Posts Tagged With: tomatoes

Pasta Sauce

Posted on March 8, 2014 by pauldelancey

Italian Appetizer

PASTA SAUCE

INGREDIENTS

2 garlic cloves
2 pounds Roma tomatoes
2 tablespoons olive oil
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon onion powder
1 teaspoon oregano
1/4 teaspoon salt
1/2 teaspoon savory
1/4 teaspoon sugar
1/2 teaspoon thyme

makes 2 ½ cups

SPECIAL UTENSIL

blender

PREPARATION

Mince garlic cloves. Puree tomatoes in blender. Add remaining ingredients to large saucepan. Bring to boil on high heat, stirring constantly. Reduce heat to low, cover, and simmer for about 45 minutes or until sauce thickens. Cool.

TIDBITS

1) It’s helpful to know whenever you’re at an anagram convention that pasta sauce is an anagram for: cause a spat, a cat’s pause, sautes a cap, and cue ass pat.

2) A pat is a small slice of butter. A stick of butter is much longer than a pat.

3) When German soldiers invaded the Netherlands in 1940, they confiscated the locals’ butter. Culinary historians suspect the main impetus behind Germany’s patently unpleasant wars of aggression was a massive butter shortage in the Fatherland. The Netherlands has ample stocks of butter, so it was overrun by its larger bread-spread lacking neighbor to the east.

4) Sure, Germany invaded other nations as well, but that was mainly from inertia. Once you start invading other countries, it’s kinda hard to stop. Besides, Belgium had fries, France had cheese and baguettes, and Russia had beef stroganoff.

5) Eight nations met in Toronto, Canada in 1953 to sign the Ample Butter Supply Treaty (ABS.) To remove all temptation for aggression, signatory countries pledged to main large supplies of butter. America maintains its emergency butter supply in a climate controlled cave near Butte, Montana.

– 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: aggression, anagram, appetizer, baguettes, basil, Belgium, Butte, Canada, cheese, France, fries, garlic, German, Italian, marjoram, Montana, Netherlands, oregano, pasta, pasta sauce, Roma, salt, soldiers, stroganoff, sugar, tomatoes, Toronto | Leave a comment

Guacamole

Posted on March 5, 2014 by pauldelancey

Mexican Appetizer

GUACAMOLE

INGREDIENTS

2 avocados
1 jalapeno
1/2 onion
2 tbsp fresh cilantro
1 tbsp lime juice
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup diced tomatoes

PREPARATION

Make sure avocados are ripe. They should be feel a bit squishy. (That is not the same feeling you get when you all in love. That is squooshy.) Remove stem and seeds from jalapeno. Then mince it, the onion, and the cilantro.

Put avocado in mixing bowl. Mash the avocado thoroughly with a fork. Add jalapeno, onion, cilantro, lime juice, salt, pepper, and diced tomatoes. Mix ingredients completely with fork or whisk. Add water if it gets too thick for your liking.

Assume a look of radiant virtue as you serve this to your guests who may or may not deserve it.

TIDBITS

1) Doesn’t “guacamole” look as if it should be pronounced “whack a mole?”

2) Where I grew up, our neighbors had a guacamole tree, bush, cactus, or whatever its called, that dropped its fruit onto our side.

3) We had a lemon tree that dropped its fruit onto their side. Fair is fair.

4) Authentic guacamole and salsa are always fresh.

5) Salsa, the movie, was made in 1988 and directed by Boaz Davidson.

6) The Old Testament’s Book of Ruth has Boaz marrying Ruth. The movie, Story of Ruth, was made in 1960 and starred Stuart Whitman.

7) Stuart Whitman was more well known for his movie roles as a cowboy such as in the 1961 movie, The Comancheros.

8) It’s unclear even after on-line search if Stuart Whitman liked salsa. Or even guacamole.

– Paul De Lancey, The Comic Chef

Categories: cuisine, history, international | Tags: appetizer, avocados, Boaz Davidson, Book of Ruth, cilantro, Comancheros, jalapeno, lime juice, Mexican, Old Testament, pepper, salsa, sea salt, squooshy, Stuart Whitman, tomatoes, virtue | Leave a comment

Salsa

Posted on January 5, 2014 by pauldelancey

Mexican Appetizer

SALSA

INGREDIENTS

3 serrano chiles
9 cloves garlic
1 white onion
8 Roma tomatoes
1 tablespoon vegetable oil
1/2 teaspoon cilantro
2 teaspoons lime juice
1/4 teaspoon salt

PREPARATION

Preheat oven to 350 degrees.

Remove seeds from serrano chiles if you desire a milder salsa. Put chiles, garlic, onion, tomatoes, and oil in baking dish. Stir until garlic, onion, and tomatoes are well coated with oil. Roast in oven at 350 degrees for 25 minutes.

Dice roasted veggies. Add veggies, cilantro, lime juice and salt to mixing bowl. Blend with whisk or fork. Goes great with everything except lutefisk.

TIDBITS

1) May, 1997, was National Salsa Month. Our officials have too much time on their hands.

2) In 2003, Texas declared tortilla chips and salsa to be the Official State Snack. The Texas government has too much time on its hands.

3) Pace Foods uses over 20 million pounds of hot peppers every year. That’s a lot of peppers or maybe just one huge pepper. Can you imagine a pepper that big? If you managed to eat it you’d need a really huge glass of milk to coat the pain receptors in your throat.

4) It would take a really big cow to give enough milk to fill that glass in tidbit 3).

5) Tomatoes and serrano chiles are not vegetables. They are fruits. So is a banana.

6) “Sometimes a banana is just a banana.” – Sigmund Freud. Freud would have been greatly interested in a dream about a twenty-million-pound serrano chile.

7) Oh, and some historians think Christopher Columbus crossed the Atlantic Ocean to get away from lutefisk.

– Paul De Lancey, The Comic Chef

Categories: cuisine, recipes | Tags: appetizer, banana, chiles, Christopher Columbus, cilantro, Columbus, Freud, garlic, lime juice, lutefisk, Mexican, National Sals Month, Pace Foods, Roma, salsa, serrano, Sigmund Freud, snack, Texas, tomatoes, tortilla chips | Leave a comment

Vegetable Mafe From Senegal

Posted on November 2, 2013 by pauldelancey

Senegalese Entree

VEGETABLE MAFE

INGREDIENTS

1 small cooking pumpkin (1 cup)
1 medium onion
1 large tomato
1 turnip
2 brown potatoes
2 large carrots
1/4 head cabbage
1 cup fresh spinach
1/4 cup peanut oil
2 cups tomato sauce
1/2 cup water
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 cup smooth peanut butter

Makes 9 bowls. Takes 2 hours 30 minutes.

PREPARATION

Cut pumpkin shell into large pieces. Remove seeds and those gooey strings that go along with the seeds. Cut off edible pumpkin part from outer skin. Cut edible part of pumpkin into cubes no bigger than 1/2″. Mince onions. Dice tomatoes, turnips, potatoes, carrots, cabbage, and spinach.

Add onion and peanut oil to pot. Sauté onion at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add pumpkin, tomato, turnip, potato, carrot, cabbage, and spinach to pot one at time, sautéing for 1 minute on medium-high heat as each new veggie is added. Stir frequently.

Add tomato sauce, water, black pepper, and cayenne pepper to pot. Simmer on low heat for 1 hour 15 minutes or until veggies are tender. Add peanut butter to pot. Simmer for 10 minutes on warm-to-low heat. Stir occasionally. Goes well with rice.

TIDBITS

1) Pumpkins are a fruit. Who knew? They have been grown for 7,000 years. The first were grown in Central America. I grew a pumpkin when I was a kid, way too late to be the first grower.

3) Linus, of the comic strip “Peanuts,” believed in the Great Pumpkin. The Great Pumpkin would arise out of the sincerest pumpkin batch in the land and distribute gifts to all good children. Clink on the following link to hear Linus explain the Great Pumpkin.

4) You can make a lot of other dishes out of pumpkins, such as pie, cupcakes, bread, scones, French toast, ice cream, waffles, soup, curry, cheesecake, pasta sauce, chowder, muffins, cannelloni, stuffed shells, roasted pumpkin seeds, casserole, cookies, and stuffed pasta shells.

– Paul De Lancey, The Comic Chef

Categories: cuisine, international | Tags: cabbage, carrots, cayenne, Central America, cheesecake, chowder, cupcakes, curry, French toast, Great Pumpkin, ice cream, Linus, mafe, muffins, onion, peanut butter, peanut oil, pepper, potatoes, pumpkin, scones, spinach, tomatoes, turnips, vegetable, vegetable mafe, waffles | Leave a comment

Meatball Pizza

Posted on August 7, 2013 by pauldelancey

Italian Entree

MEATBALL PIZZA

INGREDIENTS

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.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: allspice, America, Australia, bacon, bell pepper, Brazil, cheese, China, cookbook, Costa Rice, curry, De Lancey, Eat Me, eel, entree, France, garlic, Germany, ground beef, herring, India, Italian, Italian seasoning, Japan, Korea, lutefisk, mackerel, meatball, mockba, mozzarella, Netherlands, onion, Pakistan, pasta sauce, pepperoni, philosophy, pizza, pizza crust, recipes, Russia, sausage, squid, Sweden, Swedish cuisine, tomatoes, tuna, Venezuela | Leave a comment

Chicken Pulique

Posted on August 2, 2013 by pauldelancey

Guatemalan Entree

CHICKEN PULIQUE

INGREDIENTS

3 chicken breasts
1/4 cup olive oil
2 cloves garlic
2 brown potatoes
4 fresh tomatillos
2 dried guajillo peppers
1 medium onion
4 Roma tomatoes
2 cups chicken broth

2 cloves
3 peppercorns
2 teaspoons annatto seed
1/2 teaspoon cinnamon
1 teaspoon cumin
3 tablespoons epazote

SPECIAL UTENSIL

spice grinder
Dutch oven

PREPARATION

Cut chicken into 1/2″ cubes. Coat chicken with olive oil. Add to Dutch oven and sauté on medium-high heat for 10 minutes or until chicken is no longer pink inside. Stir. occasionally.

While chicken sautés, cut potatoes into 1/2″ cubes. Add chicken stock and potato to soup pot. Cook on medium heat for 20 minutes or until potato is tender.

While chicken bakes and potato cooks, remove husks from tomatillos, and seed guajillo peppers. Mince tomatillo, garlic, guajillo peppers, onion, and tomatoes. Grind cloves and peppercorns. (Whew, work fast! Have a Roy Rogers drink to give you the necessary caffeine. ☺)

Pour potato/chicken broth over chicken cubes in Dutch oven. Add tomatillo, garlic, guajillo peppers, onion, tomatoes, cloves, peppercorn, annatto, cinnamon, cumin, and epazote to Dutch oven. Cook at medium-low heat for about 10 minutes. Stir occasionally.

TIDBITS

1) Oh crudness, my internet connection is out. I can’t look up fun facts about pulique. I’m jump starting my brain. Okay, here goes.

2) Pulique is quite popular in Guatemala.

3) It is not as popular where there is zero gravity such as the International Space Station.

4) Cooking involves much mincing of garlic. On Earth, garlic mincing means little garlic bits scatter millimeters into the air and fall all over the cutting board.

5) Only in zero gravity, those garlic bits keep rising in the air and fly all over the place until they hit the ceiling and the walls where they bounce and bounce up and down the corridors.

6) If the chef on the Space Station is mincing up a heap of garlic, pretty soon a cloud of garlic bits fills every corridor, floating and bouncing away for a long time.

7) Everything on the station soon reeks of garlic, even the billion-dollar experiments.

8) On the other hand, vampires hate garlic. The Space Station would be guaranteed to be vampire free.

9) Even if the vampires somehow built a rocket to propel them into outer space..

10) And as of going to press, vampires have shown no such technological skill.

11) Nor do they enough money to pursue such a monumental undertaking.

12) Nor do vampires have any real access to the global capital market.

13) Bankers everywhere no longer loan to vampires. Not for any project.

14) These financiers once lent to vampires, but the loans came back to bite them in the ass.

– Paul De Lancey, The Comic Chef

Categories: Uncategorized | Tags: annatto, bankers, broth, chicken, chicken pulique, cinnamon, cloves, cumin, Dutch, entree, epazote, guajillo, Guatemala, Guatemalan, international, International Space Station, olive oil, oven, peppers, potatoes, pulique, Roma, space, station, tomatillos, tomatoes, vampires | Leave a comment

Locro de Papa – cheesy potato soup

Posted on July 17, 2013 by pauldelancey

Ecuadorian Soup

LOCRO DE PAPA
(cheesy potato soup)

INGREDIENTS

AJI SAUCE

1 tablespoon butter
1 tablespoon aji amarillo pepper
2 green onions stalks (3 stalks more later)
1 tablespoon vegetable oil (1 1/2 tablespoons more later)
1/2 cup mayonnaise
1/4 cup sour cream (1/2 cup more later)
1 tablespoon ketchup
1 1/2 tablespoons lime juice
1/2 teaspoon cumin (2 teaspoons more later)
1/4 teaspoon black pepper
1/4 teaspoon sea salt (1/2 teaspoon more later)

SOUP

1 white onion
3 garlic cloves
1 scallion
6 medium potatoes
1 1/2 tablespoons vegetable oil
1 teaspoon achiote or annatto powder
1 teaspoon cilantro
2 teaspoons cumin
2 cups water
2 cups chicken broth
2/3 cups milk
1/2 cup sour cream
1/2 cup shredded mozzarella or Monterey jack cheese
1 egg
2/3 cup grated or crumbled queso fresco or Monterey jack cheese
1/2 teaspoon sea salt
2 avocados
2 aji peppers or cayenne peppers
3 green onion stalks
2 small tomatoes

PREPARATION AJI AMARILLO SAUCE

Mince green onions. Melt butter on medium heat in sauce pan. Add 2 green onion stalks, aji amarillo pepper, and oil. Sauté at medium-high heat for 2 minutes or until all ingredients are well blended. Stir frequently.

Put sautéed mixture in mixing bowl. Add mayonnaise, sour cream, ketchup, lime juice, cumin, black pepper, and sea salt. Whisk together.

PREPARATION OF SOUP

Peel potatoes. Cut potatoes into 1″ cubes. Dice avocado, 3 green onion stalks, tomatoes, and aji or cayenne peppers.

Mince onion, garlic, and scallion. Put aji amarillo sauce, onion, and 1 1/2 tablespoon vegetable oil in pot. Sauté at medium-high heat or until onion is tender. Stir frequently.

Add potato cubes to pot. Stir until spices coat potato cubes. Sauté for 5 minutes on medium-high heat. Add water, chicken broth, achiote, cilantro, cumin, and salt. Simmer soup on low heat for 20 minutes or until potatoes are tender. Mash the potatoes in pot with potato masher until only small bits remain. Soup should be creamy. Stir occasionally. (No turning back, you’re almost there. Excelsior!)

Add milk, sour cream, egg, and mozzarella cheese. Simmer on low for 5 minutes or until cheese melts. Garnish with avocado, green onion, aji peppers, tomatoes, and queso fresco.

Lavishly praise anyone who went to the store to get you all these ingredients. Serve and enjoy.

TIDBITS

1) Since 2001 the official currency in Ecuador has been the U.S dollar.

2) The exchange rate between the U.S. dollar in the United States and the U.S. dollar in Ecuador is 1:1. Hee! Sorry, that was the economist in me making a mad dash for supremacy.

3) The Ecuadorean flag is yellow for the nation’s diversity, blue for the sky and the sea, and red for the blood of those who fought in the war for independence.

4) There should be a Vulcan flag. Here goes. The Vulcan flag is yellow for the planet’s diversity, red for the sky, turquoise for the sea, and green for the blood of those who fought in the Federation’s Wars.

5) Ecuador was the first nation in 2008 to declare constitutional rights for nature. The Vulcan embassy is mute on this point despite numerous requests.

6) Wouldn’t it be way cool to have a contest to see who could visit the most embassies in Washington, DC? You’d have to get your contest book stamped by the embassy or pick up literature from the country about agriculture or something.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, history, humor, international, recipes, Uncategorized | Tags: achiote, aji amarillo, aji peppers, annatto, cayenne, cilantro, cookbook, DC, De Lancey, dollar, economist, Ecuador, Ecuadorean, garlic, green onions, ketchup, lime juice, locro de papa, mayonnaise, Monterey Jack, onion, pepper, queso fresco, recipes, scallion, soup, sour cream, tomatoes, Vulcan, Washington | Leave a comment

Fish with Peppers and Coconut Milk

Posted on July 15, 2013 by pauldelancey

Brazilian Entree

FISH WITH PEPPERS AND COCONUT MILK

INGREDIENTS

1 red chile
1 red bell pepper
1 garlic clove
2 Roma tomatoes
1/2 onion (1/2 more later)
2 cod fillets (about 12 ounces total, or halibut or haddock)
2 teaspoons lime juice
1/2 teaspoon chili powder
1/2 tablespoon cilantro
1/2 teaspoon sea salt
1 cup coconut milk
2 tablespoons palm oil or vegetable oil (1 tablespoon more later)

1/2 tablespoon palm oil or vegetable oil
1/2 onion
1 cup cassava flour or all-purpose flour or toasted bread crumbs.

The camera was in Chicago when I made this dish so I couldn’t take a picture of it. Please enjoy the above picture.

PREPARATION

Seed and dice red chile and red bell pepper. Mince garlic clove. Dice tomatoes and 1/2 onion. Put cod in large mixing bowl. Pour enough water in bowl to cover cod. Add lime juice. Let sit for 30 minutes. Remove cod fillets. Pat them dry with towel. Put cod in skillet. Add red bell pepper, garlic, tomato, chili powder, cilantro, sea salt, and coconut milk. Let sit for 15 minutes.

Cook fish/spice/coconut mix on high heat until it begins to boil. Simmer at low heat with lid on for 5 minutes. Add 2 tablespoons palm oil. Simmer with lid on for 10 additional minutes.

While fish/spice/coconut mix simmers, thinly slice 1/2 onion. Sauté sliced onion second skillet with 1 tablespoon palm oil on medium-high heat for 5 minutes or until onion is soft. Add cassava flour and cook on medium-high heat for 2 minutes or until flour is lightly toasted.

Serve fish/spice/coconut mix on top of sliced onions and toasted cassava flour.

TIDBITS

1) Over half of the world’s cassava production occurs in Africa.

2) Where does the other 40 percent plus come from?

3) I think we can rule out Antarctica as a major source of cassava.

4) Unless, of course, the scientists in Antarctica, have vast hydroponic farms devoted to growing cassava.

5) Wouldn’t it be neat if there were a movie called Hydroponic Cassava Farming in Antarctica. I’d see it. After all, I saw Salmon Fishing in the Yemen.

6) Salmon Fishing in the Yemen was One World, One Movie’s choice for it’s 2013 movie. People all over the world watched this movie on the same day to promote world peace and have fun. Please feel free to visit the event site at: https://www.facebook.com/events/384691621637151/.

7) If he were still alive John Cassavetes would have been a natural for Hydroponic Cassava Farming in Antarctica. The accomplished actor starred in The Dirty Dozen and Rosemary’s Baby.

8) Rosemary is an herb with many beneficial properties. However, some types of cassava possess cyanide compounds. These varieties must be cooked thoroughly to avoid lethal cyanide poisoning which is generally considered ban especially by law enforcement.

9) But this would make for a really cool murder mystery. After all, who wouldn’t go see the movie, The Hydroponic Cassava Murders?

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international, recipes | Tags: Africa, Antarctica, Brasil, Brasilian, Brazil, Brazilian, cassava, Chicago, cilantro, coconut milk, cod, cod fillets, entree, fish, haddock, halibut, hydroponic, John Cassavetes, lime, One Movie, One World, palm oil, peppers, Roma, Rosemary's Baby, Salmon Fishing in the Yemen, The Dirty Dozen, tomatoes, Yemen | Leave a comment

Ground Beef Curry From South Africa

Posted on June 7, 2013 by pauldelancey

South African Entree

GROUND BEEF CURRY

INGREDIENTS

2 potatoes
1 yellow onion
1 red onion
2 cups fresh spinach
4 small tomatoes
4 cloves garlic
2 chile peppers
3 tablespoons vegetable oil
1 1/2 tablespoons fresh ginger
2 tablespoons curry powder
1/2 tablespoon turmeric
1 tablespoon garam masala
1 1/2 pounds ground beef

PREPARATION

Peel potatoes. Cut potatoes into cubes smaller than 1/2″. Peel and dice yellow onion. Peel and dice red onion. Dice spinach and tomatoes. Mince garlic and chile peppers. Add onion and vegetable oil to large pot. Sauté onions on medium-high heat for 5 minutes or until onions soften. Stir frequently. Add spinach, tomatoes, garlic, peppers, ginger, curry powder, turmeric, garam masala, and ground beef.

Cook for 5-to-10 minutes on medium heat or until beef browns. Add potato cubes. Reduce heat to low and simmer for about 30 minutes or until potatoes are soft. Stir occasionally.

Goes well with rice or Indian bread such as roti. The Guyanese version of roti is in this cookbook.

TIDBITS

1) Recipes for meat in a spicy sauce date back 3,700 years to Babylonia. Recipes were kept on clay tablets. Carrying around a hundred recipes would have required a wheelbarrow.

2) Did ancient Babylonia possess wheelbarrows? If not, that would explain why the Babylonian empire fell to invaders. The population was too busy carrying clay recipe tablets in their arms to defend themselves.

3) Two-third of all food eaten at restaurants in Britain is Indian. Wow. There are more Indian restaurants in London than in Bombay and New Delhi.

4) People will begin to crave for curry because the spices arouse and stimulate the taste buds. Sorry, people that’s all curry arouses.

5) In America, many more women appreciate a box of chocolates from their date than a bowl of curry particularly if the bowl has no lid and she’s holding it on her lap and your take the corner really fast or you accelerate really fast and the curry gets all over her dress and she kicks you out of the car and you have to walk home even though it’s your car and you never see her or your car again.

6) No, guys, it’s a much better idea to give your date a bouquet of flowers and box of chocolates and take her out to an Indian restaurant, for goodness sake.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: Babylonia, beef, Bombay, Britain, chile peppers, chocolate, cookbook, curry, De Lancey, entree, flowers, garam, garlic, ginnger, ground beef, Guyanese, Indian, London, masala, New Delhi, onion, potatoes, recipes, roti, South Africa, spinach, tomatoes, turmeric, wheelbarrow, women | Leave a comment

Bajan Meatloaf From Barbados

Posted on June 5, 2013 by pauldelancey

Barbadian Entree

BAJAN MEATLOAF

INGREDIENTS

4 Roma tomatoes
1 orange bell pepper
2/3 cups spinach
1/2 white onion
2 tablespoons butter
1 1/2 pounds ground beef
3 large eggs
1 cup grated cheddar cheese
1 1/2 cup bread crumbs
1 tablespoon banana ketchup
1 tablespoon yellow mustard
4 tablespoons Bajan seasoning
1/4 teaspoon cayenne
1/2 teaspoon celery salt
1/2 teaspoon cumin
1 tablespoon parsley

SPECIAL UTENSIL

8″ casserole dish

PREPARATION

Preheat oven to 350 degrees. Mince tomatoes, bell pepper, spinach, and onion. Add onion to butter and sauté on medium-high heat for 5 minutes or until onions are soft.

Combine spinach, onion, tomato, bell pepper, ground beef, eggs, cheese, bread crumbs, banana ketchup, mustard, Bajan seasoning, cayenne, celery salt, cumin, and parsley. You really need to use your hands to do a good job here.

(Better yet, get your ten-year old to mix this up. Oh heck, he’s at a friend’s house.)

Transfer the meat mix to this dish. Smooth the meat and bake for 50 minutes. Let cool for 5 – 10 minutes. Oh, don’t forget to wash your hands.

TIDBITS

1) It is so difficult to find fun facts about meatloaf. The rock-music star Meatloaf so enamors all the fun-fact website producers that there are no fun-fact sides for the meatloaf showcased in this recipe.

2) But I own one of Meatloaf’s albums. In homage to him let me give him a tidbit. He once worked as a valet at a concert hall or arena. One of the cast members for the musical, Hair, quit. Meatloaf was pressed into action and the rest is non-culinary history.

3) Now back to Barbados. That sounds like a Caribbean John Wayne movie doesn’t it?

4) Mongooses were brought to Barbados from India to kill the rats in the sugar cane fields. Unfortunately, the nocturnal mongooses never came into contact with the rats who scurried about during the day. The mongooses did however, decimate the island’s herds of snakes that actually ate rats.

5) I know snakes don’t travel in herds, but I do love the image. “Head ‘em up, move ‘em out.”

6) In 1976 Captain and Tennille had a huge hit with the song “Muskrat Love.” It could just as easily been called “Mongoose Love.”

7) They didn’t, of course, due in part to the bad rep the mongooses got from their activities in Barbados.

8) This is a cautionary tales for all mammals.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: bajan, banana, Barbadian, Barbados, bell pepper, Captain and Tennille, Caribbean, cayenne, cheddar, cheese, Chef Paul, cookbook, De Lancey, entree, Following Good Food, ground beef, India, John Wayne, ketchup, meatloaf, mongooeses, mongoose, Muskrat love, mustard, onion, parsley, rats, recipes, Roma, spinach, tomatoes | Leave a comment

Posts Tagged With: tomatoes

Pasta Sauce

Guacamole

Salsa

Vegetable Mafe From Senegal

Meatball Pizza

Chicken Pulique

Locro de Papa – cheesy potato soup

Fish with Peppers and Coconut Milk

Ground Beef Curry From South Africa

GROUND BEEF CURRY

Bajan Meatloaf From Barbados

BAJAN MEATLOAF

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