Posts Tagged With: U.S.

Provoleta

Posted on September 23, 2021 by pauldelancey

Argentinian Appetizer

PROVOLETA

INGREDIENTS

8″ baguette (optional)
1½ pounds provolone cheese
¼ cup olive oil
1 tablespoon oregano
½ teaspoon red pepper flakes
¾ teaspoon salt
grill spray or cooking spray

SPECIAL UTENSIL

outdoor grill

Serves 4. Takes 20 minutes plus optional 5 hours.

PREPARATION – OPTIONAL

Dry cheese out on a rack for 5 hours. This helps the cheese keep its shape when grilled.

PREPARATION – MAIN

Cut baguette into circles 1″ thick. Cut cheese into slices ¾” thick. Place olive oil into mixing bowl. Add cheese slices. Turn cheese slices until they are thoroughly coated with oil. Sprinkle cheese, then gently press oregano, red pepper flakes, and salt into cheese slices.

Spray grill liberally with grill spray. Set grill to 450 degrees or medium heat. Grill for 2 minutes or until bottom side browns. Lift cheese slices off grill and spray grill again. Flip cheese slices. Grill for another 2 minutes or until the new bottom browns. DO NOT let cheese slices fall apart or even lose their shape.

While cheese browns on both side, toast both sides of the baguette slices. Eat cheese by itself or on toasted baguette slices. Provoleta goes well with Argentinian chimichurri sauce,

TIDBITS

1) The Mormons first settled Utah in 1847. Mormon leaders soon realized that their colony needed many more settlers to survive. The word went out from Utah for Mormons in the U.S. and around the globe to make their way to this new dessert sanctuary. Indeed, many Mississippian Mormons mounted covered wagons and headed west. But the original message became more and more corrupted the farther it went. By the time it reached Leta, Argentina, the decree simply said, “More men.” So lusty, Argentinian cheese making men headed to Provo, Utah thinking the message meant Utah had too many unwed señoritas. The cheese makers liked what they saw in Provo and decided to stay. They made a new cheese which they called Provoleta to honor their new and old homes.

 

– 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, international | Tags: , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Baked Vidalia Onion

Posted on June 7, 2015 by pauldelancey

American Entree

BAKED VIDALIA ONION

INGREDIENTSBakedVidaliaOnion-

1 Vidalia onion
1 tablespoon butter
1 beef bouillon cube
½ teaspoon sherry

Makes 1 onion. Takes 1 hour 10 minutes. If you wish to serve everyone in the world, multiply ingredients by 7,000,000,000. You will need a big oven and most likely will want some help.

PREPARATION

Preheat oven to 350 degrees. Slice off a thin disk from the top of the onion. Peel the onion. Do not remove the root. Use potato peeler to make a cone-shaped hole in the middle of the onion. The hole should be about 1″ wide at the top and taper to a point at the bottom. The hole should stop 1″ from the bottom of the onion. Cut onion into thirds down the sides, stopping ½” from the bottom. Goodness.

Place a pat or slivers of butter equal to 1 teaspoon into each of the three cuts on the sides of the onion. Add bouillon cube and sherry in the onion’s cone-shaped hole. Wrap tightly in foil. Bake at 350 degrees for 1 hour or until onion is tender. Place tray underneath to catch drippings. Open foil slowly to let hot steam escape. Serve in a bowl as there will be broth.

TIDBITS

1) N.B. Ull was just one of thousands of wildcat oil men looking for oil in Hawaii in the 1880s. Why were oil men looking for oil in Hawaii? The weather, of course, it’s great there. And the sunsets and those drinks with the pink umbrellas and the hula dancers swaying back and forth and . . . Anyway, the oil men drilled and drilled and eventually gave up to go back to the beaches to watch the sunsets and swaying native dancers and . . . Anyway, Mr. Ull persevered month after month and Pow! A black, plume spurted into the sky. Only it wasn’t oil. It was something culinary..

2) Anagrammists rushed to the spot and rearranged N.B. Ull and Oil to form the anagram Bouillon. Unfortunately, whenever anagrammists gather in great numbers they get agitated, especially when there are no drinks with pink umbrellas in them because failed oil men have drunk them all. In this case, the excited wordsters fomented revolution against the Hawaiian Monarchy. Businessmen, fearing anarchy, successfully petitioned the U.S. to annex these idyllic islands. Something to think about whenever you enjoy bouillon or rearrange a word’s letters.

– 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 | Tags: , , , , , , , , , , , , , , , , | Leave a comment

My Vice Presidential Candidate

Posted on May 26, 2012 by pauldelancey

I am proud to announce Ms. Daphne Anne Humphrey has just become my Vice-Presidential candidate. See how deftly she expands and improves my political platform.

“I think you need to include bacon. That and World Peace. That should cover it. I’ll be your VP nominee. I can take on illiteracy, medical insurance for all, foreign policy in regards to the Middle East and perhaps the transportation system in the U.S.”

“The future is ours. We can only fail if we are outvoted.” – me

– 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: , , , , , , , | 1 Comment

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