Posts Tagged With: mozzarella

Papas Chorreadas (Colombian Potatoes With Cheese And Tomato Sauce)

Colombian Entree

(Potatoes with cheese and tomato sauce)


5 red potatoes
1 small white onion
5 Roma tomatoes
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon cilantro
1/2 tablespoon flour
1 cup heavy cream
6 ounces mozzarella


Heat water on high temperature in large pot. While water comes to boil: wash potatoes, mince onion, and dice tomatoes. Put potatoes in boiling water. Cook on medium-high heat for about 30 minutes or until potatoes are soft to the fork. Remove potatoes.

While potatoes are cooking, add olive oil, onion, chili powder, cumin, and cilantro. Sauté on medium-high heat for about 5-to-10 minutes or until onions are tender. Stir frequently. Mix in flour. Add heavy cream and mozzarella. Cook for about 5 minutes until cheese melts and sauce boils. Stir frequently. Remove from heat. (Note, the culinary arts concern themselves exclusively with solid and melted or liquid cheese. I have yet to see a cookbook or recipe that calls for gaseous cheese. Imagine being able to breathe cheese. Warning! Cheese air is really hot.)

Cut potatoes in half. Pour sauce evenly over each potato.

What do you think of this recipe?


1) In English, chorreadas means “to pour.”

2) And papa is Spanish for potato.

3) While papa is Latin for pope.

4) Don’t confuse your Latin with your Spanish. Pope Francis is not Potato Francis nor does Papas Chorreadas mean Pope To Pour.

5) Saint Francis showed the world how it was good to be poor.

6) I like to think Saint Francis would have liked this dish. He’s one of my favorite saints.

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

Picture Of Entrees, Desserts, And Appetizers From My Forthcoming Cookbook

Ice cream soda to lemongrass chicken to niter kibeh to pepper pot.


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Italian Pork Chops

Italian Entree



4 pork loin chops
1 red bell pepper
2 garlic cloves
1 onion
1 teaspoon pepper
2 tablespoons butter
1 8-ounce can tomato sauce
1 14.5 can diced tomatoes, Italian style
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon thyme
8 ounces mozzarella cheese


Remove bone from pork loins. (My wife doesn’t like bone in pork. Good enough for me.) Remove seeds and whitish stuff from inside of red bell pepper. Cut pepper into 8 rings. Mince garlic cloves and onion. Cover both sides of pork loins with pepper. Melt butter in frying pan. Saute pork in frying pan on medium heat until both sides are brown and inside is no longer pink.

(Unless you’re experienced, the best way to see if the inside of the pork is pink is to cut off a piece and see. If the piece has turned white inside then the best thing to do is eat it. If it tastes great, try tasting the other pork loins. You might want to sample the other side of the loins as well. And if your diligent sampling gets out of hand and the pork loins in the pan are shrinking visibly, that is why we chefs cover everything in sauce. No one need ever know how much you ate.)

Add tomato sauce, diced tomatoes, basil, marjoram, oregano, rosemary, sage, thyme, and onion to the pork loins. Bring to boil. Reduce heat and simmer with lid on for about 8 minutes.

Put 2 red bell pepper rings on top of each pork loin. Put about 1 ounce of mozzarella inside each bell pepper ring. Put lid back on and cook at medium-high heat for about 4 minutes or until cheese starts to melt.


1) This recipe has sage, rosemary, and thyme in it.

2) Dagnab it. No parsley! I was so close to making a dish with “parsley, sage, rosemary, and thyme.”

3) This line is from the famous Simon and Garfunkel song, which was also a medieval ballad.

4) Much thought has gone in the meaning of the four spices in this song.

5) Three schools of thought predominate.

6) First school believes mixing parsley, sage, rosemary, and thyme together makes a love charm. Before you stampede the local supermarket, remember that we no longer believe this… Oh what the heck, go for it!

7) Second school notes that these ingredients were used in Four Thieves Vinegar to ward off the Plague.

8) The third school of thought says, “I dunno.”

– Chef Paul


My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on

As an e-book on Nook

or on my website-where you can get a signed copy at:


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

Margherita Pizza

Italian Entree



PIZZA CRUST (If you have a bread maker)

3 cups all-purpose flour
1 cup water
2 1/2 tablespoons vegetable oil
3/4 teaspoon sugar
3/4 teaspoon salt
2 1/2 teaspoons active dry yeast
no-stick cooking spray


3 garlic cloves
1/4 cup olive oil
2 Roma tomatoes
2 ripe red tomatoes
1/2 teaspoon sea salt
8 ounces Mozzarella cheese
1/2 cup Parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon pepper
1 teaspoon thyme


1 16-inch pizza dish or 2 12-inch dishes
bread machine
no-stick spray


Measure out the flour and set aside. Pour the water into the bread maker. If you measure the water before the flour, the flour will stick to the sides of the measuring cup. Egads!

Add oil, sugar, salt, and yeast to the bread maker. Do not put the yeast directly on top of the salt. Salt is bad for yeast and yeast makes the dough rise. (I debated putting a comment here, but decided not to.)

Set the timer or the menu on the bread maker to “Dough.” Wait the required time, probably a bit more than an hour. In the meantime liberally spray the pizza pan with no-stick spray. This will prevent the crust from forming a glue-like bond with the pan.

While bread making is whizzing away, mince garlic cloves. Slice Roma tomatoes and ripe red tomatoes. Put garlic, olive oil, and sea salt. Mix with whisk. Coat all tomato slices in mixture and set aside.

Take the dough out of the bread maker and roll it out until the dough covers the pizza pan. If you do not possess a rolling pin, any canned food can will do as long as it is at least 6 inches tall. It is best to spray the can or coat it with a thin layer of flour before spreading the dough.

After rolling, let the dough sit and rise for 30-to-60 minutes. Preheat oven to 400 degrees.

Coat pizza crust with garlic/tomato mix. Put Roma tomato and ripe red tomatoes slices evenly on pizza crust.

Mix Mozzarella cheese, Parmesan cheese, basil, oregano, pepper, and thyme in small mixing bowl. Sprinkle cheese/spice mixture evenly on pizza crust.

Bake pizza in oven at 400 degrees for 10 to 15 minutes or until cheese is golden brown.

1) This margherita is a pizza. Eating it will not get you drunk or even give you a buzz. Jimmy Buffet was not “wasting away in Margheritaville.”

2) Okay, you could assemble the sugar and the other ingredients that go in the bread machine and let them ferment until you get alcohol. But I suspect you’d only get a sour tasting alcoholic glob.

3) Margherita Pizza was named after the Queen of Naples sometime ago.

4) It’s difficult to remember to type in that “h” in “Margherita.” My spell checker doesn’t like it either. Why, why couldn’t that queen have been named something easy such as, “Maria” or “Sophia?”

5) My two sons have simple names just in case they create a world-famous pizza.

6) Italy was unified during the years 1860 to 1870. This event, thank goodness, put an end to Neapolitan queens bestowing their weirdly spelled names on perfectly good pizzas.

– Chef Paul


My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on

As an e-book on Nook

or on my website-where you can get a signed copy at:

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

Berbere Burgers From Cookbook, “Eat Me”

Moroccan Entree



1/2 head lettuce
1 medium yellow onion
1 tablespoon Berbere spices (See recipe for BERBERE SPICE MIX INGREDIENTS, if you can’t find the mix)
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger
1 tablespoon parsley flakes
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1 1/2 pounds ground beef
8 buns or 16 multi-grain bread slices
1 cup grated Mozzarella cheese
no-stick spray


electric skillet

spice grinder (To make your own Berbere spice mix.)


Tear lettuce into bun-size pieces by hand. Peel and dice onion. Put Berbere spices, cayenne pepper, cinnamon, coriander, ginger, parsley, pepper, salt, and ground beef in mixing bowl. Pretend you’re making the mortar for the mighty Egyptian pyramids as you mix everything together with your hands. (Edible pyramids. What a concept.) Make 8 hamburger patties.

Use non-stick spray on frying pan. Put 4 patties in pan. Cook on medium-high heat for 2 to 3 minutes. Flip patties over and cook for another 2 to 3 minutes. Don’t squash the patties with your spatula. This forces the juices out of the patties. (I also don’t recommend flattening oranges with your spatula for a similar if not more spectacular reason.) Patties should have no pink remaining. Repeat to make 8 patties. Toast buns.

Put a patty on each bun bottom. Top with lettuce and cheese. Put bun top and, violà, you have a burger so tasty you’ll want to conquer all of North Africa just to bring this dish’s culinary greatness to all its peoples.


1) Most world conquerors, such as Napoleon, Cortes, Alexander the Great, Genghis Khan, and Julius Caesar didn’t bring much culinary enlightenment to their defeated nations.

2) Pretty much just death by the thousands and enslavement.

3) What would it have hurt them to give their newly enslaved peoples a wondrous culinary novelty in compensation?

4) Oh sure, there are such things as Napoleons and Caesar salad.

5) But those military geniuses didn’t come up with them.

6) The Caesar salad was invented last century at Caesar’s hotel in Tijuana Mexico.

7) Indeed, it is also verifiable that Julius Caesar and all of the Julian-Claudian Emperors had nothing to do with the comedic brilliance of Sid Caesar.

8) Frederick the Great did encourage potato production in his Kingdom of Prussia, the precursor to modern Germany. The mighty tuber enabled Prussia to feed all its people even though its lands were repeatedly invaded by its enemies.

9) To this day, one may still buy French Fries in Germany.

10) Well done, Frederick.

– Chef Paul


My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on

As an e-book on Nook

or on my website-where you can get a signed copy at:


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

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