Posts Tagged With: recipe

Tandoori Turkey Burger Recipe

Posted on February 6, 2013 by pauldelancey

Indian Entree

TANDOORI TURKEY BURGER

INGREDIENTS

1/4 onion
1 garlic clove
1 1/2 pounds ground turkey meat
1 1/4 tablespoons lemon juice
1/2 teaspoon salt
3/4 cup plain yogurt
3/4 tablespoon garam masala (available in ethnic stores)
1/2 teaspoon cayenne
1/4 teaspoon coriander
1/2 teaspoon paprika

no-stick spray

lettuce
6 sesame-seed hamburger buns

SPECIAL APPLIANCE

outdoor grill

PREPARATION

Mince onion and garlic. Add all ingredients to large bowl. Mix with hands. Cover and refrigerate overnight.

Preheat outdoor grill on medium-high. Spray grill with no-stick spray. Make patties with hand. Place patties on grill and cook until patty is white inside or its juice is clear. Turn patties over at least once, but only they are firm enough to be flipped.

Toast buns. Assemble your burger. Enjoy.

TIDBITS

1) Each burger in this recipe uses lemon juice and a turkey patty.

2) Chet Lemon was a center fielder for the Chicago White Sox and Detroit Tigers from 1975 to 1990. He played for the World Champion Detroit Tigers in 1984. Mr. Lemon hit 215 home runs over his career and batted .273

3) Bob Lemon pitched for the Cleveland Indians from 1946 to 1958. He played for the World Champion Cleveland Indians in 1948. His lifetime record was 207-128.

4) However Patty Duke never played professional baseball. Her forte was acting. She’s best known for her starring roles as Patty and Cathy Lane in the early 60s’ television program, The Patty Duke Show. Part of the theme says, “… a hot dog makes her lose control.”

5) If you lose control of your grill, you’ll have a gigantic fire.

6) In which case, you and your guests can toast marshmallows.

7) A good host always keeps the welfare of the guests in mind and adapts nimbly to any mishap.

– Paul De Lancey, The Comic Chef

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.

Chicken Tandoori Recipe

Posted on February 5, 2013 by pauldelancey

Indian Entree

CHICKEN TANDOORI

INGREDIENTS

4 chicken breasts
2 tablespoons lemon juice
1 teaspoon salt

1 1/4 cups plain yogurt
1/2 onion
2 garlic cloves
1 tablespoon garam masala (available in ethnic stores)
1 teaspoon cayenne
1/2 teaspoon coriander
1 teaspoon paprika

1 small tomato
1 lemon

no-stick spray

SPECIAL APPLIANCE

outdoor grill

PREPARATION

Cut chicken breasts into 2-inch squares. Smaller pieces risk falling through the grill. Dukkha. ( Dukkha is bummer in Pali. Pali is a language found in India.) Place chicken squares in first mixing bowl. Add salt and lemon juice. Turn chicken squares around until coated with salt and lemon juice.

Mince onion and garlic. Combine in second mixing bowl: yogurt, onion, garlic, garam masala, cayenne, coriander, and paprika. Mix with whisk or fork until smooth. Combine contents of this bowl to the one with the chicken. Turn chicken squares around until coated with yogurt/spice/lemon juice mixture.

Cover and refrigerate overnight.

Preheat outdoor grill on medium-high. Spray grill with no-stick spray. Place chicken squares on grill until chicken is white inside or juice from chicken is clear. Turn chicken squares over at least once. Serve with tomato and lemon slices.

TIDBITS

1) India has the world’s largest population of Indians with 1.1 billion.

2) Not all of them work as customer support for computer and software firms.

3) Years ago, India developed the world’s smallest fighter jet. You could park it in your driveway. Kids would think twice about teepeeing your house if they saw that.

4) An Indian king a ways back invented the game, Snakes and Ladders.

5) Is there an iPad app for Snakes and Ladders?

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international | Tags: 169 Fun Recipes From All Over the World, bummer, cayenne, chicken, coriander, dukkha, garam masala, grill, India, Indian, iPad, masala, Pali, paprika, recipe, snakes and ladders, tandoori, yogurt | Leave a comment

Baked Maple-Covered Doughnuts Recipe

Posted on February 4, 2013 by pauldelancey

American Dessert

BAKED MAPLE-COVERED DOUGHNUTS

INGREDIENTS

DOUGHNUT

1 cup pastry flour or regular flour if not available
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
2 large eggs
3 tablespoons vegetable oil

MAPLE GLAZE

1 cup confectionary sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
3 tablespoons maple syrup

SPECIAL UTENSILS

doughnut mold, or tray, for 6 doughnuts
no-stick spray.

PREPARATION – DOUGHNUT

Preheat oven to 375 degrees.

Combine flour, sugar, baking powder and salt in medium mixing bowl until all ingredients appear to be well mixed. Add milk, eggs, and vegetable oil to another medium bowl. Blend with whisk until mixture starts to get foamy. Pour the milk mixture into the flour mixture and blend with whisk until all is combined.

Spray doughnut mold with no-stick spray. Scoop combined mixture into each dough form until half full. Put in oven and bake at 375 degrees for 10 to 12 minutes. Doughnuts should be done when they spring back when gently poked.

Remove doughnut mold from oven. Let sit for about 3 to 4 minutes. Gently pry doughnuts from mold with knife or small wooden spatula and put on plate.

PREPARATION – MAPLE GLAZE

Combine confectionary sugar, milk, vanilla extract, and maple syrup.. Use blend setting on electric beater to mix these ingredients. Use ladle or large spoon to pour glaze over the doughnuts. Use spoon to smooth the glaze on the doughnuts. Cool doughnuts in refrigerator until glaze sets.

Eat your share before your family or friends do.

TIDBITS

1) Canada’s new $50 and $100 bills smell like maple syrup. Way cool.

2) It’s part of the bills’ anti-counterfeiting measures.

3) The maple leaf symbolizes Canada and appears on the Canadian flag.

4) Swedish meatballs smell great and symbolize that nordic nation.

5) It would be great if Swedish currency smelled like that.

6) I like the idea of baking money.

7) “Patty cake, patty cake, baker man, bake me a bill as soon as you can.”

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international, recipes | Tags: America, American, baker, cake, Canada, Canadian, confectionary, cookbook, currency, De Lancey, dessert, doughnuts, Eat Me, extract, flag, kinde, maple, maple leaf, meatballs, money, nordic, recipe, recipes, Sweden, Swedish, syrup, vanilla | Leave a comment

Shakshuka, Israeli Breakfast Soup

Posted on February 2, 2013 by pauldelancey

Israeli Breakfast Soup

Shakshuka

IINGREDIENTS

1 sweet red pepper
2 hot green chiles
1 white onion
2 garlic cloves
2 tablespoons extra virgin olive oil
24 ounces tomato sauce
1 tablespoon oregano
1/2 teaspoon salt
4 eggs

PREPARATION

Mince red pepper, green chiles, onion, and garlic. Put in skillet along with olive oil. Sauté on medium high heat for about 5 minutes or until onion is tender.

Add tomato sauce, oregano, and salt. Heat on high until sauce begins to boil, stirring frequently. Turn heat down to low. Add eggs. Cook until eggs are done to your satisfaction. Stir occasionally. This soup is often eaten directly from skillet.

Simple and quick with an impressive sounding name.

TIDBITS

1) People made soup as early as 6,000 BC.

2) Even then kids said, “Is it ready, yet?”

3) In 1772 BC Hammurabi of Babylon set down his famous set of 282 laws. Most of them dealt with business contracts and the family. None of them dealt with soup.

4) Current Nebraska law states a bar owner must be making soup at the same time beer is being sold.

5) So we’ve addressed the glaring soup admission in Hammurabi’s Code.

6) It took humanity over 3,700 years to do this.

7) In the meantime we’ve: discovered America via the land bridge from Asia, invented the printing press, and witnessed the creation and demise of the Twinkie.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, history, humor, international, recipes, Uncategorized | Tags: America, Asia, Babylon, breakfast, Eat Me, garlic, Hammurabi, Hammurabi's code, Israel, Israeli, Kindle, land bridge, Nebraska, olive oil, oregano, printing press, recipe, shakshuka, soup, tomato, Twinkie, virgin | Leave a comment

Tomato Potato Soup Provençale Recipe

Posted on January 31, 2013 by pauldelancey

French Soup

Tomato Potato Soup Provençale

INGREDIENTS

1 white onion
2 garlic cloves
2 tablespoons extra virgin olive oil
3 russet potatoes
6 Roma tomatoes
32 ounces chicken broth
1 tablespoon red wine
1 1/2 tablespoons herbes de Provence

PREPARATION

Mince onion and garlic. Put onion, garlic, and olive oil into frying pan. Sauté on medium high for 3-to-5 minutes or until onion is tender. Put onion and garlic into soup pot.

Peel and chop potatoes into cubes small enough to go into food processor. Mince potatoes. Mince tomatoes. Add to soup pot: potatoes, tomato, chicken broth, red wine, and herbes de Provence. Cook soup on high until it starts to boil. Turn down heat to warm and simmer for 40 minutes.

TIDBITS

1) The world’s best tomato festival, La Tomatina, is held in Bunol, Spain. It occurs on the last Wednesday in August. Up to 100,000 people attend. Why? Because it’s fun!

2) The festival hosts the world’s biggest tomato fight. Yippee. Up to 30,000 people participate, hurling some 200,000 overripe tomatoes at each other.

3) But just try throwing a rotten tomato at home or at the school cafeteria. Or at your local mayor or police officer for that matter.

4) And you get to eat fantastic tomato-based dishes before this culinary melee.

5) I wanna go there. I wanna go there. I wanna go there.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes, Uncategorized | Tags: Bunol, Eat Me, France, French, Kindle, La Tomatina, mayor, overripe tomatoes, police, potato, Provencale, recipe, red wine, soup, Spain, tomato, tomato fight | Leave a comment

Bacon Buttermilk Pancakes Recipe

Posted on January 30, 2013 by pauldelancey

American Breakfast

BACON BUTTERMILK PANCAKES

INGREDIENTS

15 slices bacon (about 1 pound)
1/2 cup butter
1 cup cultured buttermilk blend
4 cups water
3 cups all-purpose flour
1/4 cup white sugar
1/4 cup baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs

You can, of course, buy buttermilk instead of buttermilk blend, but your buttermilk will go bad if you don’t use it right away.

SPECIALTY UTENSILS

electric mixer
griddle or skillet

PREPARATION

Cut bacon strips in half. Fry bacon on medium-high heat until it starts to get crispy. Put bacon on towel-covered plate.

Melt butter. Use “batter” setting on electric mixer, or beater, to combine buttermilk blend, water, eggs, and butter. Combine in a second large mixing bowl: flour, sugar, baking powder, baking soda, and salt. Pour the contents of the second bowl into the first mixing bowl. Mix together with fork until just blended.

Fire up the griddle to 350 degrees. Use a 1/2-cup ladle to pour your batter onto the griddle. Put two half bacon strips in batter. Cook for 1 3/4 minutes on the first side and for 1 1/2 minutes on the second side or until brown on both sides.

Makes about 16 8-inch diameter pancakes. Come join bacon mania.

TIDBITS

1) Bacon makes you smart.

2) The choline, whatever that is, in bacon stimulates fetal brain development.

3) China began preserving and salting pork bellies around 1,500 B.C.

4) China was one of the first places on Earth to develop a complex, thriving civilization. It is the most populous nation in the world.

5) The Greeks were one of the first peoples in the West to preserve and salt pork. The Greeks developed modern Western philosophy.

6) The Romans preserved and salted pork. They built the largest empire Europe and the Mediterranean world has ever seen. America’s founding fathers consciously based our system of government on the Roman model.

7) Americans eat bacon all the time. America’s economy is the largest in the world.

8) But other countries’ economies are catching up. Their peoples are eating more bacon.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, history, humor, international, recipes, Uncategorized | Tags: America, bacon, bacon mania, baking soda, buttermilk, China, choline, civilzation, Earth, Eat Me, economy, Europe, fetal, fetal brain development, founding fathers, fun, Greece, Greeks, Kindle, Mediterranean, pancakes, philosophy, pork, pork bellies, recipe, Roman empire, Romans, Rome, salting, Western philosophy | Leave a comment

Berbere Potato Chips Recipe

Posted on January 28, 2013 by pauldelancey

Fusion Snack

Berbere Potato Chips

INGREDIENTS

4 russet potatoes
water
2 tablespoons berbere spice
peanut oil

PREPARATION

Wash potatoes. Slice them as narrowly as you can. A thin slice will come out like a potato chip. A thick slice results in a thin french fry. Put slices in large bowl. Put enough water to cover potato slices. Let sit for 20 minutes. Drain completely.

Sprinkle berbere spice on potato slices. Mix until potato slices are thoroughly coated with spice. Put enough peanut oil in skillet to cover potato slices. Heat skillet to 375 degrees. (It’s a good idea to hold the top of the skillet between you and skillet while putting the slices into the skillet from the skillet. Hot grease splatter is nasty.)

Fry for up to 7 minutes or until slices are crispy like, well, a potato chip. (Note, the time needed to turn a potato slice into a potato chip varies considerably with the thickness of the slice, so you will need to monitor the frying after about 2 minutes.)

Remove chips from skillet using a spoon with holes in it. Put chips on plate covered with paper towel. Enjoy.

TIDBITS

1) The ancient Greeks thought the four basic elements of the universe were: earth, wind, fire, and water.

2) A famous rock and roll band from the 70s was Earth, Wind, and Fire.

3) Adding the fourth Greek element, water, would have made their name too long..

4) If the band had a time machine they could have named themselves after this recipe and been known as Potatoes, Water, Berbere, and Oil. Neat, huh?

5) But the band didn’t have a time machine.

6) If I had a time machine I’d never do laundry. I’d simply keep going back to the day when all my clothes were clean.

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international | Tags: Berbere, cookbook, De Lancey, Earth, elements, fire, fusion, Greeks, laundry, potato chips, potatoes, recipe, recipes, time machine, wind | Leave a comment

French Roasted Potatoes Recipe

Posted on January 27, 2013 by pauldelancey

French Entree

French Roasted Potatoes

INGREDIENTS

2 small red potatoes
8 small brown potatoes
4 garlic cloves
1/4 cup extra virgin olive oil
1 tablespoon herbes de Provence
2 teaspoons Sunny Paris seasoning

PREPARATION

Preheat oven to 375 degrees. Cut potatoes into halves. Mince garlic cloves. Place potatoes into roasting pan. Pour olive oil over potatoes. Turn potatoes until thoroughly coated. Sprinkle garlic, herbes de Provence, and Sunny Paris seasoning over potatoes. Turn potatoes until coated with oil and spices.

Put roasting pan in oven. Bake for 1 hour or until they are fork tender. Stir potatoes three times while roasting so they don’t burn on one side.

Now you have those tasty potatoes you always admired in fancy restaurants. C’est bien.

TIDBITS

1) Sunny Paris seasoning consists of purple shallots, French basil, French tarragon, chervil, bay leaf, and dill weed.

2) The air we breathe is primarily nitrogen and oxygen.

3) The main ingredient in people is water.

4) This tidbit didn’t make sense. It’s gone.

5) We humans share quite a few of the same chromosomes as a banana.

6) Which prompted Freud to speculate about that fruit.

7)) You can buy a banana slicer, called the Hutzler 571 Banana Slicer, on www.amazon.com. Read the reviews. They’re hilarious.

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor | Tags: Amazon, banana, banana slicer, chervil, chromosomes, cookbook, De Lancey, dill weed, Eat Me, entree, France, French, Freud, garlic, herbes de Provence, Hutzler 571, olive oil, oxygen, potatoes, recipe, recipes, roasted, seasoning, shallots, Sunny Paris, tarragon, virgin | Leave a comment

The Great Ketchup Quest – Attempt #1 – Hot Dogs

Posted on January 25, 2013 by pauldelancey

All major American brands of ketchup now contain high-fructose corn syrup. Ugh. It is up to this great country’s citizens to rectify this horror. As I mentioned in my last post, I have pledged myself to develop a truly tasty ketchup recipe sans bad stuff. Here are photos of my first effort.

(Okay, I really wish I could add scratch-and-taste media to this post. Maybe in a few years.)

– Paul De Lancey, The Comic Chef

Roma tomatoes – They gave their all Bacon-cheese hot dog with ketchup

Ketchup from new recipe with other fixings.

Categories: cuisine, food | Tags: America, American, attempt #1, bacon, cheese, citizens, Great Ketchup Quest, high fructose, high fructose corn syrup, hot dogs, media, recipe, Roma, scratch, taste, tomatoes | Leave a comment

Chocolate-Bacon Muffin Recipe

Posted on January 20, 2013 by pauldelancey

American Dessert

Chocolate-Bacon Muffins Recipe

INGREDIENTS

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.

PREPARATION

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.)

TIDBITS

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.

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor | Tags: America, American, bacon, chocolate, chocolate chip, cookbook, De Lancey, gold, Great Plains, Kevin Bacon, muffin, prospectors, recipe, recipes, toothpick | Leave a comment

Posts Tagged With: recipe

Tandoori Turkey Burger Recipe

Chicken Tandoori Recipe