Posts Tagged With: garlic

Lemongrass Chicken

Posted on December 24, 2012 by pauldelancey

Cambodian Entree

LEMONGRASS CHICKEN

INGREDIENTSLemGrCh-

2 boneless chicken breasts
1 1/2 tablespoons honey
1 tablespoon soy sauce (2 more tablespoons)

2 stalks fresh lemongrass (or 2 teaspoons dried or 1 teaspoon grated lemon zest or 1 teaspoon lemon juice.)
1 1/2 tablespoons vegetable oil
4 garlic cloves
1 1/2 teaspoons ginger
1/2 tablespoon onion salt
1 tablespoon lime juice
2 tablespoons soy sauce
2 tablespoons rice vinegar

1 cup rice
2 cups water

PREPARATION

Cut the chicken breasts into strips 1/2-inch wide and 2-inches long. Mince garlic cloves. Cut off the root end of the lemongrass stalk and strip off outside leaves. Mince inside core. (Or use dried lemongrass, or grated lemon zest, or lemon juice. Sometimes fresh lemongrass is as easy to get as Icelandic habañero peppers. Just do your best. I feel your spicing pain.)

Combine honey and soy sauce in mixing bowl. Thoroughly coat the chicken strips in this mixture.

Heat vegetable oil in wok or no-stick frying pan. Add chicken strips, garlic, lemongrass, onion salt, lime juice, soy sauce, and rice vinegar. Cook on medium high until chicken turns white. Stir frequently. Add more soy sauce if too sweet and more honey if not sweet enough.

You really should have a supply of fresh onions around the kitchen. At the time of writing this recipe my onions had gone bad, surly even, and my wife rightfully pointed out I was crazy to think she’d be going to the store when she had the kids’ baseball uniforms to clean. Hence, the onion salt. Life is like that.

Cook rice according to instructions shown on bag.

Serve on lovingly cooked rice. (Your guests will sense the love that went into the rice and the whole dish and gaze upon you with undisguised affection. And if they complain about the freshness of the lemongrass or its absence, send them to Iceland. If you can place them in the path of a lava flow, even better.)

TIDBITS

1) Yes, Iceland has volcanoes.

2) It also produces bananas.

3) Icelandic farmers have burned bananas on at least one occasion to drive up prices.

4) Cambodia produces bananas as well.

5) I first had this dish in Nantes, France, the hometown of the great novelist Jules Verne.

6) Iceland and Cambodia have never gone to war with each other.

7) Probably because they both grow bananas and understand each other on a deep level.

8) Germany and France have been pretty much free of banana plantations. But they fought each other three times from 1870 to 1945. Coincidence? I don’t think so.

9) Bananas were also a favored prop during the heyday of the silent-film era. The world was at peace then. When bananas disappeared from cinema the world went to war.

10) Besides ending war, the banana’s potassium helps boost bone mass.

11) So, write your Congressman and ask him to sponsor banana plantations all across America and indeed the 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.

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Teriyaki Chicken With Rice

Posted on November 25, 2012 by pauldelancey

Japanese Entree

TERIYAKI CHICKEN WITH RICE

INGREDIENTS

2 garlic cloves
1 1/2 teaspoons water (3 cups more later)
1 1/2 tablespoons cornstarch
1/2 cup sugar
1/2 cup soy sauce
1 1/2 tablespoons cider vinegar
1/4 teaspoon ginger
1/4 teaspoon Poultry MagicTM spice
3 chicken breasts

1 1/2 cups brown rice
3 cups water
2 yellow bell peppers
2 stalks green onion

PREPARATION

Preheat oven to 400 degrees. Mince garlic cloves. Cut chicken breasts into fourths. Dice yellow peppers and green onion.

Add garlic, water, cornstarch, sugar, soy sauce, cider vinegar, ginger, and poultry spice. Stir frequently while cooking on medium-high heat until sauce thickens and bubbles. Do not boil.

Pour sauce into baking dish, size 8-inches by 8-inches or greater. Put chicken into pan. Turn the chicken pieces around in the sauce until all sides are coated. Bake the chicken for about an hour or until done.

While chicken is baking, cook rice as directed on the bag of rice, use rice, or cook until rice is tender. Add minced bell peppers and green onion to top of rice.

Put rice mixture in bowl. Add teriyaki chicken and sauce.

TIDBITS

1) Don’t spill cornstarch. That white stuff gets everywhere.

2) “Teri” is Japanese for “luster” coming from the sauce and “yaki” means “grill.”

3) The “Why did the chicken cross the road?” joke came from vaudeville about a hundred years ago.

4) The most prestigious act out of ten vaudeville acts was the ninth.

5) I looked up “Fun facts about soy sauce” on GoogleTM and was given “Fun facts about strippers” as the second entry. I don’t believe I want to know the connection between soy sauce and strippers.

6) Often Chinese greet each other with “Have you had your rice today?” instead of “How are you?” Much nicer than “How’s it hanging?” don’t you think?

– 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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Thai Burger Wrap

Posted on October 20, 2012 by pauldelancey

Thai Entree

THAI BURGER WRAP

INGREDIENTS

1 1/2 pounds turkey meat
1 medium carrot, about 1/4 cup
3 stalks green onions, about 1/4 cup
1/4 teaspoon sesame oil
1/2 teaspoon chili powder
2 garlic cloves
1/2 teaspoon ground ginger
2 tablespoons smooth peanut butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon peanut oil
1/4 cup fresh cilantro
2 teaspoons mayonnaise

romaine or iceberg lettuce

PREPARATION

Mix top ingredients thoroughly by hand. Make patties. Fry patties on medium-high heat for about 5 minutes, flipping them once. Wrap patty with a leaf of romaine lettuce. Wash hands before greeting dinner guests, likable or not.

TIDBITS

1) Steve Martin was a romaine-lettuce salesman appearing on a Saturday Night Live takeoff of Family Feud.

2) Thailand used to be called Siam. The musical, The King and I, was set in Thailand. The non-fiction book, on which it was based, is much more serious in tone.

3) Thailand was never conquered by the Europeans.

4) At one time, Thailand’s new army officers were required to master golf.

5) Golf is a good way to learn cussing.

6) There is no 6).

– 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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Cuban Stuffed Peppers

Posted on October 5, 2012 by pauldelancey

Cuban Entree

CUBAN STUFFED PEPPERS

INGREDIENTS

4 garlic cloves
1/3 medium onion
1 cup cooked rice
2 cups water

1/2 pound ground beef
1/2 pound ground turkey
2 teaspoons olive oil

1 14.5 ounce can diced tomatoes
1 7 ounce can diced green chiles
1/4 cup chicken broth
3 tablespoons tomato sauce
2 tablespoons oregano
1 teaspoon sea salt
1/2 teaspoon coriander
1/2 teaspoon pepper

2 green bell peppers (3 total green peppers, 2 here and 1 below)
2 yellow bell pepper
2 red bell pepper (3 total green peppers, 1 here and 2 above)

1 green bell pepper

GUEST APPLIANCE APPEARANCES

microwave
microwavable dishes
sonic obliterator

PREPARATION

Mince onion and garlic cloves. Cook rice according to instructions on package.

Combine garlic, onion, cooked rice, beef, turkey, and oil in frying pan. Cook on medium-high heat until beef is no longer pink. Stir occasionally. Add in diced tomatoes, green chiles, chicken broth, tomato sauce, oregano, salt, coriander, and pepper. Bring to boil while stirring frequently. Reduce heat to low and cook uncovered for 15 to 20 minutes. Stir occasionally.

Meanwhile back at chopping board, cut the tops off 2 green peppers, 2 yellow bell peppers, and 2 red bell peppers. Scoop out seeds and white soft part of peppers. (Get rid of these seeds and all with your sonic obliterator.) Put as many bell-pepper halves in a microwave-safe baking dish. (You might need more than one such dish.) Add water to baking dish until water is level with tops of bell peppers. Fill the insides of the bell-pepper halves with water as well. Microwave for about 8 minutes or until bell-peppers are crisp-tender.

Remove peppers from baking dish and drain the water from them. Put equal amounts of meat mixture into and on top of each pepper half.

If desired, chop remaining green bell pepper into small strips for garnishing the filled bell peppers.

TIDBITS

1) Christopher Columbus brought cattle with him on his epic voyage of discovery in 1492. Cuba probably had cattle by 1493.

2) However, Hernando Cortez was the first to bring cattle to North America in 1519.

3) So, Cuba had a twenty-six year head start over North America in the race to develop the first hamburger.

4) The hamburger patty was developed in the German town of Hamburg in the early 1800s. The culinary world was indeed standing on a mountain gazing into the promised land of the hamburger.

5) German immigrants brought the hamburger patty to America. American can-do spirit applied itself and the first complete was first served at Delmonico’s in New York in 1826 or 1834 or perhaps even 1871 in San Francisco, depending on which historical research you trust. Culinary greatness had been achieved.

6) Oh sure, America has done bad things as well. Slavery, fill-in-the bubble tests, and long lines at the DMV come to mind.

7) Cuba has had its problems as well with slavery and dictatorship and although it didn’t discover the hamburger it can hold its culinary head high with its Cuban sandwich and this recipe’s dish, the Cuban stuffed peppers.

– 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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Garlic Potato Rice Soup

Posted on October 2, 2012 by pauldelancey

French Soup

GARLIC POTATO RICE SOUP

INGREDIENTS

1/3 cup rice
2/3 cup water

2 russet potatoes
1 red potatoes
2 garlic cloves
1/3 large yellow onion
1 2/3 cups chicken broth
1/3 cup water
1/3 tablespoon Poultry MagicTM Spice
1/6 teaspoon lemon pepper spice

UTENSIL

potato masher

PREPARATION

Cook rice separately according to instructions on package. While rice is cooking, peel russet and red potatoes. Cut both types of potatoes into eighths. Peel and mince garlic cloves and onions.

Put potato eighths, garlic, onion, chicken broth, water, Poultry Spice, and lemon pepper into large soup pan. Cook at medium-high for about 50 minutes or until all the potato eighths are completely soft. Mash the potatoes constantly until you feel no resistance. (No, there is no masher for human relationships. No. No! I said no.) Stir frequently. Add cooked rice to potato soup.

Supermarket potatoes cost almost the same whether you buy five pounds, two pounds, or just one microwavable tater. So, we all purchase the economical five-pound bag, leaving us with a lot of potatoes. This tasty recipe reduces your spud surplus wonderfully.

TIDBITS

1) The nutritious potato almost single-handedly kept European peasantry alive during the Thirty Years War in the 17th century.

2) Deadly nightshade is related to the potato. Unlike, its cousin, the tater, this plant is a deadly poison.

3) Which is why my recipes never include deadly nightshade.

4) Nor any other poison for that matter.

5) I do, however, use tomatoes frequently. Tomatoes are related to both the potato and deadly nightshade and were considered poisonous by American settlers in the late 17th century.

6) This fear by early colonials of the mighty tomato completely explains the lack of pizza parlors in early America.

7) Salem, Massachusetts became notorious for its Witch Trials of 1692.

8) In 1905, Lombardi’s in New York became the first restaurant licensed to sell pizza.

9) So, the Witch Trials delayed the licensing of American pizza by 213 years.

10) This explains resistance to capital punishment among many chefs.

 

– 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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Powegian Tomato-Breakfast Soup

Posted on September 7, 2012 by pauldelancey

American Soup

POWEGIAN TOMATO BREAKFAST SOUP

INGREDIENTS

1/2 white onion
2 garlic cloves
2 tablespoons butter
1 tablespoon olive oil
1 8 ounce package pork links
2 10.75 ounce cans condensed tomato soup
2 10.75 ounce cans filled with water
1 14.5 ounce can diced tomatoes
1 4 ounce can diced green chiles
4 eggs
1 teaspoon Vegetable MagicTM spice
1 cup grated four Mexican cheeses

PREPARATION

Dice onion and garlic cloves. Break pork links into pieces about 1/2-inch long. Melt butter in no-stick or saute pan. Put olive oil, onion, garlic, and pork links into saute pan. Cook for 5 to 10 minutes on medium-high heat or until links are no longer pink and onion starts to brown. Stir frequently.

In the meantime, add condensed tomato soup, the same amount of water, diced tomato, green chiles, eggs, and vegetable spice to a soup pot. Cook on medium-high heat for about 5 to 10 minutes. Stir frequently. (Stir clockwise. Stir counterclockwise. Stir clockwise. Stir counterclockwise. Take up martial arts. Become the next Karate Kid.) Lower temperature to medium. Transfer contents from saute pan and grated cheese to soup pot. Stir occasionally for about 3 minutes.

If you really like this soup, or any other dish in this cookbook, you are only obligated to give each guest one serving. You, the chef, are the only one who knows there is more tasty food still on the stove. Hee hee. Of course, if you are cooking this delight to pave the way to a marriage proposal, you really should consider giving your life long partner-to-be an extra helping.

TIDBITS

1) As far as I know, there have been five versions of the movie, The Karate Kid.

2) The actor, Ralph Macchio, who played the Kid, was 27 years old in the third movie.

3) The Kid was a girl in the fourth movie.

4) The Kid switched back to being a boy in the fifth movie, which took place in China.

5) You cannot just join the Communist Party in China. You have to be invited. Just like to the Masters golf tournament in Augusta, Georgia.

6) I played my only 18-hole golf game the day after a rain storm. The golf balls didn’t roll at all. As soon as they landed after a long drive, they stopped.

7) No fair. If the weather had been fine, I probably could have shaved 75 strokes off my score of 225.

8) Why is it impossible to find a pen in your home?

– 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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Turkey Stroganoff

Posted on August 30, 2012 by pauldelancey

Russian Entree

TURKEY STROGANOFF

INGREDIENTS

12 ounce bag egg noodles
water
1 garlic clove
1 small onion
1 1/2 pounds ground turkey
1/2 teaspoon coriander
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 teaspoons butter
1 tablespoon olive oil
1 1/2 tablespoons flour
1 cup chicken broth
4 tablespoons sour cream

PREPARATION

Start cooking egg noodles according to instructions or slowly add egg noodles to large pot of boiling water. Keep noodles in boiling water for 5 to 7 minutes. Drain water from noodles with colander.

Mince garlic clove. (Do a small victory dance to celebrate another victory of Man Versus Garlic.) Dice onion (If you look carefully through your tearing eyes, you might see the onion bits move slightly. This is indeed the onion’s victory dance and you should be honored if you get to see it.)

Meanwhile, back at the mixing bowl, combine turkey, garlic, coriander, salt, pepper, onion, and paprika. Cook until there is no pink turkey meat.

Melt butter in frying pan using medium heat. Add olive oil and flour. Stir constantly until mixture thickens. Add turkey/spice mix. Add in sour cream and broth. Cook on medium-high heat until the entire mixture is hot.

This is a simple dish with easy steps, yet enough spices to make your guests drool. Life is good.

TIDBITS

1) Butter is made by agitating fresh cream.

2) Fresh cream, being an inanimate object, is usually cool by nature and difficult to agitate.

3) So you’ll have to call your fresh cream all sorts of nasty things to agitate it enough to make it become butter.

4) Things like “Your momma dates Sweet N LoTM” and “Butter begins with ‘butt’.”

5) Butter is largely a colloid of milk and water.

6) What’s a colloid?

7) Butter comes in two varieties, salted and unsalted, just like nuclear power.

8) Although, unsalted nuclear power does seem to predominate.

9) But you could sprinkle salt on an enriched uranium rod if you so wanted.

10) Please put on a radioactive-proof suit before trying the previous tidbit.

11) During the Middle Ages, witches were able to transform themselves into insects to steal butter.

12) Witches don’t like margarine or spreads.

13) This is why you don’t find many witches anymore.

14) So, if you see a witch on Halloween, please give her a stick of butter. Life’s been hard for her.

15) And maybe the witch will be so grateful for your kindness, she’ll give you a spell to use on your boss.

– 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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Chicken Strips

Posted on August 27, 2012 by pauldelancey

American Entree

CHICKEN STRIPS

INGREDIENTS

2 pounds chicken breasts
1 big garlic clove
1 cup flour
4 eggs
2 cups bread crumbs
1/2 teaspoon cayenne pepper
1/4 teaspoon coriander
1 teaspoon lemon-pepper
1/2 teaspoon white pepper
1/2 teaspoon salt
1/4 teaspoon tarragon
1/2 cup peanut oil
1/2 cup sesame oil

PREPARATION

Cut chicken into 1-inch wide strips. This will be easier when the chicken is already partially thawed. Mince garlic clove.

Get three mixing bowls. Put flour in first bowl. Beat 4 eggs in second bowl. Put bread crumbs in large, third bowl. (You can make bread crumbs by putting toasted bread or old, dried bread in a food processor and mincing it.) Add minced garlic, cayenne, coriander, lemon-pepper, white pepper, salt, and tarragon.

First, roll a chicken strip in flour until all sides are covered. Second, submerge the strip in the egg bowl. Third and last, roll the chicken in the bread crumbs until it is completely covered with bread. Repeat these three steps for all chicken strips. The order for this procedure is particularly important.

Put peanut oil and sesame oil in electric skillet. Heat at 350 degrees. Drop the coated chicken strips in the oil. (Be sure to keep the skillet’s lid between you and the skillet as hot oil might splatter out toward you when you drop the chicken into the skillet.) Cook for 4 minutes, or until golden brown, and turn all strips. Cook for another 4 minutes until the same wondrous color shows up on all of them.

Put paper towels, or napkins, on plate. Put strips on towel. This dish is even tastier with the honey-mustard sauce recipe listed in the next recipe. (A culinary cliffhanger!)

TIDBITS

1) Time to reveal a secret. No one will believe you’re a serious cook unless you say the words, “golden brown,” every five minutes.

2) In the same five minutes, a rocket achieving escape velocity will have soared 2,100 miles.

3) That rocket will fall apart as stage after stage separates and plummets to the Earth.

4) You, however, will not fall to pieces by saying, “Golden Brown.”

5) The famed country singer Patsy Cline fell to pieces whenever you walked by.

6) Country music usually mentions: infidelity, beer, and trucks, but never chicken dipped in honey-mustard sauce.

7) Time to expand the genre.

– 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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Spaghetti And Meatballs

Posted on August 16, 2012 by pauldelancey

Italian Entree

SPAGHETTI AND MEATBALLS

INGREDIENTS

1 1/2 pounds of ground turkey meat
2 big garlic cloves
1 cup of sourdough bread crumbs
2 jars of spaghetti sauce
12 ounces of spaghetti

COOKING THE SPAGHETTI

Follow the instructions on your bag of spaghetti. Different sizes and types of spaghetti have different cooking instructions.

PREPARING THE MEATBALLS

This dish is relatively forgiving. If it’s too spicy, add some water or tomato sauce. If it isn’t spicy enough add some more. If it’s too “liquidy”–-“liquidy” is a legitimate cooking term–-cook the sauce a little longer. If there isn’t enough sauce add more.

Begin defrosting the turkey meat overnight. This way saves electricity and is better for the environment than defrosting by microwave. Sometimes, however, you just don’t have the time. It’s a good idea to take the meat out of the microwave and remove the defrosted outer meat. If you don’t, you will end up cooking the outer part of your block of turkey meat, making it extremely difficult to make meatballs.

Mince the garlic cloves. Take a slice of sourdough bread and make crumbs out of it. I suggest a food processor as it can make smaller crumbs than you can and it won’t get bored doing it either. Sourdough is the chosen bread in this recipe as it goes well with the garlic and spaghetti sauces.

Mix the meat, cloves, and crumbs together. Make meatballs that are at least 1 inch in diameter and less than two. Meatballs that are more than 2 inches across stand a good chance of resembling a model of the Earth–-a hard crust on the outside, gray in the middle with a reddish core.

Put the meatballs in the pan. Actually, this recipe will make two pans worth, giving a huge, delicious meal or wonderful leftovers that your kids will eat the next day before you get up.

Cook on medium heat. Gradually add spaghetti sauce until the medium balls are covered. Reduce heat to low and cover. You won’t have to turn over the meatballs more than a few times as the sauce atop will keep the moisture in.

You’re ready with your sauce at this point. However, if your noodles are not, if you can’t get your kids to log off Wizard 101 or if your sweetheart is in the middle of a Wii Fit session, it is an extremely good idea to set the heat to warm at most or even shut it off. Stir occasionally and gnash your teeth. Your anger will evaporate with the compliments your hungry brood or guests will give you for this meal.

TIDBITS

1) Pasta was eaten by the Chinese seven-thousand years ago.

2) Cortez brought tomatoes back to Spain from Mexico in 1519. So his conquest of Mexico, while bad for the Aztecs, was a positive boon for the culinary world. No tomato sauces for spaghetti noodles for 5,500 years! Ugh.

3)Pasta was not brought back from China by Marco Polo. Ancient Romans ate this food as well. Dang, yet another example of how boring history can be.

4) Pasta was considered to be peasant food by Italian nobility until around the 19th century.

5) Pasta is an anagram for “pa sat.”

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

Chicken Recado Stew

Posted on August 15, 2012 by pauldelancey

,Belizean Entree

CHICKEN RECADO STEW

INGREDIENTS

2 small red potatoes
2 pounds boneless chicken breasts
5 tablespoons lime juice
1/4 cup barbeque sauce
1 teaspoon thyme
1 teaspoon basil
1 teaspoon white pepper
1 teaspoon paprika
1 teaspoon crushed red pepper
1 teaspoon coriander
1 teaspoon Jamaican Jerk spice

2 tablespoons red recado (This Belizean spice is found online.)
1 cup chicken broth

1 medium white onion
1 green bell pepper
1 stalk celery
2 stalk green onion.
6 cloves garlic
2 tablespoons vegetable oil

1 1/2 cups brown rice
3 cups water

PREPARATION

Boil potato eighths for about 15 minutes. Cut chicken breasts into bit-sized pieces. Mince onion and green onion and cut each potato into eight bits.

Put chicken bits into mixing bowl. Add lime juice, barbeque sauce, thyme, basil, white pepper, paprika, crushed red pepper, coriander, and Jamaican Jerk spice. (My goodness, I’ve just used up the last of my coriander. Augh! And the Jerk Spice should really be from Belize. I’m no longer spice ready!) Mix the chicken and spices until nearly all of the spices stick to the chicken bits.

Put recado and chicken broth in small bowl. Stir a few times to help the recado dissolve into the broth.

Saute white onion, bell pepper, celery, green onion and garlic in vegetable oil on medium-high heat for about 5 minutes. Add chicken and saute again until the outside of the chicken starts to brown and the inside is completely white. Add recado/chicken broth. Add potatoes, cover, and simmer for another 30 minutes.

Serve with rice (cooked according to instructions on package) to your family, or guests, who will be looking at you with adoration in their eyes.

TIDBITS

1) A thumbless dwarf called El Duende inhabits the Belizean forest and eats children who destroy the wildlife.

2) I wonder, could El Duende develop a taste for lawyers?

3) Belize possesses 900 Mayan sites.

4) If you don’t like ancient stone sites, you’ll be bored at all 900.

5) Coca Cola in Belize is bottled using cane sugar rather than the evil, nasty high-fructose corn syrup. Yay, Belize.

6) A web page about Belize had an advertisement for Alaska Air. Why?

7) In Belize, it is considered rude when coming upon someone for the first time, to greet them using their first name.

8) How on Earth, would you know that person’s first name when first meeting them?

– 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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