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From: Barbara
Sent: Wednesday, January 11, 2012 10:59 AM
To: phaedrus@hungrybrowser.com
Subject: Recipe Request
Dear Uncle Phaedrus,
I am seeking a recipe that Paula Deen demonstrated on a TV Show,
(which I don't remember what show,) it was for Hot Wings.
You fried the wings then tossed them with bottled Hot Pepper Jelly
and Butter. I think this was the only ingredients but I am not
positive and if so, I am not sure on the amounts of such to be used?
I TIA for any help in locating this recipe.
Barbara
Hello Barbara,
I found several Paula Deen “Hot Wings” and “Buffalo wings” recipes, but none of them had pepper jelly.
Perhaps you mean her recipe called “fruity chicken wings”. It fits your description. See:
Paula Deen Fruity Chicken wings
Phaed
From: Barbara
Sent: Wednesday, January 11, 2012 11:08 AM
To: phaedrus@hungrybrowser.com
Subject: Recipe Request
Dear Uncle Phaedrus,
I have one more recipe request. My deceased Mother always made
an item only at Xmas time. She called it a date roll. She had
told me that she only put crushed graham crackers, dates,
mini-marshmallows and (I think) she used chopped walnuts
maybe in place of using pecans. Not sure of the type of nuts?
She also told me she used enough milk to wet it and to be able
to roll it into a log. She would then wrap it in waxed paper
followed with foil. I am not sure of the milk she used?
Probably was evaporated milk but do you think it would have been
condensed milk, which I think would probably be to thick and much
too sweet? I had saved a similar recipe but it was lost when my
computer crashed. Any help you can give me with this recipe is
greatly appreciated.
Barbara
Hi Barbara,
There are dozens of recipes for date nut rolls. All are similar, with slight differences. There are recipes that use vanilla
wafer crumbs or rice krispies cereal instead of graham crackers; there are recipes that use milk or heavy cream or condensed
milk or evaporated milk; there are recipes that use pecans or walnuts or that just say “nuts”; there are recipes that say large
marshmallows or just “marshmallows” or cut-up marshmallows or miniature marshmallows; some have additional ingredients such as
cherries or vanilla flavoring or other things; some say wrap in wax paper, some say plastic wrap, and some say aluminum foil.
There are so many recipes for date nut rolls that it becomes impossible to find a specific one without checking every one of them,
which would be so time consuming as to be impractical for me to attempt. Therefore, I must limit such a search to a few recipe
databases that are searchable by ingredient. Doing so, I did not find a recipe that matches your description exactly.
Your mother may have taken a recipe and changed it a little, in which case I might not find a recipe at all that’s exactly like hers. Below is the one that I found that was closest to your description.
Phaed
Date Nut Roll
1 box diced dates
1 can of evaporated milk
1 bag miniature marshmallows, cut up
1 1/2 c. nuts
1 box graham cracker crumbs
Mix dates, nuts, evaporated milk, and marshmallows.
Add graham cracker crumbs, and shape into a roll,
reserving enough crumbs to sprinkle on top.
Wrap in foil and refrigerate. Unwrap to slice.
From: jw
Sent: Monday, January 09, 2012 2:27 PM
To: Phaedrus
Subject: Swedish meat balls
Uncle Phaedrus, first let me say to you Happy New Years.
I would like to have the very best all time Swedish Meatball recipes,
that my wife of 60 years can't screw up, the store bought ones are ok
but liking something that I can't put my finger on may be the sauce,
I had one yesterday one of those TV diet types that only had 3 little
meatballs and not enough sauce to cover the noodles.
Thanks again, keep up the good work, and once again I hope you and
yours have a wonderful year.
R/S
JW
Hi JW,
Thanks, and Happy 2012 to you, as well.
When someone asks me for the “best” recipe for something, it puts me into a slight conundrum. “Best” is subjective;
what’s “best” to me may not be “best” to you. People have quite varied tastes and therefore varied ideas of what’s best.
“Best” for one might be a recipe that’s closest to traditional Swedish meatballs from Sweden, while “best” to another
might be a recipe from a Kraft magazine ad that their Mom used to make years ago.
I found dozens of different sorts of Swedish meatballs recipes. There is enormous variation. Some are made with just ground beef;
some are made with combinations of ground beef with ground pork or ground veal or all three; some have no dairy at all in the sauce; some have milk or cream in the sauce; some have sour cream in the sauce; there is quite a bit of variety in the spices used as well.
Since I am not a chef, it’s difficult for me to say which recipe might be “best” out of all of the ones that I found.
I am not a cook, but a recipe finder.
These recipes claim to be “best”, but of course that’s the opinion of the person who posted them on their various sites:
Life123
Simply Recipes
Food Network
Emeril Lagasse
Taste of Home
I don’t like excessive spices, and I prefer Swedish meatballs with sour cream in the sauce, to give a bit of tang. Below are some recipes that sound good to me.
Remember, though, I have not personally prepared any of these recipes and cannot recommend them from experience.
Many of these recipes make fairly large quantities of meatballs. You can freeze them easily.
Phaed
Swedish Meatballs
1 onion, finely chopped
1 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
2 slices bread, soaked in 1 beaten
egg and a little milk
1 can brown gravy or mushroom gravy
1/2 c. sour cream
Saute onion in a little butter. Combine onion, meat, bread,
dash of salt, pepper and paprika. Mix well. Form balls.
Brown in pan or on cookie sheets at 325 degrees. Put meatballs
in gravy and heat thoroughly. Ten minutes before serving, add
sour cream to gravy. Serve over noodles.
-------------------------------------------
Swedish Meatballs
-MEATBALLS:--
1 lb. ground beef
1 lb. ground pork
1/2 c. minced onion
1 tsp. minced parsley
1 1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. Worcestershire sauce
1 egg
1/2 c. milk
--SAUCE:--
1/4 c. flour
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
2 c. boiling water
3/4 c. sour cream
Meatballs: Mix all meatball ingredients together and
blend well. Shape into balls. Brown in salad oil or
broil in oven. Remove meat, stir into fat, flour,
paprika, salt and pepper; mix well. Stir in boiling
water and sour cream. Return meat to gravy cook 15-20
minutes. (Serves 6-8 people.) May be served over noodles.
-----------------------------------------------------------------------
Swedish Meatballs
1 lb. ground beef with 1/2 lb. pork or
veal mixed in (making 1 1/2 lbs. meat)
1/2 c. minced onion
3/4 c. fine dry bread crumbs
1 tbsp. minced parsley
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg, mixed with 1/2 c. milk
1/4 c. Gold Medal flour
3/4 c. sour cream
1 tsp. paprika
Mix together meat, onion, bread crumbs, parsley, salt, pepper,
Worcestershire sauce and egg mixture. Shape into small balls
and brown in 1/4 cup hot vegetable oil. Stir in the flour,
paprika, 1/2 teaspoon salt, 1/8 teaspoon pepper and 2 cups
boiling water. Cook 15 to 20 minutes.
When done, stir in 3/4 cup sour cream.
---------------------------------------------------------------
Swedish Meatballs
-MEATBALLS:--
2 lb. lean ground beef
1 c. dry bread crumbs
1 c. milk
1 lg. onion, minced
3 tbsp. butter or margarine, divided
2 eggs
1 tsp. salt
Dash each of pepper and nutmeg
SAUCE:
3 tbsp. flour
2 c. water
2 beef bouillon cubes
Pinch of lemon peel
1 c. sour cream
Minced dill or parsley
:
Hot cooked fettucine
In large bowl, mix beef, bread crumbs and milk. Saute onion in
1 tablespoon butter until golden. Add to meat mixture with eggs,
salt, nutmeg and pepper. Mix thoroughly. Shape into 1 inch balls
and brown in remaining 2 tablespoons butter. Remove meatballs and
set aside. Stir flour into pan drippings, gradually stir in water
and bouillon cubes, stirring until mixture boils. Add lemon peel.
Return meatballs to skillet; simmer uncovered over low heat 1 hour.
Remove meatballs with slotted spoon to warm serving dish.
Stir sour cream into gravy just to heat. Adjust seasonings and pour
gravy over meatballs. Sprinkle with dill and serve with noodles.
=========================================================
Hey Unk:
I was given this Swedish meatball recipe, many years ago, by an elderly
lady who was born in Skåne (South Sweden) and came to the United States
during World War II.
Note that there is no sour cream, but potatoes and mustard are used.
Timm in Oregon
Swedish Meatballs
Ingredients:
1 medium size onion, finely chopped
1 tablespoon butter
1-1/2 cups boiled potatoes, grated
1 cup water
1 large egg
1 spoon Scånian, recipe below
1 teaspoon plain salt
Pinch Black pepper
8 allspice berries ground in a mortar
1 pound ground meat (beef, lamb or wild game)
1/2 parsley, finely chopped
Butter for frying
Instructions:
Fry the chopped onion in butter for about 5 minutes without adding any color;
set aside and let it cool.
Grate the boiled potatoes and mix with the fried onions, water, egg, mustard,
salt and allspice.
Stir in the parsley and the ground meat; make sure you mix it all well.
With water moisten hands roll the meat mixture into meatballs and fry on
medium heat, in butter, until nicely browned all over.
Note: I've been told that in Sweden, they consider allspice berries a type
of pepper and use it accordingly.
Scånian Mustard
Ingredients:
1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds
3 cups water
1 tablespoon vinegar
2 tablespoons honey
1 cup cooking oil
1 teaspoon plain salt
Ingredients:
Pour the mustard seeds and water in a food processor and t run for about
4 to 5 minutes until the yellow mustard seeds become
creamy texture and the brown mustard seeds are left as small grains.
With the machine still running add the vinegar, salt, honey and then
slowly drizzle in the oil; let run until nice and creamy. Scånian mustard
is strong and hot when first made but mellows as it sits for several days
in the refrigerator.
Note: The original recipe called for the seeds to be ground in a mortar
but that is a bit too much work for me.
I saw a request on a message board for "T'Pittari's lobster thermidor".
I'm not sure what the requestor meant, because T'Pittari's two signature
lobster dishes were "Maine Lobster a la Pittari" and "Lobster Kadobster".
Neither dish has the ingredients of lobster thermidor. They even trademarked
the name "Lobster Kadobster", which was basically a Maine lobster stuffed
with six kinds of seafood - king crab, blue crab, redfish, lobster, oysters,
and shrimp.
T'Pittari's was the first restaurant in New Orleans to have a live lobster
tank. They were the first restaurant to fly in live Maine lobsters. They
were also known for serving exotic large wild game dishes like venison,
bear, western buffalo, hippopotamus, water buffalo, mountain sheep,
wild boar, alligator, and whale.
T'Pittari's published a pamphlet that contained several of their recipes.
You can find scans of all the pages here:
The Past Whispers
The "Maine Lobster a la Pittari" is on this page:
Page 13
I had no success finding a recipe for "Lobster Kadobster", nor did I find any
recipe for, or description of, a "lobster thermidor" dish served by T Pittaris.
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