Posts Tagged ‘cooking’

Chow Mein

Thursday, April 22nd, 2010

An excellent way to use up left-overs.  This is not an authentic Chinese recipe because Chow Mein is an American recipe (according to a Chinese cook book I own)

Serves: 3-4

Time: 30 minutes


2 cups shredded cabbage
½ cup bean sprouts
½ cup sliced mushrooms
1 med onion, sliced
½ cup celery cut into thin sticks
1 cup of cooked meat (chicken, turkey, pork)
2 tablespoons corn starch mixed with 4 tablespoons water
oil for cooking

2 tablespoon sherry
5 tablespoons soy sauce
½ cup chicken stock
½ teaspoon sugar


Heat oil in wok or large skillet
add cabbage, celery and onions. Stir fry until wilted
Add mushrooms and sauce. Cook 3 minutes
Add bean sprouts and meat
Thicken with dissolved corn starch


Serve with white rice and Chinese noodles

Ping your blog

Baked Cod with Roasted Potatoes and Onions

Monday, February 22nd, 2010

Description:  A variation on fish and chips

Serves: 2-3

Time: one hour


4 potatoes
Cooking spray
Cooking oil
¾ teaspoon paprika

large onion
cup plain dry bread crumbs
Black pepper to taste
1 pound cod in one or more pieces


Preheat oven to 450 degrees
Spray a glass baking pan with nonstick cooking spray
Peel and cut potatoes in half lengthwise, then cut halves into small wedges
Slice and then coarsely chop the onion
Place potato wedges and onion in a bowl and toss with black pepper, ¼ teaspoon paprika, and 1 teaspoon of oil
Place in a single layer in baking pan and cook for 30 minutes or until the potatoes are almost done. Remove baking dish, leave oven on
Combine bread crumbs, pepper and ½ teaspoon paprika in bowl
With a fork, stir in 1 tablespoon of oil, blending until crumbs are evenly moistened.
Press fish into bread crumbs on both sides
Place fish in baking dish after pushing potatoes aside
Bake 12 minutes or until fish and potatoes are done


Serve with malt vinegar

Substitute any firm white fish such as halibut or hake.

If you want to add some heat, throw in a dash of cayenne pepper with the paprika and to the bread crumbs

Recipe for Revenge Sampler

Saturday, November 28th, 2009

This is the opening scene from one of the twenty stories in my collection Tunnel Vision:


The timber wolf bared its fangs, growled and padded towards Burga the Warrior-Cook.  Burga had been fighting since the sun stood overhead, and soon it would slip behind the castle walls.  His hands ached from gripping his weapons.  He flexed his fingers while awaiting the attack.

The wolf, its lower jaw covered by froth, crouched and sprang.

Burga keened his war cry, “Chateaubriand!” and snatched the timber wolf’s ear with his oversized tongs.  Pulling the creature’s head upward, he slashed at the neck with the razor-sharp, gore-splattered edge of his huge spatula.  The wolf gurgled and crashed to the ground.

Burga rotated his shoulders to loosen up the muscles.  All around him lay corpses.  The ichor from a small dragon smoked and cast a foul stench similar to rotten eggs scrambled with Limburger cheese.  A dozen undead warriors lay in various attitudes of defeat.  Their severed body parts fumbled blindly to reattach themselves.  Scattered around the rocky field were the cadavers of a half-dozen additional timber wolves.  As far as he could see across the red-tinted desert nothing moved.

Slowly, the red mist of battle lust slaked and Burga’s peripheral vision cleared.  He relaxed his hold on his two weapons: the tongs known as Grippa and the spatula named Flippa.  Using the wolf’s fur, he wiped both clean.

Close by, the ancient castle loomed over the battlefield like an evil presence.  For the first time, he noticed the dilapidated state of the structure.  The portcullis had collapsed, as had entire sections of the walls.  Trees and shrubs grew where the moat would be.  He frowned and bit his lip.  Something was wrong.  Why would a kidnapped princess be held in such a wretched fortification?

He walked to his mule, took a rag from the saddlebags and wiped the blood from his battle-scarred, grease-burned arms.  There was nothing he could do for his combat-begrimed, sleeveless leather shirt.  It needed professional cleaning help, as did his bearskin breeches.  He removed his large pot-shaped helmet, dropped it on the ground and ran a hand through his long blond hair.

His growling stomach told him he needed a snack before investigating the castle.  From the saddlebags, he extracted a leather apron.  Festooned with aTV-cover-smallmyriad of pockets filled with bottles of condiments and small implements, it had ‘Kiss the Cook,’ embroidered across the chest.

He unpacked his grill, gathered firewood and set it ablaze.  Next he butchered a wolf and set aside a leg haunch.  In a small bowl, he mixed cumin, red pepper, black pepper and a minced garlic then drizzled olive oil in it to make a paste.  He spread the mixture on the meat and slapped it on the grill.

A blast of chill air dissipated the smoke and Burga recognized the advent of winter.  That meant often searching for wild vegetables hidden under a foot of ice and snow.  It also meant sleeping in snow banks unless he found a place to stay for a few months.

He had just finished eating when he sensed, “Hey!”  A strange voice sounded in his head.  “I need you for a quest.”

Burga jumped up, drew his tools and whirled in a circle.  He saw no one.

“Down here,” the unknown voice said.

Burga looked down.  A caterpillar stood on its rear legs waving its front ones at him.

“I don’t work with bugs or worms.”  He reached down with his spatula to flick the caterpillar away.

The caterpillar seized the weapon in its small mouth and ripped it out of Burga’s hand.  It spat the weapon on the side of the path.

The red mist filled Burga’s vision again.  “No one touches Flippa and lives!”  He raised his right foot and stomped the caterpillar.  Before his foot reached the ground, he found himself hurled backwards.  His head slammed into a boulder.

When Burga regained consciousness, the caterpillar stood on the bridge of his nose and stared into his eyes.  “Perhaps, now you’ll assist me on my quest.”

Burga surreptitiously removed a jar from his apron, emptied the capers and flicked the caterpillar into the bottle with his other hand.  “Hah!”  He replaced the cork.

The bottle exploded into a thousand shards.  The caterpillar landed on his cheek and punched him in the nose.  Burga heard the bone crack and the caterpillar leaped onto his forehead to avoid the torrent of blood that gushed out.

Burga saw an upside-down angry face scowling at him.

“Try that again and I’ll really hurt you.”

“All right.  I’ll come with you after I finish up here.”  He pinched the bridge of his nose to lessen the flow.


Anyone have comments on this opening scene?

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Frittata with Sausage and Scallions

Sunday, October 18th, 2009

This is one of my favorite recipes.  It is both easy to make and quick to cook.


2 tablespoons of olive oil

1/3 cup yellow onion, chopped fine

1/3 cup peppers, chopped

1 clove garlic, minced

2/3 cup Chirzo sausage, diced

5 large eggs

2/3 cup Monterey Jack cheese

1 tablespoon chopped scallions or chives

coarse salt and fresh ground pepper

salsa or sour cream to garnish


In a bowl, whisk together the eggs, Chorizo 1/3 cup of cheese and the scallions. Season with salt and pepper

In a large overproof skillet, heat oil over medium heat

Add onion, peppers and garlic.  Cook until onions are translucent.

Add egg mixture and cook without stirring about 8 minutes or until the bottom and edges are set but the center is still soft.

Sprinkle remaining cheese on top of the frittata.

Broil until the cheese is bubbling, about one minute.

Remove from broiler and let set about five minutes.

Transfer to a cutting board or plate and cut into wedges

Serve with salsa or sour cream

Burga’s Chicken Recipe

Thursday, September 17th, 2009

(Faux News Network)

Based on the great response when Burga the warrior-cook gave us one of his secret recipes, Faux News Network has brought him back to give us another of his field-tested recipes. Our Gundarland reporter Andre DeVille will moderate the discussion.

Andre: What have you got for this time?

Burga: I gotta great grilling recipe.

Andre: Sounds good.

Burga: See, every year inna fall after campaigning season is over, all us heroes get together at the Hero’s Guild in Dun Hythe and have a big feast.  We drink a lotta ale and swap lies about what we did durin’ the warm weather.  I always cook up a pile of chickens for these parties and here’s how I do it.

First, get the chickens cut up inna parts

Then I sprinkle a lotta celery salt and onion powder on the chickens and let ‘em set for a time.

After that, I grill ‘em until they’re done.

That’s it.  Nice and easy and don’t take away from me tellin’  my own lies.

This also works out inna field, say on a dove or a crow or a buzzard.  Iffen you ain’t got a grill with you, spit the bird parts and prop ‘em over the fire.

Andre: I’ve tried this recipe using a modern broiler and it works just as well as a grill or a camp fire.  It really is a delicious and simple way to cook chicken parts.

Seafood Salad

Thursday, August 13th, 2009

Description: great at a cookout or barbecue

Serves: 2 -4

Time: 20  minutes


½ pound cooked shrimp, chopped
½ pound crab meat
Mayonnaise to suit
3 stalks of celery chopped fine
2 scallions chopped fine
1 medium carrot shredded
splash of lemon or lime juice
Black pepper to taste
Dash of dried tarragon
Dash of dried oregano
Dash of cayenne pepper


Combine all ingredients and add mayonnaise to the desired degree of creaminess


This is also delicious as a sandwich on a crusty roll with lettuce and tomato.

If desired, add a chopped hard-boiled egg to the salad and mix thoroughly.