Hawaiian Entree
HAWAIIAN EGGS
INGREDIENTS
2 medium onions
1 8 ounce can pineapple pieces
1 tablespoon rice wine vinegar
1/4 teaspoon ground ginger
2 tomatoes or 1 pound can diced tomatoes
2 tablespoons butter
1 tablespoon corn flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled eggs
1 cup rice
2 cups water
PREPARATION
Mince onions. (You have purchased a small processor, haven’t you?) Drain water from diced tomatoes. Saute the onion in butter. Remove the pineapple pieces. Keep the juice.
Blend the corn flour, 2 tablespoons reserved pineapple juice, vinegar, ginger, diced tomatoes, pineapple pieces, cinnamon, salt, and pepper. Add this mix to pan and half of the remaining pineapple juice.
Heat on medium heat for 2 minutes. Simmer for 8 minutes more. Peel eggs. Cut eggs in half lengthwise. Cook rice according to instructions on package.
Cook rice and water according to instructions on bag. Spread this exciting rice on plate. Add eggs. Spoon sauce over rice and eggs.
TIDBITS
1) “Pineapple” is slang for “hand grenade.” This term derives from the appearance of American hand grenades during World War II.
2) Hawaii is one of the only two states not to allow gambling. The other is Utah.
3) Pineapples were unknown to the ancient Romans.
4) Pineapples were originally native to Brazil and Paraguay. Brazil has won the most World Cups in soccer. Coincidence? Perhaps …
– 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.
Paul De Lancey's Blog 