Well?
Wanda Wunder #21
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.
It would be nice.
Wanda Wunder #21
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.
INGREDIENTS
1½ pounds sirloin, lamb, or venison
1 red onion or 2 yellow onions
2 teaspoons fresh cilantro
2 tomatoes
5 garlic cloves
¼ cup niter kibbeh*, ghee*, or butter
2 tablespoons Berbere* spice
4 teaspoons ginger
1 tablespoon vegetable oil
½ teaspoon pepper
¾ teaspoon salt
¼ cup red wine
1 teaspoon lemon juice
* = May be found in ethnic supermarkets or online.
SPECIAL UTENSIL
mandoline
Serves 6. Takes 50 minutes.
PREPARATION
Cut sirloin into 1″ cubes. Use mandoline or knife to slice red onion ⅛” thick. Dice cilantro and tomatoes. Mince garlic cloves. Melt niter kibbeh using medium heat. Add Berbere spice, garlic, ginger, and onion to 1st large pan. Sauté for 3 minutes at medium heat. Stir frequently.
Add vegetable oil and sirloin cubes to 2nd large pan. Leave space between sirloin cubes. (You might have to cook in batches.) Sauté cubes at medium-high heat for 3 minutes or until they are seared on the bottom. Flip the cubes over and sear on the new bottom side for 2 minutes. Continue to turn sirloin cubes until you get your desired level of doneness..
Add sirloin cubes to 1st large pan with the sautéed onion. Add cilantro, tomato, pepper, salt, and red wine. Simmer at medium heat for 5 minutes. Stir enough to prevent burning. Add lemon juice. Stir until well blended. Dish goes well with injera or other flatbread.
TIDBITS
1) This dish, Tibs, is made from sirloin cubes or sirloin bits. This dish was called Sirloin Bits, at first. But,. Sirloin Bits got shortened to Bits. A dyslexic man typed Bits instead of Tibs on a restaurant’s menu. Diners everywhere loved this food. So we now label this entree, Tibs.
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.
INGREDIENTS
2 oblea wafers or other 6″ wafers
3 tablespoons each of one or more of the following fillings:
caramel sauce (If you can get the authentic Colombian caramel sauce, arequipe, go for it.)
condensed milk
chocolate sprinkles
chopped pineapple
cream cheese
grated cheese
grated coconut
jam
Serves 1. Takes 3 minutes.
The top wafer shows the filling in the sandwich.
PREPARATION
Spread 3 tablespoons of fillings over first oblea. Put second oblea on top of fillings..
TIDBITS
1) Obleas is the plural form of oblea. Oblea is a Spanish word.
2) The English language is also rich with plural nouns.
3) Popular plural nouns of the English language include: women, ants, hamburgers, and doors.
4) So you can see that English speakers needn’t feel inferior to their Spanish counterparts on this linguistic matter.
5) According to culinary linguists, the word “oblea” has a rich and fabricated history.
6) For in mid 1968, the BeatlesTM traveled to India seeking enlightenment. They did not find it.
7) Disappointed, The Fab Four traveled to Colombia seeking solace in a simple, yet tasty dessert.
8) They found it in the form of Juan Cabrera’s simple oblea sandwich.
9) Such a fabulous dessert was worthy of a song, and soon the gifted Beatles came up with “Ob-La-Di, Ob-La-Da.”
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.
I really thought Mr. Hendrix sang the following lyrics. Changed the song more than a bit.
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.
INGREDIENTS
2 vanilla bean pods (Madagascan are preferred)
3 shallots
¼ cup butter
⅓ cup white wine
4 lobster tails
½ cup heavy cream
2 tablespoons olive oil
SPECIAL UTENSIL
Outdoor grill or grill pan
Serves 4. Takes 50 minutes.
PREPARATION
Split vanilla bean pods lengthwise. Scoop out tiny seeds with knife. Keep vanilla pods. Mince shallots. Add butter and shallot to pan. Sauté at medium-high heat for 4 minutes or until shallot softens. Stir frequently. Add vanilla seeds, vanilla pods, and wine. Bring to boil, stirring frequently. then reduce heat to low. Simmer for 2 minutes or until liquid reduces by half. Stir frequently. Add heavy cream. Simmer for 3 minutes or until sauce starts to bubble. Stir frequently. Remove vanilla pod. Cover pan and remove from heat
Split the lobster tails in half lengthwise. Brush lobster-tail halves all over with olive oil. Set grill to medium-high heat. Place the lobster halves on grill, meat side down. Grill for 5 minutes or until meat starts to char. Flip lobster halves. Grill for an additional 3 minutes or until meat is firm to the touch. Place lobster halves on plates meat side up. Ladle sauce over lobster halves. Serve immediately. Goes well with sautéed spinach. Or even ice cream. See the tidbit below.
TIDBITS
1) Vanilla pods make the popular vanilla ice cream, but strange ice-cream flavors abound. Such as:
lobster (used in this recipe)
cardamom black pepper
cayenne chocolate
fish and chip
garlic caramel
goat cheese beet
green tea
habanero bacon avocado
horseradish
hot dog
ketchup
kimchi
mayonnaise
olive oil
pineapple cilantro
pizza
roasted tumeric and ginger
squid ink
Sriracha
summer corn
sweet potato
Tabasco sauce
ube purple yam
wasabi
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.
Deep Thinker asks the question we’ve all been thinking.
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.
INGREDIENTS
2 avocados
1¼ cups heavy cream
1 garlic clove
1 small onion
1 tablespoon butter
3¼ cups chicken stock
2½ teaspoons lime juice
¼ teaspoon cumin
¼ teaspoon pepper
½ teaspoon salt
¼ cup fresh cilantro
SPECIAL UTENSIL
food processor
Serves 6. Takes 35 minutes.
PREPARATION
Peel and seed avocados. Add avocados and heavy cream to food processor. Blend until pureed. Mince garlic and onion. Add garlic, onion and butter to pot. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently.
Add pureed avocado, chicken stock, lime juice, cumin, pepper, and salt to pot. Bring to boil using high heat. Stir frequently. Reduce heat to low and simmer for 10 minutes or until soup is smooth. Stir frequently.
Dice cilantro. Garnish soup with cilantro.
TIDBITS
1) H20 comes in three forms: steam, water, and ice. So does avocado soup. Everybody loves avocado soup. Not so much with avocado ice. In fact, putting avocado-soup cubes in guests’ whiskey or root beer riles them quite a bit. Avocado PR firms are toying with the idea of spraying avocado-soup mists outside the entrance to restaurants serving this dish.
2) Everything comes in three states. For example nearly all, I think, buildings are solid. It is good to live in a solid building. Not so much for a liquid building. However a gaseous building is easy to move. Just heat up your building until it becomes a gas and let the wind blow it to its newly desired location. Now a problem arises. As of now, it’s not possible to freeze the building back to its original shape. You will get a solid building splat. Our dreams outpace our technology.
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.
INGREDIENTS
2 eggs, room temperature
1 cup whole milk, lukewarm
1 teaspoon or 1½ packets instant yeast
3 tablespoons white sugar or brown sugar
½ cup unsalted butter, softened
¾ teaspoon salt
1 teaspoon vanilla extract
3½ cups flour
1¼ cups pearl sugar or crushed sugar cubes
vegetable oil
SPECIAL UTENSILS
electric beater with dough hooks, if you have them.
Belgian waffle maker (Belgian waffles are twice as thick as regular waffles.)
Serves 4. Takes 1 hour 40 minutes.
PREPARATION
Separate eggs. Add milk, instant yeast, and white sugar to large mixing bowl. Mix with whisk or fork until well blended. Add butter, egg yolks, salt, and vanilla extract. Mix with electric beater, set on medium high, until well blended. Gradually add flour while using an electric beater set on medium-high. (Use dough hooks for electric beater, if you have them.) Do this until you get a smooth dough ball. Beat egg whites with electric beater set on high until stiff peaks form. Fold egg white into dough ball.
Transfer dough ball to new mixing bowl. Cover bowl with plastic wrap or kitchen towel. Let sit for 45 minutes or until dough ball doubles in size. Fold pearl sugar into dough. Divide dough into 4 round shapes. Brush Belgian waffle maker with vegetable oil. Let it heat up. Add dough round. Heat until waffle turns your desired shade of brown. (See instructions what temperature and time to use.) Or use medium heat for 6 minutes. (Adjust future settings to your liking and write them down.). Repeat for each dough round.
Belgian waffles are designed to handle lot of toppings. Popular toppings are: strawberries, melted butter, maple syrup, chocolate sauce, NutellaTM, confectioners’ sugar, and ice cream
TIDBITS
1) In 1688, England underwent . . .. Belgian waffles! Belgian waffles are so tasty! I’d go to prison if it served its inmates Belgian waffles for every breakfast. Belgian waffles, yay, yay, yay.
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.
INGREDIENTS
8 cups chicken stock
2 pounds chicken breasts
1 cup arborio, other rice, or orzo
3 eggs
½ cup lemon juice
½ teaspoon pepper
½ teaspoon salt
¼ cup fresh parsley
Serves 6. Takes 45 minutes.
PREPARATION
Add chicken stock to large pot. Bring to boil using high heat. Add chicken breasts. Lower heat to medium. Add arborio. Simmer for 20 minutes or until chicken breasts can be pulled apart with 2 forks. Stir enough to prevent burning, Remove chicken breasts to large bowl. (Keep chicken stock.) Shred chicken with forks. Return shredded chicken to pot. Stir until well blended.
While chicken simmers for 20 minutes, add eggs and lemon juice to mixing bowl. Mix with whisk or fork until well blended. Take 2 cups chicken stock from large pot and add to measuring cup. Drizzle chicken stock from measuring cup to mixing bowl. Whisk continually as you drizzle in the stock. Add this egg/lemon/stock sauce to the large pot. Add pepper and salt. Simmer for 15 minutes or until soup thickens. Stir enough to prevent burning.
Dice parsley. Garnish with parsley.
TIDBITS
1) Wolves like to eat chickens. Isaac Newton’s chickens were the best. So, it’s no surprise that numerous gangs of unemployed, teenage wolves attacked his chicken coops night after night. Newton first reasoned with the wolves, but his “Now, see here” was met with scorn. He even tried making scary faces. The wolves yawned briefly, then continued their attacks.
2) Desperate, Newton climbed his lemon trees and threw lemon after lemon at the wolves until he had no more. “Deuced wolves, take that.” And the wolves couldn’t take that barrage. They scurried away. Wolves have feared lemons ever since. This is why most chicken ranchers surround their coops with lemon trees. Eventually, culinarily minded lemon tree/chicken ranchers made this dish.
3)Anyway, Newton saved his chickens, but the loss of his lemons ruined him financially. He turned his mind to scientific observation and mathematical theory. Which is why we’ve heard of him.
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.
Paul De Lancey's Blog 