Uncle Phaedrus, Finder of Lost Recipes

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TODAY's CASES:

Sopa de Lima
Sambuca Aioli
Furr's Chess Pie
Chicken Tortilla Soup
New England Favorites

Sopa de Lima

----- Original Message ----- From: Steven To: phaedrus@hungrybrowser.com Sent: Monday, October 20, 2008 5:43 PM Subject: recipe request I have been searching for a good recipe for Sopa de Lima. I think that means Lime Soup in Spanish. My wife and I had it at a restaurant in Merida, Yucatan, Mexico, when we were on our honeymoon back in 1984. The restaurant is/was called Los Almendros (the Almonds). It was chicken soup with lime juice, I think it had some tortilla strips (but it was NOT Tortilla soup, which I have seen recipes for) and other good things, and it was wonderful! We'd sure love to have the recipe. We've tried to duplicate it, tried to find a good facsimile, and to date we have had no success. I am: Steven Thank you very much!

Hello Steven,
The below recipe is supposed to be from Los Almendros.
Phaed

Los Almendros Yucatan Lime Soup Servings: 4 1 sour lime 6 corn tortillas, in thin strips 1 chicken breast bone and skin on 4 garlic whole cloves 1/2 small white or yellow onion chopped cilantro 4 lime slices 2 tablespoons oil 3 tablespoons chopped red onion 8 thin avocado slices In 7 cups of boiling water, cook chicken 15 minutes. As foam rises, take it away with a spoon. Season with salt and pepper, add garlic and white onion, and cook 15 minutes more. Turn off heat and add the juice of one lime. Shred cooked chicken in pieces. Meanwhile, in hot oil, in three batches, cook tortillas until golden, put on paper towels to remove excess oil. Serve chicken in broth immediately, and sprinkle red onion, cilantro, and tortilla strips. Add two avocado slices as garnish. Have chopped chile or salsa on the side. enjoy. This recipe was shared to me by the best Yucatan's restaurant, Los Almendros.

Sambuca Aioli

----- Original Message ----- From: Joyce To: phaedrus@hungrybrowser.com Sent: Monday, October 20, 2008 2:00 PM Subject: Sambuca aioli recipe Dear Phaedrus, I live in Richmond, BC, and had the most amazing crab cakes with a sambuca aioli served over greens with a raspberry vinaigrette. I have found the recipes for everything but the sambuca aioli, and believe me, I have looked everywhere. (I should also that there was a mound of orange caviar (not sure what fish it was from). The restaurant, in Steveston, BC, which is close by, is called The Shady Island. That's about all the information I can give you - I've never had an aioli quite like it - smooth and creamy with a very delicate sambuca flavor. For whatever sleuthing you can do, I'll be most grateful! Joyce

Hello Joyce,
The only sambuca aioli recipe that I can find is here:
Sambuca Aioli/
It's in German.
Phaed

From: "Joyce" To: "Phaedrus" Subject: RE: Sambuca aioli recipe Date: Tuesday, October 21, 2008 11:03 AM Thanks, Phaed - Here's the English translation: Sambuca Aioli: Press the garlic clove. Sambuca dazugeben und anschließend mit Orangensaft und Salz, Pfeffer abschmecken. Add to mayonnaise, then add sambuca and whisk well. Add orange juice, whisking to a smooth consistency,then salt and pepper to taste. Zutaten: Ingredients: 125 g 125 g Joghurt-Mayonaise Mayonnaise 1 1 kleine Knoblauchzehe small garlic clove 2 2 TL Sambuca TL Sambuca Salz, Pfeffer Salt and pepper Orangensaft Orange juice Servings:4-6 Personen 4-6 persons Difficulty: EasyMittel ----------------------------------- I'll give this a try - thanks so much! Joyce

Furr's Chess Pie

----- Original Message ----- From: "JULIE" To: phaedrus@hungrybrowser.com Sent: Monday, October 20, 2008 1:33 PM Subject: Furr's Cafeteria Butter Chess Pie >I am looking for a recipe for Furr's Cafeteria Butter Chess Pie. I don't >know where these cafeteria's are located, but I do know that they're in >Texas. There is a recipe posted on Recipezaar, but it isn't the same as >what is sold in the restaurant. The Zaar recipe is not sweet enough and >isn't the same consistency as the Furr's original. > > If you could locate the "real" recipe for me, I would really appreciate > it. > > Thanks, > Julie >

Hello Julie,
I found another recipe, but it's probably a clone, too. Maybe it's closer than the other one. The "real" recipe probably isn't available.
Phaed

Furr's Cafeteria Butter Chess Pie 2 cups sugar 2 tablespoons all-purpose flour 5 large eggs, lightly beaten 2/3 cup buttermilk 1/2 cup butter or margarine, melted 1 teaspoon vanilla extract 1 unbaked 9-inch pastry shell Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla extract, and pour into unbaked pastry shell. Bake at 350 degrees F for 45 minutes or until set. Cool in a wire rack. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.

Chicken Tortilla Soup

----- Original Message ----- From: suani Lara To: phaedrus@hungrybrowser.com Sent: Thursday, October 23, 2008 12:57 AM Subject: Recipe Request Hello, I have been looking for the perfect tortilla soup recipe for a while. Then I went to Islands fine burgers and drinks restaurant and had the chicken tortilla soup. It is amazing is it possible for you to help me find this recipe? Thanks so much Lara

Hello Lara,
I found the below clone recipe on a message board.
Phaed

Island's ® Tortilla Soup 4 to 5 pound whole roasting chicken 2 Tablespoons melted butter 16 Cups (1 gallon) water 1 Medium Spanish onion, diced, (2 cups) 1 Medium red bell pepper, diced (1 cup) 2 Medium carrots, diced (1 cup) 2 Anaheim peppers, diced (3/4 cup) 2 Cloves garlic, minced (1 tablespoon) 4 6-inch yellow corn tortillas, diced (1 1/2 cups) juice of 2 large limes (3 tablespoons) 1 Tablespoon salt 1 Teaspoon chili powder 1 Teaspoon ground cayenne pepper 2 Tablespoons minced fresh cilantro Tortilla Strips 2 Cups vegetable oil 6 6-inch yellow corn tortillas 1 Teaspoon chili powder 1 Teaspoon paprika 3/4 Teaspoon ground cayenne pepper 1/2 Teaspoon salt Garnish 1 cup shredded Monterey Jack cheese 2 avocados, diced Instructions: Preheat oven to 375 degrees F. Rub chicken with melted butter and sprinkle with salt and pepper. Place chicken on a rack in roasting pan with the breast side up. Roast chicken until temperature in center of breast is 160 degrees F. 60-90 minutes. Remove from oven and cool, keep approximately 1 Tablespoon of the drippings in roasting pan. Removed meat from cooled chicken. Discard skin and use bones for stock. Add bones to water in a large sauce pan or stock pot. Bring just to boil and reduce heat, simmer 30 minutes. Remove a tablespoon of fat from roasting pan into large skillet over medium heat. Saute onion, peppers, carrot and garlic in hot skillet for 10 minutes over medium heat. After bones have simmered 30 minutes, remove from water, and add sauteed vegetables, chicken meat, lime juice, salt, chili powder and cayenne pepper. Simmer about 30 minutes and then add cilantro. Simmer up to 30 minutes longer, until vegetables are cooked through. Heat 2 cups of vegetable oil in medium saucepan. Make crispy spicy tortillas strips by cutting a pile of 6 small corn tortillas into 1/4-inch strips. Fry strips, half at a time, until crunchy. About 4-5 minutes. Drain on paper towels. Combine seasonings for strips (chili powder, cayenne and salt) in a bowl. Toss tortilla strips with seasoning until strips are coated. Serve bowls of soup topped with a 2 tablespoons of shredded Jack cheese, about 2 tablespoons of diced avocado. Top with a handful of tortilla strips. Yields 8 servings

New England Favorites

Fiddlehead Stew Ingredients: 3 TBSP butter 1 large onion (diced) 2 cans chicken broth fiddleheads 1 pt. heavy cream 1 bay leaf Preparation: Saute butter and onion. Add chicken broth and fiddleheads. Cook til fiddleheads are cooked. Add Heavy Cream and bay leaf. Simmer 10 minutes and serve. (chicken pieces are good in it too) -------------------------- Fiddlehead Salad Ingredients: 2 Cups fiddleheads -cleaned & cooked & cooled 1/2 Cup roasted red pepper strips 1/2 Cup julienne Roma tomatoes 5 oz. fresh chevre 1/2 Cup julienne red onion 1/4 - 1/2 Cup balsamic vinaigrette Preperation: Toss all ingredients together. ------------------------------------- Maine Potato Soup Ingredients: 3 chopped onion 2 cloves chopped garlic 10 stalks sliced celery 12 diced Maine Potatoes 5 qts water 4 Tbsp chicken flavor seasoning 4 tsp onion powder 2 tsp thyme 1 tsp granulated garlic 2 tsp sea salt Preperation: In a large stock pot, sauté onions, garlic and celery with part of the water. When tender, add remaining water and all other ingredients. Simmer gently until potatoes are done. ---------------------------------------- Sour Cream Blueberry Pie Number of Servings: 6 Ingredients: 4 beaten eggs 2 2/3 C sugar 1 tsp almond extract 1/2 C plus 1 Tbsp flour 4 C sour cream 4 C Maine Wild Blueberries 2 C flour 1/2 C sugar 1/2 C chopped pecans 1 C cold butter 1 unbaked pie crust single Preparation: Place unbaked, rolled piecrust in pie pan. In a large bowl combine eggs 2 2/3 C sugar, almond extract, 1/2 C plus 1 Tbsp flour, sour cream and blueberries. Mix well and pour into unbaked crust. Bake this in 350 degree oven for 20 minutes. Mix 2 C flour, 1/2 C sugar, pecans and cold butter in another bowl and mix with pastry blender until crumbled. Sprinkle over blueberry pie and bake an additional 15 minutes. --------------------------------------- Lobster Rolls Ingredients: 3 ounces of cooked lobster meat for each roll Cain's Mayonnaise (I prefer Kraft) split-top hot dog rolls Preparation: 1. Cut the cooked lobster meat into bite size pieces. 2. Mix with mayonnaise to desired consistency. 3. Place in roll. Serve with french fries.