Posts Tagged With: stew

Chicken Stew From Zimbabwe

Zimbabwean Entree

CHICKEN STEW

INGREDIENTS

2 pounds boneless chicken breasts or thighs
½ green chile
1 carrot
1 garlic clove
1 onion
1 tomato
½ teaspoon pepper
½ teaspoon salt
1 tablespoon olive oil
1 teaspoon basil
2 teaspoons parsley
½ teaspoon thyme
2½ cups chicken stock

Serves 4. Takes 1 hour.

PREPARATION

Cut chicken breasts into 3 pieces each and thighs into 2 pieces. Seed green chile. Dice green chile, carrot, garlic, onion, and tomato.

Rub chicken pieces with pepper and salt. Add chicken and olive oil to pot. Sauté at medium heat for 10 minutes or until chicken pieces are no longer pink on the outside. Stir occasionally. Remove chicken. Add green chile, carrot, garlic, and onion to pot. Sauté at medium-high heat for 5 minutes or until garlic and onion soften. Stir frequently.

Add basil, parsley, thyme, tomato, and chicken stock. Bring to boil using high heat. Stir occasionally. Add chicken pieces. Reduce heat to low and simmer for 30 minutes or until chicken is tender. Goes well with rice.

TIDBITS

1) This recipe calls for ½ green chile. Stores don’t sell a half of a green chile. Not even if you ask nicely. But then you’ll have an extra half green chile that you don’t need and won’t need. So you throw it away.

2) But all our lives, religious leaders, civic leaders, teachers, and parents have all instructed us with, “Waste not, want not.” Yet here we are, wasting a half chile. This sort of conflict stresses us. It drives our slowly mad, unless we buy a carton of ice cream. Ice cream reduces stress. And, of course, we always eat the entire carton. So we never waste a single bit of cream. Now we are, “Wasting not, wanting not.” We can once again feel good about ourselves and be at peace with the world. There you go.

 

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, international, observations | Tags: , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Stifado (Stew from Cyprus)

Cypriot Entree

STIFADO
(Stew)

INGREDIENTS

2 pounds stewing beef
2 pounds frozen pearl onions*
½ tablespoon fresh rosemary
2 tablespoons olive oil
2 bay leaves
3 cups beef stock
3″ cinnamon stick
2 cloves
¾ teaspoon pepper
1½ cups red wine
2½ tablespoons red wine vinegar
water, if liquid cooks away too soon

* = Fresh pearl onions will taste a bit better than frozen ones. But my gosh, the fresh ones have to be peeled. You can speed up the peeling process by boiling, plunging them into cold water, and squeezing the pearl onion out of its skin. This peeling took me 40 minutes the one and only time I tried. I’d rather join the French Foreign Legion than do it again. Buy the frozen ones.

Serves 4. Takes 2 hours 30 minutes.

PREPARATION

Cut stewing beef into 1″ cubes. Peel pearl onions, if necessary. Dice rosemary. Add olive oil and beef cubes to large pan. Sauté at medium-high heat until all sides brown. Stir occasionally. Add pearl onions. Sauté at medium heat until onions soften. Stir frequently.

Add remaining ingredients. Stir until completely blended. Put lid on pan. Reduce heat to low and simmer for 1 hour 40 minutes or meat becomes quite tender and the liquid reduces to a thick sauce. Stir occasionally. (Add water as necessary, if liquid evaporates completely before beef cubes become tender.) Remove bay leaves and cinnamon stick.

TIDBITS

1) America’s Prohibition banned the selling and consumption of alcohol. If you were a barkeep and sold a customer a large whiskey, you were liable to arrest by a lurking cop. And your bar would be shut down. So customers took to calling a large whiskey, a stiff one. Such subterfuge, fooled the police only for a bit. They were naturally suspicious that a liquid that looking like whiskey, and being sold in a speakeasy was, in fact, whiskey. So, whiskey dens took to injecting avocados with whiskey. They called the new concoction “stifado,” a combination of “stiff one” and “avocado”. A visiting chef from Cyprus so loved the stifado, that he named his signature stew, “Stifado.” 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 | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Great Arctic Eats – Kotzebue, Alaska

Great Arctic Eats – Kotzebue, Alaska

Are you an introvert who loves to dine out? Did you visit Florence, Italy only to be terrified by the mobs of tourists who completely fill entire streets? Do you love Chinese and Italian food, but simply cannot live without fresh reindeer stew? Is southern Alaska too urban for you? Well, I have the place where you can chill out where it’s chilly and feast where it freezes. It’s Kotzebue, Alaska!
.
There are five restaurants listed in TripAdvisor(tm).  So, the competition for your cuisine cash will be intense. Let’s take in the local cuisine.
°

The top rated dining establishment is the highly regarded Little Louie’s. They serve a scrumptious reindeer sausage. Yet Little Louie’s is also vegetarian friendly. They make their own sweets. Hooray!  It has great pizza. All its food is good. They pour great coffee. The service is good. What more do you want?

°

Next on our restaurant tour is the Bayside Restaurant. Their Mongolian beef platter is great. (Probably because Kotzebue is about as far west you can get in the continental U.S. before hitting Mongolia. Indeed, the Bayside Restaurant is a beacon in the Western Alaskan culinary scene.) Vegetarians will find themselves welcome here. All diners will appreciate their friendly service.
ˆ

Winning the culinary bronze medal is  Nullagvik Restaurant. While known for good food, you really must try their reindeer stew. Does your hometown serve great reindeer stew? No, I didn’t think so. Don’t leave Kotzebue without dining on reindeer stew at the Nullagvik Restaurant.

°
Next on our list is the Empress Chinese Restaurant. It has the best Chinese food in town. If you crave Chinese cuisine by the Bering Sea, then the Empress Chinese Restaurant is your dining destination.
°
Honorable mention goes to the Uutuku restaurant. People have complained that it was only okay, but that it did serve good spicy chicken. For goodness sakes people, how can it be only okay if it plates good spicy chicken? If you’re still not impressed, let me tell you that there isn’t a restaurant within hundreds of miles that makes spicy chicken as good as they do here. And they’re open until midnight. So there.
°
°
Flying to Kotzebue is by far the easiest way to get there. I suppose you could find a way to book passage on some ice breaker or fishing boat. After that, the ease of getting to Kotzebue by other means, such as by car or unicycle, drops off dramatically. Anyway, there are many interesting places to visit here.

°
Be sure to visit The Northwest Arctic Heritage Center. It’s run by the National Park Service. It’s chock full of interesting displays and films that help you discover the rich cultures and natural wonders of the Northwest Arctic Circle. The staff is pleasant and helpful. What more do you want?

°

By all means, by plane really, go to the Noatak National Preserve. See polar bears, seals, peregrine falcons, and wolves. Just don’t be gauche and complain to your tour leaders about the lack of cell-phone coverage. Don’t make me come up there.

°

Immerse yourself in the Northwest Alaska Areas. The best way to get there is through Golden Eagle Outfitters. See grizzly bears and local birds. Go fishing for char, salmon, and Arctic grayling.
°

Go to Serpentine Hot Springs where you can witness caribou migrations if you go during the right times of the year. If you appear during caribou-free months, forget your cares in the private bath house. Luxuriate in hot water from Serpentine’s hot spring.

°

Other things to see are: Cape Krusenstern National Monument, and Sulianich Art Center (not to be confused with a sandwich center).

°

119 people moved to Kotzebue from 2000 to 2010. No doubt, more moved there in the eleven years since then. So don’t wait. See Kotzebue before it turns into a bustling metropolis.
°

As always, “Good eating. Good traveling.”

°

– 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.

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

Khoresh Ghormeh Sabzi

Iranian Entree

KHORESH GHORMEH SABZI
(Herb Meat Stew)

INGREDIENTS

1 cup basmati rice or rice
1½ pounds stewing beef or lamb
1 large onion
2 tablespoons olive oil (2 more tablespoons later)
¼ cup fresh cilantro*
¼ cup fresh fenugreek leaves*
¼ cup fresh garlic chives or green onions or fresh chives*
4 green onions
½ cup fresh parsley*
½ tablespoon turmeric
1 15-ounce can kidney beans, drained
3 tablespoons lemon juice
¼ teaspoon pepper
½ teaspoon salt
2½ cups water

* = As a rule, you may substitute an amount of fresh herbs with ⅓ the amount of dried herbs.

Serves 5. Takes 2 hours.

PREPARATION

Cook rice according to instructions on package. While rice cooks, chop beef into 1″ cubes. Mince onion. Dice cilantro, fenugreek leaves, garlic chives, green onions, and parsley. Add onion and 2 tablespoons olive oil to large pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add beef cubes and turmeric. Sauté at medium heat for 5 minutes or until beef cubes brown on all sides.

Add cilantro, fenugreek leaves, garlic chives, green onions, parsley, and 2 tablespoons olive oil to small pan. Sauté at medium heat for 3 minutes or until herbs start to wilt. Stir frequently. Add sautéed veggies and herbs to large pan. Add kidney beans, lemon juice, pepper, salt, and water. (There should be enough water to cover ingredients by 1″.) Simmer on low heat for 1 hour or until meat is tender. Serve over rice.

TIDBITS

1) Eating khoresh ghormeh sabzi makes you smart. Hence, people who eat this entree are known as “ghormehful” or “gormful.” However, folks who don’t eat khoresh ghormeh sabzi have, of course no ghormeh inside themselves. They are known as “gormless.” Those who refuse to eat ghormeh are called “gormless fools,” particularly so in Britain where culinary intelligence is particularly valued.

– 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.

Categories: cuisine, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , | 2 Comments

Kulu’wa (Beef tomato stew)

Eritrean Entree

KULU’WA
(Beef tomato stew)

INGREDIENTSkuluwa

1 pound lamb or beef stew meat
2 garlic cloves
1 onion
3 tomatoes
2½ tablespoons unsalted butter
1 teaspoon berbere spice
¼ teaspoon pepper
¼ teaspoon salt

Serves 4. Takes 40 minutes.

PREPARATION

Cut meat into ½” cubes. Dice garlic, onion, and tomatoes. Add butter, garlic, and onion to pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add tomato, berbere spice, pepper, and salt. Stir until well blended. Add meat cubes. Sauté at medium-high for 15 minutes or until meat is tender. Goes well with injera, Eritrean or Ethiopian flatbread.

TIDBITS

1) When objects recede from you at a very fast rate, say 43.7 miles per second, they will look redder than they really are. Astronomers call this display a “red shift.”

2) The entire universe is expanding. This is why some marriages fail. The partners are literally getting farther apart from each other every second. And that brown freckle? The expanding universe makes it looks redder as well. The freckle now looks like a hickey to your already suspicious spouse. Harsh words get said, words that can’t be taken back and soon you’re on your way to divorce court when a cop pulls you over for going 43.7 miles per second, which is way more than you thought your Honda FitTM could do even with high-octane gas. You try to tell the lawman that your speed comes from the expanding universe. He shakes his head. “Like I haven’t heard that one before.”

3) This is also why many people haven’t eaten this recipe’s red entree. Kulu’wa. The redness means it is moving away from you at 43.7 miles per second. You really have to be a speedy eater to get even one delicious spoonful in your mouth. Why, in just one minute your kulu’wa has made across the country. Most of my red soups end up at my brother’s kitchen table. He says, “Thank you.”

4) One of my tomato soups ended up at Cape Canaveral. NASA quickly bolted it down and is currently investigating its possibilities in powering intergalactic space travel.

Chef Paul

 

– 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.

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

Xin Xim (chicken and shrimp stew)

Brazilian Entree

XIN XIM
(chicken and shrimp stew)

xinximINGREDIENTS

3 garlic cloves
⅓ cup lime juice
2 tablespoons olive oil (2 more tablespoons later)
½ teaspoon pepper
1 teaspoon salt
2 tablespoons olive oil
1½ pounds boneless chicken breasts
1½ pounds boneless chicken thighs
1 pound jumbo shrimp, peeled and deveined
2 tablespoon olive oil
1 tablespoon palm oil (aka dende), annatto oil, or olive oil (2½ tablespoons more later)
1 large onion
1 green bell pepper
3 plum tomatoes
1½ cups chicken stock
1 ounce dried shrimp or ground dried shrimp
1½ ounces gingerroot
¾ cup cashews
⅓ cup peanuts, roasted and unsalted
2½ tablespoons palm oil (aka dende), annatto oil, or olive oil
1¼ cups coconut milk
⅓ cup fresh cilantro
2 fresh malagueta peppers (These are really hot. Serrano and jalapeno peppers are milder and easier to find)

SPECIAL UTENSIL

food processor
Dutch oven
sonic obliterator

Makes 6 bowls. Takes 2 hours.

PREPARATION

Add garlic cloves to food processor. Blend until you get garlic paste. Add garlic paste, lime juice, 2 tablespoons olive oil, pepper, salt, chicken breasts, chicken thighs, and shrimp to large mixing bowl. Turn the chicken and the shrimp until they are well coated. Cover and marinate for 30 minutes in the refrigerator.

Remove chicken pieces from marinade and pat dry with paper towel. (Keep marinade.) Add chicken pieces and 2 tablespoons olive oil to pan Sauté on medium-high heat for 5 minutes on each side (10 minutes total) or until chicken turns golden brown. Remove and set aside.

Remove shrimp from marinade. Add shrimp and 1 tablespoon palm oil to Dutch oven. Sauté shrimp using high heat for 2 minutes or until shrimp starts to turn pink. Stir frequently. Remove shrimp with its marinade and set aside.

Mince onion. Seed and dice green bell pepper and plum tomatoes. Add onion and bell pepper to Dutch oven. Sauté for 5 minutes using medium-high heat or until onion softens. Add tomato, chicken pieces, and chicken stock. Bring to boil using high heat. Stir occasionally. Cover, reduce heat to low, and simmer stew for 30 minutes. Stir occasionally.

While stew simmers, add dried shrimp, gingerroot, cashews, and peanuts to food processor. Grind using low setting until you get little bits. Stop before they become paste. Add bits to Dutch oven. Stir until bits blend into the chicken stock. Simmer stew for 5 minutes on low heat.

While stews simmers, dice cilantro. (If at this time guests ask when will the meal be ready, zap them with your sonic obliterator. You don’t need that negativity in your kitchen.) Add cilantro, marinated shrimp, 2½ tablespoons palm oil, coconut milk, and malagueta peppers. Simmer on low heat for 5 minutes and shrimp are pink and the chicken is tender. Serve with golden farofa (a Brazilian dish made from cassava flour) or rice.

TIDBITS

1) Xin xim is an anagram for Xi minx. My 1941 dictionary says a minx is a hussy or a wanton. Xi is something inconsequential and boring. Qi is a word that no one ever speaks because no one knows what it means. It’s worth a lot in ScrabbleTM, though.

2) However, the anagram for “Chicken and Shrimp Stew” is “Mr. Ken’s pecan witch dish.” Mr. Ken Appleby was an Englishman working in Madrid in 1587 for the Spanish Inquisition. He never learned Spanish. Didn’t make interrogating his prisoners difficult?

3) Yes, it did. While his fellow Spanish-speaking inquisitors we’re putting prisoners on racks and extorting confessions with assembly-line efficiency, Ken lagged behind something considerable. Because he couldn’t understand the anguished admissions of his heretics, he had to resort to charades to communicate.

4) Except a person tied down and stretched out to pro-basketball lengths made a poor charade partner. So, Ken never tied down his prisoners. He fed them his pecan pie. Ken’s pies were delicious. People would confess to anything to eat one and they did. His pies were to die for and they did. Especially witches, who as everyone knows, break out in hives when they eat pecans. Ken was able to find one witch after another. He began a rapid ascent up the inquisitor ladder.

5) Then Spain and England went to war in 1588. A death warrant was put out for Ken. His happy days over, Ken fled to Brazil. However, his fame as with pecan pies preceded him. His life was still in danger. Fortunately an anagramist said his dish was anagram for chicken and shrimp stew. The Brazilians called his new culinary creation, xin xim, because they have words for everything. There.

– 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.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Lagman – Kyrgyztani Lamb Stew

Kyrgyztani Entree

LAGMAN
(lamb stew)

INGREDIENTSLagman-

1 pound wide homemade noodles or pre-made lasagna noodles
1 pound lamb or beef
4 garlic cloves
2 onions
3 tablespoons vegetable oil
1 carrot
2 red bell peppers
3 tomatoes
1 turnip
4 cups lamb or beef stock
¼ teaspoon pepper
¼ teaspoon salt
¼ teaspoon red pepper flakes
¼ cup fresh parsley

SPECIAL UTENSIL

Dutch oven

Makes 6-to-8 bowls. Takes 1 hour.

PREPARATION

Cut lamb into ½” cubes. Dice garlic. Cut onions, carrot, red bell peppers, tomatoes, and turnip into thin slices. Add garlic, onion, and vegetable oil to Dutch oven. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add lamb cubes. Sauté for 3 minutes or until lamb browns. Stir frequently. Add lamb stock, veggies, pepper, and salt. Bring to boil using high heat. Stir occasionally. Cover and reduce heat to low. Simmer for 30 minutes, stirring stew occasionally. While stew simmers, cook noodles according to instructions on package. Add noodles to bowls. Ladle in stew. Garnish with red pepper flakes and parsley.

TIDBITS

1) Just where do you get just ¼ cup of fresh parsley? Or four lettuce leaves? A half bell pepper? One-inch of gingerroot? Not from your local supermarket. They all carry in bulk these days, stocking entire lettuce heads. And just try ripping off a couple cabbage leaves in the produce section. It will draw attention. A Lot of attention. Expect to see flashing blue lights outside the store.

2) What to do? Buy from your door-to-door spiceman. There aren’t many left. He needs your business. Don’t let him disappear. You’ll miss him like you do the long gone milkman.

– 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.

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

Beef, Spinach, and Peanut Stew from South Sudan

South Sudanese Entree

BEEF, SPINACH, AND PEANUT STEW

INGREDIENTSSouthSudan-

1¼ pounds chuck steak or round steak
3 garlic cloves
2 medium onions
2½ tomatoes
2 bunches spinach (1 pound)
½ sweet potato
4 tablespoons unsalted, roasted peanuts (4 teaspoons more later)
2 tablespoons peanut oil
3 cups beef stock
½ tablespoon tomato paste
4 teaspoons unsalted, roasted peanuts
½ cup unsweetened peanut butter

SPECIAL UTENSIL

spice grinder
Dutch oven

Makes 6 bowls. Takes 1 hour 45 minutes.

PREPARATION

Cut beef into 1″ cubes. Mince garlic. Dice onions and tomatoes. Remove stems from spinach, then shred. Cut sweet potato into ½” cubes. Use spice grinder to make a paste from 4 tablespoons peanuts.

Add peanut oil and beef cubes to Dutch oven. Cook at medium heat for 6 minutes or until beef browns. Stir occasionally. Add garlic and onion. Raise heat to medium-high and sauté for 5 minutes or until onion and garlic softens. Stir in beef stock and tomato paste. Bring to boil using high heat. Stir occasionally. Reduce heat to low and simmer for 50 minutes or until beef becomes tender and stock is reduced by ½. Stir occasionally. Add sweet potato and 4 teaspoons peanuts. Simmer for 15 minutes. Stir occasionally.

Add peanut paste, and peanut butter. Simmer for 5 minutes or until peanut paste and peanut butter blends completely in. Stir frequently. Add spinach and tomato. Raise heat to low-medium and simmer for 10 minutes or until the oil from the peanut paste and peanut butter makes the stew shiny. Goes well with rice and flatbread.

TIDBITS

1) This entree is a stew. Stew is an anagram for west.

2) The Sun sets in the west.

3) Peanuts hate the Sun, because it’s bad for their complexion.

4) So, they dig into the ground to avoid the piercing rays of light.

5) Peanuts never get very far into the soil, though.

6) They don’t have opposable thumbs. You need opposable thumbs to hold hoes and shovels.

7) Nor do peanuts have any hands to speak of, really.

8) Which is why farmers never hire peanuts during harvest time, only humans.

9) Still, the Sun burns the little ground nuts.

10) The Sun rises in the east and sets in the west.

11) So, the peanuts migrate to the west in the morning and back east in the afternoon. They end up in the same place, which is why no one ever notices them moving.

12) Things get ugly, though, when herds of peanuts cross the same interstate freeway. Traffic halts. The traffic jam grows to includes connecting freeways and highways. The economy halts.

14) That’s not all. Giant herds of peanuts moving back and forth along the ground dislodge the Earth’s plates. Earthquakes result as in San Francisco in 1906

15) Indeed, peanut migrations have caused the Earth’s plates to shift. Before peanuts came on the scene there was only one continent, Pangaea.

16) Something had to be done and in 1939 all the nations gathered in Poway, California to discuss the looming peanutian threat.

17) Then, on September 1, Hitler invaded Poland and World War II broke out. Country after country uprooted their peanut fields to feed their rampaging armies. Fewer migrating peanuts meant fewer earthquakes during the war years. You can look it up.

18) The leaders of the major victorious powers: Roosevelt, Churchill, and Stalin, knew it would be a matter of time before another Hitler would arise or peanuts would make their comeback. Perhaps, the next megalomanic dictator would even gather the peanuts of the world to his standard.

19) The United Nations was formed in 1945 to gather this very threat. An elite anti-peanut battalion was formed and peanut farming within 100 miles of fault lines was banned forever.

20) Something to think about when you have your next peanut-butter-and-jelly sandwich.

– 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.

Categories: cuisine, history, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Poulet Yassa (chicken stew)

Guinean Entree

POULET YASSA
(chicken stew)

INGREDIENTS

3 pounds boneless chicken
3 garlic cloves
6 medium onions
⅔ cup lemon juice
¼ teaspoon pepper
¼ cup vegetable oil
½ cup chicken stock
1 bay leaf
½ teaspoon cayenne pepper
2 tablespoons Dijon mustard
½ teaspoon salt

SPECIAL EQUIPMENT

Dutch oven

Makes 6 bowls. Takes at least 6 hours, including refrigeration.

PREPARATION

Cut chicken into 1″ cubes. Mince garlic. Thinly slice onions. Add chicken, garlic, onion, lemon juice, and pepper to large mixing bowl. Mix with hands until chicken cubes are thoroughly coated. Marinate chicken in refrigerator for at least 5 hours or overnight.

Remove onion slices and chicken cubes from large mixing bowl. (Keep lemony marinade.) Add chicken cubes, onion slices and oil to Dutch oven Sauté at high heat for 10-to-15 minutes or until onion softens and chicken is no longer pink on outside. Stir frequently. Add lemony marinade from large mixing bowl, chicken stock, bay leaf, cayenne pepper, Dijon mustard, and salt to Dutch oven. Simmer at low heat for 30 minutes-to 1 hour or until chicken is done and most of the liquid is gone. Goes well with couscous or rice.

TIDBITS

1) The Great Chicken Festival is held in December in Cacciatore, Alaska. Chickens from all over the world come to see and to be seen. Highlights of the festival are the clean-and-jerk weight lifting event and the Great Chicken Golf Invitational. You’ll have seen nothing like it.

2) The World Chicken Festival occurs in September in London, Kentucky. Contests include the rooster crowing, clucking, and strutting, survival egg dropping, and chicken-wing eating. London, Kentucky is located in the Daniel Boone National Forest. Daniel Boone was the first man to successfully tame Eastern Kentucky’s huge herds of feral chickens. This is why we know about him.

– 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.

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

Mauretanian Chicken Vegetable Stew (maru we-ilham)

Mauretanian Entree

MARU WE-ILHAM
(chicken vegetable stew)

INGREDIENTSMaruIlWelham-

3 chicken breasts
1 small cassava root
1 small eggplant
⅔ head cabbage
2 carrots
2 garlic cloves
1 large onion
1 pili pili pepper (or other red chile pepper or ¼ teaspoon cayenne)
4 tablespoons butter
4 cups chicken broth
1 bay leaf
2½ tablespoons Dijon or prepared mustard
2 cups rice
½ teaspoon black pepper
1 teaspoon salt

Makes about 12 bowls. You can make only 6 bowls by cutting the ingredients in half, but what will you do with that ½ cassava root and ½ eggplant that’s left over? E-Bay perhaps?

PREPARATION

Slice chicken breasts, cassava root, and eggplant into 1″ cubes. Shred cabbage. Cut carrots into ½” thick slices. Mince garlic cloves. Dice onion. Remove seeds from pili pili or other chile pepper and dice. Add butter, chicken cubes, garlic, and onion to large pot. Sauté on medium-high for 5 minutes or until onion softens and chicken starts to brown. Stir frequently. Add chicken broth. Bring to boil using high heat. Reduce heat to low. Add bay leaf, eggplant, carrot, cabbage, cassava, chile pepper, Dijon mustard, rice, black pepper, and salt. Cover and simmer for 45 minutes or until rice becomes tender.

TIDBITS

1) Eggplant is important to Mauretanian cooking. This mighty vegetable figures prominently in other Saharan cuisines as well such as: Ivorian, Nigerien, and Burkinabe.

2) Why? Because in 1073 A.D., culinary warriors from the forgotten Saharan city of Aubergine started a war of conquest. The cleaver wielding Aubergine warriors could not abide the vegetable selections to be found in their newly added lands. So they imposed their eggplant on the Sahara. They diverted entire popultations to the production and harvesting of eggplant. Eggplant became a mandatory part of every meal. Over the years, the natives came to love the vegetable and wouldn’t think of dining without it. Gosh, I sure hope there won’t ever be any lutefisk-loving armies.

– 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.

Categories: cuisine, food, humor, international, politics | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Blog at WordPress.com.

%d bloggers like this: