Posts Tagged With: garlic

Greek Lemon Potatoes

Posted on June 9, 2013 by pauldelancey

Greek Entree

LEMON POTATOES

INGREDIENTS

6 potatoes
3 garlic cloves
4 tablespoons lemon juice
1 1/2 tablespoons olive oil
1 bay leaf
1/2 teaspoon oregano
2 teaspoons lemon zest
1 parsley
1/4 pepper
1 teaspoon rosemary
1 teaspoon salt
1/2 thyme
1/2 cup chicken broth

PREPARATION

Preheat oven to 425 degrees.

Peel potatoes. Cut potatoes into 1″ cubes. Mince garlic cloves. Put all ingredients except potato cubes in mixing bowl. Mix with fork or whisk. Put spice/herb/mixture in casserole dish. Add potato cubes. Turn potato cubes around until coated with spice/herb mixture.

Put casserole dish in oven. Bake at 425 degree for 1 hour to 90 minutes or until potato is tender and starting to turn golden brown.

TIDBITS

1) Rosemary has long been held to improve memory.

2) Rosemary was sometimes worn at the wedding ceremony to remind the happy couple to always remember their wedding vows and to bring good luck. At funerals, it meant the living would always recall the dearly departed.

3) The Chinese used rosemary to get rid of headaches and cure baldness.

4) Rosemary has long been held to improve memory.

5) The Greeks thought rosemary could aid the liver and improve digestion.

6) In the wonderful British television series, “All Creatures Great and Small,” the main characters wax ecstatic over the prospect of having rosemary added to lamb. This is the only time out of more than a hundred episodes that they ever mention a spice or a herb.

7) Rosermary branches were used in Medieval Europe to combat the plague.

8) Rosemary is a safe herb for “brown thumbs” to grow.

9) Rosemary is connected with the Virgin Mary. Their flowers obtain their color from the shawl Mary placed over the shrub.

10) Rosemary is a happening herb.

– 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: All Creatures Great and Small, baldness, British, brown thumb, Chinese, cookbook, De Lancey, Europe, funerals, garlic, Greek, Greeks, headaches, herb, lemon, medieval, memory, meon zest, olive oil, parley, potatoes, Virgin Mary, weddings | Leave a comment

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

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

Chilean Pastel De Papas (Potato meat pie)

Posted on May 26, 2013 by pauldelancey

Chilean Entree

PASTEL DE PAPAS
(Potato Meat Pie)

INGREDIENTS

3 medium brown potatoes
2 small red potatoes
1 chicken breast
3 garlic cloves
1 large onion
2 tablespoons olive oil
1 tomato
3 tablespoons tomato sauce
1 pound ground beef
1/4 teaspoon cayenne
1 teaspoon cumin
1/2 tablespoon paprika
1 teaspoon parsley
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons shredded cheese (panquehue if you can find it. ☺)
2 eggs
1/4 cup Parmesan cheese
no-stick spray

SPECIAL UTENSIL

9″ casserole dish

PREPARATION

Preheat oven to 350 degrees. Dream of a vacation in a Greek villa overlooking the crystal blue Aegean Sea while you peel potatoes. Put all potatoes in pot. Boil on high heat for 20 minutes.

While potatoes are cooking, cut chicken into 1/2″ cubes and mince garlic, onion, and tomato. Put garlic, onion, and olive oil in frying pan or skillet. Sauté for 5 minutes or until onions are tender. Stir frequently. Add tomato, tomato sauce, chicken, beef, cayenne, cumin, paprika, parsley, pepper, and salt. Cook for 5 minutes on medium heat stirring occasionally.

Remove potatoes from pot after they have been boiled for 20 minutes. Put potatoes in large mixing bowl. Mash them, mash ‘em good. Add eggs, shredded cheese and Parmesan cheese. Mix with whisk or fork until well blended.

Spray casserole dish with no-stick spray. Put meat mixture in casserole dish. Put mashed potatoes on top of meat mixture. Put casserole dish in oven. Bake at 350 degrees for 30-to-35 minutes or until top starts to turn brown.

Put your feet up. Call in someone to do the dishes and have a nice, cooling drink until your wonderful culinary creation is ready. Esta bien.

TIDBITS

1) This recipe uses two kinds of cheese.

2) Supposedly in the late 1800s a tidal wave stranded the USS Arakwe on Chilean soil. Looters approached the heavily damaged gunboat. The sailors couldn’t reach their cannonballs, so they loaded the ship’s big guns with large cheese balls and drove off the ruffians. Unfortunately, this story seems to be a myth.

3) A similar story has Uruguay winning a naval battle with Brazil in the 1840s through the use of stale balls of cheese. The television show, Mythbusters, analyzed cheese cannonballs and concluded cheese-cannon balls could punch holes out of an 1840 sail.

4) In World War Two, a Japanese submarine surfaced adjacent to the USS O’Bannon. The American sailors riddled the submarine with their destroyer’s smaller guns. However, they couldn’t lower their ship’s heavy guns enough to sink the sub. The Japanese realized this and came out the top hatch to fire their rifles on the Americans.

Apparently, the American sailors didn’t carry enough small arms to silence the Japanese rifle and pistol fire, so they threw potatoes at their adversaries. The Japanese thinking the potatoes were actually grenades fled back into their submarine. The American destroyer rapidly sailed away to a distance where they could bring their ship’s heavy guns to bear upon the Japanese and sink their sub.

Some versions deny completely the involvement of food in this story. Oh heck.

– Paul De Lancey, The Comic Chef

Categories: cuisine, history, humor, international | Tags: Aegean Sea, Brazil, breast, cayenne, cheese, cheese balls, cheese cannonball, chicken, Chile, Chilean, cumin, destroyer, garlic, Greek, grenades, ground beef, gunboat, meat pie, Mythbusters, olive oil, panquehue, paprika, Parmesan, parsley, pastel de papas, pistol fire, potatoes, submarine, Uruguay, USS Arakwe, USS O[Bannon, villa, World War Two | Leave a comment

Kenyan Coconut-Milk Plantain Recipe

Posted on May 25, 2013 by pauldelancey

Kenyan Entree

COCONUT-MILK PLANTAINS

INGREDIENTS

4 completely ripe plantains
1/4 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1 3/4 cups coconut milk

PREPARATION

Peel plantains. Cut plantains in round slices no thicker than 1/4″ inch. Combine all ingredients (head ‘em up, move ‘em out) into soup pot. Simmer on low heat for 30-to-40 minutes or until the plantains are tender and have absorbed all the coconut milk. Stir occasionally to ensure that all the plantain slices get covered with liquid. Serve hot. If not, serve cold.

TIDBITS

1) Cinnamon is truly a happening spice.

2) True cinnamon comes from Sri Lanka. Powdered cinnamon sold in America is usually not true cinnamon. Instead is really cassia, a similar tasting spice. Fret not, the sky is not falling. You can buy cinnamon sticks and grind your own cinnamon. Take back cinnamon! Yeah!

3) Cinnamon smells great. Indeed, God told Moses (Exodus 30: 22-33). to make holy anointing oil out of cinnamon, cassia, olive oil, myrrh, and scented cane.

4) The ancient folks scurrying around the Mediterranean and points east believed in the Cinnamon Bird. The Cinnamon Bird lived in Arabia and built its nest with cinnamon which it got from parts unknown.

5) The Arabians left heavy chunks of meat on the ground. The Cinnamon Birds would take the meat back to their nest. The weight of the meat would cause the cinnamon nests to fall to the ground. Of course, they could have accomplished the same thing by throwing bowling balls in these birds’ nest, assuming the sons of the desert had bowling balls way back then.

6) The ancient Roman, Pliny the Elder, debunked the myth of the Cinnamon Bird. Nothing got past old Pliny.

7) Economist alert! One ounce of cinnamon could get you fifteen ounces of silver in Roman times. Kinda made having cinnamon toast a special occasion.

8) During the Middle Ages, your social level was determined by the number of spices you had. Hee, hee, I’m fabulously rich! Oh wait, I’m not living in the Middle Ages. Dang it, where’s my time machine?

9) For centuries, European nations fought wars over who would control Ceylon’s, Sri Lanka back then, supplies of cinnamon. A bit like Black Friday at WalmartTM.

10) For a long time I thought Marshall Crenshaw’s song, “Cynical Girl,” was really “Cinnamon Girl.” It changed the meaning somewhat.

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international | Tags: America, ancient, anointing oil, Arabia, Arabians, bowling balls, cassia, cinnamon, Cinnamon Bird, cinnamon toast, coconut, coconut milk, cookbook, curry powder, Cynical Girl, De Lancey, Europe, European, Exodus, garlic, ginger, God, holy, Kenya, Kenyan, Marshall Crenshaw, Mediterranean, Middle Ages, milk, Moroccan, Morocco, Moses, myrrh, plantain, Pliny the Elder, recipe, recipes, Roman, salt, Sri Lanka, time machine, Walmart | 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

Libyan Imthawoma (potatoes in spicy sauce) Recipe

Posted on May 17, 2013 by pauldelancey

Libyan Entree

IMTHAWOMA
(Potatoes in spicy sauce)

INGREDIENTS

8 red potatoes
1 tomato
8 garlic cloves
1 stick butter
2 1/2 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon sea salt
1 teaspoon turmeric

INITIAL PREPARATION

Start boiling water. Peel potatoes. Puree tomatoes.. Mince garlic. Add potatoes to boiling water. Boil for about 20 minutes or until potatoes are soft.

GHEE PREPARATION

While potatoes are boiling, put butter in small sauce pan. Melt butter using medium heat. Do not cover the pan. After butter has melted and starts to foam reduce heat to low and simmer for about 15 minutes. Do not stir. (This goes counter to many cooking instincts. Resist. You can do it.) It’s ready when:

1) Someone yells, “It’s ready.”

2) A light tan crust forms on the mostly still surface.

3) The butter stops bubbling.

4) Starts to smell like popcorn.

Pour the melted butter through a colander into bowl. Discard solids left in colander. The liquid in the bowl is your ghee. You are now a ghee whiz.

FINAL PREPARATION

Put ghee back in sauce pan. Add garlic, cumin, paprika, salt, and turmeric. Sauté at medium high heat for 3 minutes. Stir frequently. Add tomato puree. Cook on medium heat for 3 minutes, stirring frequently. Put potatoes in sauce pan. Turn potatoes over until they are well coated with the spicy ghee. Simmer on low heat for 5 minutes, occasionally stirring the sauce and turning the potatoes. Serve and enjoy.

TIDBITS

1) I keep forgetting how to spell “colander.”

2) I have no problem is chrysanthemum, antediluvian, or even phthalein. I can’t remember the last word’s meaning, though.

3) When my older son was one-to-two years old, he convinced himself that I couldn’t drive without his help. He’d say, “Green means go” or “red means stop.”

4) I miss those days.

5) And doesn’t “Imthawoma” look a lot like “I’m the woman?”

6) With observations like that, it’s no wonder my son wanted to help me do things.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: butter, cookbook, cumin, De Lancey, Eat Me, garlic, ghee, imthawoma, Libya, Libyan, paprika, phthalein, potatoes, recipe, recipes, sauce, sea salt, spicy, tomato, turmeric | 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

Posts Tagged With: garlic

Greek Lemon Potatoes

LEMON POTATOES

Chicken Zambezia From Mozambique

CHICKEN ZAMBEZIA

Ground Beef Curry From South Africa

GROUND BEEF CURRY

Kelewele (Hot Plantain Chips) From Ghana

Chilean Pastel De Papas (Potato meat pie)

Kenyan Coconut-Milk Plantain Recipe

Pepper Jack Meatloaf Recipe

PEPPER JACK MEATLOAF

Zimbabwean Dovi (Peanut Butter Chicken Stew)

Libyan Imthawoma (potatoes in spicy sauce) Recipe

Jamaican Curried Chicken

CURRIED CHICKEN

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