Posts Tagged With: sauce

Cranberry Sauce

Posted on November 22, 2023 by pauldelancey

Bosnian Appetizer

CRANBERRY SAUCE

INGREDIENTS

1⅓ cups sugar

½ cup orange juice

¾ cup water

1 pound cranberries

Mason jars for unused sauce

Makes 3¼ cups. Takes 1 hour 30 minutes.

PREPARATION

Add sugar, orange juice, and water to pot. Simmer at low-medium heat for 5 minutes or until sugar dissolves completely. Stir frequently. Add cranberries. Cook at medium heat for 15 minutes or until cranberries crack open and sauce is dark and thick. Stir frequently. Remove sauce from heat. (Sauce should thicken more as it cools.) Leave in refrigerator for 1 hour or until sufficiently cooled. . Goes well on poultry, pork, beef, and fish. Store excess in Mason jars.

TIDBITS

1) Cranberries are good for you in all sorts of ways. I forget some of them. Apparently, cranberries don’t help the memory much.

2) The Picts and Celts in Ancient Britain were fierce warriors. They got their energy and stamina from eating cranberries. If the these ancient fighters ate too many cranberries they got tummy aches. They also found oodles and oodles of excess energy coursing through their veins. They became too hot. The Picts and Celts had to let some of their escape or they’d collapse.

3) So the first Britons took off all their clothes to cool off. Being nude, they painted their bodies blue for modesty’s sake. Then they charged the opposing army with a ferocity that’s never again been equaled. But they didn’t wear hats or paint their heads. The skin on their heads turned red under the hot unforgiving sun. The invading Romans thought the Britons’ skulls, crania, looked as red as the cranberry that the natives ate. So, the Romans called this red berry, the cranberry.

4) I almost forgot, a Roman chef, Quintus Cato, looked at the cranberry sauce in his Mason jar and thought, “The Mason jar is much taller than it’s wide. Is it possible to build like that as well?” He wrote of this idea to his pal, Emperor Vespasian of Rome. The energetic Emperor immediately ordered construction of the Colosseum, so named because it’s colossal in size. Now you know.

– 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: cuisine, history, international | Tags: appetizer, Bosnian, Britain, Celts, Colosseum, Comic Chef, cookbook, cranberry, good food, memory, modesty, murders, orange juice, Romans, sauce | Leave a comment

Cheese Ravioli

Posted on January 7, 2023 by pauldelancey

Italian Entree

CHEESE RAVIOLI

INGREDIENTS – PASTA

3 cups or more of flour (¼ cup more later in FINAL STAGE)
2 eggs
¾ cup or more water

INGREDIENTS – FILLING

¾ cup ricotta cheese
¼ cup grated, or chopped, mozzarella cheese
3 tablespoons grated Parmesan cheese
1 tablespoon basil
½ teaspoon salt (Used 3 times for a total of 2 teaspoons)
1 garlic clove

INGREDIENTS – MARINARA SAUCE

6 Roma tomatoes
½ large white onion
2 garlic cloves
2 teaspoons basil
½ teaspoon marjoram
1 teaspoon oregano
½ teaspoon salt
½ teaspoon thyme
1 6 ounce can tomato sauce

INGREDIENTS – FINAL STAGE

water
1 teaspoon salt
1 tablespoon olive oil
¼ cup flour

SPECIAL UTENSILS

rolling pin
cutting board

Makes about 40 ravioli.

PREPARATION – PASTA

Combine flour, eggs, and water. Mix with hands and make a ball of the mixture. It should just be able to come off your hand. If some of the ball sticks to your hand, then add a bit more flour, mix again, and try the new flour. If the flour ball is powdery, it is too dry. (If you suddenly feel like bowling, the flour ball is too heavy.) Add a bit more water, mix again, and try the consistency again. You might need to do this a number of times.

Sprinkle a generous amount of flour on your cutting board and rolling pin. Roll flour ball out until it is NO THICKER than ¼-inch. Frequently sprinkle the rolling pin to keep the dough from sticking. Let rolled-out flour sit for AT LEAST 4 hours. It should be nearly dry.

PREPARATION – FILLING

While rolled out flour dries, mince 1 garlic glove. Combine ricotta cheese, mozzarella cheese, and Parmesan cheese, basil, salt, (First use of salt.) and garlic in mixing bowl. Mix with hands. Put cheese filling in fridge.

PREPARATION – MARINARA SAUCE

Mince Roma tomatoes. Peel and mince onion and 2 garlic cloves. Add tomato, onion, garlic, basil, marjoram, oregano, salt, (Second use of salt.) thyme, and tomato sauce to sauce pot. Cook on medium-high heat until mixture boils, stirring occasionally. Reduce heat to low and simmer for about 20 minutes with the lid on. Stir occasionally.

FINAL PREPARATION

Dust cutting board with flour. Use knife to cut 1½-inch wide strips in the flour. Cut these strips into rectangles every 3-inches. (Don’t use these rectangles while reading. They make disappointing bookmarks.) Dust strips with flour. Put a ½ teaspoon or so of the filling on the right side of the 1½-inch by 3-inches flour rectangle. Fold the left side over the filling. Push down on the open sides with the tines of the fork to seal the ravioli.

Fill pot with enough water to cover ravioli. Add salt (Third use of salt.) and olive oil. Boil water. Add ravioli and cook for 20 to 30 minutes. Ravioli should float to the top and the dough should be completely soft. (Now you know why restaurant ravioli are expensive.)

Meanwhile back at the range, cook pasta sauce in pot on medium heat until it is warm. Put ravioli in bowl and add pasta sauce.

TIDBITS

1) The singular form of “ravioli” is “raviolo.”

2) Scarcely anyone eats ravioli for breakfast.

3) But there is a ravioli burrito.

4) Oh my gosh, there is a lutefisk burrito.

5) Why?!! Why?!! Oh the humanity, oh the culinary carnage!

6) Horrors! There is such a thing as a lutefisk ravioli!

7) I think I need to sit down and have a nice, tall frosty mug of root beer.

– Paul De Lancey, The Comic Chef, Ph.D.

Categories: cuisine, international | Tags: apocalyptic, cheese, Chef Paul, Comic Chef, cookbook, De Lancey, Italian, Lutheran, marinara, mozzarella, murders, Parmesan, pasta, Paul DeLancey, ravioli, sauce, thriller | Leave a comment

Quick Barbecue Sauce

Posted on March 29, 2022 by pauldelancey

American Appetizer

QUICK BARBECUE SAUCE

INGREDIENTS

½ cup brown sugar
½ tablespoon Dijon mustard
1 cup ketchup
1¼ teaspoons paprika
½ teaspoon pepper
¼ cup red wine vinegar or white wine vinegar
½ teaspoon salt
3 tablespoons water
½ tablespoon Worcestershire sauce

Makes 1½ cups. Takes 10 minutes.

PREPARATION

Add all ingredients to mixing bowl. Mix with whisk until well blended. Put any unused sauce in Mason jar. Store in refrigerator.

TIDBITS

1) King Arthur reigned in Camelot. He had a circle of knights that kept the peace and enforced his decrees. But his knights showed themselves time and time again to be extremely jealous of their prestige and social ranking compared to the others.

2) This constant jockeying for power came out in the open at mealtimes as the head of the table conferred the most prestige on the knight who sat there. This place went to the king whenever he was around. Similarly, the next two most powerful knights sat on opposite sides of the table and one chair away from the head knight. And so on. Everyone could easily calculate his importance at the court just by counting chairs.

3) Naturally, all knights felt they deserved a chair closer to the king. Differences arose. Elbows were thrown. Insults such as “Yea verily, your mater” got bruited about. Knights drew swords. Blood got shed. King Arthur realized he’d have no knights left unless something happened. And happen it did. One fine May day, Arthur and his knights gathered on the castle green for Smoked Pork Ribs. The knights all sprawled around a giant cauldron of Quick Barbecue sauce. The cauldron’s roundness meant no jockeying for the most prestigious spots; there weren’t any. The reason for conflict disappeared.

4) King Arthur saw this and decreed a Round Table for his court’s meals. The knights celebrated feasts there in perfect harmony. A just and lasting peace descended on Camelot. Then Sir Kay noticed that you could determine your value to King Arthur simply counting the number of chairs you were away from him. Civil War broke out. The Kingdom of Camelot fell apart. This is why our leaders always consult books on dining etiquette for meals held for visiting heads of state.

Paul De Lancey, The Comic Chef, Ph.D.

Categories: cuisine, history | Tags: American, appetizer, barbecue, Camelot, cauldron, Chef Paul, civil war.etiquette, Comic Chef, cookbook, De Lancey, good food, heads of state, hunks, King Arthur, knights, Lutheran, murders, Paul De Lancey, Paul R. De Lancey, recipes, round table, sauce, Sir Kay, thriller | Leave a comment

Finnish Hot Dog Sauce (Nakkikastike)

Posted on February 27, 2022 by pauldelancey

Finnish Entree

HOT DOG SAUCE
(Nakkikastike)

INGREDIENTS

1 pound hot dogs or sausages
1 medium onion
2 tablespoons vegetable oil
3 tablespoons flour
1¾ cups beef broth
¾ cup cream
3 tablespoons ketchup
½ teaspoon pepper

Serves 4. Takes 30 minutes.

PREPARATION

Cut hot dogs into circles ½” thick. Dice onion. Add onion and vegetable oil to pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add hot-dog circles. Stir until well blended. Sauté for 3 minutes or until hot-dog slices brown.

Lower heat to medium. Add flour. Fry until flour turns browns. Mix until well blended. Add beef broth. Stir with whisk until there are no lumps. Bring to boil using medium-high heat. Stir frequently. Add cream, ketchup, and pepper. Reduce heat to low and simmer for 10 minutes. Stir occasionally. Goes well with mashed potatoes.

TIDBITS

1) Culinary historians tell us this Finnish dish actually came from China some thousands of years ago and that it was originally called Yin Yang. Indeed, culinary philosophers maintain that Yin Yang is a Chinese philosophical concept that describes how apparently opposite forces may actually be complementary and interconnected in the culinary world. Later Chinese philosophers extended this concept to the entire natural world. Now everybody, not just chefs, can have big thinks about how things fit together.

2) Just so you know, it’s extremely windy outside my window.

3) For some 217 years, 9 months, and 26 days, Chinese debated on what were the grand universal twin powers from which flowed all opposite and complementary forces. Then Chef Tai Chi Pei piped up, “The twin universal powers are Hot Dog Sauce and Mashed Potatoes.” All the philosophers agreed at once. It’s just one of things that had been hard to see, but became incredibly obvious once presented. This revolutionary idea made its way to Finland via the Silk Road. Inner-truth seeking Finnish chefs gave culinary shape to this philosophy with this dish. Now you know.

Paul De Lancey, The Comic Chef, Ph.D.

Categories: cuisine, history, international | Tags: apocalyptic, Chef Paul, China, Comic Chef, complementary, culinary, entree, Finland, Finnish, forces, historians, hot dog, hunks, Lutheran, mashed potatoes, murders, nakkikastike, opposite, Paul De Lancey, Paul R. De Lancey, philosophers, recipes, sauce, Silk Road, thriller, Yin Yang | Leave a comment

Cranberry Sauce

Posted on November 25, 2021 by pauldelancey

Bosnian Appetizer

CRANBERRY SAUCE

INGREDIENTS

1⅓ cups sugar
¾ cup water
½ cup orange juice
1 pound cranberries

Makes 3¼ cups. Takes 1 hour 30 minutes.

PREPARATION

Add sugar, orange juice, and water to pot. Simmer at low-medium heat for 5 minutes or until sugar dissolves completely. Stir frequently. Add cranberries. Cook at medium heat for 15 minutes or until cranberries crack open and sauce is dark and thick. Remove sauce from heat.(Sauce should thicken more as it cools.) Cool in refrigerator for 1 hour or until ready. Goes well on poultry, pork, beef, and fish.

TIDBITS

1) Cranberries are good for you in all sorts of ways. I forget some of them. Apparently, cranberries don’t help the memory much.

4) But they didn’t wear hats or paint their heads. The skin on their heads turned red under the hot unforgiving sun. The invading Romans their skulls, crania, looked as red as the cranberry that the natives ate. So, the Romans called this red berry, the cranberry.

5) I almost forgot, a Roman chef, Quintus Cato, looked at the cranberry sauce in his mason jar and thought, “The mason jar is much taller than it’s wide. Is it possible to build like that as well?” He wrote of this idea to his pal, Emperor Vespasian of Rome. The energetic Emperor immediately ordered construction of the Colosseum, so named because it’s colossal in size. Now you know

– Paul De Lancey, The Comic Chef, Ph.D.

Categories: cuisine, humor, international | Tags: ancient, apocalyptic, appetizer, Bosnian, Britain, Cato, Celts, chef, Colosseum, Comic Chef, cookbook, cranberry, crania, cranium, emperor, energy, good food, Lutheran, mason jar, memory, modesty, murders, nude, orange juice, Picts, recipes, Romans, sauce, stamina, thriller, Vespasian | 4 Comments

Shrimp in Chocolate Sauce

Posted on February 13, 2021 by pauldelancey

Spanish Entree

SHRIMP IN CHOCOLATE SAUCE

INGREDIENTS

2 garlic cloves
1 small onion
2 tablespoons olive oil
½ cup beef, fish or vegetable stock
1 pound jumbo shrimp (16 count), peeled and deveined
2 tablespoons sherry or red wine
½ teaspoon (2 squares) bittersweet chocolate
⅛ teaspoon pepper
⅛ teaspoon salt

Serves 2. Takes 35 minutes.

PREPARATION

Mince garlic and onion. Add 2 tablespoons olive oil, garlic, and onion to pan. Sauté on medium-high heat for 5 minutes or until garlic and onion soften. Stir frequently. While onion sautées, add beef stock to pot. Cook stock on medium-high heat for 3 minutes. Add stock to sautéed onion. Heat sautéed onion/stock at medium heat for 5 minutes or until liquid reduces by half. Reduce heat to lowest level and simmer.

Add enough water to cover shrimp to pot. Boil water at high heat. Add shrimp. Boil for 3 minutes or until shrimp turns pink or orange. Remove shrimp with slotted spoon. While shrimp boils, add sherry and chocolate to tiny pot. Simmer on low-medium heat for 3 minutes or until chocolate melts. Stir frequently.

Add shrimp to plate. Sprinkle with pepper and salt. Ladle sautéed onion/beef stock over shrimp. Ladle chocolate sauce over all.

TIDBITS

1) Some dishes evolve over time. Pies are an example of this, Their ingredients change over time. Spelt flour would become wheat before finally settling on the often used white flour.

2) Other culinary creations, such as this one, are born in an instant. Culinary historians note that a food fight broke out at the main cafeteria at Revelle College, UCSD, on April 1, 1977. Tired of an never ending succession of shrimp dishes, the students took to tossing the crustaceans. Shrimp went everywhere. Some landed in the chocolate sauce.

3) Shrimp in chocolate sauce tasted great. Pedro Martinez, a bystander, tasted the chocolate coated shrimp. He brought the idea back with him to Spain and opened a restaurant, El Camaron Loco. Just recently, it obtained its third MichelinTM star. Now, Spanish cuisine is the envy of the world.

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international | Tags: apocalyptic, camaron, chocolate, Comic Chef, cookbook, entree, good food, hunks, Lutheran, Michelin, Paul De Lancey, recipes, sauce, shrimp.chocolate, Spanish, spelt flour, thriller | 2 Comments

Tex Mex T Rex

Posted on May 23, 2014 by pauldelancey

Cretaceous Entree

TEX MEX T REX

INGREDIENTS

1 medium tyrannosaurus rex
300 garlic cloves
1,500 medium yellow onions
2,999 jars (18 ounces) barbecue sauce
1 15 ounce bottle organic ketchup
200 pounds chili powder
100 pounds cumin
25 pounds thyme
1/4 teaspoon salt (or to taste)
40 gallons lemon juice
120 gallons Worcestershire sauce
12,000 hamburger buns

Note: Getting the amounts exact is critical. If your sums are off you just have to recount.

SPECIAL UTENSILS

1 time machine
1 sonic obliterator (not sold in Oregon as of publication)
1 culinary chainsaw (I recommend the Bushnell 303TM model)
1,500 crock pots
1 multi-story mixing bowl
1 24,000-hole toaster
1 deluxe surge protector

PREPARATION

Set time machine to Wednesday, June 3rd, 3 p.m., 65,403,002 B.C.. (For goodness sake, don’t push things and try to get yourself a T-Rex minutes before that giant meteorite slams into the Earth killing nearly everything. If you die in this cataclysm and don’t come back, your guests will never talk to you. You don’t need this social awkwardness.)

But it does remind me, to make Tex Mex T Rex you really need to kill a T Rex. For this job, you’ll want to get a premium sonic obliterator. One with a T-Rex rating. Don’t expect to waltz into a WalMartTM and buy the first sonic obliterator you see. You’ll be sorry. Indeed, you’ll be dead when the feeble sonic vibration from your off-the-shelves obliterator merely angers the T Rex into charging you. Always, always buy quality kitchen utensils.

Do not forget to kill the T-Rex. Be sure to slice up the T Rex into the various cuts of meat at the site and the time of the killing. This takes a long time and culinary chainsaws are noisy. You don’t want to annoy your current time, human neighbors. But in the Cretaceous period the chainsaw noise will scare off all those pesky predators who’d want to eat you. Take all your T-Rex cuts back with you. Don’t drop any. No one likes a litterbug.

Mince garlic cloves and onions. This should take no time at all as you have a time machine. Put T-Rex bits in crock pots. Add garlic, onion, barbecue sauce, organic ketchup, chili powder, cumin, salt, thyme, lemon juice, and Worcestershire sauce.

Set crock pots to high and cover them. Cook for 6 hours or until meat is tender. Remove T-Rex meat. Shred meat and return meat to crock pots for 30 minutes. Toast buns. Serve meat on buns. Note, this is a big meal. May I suggest serving it picnic style with plastic utensils and cardboard plates?

TIDBITS

1) Until the invention of the time machine, Cretaceous cuisine was impossible,

2) We have, of course, always had Cretan cuisine. However, food from the island of Crete is usually considered to be indistinguishable from the rest of Greek cuisine.

3) However, things would change dramatically if a Cretan restaurateur were to successfully transport T-Rex meat back to the current time. Crowds would certainly flock to Kronos’ Cretan Cretaceous Crudités.

4) This development would certainly provide a challenge to the Tex Mex T Rex cuisine of southwest Texas.

5) As of press time, 43% of all Tex Mex T Rex sandwiches are served in El Paso, Texas.

6) There are lots of non-culinary things to do in El Paso, Texas.

7) Be sure to take in the town’s T-Rex processing plant. Tours cost $20 person if you book now. However, the cost conscious can always go back in time, deposit a dollar in the bank, and gather enough interest to pay for the tour.

8) For an alternative experience, go to Hueco Tanks State Park and scale its huge boulders.

9) Those in your group who survive this experience will want to take in the Museum of Art and see American and Mexican colonial art.

10) Stargazing is quite popular here, especially at night.

11) So is sleeping.

12) Pleasant dreams.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes, Uncategorized | Tags: art, barbecue, chainsaw, cookbook, Cretan, crock pot, cuisine, Earth, Eat Me, El Paso, entree, garlic, Hueco Tanks, ketchup.chili, Kronos, meteorite, museum, Oregon, organic, recipes, rex, salt, sauce, sonic obliterator, stargazing, State Park, surge protector, T-Rex, Tex-Mex, Texas, thyme, time machine, toaster, tyrannosaurus, Walmart, Worcestershire | Leave a comment

Achiote Sauce

Posted on April 9, 2014 by pauldelancey

Mexican Appetizer

ACHIOTE SAUCE

INGREDIENTS

4 ounce achiote brick or dry paste
1 cup lemon juice
3/4 cup orange juice
3/4 cup water
3 garlic cloves
1 medium onion
5 jalapeno peppers
2 tablespoon chili powder
1 tablespoon cilantro
2 tablespoons olive oil
1 ½ tablespoons butter
2 tablespoons white vinegar

makes 4 cups

PREPARATION

Add achiote brick, lemon juice, orange juice, and water to mixing bowl. Stir with whisk until achiote dissolves. Remove seeds from jalapenos. (Be sure to wash your hands immediately afterward or touching your face will make it sting like the dickens.) Dice garlic, onion and jalapenos. Melt butter. Add onion, jalapeno, butter, chili powder, cilantro, olive oil, and vinegar to mixing bowl. Mix with whisk until well blended. Goes well with Mayan tacos and nearly everything Mexican. Well, maybe not flan.

TIDBITS

1) And now a crossword puzzle for people who don’t like to be confused.

ACROSS 1 ) The first letter in the alphabet.

DOWN 1) The word “apple” starts with this letter.

– Paul De Lancey, The Comic Chef

Categories: Uncategorized | Tags: achiote, achiote sauce, alphabet., annatto, appetizer, apple, chili powder, cilantro, confused, crossword, crossword puzzle, jalapeno peppers, lemon juice, Mayan, Mexican, olive oil, sauce, tacos, vinegar | Leave a comment

Russian Dressing

Posted on January 21, 2014 by pauldelancey

American Appetizer

RUSSIAN DRESSING

INGREDIENTS

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.

– Paul De Lancey, The Comic Chef

Categories: cuisine, recipes | Tags: 1967, 1968, American, appetizer, Cold War, crime, Czechoslovakia, fresh water, ketchup, Lake Baikal, Mao, mayonnaise, New York Mets, President Johnson, red wine vinegar, riots, root beer, Russian, Russian dressing, Russians, sauce, Soviets, Worcestershire, World Series | Leave a comment

My Cookbook, “Eat Me: 169 Fun Recipes From All Over the World” is Available in Paperback and as an E-book

Posted on May 31, 2013 by pauldelancey

Woo hoo! My international cookbook, Eat Me, 169 Fun Recipes From Around the World, is out.

On Amazon: paperback and e-book

On Nook: e-book

PRAISE FOR EAT ME

“Paul De Lancey’s cookbook, Eat Me! 169 Fun Recipes From All Over the World is as hysterical as it is chock-full of yummy recipes and wacky trivia.

“From the author of We’re French and You’re Not and The Fur West, De Lancey entertains supreme as he distills cooking to the simplest of terms—from boiling water (and identifying the stove) to preparing timeless classics from every corner of the globe including scrumptious Beef Stroganoff and Greek Wraps with tzatziki sauce.

“Every recipe is followed by hilarious tidbits, such as, ‘King Louis XV ate boiled eggs every Sunday. This practice ceased with his death.’ And advice galore, Crunchy Tuna Casserole – ‘This is not a good meal to make if your dishwasher doesn’t work as happened to me. Grr!’

“De Lancey is one of the freshest voices in the cookbook world. He will have your family and guests spewing milk from their noses as you read about the perils of dropping raw eggs from too great a height into hot Tomato Drop Soup.

“Eat Me! is a must read for anyone with a sense of humor and a desire to expand their menu.”
– Marie Etienne, author of Storkbites: A Memoir and Confessions of a Bi-Polar Mardi Gras Queen

“What’s up with straightforward, no-nonsense cookbooks? A little nonsense in the kitchen can make meal preparation more fun. That’s what Paul De Lancey does in Eat Me, a cookbook spiced with comedy, leavened with silliness, and still fully informative and functional. So get out those pots and pans and your sense of humor and have some fun creating that next meal.”

—Roger L. Conlee, author of Fog and Darkness and The Hindenburg Letter.

“I don’t cook, my favorite dinner is popcorn and M&Ms and I store my sweaters in the oven, but Paul De Lancey’s new cookbook may change all that. From what I’ve seen of his recipes and accompanying photos, this cook knows his ingredients.”

-Judy Reeves, author of A Writer’s Book of Days

“Eat Me by Paul De Lancey is the only way I know of to learn how to cook simple yummy meals while laughing too hard to eat your simple yummy meals. Seriously. This author’s recipes are so inextricably layered with absurdity, puns, and outrageous assertions that I never knew whether I was chuckling at his jokes or cooking them up myself. A great, side-tickling–and practical–read for anyone’s kitchen!”

– Reina Lisa Menasche, author of Twice Begun

– Paul De Lancey, The Comic Chef

Categories: Uncategorized | Tags: A Writer's Book of Days, Amazon, beef stroganoff, casserole, Confessions of a Bi-Polar Madri Gras Queen, cookbook, De Lancey, e-book, Eat Me, Fog and Darkness, fun, international, jokes, Judy Reeves, Kindle, lordsoffun, Louis XIV, Marie Etienne, Nook, paperback, Paul R. De Lancey, recipes, Reina Lisa Menasche, Roger L. Conlee, sauce, Storkbites, The Fur West, The Hindenburg Letter, tuna, Twice Begun, tzatziki, We're French and Your Not, world | Leave a comment

Posts Tagged With: sauce

Cranberry Sauce

Bosnian Appetizer

CRANBERRY SAUCE

Cheese Ravioli

Italian Entree

CHEESE RAVIOLI

Quick Barbecue Sauce

American Appetizer

QUICK BARBECUE SAUCE

Finnish Hot Dog Sauce (Nakkikastike)

Finnish Entree

HOT DOG SAUCE
(Nakkikastike)

Cranberry Sauce

Bosnian Appetizer

CRANBERRY SAUCE

Shrimp in Chocolate Sauce

Spanish Entree

SHRIMP IN CHOCOLATE SAUCE

Tex Mex T Rex

Achiote Sauce

Russian Dressing

My Cookbook, “Eat Me: 169 Fun Recipes From All Over the World” is Available in Paperback and as an E-book

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Paul’s archives

Posts Tagged With: sauce

Bosnian Appetizer

CRANBERRY SAUCE

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Italian Entree

CHEESE RAVIOLI

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American Appetizer

QUICK BARBECUE SAUCE

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Finnish Entree

HOT DOG SAUCE (Nakkikastike)

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Bosnian Appetizer

CRANBERRY SAUCE

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Spanish Entree

SHRIMP IN CHOCOLATE SAUCE

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Paul’s archives

HOT DOG SAUCE
(Nakkikastike)