Posts Tagged With: Russians

Camarones Enchilados

Cuban Entree

CAMARONES ENCHILADOS

INGREDIENTSCamaronesEnchilados-

2 pounds shrimp, peeled and deveined
3 tablespoons lime juice
½ teaspoon pepper
1 teaspoon salt
¼ cup fresh cilantro
4 garlic cloves
1 large onion
¼ cup fresh parsley
1 cubanelle, Anaheim pepper or yellow bell pepper
5 tablespoons olive oil
1 bay leaf
½ teaspoon TabascoTM sauce
¾ cup tomato sauce
½ cup white wine

Makes 4 bowls. Takes 1 hour 30 minutes.

PREPARATION

Add shrimp, lime juice, pepper, and salt to large mixing bowl. Mix together with hand or fork until shrimp is thoroughly coated. Cover and marinate in refrigerator for 1 hour. While shrimp marinates, mince cilantro, garlic cloves, onion and , parsley. Seed and dice cubanelle. Remove shrimp and keep marinade from mixing bowl.

Add olive oil, cubanelle, garlic, and onion to frying pan. Sauté on medium-high heat for 5 minutes or until onion softens. Stir frequently. Add cilantro, parsley, marinade, bay leaf, Tabasco sauce, tomato sauce, and white wine. Reduce heat to low and simmer for 10 minutes. Stir occasionally. Add shrimp and simmer for 5 or until shrimp turns pink or orange and is no longer translucent. Remove bay leaf. Goes well with rice.

TIDBITS

1) Nes Enchila sold shrimp on a stick from the back of his Chevy Camaro in the Little Miami section of Havana during the 1950s. His food was so good that the Spanish speaking people, of which there were many in Havana, would ask for two or “dos.”

2) In 1959, hungry Cuban revolutionaries hailed Nes as he drove by. Nes remembered how Dictator Bautista had just stiffed him on a big catering order and fed them all. Their energy restored, Castro and his men ousted Bautista in two days. Later, Castro invited the Russians over for Nes’s shrimp. They brought missiles with them and the world almost had a nuclear war. Nes’s food was that good.

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

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

Reuben Sandwiches and Hypnosis

American Entree

REUBEN SANDWICH

INGREDIENTSReubenSandwich-

8 slices rye, pumpernickel, wheat bread, or favorite bread
4 tablespoons butter
4 tablespoons Russian salad dressing (see recipe)
12 ounces corned beef
4 ounces Swiss cheese
1 1/4 cups coleslaw (see recipe)

SPECIAL SKILL

hypnosis

PREPARATION

Spread butter on one side of each bread slice and Russian dressing on the other. Place bread slices butter-side down. Top slices in order with equal amounts of corned beef, cheese, and coleslaw. Assemble sandwiches.

Did you spill anything while putting sandwiches together? If no, hooray! If yes, was anyone looking? If not, hooray! If yes, stare them in the eye and use hypnosis until they forget the whole mishap.

Anyway, place as many sandwiches as will fit in skillet. Cook covered on medium heat for 2-to-4 minutes per side or until bread toasts and cheese melt. Repeat with remaining sandwiches. Serve to aware and hypnotized guests alike.

TIDBITS

1) Russians never shake hands through an open door. They believe it leads to arguments.

2) No, it doesn’t.

3) Yes, it does.

4) Russians never shake hands through a closed door.

5)

6) Hah! Got you there, odd tidbits. Left you speechless.

7) Russians never open doors with salad dressing on their hands. See? Got my voice back.

– Chef Paul

 

3novels

Please check out Paul De Lancey’s books on Amazon.com.

 

or visit his website www.lordsoffun.com for signed copies.

 

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , | Leave a comment

Russian Dressing

American Appetizer

RUSSIAN DRESSING

INGREDIENTSRussianDressing-

1 cup mayonnaise
1/2 cup ketchup
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper

PREPARATION

Add all ingredients to mixing bowl. Stir with whisk until well blended. May be stored in air-tight jars for up to two weeks. Woo hoo! This is so easy. You’ll lots of time after this to do crossword puzzles or plot worldwide domination, whichever you prefer.

TIDBITS

1) Lake Baikal is in Russia. Its depth reaches from the surface to the bottom and contains around 20% of the world’s unfrozen fresh water. You could make a lot of ice from the water in Lake Baikal. That ice could chill a lot of mugs filled with blessed, soothing root beer.

2) The Russians have always known this. This is why America and Russia faced off for decades in the Cold War. The United States in particular, worried then that the Soviets would restrict the supply of ice cubes. Indeed, Brezhnev in 1968, severely curtailed the export of ice from Lake Baikal.

5) It is no coincidence that riots broke out in one American city after another that year. Crime spiked. Did things suddenly worsen from 1967? No, but without ice from Lake Baikal, Americans could not properly ice their root beers. Problems that people shrugged off easily with the aid of ice-cold root beers, suddenly became insurmountable, maddening even.

8) The United States wasn’t the only country to face disintegration in 1968. Russia invaded Czechoslovakia to put an end to the ice riots that ravaged the country. Millions perished in China’s cultural revolution. We now know Mao launched this horrific plan to hide the even more hideous fact from his countrymen; there weren’t enough ice cubes in the country to cool all the root beer.

9) But President Johnson knew the Russia’s Achilles heel. He threatened to ban exports of root beer to Russia. The root-beerless Soviets backed down and ice flowed, not quite the right verb, to all corners of the world. Tensions between nations diminished considerably and people hugged each other everywhere. The New York Mets even won the World Series next year. And bluebirds sang.

– Chef Paul
cover

My cookbook, Eat Me: 169 Fun Recipes From All Over the World, is 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: Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Mexican Onion Dip

Mexican Appetizer

Mexican Onion Dip

INGREDIENTSMexOnDp-

1 cup Crema Mexicana (Mexican sour cream)
1/4 cup green onions
1 1/2 tablespoons parsley
1 garlic clove
1/2 teaspoon Vegetable MagicTM spice
1/2 cup Cotija cheese

PREPARATION

Mince green onions and garlic. Crumble Cotija cheese. Mix all ingredients in bowl. Serve as a dip or on baked potatoes.

Wow! Wow! Wow! Two lines of instruction. It doesn’t get much easier than this or tastier.

(The following three blank lines are reserved for tic-tac-toe games.)

TIDBITS

1) According to a Google search there are no fun facts about sour cream, only interesting ones.

2) Further investigation showed the information that was supposed to be listed here to be false. So, it was deleted.

3) That is why the following tidbit now makes no sense.

4) I’m guessing a year is way more than sufficient.

5) I told you above that tidbit 4) no longer makes sense. Did you listen?

6) Russians use sour cream in cold, salted potato fish soups.

7) Yum.

8) Not.

9) It is unlikely that there will ever be a movie about sour cream as there was about Facebook.

– 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, food, humor, international, recipes | Tags: , , , , , , , , , | Leave a comment

Blog at WordPress.com.

%d bloggers like this: