Posts Tagged With: wine

Spicy Chicken Strips

Posted on December 7, 2012 by pauldelancey

American Entree

SPICY CHICKEN STRIPS

INGREDIENTSSpicyCS-

4 chicken breasts

3 garlic cloves
2 eggs
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons Dijon mustard

3 cups bread crumbs or cracker crumbs
2 tablespoons dried basil
1 tablespoon paprika
1 teaspoon coriander
1 teaspoon Poultry MagicTM spice
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt
no-stick cooking spray

PREPARATION

Preheat oven to 400 degrees. Coat baking sheets with no-stick spray.

Cut chicken breasts into pieces 3-inches long and 1-inch wide. (Why did the chicken cross the road? To avoid being an entree.)

(Did you know you can buy a butcher’s block with a precisely measured line so that your chicken piece will not only be exactly 3-inches by 1-inch, they will also have precise 90 degrees angles? People who like knives and this product scare me.)

Mince garlic cloves. Put garlic, eggs, prepared mustard, and Dijon mustard into mixing bowl. Stir well.

Make bread crumbs if you don’t have them. (Dry, hard bread is a great source of bread crumbs. If you don’t have dry, hard bread, toasted bread will do. Crackers also make excellent crumbs.)

Combine crumbs, basil, paprika, coriander, poultry spice, chili powder, black pepper, and salt in another mixing bowl. Stir well.

Dip chicken strip in egg mixture. Roll dipped chicken strip in crumbs until it’s completely covered. Put covered strip on baking sheet. Repeat until all strips are coated.

Bake chicken strips in oven at 400 degrees for 10 to 15 minutes or until golden brown and chicken meat is completely white. (As always, cooking times vary widely depending on the oven and the closeness of the food to the heating coils.)

TIDBITS

1) Dijon is home to the Dijon Ducs, who play hockey in the Magnus League.

2) Magnus Svenson lives in Sweden as do many other Magnussons. Probably, at least a few of them play hockey.

3) Swedish hockey is generally considered superior to that played in France.

4) However, many more people prefer France’s wine to Sweden’s.

5) Something to consider when planing a vacation to Europe.

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

Pasta With Spicy Peanut Sauce

Posted on September 9, 2012 by pauldelancey

Thai Entree

PASTA WITH SPICY PEANUT SAUCE

INGREDIENTS

1 pound pasta, not multicolored
1/3 cup rice wine vinegar
1/3 cup soy sauce
1/4 cup water
2 teaspoons ground ginger
2 garlic cloves
1 teaspoon sugar
2 tablespoons peanut oil
5 tablespoons sesame oil
1/4 tablespoon TabascoTM sauce
7 tablespoons smooth peanut butter

2 tablespoons butter
2 cups Asian vegetables: carrots, bell peppers, watercress, snow peas, etc. Try to get more than one color.

PREPARATION

Prepare pasta according to instructions on package or boil pasta for about 7 minutes

Note: put a thin coating of vegetable oil or some other plain-tasting oil on your measuring spoon before measuring something sticky like peanut butter or honey. This will make getting the peanut butter off the measuring spoon easier. (If you try to remove the p.b. by flinging it off the spoon it will go everywhere. And peanut butter can be so hard to remove from a stucco ceiling.)

Put vinegar, soy sauce, water, ginger, sugar, peanut oil, sesame oil, TabascoTM sauce, and peanut butter in blender. Blend using “liquefy” setting.

Cook pasta according to directions on box or bag. Spoon out pasta with pasta spoon–-curved with holes in it.

Dice or mince Asian veggies. Try to have multiple colors. Don’t puree them or you might end with an unappetizing yellow plop. Put butter, minced garlic, and Asian veggies in sauce pan. Saute for about 6 minutes on medium high heat. Stir frequently.

Top pasta with sauce and Asian vegetables. Yum.

TIDBITS

1) Years ago, my wife and I went to a future mom’s party. We brought this dish. Other parents-to-be arrived with fancy dishes or meals picked up at stores. No one touched our dish for a while. It was plain with a bit of diced bell peppers.

Later though, an especially astute man, in my opinion, tried our dish. He loved it and walked around telling everyone that it was great and must be tried. Well, this dish was the first one to be completely eaten. Bliss.

2) It wasn’t eaten at first because it looked boring and that I had used marginally more effort than pouring CheeriosTM into a bowl. Use more than one color with your Asian vegetables.

3) Ice cream was invented by the Chinese. Marco Polo brought this recipe back to Europe. The ice cream was entirely eaten before he got back to Venice.

4) Frozen vegetables are usually frozen right after picking and so might have had less time to lose their nutrients than fresh ones.

5) The Romans thought raw peas were poisonous and dried them before eating.

6) The 17th century French restored the pea to culinary favor.

7) This recipe can be dish intensive. Don’t try it if your dishwasher isn’t working. Just saying.

– 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, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Today Is International Zombie Haiku Day

Posted on August 19, 2012 by pauldelancey

Please mister, zombie
Wouldn’t you rather have some
Nice lamb’s brains instead?

The hungry zombies
Want our brains because they are
All politicians.

What wine goes with brains?
Perhaps a fine rose would do
Because brains are gray.

Ninety-eight percent
Of  my brain remains unused.
You may have that much.

Rejoice, geeks and nerds.
Babes will soon lust for your brains.
They’ll be zombies, though.

Zombies, remember to
Pick up after your trash and
Your detached fingers.

– 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

Mothers’ Day Meal – Doro Wat, Ethiopian Chicken Stew

Posted on May 13, 2012 by pauldelancey

Ethiopian Entree

DORO WAT
(Chicken stew)

INGREDIENTSdorowat-

2 pounds chicken breast
1/4 cup lemon juice
1 teaspoon salt
4 garlic cloves
1 1/2 medium yellow onions
1 cup water
3 tablespoons butter
1/2 teaspoon allspice
3 tablespoons Berbere spice mix (See recipe for BERBERE SPICE MIX INGREDIENTS, if you can’t find the mix)
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon fenugreek
1 teaspoon ginger
1 tablespoon paprika
1 teaspoon salt
2 teaspoons turmeric
1/4 cup red wine
6 eggs
2 Roma tomatoes
2 cups lettuce
6 pita breads

Goes well with injera, Ethiopian flat bread.

UTENSIL

Dutch oven

PREPARATION

Cut chicken into 1-inch cubes and put into mixing bowl. Add lemon juice and salt. Mix with hands until all chicken cubes are coated with juice and salt. Set aside for at least 10 minutes.
Dice onions and cloves.

Heat butter in Dutch oven on medium heat until melted for about a minute or until melted. Add garlic, onions, water, allspice, Berbere spice mix, cayenne pepper, coriander, fenugreek, ginger, paprika, salt, and turmeric. Cook on medium-high heat for about 5 minutes or until onions and garlic are tender. Add red wine and chicken. Mix with spoon.

Random happy face : )

Cover. Cook stew on low heat for about 60 minutes, or until chicken is tender, changed color inside, and you are so powerful hungry you find yourself drooling over the prospect of a lutefisk meal.

Meanwhile back at the range, boil 6 eggs. Remove eggs and let them cool. Peel eggs and cut each one into 4 slices. Cut 2 Roma tomatoes into about 8 slices each. (Cut 2 more tomatoes into slices if your significant other ate the first slices while you were preparing the rest of the meal.)

Shred enough lettuce to make 2 cups. (This is aerobic exercise. Take advantage of it. The Olympics will soon be reaching out to you.)

Put stew in pita pocket or fold pita bread. Add lettuce and tomato and egg slices. Pat yourself on the back. (Put down that hot spoon first.) Serve.

TIDBITS

1) Ethiopia is the birthplace of coffee.

2) Millions and millions of people in America drink coffee.

3) Many of them do so for coffee’s taste.

4) Pause and reflect.

5) Our entire economy would tank if we didn’t have coffee keeping our workers awake.

6) There would be a world-wide depression.

7) Thank goodness for Ethiopia.

8) Could we send them a nice beverage in return, like root beer?

9) Many Ethiopian women feed their menfolk with their fingers as a sign of love and devotion.

10) Presumably Ethiopian women could also serve their men beverages with their fingers as sign of “Hit the road, Jack.”

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

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