Posts Tagged With: prospectors

Chicken Piccata

Italian Entree



4 (6 ounce) chicken breasts
3 tablespoons flour
⅛ teaspoon pepper
¼ teaspoon salt
¼ cup butter
2 tablespoons olive oil
2 table spoons chicken broth
¼ cup white wine
3 tablespoons lemon juice
2 tablespoons drained capers
1 tablespoon parsley


kitchen mallet

Makes 4 plates. Takes 25 minutes


Pound chicken breasts with kitchen mallet until they are ½” thick. Add flour, pepper, and salt to mixing bowl. Mix with fork or whisk. Dredge chicken through flour mixture.

Add butter to pan. Melt butter on medium heat. Stir frequently. Add olive oil. Add as many chicken breasts that will fit. Cover and sauté at medium heat for 2 minutes on each side or until chicken is cooked through. Repeat for remaining chicken breasts. Remove chicken breasts to serving plates. Add chicken broth. wine, and lemon juice to pan. Bring to boil at high heat. Boil for 2 minutes or until sauce starts to thicken. Stir frequently. Ladle sauce evenly over chicken breasts. Sprinkle capers and parsley evenly over sauce.


1) The Gold Rush of 1849 drew poodles and oodles of French prospectors to California. Nineteenth-century French prospectors loved escargots. (Escargot is snail in English. The French have a word for everything.)

2) But California’s snails did not please the refined Gallic pallets. Mais non, suitable escargots had to be brought in from far-away New Orleans. Escargot trail drives were out. Snails do not last long under the hot Western Sun, especially before the invention of hydrating GatoradeTM. The Escargot Express was born. The most famous driver on this route was none other than Cacti Pa. Cacti loved chicken, wine, lemon juice, and capers. Station chefs along the route served him this entree, calling it “Piccata” in honor of the anagram loving Cacti Pa. And so it goes.

– Chef Paul


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

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

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

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

Chocolate-Bacon Muffin Recipe

American Dessert

Chocolate-Bacon Muffins Recipe


6 slices bacon

1/2 cup white sugar
2 tablespoons brown sugar
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1 cup water
1/4 cup butter
1 teaspoon vanilla extract
1 egg
1/2 cup semisweet chocolate chips (1/4 cup more later)
Makes 12 muffins.


This recipe is a good test of your adventuresome culinary spirit.

Preheat oven to 400 degrees. Put 12 paper cups in muffin tray. Fry bacon until almost crispy. Drain and set aside until no longer hot. Ooh, ow, ow, hot!

Mix together in large bowl: white sugar, brown sugar, cocoa, baking powder, baking soda, and salt. Melt butter. Blend together: water, butter, vanilla extract, egg, and ½ cup chocolate chips and pour into bowl. Dice bacon and add to bowl. Mix again. Pour mixture equally into the twelve papers cups. Push ¼ cup chocolate chips equally into tops of muffins. Put muffin tray into oven and cook for about 15 minutes. Muffins are done when an inserted toothpick comes out clean. (If the toothpick only has melted chocolate on it, you’ve hit paydirt by finding a melted chocolate chip. Try the toothpick again.)


1) Bacon!

2) Bacon!

3) Settlers crossing America’s Great Plains during the mid nineteenth century carried lots of: flour, coffee, beans, and bacon. Bacon!

4) Not enough ingredients to make these muffins even if they had been so inclined.

5) Merchants made more money selling supplies such as bacon to gold prospectors than the prospectors got by mining gold.

6) There are supposedly only three degrees of separation between you and Kevin Bacon.


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

As an e-book on Nook

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

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

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