Posts Tagged With: lava

Crispy Fish Scallopini

American Entree

CRISPY FISH SCALLOPINI

INGREDIENTScrispycodscallopini

2 garlic cloves
1 pound cod fillets or other white fish
¼ cup flour (1 more tablespoon later)
¼ teaspoon pepper
1 teaspoon sage
¼ teaspoon salt
3 tablespoons chicken broth
1 tablespoons Chardonnay or white wine
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon drained capers
1 tablespoon flour
2 tablespoons butter
1 tablespoon olive oil (up to 2 teaspoons more)
¾ cup grated Parmesan cheese
1 teaspoon parsley

Serves 3. Takes 50 minutes.

SPECIAL UTENSIL

cooking mallet

PREPARATION

Mince garlic cloves. Pound cod fillets to ¼” thickness with clean cooking mallet. If you don’t have such a cooking tool, try putting a few sheets of wax paper on top of the cod and whack away with a blunt instrument.

Combine ¼ cup flour, pepper, sage, and salt in mixing bowl. Dredge the cod fillets through this mixture. Cut cod fillets into 6 cutlets. Put chicken broth, Chardonnay, water, lemon juice, capers, 1 tablespoon flour, and garlic in second mixing bowl. Mix sauce thoroughly.

Melt butter in no-stick frying pan. Cook on medium high and add 1 tablespoon olive oil. Place as many flour/pepper coated fillets as possible into frying pan. Cook for up to 5 minutes on each sides or until cutlets turn golden brown and crispy. Add 1 teaspoon olive oil to the pan each time you cook another batch of fillets. Remove cod.

Pour broth/caper sauce into frying pan. Heat on medium high for 1 to 2 minutes or until sauce boils and thickens. Pour sauce over cod cutlets. Sprinkle Parmesan and parsley over the cod.
TIDBITS

1) Early humans were hunter-gatherers. They liked crispy mastodon steaks. Baby-back mastodon ribs were a particularly liked delicacy.

2) Where delicacy meant a rib or hunk of meat cut of the mastodon with flint, then thrown on to the fire. If the went out early, the meat was cooked on the outside and left rare on the inside, trapping the juices inside. Thus, the culinary technique of searing was born. Well done, mastodon chefs! Well okay, except for the omnipresent layer of ashes on the meat. Mesquite wood provided the tastiest ashes. To this day, mesquite wood is the choice for all serious barbequers. I told you the prehistoric era was a hotbed of culinary innovation. Oh, and sometime the fires were put out by sand.

3) Indeed, a revolutionary recipe by Ogg, a caveman states:

Our People Entree

MASTODON STEAKS

INGREDIENTSmastodonhunt

1 mastodon
many pieces of mesquite wood
many handfuls of sand

Serves many. Takes time.

SPECIAL UTENSIL

flint

PREPARATION

Skin mastodon with flint. Cut out chunks of meat with flint. Pile mesquite near a likely place for a likely lightning strike. Wait for lightning strike. Throw mastodon chunks on fire. Have sex with wife. If the love making is quick, the meat will be rare. If the foreplay is slow and sensitive, the meat will be well done. Put out fire with sand.

4) The eruption of Mt. Vesuvius in 79 AD wiped out the towns of Pompeii and Heraclaneum. However, a survivor, Quintus Cato, gleaned some good out of the bad days. He thought, “What if I flattened some fish with a mallet, breaded it, and gingerly dipped the fish into the edges of the lava flow just long enough for the sand to run through this timer? Why, I’d have some great crispy fish scallopini!”

5) Many fishermen met their end falling into the hot lava while making this dish. The lava method of preparing fish rapidly fell out of favor. People hated Quintus. His family was shunned.

6) Then in 112 AD, his grandson redeemed his family’s honor when he thought, “Oh feck, why not use mesquite wood or even wood from the olive tree?” And so, crispy fish scallopini became easy to make. We are forever grateful.

cookbookhunks

Chef Paul

 

My cookbook, Following Good Food Around the World,  with 180 wonderful recipes will be available in just a few days. My newest novel, Do Lutheran Hunks Eat Mushrooms, is already available on amazon.com

Categories: cuisine, history | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Creamy Garlic Soup (Krémová Cesnaková Polievka)

Slovakian Soup

CREAMY GARLIC SOUP
(Krémová Cesnaková Polievka)

INGREDIENTScreamygarlicsoup

2 potatoes
4 cups water (1 more cup later)
¾ cup milk
1 cup water
5 garlic cloves
1 egg yolk
2 tablespoons butter
2½ tablespoons flour
½ teaspoon salt
2 large, hollowed round bread loaves
1 teaspoon parsley

SPECIAL UTENSIL

potato masher

Makes 2 large bread bowls.. Takes 1 hour.

PREPARATION

Peel potatoes. Cut each potato into four pieces. Add potato pieces and 4 cups water to large pot. Bring to boil using high heat for 20 minutes or until potato softens. Stir frequently. Remove from heat. Add milk and 1 cup water. Stir with spoon. Remove potato pieces from water. Leave water/milk in pot..

While water boils, mince garlic. Beat egg yolk in small cup. Melt butter in pan using low-medium heat. Add melted butter and flour to mixing bowl. Mix with whisk until blended. Add potato pieces. Mash potato pieces with potato masher. Mix potato, flour, and butter with fork until potatoes becomes creamy.

Add creamy mashed potatoes, garlic, egg yolk, and salt to pot with saved water. Bring to boil using high heat. Stir frequently. Reduce heat to warm and cook for 15 minutes or until everything is smooth. Stir frequently. Ladle soup into hollowed round bread loaves.. Garnish with parsley.

TIDBITS

1) It is virtually impossible to tell a volcano that has blown its from a creamy garlic soup bowl, but I shall try. Active volcanoes spew forth pumice and red-hot lava. Creamy garlic soup bowls have ingredients. Volcanoes are dangerous, often fatal. Soup bowls are tasty. You eat soup bowls with spoons. Lava is hot; you can’t eat it. Oh, and volcanoes are generally bigger than soup bowls. There.

cookbookhunks

Chef Paul

 

My cookbook, Following Good Food Around the World,  with 180 wonderful recipes will be available in just a few days. My newest novel, Do Lutheran Hunks Eat Mushrooms, is already available on amazon.com

Categories: cuisine, international | Tags: , , , , , , , , , , , , | 2 Comments

Juicy Lucy (stuffed cheeseburger)

American Entree

JUICY LUCY
(stuffed cheeseburger)

INGREDIENTSJuicyLucy-

1 onion
1 tablespoon vegetable oil
3 garlic cloves
1 ½ pounds lean ground beef
4 slices American cheese (other cheeses will seep out the sides of the patty)
1/4 teaspoon ground mustard
½ teaspoon ground four peppercorn blend (or pepper)
1/4 teaspoon salt
2 ½ teaspoons Worcestershire sauce
4 lettuce leaves
4 hamburger buns

PREPARATION

Cut onion into ½” slices. Add oil and onion slices to pan. Sauté on medium-high heat for 2 ½ minutes for each side or until onion softens. Mince garlic. Add garlic, beef, ground mustard, peppercorn blend, salt, and Worcestershire sauce to mixing bowl. Mix with hands. Divide meat into 8 round balls. Flatten them until they are 1/4″ thick. Fold a slice of American cheese in half, then fold in half the other way. Press folded cheese into the center of a patty. Top with second patty. Pinch sides of patties to seal in the cheese. (This really needs to be a tight seal. Don’t make the patties too thick or the cheese might not melt.) Repeat for 3 more patties

Add tightly sealed patties to frying pan. Fry patties on medium-high heat for 5 minutes. Flip patties. It is essential at this point to prick the patties several times to let steam from the cheese to escape. (If you do not, you risk the heated cheese forcing its way out of the patties.) Fry for another 5 minutes or until meat is browned to your liking. (Cheese becomes more molten with longer cooking. This is also a matter of preference.) Put patties on buns and top with grilled onion slices and lettuce and upper bun. Wait 1 minute before eating as the cheese inside can be like lava.

TIDBITS

1) There is a fierce partisan debate about which Minneapolis eatery first served this wondrous entree. Many claim Matt’s Bar invented it, while others maintain it was first served at the 5-8 Club (5-8 = – 3) where it is known as the Jucy Lucy.

2). Matt Dillon was the marshal of Dodge City during the Old West. He liked to eat beef. He probably would have loved a Juicy Lucy. Although, he’d have to use a time machine to eat a modern day Juicy Lucy. As a peacekeeper, he’d probably never say which place he preferred, Matt’s Bar or the 5-8 club. But if he did, who would dare to gainsay the quick drawing marshal of Minneapolis?

– 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

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Lemongrass Chicken

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.

– 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: Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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