Posts Tagged With: Mexican

Chicken Chipotle

Mexican Entree

CHICKEN CHIPOTLE

 

INGREDIENTS

1 medium onion
3 tablespoons vegetable oil
6 chicken breasts
1 cup crema Mexicana
1 tablespoon chipotle powder
¼ teaspoon pepper
½ teaspoon salt
⅓ cup chicken stock
1 teaspoon fresh parsley or oregano
2 limes

SPECIAL UTENSIL

mandoline

Serves 6.  Takes 50 minutes.

PREPARATION

Use mandoline or knife to slice onion as thinly as possible. Add onion and oil to large pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Remove onion. Add chicken breasts. Sauté at medium heat for 15 or until browned on both sides. Flip chicken breasts once. While chicken sautés, add crema Mexicana, chipotle powder, pepper, and salt to pot. Bring to boil using high heat. Stir constantly.

Ladle crema Mexican/chipotle sauce over chicken breasts. Simmer at low heat for 15 minutes. Flip chicken breasts once. Stir occasionally. Ladle chicken stock over breasts. Simmer at low heat for 5 minutes. Stir occasionally

While chicken simmers, dice parsley and slice limes into quarters. Add sautéed onion to serving dish. Place chicken breasts on onion. Ladle crema Mexicana/chipotle powder sauce over chicken. Garnish with parsley and lime quarters. Goes well with rice and warm corn tortillas.

TIDBITS

1) A conga line is a fun way to dance. A mango line has people dancing while slicing mangoes. This idea proved to be dangerous as mango bits on the floor made people slip and fall. The dancing stopped. Knives were replaced by mangolines. Then a typo in the influential cookbook, Latin Cooking, by Auntie Matter, changed mangolines forever into mandolines.

2) Chefs soon discovered that mandolines sliced onions better than mangoes. Within a week of Latin Cooking’s publication, the timid Juan Chipotle created Chicken Chipotle. Life is good.

Chef Paulcookbookhunks

My cookbook, Following Good Food Around the World, with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on amazon.com

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Carne Asada Tortas

Mexican Entree

CARNE ASADA TORTAS

INGREDIENTS – MARINADE

¼ cup fresh cilantro
3 garlic cloves
1½ pounds flank or skirt steak
½ teaspoon pepper
¼ cup lime juice
¼ cup olive oil (2 tablespoons more later)

INGREDIENTS – OTHER

1 medium onion
1 Roma tomato
2 tablespoons olive oil
4 bolillo, telera, or French rolls
grilling or cooking spray
½ cup refried beans
1 avocado
¼ cup crema Mexicana or mayonnaise

Makes 4 tortas. Takes 2 hours 40 minutes.

SPECIAL UTENSILS

mandoline (optional)
outdoor grill

PREPARATION – MARINADE

Dice cilantro. Mince garlic cloves. Add all marinade ingredients to mixing bowl. Mix by hand until steak is well coated. Cover and refrigerate for 2 hours. Let excess marinade drip off steak. (If not, you will have some rather exciting flames coming from the outdoor grill.)

PREPARATION – OTHER

Preheat outdoor grill to high. Use mandoline or knife to cut onion and tomato into ¼” thick slices. Add onion and 2 tablespoons olive oil to pan. Sauté onion at medium-high heat for 5 minutes or until onion softens. Add steak to grill. Grill steak on high heat for 5-to-10 minutes on each side, depending on your desired level of doneness. Remove steak. Spray the cut side of roll halves with grilling spray. Put roll halves spray side down on grill. Grill on high heat for 1 minute or until grilled side of roll halves turn golden brown. Watch carefully. Remove from heat. Cut steak against grain into 4 pieces.

Add refried beans to pan. Cook on medium-high heat until beans are warm. Remove from heat. Peel and cut avocado into 4 slices. Spread crema Mexicana on all roll halves. Add steak strips to bottom halves of rolls. Add onion, tomato, and avocado slices to bottom halves. Make an indentation in top halves of rolls. Place refried beans in indentations. Carefully turn over top halves with refried beans onto the bottom halves with the meat and veggies. Olé.

TIDBITS

1) The Mexican Revolution of 1910-1920 revolved around exceedingly complex issues such as: democracy versus oligarchy, large landed owners* versus impoverished peasantry, the authority of the Catholic church versus secular governments, and the ambitions of powerful generals and local strongmen.

2) * = This is not to imply the land owners were large, perhaps from the eating of too many too many burritos stuffed with shredded beef, lettuce, queso fresco, guacamole, and crema Mexicana. No, they had large estates, haciendas, that ran** for many miles in many directions.

3) ** = Land cannot run. A really big earthquake, 9.0 on the Richter Scale for example, can send shock waves through the ground that look like an ocean wave to any bystander***.

4) *** = Not that you’ll be able to stand up during a 9.0 earthquake. Most likely you’ll be toast.

5) I’ve used my daily allocation of asterisks – *. Life moves on.

6) Anyway, toast in Spanish is tostada. Tostadas are made mostly with beans and corn tortillas, which are cheap. This is revolutionary bands in Mexico ate quite a bit of tostadas.

7) The factions uniting, however briefly, behind successive central governments always had much more money than the rebelling peasants. The authorities could afford steak. Their armies ate well, often dining on carne asada tortas, the dish featured here.

8) The Mexican civil war was a lengthy, bloody affair. Armed bands and their leaders, jefes, shifted allegiances like the wind. Sometimes they fought for the rights of the peasants and sometimes they deserted to the government, the desire to devour a juicy, scrumptious carne asada torta proving too strong the resist.

9) Of course, the Mexican vegetarians stayed true to the cause of the bean tostada. Sometimes, even the most carnivorous soldiers in the Federal army felt the need to cleanse the palate with the delightfully simple bean tostada. When this happened, they deserted back the rebels.

10) And so it went. Battles went this way. Battles went that way. It all came down to which side would strike the decisive blow, to which side appeared the fiercest.

11) Both the Federales and the rebels used people. That was kind of a tie. The forces searched for something else. Then in an accident of fate, Pancho Villa and El Presidente Carranza both hit on the idea of using giant inflatable balloons made from MylarTM. Villa’s soldiers brought huge inflatable squirrels to the battlefield of Celaya. Carranza’s men, however, carried enormous inflatable snakes with them. Snakes are much fiercer than squirrels. Villa’s army broke and ran. The Mexican Revolution was effectively over. This is also why there’s a snake on the Mexican flag. There you go.

Chef Paulcookbookhunks

My cookbook, Following Good Food Around the World, with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on amazon.com

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Carnitas

Mexican Entree

CARNITAS

INGREDIENTScarnitas

4 pounds boneless pork shoulder or loin
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon salt
2 teaspoons lime juice

1 large onion
½ cup fresh cilantro
¼ cup orange juice

3 garlic cloves
1 medium onion
1 orange
¾ cup shortening or lard
8 9″ or 20 5″ flour tortillas

SPECIAL UTENSIL

Dutch oven

Makes 8 or 16 carnitas depending on size of tortillas. Takes 3 hours 30 minutes.

PREPARATION

Chop pork into 1″ cubes using cleaver. Add pork, chili powder, cumin, oregano, salt, and lime juice to large mixing bowl. Turn pork cubes until they are well coated. Cover and let marinate for 30 minutes.

While pork marinates, dice small onion and fresh cilantro. Add diced onion, cilantro and orange juice to small mixing bowl. This is your salsa.

Mince garlic cloves. Cut medium onion into slices ¼” thick. Separate orange into sections. Add shortening to Dutch oven. Melt shortening using medium-high heat. Add marinated pork, garlic, sliced onion, and orange sections. Cook on medium-high heat for 15 minutes or until pork cubes brown on all sides. Stir frequently. Cover Dutch oven and reduce heat to low and simmer for 1½ hours or until pork cubes are tender to the fork. Stir every 5 minutes.

Uncover Dutch oven. Continue to simmer pork/veggies for another 30 minutes or until most of the liquid has evaporated or been absorbed. Microwave all tortillas for 30 seconds. Top each tortilla with an equal amount of pork/veggies and salsa.

TIDBITS

1) It seems hard to believe, but culinary historians assure us that cars were once made with carnitas. It’s true, carnitas is an anagram for satin car.

2) It all goes back to 1910 and Mexico. The tightly knit Mexican aristocracy monopolized the nation’s political power, wealth, and satin. Black satin dresses were all the rage among high society. No wealthy woman would think of appearing in public without one. That was fine. That left just satin for peasant women to wear on weddings, bar mitzvahs, and the such.

3) Then in early 1910, Doña Josefa Enero regarded her Allis Chalmers with disdain. Although her motorman kept the car purring and shiny, something was missing. Something that made her embarrassed to be riding in it in public.

4) “Cinco albondigas!” she shouted. The car was made of metal! A true lady with Spanish blood could not been seen wearing a metallic vehicle. Satin! Satin! She needed to be clothed in a satin car.

5) So, the Eneros ordered a satin car for everyone in their family. Their neighbors, the Tortas, the Flans, and the Ceviches did as well.

6) Naturally, with the whole Mexican elite making their cars out of satin, there was no material left for the peasantry.

7) No satin for the peasantry. No weddings. No bar mitzvahs. No docile peasantry.

8) One evening in early 1910, an angry Nita Menudo dipped six habañero peppers in Doña Febrero’s tea before serving. Her mistress’ mouth erupted in fire. She slapped Nita. Nita ran crying all the way home.

9) Her irate husband, Roberto, took to the hills. Realizing that was useless, he came back.

10) “I will avenge you!” he roared. He clutched a knife and headed to the Febrero estate. The Revolution of 1910 – 1930 had begun.

11) It was a long walk–Nita was always driven–and by the time he got there, he was too tired to attack anyone. He limped home in shame. “We need transportation,” said Roberto’s astute neighbor, Ernesto Flautas, “if we wish to launch raids against our greedy pig masters.”

12) “O drato,” said Roberto, “we have no money to buy metal to make a car. Ai, yi, yi.”

13) “Que frijoles you are,” said Nita. “We have vast herds of wild pigs destroying our crops. Slaughter the pigs and let the meat bake in the hot sun until it becomes tough as metal. Then you make your cars. Then you can attack the rich. Then we can be free.”

14) So, the Mexican peasants made car out of pork. The people called the car “Nitas” after the woman who hatched the idea. Hence, “carnitas.”

15) The Revolution would rage for twenty years. This dish was created to honor the car that won it.

cookbookhunksChef Paul

 

My cookbook, Following Good Food Around the World,  with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on amazon.com

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Shrimp in Garlic Butter

Mexican Entree

SHRIMP IN GARLIC BUTTER

INGREDIENTSshrimpingarlicbutter

4 garlic cloves
6 tablespoons butter
¼ cup lime juice
1½ pounds jumbo shrimp peeled, deveined
4 small flour tortillas
2 tablespoons fresh cilantro (optional)

Serves 4. Takes 20 minutes.

PREPARATION

Mince garlic. Add butter to pan. Melt using low heat. Add garlic. Sauté on medium heat for 5 minutes. Stir frequently. Stop if garlic starts to brown. Add lime juice and shrimp. Sauté at medium heat for 3 minutes on each side or until shrimp turns pinkish-orange. Stir frequently. Warm tortillas in microwave or in pan on stove. Put shrimp in a serving bowl and tortillas on a serving plate. Let guests add shrimp to tortillas and garnish with cilantro as they wish.

TIDBITS

1) The ascent of life One-billion years ago: Viruses appear.

2) 900 million years ago (MYA): Taco trucks arrive. They serve wonderful food.

3) 800 MYA: Taco trucks disappear. Viruses, while great fans of all Mexican food, simply cannot eat much. It takes trillions and trillions of viruses to eat one taco. And viruses simply cannot carry enough cash with them. And they’re sightless and cannot even find a taco truck even if one were to bite them on the nose. Which viruses don’t have. One wonders how taco truck owners managed to find the financial backing to last through 100 millions years of disappointing sales.

4) 63 MYA + 1: Taco trucks reappear. The food is, as always, fantastic. Carnivorous dinosaurs love them. Taco vendors work out a barter agreement with them.

5) 63 MYA: Taco trucks disappear along with the dinosaurs and most of life on Earth. Giant meteors slamming into Earth, always a bad thing.

6) 1788: Taco trucks reappear in Paris, France. King Louis XVI loves their food.

7) 1793: Louis XVI is beheaded. Taco trucks disappear. The French Revolution has many excesses.

8) 1880s: Taco trucks arrive in San Antonio, Texas. We are living in a golden age.

 

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

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The Fart Primer

Our schools teach us how to solve quadratic equations. Our schools teach us how to compose essays on 19th-century English literature. They do not teach real-life survival skills. Specifically, they do not point out what foods make us fart. Say what you will about researching a prospective employer, all will go to naught if you bombard the interviewer with a barrage of deep and sonorous toots. Particularly if your blasts are stinky. So with the public welfare in mind, I present the following list. You’re welcome.

The worst fart causing foods are*:pintobeans

Bacon. Bacon! Bacon tastes great, worth any amount of farts.

Beans! What’s wrong with good ol’ reliable beans? “Beans, beans, the musical fruit . . . ”

Boiled cabbage. Smells like a fart when boiled. Still smells like a fart when farted.

Broccoli. There’s a reason President Bush didn’t like them.

Brussel sprouts. Must be tastier ways to construct a fart.

Candy: Especially if made with artificial sweeteners. Bad for the butt. Bad for the teeth. Bad at both ends.

Carrots: Improves your eyesight and more!

Cauliflower. Don’t let your dog eat this.

Cheese. Essential to modern cuisine, Italian, Mexican, you name it. Causes farts in countries around the world.

Collard Greens. Tasty if cooked right. Generates lethal farts either way.

Curry. The spice, not the actor.

Eggplant. Don’t let your dog eat this either.

Eggs. A versatile culinary ingredients. Eggs are essential to many fine dishes. Cooked by themselves, they are fart-making machies.

Fatty duck. Rendered goose fat is fantastic for making French fries. This dish is truly a doubled-cheeked sword.

French onion soup with cheese. Tastes great. The aroma changes on the way out, though.

Fried food, particularly fried chicken. Sometimes the taste is worth the consequences.

Frog legs. Why? Why? Why?

Lentils. Very vegetarian and vegan friendly. Not nose friendly.

Lutefisk. Smells horrible. Farting in a room with lutefisk will only make things smell better.

Milk. Especially if you have trouble breaking down lactose. Bowls of cereals, time bombs for the classroom.

Mushrooms. Slimy and fart causing.

Onion rings. Their taste will make guests want to come over. The farts will make them want to leave. Win. Win.

Pineapples. Visions of Hawaii. Odors of Hell.

Prunes. Makes you toot. Opens open your sluice gates as well.

Reconstituted beans. sulpher bombs. The ones backpackers use these on cross country trips. Your fellow trekkers will really believe they’re smelling a geyser or volcano.

Smoked oysters. Produce gourmet farts.

Snails with butter. Ew! Gross! Snails with anything are gross, expensive too. May I suggest beans?

Stuff canned in cottonseed oil. One of the food industry’s finest food-like products.

Tripe. Inards. Enough said. Stick with beans

* = Warning, results may vary.

 

Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available on amazon.com

The cookbook is also available as an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: food | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Crispy Fish Taco

Mexican Entree

CRISPY FISH TACO

INGREDIENTSFishTaco-

⅓ cup mayonnaise
1½ cups coleslaw mix or shredded cabbage
2 tablespoons oil (2 additional tablespoons later)
8 corn tortillas
2 tablespoons butter
2 garlic cloves
1 pound cod, tilapia, or orange roughy fillets
½ tablespoon lime juice
½ teaspoon cumin
2 tablespoons vegetable oil
1 cup melon salsa (See above recipe) or mango salsa

SPECIAL UTENSILS

electric skillet
9″ loaf pan

Makes 8 tacos. Takes 35 minutes.

PREPARATION

Add mayonnaise and coleslaw mix to mixing bowl. Mix with fork. Add 2 tablespoons vegetable oil to skillet. Heat oil to 375 degrees. The oil is hot enough if it sizzles when a tortilla is added. Add 1 tortilla at a time. Suté tortilla for 20 seconds on each side or until tortilla is crispy but still flexible enough to be folded. Fold tortilla in half and place it upright in loaf pan. Put a paper towel on each side of tortilla to drain off grease. Repeat for 8 remaining tortillas.

Melt butter in pan using medium heat. Dice garlic cloves. Add fish and lime juice to mixing bowl. Turn fish until well coated. Add garlic and cumin to bowl. Turn fish fillets until well coated with garlic and cumin.

Add 2 tablespoons vegetable oil to pan. Cook on medium heat until a few bubbles appear. Carefully add fish fillets to pan. (Holding the pan’s lid between you and the pan with our other hand is often a good idea in these situations.) Sauté for about 3 minutes on each side or until fish fillets flake easily with fork. Remove from heat. Put ⅛ of the fish flakes in a crispy tortilla. Add 3 tablespoons of mayonnaise/coleslaw mix to tortilla. Top with 2 tablespoons of melon salsa. Repeat for each taco.

TIDBITS

1) Psychic factors are afoot.

2) How do I know this?

3) An anagram for “crispy fish taco” is “psychic factors.”

4) Would I have gotten the same anagram with “crispy beef tacos?”

5) No, in that cash the anagram would have been “pbycee factors.”

6) There is no such thing as pbycee factors, although there are crispy beef tacos. Spooky.

7) So, what inspired me to make up a recipe for crispy beef tacos or even for the throw-caution-to-the wind crispy chicken tacos?

8) Psychic factors. Proof you cannot deny.

10) Who or what are responsible for these psychic factors making me make crispy fish tacos, specifically using cod as the seafood of choice?

11) Crayfish optometrists. Their organization is called Crayfish OpticsTM. Crayfish Optics wants to drive every human optician and optometrist in Louisiana out of business.

12) Why? There’s much more money to be made treating human eyes than those of crayfish. Always has been.

13) There’s also an urgent, ugly side to the crayfish optometrists desire to make people like me post recipes like this one. The crayfish know people will always will eat seafood. They want their cod brethren to give up their lives for our recipes, not themselves. It’s a fish eat fish world down there.

14) Why don’t cod notice these deadly attempts by the crayfish? I know there’s really no room for advancement for cod as such, but still, why not resist?

15) The cod don’t have time to notice how their being substituted into more and more recipes and menus. They obsess over every little detail in their little fish world. Cod are OCD. OCD is an anagram for cod. Proof you cannot deny.

16) Why hasn’t the vaunted Louisiana Marine Outreach and Intelligence Investigation Agency (LMOIIA) caught onto the nefarious plans of Crayfish Optics?

17) Simple, most Louisianans refer to crayfish as crawfish. So, the LMOIIA is only looking for activity from crawfish.

18) But how can the grate LMOIIA, try saying that real fast, be thrown off by such a simple trick as changing the “w” in crawfish?

19) Sad to say, Louisiana’s budget woes have affected all its agencies, none more than LMOIIA. LMOIIA’s people just don’t have the people or the resources to see through such a simple trick. The crawfish know this. They keep up on the state’s finances. Cod-killing bastards.

Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available in paperback or Kindle on amazon.com

The cookbook is also available 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

Paul De Lancey Dares Donald Trump to Debate

Mr. Donald Trump,

I am challenging you to a debate. Your path to the White House is through me and the Bacon & Chocolate Party. Since this vibrant expression of democracy is my idea, the debate will be at a button2Mexican restaurant within twenty miles of Poway. You, as my esteemed opponent get to choose which Mexican restaurant. The winner of this debate gets to debate Ms. Clinton.

The gauntlet has been thrown. I await your response.

Bacon & Chocolate Party

President: Paul R. De Lancey
Vice President: Candace C. Bowen

And now a message from Ms. Bowen,

 Candace C. Bowen's photo.

Information on Bacon & Chocolate Party thoughts and goals.

Paul R. De LanceyDeLanceyPaul
Future president of the United States of America.

Check out my latest novel, the hilarious apocalyptic thriller, Do Lutheran Hunks Eat Mushrooms? It’s published by HumorOutcasts and is available in paperback or Kindle on amazon.com and doesn’t involve any bankruptcies at all.

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Mexican Molettes

Mexican Dessert

MOLETTES

INGREDIENTSMolettes-

¼ cup butter
4 rolls
1¼ cups refried beans
1 cup grated Four Mexican Cheeses
½ cup salsa or pico de gallo

PREPARATION

Preheat oven to 400 degrees. Let butter soften at room temperature. Cut rolls in half. Remove a little bit of the insides from each half to make a hollow spot. Spread butter over the hollow spots on the roll halves. Put rolls in over. Bakel at 400 degrees for 5-to-10 minutes or until rolls turn crispy and golden brown.

While rolls are baking, cook refried beans in pan at low heat. Put beans in hollow spots in rolls. Add salsa and sprinkle cheese over each roll.

Makes 8 moletttes or half rolls. Takes 15-to-20 minutes.

TIDBITS

1) This dish is sold in the morning by street vendors all over Mexico.

2) The east coast of Mexico is on the Gulf of Mexico.

3) Gulf gas stations used to be all over America.

4) America’s Cup goes to the winner of an international sailing event.

5) Sophia Loren, the famous Italian actress, wore a C cup.

6) Vitamin C is good for you. It helps banish colds.

7) Ice cream is cold. So is Iceland.

8) Iceland also has volcanoes. So does Mexico.

9) But Mexicans eat molettes while Icelanders do not.

– Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available in paperback or Kindle on amazon.com

The cookbook is also available as an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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

Curtido (pickled coleslaw) from El Salvador

El Salvadoran Appetizer

CURTIDO
(pickled coleslaw)

INGREDIENTSCortido-

½ head cabbage
1 carrot
2 scallions or small onion
½ cup water
¾ teaspoon red pepper flakes
½ tablespoon Mexican oregano or oregano
½ cup white vinegar or apple cider vinegar

Makes 8 servings. Takes 3 hours including sitting and chilling.. A few hours of sitting and chilling is good for the chef as well.

PREPARATION

Shred cabbage. Grate carrot. Mince scallions. Add cabbage and carrot to large mixing bowl. Mix with whisk. Boil water. Pour boiling water over cabbage and carrot. Let sit for 5 minutes. Drain. Add red pepper flakes, Mexican oregano, and white vinegar to bowl. Let sit for at least 2 hours. Chill in refrigerator for 15 minutes.

Goes well with many El Salvadorean dishes including Pupusas.

TIDBITS

1) This recipe only uses a half-head of cabbage. This leaves another half. What can you make with cabbage?

2) Coleslaw and corned beef and cabbage, of course.

3) Suppose, however, your significant other hates cabbage and only ate it this time for this dish to show eternal devotion. However, if his/her–I have to do this his/her because I don’t know the sex of your sweetheart, but you’ll be able to tell just by looking–eyes turn bright red and his/her neck rotates three times at the thought of eating cabbage again, here are some suggestions:

3A) Take up the art of cabbage origami. Unfortunately, cabbage origami is a dying art since cabbage is much less flexible than paper. So, books on cabbage origami are quite hard to find.

3B) Wear a couple layers of cabbage leaves on your head whenever people come to your door to sell you something. One glance at your leafy hat and they’ll be gone lickety split.

3C) Use the cabbage layers as FrisbeesTM. It’s fun for the whole family. Then when the cabbage wilts, use it in your garden as a mulch. Can you do that with a regular Frisbee? I don’t think so.

– Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available in paperpack
or Kindle on amazon.com

The cookbook is also available as an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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

Migas – Mexican Breakfast

Mexican Breakfast

MIGAS

INGREDIENTSMigas-

6 eggs
4 6″ corn tortillas
1 avocado
½ small onion
1 tomato
¼ cup vegetable oil
2 tablespoons butter
4 ounces chorizo
4-ounce can diced green chiles
1 cup crumbled queso fresco or Four Mexican cheeses
⅔ cup salsa

Makes 4 plates. Takes 20-to-30 minutes

PREPARATION

Add eggs to mixing bowl. Beat eggs with whisk until well blended. Cut tortillas into 1″ squares. Dice avocado, onion and tomato. Add oil to pan. Adjust heat to medium. To see if oil is ready, dip a tortilla square into the oil. The oil is sufficiently hot, when bubbles form on the dipped tortilla squares. Sauté on medium heat for 5 minutes or until tortilla squares are crispy and start to brown. Keep pressing tortilla chips into the oil. Keep turning over tortilla squares to avoid burning. Remove crispy tortilla squares from heat and place them on paper towels.

Add butter, onion and tomato to pan. Sauté on medium heat for 5 minutes or until onion softens. Stir frequently. Add chorizo and green chiles to pan. Cook on medium heat for 3 mintes. Stir occasionally. Add eggs, queso fresco and salsa to pan. Cook using medium heat for 5 minutes or until eggs are done to your liking. Cover. Stir occasionally.. Garnish with tortilla squares and avocado.

TIDBITS

1) Migas looks as if it should be pronounced “My gas.” Imagine texting your loved one with, “Honey, come home and taste my gas.”

2) This dish, however incorrectly pronounced tastes great. The following is a list of unfortunately named, but scrumptious dishes:

PregoTM Spaghetti Sauce, Spotted Dick (British pudding), Pissaladière (sorta French pizza),
Stinking Bishop (British cheese), turducken (roasted chicken stuffed in duck stuffed in turkey),
Wurst (German), Pigeons au Crapaudine (French pigeons), Toad in the Hole (British sausage in bread), Pu Pu Platter (Chinese-American appetizers), Horseradish, and Blood Pudding (British).

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

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