Posts Tagged With: skillet

Blackened Potato Crisps From Ghana

Ghanian Entree

BLACKENED POTATO CRISPS

INGREDIENTSBlackPotatoCr-

2 brown potatoes
3 clove garlic
2 tablespoons honey
1 tablespoon cayenne
3 tablespoons fresh ground ginger
1 tablespoon salt
3 cups oil

SPECIAL UTENSIL

electric skillet
food processor with thinnest slicing disk

PREPARATION

Wash potatoes. Use food processor to make thinnest possible potato slices. Dice garlic. Put potato slices, garlic, honey, cayenne, ginger,and salt into mixing bowl. Mix ingredients with hands until spices coat potato slices.

Put oil in skillet. There should be enough to cover potato slices. Heat skillet to 375 degrees. Put one potato slice in skillet. Oil is hot enough when the slice starts to dance around. Carefully put potato slices in hot oil. (Getting splattered by hot oil hurts quite a bit. May I suggest using the skillet lid as a shield between yourself and the oil?) To ensure even and crispy cooking, make sure none of the potato slices touch each other. You will most likely need to cook the potato slices in batches.

Fry each batch at 375 degrees for 7 minutes or until the slices become crispy. Remove slices with spoon with holes in it. Put slices in bowl. Remove remaining oil with paper towel. Repeat for each batch.

Promote world peace with this bit of culinary diplomacy.

TIDBITS

1) Nanotechnology is the latest rage in science.

2) Scientists hope to use nanotechnology to solve all sorts of tiny problems using tiny devices that are maybe a nanometer, one-billionth, meter wide.

3) I am going to make my culinary name with nanocuisine. Entrees, such as, coq au vin, would be made as small as a nanometer wide.

4) Nanocuisine would provide great opportunities for fusion cuisine. I could create a fish taco/cheese-egg salad/ salad Niçoise/paella/sauerkraut/ ham and cheese omelette,suaasat/lasagna,kung pao chicken/doro wat dinner with ease.

5) Indeed with nanocuisine most dishes would be mere molecules wide. I could easily make a dish that combined every appetizer, every soup, every salad, every entree, and every dessert.

6) So, I will cook the first truly global fusion dish.

7) The Nobel Cuisine prize cannot be far behind.

8) I just need to find a food processor that makes nanometer-thick slices.
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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Eggah – Egyptian Omelette Recipe

Egyptian Breakfast

EGGAH
(Omelette)

INGREDIENTSEggah-

2 medium onions
1 tomato
1/2 red bell pepper
10 eggs
3/4 teaspoon coriander
3/4 teaspoon cumin
2 teaspoons parsley
1/4 teaspoon sea salt
3 tablespoons butter
2 tablespoons flour

PREPARATION

Mince onions. Dice bell pepper and tomato. Mix eggs, coriander, cumin, parsley, and sea salt in mixing bowl. (This is why a mixing bowl is called a mixing bowl. ☺)

Put butter and onion into skillet. Sauté at medium-high heat for about 5 minutes or until onion softens. Stir frequently. Add flour. Mix thoroughly. Add eggs/spice mixture to skillet. Stir. Cook for about 5 minutes with lid on or until eggs turn golden brown on the bottom. Flip the omelette over and cook for about 3 minutes or until the new bottom side is golden brown as well. (Note, it’s okay to use a spatula to cut the omelette in half or into four pieces before flipping it over. If your guests complain about this, point toward your vast supply of sharp kitchen knives, kitchen scissors, and kitchen mallets.)

Serve hot to friends and family and cold to telemarketers.

TIDBITS

1) Egypt is home to the Suez Canal.

2) Dentists perform root canals.

3) In a movie, Marilyn Monroe so dislikes a man she says, “You, you dentist.”

4) Do mimes cry out during root-canal operations?

5) I much prefer root beer to undergoing a root canal.

6) Charlie Root pitched for the 1935 National League champion Chicago Cubs.

7) Shirley Temple was a child film star around that time. She has a non-alcoholic drink named after her.

8) My mother met Shirley Temple.

9) My mother later had me and now you have this recipe. ☺

– 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

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