Posts Tagged With: sailors

Sun Dried Tomato Butter

Posted on January 27, 2022 by pauldelancey

American Appetizer

SUN DRIED TOMATO BUTTER

INGREDIENTS

1¼ ounces sun dried tomatoes*
2 tablespoons fresh basil
1 garlic clove
2 tablespoons fresh parsley
1 cup butter, softened

* = or 4 tablespoons ground

SPECIAL UTENSILS

spice grinder
electric beater

Makes 1⅓ cups. Takes 45 minutes.

PREPARATION

Mince sun-dried tomatoes in spice grinder. (Don’t add so much at a time that your grinder can’t handle the load). Mince basil, garlic, and parsley.

Add butter to mixing bowl. Cream butter with electric beater set at medium. Add all other ingredients. Cream with electric beater set on medium until well blended. Chill in refrigerator for 30 minutes. Place unused tomato butter in sealed container. It should keep for a week in the fridge.

TIDBITS

1) We all know the saying “Red sky at night, sailors delight.” For a night’s red sky the setting Sun’s rays are traveling through a thicker than usual concentration of dust particles. This event foretells high pressure and stable air coming in from the west.

2) I suppose this means easy sailing if your boat’s heading to the west. But what if your ship is heading east, wouldn’t a red sky indicate foul weather in the morning? Perhaps this saying needs to be made more robust?

3) Anyway, a red sky at night also means a rising moon will be red at night. Quick witted sailors soon associated red moons with smooth sailing. It was but two shakes of a lamb’s tail to think that red moons brought luck.

4) Then in 1822, during a red half moon, First Mate Tom Albacore won and won and won playing poker. At port, the next day, he wooed and wed the richest heiress in the world. From then on red half moons became a particularly lucky sign to sailors. But red half moons are rare, so sailors took the making Sun Dried Tomato Butter on sourdough toast because it looks like that phenomenon.

 

– 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.

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Great Arctic Eats – Narvik, Norway

Posted on June 30, 2021 by pauldelancey

 

Do you love to eat? Are you like Goldilocks in that you don’t like too many or too few people around?  Do you like the cool, bracing outdoors? Do you like history, beautiful mountains, and skiing? Well, Narvik, Norway is the place for you.
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There are 24 restaurants listed in TripAdvisor(tm) for Narvik! Let’s dine at the top five eateries.
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The must-go-to restaurant is Linken Restaurant and Bar. Be sure to try their turbot and cod. Fiskehallen also serves great local game such as venison, reindeer, wild boar, and ptarmigan with berries. Ptarmigan with berries! Where else can you get that? And wild boar! You can’t get that in my home town of Poway, California. They also serve reindeer-and-roes soup. Go there, go there and have a meal for me. The rooftop view from Linken is fantastic. Take in the town of Narvik and the beautiful mountains. The staff is friendly and knowledgeable. They also have reindeer tartar. Enough said. Go there.
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Second on our restaurant tour is Fiskehallen. As might be expected from a restaurant whose name means “Fish Hall,” it specializes in fish and seafood. But they do fish so well, perhaps even having the best fish in Norway.  The atmosphere is cozy, the portions are big, and everything is served by a friendly staff. Be sure to dine on their huge, fresh shrimp (OMG),  cod, Arctic char, and pan-fried halibut. Their side dishes are also tasty. Save room for their rich chocolate pudding and ice cream.
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Winning the bronze medal is Milano Restaurant Narvik. Scandavia’s Arctic Circle seems to favor Italian restaurants named Milano. Perhaps Milano is a chain and is winning over all the Northern diners. Milano of Narvik certainly serves great Italian food. They specialize in tasty pizzas. They also serve chicken meals and kabobs. Their large portions are served by a great, caring staff. The tea is great.  If I were to go there, I’d be tempted to sample a slice of their nacho pizza. Nacho pizza, north of the Arctic Circle, who would have guessed it? I am happy to relate that Milano Restaurant gave food during the Christmas season to locals hurting from the recent recession.
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We now visit Kafferiet Resurante og Bar.  Enjoy large portions in a cozy atmosphere. Be sure to try their reindeer shank, cod fillet, and leg of lamb.
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Special mention goes to Sushi Point.  A great staff serves tasty, fresh sushi at a good price. Sushi in the Arctic, this is a great town.
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The four best ways to reach Narvik are by: air, sea, car, and train. The fifth through seventh best ways will most likely take significantly longer and be less enjoyable
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Be sure to visit Narvik Krigmuseum.  This museum does a superb job of honoring the achievement and the courage of the Allied forces fighting the German invaders in 1940. Not only does it relate the fierce battles, but it also devotes a section to analyzing the big questions of war and human rights during conflict. It’s interesting and informative exhibits make it well worth a visit, particularly for history buffs. There’s also a nice little coffee shop and gift shop. Go there
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Then take the cable car to Narvikfjellet. This is resort is quite popular with the locals. It boasts of world class off-piste skiing. I don’t honestly know what off-piste skiing is, but it is world class. This skiing resort has some of the largest vertical drops in Scandinavia. Yikes for me, but fantastic for dedicated skiers. But don’t worry,  Narvikfjellet is also suitable for families and beginners. Admire the breathtaking view from the top and enjoy scenery from the cable car.
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You should probably visit Narvik Kjøretøyhistoriske Museum. Kjøretøyhistoriske translates as Vehicle History. That’s all I really know about the place. The museum earned a rare, perfect rating of 5.0. Yet no one left a review. Why? Why was that so hard? Perhaps the exhibits entranced the visitors so much that they were at a loss for words.
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Next on our museum tour is the Narvik Museum. It receives a still quite good rating of 4.0. However, its guests proved to be much more helpful than those went through the doors at Kjøretøyhistoriske. This museum tells the story of Narvik’s development. It emphasizes the stories of the iron-ore mines, the rail transport, the harbor, and the town’s tunnels and bridges. A section of the museum devotes itself to the great fire that destroyed the town’s old wooden center. Don’t forget to ride in an authentic iron-ore car.
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Finally, please visit the Polish War Memorial and pay your respects to the braves Polish sailors who died fighting the Nazis in 1940. They are especially worthy of our admiration for they sailed all the way here, despite losing their homeland to the Germans in 1939. To remember.
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As always, “Good eating. Good traveling.”

– 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.

Categories: Arctic eats, travel | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Tuna Melt

Posted on June 11, 2014 by pauldelancey

American Entree

TUNA MELT

INGREDIENTSTunaMelt-

2 5-ounce cans albacore tuna
1/3 cup mayonnaise
1/4 cup diced celery
2, tablespoons minced yellow, brown, or red onon
1 teaspoon dill weed
1/8,teaspoon pepper
1/4 teaspoon salt
2/3 cup shredded cheddar or mozzarella cheese
1 medium, ripe avocado (optional)
2 hamburger buns on 4 bread slices

PREPARATION

Drain water from tuna cans. Preheat broiler to 375 degrees. Toast bread for 2 minutes. While bread toasts, become a whirlwind and add tuna, mayonnaise, celery, onion, dill weed, pepper, and salt to mixing bowl. Mix with whisk.

Top the bread slices equally with tuna/mayonnaise mix. Put slices in broiler and broil at 375 for 2 to 3 minutes. Remove tuna/mayonnaise/bread slices from broiler and top equally with shredded cheese. Return slices to broiler and broil at 375 degrees for about 2 minutes or until cheese melts. Remove from oven. Carefully combine two slices together. (You might wish to use a spatula.)

TIDBITS

1) “December 7, 1941–a date which will live in infamy…” – President Roosevelt on the Japanese attack on Pearl Harbor.

2) “December 23, 1941, a date which will live in culinary glory…” – me, today. For this is the date of the first recorded sighting of the word, “cheeseburger.” This wondrous event happened at a small restaurant in Burbank, California.

3) The first six months of the war in the Pacific went poorly for America. Some culinary historians speculate that the invention of the cheeseburger was the only thing that prevented defeatism spreading throughout America.

4) Moreover, the humble cheeseburger provided American soldiers, marines, and sailors the energy to keep up the good fight when their Japanese counterparts flagged from a want of calories. Now, Japan and America are friends, because we both eat cheeseburgers. May I suggest a Japanese cheeseburger with wasabi ketchup?

– 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.

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