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From: Larry
Sent: Wednesday, February 04, 2015 10:07 AM
To: phaedrus@hungrybrowser.com
Subject: Hello,
I am looking for a recipe that my wife’s parents used to make. They called it Gritzwurst. The ingredients were pork, beef,
and corn grits. It was made fresh and packed in hog casings. It is a German recipe as they were from Germany. I think close
to the Russian border. It is currently made at a locker in S. Dk. I have been web searching everywhere that I can think of.
All I can find is recipes that use oatmeal instead of grits.
Thank you,
Larry
Hi Larry,
I found lots of recipes for and reminisces about gritzwurst. However, I cannot find any indication that it’s ever been made
from corn grits. The “gritz” comes from “groats” rather than from “grits” as in corn grits. Groats are the hulled kernels
of various cereal grains such as oat, wheat, and rye. While groats can be made from corn (“grits” are corn “groats”.
The word “grits” came from “groats,” too.), it’s unlikely that they would traditionally have been corn groats back in Germany or
in Russia. All of the older recipes for gritzwurst call for either buckwheat or oats.
See: Sausage
Quotes from message boards:
“Ach, Himmel! es gibt Grützwurst! (gritzwurst) a.k.a. grits sausage.
On the farm everything had a use and waste was not tolerated.
Made with boiled pig's head parts and other 'stuff'. . . C'mon, "parts is parts!" and barley or buckwheat (
pop preferred buchweitzen) plus seasoning.”
“The American term for the uncased gritzwürst is 'scrapple'.”
“Some folks call souse, 'panhaus.' We actually make the same stuff but stuff in into a casing and call it ‘gritz wurst’”
“...make it using the meat from a hog's head that my father brought home from the butcher. The grain they used was
Buchweizen (buckwheat) - apparently the Gritzwurst from the butcher here was also made with buckwheat. And they would
put the mixture into casings my grandmother purchased. “
There’s a gritzwurst recipe with buckwheat here: Gritzwurst
If, as the quotes above indicate, gritzwurst is just scrapple that’s put in a casing, then there are scrapple recipes here:
Scrapple
Scrapple is a favorite Pennsylvania Dutch breakfast recipe, and also a favorite of the “Volga-Germans” (Germans living in Russia),
many of whom later came to America. The interesting thing about scrapple is that it is often made from cornmeal. Not corn grits, but cornmeal.
Another German breakfast treat that is similar is “goetta”. Similar to both scrapple and gritzwurst, it’s made with pork and oats.
See the recipe & photos here: Goetta
I hope this helps. There may have been someone, somewhere, who made gritzwurst from corn grits, but I could not find any indication of it.
Phaed
-----Original Message-----
From: Richard
Sent: Friday, February 06, 2015 9:58 AM
To: phaedrus@hungrybrowser.com
Subject: Recipe request
There are diners in New Orleans named Dot's Diner. One of their dishes is a
Crawfish Creole Biscuit, described on the menu as Grilled biscuit topped
with an over easy egg,Crawfish Julie sauce and Swiss - 4.99
It's utterly addicting. I get it every time I go to New Orleans. I have
tried many times to find a recipe for Crawfish Julie sauce, and failed every
time. Can you find a recipe for Crawfish Julie?
Richard
Hi Richard,
I had no success with Dot's Diner's crawfish julie sauce recipe, nor did I
find any "crawfish julie" recipes at all.
Dot's Diner's menu is here: Dot's Diner
The only places that I can find "crawfish julie sauce" mentioned are on
restaurant menus and as a commercial product made by a company called "Dr.
Gumbo". I also found a few recipes that called for using Dr. Gumbo's
crawfish julie sauce as an ingredient in a dish.
See: Dr. Gumbo
Dr. Gumbo's gives the ingredients as : crawfish, heavy cream, onion,
mushrooms, butter, celery, green onions, bell pepper, garlic & spices + a
few additives.
The fact that I cannot find "crawfish julie sauce" mentioned anywhere else
except on menus makes me speculate that Dot's Diner may actually be using
the Dr. Gumbo's product, possibly adding a few ingredients to it to "ramp it
up" a bit. That should be your first step - order some of the Dr. Gumbo's
product and try it. It's for sale at the above link and also at Cajun
grocery sites.
While there does not appear to be a traditional Cajun or Creole sauce called
"crawfish julie sauce", there are several "crawfish sauce" recipes or
"creamy crawfish sauce" recipes that have very similar ingredients to the
ones listed for Dr. Gumbo's crawfish julie sauce. Here are a couple that you
can try:
Blackened Catfish Fillets with Creamy Crawfish Sauce
Cajun Crawfish Sauce
Phaed
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Phaed,
Crawfish Julie is a cream based sauce with mushrooms and green onions and other good stuff.
It is a cousin of Crawfish Monica, which is a trademarked product of Kajun Kettle Foods, Inc.,
of New Orleans, and first served decades ago at the New Orleans Jazzfest and became an instant hit.
Their products are distributed nationally. The company fiercely protects its Monica trademark,
although numerous copycat recipes are on the web. Because of this protection other variations,
such as Julie, have appeared over the years. Dot's Diner has six locations and serves
Crawfish Julie over catfish, fried shrimp, pasta, biscuits, etc..Dots, with multiple locations
and being a diner concept, probably buys their version from Sysco or another food distributor.
South Coast Seafood in Oceans Springs, Mississippi distributes its version and Dr. Gumbo's in
New Orleans makes a popular version. Because of the commercial availability numerous restaurants
buy and serve it and, like Dot's, serve it over a variety of pastas, fish, and other stuff.
Here is my version of Crawfish Julie I used at my New Orleans Cafe in the Dallas metroplex years ago.
ut realize it is a basic New Orleans-style cream sauce and there are numerous variations.
Makes 6 servings
1 pint half-and-half plus 1 cup whipping cream (or you could just use half and half)
8 green onions, chopped (use tops and bottoms)
8 ounces, sliced fresh mushrooms
1 stick butter (no margarine)
1 pound crawfish tails, with fat (or, you could use shrimp)
Seasonings:
Salt and pepper to taste, 1/2 tsp thyme, four, or more fresh garlic cloves minced. Then your choice
of a little cayenne or a teaspoon (or to taste) Cajun seasoning such as Tony Chachere's.
If using Tony's, leave out salt
1/2 to 3/4 cup freshly grated Parmesan cheese
Melt butter and lightly saute minced garlic and thyme. Add half-and-half and cream and over low heat
and reduce slightly.. Add crawfish, green onions, mushrooms. seasonings to cream mixture and reduce
just a little until creamy. Add cheese before serving. .Note: Dots uses Swiss cheese.
Enjoy!
James
__________________________________________________________________
There was nothing in the A&G book, but I am very familiar with this sauce. It is one of my go-to recipes.
I hope this helps.
From: Marilyn
Sent: Thursday, February 05, 2015 11:08 AM
To: phaedrus@hungrybrowser.com
Subject: Lost Recipe request
Hi, thanks for offering this service.
The recipe I’ve lost was called “Chicken Poulette” or “Crab Poulette”.
It was deviled eggs baked in a white sauce; one made the eggs in the old way with mayo, mustard, & cider vinegar
in the mashed yolks filling the halves of the whites. These were set in rows in the baking dish. The sauce was
poured either around or over them & the dish was baked. Can’t remember if there were pieces of crab or left-over
chicken pieces in the sauce, or if I just did that when serving people who would miss meat if not present in the dish.
I don’t remember if there were diced vegetables in the sauce or not, or how it was seasoned.
It was in a large insert in a Woman’s Day magazine called “The Egg Cookbook” I believe. It appeared in the 1950’s or
1960’s, when the magazine was inserting these one-main-subject cookbooks as a regular thing. They were on heavier
colored paper as I recall, about half the width of the other pages, but the full length of the pages in the magazine.
I also had, at one time, the insert featuring crab, so it may have appeared in either one.
Also I need the oven temperature & time because I seem to recall they were not usual for a baked casserole.
Thanks again, I surely hope you can find it.
Marilyn
Hi Marilyn,
Let’s see... The devil is in the details, you know.
This is what I get from your description:
1) The recipe was called “chicken poulette” or “crab poulette” or possibly “eggs poulette”. It was a sort of casserole.
2) The basic recipe was just a traditional deviled eggs recipe. If there was anything unusual about it,
it was in the sauce that was poured over them.
3) You aren’t sure if the recipe called for chicken or crab. You may have just added the crab or chicken in order
to have some meat in the dish.
4) You don’t remember any other ingredients in the sauce, including any vegetables or the seasoning.
Well, I didn’t have much success with this. I could not find any dish called “chicken poulette” or “crab poulette” or
“eggs poulette” or “chicken poulet” or “crab poulet” or “eggs poulet” that fit your description. All of the recipes
that I found with names like those were full-fledged casseroles with cheese, etc, and none were made with deviled eggs.
I could not find anything matching your description that gave any connection to “Woman’s Day” or to anything called
“The Egg Cookbook.” I looked at a lot of deviled eggs recipes as well, but I could not find anything that fit the
description. “Poulette” is French for “a young chicken”, and “poulet” is French for “chicken”, so “crab poulette”
doesn’t make much sense. If you added the chicken or crab to the sauce as your own idea, then neither of these would
have been part of the recipe, would they? So therefore the name of the recipe wouldn’t have been “chicken poulette “
or “crab poulette”, would it? Are you sure you didn’t combine two different recipes?
There is a cookbook on Amazon called “The Egg Cookbook”, and another called “the Fresh egg Cookbook”, but they are
full-fledged cookbooks, not magazine inserts. We have the “Woman’s Day Culinary Encyclopedia” set, but there was
nothing in there like your description.
Finally, we did a search for “deviled egg casserole,” and it seems these results are closer. Most of these recipes
contain ham or broccoli, but I found the below three recipes, to which you might have chosen to add chicken or crab.
I also found a “deviled egg and crab casserole” recipe here: deviled egg and crab casserole
I fear that none of these may be exactly what you had, but they are the closest that I can find.
I will post this on my site so that perhaps a reader can assist. Thank you for the breakfast rice casserole.
Phaed
Deviled Egg Casserole
6 tbsp butter
2 tbsps flour
1/2 tsp salt
1/8 tsp pepper
1 1/2 cups milk
1 cup cooked peas
1 dozen deviled egg halves
Grated cheddar cheese
Bread crumbs
Make a thin white sauce with the butter, flour and milk. Add peas (I used frozen peas). Place deviled eggs in bottom
of a greased baking dish. Then pour over white sauce mixture, top with breadcrumbs and cheese and bake at 350 until
golden brown and bubbly. You may add chopped cooked mushrooms or diced onion to the white sauce for further flavor.
Serve piping hot. A pretty green salad and fresh hot rolls are all that is needed to make this a meal fit for any table.
-----------------------------------------------------------
Deviled Egg Casserole
12 hard cooked eggs
2 tbsp. prepared mustard
3 tbsp. mayonnaise
1 tsp. vinegar
Salt and pepper
Hard cook eggs, shell, cut in half lengthwise and remove yolks to bowl. Combine yolks with other ingredients and return
to egg whites. Put in oblong baking dish.
--Cream Sauce With Mushrooms:--
2 c. milk
4 tbsp. butter
4 tbsp. flour
1 jar button mushrooms, drained
4 dashes Worcestershire sauce
1 dash hot sauce
Salt
Grated sharp cheese for top
8 to 12 oz. cooked shrimp (optional)
Melt butter, blend in flour. Add milk and cook until sauce thickens, stirring constantly. Add seasonings and mushrooms.
Pour over deviled eggs. Sprinkle generously with sharp cheese. Bake 30 to 40 minutes in preheated oven at 350 degrees.
Top is bubbly when done. Optional: Cooked shrimp may be added to sauce.
-------------------------------------------------------------------------
Deviled Egg Casserole
6 hard cooked eggs
1/2 c. mayonnaise
1 tsp. mustard
1 c. grated cheese
1/2 tsp. Worcestershire sauce
1 tsp. salt
2 c. mixed vegetables, drained
Dash of pepper
3 tbsp. oleo
1/4 c. flour
2 c. milk
Cut eggs in half, remove yolks and mash well. Mix mayonnaise, mustard and pepper in yolks. Refill whites and place
in shallow baking dish. In saucepan, melt oleo, blend in flour, gradually adding milk. Cook until mixture boils and
thickens. Set aside 2 tablespoons cheese, add rest of cheese, Worcestershire sauce, salt and pepper to sauce, stir
until cheese is melted. Place drained vegetables in baking dish with deviled eggs. Carefully pour sauce over all.
Sprinkle with remaining cheese. Bake at 375 degrees for 25 to 30 minutes or until top is bubbly and slightly brown.
Yield: 6 servings.
==========================================================================
Hi.
Oooooh the embarrassment. Blue crab has been hard to come by where we live last few years, so I've had less occasion
to go through my crab recipes. So I finally did, & , yup, there it was. You were right, there is cheese in it !
& I was right, occasionally I put chicken in it. Anyway I've got it, so take up space with the request if you like,
or not if you don't. Be assured now that I've found you, I'll visit often. You are now on my desktop.
Thanks again. Marilyn
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Hi Phaed. Here is the little troublemaker.
Crab Poulette
Eggs:
8 Hard cooked eggs
Hellman's Mayonnaise
Yellow Mustard
Cider vinegar
Black pepper
Paprika
Lawry's Seasoned pepper
To complete dish:
1/2 lb. cleaned crab, any type
4 oz. can sliced mushrooms, liquid reserved in a one cup measuring cup
Milk
3 T. EACH margarine & flour
1 rounded c. shredded cheddar
1 tsp. dried minced onion
2 T. snipped parsley, divided
More paprika & seasoned pepper
Devil eggs. Peel, halve, remove yolks to a small bowl. Crush and crumble with a fork. Mix in
about 2 regular serving spoons (not measuring spoons) of mayo, about 2 T. mustard, a generous 1/2 tsp.
vinegar, & a dash of regular pepper. Mix all this to a thick paste; taste & adjust as you like it,
with more of anything to taste. Pile into whites, dust with paprika and seasoned pepper; arrange in a
buttered 10" x 7" or 9" x 9" baking dish. Put crab evenly around eggs. Drain 'shrooms into the cup;
add enough milk to the liquid to equal 1 cup; add 'shrooms to crab. Melt margarine in a small saucepan,
blend in flour well; then add milk mixture & cook, stirring constantly, till thick. Take off heat;
stir in cheese, onion, & 1 T. of parsley, plus a dash of seasoned pepper. Pour evenly over crab,
mushrooms, & eggs. Bake at 350º for 15 minutes, till hot; scatter last T. parsley over & serve to 8
(or 6 piggies). Delicious. Can re-heat by microwave the next day.
Marilyn
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