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----- Original Message -----
From: Mary Ann
To: phaedrus
Sent: Friday, August 22, 2003 11:04 PM
Subject: recipe from Plain Dealer
I found a recipe for Baked Brie with Blueberry Chutney in the Sunday Magazine of the Plain Dealer
sometime this summer, not before June. It had a color photo illustration of this appetizer.
I prepared it, it is out of this world, but I lost the recipe and cannot find it online, PD only
goes back 14 days. Can you please help? Thanks!
Mary Ann
Hello Mary Ann,
I have no access to the Plain Dealer archives. I did find a recipe with that name, but I have no idea whether it is the same one.
See below. This recipe is a five-star recipe.
Phaed
Baked Brie With Blueberry Chutney
1 cup blueberries (fresh or frozen)
2 tablespoons finely chopped onions (or 1 Tbsp dried onion)
1 1/2 tablespoons grated fresh ginger
1/4 cup brown sugar, packed
2 tablespoons cider vinegar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
3 inches cinnamon sticks
8-12 ounces round brie cheese
1. Combine all ingredients, except Brie, in a medium saucepan.
2. Bring to a boil, at medium heat, and boil for 1 minute, stirring constantly to avoid sticking or burning.
3. Remove from heat, discard the cinnamon stick and chill in a covered container until flavors are well
blended and mixture is cold.
4. Preheat oven to 350 degrees.
5. Bake Brie on an ungreased cookie sheet for 10 to 12 minutes, or until soft.
6. Place on a serving plate and top with the cold blueberry chutney.
7. Serve with crackers.
----- Original Message -----
From: Laurie
To: phaedrus
Sent: Saturday, August 23, 2003 7:11 PM
> I found a recipe for Tennessee Potatoes on the internet and now I
> can't find it again. Do you have the recipe for Tenneessee potatoes?
>
>
Hello Laurie,
Sure enough. See below.
Phaed
Tennessee potatoes
Categories: Vegetables
Yield: 1 Servings
Ingredients:
2 lb Hashed brown potatoes -- Defrosted
1 c Onion -- chopped
1 cn Cream of chicken soup, Condensed
1 pt Sour cream
1/2 c Melted butter
2 1/2 c Cheddar cheese -- grated
2 ts Salt
1 ts White pepper
Combine hash browns, onion, chicken soup, and sour cream; add melted butter,
grated cheese, salt, and pepper. Put in 9x13 inch greased pan. Cook 1 hour
at 350 F until done.
----- Original Message -----
From: "earline"
To: phaedrus
Sent: Sunday, August 24, 2003 12:10 PM
Subject: marinade recipe
> hello,
>
> love your website! i don't cook a lot but love recipes, they are a
> look in to human nature.
>
> i am looking for a jack daniels steak marinade like the one at tgi
> fridays. any help you can give will be appreciated!!!
>
> thanks
>
> earline
>
Hi Earline,
I could find Grill glaze and dipping sauce, but only the one below was specifically called
a marinade. See below.
Phaed
TGI Friday BBQ Sauce - Jack Daniels Marinade and Dipping Sauce
Serves/Makes:3 1/2 c. approx.
Ingredients
Sauce:
1/3 cup (80 ml) diced red onions
1/2 tsp (2 ml). finely diced garlic, 2 large cloves minced
1/2 cup (125 ml) water
1/2 cup (125 ml) brown sugar
1/3 cup (80 ml) teriyaki sauce
1/4 cup (60 ml) soy sauce
1/3 cup (80 ml) white grape juice
1/2 cup (125 ml) Jack Daniels Black Label Bourbon
1/2 tsp (2 ml). Tabasco sauce (I use about 3 shakes)
Thickener:
cornstarch
Preparation
Place sauce ingredients one at a time in sauce pan in order listed, mixing
and stirring after each ingredient.
Place on medium heat and stir until mixture reaches boiling stage.
Turn temperature down to low until mixture is on a slow simmer.
Cook sauce about 25 minutes, then add cornstarch a little at a time,
stirring with a whisk, until mixture reaches desired consistency.
Use on chicken cutlets, cook in a 400 degree (200 C.) to 450 degree (225 C.)
oven turning and basting with sauce for about 20 to 25 minutes.
Pour remaining sauce over cutlets when serving.
Comments
Can be used for spareribs, steaks, and pork also.
Can be used as a dipping sauce for chicken fingers also. The oringianl
recipe did not include corn starch, but the sauce was too thin so I created
something different and thicken it up a little so that it sticks to the food
better, this way you can use it as a barbecue sauce also.
----- Original Message -----
From: "Judy"
To: phaedrus
Sent: Friday, August 22, 2003 9:08 AM
Subject: Couchon du lait?
> I'm not sure about the spelling of this terrific cajun dish. The pork is
> marinated, smoked, and pit roasted then pulled and made into
> sandwiches. I'd love to find a recipe that lets me do this in the
> kitchen with a managable amount of meat instead of a whole "suckling
> pig" . .. and the probable lawsuit from my landlord over digging a pit
> in the back yard.. ;-). Thanks so much for your help, Judy
>
Hi Judy,
Well, this is sort of like someone saying "I want to make a stuffed roast
turkey that tastes like it was cooked in the backyard in a smoker, but I
want to cook it inside in the stove and I want to use just a turkey leg."
A "couchon du lait" is a whole, pit roasted suckling pig. There's no such
thing as a couchon du lait made of a pork roast. Just like a turkey leg
isn't a roast turkey, a pork roast can never be a couchon du lait.
All I can do is give you a couchon du lait recipe, and you can try to
duplicate the taste using a pork roast. There's a recipe below. There's
also a recipe for "cajun pork roast", which might be more suitable.
Phaed
Couchon du Lait (roasted suckling pig, Cajun style)
Amount Ingredient Preparation Method
1 suckling pig dressed
2 1/2 quarts rice dressing
salt. black pepper, red pepper
oil or soft butter
flour
1 clove garlic
1 small red apple
2 cranberries or raisins
parsley
Select a suckling pig, about 12 lbs. in weight. Wash it well. Dry it inside
& out. Rub the inside of the pig with 1 tablespoon of salt. Fill the pig
with the rice dressing. Sew up the pig. Put a block of wood in the pig's
mouth to hold it open. In order to skewer the legs into position, pull the
forelegs foreword and the hind legs backward. Rub the outside of the pig
with salt, black and red pepper and oil or soft butter, then dredge it
entirely in flour.
Cover the pig's ears with pieces of greased paper, securing them with paper
clips. Place the pig in a pan in a hot Turbo Grill or oven heated to 480
degrees for 15 minutes. Reduce the heat to 350 degrees and roast until
tender, allowing 30 minutes to the pound. In order to make the skin crusty
(what the Acadians call "Quain") baste the pig every 15 minutes with oil or
melted butter and dredge it with more flour. Remove the paper from the ears
during the last 30 minutes of roasting.
When done, place the roasted pig on a large platter. Remove the wood from
the mouth and replace it with a small red apple. Put the cranberries or
raisins in the eye cavities and make a wreath of parsley around the neck.
-----------------------------------------------------------
Cajun Roast Pork
2 lb boneless loin pork roast
Cooking Oil
Cajun Seasoning
3 Tblspn Paprika
1/2 tspn. Cayenne Pepper
1 Tblspn Garlic Powder
2 tspn. Oregano
1 1/2 tspn. Salt
1/2 tspn. White Pepper
1/2 tspn. Cumin
1/4 tspn. Nutmeg
Rub surface of pork lightly with oil. Combine seasoning mixture and rub well
over all surfaces of the pork. Place roast in shallow pan and roast at 350
degrees for about 1 hour. Let stand 10 minutes before slicing.
Serves 4
----- Original Message -----
From: Rich
To: phaedrus
Sent: Tuesday, August 12, 2003 4:45 PM
Subject: Bavarian Inn chicken
Hi,
You may have had this question before, if so I am sorry for bothering you. I went to
Frankenmuth, MI recently and had some fried chicken from the Bavarian Inn. I was hoping
to find a recipe for it somewhere. I've been looking most of the day, and will continue
after I send this e-mail, but if you could help I'd be really grateful.
Thanks in advance,
Rich
Hi Rich,
If you do find the recipe, let me know, because I haven't had any luck. You can get it by ordering
this cookbook, though:
Bavarian Inn Lodge Cookbooks
Phaed
From: "Rich"
To: "phaedrus"
Subject: Re: Bavarian Inn chicken
Date: Sunday, August 24, 2003 5:51 PM
Phaedrus,
I asked about the Frankenmuth chicken recipe on a few other sites, as well as yours, here is what someone
got for me, it is pretty good I tried it out the other night:
Frankenmuth original baked chicken
1 3lb chicken cutup
2 cups flour
1/2 tbs salt
3 tsp black pepper
1/4 cup vegetable oil
1 spanish onion large diced
1/2 tbs Zehnders seasoning
1 cup water
preparation:
1. Wash chicken under cool running water.
2. Mix flour,salt and pepper together and dust moist chicken in it.
3. Heat vegetable oil until medium hot in iron skillet. Add butter and melt quickly.
This mixture will give the chicken a deep golden brown.
4. Brown chicken on both sides,skin side down first.Your chicken will still be undercooked.
5. Remove when browned and place in small roasting pan.For this recipie to work you need
to double stack the chicken pieces.All chicken skin side up.
6. Sprinkle the onions over chicken. Season with Zehnders seasoning. Add water.
7. Bake in preheated oven 325 deg oven for 35 minutes uncovered.Remove from oven,place
bottom pieces on top and vise versa. Bake an additional 30 minutes or until done.
season salt can be purchased on zehnders web site
Hope this helps you out some, I'm sure I wasn't the first person to ask for it.
Rich
Ok, but this is baked. We're still looking for the fried chicken recipe.
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