On 7 Jan 2007 at 11:57, ed wrote:
> Hi Uncle Phaedrus,
> I hope this is not too unusual but my wife and I were in Washington DC
> a couple of months ago and ate at the Finn and Porter. We did have a
> couple of cocktails before our meal. I ordered at great expense a
> martini that was just terrific. Having unsuccessfully tried to
> duplicate for months I was wondering if it were in your area to
> The main ingredient was Grey Goose Vodka and I believe Cointreau and
> maybe cranberry juice. It was at the top of their Martini menu and
> began with an F in the name. It tasted like a Sangria and was
> delicious as well as being quite potent.
> I am not sure that it would be proprietary but would really appreciate
> your help in getting the recipe.
> Thank you ,
I can't find any drink recipes from Finn & Porters on the web. Finn & Porter's
has a website with their lunch & dinner menus and their wine list, but not
their drink menu.
Therefore, I am reduced to guessing. Based on the clues of the "F" and the
ingredients that you give, what I come up with is a "Flirtini." See the recipe
3 oz. Premium Vodka
1 oz. Cranberry Juice
1 oz. Orange Juice
1 oz. Cointreau
1 oz. Champagne (of your choice)
Shake gently, (otherwise champagne will blow the top off of your shaker),
with chipped ice, while doing a little jig to "Shake your Groove Thing".
Serve in a chilled martini glass with an orange spiral. Serves 2, shouldn't
be consumed alone!
On 11 Jan 2007 at 15:37, Kelly wrote:
> Farm Rich, years ago, used to make and sell veggie sticks. They were
> in the frozen food aisle. They were similar to breaded/fried cheese
> sticks only there were mixed veggies in them. It was similar to a
> bead or cornbread base holding it together but there was corn,
> carrots, green beans in the sticks. I believe that school cafeterias
> used to serve them on occasion as well. Schwann's also used to sell
> If it helps at all, I am 34 years old and have not had these since my
> high school years. My sister and I loved them. When we couldn't find
> them anymore, we were very disappointed. I have looked at recipes
> online hoping to figure out how to make them myself but without any
> Hopefully, I have give you enough information, if not, I apologize and
> feel free to throw questions my way. I do not want to inconvenience
> you at all, just thought that I would try this avenue.
> Thank you!
I cannot locate a recipe for homemade breaded fried vegetable sticks.
It appears that Farm Rich still makes these, but only sells them
institutionally, to schools, etc.
Perhaps you will just have to experiment with different breading recipes
until you find one that you like. The one used for fried eggplant sticks in
the recipe below is one idea. Just use your choice of veggies instead of the
Fried Eggplant Sticks
1 (1 pound) eggplant, peeled
Salt and pepper
2 cups all-purpose flour
4 slices day-old bread
Vegetable oil (for frying)
Grated Romano cheese
Cut eggplant lengthwise into 3 x 1/2-inch sticks. Sprinkle with salt and
let drain in a colander for 30 minutes.
Pat the eggplant sticks dry. Place a little salt, pepper and flour in a
bag. Put eggplant in a bag and shake, coating with seasoned flour. Place
bread in food processor and process to make bread crumbs. Shake excess
flour off eggplant sticks. Dip in milk, let excess milk drip off, then
dredge in bread crumbs. Shake off excess bread crumbs.
Heat deep oil to 350 degrees F. Fry in batches until golden brown. Drain
on paper towels. Sprinkle with grated Romano cheese.
On 10 Jan 2007 at 19:59, Barbara wrote:
> Dolly Parton has a cookbook out that has recipes from Dixie Stampede,
> one is the famous soup, recipes from Dollywood
> and many of her favorites. Lots of people have asked for her soup!!!
> Part of the $ goes to her reading program.
> If you search under recipezaar.com someone posted the soup recipe.
The recipe is at RecipeZaar 201592,
and the cookbook is at: Dolly's
On 7 Jan 2007 at 8:11, Susan wrote:
> am looking for a recipe for their clam chowder without success
This is it, direct from an Outback chef. You'll have to cut down the size yourself.
Outback Clam Chowder
Alonzo Callens - Outback Restaurant - Altoona
WTAJTV, 10 News, Keystone Kitchen
8 oz. chopped onions
8 oz. chopped carrots
1/2 oz. diced fresh parsley
4 oz. bacon, chopped
4 lbs. potatoes, peeled and cubed
5 lbs. canned clams, drained
1/2 tbsp. cayenne pepper
1/2 tbsp. ground white pepper
1/2 tbsp. finely-ground black pepper
1/8 cup salt
36 oz. heavy whipping cream
1 gallon milk
1 tbsp. shrimp base
12 oz. butter
12 oz. flour
You will probably want to reduce the amount of each ingredient proportionately
for a smaller finished product.
Over a medium heat, cook down onions, carrots, parsley and bacon for about 20
Meantime, steam potatoes for about 20 minutes, or until slightly tender.
Drain clams and reserve 1 quart clam juice. Set aside.
Add cayenne pepper, white pepper, black pepper and salt to the onion-veggie
mixture. Add heavy whipping cream, milk, reserved clam juice, and shrimp base
and allow to come to boil.
In a smaller pot, melt butter and slowly add in flour to form roux. Once veggie
mixture is boiling, add roux and thoroughly stir.
Turn off heat and add clams. Add potatoes. Serve.
Jo's Icelandic Recipes