Posts Tagged With: Leonard Maltin

Arrowroot Custard

St. Vincentian Dessert

ARROWROOT CUSTARD

INGREDIENTSArrowrootCust-

3 tablespoons arrowroot
1 tablespoon milk (3 1/2 cups more later)
3 1/2 cup milk
2/3 cup sugar
1 teaspoon vanilla extract
4 egg yolks

PREPARATION

Add arrowroot and 1 tablespoon milk to small mixing bowl. Mix with fork until paste forms. Add 3 1/2 cups milk to pot. Cook milk on high heat until milk just starts bubbling. STIR FREQUENTLY. Add arrowroot paste from mixing bowl to pot and stir. Remove pot from burner. Turn heat down to low.

(Milk burns quickly. Anybody who comes by and sees you intent on boiling milk will say, “Careful, milk burns in a hurry! They cannot help it. It’s inevitable as falling asleep in the back row at a lecture for theoretical economics.)

Add sugar to pot. Mix with spoon until sugar dissolves. Return pot to burner. Simmer on low heat for 3 minutes. Remove pot from burner. Add in vanilla extract and egg yolks. Mix with whisk or fork until egg yolk blend in completely. Allow to cool. (The heat in the mix will cook the yolks enough during this time.)

Drink as much as you dare before sharing with guests. It’s really tasty.

TIDBITS

1) An anagram for “arrowroot custard” is “Coward roars, ‘Trout!’”

2) Arrowroot is a starch-rich underground creeping rhizome.

3) There was a 1964 movie called The Creeping Terror. Leonard Maltin, the film critic, gave it a “bomb” rating. His Classic Movie Guide said, “Awful horror movie, poor on every conceivable (and inconceivable) level.” I saw it. The monster looks a lot like a giant Denver omelette.

4) If that sort of horror movie can get made, why not The Creeping Rhizome? Just saying. You could have The Underground Creeping Rhizome but that would be way too scary.

– 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: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , | 2 Comments

Salsa!

Mexican Appetizer

SALSA!

INGREDIENTS

1 large red tomato
1/2 onion
1/2 green chile
1 jalapeño chile
2 tablespoons fresh cilantro
3 avocados
1/2 garlic clove or one small one
1/2 teaspoon olive oil
1/2 tablespoon lime juice
2 tablespoons lemon juice
2 1/4 teaspoons cider vinegar
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

Makes 1 quart of delicious salsa.

PREPARATION

Dice tomatoes, onion, green chile, jalapeño, cilantro and avocados. Mince garlic clove. Mix these ingredients in large bowl with whisk. Add olive oil, lime juice, vinegar, oregano, salt, and black pepper. Mix again with fork or whisk.

Serve with tortilla chips, rolled corn tortillas with beans, or by itself.

This is a forgiving dish. It is easy to add more of any ingredient at any time to improve the taste. (No, don’t add lutefisk, noooooo!)

TIDBITS

1) Authentic salsa is always fresh.

2) Salsa is a type of music. Ketchup is not.

3) Salsa, the movie, was made in 1988 and directed by Boaz Davidson. Leonard Maltin gives it two out of four stars.

4) The Old Testament’s Book of Ruth has Boaz marrying Ruth after some cloak spreading. The movie, Story of Ruth, was made in 1960 and starred Stuart Whitman. Leonard Maltin gives it 2.5 stars.

5) Stuart Whitman was more well known for his movie roles as a cowboy such as in the 1961 movie, The Comancheros.

6) It’s unclear even after on-line search if Stuart Whitman liked salsa.

– 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: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , | Leave a comment

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