Posts Tagged With: Mexican

What I Did Today

AlonzoTheMagnificent

I woke up and made breakfast. I did some finances and a much-needed tidying of the office. The natives and I went to the San Diego Zoo where I walked 6,000 steps including steep hills. I also developed a 20,000 word sign language with the apes. Go me!

We took home food from a rather good Mexican restaurant. I’m now home and am relaxing. My shoulders hurt a lot. Perhaps it’s arthritis. Perhaps it was from lifting the 880-pound abe Alonzo the  Magnificent. Who can say?

As always, behave yourselves when I’m not around.

You’re the best.

 

– 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.

 

Categories: about me, what I did | Tags: , , , , , , , , , , , , , , | 1 Comment

Champurrado

Mexican Appetizer

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CHAMPURRADO

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INGREDIENTS
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2 cups water
1¼ cups masa harina* or ⅔ cup corn flour
6 cups water* or milk
1 cinnamon stick
2 cloves (optional)
5½ ounces piloncillo* or ½ brown sugar
6½ ounces Mexican chocolate tablets
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* = The ingredients with an asterisk are authentic Mexican choices. They can be found in most supermarkets and authentic Mexican ones, or online. Water can be found everywhere. ☺
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SPECIAL UTENSIL
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electric blender
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Makes 8 cups. Takes 30 minutes.
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PREPARATION
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Add 2 cups water and masa harina to electric blender. Set mixer on puree and mix until well blended Add 6 cups water, cinnamon stick, cloves, and piloncillo to pot. Bring to boil using high heat. Stir occasionally. Reduce heat to low. Simmer for 3 minutes at low heat or until piloncillo melts. Stir frequently.
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Add chocolate tables. Stir until well blended. Add water/masa harina mix. Increase heat to medium high until mixture starts to boil. Stir frequently. Reduce heat to low and simmer for 10 minutes or until mixture thickens. Stir frequently. Remove cinnamon stick. Serve hot.
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TIDBITS
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1) Champurrado is a portmanteau, coming from the combined words of, champion, purring, and xtqnado. Champion and purring are English words. However, xtqnado is, of course, Incan. Xtqmado means “protection by chocolate.” Thus, champurrado means “protection given from the chocolate purring one.” We would call it a happy brown cat. And oh, you can check out the Official Incan dictionary from the Gainesville Public Library. You might have to reserve it.
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2) Every year the Incas performed a ceremony to find the loudest purring brown cat. As long as the Incas anointed their sacred champurrado, no enemy nation could harm them. Then in 1532, the Inca’s divine protection deserted them when “Chocy,” their anointed cat, ran off to chase a sarcastic mouse. A month later, Pizarro conquered the Incan Empire for Spain. Coincidence? Perhaps.
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– 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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Today’s National Day

Today’s National Day is

Large Tortilla Day

Celebrate Mexican Tortilla Cuisine

I am. With these below bad boys. They’re nearly a foot wide. These big tortillas are going to be, no fated from long ago, to be the wrapping for large burritos.

Come celebrate Large Tortilla Day with me. Your taste buds and stomach will thank you.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

– 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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Tostada Shells

Mexican Appetizer

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TOSTADA SHELLS

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INGREDIENTS
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6 corn tortillas
1½ tablespoon olive oil (½ teaspoon on each tortilla side)
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SPECIAL UTENSILS
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baking sheet
aluminum foil or parchment paper
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Serves 6. Takes 20 minutes.
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PREPARATION
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Preheat oven to 400 degrees. Line baking sheet with foil Place tortillas on foil so that they don’t touch each other. Use brush to spread ½ teaspoon olive oil on each tortilla side. Bake for 7 minutes at 400 degrees. Flip tortillas. (Be careful.) Bake for another 7 minutes or until tortillas become crispy like a tortilla chip.
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Remove from heat and cool on plate cover with paper towel.
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TIDBITS
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1) Tostada is an anagram for DA toast. Because district attorneys everywhere have loved tostadas, as who does not? However, DAs have an especially deep and abiding love for tostadas that transcends national boundaries and the centuries. If you wish, I can direct you to volumes of research by culinary lawyers.
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2) The tostada craze first infected jurisprudence when in 1920 Pablo Erickson bribed a Manhattan DA to mount a particularly feeble prosecution. Of course, Mr. Erickson was as a guilty as sin, but he was a great chef. (All Mexican-Swedish chefs are. It’s in their blood.) Anyway Chef Erickson served a tostada to the DA each and every day of the trial. Of course, the jury acquitted Pablo. However, this decision astounded the nation. Newspaper headlines screamed, PABLO ACQUITTED IN ERICKSON v GOODNESS.
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3) Hardened criminals took note and bribed DAs everywhere. Our streets teemed with ruffians and bad eggs. The height of our judicial system illness occurred from 1920 to 1933. How do we not know this? Because the Great Tostada Corruption (GTC) coincided rather closely with Prohibition. Sure, GTC and Prohibition spawned corruption, but the bootleggers also emphasized violence. Illegal tostadas simply could not compete with hooch for newspapers headlines. Now you know why DA never let people take their pictures while they are eating a tostada.
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– 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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The Looming Apocalypse

My family’s favorite brand of freedom

I love refried beans. They’re part of my heritage, my family’s culinary history, and an essential ingredients in the world’s greatest cuisine – Mexican. So you can imagine I’m picky about refried beans. They should not include jalapeno peppers. Nothing wrong about jalapenos, but are we such savages, that we cannot add our own fresh jalapenos to the beans? Are we to be denied the freedom to decide the exact, proper amount, perhaps none that day, to our refried beans?

GIVE ME LIBERTY TO ADD MY OWN JAPENOS OR GIVE ME DEATH.

(Not as exhilirating as John Patrick Henry’s famous slogan, but you get the idea.)

So, you can imagine my horror and outrage when the two major supermarkets only had refried beans with jalapenos. I had to order plain refried beans from Amazon. Yes, Amazon was freedom’s last line of defense.

Write your senator, gather your arms, and take to the streets. The apocalypse is at hand.

 

– Paul De Lancey, 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.

 

Categories: about me, cuisine, food to die for, lifestyle | Tags: , , , , , , , , , , , , , , | Leave a comment

Smoked Ham Rub

American Appetizer

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SMOKED HAM RUB

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INGREDIENTS­
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1 cup brown sugar
½ teaspoon cinnamon
½ teaspoon ground cloves
2 tablespoons garlic powder
½ teaspoon ginger powder
½ teaspoon mustard powder
¼ teaspoon nutmeg
2 tablespoons onion powder
2 tablespoons paprika
1½ tablespoons pepper
2 tablespoons salt
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Makes 1½ cups. Takes 10 minutes.
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PREPARATION
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Add all ingredients to mixing bowl. Mix with fork until well blended.
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TIDBITS
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1) Idle minds often come up with great ideas such as electronic banking, air travel, and tacos.
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2) Great artists take their inspirations from subjects as diverse as: portraits, urban landscapes, pastoral settings and bowls of fruit, particularly bowls of still-life bowls of fruit.
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3) So it’s quite common and only natural to think how the great artists would have painted our tasty culinary creations. I’ve been wondering the same thing lately. So many great painters to chose from.
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4) I channeled  Señora Magdalena Carmen Frida Kahlo y Calderón to help me paint my Smoked Ham Rub. She was a great Mexican painter renowned for her many portraits, and works inspired by the nature of Mexico.
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5) Magdalena Carmen Frida Kahlo y Calderón (MCFKC) and I first tried using an Etch-A-Sketch(tm), but we couldn’t get the hang of that children’s toy.
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6) So, I let MCFKC’s thoughts guide my paint brush. Here’s what we came up. I hope you like it. Channeling spirits isn’t easy.
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– 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.

Categories: art, cuisine | Tags: , , , , , , , , , , , , , , | 1 Comment

Fajita Bowls

Mexican Entree

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FAJITA BOWLS

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INGREDIENTS
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4 8″ flour tortillas
non-stick spray
½ teaspoon red chili powder
¾ teaspoon cumin
¼ teaspoon coriander
¾ teaspoon Poultry MagicTM spice or chicken seasoning
1½ pounds chicken breasts
2 garlic cloves
1 small onion
½ green bell pepper
1 orange bell pepper
½ red bell pepper
4½ tablespoons vegetable oil (3 times at 1½ tablespoons)
1½ tablespoons lime juice (3 times at 1½ tablespoons)
¼ teaspoon TabascoTM sauce or a Mexican hot sauce
1½ cups lettuce
½ cup shredded Four Mexican cheeses
salsa (optional)
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SPECIAL UTENSILS
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4 nonstick tortilla salad bowl molds (nonstick and oven safe)
mandoline (optional)
lazy Susan, about 24 inches across, if you can find one.
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Serves 4. Takes 1 hour.
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PREPARATION – FAJITA SHELLS
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Preheat oven to 375 degrees. Spray both sides of tortilla with non-stick spray. Gently push flour tortilla down into tortilla mold. Do this for every tortilla mold. Put tortilla molds in oven. Bake at 375 degrees for 10 minutes or until tortilla molds brown around the edges and become crispy.
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PREPARATION – FIXINGS
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While tortilla bowls bake, make spice mix by whisking together in small bowl: chili powder, cumin, coriander, poultry spice, and Tabasco sauce. This is the spice mix. Cut chicken into strips ½” wide and 2″ long. Add ⅓ of spice mix to chicken. Mix until chicken is coated with spice.
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Mince garlic cloves. Use mandoline to slice the onion into rings. Cut rings into fourths. Combine ⅓ of spice mix with garlic and onion. Use mandoline to slice all the bell peppers into rings. Cut bell-pepper rings into fourths. Combine ⅓ of spice mix with bell peppers.
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Add garlic, onion , 1½ tablespoons vegetable oil, ½ and tablespoon lime juice to frying pan. Sauté for 5 minutes at medium-high heat or until bell pepper softens. Transfer to bowl on lazy Susan. Add garlic, onion, 1½ tablespoons vegetable oil, ½ tablespoon lime juice to frying pan. Sauté for 5 minutes at medium-high heat or until onion softens. Stir frequently. Transfer to bowl on lazy Susan.
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Add bell pepper, 1½ tablespoons vegetable oil, and ½ tablespoon lime juice to frying pan. Sauté for 5 minutes at medium-high heat or until bell pepper softens. Transfer to bowl on lazy Susan. Add garlic, onion, 1½ tablespoons vegetable oil, ½ tablespoon lime juice to frying pan. Sauté for 5 minutes at medium-high heat or until bell pepper softens. Stir frequently. Transfer to bowl on lazy Susan.
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Add chicken strips,  tablespoons vegetable oil, and ½ tablespoon lime juice to frying pan. Sauté for 5 minutes at medium-high heat or until cooked through. Stir frequently. Transfer to bowl on lazy Susan.
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Shred lettuce. Put lettuce and cheese in bowls on lazy Susan. Fill tortilla bowl with chicken, onion/garlic, bell pepper, lettuce, and cheese. Arriba.
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TIDBITS
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1) It is doubtful there ever was a real lazy Susan.
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2) To clear the good name of Susan, here is a list of famous Susan singers: Susan Boyle, Susan McFadden, and Suzi Quatro–Okay a variation on Susan, but I listened to her in college, so there.
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3) Famous Susan actresses: Susan St. James, Susan Hampshire–I  watched her in a Masterpiece Theater series during college; she rocked, Ms. Hampshire–Susan Dey, Susan Lucci, Susan Oliver, Susan Sarandon–star of the cult classic Rocky Horror Picture Show–and Susan Hayward
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4) Famous Susan authors: Susan Cheever, Susan Isaacs, Susan Sontag–I have a book of hers sitting on my bookshelf–and Susan Fromberg Schaeffer.
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5) Famous U.S. senator: Susan Collins.
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6) Famous social reformer and women’s right activist: Susan B. Anthony
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7) Famous interdisciplinary structural biologist: Susan S. Taylor
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8) Famous dog of Queen Elizabeth II: Susan.
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9) Famous Susan mass murderers: None.
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10) Famous Susan dictators: None.
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11) See? Susans are brilliant and nice. I can vouch for the niceness of every Susan I’ve met.
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– 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.

Categories: cuisine, international, observations | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Fiesta Stew

Mexican Entree

FIESTA STEW

INGREDIENTS

4 THIN boneless pork loin chops

2 avocados
1 jalapeno pepper
½ onion
2 tablespoons fresh cilantro
1 tablespoon lime juice
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup diced tomatoes
10 ounces queso quesadilla jalapeno (queso = cheese)
½ cup Crema Mexicana (sour cream)
¼ cup grated Four Mexican cheeses
¼ cup water
½ teaspoon cumin
¼ teaspoon cayenne
1 teaspoon red pepper flakes

SPECIAL UTENSILS

cooking scissors
Dutch oven

PREPARATION

Cut each thin pork loin into ½ inch squares. It is easier to do all this cutting with kitchen scissors than with a knife.

Mash the avocados thoroughly with a fork. (Make sure avocados are soft to the touch.) Ruthlessly remove stem and seeds from jalapeno pepper. Mince jalapeno pepper, onion, and cilantro. Crumble the queso quesadilla jalapeno. (There are no known tongue twisters that use the word, jalapeno.)

Add all ingredients to Dutch oven. Blend completely with fork or whisk. Cook stew on low heat for about 15-to-20 minutes. Stir occasionally. Cheeses should be completely melted.

TIDBITS

1) Pigs were first domesticated around 5,000 BC.

2) But beer was first brewed about 9,500 BC. Go, beer!

3) But it wasn’t until the last part of the twentieth century that packages of pork rinds AND six packs of beer were available in convenience stores.

4) At one time, some peoples used pig bones as weapons.

5) These civilizations lost out to ones using bronze swords.

6) Can you imagine Achilles and Hector fighting each other with pig knuckles?

7) Finally, pork’s myoglobin content is lower than beef’s.

8) I have no idea what that means.

 

– 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.

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

Toasted Rice-and-Bean Burrito

Mexican Entree

TOASTED RICE-AND-BEAN BURRITO

INGREDIENTS

¼ medium onion
½ red bell pepper
1 avocado
¾ cup rice
1½ cups water
1 15-ounce cans pinto beans with jalapeno peppers
1 7-ounce can diced tomatoes
2 ounces Cotija cheese
¼ cup sour cream
¼ teaspoon cumin
¼ teaspoon onion powder
½ cup grated Four Mexican Cheeses
8 medium flour tortillas
8 teaspoons Parmesan cheese
4 slices Swiss cheese

 

PREPARATION

Preheat oven to 425 degrees. Dice onion and bell pepper. Peel avocado, remove pit, and slice the good part into thin slices. Cut each Swiss cheese slice into 3 strips.

Cook the rice according to instructions shown on bag. (Unless, of course the instructions are in a foreign language. In this horrible case, take the appropriate intensive three-minute foreign language course.) If you are fortunate to own a rice maker, follow its instructions. (If you don’t own a rice maker, ask for one for Christmas. Make gentle hints as well for a gun to protect the first gift from increasingly desperate gangs of rice-maker thieves.)

While rice is cooking, drain water from pinto beans and diced tomatoes. Add onion, bell pepper, pinto beans, diced tomatoes, Mexican cheeses, Cotija cheese, sour cream, cumin, and onion powder to large frying pan. Cook on low-to-medium heat. Stir occasionally. (Unless, of course you are a hibernating polar bear, then just chill.)

When rice is ready, add it to frying pan. Stir. Put about 4 tablespoons of frying-pan mixture in lower-center part of tortilla. Fold edges in and roll up from the bottom. Spray cookie sheet with no-stick spray. Put burrito on cookie sheet with folded side down. Sprinkle Parmesan cheese on top of burrito.

Put cookie sheet with burritos on it in pre-heated oven. Bake for 10 minutes, or until tortilla or most of the Parmesan cheese is turning golden brown.

Remove cookie sheet from oven and cover the top of each burrito with thin avocado slices. Add a half slice of Swiss cheese on top of each burrito. Bake for 2 minutes or until the Swiss cheese turns brown or begins to melt.

TIDBITS

1) Avocado comes from a Native American word meaning “testicle.” Apparently, they thought avocados looked liked that. My Gosh, these early Americans must really have bulged in their loincloths.

2) Rocky Mountain Oysters are beef testicles. Yuck. Who would eat them? Deliberately?

3) Rocky Mountain Chocolate Company is, not surprisingly, famous for its chocolate.

4) Chocolate has been confirmed to have a slight–-slight means slight, guys-–effect on women. This is why, over the decades, men have given women chocolate when going on dates.

5) And if the woman refuses the chocolate, it wasn’t meant to be and the man has something to eat.

6) But, at least, the man has much higher chance of success with his date if he offers chocolate instead of Rocky Mountain Oysters.

 

– 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.

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

Pow Mex Chicken Noodle Soup

Mexican Soup

POW MEX CHICKEN NOODLE SOUP

INGREDIENTS

2 10.75 cans of condensed chicken noodle soup
¼ cup crumbled Cotija cheese
4 turkey dogs
3½ ounces diced green chiles
⅓ cup grated Four Mexican cheeses

PREPARATION

Pour the condensed chicken-noodle soup into a saucepan. Fill the soup cans with any water. (You may use Norwegian glacier water if you feel the need to impress gourmet friends.) Pour the water into the pan.

Don’t read this sentence.

Cut turkey dogs into ½” slices. Add hot-dog slices, Cotija cheese, green chiles and Four Mexican cheeses. Heat to boiling and serve. Stir frequently to keep the cheese from burning on the bottom.

This is a family favorite and also death to nasty cold bugs lurking in your throat or sinus.

TIDBITS

1) “Pow-Mex” is a fusion between Powegian food and Mexican.

2) Poway is the name of my fair city.

3) At one time Mexico owned the land on which Poway stands.

4) Green chiles spice up and spiff up any food.

5) Poway has its own train park complete with a 1903 Baldwin steam engine.

6) How many of us survived on condensed soups in college?

7) Poway has two live theaters and one bowling alley. It also boasts a low crime rate and a superb school system. I don’t know if that is a coincidence.

 

– 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.

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

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