Posts Tagged With: lime

Lime-Chili Popcorn

American Appetizer

LIME-CHILI POPCORN

INGREDIENTSLimeChiliPopcorn-

1/4 cup popcorn
2 tablespoons lime juice
1 teaspoon chili powder

SPECIAL UTENSIL

air popcorn popper

PREPARATION

Put popcorn in popper. Put bowl underneath popper’s opening. Keep bowl in place until all the kernels have popped. Sprinkle lime juice and chili powder into bowl with popcorn. Stir with long spoon or fork.

TIDBITS

1) There is moisture in each kernel. This liquid turns to steam as the popcorn heats up. Water cannot escape the kernel shell. Pressure builds up until the kernel explodes.

2) Popcorn dating from 3000 B.C. has been found in New Mexican caves. People were happy.

3) The first permanent income tax for the United States was established in 1913. Americans became cranky. We fought a bloody war in Germany from 1917 to 1918. We greatly expanded our navy.

4) Charles Manley developed the first good electric popcorn popper in 1925 and sold it to theaters. Americans became happy again. Our economy boomed. It was the Golden Age of Comedy.

5) The Great Depression struck in 1929. Harrowing economic hardships resulted in fascist dictatorships in Germany, Italy, and Spain. America kept its democratic form of government.

6) Why? Popcorn. Popcorn was one of the few treats millions of Americans could afford to eat while watching their beloved movies.

7) The recent and relatively peaceful break up of the Soviet Union occurred because of the easy accessibility of popcorn in contrast to its popcornless Revolution of 1917.

8) The Wampanoag tribe brought popcorn to the colonists for that famous autumnal feast in Plymouth, Massachusetts. The grateful settlers called the meal, “Thanksgiving.” We are still grateful.

– Chef Paul
cover

My cookbook, Eat Me: 169 Fun Recipes From All Over the World, is 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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Fish with Peppers and Coconut Milk

Brazilian Entree

FISH WITH PEPPERS AND COCONUT MILK

INGREDIENTSCoconut_Milk-

1 red chile
1 red bell pepper
1 garlic clove
2 Roma tomatoes
1/2 onion (1/2 more later)
2 cod fillets (about 12 ounces total, or halibut or haddock)
2 teaspoons lime juice
1/2 teaspoon chili powder
1/2 tablespoon cilantro
1/2 teaspoon sea salt
1 cup coconut milk
2 tablespoons palm oil or vegetable oil (1 tablespoon more later)

1/2 tablespoon palm oil or vegetable oil
1/2 onion
1 cup cassava flour or all-purpose flour or toasted bread crumbs.

The camera was in Chicago when I made this dish so I couldn’t take a picture of it. Please enjoy the above picture.

PREPARATION

Seed and dice red chile and red bell pepper. Mince garlic clove. Dice tomatoes and 1/2 onion. Put cod in large mixing bowl. Pour enough water in bowl to cover cod. Add lime juice. Let sit for 30 minutes. Remove cod fillets. Pat them dry with towel. Put cod in skillet. Add red bell pepper, garlic, tomato, chili powder, cilantro, sea salt, and coconut milk. Let sit for 15 minutes.

Cook fish/spice/coconut mix on high heat until it begins to boil. Simmer at low heat with lid on for 5 minutes. Add 2 tablespoons palm oil. Simmer with lid on for 10 additional minutes.

While fish/spice/coconut mix simmers, thinly slice 1/2 onion. Sauté sliced onion second skillet with 1 tablespoon palm oil on medium-high heat for 5 minutes or until onion is soft. Add cassava flour and cook on medium-high heat for 2 minutes or until flour is lightly toasted.

Serve fish/spice/coconut mix on top of sliced onions and toasted cassava flour.

TIDBITS

1) Over half of the world’s cassava production occurs in Africa.

2) Where does the other 40 percent plus come from?

3) I think we can rule out Antarctica as a major source of cassava.

4) Unless, of course, the scientists in Antarctica, have vast hydroponic farms devoted to growing cassava.

5) Wouldn’t it be neat if there were a movie called Hydroponic Cassava Farming in Antarctica. I’d see it. After all, I saw Salmon Fishing in the Yemen.

6) Salmon Fishing in the Yemen was One World, One Movie’s choice for it’s 2013 movie. People all over the world watched this movie on the same day to promote world peace and have fun. Please feel free to visit the event site at: https://www.facebook.com/events/384691621637151/.

7) If he were still alive John Cassavetes would have been a natural for Hydroponic Cassava Farming in Antarctica. The accomplished actor starred in The Dirty Dozen and Rosemary’s Baby.

8) Rosemary is an herb with many beneficial properties. However, some types of cassava possess cyanide compounds. These varieties must be cooked thoroughly to avoid lethal cyanide poisoning which is generally considered ban especially by law enforcement.

9) But this would make for a really cool murder mystery. After all, who wouldn’t go see the movie, The Hydroponic Cassava Murders?
cover

My cookbook, Eat Me: 169 Fun Recipes From All Over the World, is 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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Recipe From My Cookbook As It Appears on Kindle Fire

My cookbook, Eat Me: 169 Fun Recipes From All Over the World is 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

A big thank you to Natasha Fondren of eBook Artisans who is as professional and competent as she is nice.

 

recado1

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

Guyanese Garlic Pork Recipe

Guyanese Entree

GARLIC PORK

INGREDIENTSGarlicP-

2 pounds pork loin
2 garlic bulbs
1/2 onion
5 cloves
1/2 teaspoon salt
1 teaspoon thyme
1 teaspoon Scotch bonnet sauce
1/2 tablespoon lime juice
2 1/2 cups white vinegar
2 cups water

1 tablespoon vegetable oil
1 1/2 cups rice

SPECIALTY ITEM

large jar with lid

PREPARATION

Cut pork into 1/2″ cubes. Mince garlic and onion. Put pork cubes, garlic, onion, cloves, salt, thyme, Scotch bonnet sauce, lime juice, vinegar, and water into large jar. Put lid on jar and marinate for 2-to-7 DAYS. This is no spur-of-the-moment recipe you can whip up to impress a future fiancee.

2-to-4 days later, add oil everything in jar to large skillet, pan, or Dutch oven and sauté on medium-high heat for about 7 minutes or until pork begins to brown. While pork mixture simmers, cook rice according to instructions on package.

TIDBITS

1) Garlic is a major ingredient in this recipe.

2) In 1986, French and Soviet spacemen quarreled over garlic. The French would not go into space without garlic. The Soviets complained about garlic’s bad smell and refused to allow it onto the space station. Did the world come close to war? I don’t know.

3) Garlic has been thought by many over the centuries to ward off vampires.

4) Perhaps the French though the Soviets were sending their vampires into space.

5) For decades, the Soviets sent their political undesirables into the gulags of Siberia.

6) Vampires are about as undesirable as people get and since space stations are farther from Moscow than Siberia, I understand the Soviets wanting to send their vampires into outer space.

7) And I totally understand the French government not wanting its astronauts to come back as vampires to infect the entire country because they were bitten by cosmonaut vampires.

8) I always have garlic in my home to ward off Russian vampire spacemen. Better safe than sorry, I always say.

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

Chicken Recado Stew

,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?

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

Chicken Tortilla Soup From Cookbook

Mexican Soup

CHICKEN TORTILLA SOUP

INGREDIENTSChicToS-

1/2 jalapeno pepper
2 green onions
1 medium onion
1 garlic clove
1 red chile pepper (omit to make milder)
1/2 avocado
2 chicken breasts
4 corn tortillas
32 ounces chicken broth
2 tablespoons lime juice
1 14.5 ounce can diced tomatoes with juice
7 ounce can diced mild green chiles (4 ounces to be milder)
2 teaspoons cilantro
1/2 tsp ground black pepper
1/4 teaspoon oregano
1/2 teaspoon Poultry MagicTM spice
no-stick spray
1/2 cup shredded Four Mexican cheeses

PREPARATION

Mince jalapeno pepper, green onions, onion, garlic clove, and red chile pepper. Avocado should feel slightly soft when squeezed. Peel skin from avocado. Remove avocado pit. Cut avocado into 1/2-inch cubes. Shred chicken breasts with knife or food processor. (Why, oh why, does the innocent, harmless chicken get cooked so often for our meals? Because it tastes good, goes well with so many spices, veggies, and sauces. So fire up that processor. Rrr!) Cut tortillas into 1/2-inch wide strips. Cut each strip into three pieces.

Pour chicken broth into large sauce pan. Add jalapeno pepper, green onions, onion, garlic, red pepper, avocado, lime juice, diced tomatoes with juice, green chiles, cilantro, pepper, oregano, and poultry spice. Stir occasionally. Bring to a boil.

Add shredded chicken. Cook on medium heat for about 20 minutes or until chicken is done. Stir occasionally.

While soup is cooking, spray baking sheet with no-stick spray. Place strips on sheet. Bake at 350 degrees for 8 to 15 minutes until crispy and golden. (Note ovens vary wildly in cooking times, due to age or size. Toaster ovens can cook much faster than a large, old oven. Watch out.)

Pour soup into bowls. (Should make about 8 bowls.) Sprinkle grated Mexican cheese and tortilla strips equally over all bowls.)

This is tasty. As the chef you’re entitled to a nice cold cerveza or root beer. (And be thankful you’re not a chicken.)

TIDBITS

1) I once had this soup served to me in the smallest soup bowl I have ever seen.

2) May 5 is my birthday. It is also Cinco de Mayo. When I was little, I thought all Mexico celebrated my birthday. Such kindness made me happy.

3) I later found out it was a minor holiday in Mexico. Basically, in the 1860s the Mexicans beat the French in a battle this day.

4) Who caused this French invasion of Mexico? Napoleon III, who was related to Napoleon I, who is my great-great-great-grandfather.

5) I am not responsible for my ancestors’ attempts to conquer the world.

6) My family is responsible for the first ice-cream store in New London, Connecticut. I am rather proud of this.

7) Part of my family came from Sonora, Mexico.

8) We had a ranch in Sonora. We lost it in the Mexican Revolution. My aunts fled Pancho Villa. Boo, Pancho Villa, boo!

9) I wish I could go back in time and serve lutefisk to Señor Villa.

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

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