Posts Tagged With: entree

Spinach Stew From Central Africa

Posted on May 10, 2013 by pauldelancey

Central African Entree

SPINACH STEW

INGREDIENTS

3 small tomatoes
1 1/2 pounds fresh spinach (not that horrible frozen type)
1 1/2 medium yellow onions
1 green bell pepper
2 chile peppers
2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon salt
1/3 cup peanut butter
1/2 cup water

Makes 4 bowls. Takes 45 minutes.

PREPARATION

Peel tomatoes. Chop or dice spinach. Dice tomatoes, onions, bell pepper, and chile peppers. (For goodness sakes, wash your hands thoroughly before touching your face. If not, well it’s a mistake you’ll only make once.) Put tomatoes and onions in frying pan. Add vegetable oil. Sauté at medium-high heat until onion becomes tender.

Transfer sautéed onions and tomatoes to soup pot. Add bell pepper, chile pepper, spinach, cayenne pepper, coriander, salt, peanut butter, and water. Simmer on low heat for 15 minutes. Stir stew frequently enough to thoroughly blend in peanut butter and to prevent stew from burning.

Serve as is in bowl or atop a bed of rice.

TIDBITS

1) The Central African Republic is well named. The country is a republic and is in the center of Africa.

2) Greenland is not green, however. It’s rather icy. Which is great if you continually want a handy supply of ice for your Roy Rogers or Shirley Temples sodas, but not so good if you want to raise cattle, à la the television show, Rawhide.

3) It’s doubtful Roy Rogers or Shirley Temple visited Greenland. I’d like to visit but then again I’m not Shirley Temple or Roy Rogers.

4) The Vikings were the first Europeans to discover Greenland. Norse real estate agents named it that way to encourage new settlers to come there. The part about ocean view properties was indeed true, though.

5) And did you know that the vast percentage of the world’s landlocked countries, including the Central African Republic, do not have any McDonald’s?

– 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, humor, international | Tags: Africa, bell pepper, cayenne pepper, Central Africa, Central African Republic, coriander, entree, Greenland, McDonald's, Norse, ocean, peanut butter, Rawhide, real estate, real estate agents, rice, Roy Rogers, Shirley Temple, sodas, spinach, stew, tomatoes, Vikings | 5 Comments

Chutney Hamburgers Recipe

Posted on May 3, 2013 by pauldelancey

Guyanese Entree

CHUTNEY HAMBURGERS

INGREDIENTS

1 1/2 pounds ground beef
2/3 cup mango chutney (or use Mango Chutney recipe)
6 hamburger buns
1/4 cup deli-sliced pepper rings

SPECIALTY ITEM

electric skillet (or plain skillet)

PREPARATION

Put ground beef and chutney in mixing bowl. Smoosh thoroughly by hand. Form six patties about 1″ thick. Set skillet to 350 degrees. Fry on each side for about 3 minutes or until cooked to your desired level of doneness. (This is your excuse to sneak a bite.)

Put patty on bun. Add 1/6 of the pepper rings to patty. Put other bun on top. You’re now a chutney-hamburger king. Oh, and don’t forget to make the other 5 chutney burgers.

TIDIBITS

1) According to the “Michigan Farmers Care” website, a fun fact about beef is, “Cattle farmers conserve the land by implementing natural resource management practices that include soil tests, brush and weed control programs, grazing management plans, minimum or no-till systems, and range quality and grass utilization monitoring.”

2) Doesn’t conjure up images of the tv show Rawhide does it?

3) I was hoping something more along the lines of “Cows can in fact be taught to tango. However, due to their limited memories they have to be retaught every night.

4) “This, of course, proved to be quite expensive. This is why only the best-funded outfits put on Cow Tango Shows.” Wild Bill’s Dancing Cows was the most popular one.

5) “Cow Tango shows reigned for only one year, 1889, when the craze suddenly collapsed.

6) “Thrown out of work, tango cows headed for neighboring farms. But they didn’t stay welcome very long. Farmers wearied of the cows’ poor work habits and late-night carousing whenever they fermented their own milk.

7) “Now no one remembers tango cows and they won’t be coming back thanks to OSHA regulation B17B-1127-x/c”

8) There, isn’t that more fun?

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international | Tags: cattle, chutney, deli, entree, farmers, grass utilization, grazing management, Guyana, Guyanese, hamburgers, Michigan, milk, no-till systems, OSHA, pepper rings, Rawhide, recipe, soil tests, tango, weed control, Wild Bill | 1 Comment

Hawaiian Pizza

Posted on April 28, 2013 by pauldelancey

Hawaiian Entree

HAWAIIAN PIZZA

INGREDIENTS

no-stick spray
1 pizza crust
1 cup pineapple chunks
1/2 cup pineapple juice
1/2 teaspoon brown sugar
1 cup pasta sauce
6 ounces deli-sliced ham
2 tablespoons Parmesan cheese

SPECIALTY ITEM

pizza pan

PREPARATION

Preheat oven to 400 degrees. Spray pizza pan to keep the pizza from sticking. (It’s not a good feeling to have your great looking, great smelling pizza fall apart because it sticks to pan when you try to serve it.) Put crust on pan. Mix pineapple juice, brown sugar, and pasta sauce until sugar dissolves. Spread mix evenly over crust.

Cut deli-sliced ham into 1″ squares. Place ham squares and pineapple chunks on crust. Sprinkle Parmesan cheese on top. Put pizza in oven and bake at 400 degrees for 10-to-15 minutes or until cheese or crust in golden brown. Now you have a Hawaiian pizza. Life is good.

TIDBITS

1) In 334 BC Alexander the Great, invaded the Persian Empire, changing culinary history forever.

2) In 327 BC, while conquering much of the known world, he discovered sugar cane.

3) Alexander the Great came so close to dying in battle in 334BC.

4) If he had died then, he wouldn’t have conquered the Persian Empire. If he hadn’t have conquered the Persians, he wouldn’t have been able to bring back sugar to the Mediterranean.

5) In 1493, Columbus introduced sugar to the New World.

6) Sugar was so prized by European nobility up until 1800 that many bloody wars were fought over islands with thriving sugar plantations. These plantations required vast numbers of slaves to work them.

7) So if Alexander had died at a young age in battle as Alexander the Mediocre, a lot of conflict and misery might have been avoid.

8) On the other hand, we’d have no doughnuts, no cakes, and no brownies. And no pizza too; the yeast in the pizza requires sugar to rise.

9) So, Alex’s wars of conquest resulted in some good as well. Life’s life that.

10) 2001, sugar is found in outer space. Yay!

– Paul De Lancey, The Comic Chef

Categories: cuisine, history, humor | Tags: Alexander the Great, brown sugar, brownies, cakes, Chef Paul, cookbook, De Lancey, doughnuts, entree, ham, Hawaii, Hawaiian, Mediterranean, New World, outer space, Parmesan, Persia, Persian Empire, pineapple, pizza, recipes, slaves, sugar, sugar cane, sugar plantations, yeast | Leave a comment

Essequibo Chicken Recipe

Posted on April 22, 2013 by pauldelancey

Guyanese Entree

ESSEQUIBO CHICKEN

INGREDIENTS

2 chicken breasts
1 red bell pepper
4 garlic cloves
2 stalks green onion
1 medium onion
2 medium tomatoes
3 tablespoons vegetable oil
1 teaspoon sugar
1 bay leaf
1/4 teaspoon celery seed or celery salt
1/4 teaspoon black pepper
1/2 teaspoon thyme
2 teaspoons cornstarch

Makes 4 bowls. Takes 40 minutes.

PREPARATION

Cut chicken into 1/2″ cubes. Seed bell pepper and cut it into strips 2″ long and 1/4″ wide. Mince garlic, green onion, and onion. Puree tomatoes.

Heat vegetable oil in saucepan at medium-high heat. Add sugar when bubbles start to form. Continue heating the mixture–it seems so wrong to say sauté sugar–for 30 seconds. Stir frequently. Add chicken cubes, green onion, onion, and garlic. Sauté at medium heat for 5 minutes. Stir occasionally. Add bell pepper, bay leaf, celery seed, black pepper, thyme, and tomato. Simmer on low heat for 20 minutes with the lid off. occasionally. Add in cornstarch. Stir. Serve. Enjoy.

Add in cornstarch. Stir. Serve. Enjoy.

TIDBITS

1) This recipe contains celery seed. Watch out because . . .

2) Ancient Romans believed celery to be a powerful aphrodisiac.

3) Modern scientists say celery contains androsterone. This pheromone, released by men’s sweat glands, attracts females.

4) Chocolate has been shown to make women happier.

5) Don’t reverse it guys and eat the chocolate while giving your date a bag of celery.

5) You spend more energy chewing celery than you get from eating it.

6) Celery rocks!

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international | Tags: ancient, androsterone, aphrodisiac, attracts females, bay leaf, celery, Chef Paul, chicken, chocolate, cookbook, De Lancey, energy, entree, Essequibo, green onion, Guyana, Guyanan, Guyanese, men, pepper, pheromone, recipe, recipes, Romans, sautée, sweat glands, thyme, tomatoes, women | Leave a comment

Papas Chorreadas (Colombian Potatoes With Cheese And Tomato Sauce)

Posted on March 30, 2013 by pauldelancey

Colombian Entree

PAPAS CHORREADAS
(Potatoes with cheese and tomato sauce)

INGREDIENTS

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

PREPARATION

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

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

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

What do you think of this recipe?

TIDBITS

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

2) And papa is Spanish for potato.

3) While papa is Latin for pope.

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

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

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

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes, Uncategorized | Tags: cheese, chili, chorreadas, cilantro, Colombia, Colombian, cream, culinary arts, cumin, entree, Latin, mozzarella, olive oil, papas, pope, Pope Francis, Saint Francis, saints, sauce, saute, Spanish, tomato | Leave a comment

Venezuelan Hot Dogs Recipe

Posted on March 26, 2013 by pauldelancey

Venezuelan Entree

VENEZUELAN HOT DOGS

INGREDIENTS

1 small onion
1/8 head cabbage
1 3 ounce bag plain potato chips (or whatever amount is close or preferred)
6 potato hot-dog rolls (regular okay)
6 pork hot dogs (beef okay)
mayonnaise
mustard
ketchup

SPECIAL UTENSIL

rice cooker with steamer insert

PREPARATION

Mince onion and cabbage. Smash the potato chips into little bits. My preferred way is to hit the potato-chip bag a number of times with my fist. (Don’t be so enthusiastic that the bag ruptures and little chips fly all over the kitchen.)

Fill bottom of rice cooker with enough water to cover hot dogs. Bring water to boil. Add hot dogs. Put in steamer insert. Add as many rolls as will fit on the insert. Cover with lid. Cook for 2-to-3 minutes or until rolls are warm and soft. Remove rolls. (Be sure to check; over-steamed rolls can get soggy.) Add remaining rolls and cook another 2-to-3 minutes. Remove rolls. Remove hot dogs with tongs or fork.

Put hot dog in roll. Spoon desired amounts of onion, cabbage, and potato chips on hot dog. Squirt mayonnaise, mustard, and ketchup on top of your creation until you are happy. (Eat with the cut of the roll facing up. This is a messy hot dog.)

TIDBITS

1) The recent leader of Venezuela was Hugo Chavez.

2) The United States did not have the best relationship with him.

3) But Venezuela’s hot dogs are great. Perhaps we could show the new Venezuelan leadership how much enjoy this dish.

4) We have good hot dogs as well. Our president could bring their president chili dogs and Coney Island dogs. My their president could give us Venezuelan hot dogs to bring back to the United States.

5) Hot Dog Diplomacy. We should give it a chance. After all, look what Ping-Pong Diplomacy did for China and America.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, politics, recipes | Tags: America, cabbage, chili dogs, China, cookbook, De Lancey, diplomacy, entree, hot dogs, Hugo Chavez, leadership.Coney Island, mayonnaise, ping pong, potato, potato chips, President, recipe, recipes, rice cooker, United States, Venezuelan | Leave a comment

Pule Me Arra – Chicken With Walnuts Recipe

Posted on March 24, 2013 by pauldelancey

Albanian Entree

PULE ME ARRA
(Chicken with walnuts)

INGREDIENTS

4 chicken breasts
5 garlic cloves
5 ounces walnuts.
1 bay leaf
2 tablespoons olive oil

2 tablespoons flour
3 tablespoons butter (2 tablespoons later)
1/4 teaspoon white pepper (or black pepper)
1/4 teaspoon sea salt (or salt)
1/4 teaspoon thyme
2 tablespoons vinegar

2 egg yolks
2 tablespoons butter

Goes well with rice

PREPARATION

Cut chicken into 1/2″ cubes. Mince garlic. Crush walnuts.

Put chicken, garlic, bay leaf, and olive oil in saucepan. Sauté on medium-high heat for about 10 minutes or until chicken is white inside . (Okay, you might need to cut open a chicken cube to see. If it’s done, you might want to taste that piece to be sure. And then a second chicken cube, and a third, because you never know. ☺) Stir occasionally.

Add flour and 3 tablespoons butter to second saucepan. Sauté the flour on medium-high heat until flour turns light brown. Stir constantly. Add chicken cubes, vinegar, walnuts, pepper, salt, and thyme. Cook for another 20 minutes on low heat. Stir occasionally. Transfer this wonderful mixture to large serving bowl.

Sauté eggs yolks in 2 tablespoons of butter using high heat, in third saucepan, until butter boils and eggs reach desired level of doneness. Pour sautéed eggs and butter on top of chicken-and-walnut mixture. Serve immediately.

TIDBITS

1) Pule me arra translates from Albanian to chicken with walnuts while gjellë me arra means dish with walnuts.

2) This is useful information if you’re ever on an Albanian quiz show.

3) According to one of my FacebookTM friends, Albania along with Moldova are the two forgotten countries of Europe. Your never hear of them.

4) I did find out, though, that Albanians are mad about walnuts.) There is an episode in the Dick van Dyke Show where aliens take over people’s bodies. You can tell they’re aliens because they have no thumbs and absolutely love walnuts.

6) The original Waldorf salad was created at the Waldorf-Astoria Hotel in 1896 by the maître d. This first version did not contain walnuts.

7) So we know the Waldorf-Astoria was not hiring walnut-loving aliens at that time. Walnuts were added to the salad later.

8) Thus we can pinpoint the Great Walnut-Loving Alien Invasion of Earth to after 1896.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: Albania, Albanian, alien invasion, chicken, cookbook, De Lancey, Dick van Dyke, Earth, entree, Europe, Facebook, gjellë me arra, Moldova, olive oil, pule me arra, quiz show, recipe, recipes, sea salt, show, thumbs, thyme, Waldorf, Waldorf-Astoria, walnuts | Leave a comment

Hungarian Goulash Recipe

Posted on March 12, 2013 by pauldelancey

Hungarian Entree

GOULASH

INGREDIENTS

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

Categories: cuisine, food, history, humor, international, recipes | Tags: Amazon, broth, Dutch, entree, forint, goulash, Hungarian, Hungary, Nook, onion, oven, paprika, parsley, pepper, pork, rainbows, saute, sea salt, sour cream, Soviet, Soviet Army, tenderloin, thyme | Leave a comment

Irish Hamburgers Recipe

Posted on March 1, 2013 by pauldelancey

Irish Entree

IRISH HAMBURGERS

INGREDIENTS

1 4-to-5 pound ready-to-cook corned beef brisket
6 russet potatoes
3 large carrots
1 large white onion
1/2 head cabbage
water
6 hamburger buns

SPECIALTY UTENSIL

crock pot

PREPARATION

At the crock pot’s low setting, the brisket can take 10-to-14 hours to become tender. The high setting will cut this time by about half.

Put ready-to-cook corned beef brisket in crock pot. Add water to crock pot until it covers the brisket. You may need to cut the brisket into smaller pieces depending on the size of your crock pot. Cook for 10-to-14, possibly overnight, or until brisket is tender.

Clean potatoes and carrots. Cut potatoes carrots, onions, and cabbages in slices no thicker than 1/2″ inch and add them to the crock pot. and vegetables. Add water until it covers the brisket and vegetables. Cook on low setting for about 2 hours or until vegetables are tender.

So far, this has been a simplified, but still traditional meal of corned beef. But new culinary horizons beckon. Beef burgers beget beguilingly Irish burgers, beggorah.

Put a slice of corned beef from crock pot on bun. Top that with a slice of onion and cabbage also from the crock pot. Add a squiggle of mustard and complete with top bun. A Irish burger to be sure.

Use remaining ingredients in crock pot as a traditional corned beef meal or as in the next recipe, corned-beef soup.

TIDBITS

1) This recipe uses carrots. The world famous cartoon character Bugs Bunny loved carrots.

2) Bugs Bunny was named after one of his creators at Warner Bros. studio, Buggsy Hardaway.

3) Bugs Bunny was officially born on July 27, 1940 in a rabbit warren under Ebbets Field, home of the Dodgers, in Brooklyn. Although previous incarnations occurred in the late 1930s, his official cartoon debut occurred on that date in a cartoon feature called a “Wild Hare.”

4) Bugs went on to have a illustrious cartoon career starring in several beloved shorts and even a few movies. This patriotic bunny also squared off successfully against the nefarious German and Japanese leaders of World War II. Bugs even appeared in two-minute films designed to get Americans to buy war bonds.

5) It’s possible without Bugs Bunny’s buy-war bonds films America would not have had enough funds to prosecute the war against the Axis powers.

6) And indeed, America’s fighting men were grateful. Bugs Bunny was the official mascot of at least one air training school and two air squadrons.

7) Bugsy Siegel’s story is somewhat different. Born into the real world, Bugsy rose to prominence as a bootlegger and notorious co-founder of Murder, Inc. Switching to gambling, Bugsy founded the Flamingo Hotel in Las Vegas, Nevada. He was gunned down in 1947.

8) There you have it. One Bugsy has made the world laugh for decades and won a world war. The other Bugsy not so much.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, history, humor, international, recipes | Tags: 160 Fun Recipes, air training school, Axis, beef brisket, bonds, Brooklyn, Buggys Hardaway, Bugs Bunny, Bugsy Siegel, buns, burgers, cabbage, carrots, cartoon feature, cookbook, De Lancey, Dodgers, Eat Me, Ebbets Field, entree, Flamingo Hotel, fun, German, hamburgers, Inc., Irish, Irish hamburgers, Japanese, Las Vegas, murder, Nevada, onion, recipe, recipes, russet potatoes, war bonds, Warner Bros., Warner Brothers, Wild Hare, World War II | Leave a comment

Hot Dog Quesadillas À La Provençal Recipe

Posted on January 29, 2013 by pauldelancey

Fusion Entree

Hot Dog Quesadillas À La Provençal

INGREDIENTS

no-stick spray
4 turkey dogs
1 teaspoon herbes de Provence
1 Roma tomato
1/2 white onion
1/2 cup cheddar cheese
4 flour tortillas

PREPARATION

This fusion entree comes from my fevered imagination heated up by a surplus of tortillas and herbes de Provence. Oui arriba.

Preheat oven to 350 degrees. Cut turkey dogs into halves lengthwise. Coat hot-dogs with spray. Put herbes de Provence on plate. Roll turkey dogs on plate until they are all covered with herbes de Provence. Mince tomato and white onion. Sprinkle tomato, onion, and cheese evenly over two tortillas. Complete the quesadillas with another tortilla over each of the two-covered tortillas.

Put the quesadillas on a sprayed cookie sheet. Put in oven. Bake for about 10 minutes or until the quesadillas are crispy or start to brown. Cut quesadillas into halves and serve.

TIDBITS

1) There are apparently no fun facts about quesadillas. You’d think something that looks like a Frisbee would have all sorts of things listed.

2) But the Frisbee does. The Frisbee originally was developed by Morrison and Franscioni in 1948.

3) The inspiration for the design came from the pie pan that Morrison used for the pies he sold.

4) Millions and millions of Frisbees have been sold.

5) Just because Morrison and his wife tossed a pie pan around after eating a pie.

6) Unfortunately, other kitchen implements do not make good tossing toys. Knives and anything made of glass come especially to mind.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, Uncategorized | Tags: 169 Fun Recipes From All Over the World, cheddar, entree, Franscioni, Frisbee, fusion, herbes de Provence, Morrison, Provencal, Provence, quesadilla, Roma, tomato, tortilla | Leave a comment

Posts Tagged With: entree

Spinach Stew From Central Africa

Chutney Hamburgers Recipe

Hawaiian Pizza