Posts Tagged With: mackerel

Tea Eggs

Taiwanese Appetizer

TEA EGGS

INGREDIENTS

12 eggs
6 tablespoons soy sauce
2 tablespoons oolong tea or black tea
3 star anise pods
3 bay leaves
3″ stick cinnamon
4 cloves
½ teaspoon fennel seeds
½ teaspoons Szechuan peppercorns or Tellicherry peppercorns or peppercorns
2 teaspoons light brown sugar
½ teaspoon salt

Serves 6. Makes 12 tea eggs. Takes at least 1 hour plus up to overnight for extra marinating.

PREPARATION

Add eggs to large pot. Cover with water. Bring to boil using high. Bring to boil. Reduce heat to low-medium and simmer for 10 minutes. Cover and remove from heat for 10 minutes. Remove eggs from pot and put in a large bowl filled with cold water and a few ice cubes. Tap eggs all over with spoon until the eggshells are cracked all over. (Do not peel.)

Put eggs and all other ingredients in pot. Cover with cold water. Bring to boil. Reduce heat to low, cover, and simmer for 20 minutes to 1 hour. (Longer simmering times result in darker and more flavored eggs. Remove from heat. Let cool for at least 20 minutes. (You can let the eggs marinate in the refrigerator for hours or even overnight for a stronger flavor.) Peel and serve. The remaining liquid makes a tasty tea.

TIDBITS

1) Seven-ElevensTM in Taiwan sell tea eggs.

2) In Japan, the Seven-Elevens serve salmon on rice with butter and soy sauce, octopus salad, squid salad, cured mackerel on rice, beef dishes, cheeses, fruit cups, bento chicken, ginger chicken, and teriyaki chicken. And scotch.

3) If you’re in Thailand and in the mood for new and exciting potato chips, why head to the local Seven-Eleven? You can find there chips with the following exciting flavors: chocolate, French salad, pizza, honey-garlic pork, sweet and spicy, Peking duck with sauce, nori, crab curry, fried shrimp, sushi, taro fish, and finally hot chili squid when mildly spiced chili squids chips simply won’t do.

– 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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Potato Croquettes

Worldwide Entree

POTATO CROQUETTES

INGREDIENTSPotatoCroq-

4 cups mashed potatoes
1 cup flour
1/2 tablespoon parsley
1 tablespoon imitation bacon bits
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 cup Parmesan cheese (or Romano)
2 eggs
1 cup bread crumbs
1/2 cup vegetable oil

makes about 20 1″ x 3″ croquettes

SPECIAL ITEM

electric skillet

PREPARATION

Add mashed potatoes, flour, parsley, bacon bits, pepper, salt, and Parmesan cheese. Mix with hands. Shape mixture into 1″ by 3″ logs. Dip logs in eggs, then roll logs in bread crumbs.

Add oil to skillet and heat to 375 degrees. Add logs to skillet. Fry at 375 degrees for 5 minutes or until logs are golden brown on all sides. Turn frequently. (Be careful of hot oil.) You most likely will need to cook in batches. Drain croquettes on paper towels.

TIDBITS

1) The croquette is truly a worldwide dish, with countries everywhere adding different ingredients such as potatoes, bacon bits, beef, chicken, lamb, crab meat, shrimp, nutmeg, tomato sauce, curry, tuna, veal, rice, kidneys, peanut satay sauce, cabbage, sauerkraut, pork, piri-piri sauce, cod, salmon, mackerel, Parmesan cheese, Romano cheese, and eggs.

2) About half the people you talk to about croquettes will mention croquet, that game played with mallets and balls on lawns. Half won’t. Don’t let it worry you. It’s all programmed into our genes. When humanity spilled out of Africa millennia ago, the people who turned left developed the need to talk about croquet whenever croquettes are mentioned. Those who turned right never did.

3) Debate rages at the United Nations over croquettes. Many believe we should strive for one global croquette and be as one. Others claim croquette diversity enriches our lives. A third group eats all the croquettes while the first two factions argue.
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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Meatball Pizza

Italian Entree

MEATBALL PIZZA

INGREDIENTSMeatballPizza-

1/2 onion
1 red bell pepper
flour
pizza crust (bought or from below recipe)
1 14.5 ounce can diced tomatoes
1/2 cup pasta sauce
1/2 teaspoon garlic
1/2 pound ground beef
2 teaspoons Italian seasoning
1 cup grated mozzarella cheese
no-stick spray

SPECIAL UTENSIL

pizza pan

PREPARATION

Preheat oven to 400 degrees.

Slice onion and bell pepper into thin rings. Cut rings in half. Dust pizza pan with flour and spray with no-stick spray. Put pizza crust on pizza pan. Spread diced tomatoes and its juice evenly over the pizza crust. Spread pasta sauce evenly over the crust.

In small mixing bowl, smoosh garlic and ground beef together. Use hands to form meatballs 1/2″ inch cross. Sprinkle meatballs, Italian seasoning, and mozzarella evenly over pizza. Put pizza in oven and bake at 400 degrees for 10-to-15 minutes or until cheese or crust is golden brown.

TIDBITS

1) Favorite pizza toppings around the world:

America: bacon, ground beef, bell pepper, extra cheese, mushrooms (ugh. Sorry, I don’t like them), onion, pepperoni, sausage, tomatoes
Australia: shrimp, pineapple, barbecue sauce
Brazil: green peas, hard-boil eggs
China: thousand island dressing, eel sushi
Costa Rica: coconut, pineapple
France: flambée (bacon, onion, fresh cream)
Germany: egg, asparagus
India: pickled ginger, lamb, chicken tikka
Japan: ketchup, eel, squid, and Mayo Jaga (mayonnaise, potato, bacon)
Korea: sweet potato, shrimp
Netherlands: double meat, double cheese, double onion
Pakistan: curry
Russia: mockba (a combination of sardines, tuna, mackerel, salmon, and onions), red herring
Venezuela: corn, goat cheese

2) But if you really want to visit the cutting edge of pizza making you must go to Sweden where the following smorgasbord of toppings are popular: allspice, artichoke, banana, bacon, beets, bell pepper, Bearnaise sauce, cabbage, caper, carrot, chicken, chocolate, crab, curry, duck, eggplant, filet mignon, French fries, fruit cocktail, gorgonzola, guacamole, ham, hard-boiled eggs, honey. kebab meat. leeks, mashed potato, mayonnaise, onion, peanut, pepperoni, pickles, pineapple, raisin, salami, sausage, shallot, shrimp, white sauce, taco spices, tuna, and zucchini.

3) I really can’t explain Sweden’s unbridled culinary wildness. Swedish cuisine was much blander when I visited the country some years ago. Was there a mass poisoning of chefs by rotten lutefisk at a culinary convention? It’s quite possible; how can you detect bad lutefisk?

4) There are more pizza toppings in Sweden than are dreamed of in your philosophy.
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

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

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