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2012

Cachangas de Piura

From: patricia 
Sent: Friday, April 20, 2012 1:33 AM
To: phaedrus@hungrybrowser.com 
Subject: Peruvian "Cachangas de Piura" recipe

Dear Phaedrus,
 
Please can you find me the recipe of a particular kind of bread : "Cachanga" from Piura, the northern city in the coastline of Peru?, 
these are baked,  savory, made with grease and pieces of fried pork's belly (called "chicharrón"). It's not the same recipe as usual 
"Cachangas" which are made with flour, yeast and eggs, and are fried instead of being baked.
 
 
Good luck, and thank you very much!
 
Your friend,
 
Patricia 

Hello Patricia,

Sorry, I had no success finding a recipe for cachangas as they are made in Piura, Peru, - baked with ground pork rinds in the dough.

Phaed

-----------------------------------

Hi Patricia,

Other readers responded with the below recipes. By combining the two recipes, you should have something similar to "Cachangas de Piura".

Phaed

Lonnie sent the below recipe:

The description of Cachangas de Piura appears to be Pan de Chicharron.

Chicharrones are pieces of fried pork, similar to pork rinds, but typically prepared with pork belly. Sandwiches made with chicharrón are a hugely popular snack in South America. 
Bakeries sell pan chicharrón, or bread made with pieces of pork rind and lard kneaded into the dough. This version of pan chicharron is made with bacon, which gives it a similar delicious flavor. 
The resulting rolls are soft and tender, and are excellent for sandwiches (especially BLT's) and hamburgers. They also freeze well. 

Ingredients:

6 cups all purpose flour 
1 tablespoon salt 
2 tablespoons sugar 
1 tablespoon yeast 
1 tablespoon butter 
1/2 pound bacon 
2 cups water 
Preparation:
In a large skillet, fry the bacon over medium heat, until fully cooked, but not overly crispy. Remove from pan and drain on paper towels. Reserve 2 tablespoons of the bacon drippings. 
In a large bowl (or in the bowl of a standing mixer), whisk together the flour, sugar, and salt. Whisk in the yeast. 
Melt the butter with the reserved bacon drippings and add to the bowl. 
Finely chop the bacon. Reserve 3 tablespoons of the bacon bits to sprinkle on top of the rolls, and add the rest of the chopped bacon to the flour mixture. 
Gradually add the water to the flour mixture, while stirring at the same time. (If using a standing mixer, use the dough hook attachment). 
Keep adding water until the dough starts to come together, then begin to knead the dough. Add water if the dough seems too dry, and knead until you have a smooth, elastic dough (about 5-8 minutes). 
Place the dough in a oiled bowl, cover the top with plastic wrap, and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours. 
Punch down dough and divide into 12 equal portions. Roll each piece of dough into a smooth ball. Place balls of dough on 2 cookie sheets, well spaced. Let dough rest for 5 minutes. 
Using the palm of your hand, flatten each ball of dough gently into a 3-4 inch diameter circle. Brush tops of rolls with butter or bacon grease, and sprinkle them with the reserved finely chopped bacon bits. 
Loosely cover rolls with plastic wrap and let dough rise in a warm place until double in size. 
Preheat oven to 400 degrees. Bake roll for 20-30 minutes, or until golden brown. Let cool on cookie sheet. 
Serve warm as dinner rolls, or sliced for sandwiches or hamburgers. 
Makes 12 rolls. 
---------------------------------------------------------------------
To properly make Peruvian Cachangas you must use Chicharrón. Here is a simple recipe to make Peruvian style Chicharrón. Chop the Chicharrón after cooking and use in place of the bacon in the recipe.                  

Timm in Oregon

Chicharrón Peruano 

Ingredients:
2-1/4 pounds pork belly (panceta de cerdo in Spanish)
1 quart water
2 tablespoons plain salt
4 garlic cloves

Instructions:
Cut the pork into 2 inch pieces, leaving on the fat. Place the pork in a large deep pan with the salt and garlic; add the water. Bring the water to a boil and then lower to a simmer. 
Continue cooking until the water is boiled away. Let the pork fry in the fat that is left behind until it’s golden brown and the outer fat layer is crispy.
---------------------------------------------------
Wow Phaedrus!!!!!!, so fine recipes, I think they'll work excellent. Thank you very, very much!!!!!!!!!!!!!!
 
Your friend,
 
Patricia


Chicken Mary's Coleslaw

From: Linda 
Sent: Friday, April 20, 2012 10:00 PM
To: Phaedrus 
Subject: chicken mary's coleslaw

looking for the coleslaw recipe for Chicken Mary's or Chicken Annie's restaurants in Pittsburg Kansas
Thanks
Linda, Joplin, Missouri

Hi Linda,

Sorry, I had no success with this search. There are requests for this recipe on several message boards, with no joy to be found. Apparently, Chicken Annie’s and Chicken Mary’s do not give out their recipes, and no one has been able to find a copycat. All I can find is that it is a German-style coleslaw with a vinegar dressing. One person described it as tasting like “cabbage drenched in Italian dressing”. There are dozens of recipes on the web for German coleslaw with vinegar dressing. I can’t say which one might be similar to the Pittsburg chicken restaurants’ dish because I’ve never been there. If you are game, then you’ll have to look through them and find one that seems right, then make it and tweak it as needed.
See:

All Recipes

Cooks.com

Taste of Home

For more German coleslaw recipes, go to Google and search for – recipe “german coleslaw” and – recipe “german cole slaw”

You can order Chicken Annie’s coleslaw dressing and have it shipped to you. Probably Chicken Mary’s will also ship. Here’s the contact information:

Website: http://www.chickenanniesoriginal.com/htdocs/salad_dressings.html
Chicken Annie’s, 1143 E. 600th Ave., Pittsburg, Ks 66762 620-231-9460

Chicken Mary’s doesn’t appear to have a website, but their contact info is:
Chicken Mary's, 1133 E. 600th Ave., Pittsburg, KS 66762. 620-231-9510

Phaed


Buntyn's Cafe Fried Chicken

From: Michael 
Sent: Wednesday, April 25, 2012 1:33 AM
To: Phaedrus
Subject: Recipe?

Dear Uncle Phaedrus, Friend of Socrates:    

Were you ever able to come up with Memphis'  Buntyn Cafe fried chicken recipe?  It was the best, but cannot find the recipe.  
I think they soaked the chicken first in salty water.   I think the batter had part flour part pancake mix.  But I'm not sure---I am guessing.  
Can you find this recipe?   I hope so!   

Cordially, 

Mike 

Hello Mike,

Sorry, no luck. The folks who owned Buntyn’s Café were particularly tight with their recipes, and no one appears to have been able to create a copycat. A former manager of Buntyn’s has opened Whittington’s Café in Bartlett, TN, but from comments on message boards, they do not appear to have or to use Buntyn’s recipes. On Facebook, Kathleen Terrell says that she is a relative of the original Buntyn’s owners and that she has the yeast rolls recipe, but she apparently won’t share it. She doesn’t mention the chicken, but she might have it or know how to get it. You could send her a message via Facebook.
See:

Memphis Memories

Phaed


Diamond Seas

From: becky
Sent: Wednesday, April 25, 2012 11:25 PM
To: phaedrus@hungrybrowser.com 
Subject: navy bean soup and clam chowder

thee was a restaurant near me called diamond seas. it had the best ever navy bean soup and clam chowder. 
they have since closed and i have tried to get the recipe . do you think that you can find it for me?

thanks 
becky

Hello Becky,

Sorry, I had no success with this. There are mentions of and old reviews of a Chinese – American Restaurant with that name in West Valley, UT and Salt Lake City, UT, but I cannot find any mention of their navy bean soup or their clam chowder. I could not find a menu.

If you ask about a restaurant recipe, always give the location of the restaurant unless it’s one of a nation-wide chain.

Phaed


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