Posts Tagged With: international

Chettinad Fish Fry

Posted on October 22, 2022 by pauldelancey

Indian Entree

CHETTINAD FISH FRY

INGREDIENTS

2 garlic cloves
1 shallot
½ tablespoon chili powder
¾ teaspoon coriander
½ teaspoon fennel powder
½ tablespoon garam masala
¾ teaspoon minced ginger
½ teaspoon turmeric
¼ teaspoon pepper
1 teaspoon vegetable oil (5 tablespoons more later)
1¼ pounds fish: cod, seer fish, or king mackerel
5 tablespoons vegetable oil
4 lemon wedges

Serves 4. Takes 1 hour 20 minutes.

PREPARATION

Mince garlic cloves and shallot. Add all ingredients except fish and 5 tablespoons vegetable oil to mixing bowl. Mix with fork or whish until you get a well blended paste. Cut fish into 8 pieces Pat cod dry. Pat paste onto fish pieces. Cover and refrigerate for 1 hour.

Add 5 tablespoons vegetable oil to large pan. Fry at medium-high heat until a little bit of paste starts to dance in the oil. Gently add fish pieces to hot oil. Fry for 3 minutes. Carefully flip fish pieces. Fry again for 3 minutes. Keep flipping and frying until fish turn brown on both sides, become crispy, and flaky. Garnish with lemon wedges. Goes well with rice.

TIDBITS

1) The two Chettinad Fish Fry fillets in the above picture look like wings. Birds have wings. They can fly. Fish that have highly modified pectoral fins can jump out of the water and glide for up to 650 feet.

2) Flying fish propel themselves out of the sea at 35 miles per hour. This speed far exceeds anything humans can manage. Of course, the limited range of the heavier-than-air fish rules out long distance races such as the mile. However, flying beat the pants out of human sprinters, whether it be the 100-yard dash or the even longer 100 meters.

3) This is why flying fish were banned from all international sprints. They never got the chance to compete in any Olympics. No, not even in 1896.

4) The Exocet missile is named after the Latin name for the flying-fish family. So, that is something.

 

– Paul De Lancey, The Comic Chef, Ph.D.

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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One Does Not Simply

Posted on August 1, 2022 by pauldelancey

 

Paul De Lancey, The Comic Chef, Ph.D.

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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Käsknöpfle (Cheese Pasta) from Liechtenstein

Posted on October 23, 2021 by pauldelancey

Liechtensteiner Entree

KÄSKNÖPFLE
(Cheese Pasta)

INGREDIENTS

2¼ cups flour
1 teaspoon salt
3 eggs
⅔ cup water
1 medium onion
1½ tablespoons butter
6 cups water
5 ounces Gruyère, Emmenthaler, or Appenzeller* cheese
2 ounces sour cheese: ricotta, cottage, Limburger, goat, Harzer*, or other

* = Appenzeller and Harzer cheeses are your first choices, but they are powerful hard to find in supermarkets. Better luck will be found online.

Serves 4. Takes 45 minutes.

PREPARATION

Add flour and salt to large mixing bowl. Mix with whisk. Add eggs and ⅔ cup water to small mixing bowl. Mix with whisk or fork. Add watery eggs to large mixing bowl. Knead with hands until you get a firm, smooth dough ball. Dough should be thin enough to be pushed through holes in slotted spoon. If not, add a little more water and knead once more. Cover with damp cloth and let sit for 15 minutes.

While dough sits, grate or crumble Gruyère and sour cheeses. Mince onion. Add onion and butter to pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently.

Add 6 cups water to large pot. Bring water to boil using high heat. Push dough ball through holes in slotted spoon into boiling water. You should be getting teeny, tiny bits of dough falling in the pot. Stir enough to keep dough from sticking to bottom of pan. Using slotted spoon, skim off dough bits as they float to the surface and add them to a serving bowl.

Add Gruyère and sour cheese to serving bowl. Mix dough bits and cheese with fork until well blended. Top with sautéed onion. Serve with applesauce or green salad.

TIDBITS

1) This is a Liechtensteiner entree. Liechtenstein is a tiny country. It needs a tiny tidbit. Indeed, if you were to spread out a picnic towel, part of the towel would spill over into neighboring Austria. To avoid international incidents, the Treaty of Vaduz forbids expressly picnics in Liechtenstein.

 

– Paul De Lancey, The Comic Chef, Ph.D.

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 Pulique

Posted on August 2, 2013 by pauldelancey

Guatemalan Entree

CHICKEN PULIQUE

INGREDIENTSChickenPuli-

3 chicken breasts
1/4 cup olive oil
2 cloves garlic
2 brown potatoes
4 fresh tomatillos
2 dried guajillo peppers
1 medium onion
4 Roma tomatoes
2 cups chicken broth

2 cloves
3 peppercorns
2 teaspoons annatto seed
1/2 teaspoon cinnamon
1 teaspoon cumin
3 tablespoons epazote

SPECIAL UTENSIL

spice grinder
Dutch oven

PREPARATION

Cut chicken into 1/2″ cubes. Coat chicken with olive oil. Add to Dutch oven and sauté on medium-high heat for 10 minutes or until chicken is no longer pink inside. Stir. occasionally.

While chicken sautés, cut potatoes into 1/2″ cubes. Add chicken stock and potato to soup pot. Cook on medium heat for 20 minutes or until potato is tender.

While chicken bakes and potato cooks, remove husks from tomatillos, and seed guajillo peppers. Mince tomatillo, garlic, guajillo peppers, onion, and tomatoes. Grind cloves and peppercorns. (Whew, work fast! Have a Roy Rogers drink to give you the necessary caffeine. ☺)

Pour potato/chicken broth over chicken cubes in Dutch oven. Add tomatillo, garlic, guajillo peppers, onion, tomatoes, cloves, peppercorn, annatto, cinnamon, cumin, and epazote to Dutch oven. Cook at medium-low heat for about 10 minutes. Stir occasionally.

TIDBITS

1) Oh crudness, my internet connection is out. I can’t look up fun facts about pulique. I’m jump starting my brain. Okay, here goes.

2) Pulique is quite popular in Guatemala.

3) It is not as popular where there is zero gravity such as the International Space Station.

4) Cooking involves much mincing of garlic. On Earth, garlic mincing means little garlic bits scatter millimeters into the air and fall all over the cutting board.

5) Only in zero gravity, those garlic bits keep rising in the air and fly all over the place until they hit the ceiling and the walls where they bounce and bounce up and down the corridors.

6) If the chef on the Space Station is mincing up a heap of garlic, pretty soon a cloud of garlic bits fills every corridor, floating and bouncing away for a long time.

7) Everything on the station soon reeks of garlic, even the billion-dollar experiments.

8) On the other hand, vampires hate garlic. The Space Station would be guaranteed to be vampire free.

9) Even if the vampires somehow built a rocket to propel them into outer space..

10) And as of going to press, vampires have shown no such technological skill.

11) Nor do they enough money to pursue such a monumental undertaking.

12) Nor do vampires have any real access to the global capital market.

13) Bankers everywhere no longer loan to vampires. Not for any project.

14) These financiers once lent to vampires, but the loans came back to bite them in the ass.

– 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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My Cookbook, “Eat Me: 169 Fun Recipes From All Over the World” is Available in Paperback and as an E-book

Posted on May 31, 2013 by pauldelancey

Woo hoo! My international cookbook, Eat Me, 169 Fun Recipes From Around the World, is out.

On Amazon: paperback and e-book

On Nook: e-book

cover

PRAISE FOR EAT ME

“Paul De Lancey’s cookbook, Eat Me! 169 Fun Recipes From All Over the World is as hysterical as it is chock-full of yummy recipes and wacky trivia.

“From the author of We’re French and You’re Not and The Fur West, De Lancey entertains supreme as he distills cooking to the simplest of terms—from boiling water (and identifying the stove) to preparing timeless classics from every corner of the globe including scrumptious Beef Stroganoff and Greek Wraps with tzatziki sauce.

“Every recipe is followed by hilarious tidbits, such as, ‘King Louis XV ate boiled eggs every Sunday. This practice ceased with his death.’ And advice galore, Crunchy Tuna Casserole – ‘This is not a good meal to make if your dishwasher doesn’t work as happened to me. Grr!’

“De Lancey is one of the freshest voices in the cookbook world. He will have your family and guests spewing milk from their noses as you read about the perils of dropping raw eggs from too great a height into hot Tomato Drop Soup.

“Eat Me! is a must read for anyone with a sense of humor and a desire to expand their menu.”
– Marie Etienne, author of Storkbites: A Memoir and Confessions of a Bi-Polar Mardi Gras Queen

“What’s up with straightforward, no-nonsense cookbooks? A little nonsense in the kitchen can make meal preparation more fun. That’s what Paul De Lancey does in Eat Me, a cookbook spiced with comedy, leavened with silliness, and still fully informative and functional. So get out those pots and pans and your sense of humor and have some fun creating that next meal.”

—Roger L. Conlee, author of Fog and Darkness and The Hindenburg Letter.

“I don’t cook, my favorite dinner is popcorn and M&Ms and I store my sweaters in the oven, but Paul De Lancey’s new cookbook may change all that. From what I’ve seen of his recipes and accompanying photos, this cook knows his ingredients.”

-Judy Reeves, author of A Writer’s Book of Days

“Eat Me by Paul De Lancey is the only way I know of to learn how to cook simple yummy meals while laughing too hard to eat your simple yummy meals. Seriously. This author’s recipes are so inextricably layered with absurdity, puns, and outrageous assertions that I never knew whether I was chuckling at his jokes or cooking them up myself. A great, side-tickling–and practical–read for anyone’s kitchen!”

– Reina Lisa Menasche, author of Twice Begun

– 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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A Query-Letter Failure October 28, 1994

Posted on November 30, 2012 by pauldelancey

A Query-Letter Failure

October 28, 1994

Mr. Amos Keeto, Editor
Illinois Bankers Association
1313 Mockingbird Lane
Chicago, IL 60606

Dear Mr. Keeto,

For too long the world of fiction has ignored the rich vein of humor to be found in bankers and their mutual funds.

My fictional play, “Let’s Visit Mr. Banker,” illustrates the single-minded advice of a banker who sells mutual funds. For example, if customers ask him about interest rates rising, he advises why they should sell. Similarly, if people question him about interest rates falling, he explains why they should again sell.

I earned a Ph.D. in International Finance from the University of Wisconsin. I base this fiction on my experience with financial experts, especially with those on television.

Please note that there is no need to return the manuscript. I look forward to hearing from you.

Sincerely,

Paul R. De Lancey

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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Today Is International Zombie Haiku Day

Posted on August 19, 2012 by pauldelancey

Please mister, zombie
Wouldn’t you rather have some
Nice lamb’s brains instead?

The hungry zombies
Want our brains because they are
All politicians.

What wine goes with brains?
Perhaps a fine rose would do
Because brains are gray.

Ninety-eight percent
Of  my brain remains unused.
You may have that much.

Rejoice, geeks and nerds.
Babes will soon lust for your brains.
They’ll be zombies, though.

Zombies, remember to
Pick up after your trash and
Your detached fingers.

– 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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