Posts Tagged With: subs

Deep Fried Cod From Iceland

Icelandic Entree

DEEP FRIED COD
(Djúpsteiktur þorskur)

INGREDIENTS

1½ pounds cod fillets
½ teaspoon baking powder
1⅓ cups flour
¼ teaspoon pepper
¼ teaspoon salt
1 cup beer
6 cups vegetable oil

SPECIAL UTENSIL

deep fryer

Serves 4. Takes 1 hour.

PREPARATION

Pat cod fillets dry with paper towels. Cut cod fillets into 8 total strips. Add baking powder, flour, pepper, and salt to mixing bowl. Mix with fork or whisk until well blended. Add beer to bowl. Mix with fork until well blended. Let sit for 30 minutes

Add oil to deep fryer. (It should cover the cod strips with at ½” to spare.) Heat oil to 375 degrees. (Oil is hot enough when a tiny bit of bread will turn golden brown quickly.)

Put cod strip into mixing bowl and turn until strip is thoroughly coated. Repeat for all strips. Add coated cod strips to deep fryer. Do not let strips touch each other. You might have to cook in batches. Deep fry coated cod strips for 4 minutes or until golden brown. Gently turn strips after 2 minutes. Use slotted spoon to gently remove fried strips. Place strips on plate covered with paper towel to drain excess oil. Goes well with French fries.

TIDBITS

1) Cod are deeply protective of their young. This level of care for their offspring extends even after being caught, filleted, and deep fried. You can see in the above picture how the big pieces have assumed a defensive posture around the little one. You have to go through the big cod bits before you can get to the little deep fry. This gives the small one time to slip off your plate and roll away.

2) Of course, this interests the U.S. Navy very much. It’s submarines costs billions and billions and are essential to America’s defense. Ongoing trials investigate imprinting adult cod with the idea that our naval subs are really young cod and so, worthy of their protection.

 

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: , , , , , , , , , , , , , , , , , , , | Leave a comment

Great Arctic Eats – Kiruna, Sweden

 

Great Arctic Eats – Kiruna, Sweden

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Kiruna, Sweden June 14, 2018 City views of the iron mining town of Kiruna

Are you a diner who avoids countries that fought in a World War, but loves good dessert rolls, meatballs, potato sausages, and the Northern Lights?  Do you get anxious and feel closed in towns with more than 20,000? Do you revel in Lutheran humor? If you answered yes to these questions, then you owe it to yourself to fly to Kiruna, Sweden. It’s your kind of town.
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There are 30 restaurants listed in TripAdvisor(tm)! Thirty! It would take you ten days to visit them all, providing you went out for breakfast, lunch, and dinner. Truly, this is an Arctic dining paradise. Let’s  visit the top six eateries.
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The top rated dining establishment is the highly loved Stejk Street Food. This established gets a 5.0 out of 5 from TripAdvisor’s food critics. Well done, Stejk Food. You’ll never forget the restaurant itself. It’s inside an warm, authentic Sámi tent. They serve tasty Swedish street food. Their Arctic reindeer and moose subs are fantastic. It’s also vegetarian friendly; try the halloumi (It’s a semi-hard unripened cheese made from sheep’s and goat’s milk.) The staff is friendly and professional. You really should go here.

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Second on our restaurant tour is Cafe Safari. They are known for their great coffee. Definitely try their moose and reindeer. For dessert, you would do well to order their cakes. Treat yourself to its wonderful kladkaka, a scrumptious chocolate sticky cake. I’ve made this desert. Here’s a link to my kladdkaka, so can see what its like. This cozy restaurant is also vegetarian and vegan friendly. Don’t leave without sampling delicious ligonberries.
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Winning the bronze medal is Camp Ripan kitchen. Its terse diners love it’s good Swedish, great ambience, and friendly staff. It’s vegetarian and vegan friendly.

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People think highly of SPis Mat & Dryck’s is great mussels and Arctic char. Friendly staff serves good Swedish  and other European food.
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Our fifth dining stop is the rather excitingly named Landstroms Kok & Bar. Patrons rave about its excellent reindeer, elk stew, and other local delicacies, all coming in big portions. Accompany your tasty meals with good beer. What more do you want?
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The last dining establishment you must go to is Arctic Thai & Grill, for it serves good, tasty Thai food. Besides any restaurant with the words “Arctic Thai” is worth investigating.
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Kiruna, unlike many of the other towns reviewed in Great Arctic Eats, has a road going in and out of it.  This feature cannot be overestimated, particularly if wish to get there by car. Pogo sticking or hang gliding there simply isn’t practical. However, once there, the town has many worthwhile things to see.

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Be sure to visit Kiruna Kirkya .  This large wooden church was built a century ago for the Sámi people. It has been voted to be Sweden’s most beautiful building. And it’s downtown, so you can walk to it. Well, perhaps during a wintry snowstorm

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Then reserve your spot on the Snowmobile Aurora Expedition with dinner. Snowmobiles, dinner, and the Aurora Borealis. What more do you want?

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Go on TreriksrÖset.  According to Kiruna’s visitors, it’s a beautiful hiking trail with points of interest.

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Visit LKAB’s Visitor Centre. It’s the world’s largest underground iron-ore mine. The town of Kiruna was built around this mine.

Finally, see the Esrange Space Center. It has a science museum, an observatory, and a planetarium. A family that visited noted they went there. They also recommend that you go there as well. Yeah, tourists in Kiruna really don’t waste many words, do they?

But perhaps the visitors’ words are taken away by the many wonderful things to see in and around town.

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As always, “Good eating. Good traveling.”

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– 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: Arctic eats, things to see and do | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Chicken Shrimp Jambalaya

Cajun Entree

CHICKEN SHRIMP JAMBALAYA

INGREDIENTS

1½ pounds chicken breasts or thighs
½ pound andouille sausage or Polish sausage
1 bell pepper
2 celery stalks*
4 green onions
3 tomatoes
1 large yellow onion
3 garlic cloves
½ teaspoon cayenne pepper
½ teaspoon oregano
1 teaspoon salt
¾ teaspoon white pepper or black pepper
3 tablespoons lard or butter
2 bay leaves
⅔ cup tomato sauce
2 cups chicken stock or fish stock
2 cups rice
1 pound shrimp, peeled and deveined

* = Technically, the entire thing of celery you buy in the store is a stalk. However, most people think of each individual rib or piece as a stalk. Indeed, many, if not most cookbooks, have thrown up their hands and call each long thingy of celery a stalk. I too have been assimilated and will be calling each long celery thingy a stalk. We live in a perilous world of celery flux.

Serves 8. Takes 1 hour 30 minutes

SPECIAL UTENSILS

Dutch oven
sonic obliterator

PREPARATION

Chop chicken and sausage into ½” cubes. Dice bell pepper, celery, green onion, and tomatoes, and yellow onion. Mince garlic cloves. Add chicken cubes, cayenne pepper, oregano, salt, and white pepper to mixing bowl. Mix by hand until chicken cubes are well coated.

Add sausage cubes and lard to Dutch oven. Sauté at medium-high heat for 5 minutes or until sausage browns. Stir occasionally. Add bell pepper, celery, yellow onion, and garlic. Sauté at medium-high heat for 5 minutes or until yellow onion softens. Stir frequently. Add coated chicken cubes. Sauté at medium-high heat for 5 minutes or until chicken is no longer pink on the outside. Stir frequently. Add green onion, diced tomato, and bay leaves. Lower heat to low-medium and cook for 5 minutes or until chicken becomes tender. Stir enough to prevent burning. Add tomato sauce. Reduce heat to low and simmer for 5 minutes. Stir enough to prevent burning.

Add stock and bring to boil using medium-high heat. Stir occasionally. Add rice. Reduce heat to medium and simmer for 15 minutes or until rice becomes tender. Stir enough to prevent burning. Add shrimp. Cook at medium heat for 3 minutes or until shrimp becomes pink or orange. Stir enough to prevent burning. Remove bay leaves. This dish requires at lot of chopping, so if anyone distracts you, zap them with your sonic obliterator.

TIDBITS

1) There are brave shrimp and there are chicken shrimp.

2) Chicken shrimp tastes better.

3) Everybody knows that.

4) Brave shrimp are absolutely unsuited for chicken shrimp jambalaya.

5) Your guests will laugh at you if you make this entree with brave shrimp. And they will hate you.

6) They will tell their friends and those people will tell their own friends in turn. Soon your entire neighborhood will shun you. Eventually, the whole world will do the same.

7) You will have to join the Culinary Protection Program.

8) So buy chicken shrimp.

9) Do chicken shrimp cost more than brave shrimp?

10) Yes, of course. Fierce shrimp are out in the open, daring all comers to fight. They think they can kick their opponents real good with their many feet.

11) However, they are easy prey for shrimp boats with their large nets. Their leg kicks don’t damage shrimp nets much. Not at all actually, to be honest.

12) Most fierce shrimp are thrown back into the sea. Some are saved for caged shrimp fighting. But this is a barbarous sport and nearly all nations have banned it.

13) Where are the chicken shrimp?

14) Being timid, this shrimp hide in tiny rock caves.

15) Doesn’t that make them hard to find?

16) You have no idea. To find chicken shrimp, you need thousands of teeny, tiny subs all equipped with teeny, tiny: sonar, jet-propelled harpoons, and tractor beams. This is why the chicken shrimp, the good shrimp, is so expensive.

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.

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

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