Posts Tagged With: squid

Tea Eggs

Taiwanese Appetizer

TEA EGGS

INGREDIENTS

12 eggs
6 tablespoons soy sauce
2 tablespoons oolong tea or black tea
3 star anise pods
3 bay leaves
3″ stick cinnamon
4 cloves
½ teaspoon fennel seeds
½ teaspoons Szechuan peppercorns or Tellicherry peppercorns or peppercorns
2 teaspoons light brown sugar
½ teaspoon salt

Serves 6. Makes 12 tea eggs. Takes at least 1 hour plus up to overnight for extra marinating.

PREPARATION

Add eggs to large pot. Cover with water. Bring to boil using high. Bring to boil. Reduce heat to low-medium and simmer for 10 minutes. Cover and remove from heat for 10 minutes. Remove eggs from pot and put in a large bowl filled with cold water and a few ice cubes. Tap eggs all over with spoon until the eggshells are cracked all over. (Do not peel.)

Put eggs and all other ingredients in pot. Cover with cold water. Bring to boil. Reduce heat to low, cover, and simmer for 20 minutes to 1 hour. (Longer simmering times result in darker and more flavored eggs. Remove from heat. Let cool for at least 20 minutes. (You can let the eggs marinate in the refrigerator for hours or even overnight for a stronger flavor.) Peel and serve. The remaining liquid makes a tasty tea.

TIDBITS

1) Seven-ElevensTM in Taiwan sell tea eggs.

2) In Japan, the Seven-Elevens serve salmon on rice with butter and soy sauce, octopus salad, squid salad, cured mackerel on rice, beef dishes, cheeses, fruit cups, bento chicken, ginger chicken, and teriyaki chicken. And scotch.

3) If you’re in Thailand and in the mood for new and exciting potato chips, why head to the local Seven-Eleven? You can find there chips with the following exciting flavors: chocolate, French salad, pizza, honey-garlic pork, sweet and spicy, Peking duck with sauce, nori, crab curry, fried shrimp, sushi, taro fish, and finally hot chili squid when mildly spiced chili squids chips simply won’t do.

– 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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Squid Ink Spaghetti

Italian Entree

SQUID INK SPAGHETTI

INGREDIENTS

10 ounces squid-ink spaghetti*
4 garlic cloves
3 Roma tomatoes
2 tablespoons fresh basil
½ cup fresh parsley
¼ cup olive oil
6 ounces nduja**
½ cup white wine
1 pound large shrimp, peeled and deveined

* = Sorry, you really need to get squid-ink pasta. You can make your own pasta, but then you’ll need to find squid ink. Squid-ink spaghetti may be found online or in specialty stores.

** = This is a spreadable Italian salami. It may be ordered online or found in specialty stores. In a pinch, puree pepperoni.

Serves 4. Takes 20 minutes.

PREPARATION

Cook squid-ink spaghetti according to directions on package. While spaghetti cooks, mince garlic. Dice tomatoes, basil, and parsley. Add garlic and olive oil to pan. Sauté garlic at medium-high heat for 5 minutes or until garlic softens. Stir frequently.

Add tomato and nduja. Reduce heat to medium. Stir until nduja breaks into little bits and you get a meaty sauce. Add white wine and shrimp. Sauté at medium heat for 4 minutes or until shrimp turns pink or orange. Stir frequently. Garnish with basil and parsley.

TIDBITS

1) Squid ink is hard to locate. However, Milk is easy to find. I remember when milkmen used to deliver milk to our door. It was a golden age for milk drinkers.

2) When I was twelve, I lived in Holland. The milkman there delivered milk, butter, eggs, soup, and beer. It was a global, golden age.

3) Why can’t we have another golden age? Why can’t we have milk, eggs, and beer delivered to our door? Do we want to wake up without milk? Do we want the inebriated driving to the store to get their beer? And may we, pretty please, have the milkmen deliver squid-ink pasta so that all cooks around the world can make this entree at any time? That would truly be the greatest golden age ever.

Chef Paul

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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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

50 Ways To Cook Your Bacon

With apologies to Paul Simon and his 50 Ways to Leave Your Lover

“The problem is the cold in your fridge”, she said at last
The answer is easy if you thaw it out not last
I’d like to help you serve us good grub for breakfast
There must be fifty ways to cook your bacon

She said it’s really not my habit to be stern
Furthermore, I hope my frying won’t splatter you, make you burn
But I’ll cook a new batch, if you’ll let me have a turn
There must be fifty ways to cook your bacon
Fifty ways to cook your bacon

Don’t cut off the fat, Jack
Grab the old pan, Stan
You don’t need to eat soy, Roy
Just serve it with brie.
Eat without fuss, Gus
You don’t need a big napkin
Just eat in a tree, Lee
And eat it with glee.
[
Ooo leave on the fat, Jack
Grab the old pan, Stan
You don’t need to eat soy, Roy
Just serve it with brie.
Eat without fuss, Gus
You don’t need a big napkin
Just eat in a tree, Lee
And eat it with glee.

She said it grieves me so to see you in such pain
I wish there was a cold ice pack and some aspirin for your brain.
I said I appreciate that and would you please explain
About the fifty ways

She said why don’t we just buy lemon with some quid.
Cuz’ I believe next morning you’ll cook bacon with a lid
And then she kissed me and come morn’ that it is what I did.
There must be fifty ways to cook your bacon
Fifty ways to leave your bacon

You just don’t cut off the fat, Jack
Grab the old pan, Stan
You don’t need to eat soy, Roy
Just serve it with brie.
Eat without fuss, Gus
You don’t need a big napkin
Just eat in a tree, Lee
And eat it with glee.

Don’t cut off the fat, Jack
Grab the old pan, Stan
You don’t need to eat soy, Roy
Just serve it with brie.
Eat without fuss, Gus
You don’t need a big napkin
Just eat in a tree, Lee
And eat it with glee.

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