with the exciting command, “Thou Shall Commit Adultery.”

6) The King of England fearing for the morals of his people, outlawed this version of the Bible, and heavily fined the publishers.

7) Editing and correct spicing are musts.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: adultery, America, American, aphrodisiac, Arabia, Arabian, bell pepper, Bible, cilantro, cookbook, coriander, cumin, De Lancey, England, entree, garlic, King of England, meatloaf, olive oil, onion, parsley, pepper jack, recipe, recipes, red onion, Tales of the Arabian Nights, tarragon | Leave a comment

Zimbabwean Dovi (Peanut Butter Chicken Stew)

Posted on May 21, 2013 by pauldelancey

Zimbabwean Entree

DOVI
(Peanut Butter Chicken Stew)

INGREDIENTS

1 1/2 medium onions
2 cloves garlic
2 green bell peppers
1/2 pound spinach
4 medium tomatoes
3 chicken breasts
2 tablespoons butter
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup peanut butter
2 cups water

Makes 8-to-10 bowls

PREPARATION

Mince onions and garlic. (Vampires won’t like this soup.) Dice bell peppers. Remove stems from spinach. Dice tomatoes. Cut chicken into 1/2″ cubes. Put onion, garlic, and butter in pot. Sauté at medium-high heat for 5 minutes or until onion is tender. Stir frequently.

Add chicken, bell pepper, cayenne, paprika, pepper, pepper, and salt to pot. Cook for about 5 minutes on medium heat or until chicken begins to brown. Add tomato, peanut butter, and water. Simmer on low heat for 10 minutes. Stir occasionally.

Add spinach to pot. Simmer on low heat for 10 minutes, stirring occasionally. Serve and enjoy. Live long and prosper.

TIDBITS

1) I looked up fun facts about Zimbabwe. I read how its current leader had the houses of 700,000 homes of poor people destroyed because they had opposed him. Boy, fun facts you betcha.

2) Divo is an anagram for void. It is also an anagram for Ovid, the famous Roman.

3) Devo was a famous band from the early 1980. I have one of their albums. I’ve found no evidence to back the assertion that the band was named after this stew.

4) However, if Ovid had been a member of Devo, say bass guitar, and he didn’t have a video of divo soup then Devo Ovid would have had a TivoTM divo void.

5) And now two divo haikus:

Oh great Zimbabwe
Your peanuts and your spinach
Make yummy dovi

Mince ingredients
Simmer for ten minutes long
Stir occasionally

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: bell pepper, cayenne, chicken, cookbook, De Lancey, Devo, entree, facts, fun, garlic, haikus, onion, Ovid, paprika, peanut butter, pepper, recipes, Roman, stew, Tivo, tomato, vampires, Zimbabwe, Zimbabwean | Leave a comment

Jamaican Curried Chicken

Posted on May 15, 2013 by pauldelancey

Jamaican Entree

CURRIED CHICKEN

INGREDIENTS

2 chicken breasts
1 medium potato
1 red bell pepper
3 garlic cloves
2 stalks green onion
1 large onion
3 tablespoons vegetable oil
1 cup chicken broth
1/4 teaspoon celery seed
1/2 teaspoon cumin
1 1/2 tablespoons Jamaican curry powder
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/4 teaspoon turmeric

PREPARATION

Cut chicken and potato into 1/2″ cubes. Removes seeds from red bell pepper. Mince bell pepper, garlic, green onion, and onion. Add vegetable oil, bell pepper, garlic, green onion, and onion to frying pan. Sauté at medium-high heat or until onions are tender.

Add chicken cubes, potato cubes, broth, celery seed, curry powder, pepper, thyme, and turmeric. Cook with lid off on low-medium heat for about 20 minutes or until potato bits are tender. Stir occasionally. Serve to your new best friends.

TIDBITS

1) Curry, while a tasty spice blend, is not a particularly fun spice despite what the “Fun Facts About Curry” would have you believe.

2) Tim Curry, however, is much more interesting. He starred in the cult classic movie, The Rocky Horror Picture Show. He auditioned for the role by singing, “Tutti Frutti.” He had a dog named Frank.

3) One of the biggest movie flops of all times was the movie Ishtar. Ishtar is an anagram for “Hi, rats.”

4) “O,” “A,” and “I” are the shortest palindromes in the English language.

5) “ ” is the shortest palindrome spoken by mimes.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: bell pepper, breasts, broth, celery, chicken, cookbook, cumin, curried, curry, De Lancey, Eat Me, English, entree, garlic, green onion, Ishtar, Jamaica, Jamaican, mimes, oil, palindromes, pepper, recipes, Rocky Horror Picture Show, thyme, Tim Curry, turmeric, Tutti Frutti | Leave a comment

Fajita Bowls Recipe

Posted on May 13, 2013 by pauldelancey

Mexican Entree

FAJITA BOWLS

INGREDIENTS

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.

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.

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

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

Categories: cuisine, food, humor, international, recipes | Tags: actresses, authors, British Queen, chicken, chili, cookbook, coriander, cumin, De Lancey, dictators, entree, fajita, garlic, Iran, Japan, lazy Susan, lime juice, magic, mass murderers, Mexican, Mexico, recipe, recipes, Rocky Horror Picture Show, singers, Susan, Susan Boyle, Susan Cheever, Susan Cookson, Susan Dey, Susan Fromberg Schaeffer, Susan Hampshire, Susan Isaacs, Susan Littler, Susan Lucci, Susan McFadden, Susan Oliver, Susan sarandon, Susan Sontag, Susan St. James, Suzi Quatro, Tabasco, tortilla | Leave a comment

Tunisian Maacouda Bil Batata (potato omelette)

Posted on May 12, 2013 by pauldelancey

Tunisian Entree

MAACOUDA BIL BATATA
(Potato Omelette)

INGREDIENTS

1 pound potatoes
1 onion
2 garlic cloves
2 tablespoons olive oil
5 eggs
1 teaspoon harissa (See harissa recipe)
5 tablespoons cilantro
1/2 teaspoon coriander
6 tablespoons parsley
1/4 teaspoon salt

SPECIAL UTENSIL

casserole dish
no-stick spray

Serves 4. Takes 1 hour.

PREPARATION

Preheat oven to 425 degrees. Slice potatoes into fourths. Gently put potato bits in pot of boiling water. Boil for about 20 or until potatoes are tender. Drain water from pot. Mash potatoes with a potato masher or fork.

While potatoes are cooking, dice onion and garlic. Put onion, garlic, and olive oil in frying pan. Sauté on medium-high heat for 5 minutes or until onions are tender. Remove from heat. While potato bits are still cooking, put eggs, harissa, cilantro, coriander, parsley and salt in mixing bowl. Mix ingredients with whisk or fork..

Spray casserole dish with no-stick spray. Add eggs/spice mix , mashed potatoes, sautéed onions and garlic to casserole dish. Mix with whisk or fork.. Put casserole dish in oven and bake for 20 minutes or until golden brown. (If chefs couldn’t use the phrase “golden brown” there wouldn’t be any cookbooks.)

TIDBITS

1) Cilantro seeds are called coriander. I never knew that. I took Economics in college and in graduate and not once did they say anything about this important bit of knowledge.

2) The ancient Egyptians believed their loved ones ate cilantro after they died.

3) Proper spicing is always important, even in the afterworld.

4) Cilantro solve all sorts of digestive problems. Enough said.

5) Oh dear, I’ve written myself into a corner.

6) Bye.

– Paul De Lancey, The Comic Chef

Categories: cuisine, history, humor, international | Tags: afterworld, ancient Egyptians, cilantro, cookbooks, coriander, economics, entree, harissa, maacouda bil batata, olive oil, omelette, parsley, potato, Tunisia, Tunisian | Leave a comment

Posts Tagged With: entree

Chicken Zambezia From Mozambique

CHICKEN ZAMBEZIA

Ground Beef Curry From South Africa

GROUND BEEF CURRY

Kelewele (Hot Plantain Chips) From Ghana

Bajan Meatloaf From Barbados

BAJAN MEATLOAF

Recipe From My Cookbook As It Appears on Kindle Fire

Pepper Jack Meatloaf Recipe

PEPPER JACK MEATLOAF

Zimbabwean Dovi (Peanut Butter Chicken Stew)

Jamaican Curried Chicken

CURRIED CHICKEN

Fajita Bowls Recipe

FAJITA BOWLS

Tunisian Maacouda Bil Batata (potato omelette)

Follow Blog via Email

Paul’s archives

Posts Tagged With: entree

CHICKEN ZAMBEZIA

Share this:

GROUND BEEF CURRY

Share this:

Share this:

BAJAN MEATLOAF

Share this:

Share this:

PEPPER JACK MEATLOAF

Share this:

Share this:

CURRIED CHICKEN

Share this:

FAJITA BOWLS

Share this:

Share this:

Follow Blog via Email

Paul’s archives