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----- Original Message -----
From: Vera
To: phaedrus@hungrybrowser.com
Sent: Sunday, December 20, 2009 10:23 PM
Subject: Sfingi made with Yeast
dear uncle
we are searching for an old Italian sfingi reccipe made with
yeast at christmas time. deep fried when dipped in sugar or
vinocotto(a wine syrup). from Palermo Sicily Italy
we would appreciate as much help that you can give us.
Thank you
Hello Vera,
See below.
Phaed
Sfingi
1 pkg. dry yeast
1 egg
2 c. flour
3/4 c. warm water
1/2 tsp. salt
Oil for frying
Sprinkle yeast on water. Let stand until dissolved. Beat in egg, flour and salt.
When smooth, cover bowl and let stand in a warm place to rise until doubled.
Punch down and let rise again until double. Heat oil sufficient to fry in a
deep pan. Drop dough by tablespoon into the hot oil. Do not crowd. Fry until
golden brown on all sides. When done, shake in bag with powdered sugar or drip
honey over all while still warm. NOTE: In deep frying the oil might foam and
overflow the pan. Be very alert for this and if it starts to foam remove from
heat immediately. Watch out for spatters.
----- Original Message -----
From: Julieanne
To: phaedrus@hungrybrowser.com
Sent: Sunday, June 21, 2009 10:03 PM
Subject: ox tail
hi,
My grandmother use to make this and she was Scottish/ English so I would think it
would be from around that area,
It was Oxtail in a clear sauce with parsley.
The oxtail was in small section, so the meat was taken off the bone and then it
may have been cornflour put into liquid
to form a sauce with the parsley chopped up fine.
You had it with mash and veggies.
I have tried to do it from my ideas but not the same, I remember having this as
a child and loving it, so it must have been good for me as a child to remember
and still crave for it sometimes
Thnaks in advance if you can come up with some thing
Julieanne
Hi Julieanne,
I'm finding dozens of oxtail recipes, but most are soups or stews with carrots and
often with turnips. It's difficult to locate your recipe with so little information.
All of the oxtail recipes, including the soups and stews, have parsley. You don't
mention carrots, but oxtail recipes seem inevitably to contain carrots. Your dish
may have been some form of "braised oxtails". You might have a look at the recipes
on these sites. The first one, in particular, may be similar to what you remember:
Braised Oxtail
Braised Oxtail
Oxtail
Phaed
----- Original Message -----
From: marie
To: phaedrus@hungrybrowser.com
Sent: Thursday, December 24, 2009 12:40 PM
Subject: Pig ear recipe
Hi,
Hope all is well as you prepare for your holidays.
It's me again...Marie...looking for help!
I'm trying to find a recipe for a pig ear sandwich to make for a friend's birthday.
It's a southern dish, and I have NO clue how to make this. All I know is that it's
topped with raw onions and mustard.
Thanks a bunch as always!
Marie
Hello Marie,
You know, I've lived in Mississippi all my life, but I've never had a pig ear sandwich
or chitlins. Pig ears have to be boiled a long time to get them tender, therefore, I
recommend the crockpot recipe below.
Phaed
Pig Ear Sandwiches (Crockpot Recipe)
Pack of pig ears rinse well then wipe remaining water off. Take your pig ears and
place into crockpot season with black pepper, 2-3 tbsp. paprika, couple of shakes
of seasoning salt, couple of dashes of vinegar, hot sauce(if you like spicy) Fill
your crockpot up after seasoning the pig ears with water to cover pig ears. Cook on
low for 6-7 hours. After the pig ears are cooked they will be very tender. Get some
bread or toast your bread and add mustard or spicy mustard if you like it spicy and
add one pig ear and you've got a tender pig ear sandwich. Add onions if you like.
While looking for something else, I found this on a message board. The poster
identified himself as a former Pioneer Chicken employee.
Pioneer Chicken Strips recipe
Chicken strips recipe good for 2 chicken breast worth of meat..
1/2 cup flour
1/2 cup Krusteaz "original" pancake batter, {not the just add water one}
1/2 teaspoon onion powder
1 tablespoon of paprika {which is were it gets the color}
Salt, well I use 1 teaspoon
then cold water till you get a pancake batter consistency...
Take chicken breast 1/2 frozen slice length wise into 4-6 inch strips about 3/4 inch wide ,
then freeze solid.
Take frozen chicken strips dip in batter then lay on a plate w/wax paper then freeze again.
{I learned this while making them when I worked at Pioneer chicken.
then fry in peanut oil .
(RoadFood.Com Message Board post by Joshua Arellano )
There is another Pioneer Fried Chicken copycat recipe here and below:
Pioneer Fried Chicken
Pioneer Fried Chicken
Ingredients
1 chicken , cut into 8 pieces
1 cup cornstarch, 1/4 cup reserved for coating
1/4 cup flour
1 tablespoon paprika
1 1/2 tablespoon onion powder
1 3/4 teaspoon salt
3/4 teaspoon celery salt
1/2 teaspoon black pepper
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup water
3 cups peanut or canola oil
Instructions
Mix all the dry ingredients except for the reserved 1/4 cup cornstarch.
Add the water and whisk.
Put 1/4 cup of cornstarch in shallow pan and coat chicken with it.
Dip the chicken that has been coated in cornstarch into the wet batter until completely coated.
Let drip for a couple of seconds and gently lower into pot of oil.
Fry in 350 degree peanut or canola oil. for 8-10 minutes until cooked through in small batches.
Drain on metal rack, not paper towels, that would make it soggy.
----- Original Message -----
From: zada
To: phaedrus@hungrybrowser.com
Sent: Friday, December 25, 2009 8:11 PM
Subject: Need a difficult lost recipe
I met my third husband during a poker game on a foreign freighter in Duluth, MN.
During the game we ate a bread dip common to the Middle Eastern men working on
the ship...it was creamy off white/yellowish and hot-spicey. I KNOW this is very
vague info but I was not thinking recipe at the time! I am sure there were not
fancy ingredients as it was made on a merchant ship (the Dawn of Kuwait, 1974)..
.but was VERY tastey!
Any help in finding Middle Eastern bread dips would be greatly appreciated!
Zada
Hello Zada,
My first thought is "baba ghanoush". See below for a recipe. Or maybe hummus? See:
hummus
If neither of those is it, see the list here:
Middle Eastern Dips and Sauces
Phaed
Baba Ghanoush (This recipe is from Bahrain)
Ingredients
1 large eggplant
2 cloves garlic
2 tbsp tahini (sesame paste)
1/4 tsp salt
1 tbsp lemon juice
125 ml yogurt
3 tbsp olive oil
Several whole olives
Preparation
Heat oven to 200°C. Place whole eggplant on a baking sheet
and bake until the outer shell is crisp and the inside is
soft and mushy (about 1 hour). Let the eggplant cool, then
remove and discard the skin and the green cap. Spoon the
inside into a food processor or a blender. Add garlic, tahini,
salt, lemon juice and yogurt. Purée until creamy. Spoon into
a serving dish and garnish with olive oil and whole olives.
Serve cold or warm, with sliced pita bread or vegetables for
dipping.
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