Posts Tagged With: Eskimo

Chilaquiles

Mexican Breakfast

CHILAQUILES

INGREDIENTS

3 serrano chiles
2 tomatoes
1 green bell pepper
1 small onion
18 corn tortillas
1 cup vegetable oil
4 eggs
1 cup shredded Oaxaca or Monterrey Jack cheese
¼ cup sour cream

SPECIAL UTENSILS

food processor
8″ casserole

Serves 6. Takes 1 hour.

PREPARATION

Preheat oven to 350 degrees. Seed chiles. (Or leave seeds in for a spicier entree. Add chiles and tomatoes to food processor. Blend until tomatoes are pureed. Dice bell pepper. Mince onion. Cut each tortillas into 8 pieces.

Add oil to pan. Heat oil using medium-high heat until a little piece of tortilla in the oil starts to dance. Add tortilla pieces. Sauté for 12 minutes or until tortilla become crispy, but not burnt. Stir frequently. Remove tortillas pieces and place them on plates covered with paper towels. Add bell pepper and onion to pan. Sauté for 5 minutes on medium-high heat or until onion softens. Stir frequently. Remove bell pepper/onion mix. Add eggs to pan. Reduce heat to medium and scramble eggs until they are done to your liking.

Add ⅓ of tortilla to casserole dish, then ⅓ bell pepper/onion, followed by ⅓ egg to casserole. Smooth after each layer. Repeat 2 more times. Pour serrano chile/tomato puree over everything. Sprinkle cheese on top. Bake in oven at 350 degrees for 5 minutes or until cheese melts. Remove from over and spoon sour cream evenly over everything.

TIDBITS

1) “Chilaquiles” is an anagram of “Ah, ice quills.” Unlike their American cousins, Greenlandic porcupines have quills made from ice. These northern critters are also stupendously tasty. This is why Eskimo porcupine-hunters exclaim, “Ah ice quills,” whenever they come across ice quill remnants. And of course, it was but a matter of time before vibrant Greenlandic/Mexican chef community transformed porcupine stew into chilaquiles. Ah ice quills, indeed.

– 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

Suaasat – Greenlander Soup

Greenlander Soup

SUAASAT

INGREDIENTSSuaasat-

1 chicken breast (1 pound reindeer if you can get it)
1 onion
1 carrot
1 quart water
1/2 cup pearl barley
1/4 cup millet
1/4 teaspoon coriander
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon thyme

Makes 6 bowls

PREPARATION

Chop reindeer meat or chicken into 1/2″ cubes. Dice onions and carrots. Add cubes, onions, carrots, water, barley, millet, coriander, salt, pepper, rosemary, sage, and thyme to large pot. Cook soup on medium heat for about 1 hour or until chicken or reindeer cubes are fully cooked and barley and millet are tender.

TIDBITS

1) A Viking called Gunnbjorn discovered Greenland in 876.

2) Why does Gunnbjorn get all the credit for discovery when thousands of Eskimos had been living there for hundreds of years?

3) Because Gunnbjorn sounds a lot like GummiTM bears and everyone likes those.

4) Leif Erikkson discovered North America in 1000.

5) Why did Leif get all the credit when North America was discovered thousands of years by peoples crossing the land bridge between Siberia and Alaska thousands of years before?

6) Because Leif sounds exactly like leaf. The maple leaf grows on the maple tree. Maple trees produce maple syrup. Everybody loves maple syrup.

7) Proper branding is a must for all discoverers.

8) Erikkson is variant of Erickson. Erickson is the name of my Swedish born grandparents who settled in America about 100 years ago.

9) I don’t believe the Erikksons and Ericksons ever relinquished their claim of discovery.

10) So North America quite possibly belongs to me.

11) As long as North Americans love maple syrup.

– Chef Paul

4novels

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, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Blackened Turkey Dog Recipe – From Cookbook

Cajun Entree

BLACKENED TURKEY DOGS

INGREDIENTS

6 turkey hot dogs
6 hot dog buns
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon Poultry MagicTM spice
1/4 teaspoon cumin
1/4 teaspoon thyme
No-stick cooking spray

PREPARATION

Preheat skillet to 350 degrees. Completely defrost turkey dogs. Mix paprika, salt, cayenne, poultry spice, cumin, and thyme on large plate. Coat all sides of the turkey dogs with spray.

Place the turkey dogs on plate and roll them until they are coated with spices. Place turkey dogs in skillet and cook for 8 to 12 minutes making a quarter turn every 1 to 2 minutes, or until spices blacken.

Toast buns. (Why do hot dogs and hot-dog buns come in different amounts? Why has no president done anything about it?) Put turkey dogs in buns. If you like Cajun cooking, you should need no condiments, such as ketchup. But as the French say, “Chaque à son gout.”

TIDBITS

1) I have never seen blackened hot dogs anywhere. This dish is a product of my feverish imagination. It’s good, though.

2) In 1755 and 1758, the British exiled French Canadians from Acadia. Many moved to Louisiana where they became known as Cajuns.

3) Cajun food is spicy. Canadian food is not. Nor is Eskimo cuisine. Eskimos do not have hot sauce.

4) I mostly grew up in Arcadia, California.

5) Cayenne is the capital of French Guiana. French Guiana is in South America. Why is this land not independent? Do the people love French cooking?

6) Cayenne is mostly grown in Mexico, Asia, Africa, New Mexico, and Louisiana. But apparently not much in a land that has a capital named Cayenne.

7) National Hot Dog Day is July 18.

8) Babe Ruth is believed to have consumed twelve hot dogs and drank eight sodas between games of a double header.

9) Americans eat about 150 million hot dogs on the Fourth of July.

10) Humphrey Bogart was a big fan of hot dogs. Coincidentally, he won an Oscar for his performance in The African Queen.

11) Mustard is the favorite hot-dog topping among adult Americans. Kids, however, prefer ketchup.

12) Maybe this recipe will change that.

– Chef Paul

4novels

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: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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