Posts Tagged With: scotch bonnet

Bajan Baked Chicken From Barbados

Barbadian Entree

BAJAN BAKED CHICKEN

INGREDIENTSbajanbakedchicken

½ teaspoon allspice
2 tablespoons softened butter
3 garlic cloves
½ teaspoon ground cloves
4 stalks green onions
¼ cup lime juice
½ teaspoon marjoram
1 large onion
½ teaspoon parsley
2 tablespoons peanut oil
¼ teaspoon pepper
1 red bell pepper
¼ teaspoon salt
1 Scotch bonnet or jalapeno pepper
1 teaspoon thyme
½ teaspoon Worcestershire sauce
2 pounds boneless chicken breasts or thighs

SPECIAL UTENSILS

9″ x 13″ casserole dish
blender or food processor

Serves 4. Takes 5 hours.

PREPARATION

Add all ingredients to blender except chicken and cilantro. Blend on medium speed or until ingredients form a paste. Place paste and chicken pieces in large mixing bowl. Turn chicken pieces around until they are thoroughly coated with paste. Cover and marinate in refrigerator for 4 hours. Preheat oven to 375 degrees. Bake for 20-to-40 minutes or until chicken is no longer pink inside. Baste every 20 minutes.

TIDBITS

1) Even roosters like my recipes. To impress hot hens, they dance around, repeatedly drop and pick up tidbits of food, and make food calls. This ritual is called “tidbitting” after the Tidbit section of my recipes. Wow, I’m honored.

2) Sultry biddies prefer males who tidbit often. They also go squooshy for roosters with brighter, large combs atop their heads. Size matters, even in the poultry world.

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 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, international | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Words To Live By

Ducks31) Do what you can do. If you can do it, then you can do it.

2) Don’t do what you can’t do. If you can’t do it, then you can’t do it.

3) Not everything you can do should be done. Mixing root beer with a pint of Scotch bonnet sauce comes to mind.

4) Turn off the burners on your stove when your done.

5) Run from rabid ducks.

 

– Paul De Lancey, Life Counselor

4novels

Check out my latest novel, the Christmas thriller, Beneficial Murders. My books are available in paperpack or Kindle on amazon.com, 

or on my website-where you can get a signed copy at: www.lordsoffun.com

 

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

Pork Colombo

French Guianese Entree

PORK COLOMBO

INGREDIENTSPorkColombo-

1½ pounds pork loins
2 garlic cloves
1 onion
1 tomato
3 tablespoons Colombo powder (See above recipe.)
2 tablespoons vegetable oil
2 cups chicken or vegetable stock
2 tablespoons lime juice
1 teaspoon Scotch bonnet sauce or habañero sauce (This are spicy!)
1½ tablespoons chives
½ teaspoon pepper
1 teaspoon salt
½ tablespoon thyme

Makes 6 bowls. Takes 1 hour.

PREPARATION

Cut pork loins into 1″ cubes. Mince garlic. Dice onion and tomato. Add pork cubes and Colombo powder to mixing bowl. Use fork to thoroughly coat pork cubes with Colombo powder.

Add coated pork cubes and vegetable oil to pan. Sauté at medium-high heat for 10 minutes. Stir occasionally. Add garlic, onion, and tomato. Sauté at medium-high heat for 5 minutes or until onion softens. Add chicken stock, lime juice, Scotch bonnet sauce, chives, peppers, salt, and thyme. Simmer at low-medium heat for 30 minutes. Stir occasionally.

TIDBITS

1) According to culinary historians, Scottish clansmen, from the 12th century on, would rub Scotch bonnet peppers onto their shaved heads before engaging in battle. Naturally, the fiery Scotch bonnet burned their noggins something considerable, so much so the clansmen became the fiercest of warriors. No army could stand up to them in hand-to-hand combat. “Here comes the Scotch bonnet heads” was a byword for terror for the invading English armies over the centuries.

2) Finally, the English hit upon the idea of shooting arrows tipped with lutefisk at the Scottish pikemen. The Scots retreated in terror. England and Scotland would become part of Britain. The English units lobbed lutefisk at the enemy warriors. The Scottish infantry, beserk with pepper heat penetrating their brains would smash through the disorganized infantry. It was an enduring formula for victory on the battlefield. Britain would soon conquer most of the world and there you go.

– 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 | 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

Guyanese Garlic Pork Recipe

Guyanese Entree

GARLIC PORK

INGREDIENTSGarlicP-

2 pounds pork loin
2 garlic bulbs
1/2 onion
5 cloves
1/2 teaspoon salt
1 teaspoon thyme
1 teaspoon Scotch bonnet sauce
1/2 tablespoon lime juice
2 1/2 cups white vinegar
2 cups water

1 tablespoon vegetable oil
1 1/2 cups rice

SPECIALTY ITEM

large jar with lid

PREPARATION

Cut pork into 1/2″ cubes. Mince garlic and onion. Put pork cubes, garlic, onion, cloves, salt, thyme, Scotch bonnet sauce, lime juice, vinegar, and water into large jar. Put lid on jar and marinate for 2-to-7 DAYS. This is no spur-of-the-moment recipe you can whip up to impress a future fiancee.

2-to-4 days later, add oil everything in jar to large skillet, pan, or Dutch oven and sauté on medium-high heat for about 7 minutes or until pork begins to brown. While pork mixture simmers, cook rice according to instructions on package.

TIDBITS

1) Garlic is a major ingredient in this recipe.

2) In 1986, French and Soviet spacemen quarreled over garlic. The French would not go into space without garlic. The Soviets complained about garlic’s bad smell and refused to allow it onto the space station. Did the world come close to war? I don’t know.

3) Garlic has been thought by many over the centuries to ward off vampires.

4) Perhaps the French though the Soviets were sending their vampires into space.

5) For decades, the Soviets sent their political undesirables into the gulags of Siberia.

6) Vampires are about as undesirable as people get and since space stations are farther from Moscow than Siberia, I understand the Soviets wanting to send their vampires into outer space.

7) And I totally understand the French government not wanting its astronauts to come back as vampires to infect the entire country because they were bitten by cosmonaut vampires.

8) I always have garlic in my home to ward off Russian vampire spacemen. Better safe than sorry, I always say.

– 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

Guyanese Mango Chutney Recipe

Guyanese Appetizer

MANGO CHUTNEY

INGREDIENTSMangoCh-

4 green mangoes
1/2 teaspoon black pepper
1 tablespoon cilantro
1 tablespoon lime juice
1/2 teaspoon sea salt
1/2 teaspoon celery seed
1 cup brown sugar
1 cup white sugar
3 cloves garlic
2 Scotch bonnet peppers or 4 serrano peppers
1 medium onion
1 teaspoon ginger
1 1/2 tablespoons red wine vinegar

PREPARATION

Peel, seed, and cut off fleshy part of mangoes. Seed peppers. Mince garlic, onion, and peppers.

(For goodness sake, wash your hands thoroughly after handing hot peppers especially the blazing hot Scotch bonnets. And NEVER touch your face or any sensitive parts of your body while handling these peppers. You’ll be ready to confess to anything until the pain goes away.)

Put everything in a blender and blend at the “liquefy” setting until the mixture is completely smooth. Put in refrigerator overnight.

Next day, boil the chutney mixture until it thickens. Chutney goes with almost anything Caribbean. It’s also popular in England.

TIDBITS

1) Guyana is made up of ten administrative regions; Region 1, Region 2, Region 3, Region 4, Region 5, Region 6, Region 7, Region 8, Region 9, and Region 10.

2) Whoa!

3) Julius Caesar started his famous work, De Bello Gallico, with “All Gaul is divided into three parts.”

4) His close friend Brutus later assassinated him. Latin students today hate Julius Caesar because they are forced to read about his Gallic adventures.

5) Perhaps that’s what the authors of all those terribly dry websites had in mind when describing the “fun” facts of Guyana. After all, no one wants to be assassinated by friends and hated by students for centuries.

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

Jamaican Pepper Pot

Jamaican Entree

PEPPER POT

INGREDIENTS

1 chicken breast
2 garlic cloves
1 medium yellow onion
1 tablespoon olive oil (1/2 tablespoon more later)

1/2 tablespoon olive oil
1 large fresh red tomato
1 small sweet potato
2 ounces kale (about 2/3 of a bunch at my supermarket)

2 cups chicken broth
1 teaspoon scotch bonnet sauce
1/4 cup unsweetened coconut milk
1/2 teaspoon allspice
1 bay leave
1/8 teaspoon black pepper
1/2 tablespoon brown sugar
1/2 teaspoon celery seed
1/2 teaspoon chili powder
1/2 teaspoon cilantro
1/2 teaspoon coriander
1/4 teaspoon ginger
1/2 tablespoon sea salt
1/4 teaspoon thyme
1 8 ounce can kidney beans, drained

UTENSIL

Dutch oven

PREPARATION

Chop chicken into 1/2-inch cubes. Mince garlic cloves and onions. Dice tomatoes. Peel and dice sweet potato. Remove leaves from kale’s stem and cut them into small pieces. (Sorry, your food processor does a poor job on kale leaves.)

Put 1 tablespoon olive oil in Dutch oven. Cook chicken cubes, garlic, and onion at medium-high heat for about 5 minutes or until chicken begins to brown and has changed color on the inside. Remove chicken/garlic/onion and set aside.

Put 1/2 tablespoon olive oil in Dutch oven. Add tomatoes, potato, and kale. Cook on medium-high for about 5 minutes. Add chicken broth, scotch bonnet sauce, coconut milk, allspice, bay leaves, black pepper, brown sugar, celery seed, chili powder, cilantro, coriander, ginger, sea salt, thyme, and kidney beans.

Add chicken/garlic/onion to Dutch oven. Bring to boil at high heat, stirring frequently. Lower temperature to low-warm and simmer for 30 minutes. Cover and stir occasionally. (You will need to, of course, remove the lid to stir the contents of the Dutch oven. If you don’t need to take off the lid to stir, please let me know. A Nobel Prize in Physics would look very nice on my mantlepiece.)

TIDBITS

1) Scotch bonnet peppers are about 40 times hotter than the esteemed jalapeño pepper.

2) That’s important information to know if you’ve been dared to eat the scotch bonnet pepper at a party. You’ve got to ask your taste buds, “Do you feel lucky today?”

3) And if you eat the fiery pepper without the aid of milk to coat the pain receptors in your mouth, the knowledge that these peppers possess a deeply inverted rounded apex won’t help you at all.

4) However, as you stagger around the party, sweat streaming down your burning face, other parts of your body are benefitting from the helpful fruit. You see, the mighty scotch bonnet pumps goodly amounts of vitamins B and C, iron, niacin, thiamine, magnesium, and riboflavin.

5) These vitamins help bobsledding athletes excel.

6) Jamaican athletes eat scotch bonnet peppers while British athletes never eat them. Jamaica has a better bobsledding team.

7) So eat your scotch bonnets if you wish to enter the Winter Olympics.

8) You might want to eat the fiery peppers as part of a meal such as this one.

9) If you do enter the Winter Olympics because you ate this recipe, please let me know. I’ll be sure to watch and cheer for you.

10) My wife recently won the challenge at Orochon Ramen Restaurant in Los Angeles by eating a huge bowl of their spiciest ramen in 30 minutes; a feat accomplished by only fifty-four others. I am proud to say her picture now hangs on the restaurant’s Wall of Bravery. You can find out more about this dish by watching an episode from the show, Man v. Food.

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

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