|
-----Original Message-----
From: Jan
Sent: Thursday, January 04, 2018 8:52 PM
To: phaedrus@hungrybrowser.com
Subject: Ship Ahoy House Dressing
Hi there,
I’m looking for the original recipe for the house salad dressing from the
defunct Ship Ahoy Restaurant in Corpus Christi, Texas. It was similar to a
remoulade and served over a wedge of iceberg lettuce. Ship Ahoy closed in
the mid 70’s if I recall correctly and had been an excellent seafood
restaurant for many years. I have seen ‘copycat’ recipes but would really
like the original.
Happy Hunting,
Jan
Hi Jan,
I'm afraid that the only available recipes for this are the copycats.
In 2008, the Hill Family (owners of Ship Ahoy) wrote this to a San
Antonio Express News food writer, Karen Haram:
San Antonio Express News posted 09/17/2008 12:00 CDT
They wrote: 'First, the Thousand Island dressing recipe has never been
published in a cookbook ... (so) any recipe ... would have been from some
other source, not ours.'
However, the Hills note that 'as for the recipe that was published, we
will concede that it is partially correct.'
It seems that one customer was told this by a restaurant employee:
I asked them if they'd give me the recipe back when they were still in
business. They laughed and said - sure - it's simply Thousand Island dressing
with horseradish sauce. I use about a TBSP horseradish sauce to a cup of
Thousand Island. You're welcome! .
See: Topix
That site is a message board regarding Ship Ahoy. The copycat recipe that
the Hills said is "partially correct" and that is found in various places on
the Internet is there also, as well as being posted below.
Phaed
Ship Ahoy Salad Dressing
ingredients
1 cup mayonnaise or salad dressing
1/4 cup bottled chili sauce
2 tablespoons sweet pickle relish
2 tablespoons finely chopped green or red sweet pepper
2 tablespoons finely chopped onion
1 teaspoon Worcestershire sauce or prepared horseradish
Milk (optional)
directions
1.In a small bowl combine mayonnaise and chili sauce. Stir in relish, sweet
pepper onion, and 1 teaspoon Worcestershire sauce or horseradish.
2.Serve immediately or cover and store in refrigerator for up to 1 week.
Before serving, if necessary, stir in 1 to 2 tablespoons milk until dressing
reaches desired consistency.
3.Makes 1-1/2 cups
-----------------------------------------------------------------------
Thanks for the info. Disappointing that there is no original available though I’ll
give the copycat a try. The original was so gooood you could eat it like a dip.
My choice was with triscuts. After moving to San Antonio, whenever we went back to
Corpus we would stop and buy a large container to take home. Makes my mouth water
just thinking of how good it was. Oh, those long ago days!
Best wishes,
Janice
From: Bryan
Sent: Sunday, January 07, 2018 11:52 PM
To: phaedrus@hungrybrowser.com
Subject: Blood sausage
My Grandmother from Norway made a blood sausage in a canvas bag about 3” x 12” and tied it up.
She would collect blood from people butchering pigs. She would go out with a cheese cloth and
ice in the bucket. She would stir it to cool it fast. Here is the recipe she had.
Lots of holes in it.
We would cut it into 1/2” pieces and fry it in butter.
Could you please help fill in the blanks?
Hello Bryan,
Here is that recipe, as I read it, transcribed from the photo or scan:
Blood Sausage
Cook together:
1 cup pearl barley
1/2 cup onions
1/2 cup brown sugar
allspice, ginger, cloves, ginger
salt and pepper. flour
tallow. Don’t fill sacks too full
and tie with good string .
Soak in water after head has
been boiled.
I found a few recipes with similar ingredients, but nothing very close. Most recipes have allspice,
and a few have either ginger or cloves instead, but I didn’t find any that have all three. I don’t
understand the “head” that is referred to. Is It the pig’s head? Also, I’m no expert, but doesn’t
this recipe sound more like blood pudding than blood sausage? Maybe the terms are interchangeable?
Blood sausages are usually in hog casings, I thought?
This may be a family recipe of your grandmother’s family and therefore it may not exist anywhere else.
For some idea of typical Norwegian blood sausage recipes, see the recipes on these sites:
The Nordic Cookbook
Norwegian Cook-Book
I’ll post this for reader input.
Phaed
The pigs head I think was to create a soup type stock to give flavor to the blood sausage when
they boiled it. My Grandma passed away 15 years ago she was 98. A great cook but she did most
by memory. She probably learned the recipe from her Mother that came from Norway on the west
coast. Thanks for your help.
From: Brigitta
Sent: Sunday, January 07, 2018 11:47 AM
To: phaedrus@hungrybrowser.com
Subject: Bill Knapp's Tuna Salad Recipe
Dear Uncle Phaedrus,
I read on your website that someone was looking for a tuna salad recipe from the Bill Knapp restaurants.
Well, I don't really have one, but I grew up in Michigan in the 70's and 80's, and Bill Knapp restaurants
were highly respected. A neighbor gave my sister and me a recipe for what the two of us have always
considered to be a "killer" tuna salad. No other tuna salad recipe has ever come close to being as good
as this one, nor have I ever seen it written up anywhere. It has that classic tuna salad taste we grew up
with, but amped up by 1000%. I have been making it for the past 40 years, and know it by heart. I know my
Michigan connection makes this tenuous, but I wonder if this might not be what that person is looking for.
1 6 oz. can of tuna, drained and flaked
1 or 1-1/2 stalks of celery, chopped
1 boiled egg, large, chopped
1/4 C. Mayonnaise (could also be Miracle Whip)
1/4 C. Sour cream
2 T. Sweet pickle relish, slightly drained
Dump all the ingredients into a bowl and mix thoroughly.
Notes:
This recipe scales up very well.
It works equally well with either store-bought mayonnaise or Miracle Whip. I would be leery of using home-made
mayo as I don't think it would capture that "classic" tuna salad taste -- especially if made with any amount
if olive oil!
You can increase the mayonnaise and sour cream to make the salad creamier, or reduce it to make it chunkier,
but keep the proportions 1:1.
My sister adds chopped onions, but to my recollection, that wasn't a part of the original recipe.
Hi Brigitta,
The person who wrote recently wanting the Bill Knapp’s tuna salad recipe was a former employee of Bill
Knapp’s, so I don’t think he’d be happy with a recipe unless it was the real thing from Bill Knapp’s or
unless it had a solid connection to Bill Knapp’s.
However, people are always looking for a good tuna salad recipe, so I’ll post yours for my readers.
Thanks!
Phaed
|
