Posts Tagged With: sausage

Toad in the Hole

British Entree

TOAD IN THE HOLE

INGREDIENTStoadinthehole

1 cup flour
¼ teaspoon mustard powder
½ teaspoon salt
2 tablespoons butter
3 eggs
1¼ cups milk
2 tablespoons vegetable oil (2 more tablespoons later)
2 pounds bangers or plain pork sausages or beef sausages
¼ teaspoon rosemary
¼ teaspoon thyme
2 tablespoons vegetable oil
1 onion
½ tablespoon brown sugar
¾ cup beef stock

SPECIAL UTENSIL

Combination 8″ x 12″ casserole dish & time machine (They’re handy!)

Serves 6. Takes 1 hour 15 minutes.

PREPARATION

Add flour, mustard powder, and salt to 1st mixing bowl. Blend with whisk. Melt butter. Add eggs to 2nd bowl. Beat eggs with whisk. Add melted butter and milk to eggs. Mix thoroughly with whisk. Add liquid contents of 2nd bowl to flour in 1st bowl. Blend with whisk until mixture becomes smooth bread pudding. Cover and let sit for 30 minutes.

While pudding sits, preheat oven to 400 degrees. Coat sides and bottom of casserole dish with oil. Put casserole dish in oven. Raise temperature to 425 degrees. When oven temperature reaches 425 degrees, remove casserole dish. Add sausages evenly to casserole dish. Bake at 425 degrees for 10 minutes or until sausages start to brown on all sides. You might need to turn them over at least once. (Be careful! Use oven mitts!) Remove casserole dish from oven. Pour bread budding over sausages. Sprinkle with rosemary and thyme. Put casserole dish back in oven. Bake at 425 degrees for 30 minutes or until toothpick stuck into batter comes out clean.

While batter bakes, mince onion. Add onion and 2 tablespoons to pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add brown sugar and beef stock. Simmer on low heat for 5 minutes. Stir occasionally. Ladle this beef stock/onion gravy over bread pudding and sausages in casserole dish.

TIDBITS

1) Sometimes it can be quite hard to track down every ingredient listed in a recipe, even when you think they should be easy to find.

2) In the case of this recipe, bangers were the items that were hard to track down. Impossible even. There’s a small discount supermarket (Small supermarket is a bit of contradiction, isn’t it?) that occasionally carries bangers, the British sausage. Occasionally. When it’s overstocked somewhere in San Diego County. How often does that happen? *Bangs head against wall*

3) Sorry for the delay in writing this tidbit, I had a headache from banging my head against the wall.

4) But wait, there was no delay for you, was there? It’s kinda like having your own time-travel machine.

5) Anyway, if you can’t find bangers nearby, try and get plain pork sausages. If your supermarkets don’t have such things, try and get beef sausages.

6) Don’t settle for tiny breakfast sausages. Just don’t. The sausages will settle under this dish’s bread pudding. Your guests will make remarks that while meant to be witty, will come across as being ungrateful and mean. You will race to your closet to get your saber. All sorts of boxes full of stuff you don’t even remember will fall on your head. Your headache will come roaring back as if The HulkTM himself is squeezing your skull. You will be in no mood to see reason. You will skewer all your guests, dispatching them with a hearty “Take that” or “Ho, ho.”

7) The law will take a dim view of such stuff. No, not the screaming of “Take that” or “Ho, ho,” rather the offing of your diners. It bears repeating, police don’t like premeditated murder or even manslaughter in this case. On the other hand, they’re remarkably tolerant of what you say while killing someone. They know if you’re so disturbed as to end someone’s life, you’re not going to be at your literary best. To save yourself embarrassment, may I suggest picking up a copy of 101 Clever Things to Say While Murdering?

8) So murder is out. You will need to create your own bangers. A banger is 65% pork sausage, 30% tusk (dried bread), and 5% seasonings. Simply, take your Bushnell 457 Sausage InjectorTM and fill it with a mixture of 5 parts dried bread to 1 part seasonings. Then inject the tusk/seasoning mix into the plain pork sausage until the ratio of pork sausage to mix is 13 to 7.

9) It does take practice to get the pork sausage/seasoning mix proportion just right. It takes even more practice to inject a lot of mixture into a sausage that already fills in casing completely. In fact, you’re almost certain to explode the sausage, causing you to fly into a rage, fly to your closet to get that saber again, and dispatch the first guest who even comes into your kitchen. That would be bad, run-on sentences like this are horrible.

10) Oh and Bushnell 457 Sausage Injectors are truly hard to find. The company stop making them in 2014. Which is why you simply must have a Bushnell 323 Combination Casserole Dish & Time MachineTM. Simply go back to a time when your local discount supermarket carried bangers. Then use that same gizmo to bake this entree. See? Life is good after all. Thank you, Bushnell.

cookbookhunks

Chef Paul

 

My cookbook, Following Good Food Around the World,  with 180 wonderful recipes will be available in just a few days. My newest novel, Do Lutheran Hunks Eat Mushrooms, is already available on amazon.com

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Ćevapi – Bosnian Sausage

Bosnian Entree

ĆEVAPI
(sausage)

INGREDIENTScevapi-

2 cloves garlic
1 small onion
1 pound ground beef
1 pound ground lamb
½ teaspoon baking soda
1 teaspoon paprika
1 teaspoon parsley
1 teaspoon pepper
1 teaspoon salt

Makes 48 small sausages. Serves 6. Takes 30 minutes.

PREPARATION                                                                                      The Big Bang shown with sausages.

Mine garlic and onion. Add all ingredients to small mixing bowl. Mix thoroughly with hands. Make sausages 2″ long and 1″ wide. Grill using medium heat for 5-to-10 minutes or sausage is brown and cooked through.

Goes quite well in somun, a Bosnia pita bread, or pita loaves. Ćevapi also pairs well with ŝopska salata, a salad consisting of: tomato, cucumber, onions, peppers, sirene or feta cheese, and parsley.

TIDBITS

1) A startling new theory says the entire universe started as a big, big, really big, gigantic even, Bosnian sausage.

2) In splendid contrast to old Big Bang thought, this theory explains how the Big Bang started.

3) It started when someone wrapped the immensely vast Bosnian sausage in aluminum foil and put it a microwave that measured light years across, then set the microwave for 30 minutes.

4) Boom!

5) The Big Bang! Billions and billions of smaller Bosnian sausages flung out in every direction. With time, gravity and radiation from the exploded microwave produced stars, planets, Bosnia, Leonard Nimoy, and Taco BellTM.

6) How do we know this? Because we have brains. Bosnia is an anagram for “ao bains,” which is close to “O, brains.” Coincidence? I don’t think so.

– 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

Categories: cuisine, history, humor, international | Tags: , , , , , , , , , , , , , , , , , | 1 Comment

Bangers and Mash

British Entree

BANGERS AND MASH

INGREDIENTSBangersAndMash-

1 large onion
2 pounds potatoes
5 tablespoons butter (2 tablespoons more later)
6 tablespoons milk
½ tablespoon mustard
¼ teaspoon pepper
½ teaspoon salt
8 pork sausages (Do try to get authentic British bangers.)
2 tablespoons vegetable oil
2 tablespoons butter
4 cups beef broth
⅓ cup red wine
4 tablespoons flour

Makes 8 bangers and mash. Takes 1¼ hours.

PREPARATION

Thinly slice onion. Peel and cut potatoes into 1″ cubes. Add potatoes cubes to large pot. Cover potato with water. Bring to boil using high heat. Reduce heat to low and simmer for 15-to-20 minutes or until potato is tender. Drain water. Mash potatoes with, well, a potato masher. Add 5 tablespoons butter, milk, mustard, pepper, and salt. Cover and set aside.

While potato cubes are simmering. add pork sausages and vegetable oil to pan Fry sausages for 20 minutes using medium heat or until sausages turn golden brown. Cover and stir occasionally. Remove sausages and keep covered.

Add onion and 2 tablespoons butter to pan. Sauté onion for 5 minutes on medium-high heat or until onion softens. Add beef broth and red wine to pan. Bring to boil using high heat and cook for 5 minutes. Stir occasionally. Add flour. Cook on medium-high for 10 minutes or until gravy starts to thicken. Stir occasionally.

Place a sausage and an equal amount of mashed potatoes on each plate. Cover with an equal amount of onion gravy.

TIDBITS

1) Rationing in Britain during World War I and immediately afterward resulted in butchers adding water to their sausages. This way they could still sell the same amount of sausages with less meat. The water in the sausages expanded during cooking and would burst open the casing with a bang.

– 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, humor, international, Uncategorized | Tags: , , , , , , , , , | Leave a comment

Powegian Breakfast Burrito

Fusion Entree

POWEGIAN BREAKFAST BURRITO

INGREDIENTSPowayBreakfastBurrito-

½ white onion
2 tablespoons vegetable oil
6 eggs (1 more egg later)
1 4-ounce can diced green chiles

½ pound sliced ham
1 tomato
1 pound Italian pork sausage
1 cup chipotle salsa
1 cup grated four Mexican cheeses
18 8″ flour tortillas
1 egg

SPECIAL UTENSIL

9″ x 12″ casserole dish

Makes 18 burritos or a saner 9 burritos with the amount of ingredients halved. Takes 40 minutes.

PREPARATION

Preheat oven to 400 degrees. Mince onion. Dice tomato. Cut ham slices into ½” squares. Add onion and vegetable oil to pan. Sauté onion on medium-high heat for 5 minutes or until onion softens. Stir frequently. Add eggs and diced green chiles. Sauté on medium heat for about 5 minutes or until eggs reach your desired level of doneness. Stir constantly. Remove from heat.

Cut ham into 1″ squares. Dice tomato. Add ham squares, pork sausage, and chipotle salsa to large pot. Cook on medium heat for about 5 minutes or until thoroughly warm. Stir occasionally. Add tomatoes and cook for another 2 minutes. Stir occasionally. Add cheese. Stir until well blended.

Combine egg/chiles with sausage/cheese/tomatoes mix. Place ⅓ cup of combined mixture on middle, bottom third of tortillas. Fold bottom of tortilla over mixture. Fold in sides until they touch. Roll up tortillas from the bottom to make burrito.

Put egg in small dish. Whisk egg. Brush all burritos with whisked egg. Bake at 400 degrees for 12 minutes or until egg on top of burritos is golden brown and burritos begin to brown.

TIDBITS

1) Eating sausages 5,000 years ago enabled the ancient Sumerians to establish the world’s first advanced civilization.

2) The mighty sausage was first mentioned in the play “The Sausage” written by Epimarchus a really, really long time ago. The play got lost, however, and culinary drama disappeared for a really long time. (Note: really, really long time is longer than a really long time.)

3) Aristophanes, the dude from 5th-century B.C., mentioned sausages in one of his plays. Of course, mentioning sausages is not as good or powerful as writing an entire play about this amazing, meaty delicacy.

4) Culinary tragedy struck in the fourth century A.D., when the Catholic Church banned the eating of sausages as being sinful.

5) Church leaders had noticed the barbarians hordes that were carving up the Roman Empire ate sausages at their festivals. Therefore, sausages were ungodlyl.

6) Historians, often wonder why such spirited warfare existed between the barbarians and the Roman Empire as both peoples possessed sausages. Why fight someone else for something you already have?

7) The Catholic Church, over the years, relaxed its stance on sausage eating, banning it only on Fridays.

8) Arabs burst out of the Arabian peninsula in 632 A.D.. Fired by strong religious belief and fortified with beef sausages, they conquered North Africa, Spain, Sicily, and the Middle East.

9) Martin Luther nailed his ninety-five theses to the door of the Castle Church in Wittenburg. Normal historians take this to be the start of the Reformation which split Christian church into Catholic and Protestant ones. Culinary historians speculate that if Martin Luther had only been able to eat sausages without guilt, he would have been devouring this wonderful entree to his heart’s content. Full of sausage-induced good will, he couldn’t have possibly mustered up the rage to write even two theses, let alone ninety five. The Christian church would still be one and horrors of the Thirty Years War, 1618-1648, fought between Protestant and Catholic Europe would never have happened.

10) Sausage-eating Protestants and six-out-of-seven-days-a-week Catholics built vast colonial empires starting from the 1500s. These empires fell apart during the mid-twentieth century when the European nations switched from consuming vast amounts of sausages to more trendy things such as sushi, salmon quesadillas, and specialty coffees.

12) Vatican II led many Catholics to believe that eating meat on Fridays is okay. The world has not had a major war since then.

13) “To retain respect for sausages and laws, one must not watch them in the making.”
– German chancellor Otto von Bismarck (1815-1898).

14) “War without fire is like sausages without mustard.”
– King Henry V.

15) “The dog’s kennel is no place to keep a sausage.”
-Danish proverb

16) “Yum.”
-me

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

Sausage and Pepperoni Pizza

Italian Entree

SAUSAGE AND PEPPERONI PIZZA

INGREDIENTSSausagePeppPizza-

1 pizza crust
2 cups pasta sauce (see recipe)
8 ounces sausage meat
4 ounces sliced pepperoni
1⅔ cups mozzarella cheese

SPECIAL UTENSIL

16″ pizza pan

PREPARATION

Preheat oven to 400 degrees. Put pizza crust on pizza pan. Spread pasta sauce over entire crust. Make ½” sausage balls. Put sausage balls and pepperoni slice evenly over sauce. Bake pizza in oven at 400 degrees for 10-to-15 minutes or until cheese turns golden brown.

TIDBITS

1) Pizza has a long and rich history. So does the game of rock, paper, scissors.

2) The game started as rock, rock, rock in Vivaldi Gorge in the year 3,200,010 BC.. The game was played with real rocks and always ended in a tie. Caveman Ogg never lost. He even considered going pro, but stopped from a lack of corporate sponsors.

3) Ten years later Ogg accused Lucy from Olduvai Gorge of cheating. The enraged Ogg used the rock to brain his foe. Ogg fictionalized the account of his bloody deed on his cave’s walls. This was the start of the literary crime genre. So some good came out of it.

4) Lucy’s kin attacked Ogg’s family, driving them far away. In 1949 Drs. Leakey started looking for human bones in Vivaldi Gorge. Ten years later, they switched to Olduvai Gorge and found the bones of Lucy next to a tablet inscribed with the cryptic code of W-0, L-0, T-1,723. Oh, a baseball was found as well, but that’s almost certainly an artifact.

5) In 1845, Alexander Cartwright formalized the rules of baseball. Baseball with its clear victor took America and much of the world by storm. Dr. Simon Iota did change the game of rock, rock, rock to rock, paper, scissors, paper in 1867. But the new rules came too late. Baseball would reign supreme. Rock, paper, scissors is hardly played and is never shown on T.V., except maybe on ESPN4 at 4 a.m. on Tuesdays.

– Chef Paul

3novels

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

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

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Sausage and Lentil Soup

American Soup

SAUSAGE AND LENTIL SOUP

INGREDIENTSSausageLentilSoup-

1 pound Italian sausage
2 tablespoons olive oil
2 garlic cloves
3 medium onions
1 1/4 cups brown lentils
2 stalks celery
2 carrots
1 bay leaf
3/4 teaspoon thyme
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
64 ounces chicken broth
12 leaves spinach

makes 8 bowls

PREPARATION

Sauté sausages in olive oil in pan on medium heat for 10 minutes or until done. Remove sausages. Cut sausages into slices 1/4″ thick. Dice garlic cloves and onions. Add garlic and onion to pan. Sauté garlic and onion on medium-high heat for 5 minutes or until onion is tender. Devein celery. Dice celery, carrots, and spinach. Add all ingredient to large pot. Cover pot and simmer on warm-low heat for 2 hours.

TIDBITS

1) This recipe uses garlic. Garlic wards off vampires.

2) Italy uses a lot of garlic. It has hardly any vampire sightings worth mentioning.

3) Garlic never wards off sausages. Italy has a lot of sausages.

4) So, it could be argued it’s all those Italian sausages that keep vampires away.

5) I’ve looked at garlic and Italian sausage. Neither item looks particularly scary to me. But then again, I’m not a vampire. However, most vampires don’t fear tax auditors as much as we humans do. This is because they don’t have jobs. They just bite necks of teenagers who don’t have the wit to get out of a scary building.

6) The United States, Russia, and China don’t have vampires. It’s safe to say the armies of these mighty nations are well equipped with garlic and Italian sausages.

– 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

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Meatball Pizza

Italian Entree

MEATBALL PIZZA

INGREDIENTSMeatballPizza-

1/2 onion
1 red bell pepper
flour
pizza crust (bought or from below recipe)
1 14.5 ounce can diced tomatoes
1/2 cup pasta sauce
1/2 teaspoon garlic
1/2 pound ground beef
2 teaspoons Italian seasoning
1 cup grated mozzarella cheese
no-stick spray

SPECIAL UTENSIL

pizza pan

PREPARATION

Preheat oven to 400 degrees.

Slice onion and bell pepper into thin rings. Cut rings in half. Dust pizza pan with flour and spray with no-stick spray. Put pizza crust on pizza pan. Spread diced tomatoes and its juice evenly over the pizza crust. Spread pasta sauce evenly over the crust.

In small mixing bowl, smoosh garlic and ground beef together. Use hands to form meatballs 1/2″ inch cross. Sprinkle meatballs, Italian seasoning, and mozzarella evenly over pizza. Put pizza in oven and bake at 400 degrees for 10-to-15 minutes or until cheese or crust is golden brown.

TIDBITS

1) Favorite pizza toppings around the world:

America: bacon, ground beef, bell pepper, extra cheese, mushrooms (ugh. Sorry, I don’t like them), onion, pepperoni, sausage, tomatoes
Australia: shrimp, pineapple, barbecue sauce
Brazil: green peas, hard-boil eggs
China: thousand island dressing, eel sushi
Costa Rica: coconut, pineapple
France: flambée (bacon, onion, fresh cream)
Germany: egg, asparagus
India: pickled ginger, lamb, chicken tikka
Japan: ketchup, eel, squid, and Mayo Jaga (mayonnaise, potato, bacon)
Korea: sweet potato, shrimp
Netherlands: double meat, double cheese, double onion
Pakistan: curry
Russia: mockba (a combination of sardines, tuna, mackerel, salmon, and onions), red herring
Venezuela: corn, goat cheese

2) But if you really want to visit the cutting edge of pizza making you must go to Sweden where the following smorgasbord of toppings are popular: allspice, artichoke, banana, bacon, beets, bell pepper, Bearnaise sauce, cabbage, caper, carrot, chicken, chocolate, crab, curry, duck, eggplant, filet mignon, French fries, fruit cocktail, gorgonzola, guacamole, ham, hard-boiled eggs, honey. kebab meat. leeks, mashed potato, mayonnaise, onion, peanut, pepperoni, pickles, pineapple, raisin, salami, sausage, shallot, shrimp, white sauce, taco spices, tuna, and zucchini.

3) I really can’t explain Sweden’s unbridled culinary wildness. Swedish cuisine was much blander when I visited the country some years ago. Was there a mass poisoning of chefs by rotten lutefisk at a culinary convention? It’s quite possible; how can you detect bad lutefisk?

4) There are more pizza toppings in Sweden than are dreamed of in your philosophy.
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: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Sausage Cheese Grits

American Breakfast

SAUSAGE CHEESE GRITS

INGREDIENTSSausCheesGrit-

1 cup uncooked grits
4 cups water
1 pound pork sausage
1 7-ounce can green chiles
6 tablespoons butter
3 eggs
1 cup grated cheddar cheese
1/2 teaspoon ScotchbBonnet sauce or TabascoTM sauce
1 tablespoon parsley

PREPARATION

Preheat oven to 350 degrees. Add grits and water to pot. Cook on medium heat for 5 minutes or until mixture thickens. Cook sausage and green chiles in pan on medium-high heat for 5 minutes or until sausage browns.

Combine butter, eggs, cheese, and Scotch bonnet sauce, grits, and sausage/chile mix to casserole dish. Sprinkle parsley on top. Put casserole dish in oven. Bake for 60 minutes at 350 degrees.

TIDBITS

1) I don’t know how many grits are in a tablespoon. There are, however, about 20,000 grains of sugar per tablespoon.

2) All you have to do to get grits/tablespoon ratio is to multiply 20,000 (the number of sugar grains in a tablespoon) by the (volume of the average sugar grain/volume of the average grit).

3) Simple, once you’ve measured a grit and a sugar grain with a teeny, tiny ruler.

4) You cannot buy a single grit. It tends to be sold in bulk. The stand unit of measurement for grits is a bowl.

5) You can purchase a single Grit magazine if you really, really want to buy a single Grit.

6) It is easier to eat a single Scotch bonnet pepper than the bonnets women of the Old West wore on their heads, it is much spicier as well. So it’s kinda of a trade off.
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: , , , , , , , , , , , | 2 Comments

Frikadellen – German Hamburger Recipe

German Entree

FRIKADELLEN
German Hamburgers

INGREDIENTSFrikade-

1 onion (1/2 more used later)
1/2 onion
1 1/2 pounds ground beef
1 pound ground pork (or pork sausage)
2 eggs
1 tablespoon German mustard or deli mustard
6 tablespoons bread crumbs
1/4 teaspoon caraway seeds
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
1 tablespoon parsley
1/4 teaspoon salt
8 Kaiser rolls
8 leaves lettuce

PREPARATION

Mince 1 onion. Slice 1/2 onion into rings. Thoroughly combine minced onion, beef, pork, eggs, mustard, bread crumbs, caraway, nutmeg, pepper, parsley, and salt in mixing bowl with hands. Contemplate the infinite while doing so.

Make 8 large meatballs with hands. Flatten them slightly to make thick patties. Fry patties in pan at medium heat for about 5 minutes on each side or until sides begin to brown. While patties are cooking slice 1/2 onion. Sauté onion slices in burger drippings until golden brown. (The onion rings, not you for goodness sakes.) Toast Kaiser rolls. (Hail, Kaiser rolls.)

Assemble the burger with: roll, patty, lettuce, and sautéed onion slices.

TIDBITS

1) The German word Kaiser means emperor and derives from Julius Caesar’s last name.

2) Julius Caesar crossed the Rubicon River in 49 B.C. starting a vicious round of civil wars that brought down the Roman Republic for good. Republics were pretty much non-existent round the world after that except in Iceland until the American Revolution in 1775.

3) Future despots though loved what Julius had done, conquering Gaul, overthrowing the Republic, and all that. So much so, they took his last name as their own or even taking the title of Caesar.

5) We see this trend in modern time. KleenexTM became so popular that all facial tissues are often known as KleenexTM.

6) Caesar also gave his name to Caesar’s salad. Blood on his hands sure, but his salad is truly tasty.

7) So if you want to achieve culinary immortality, conquer Gaul or some other country and set up your dictatorship or monarchy.

8) I have to go. I need to sneeze into my KleenexTM.

– 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, history, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Italiano Pigs In A Blanket

Italian Entree

ITALIANO PIGS IN A BLANKET

INGREDIENTS

1 16 ounce package jumbo biscuit dough
2 slices provolone cheese (12 slices in 8 ounce bag)
4 teaspoons pasta sauce
8 links pork sausage

UTENSIL

cookie sheet

PREPARATION

This is a treat on Italian camping trips.

Defrost sausage links. Preheat oven to 350 degrees. Separate the dough into eight pieces. Elongate each dough piece with a rolling pin dusted with flour or simply roll a frozen sausage link along the dough if any are remaining.

Cut the two cheese slices into eight pieces. Put one piece onto each of the eight dough circles. Add a 1/2 teaspoon pasta sauce on each biscuit. Smooth the sauce with a spoon. Put a sausage link near one end of a dough piece and wrap the dough around the link. Put this masterpiece on a cookie sheet so that the dough overlaps on the bottom. Otherwise, the dough will brake apart and you will have Italiano Pigs As Ground Cover.

Bake in oven at 350 degrees until biscuits are golden brown or for about 10 to 15 minutes. Be sure to monitor your Italiano Pigs in a Blanket to make sure they don’t burn or cook unevenly. It’s discouraging to have part of a baked dish be burnt on one side and doughy on the other. You might need to rotate the Pigs at least once. Heat escapes each time you open the oven, so in these cases you might need to cook the dish a minute longer.

Remember, vigilance when baking. It’s darn difficult to unburn something.

TIDBITS

1) The Italian Peninsula was fragmented into various states until 1494 and then, more or less, under the thumb of Spain, France, or Austria, until 1870, when Italy was completely united.

2) In 1983 I bicycled from The Hague, Netherlands to Nice, France. I put my bike on a train going to Genoa. I made it to Genoa. My bicycle never showed.

3) I’ve gone camping in France, but never in Italy.

4) I did the hokey pokey in Saint Mark’s Square in Venice. This occurred during the city’s big carnival. A lot of other people were putting their left foot in, so it was all right.

5) My gosh, there aren’t many free public toilets in Venice. And at many restaurants there is a fee to sit down at the dining table. Even Ryan Air, Spirit, and American Airlines have yet to do these things.

6) Napoleon, the emperor of France, was almost Italian. Genoa sold Corsica, his birthplace, to France only one year before his birthday.

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

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