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----- Original Message -----
From: "Bridget"
To: phaedrus
Sent: Friday, February 20, 2004 1:43 PM
Subject: Drunken Steak
Dear Phaedrus,
About a month ago I found a great recipe for Drunken Steak
on a web site and I can’t find it again for the life of me. I know it
included Bourbon, Ginger Root, Garlic, Soy Sauce, Seseame Oil,
Porterhouse Steaks and some other ingredients I can’t remember. I would
be so greatful if you could help me find this wonderful receipe that my
whole family loved!!
Thank You,
Bridget
Hi Bridget,
The below recipe doesn't specify porterhouse, but it's the only Drunken
Steak recipe that I could find with those particular ingredients.
Phaed
Drunken Steak (A New London Broil)
Method: Direct Grilling
Serves 4
Marinade:
1 C bourbon
1 C soy sauce
3 Tbsp Asian (dark) sesame oil
2 Tbsp sugar
2 cloves garlic minced
1 Tbsp minced peeled fresh ginger
1 beefsteak (1 1/4 to 1 1/2 inches thick and 1 3/4 to 2 lbs) cut from top or
bottom round
Coarse salt (kosher or sea) and freshly ground black pepper
1 Tbsp cold salted butter
1 C wood chips or chunks (preferably oak or hickory), soaked for 1 hour in
water to cover, then drained
In a mixing bowl combine bourbon, soy sauce, sesame oil, sugar, garlic and
ginger. Whisk until sugar dissolves. Place steak in a roasting pan just
large enough to hold it. Pour marinade over it, turning steak to coat
evenly. Marinate 4 hours in the refrigerator, covered. Turn once more during
marinating.
Set up grill for direct grilling with a 2-zone fire. For a 2-zone fire on a
gas grill, place wood chips or chunks in the smoker box or smoker pouch and
run grill on high until you see smoke, then lower one burner to medium. If
using a charcoal grill, preheat one zone to high and the other to medium,
then toss wood chips or chunks onto the coals.
Brush and oil the grill grate. Drain marinade off the steak and discard.
Place steak on hot grate and grill until cooked to taste, 6-8 min per side
for medium-rare. Sear the steak over hot zone for 2 min, then move it to the
medium zone. Repeat on the other side. To test for doneness, insert an
instant-read thermometer in the side of the beef: The internal temperature
should be 140 to 145 ºF for medium-rare. Generously season steak with salt
and pepper as it cooks.
Transfer grilled steak to a cutting board. Rub butter over the top of the
beef and let rest for 3 min.
With a sharp knife, carve beef into broad, thin slices, holding blade at a
45 degree angle to the top of the meat. Pour juices over the slices and
serve.
----- Original Message -----
From: Frances
To: phaedrus
Sent: Friday, February 20, 2004 4:15 PM
Subject: the most awesome web site; Callalou soup
You are AWESOME
I have been looking for a Callalou soup like I scarfed up in Barbados
when I was pregnant and recovering from a COUGH to end all coughs. It
was wonderful. Maybe the reason I cant find one is that I am mispelling
Callalou (kinda like a Caribbean spinach)
Frances
Hello Frances,
Callalou is also spelled Callaloo, Calalou, Callilu, and Calalu.
See below for three recipes.
Phaed
Calalu
"At first glance, Calalu seems like Gumbo: an African-style recipe with an
African name, but found only in the Americas. The main difference is that
Calalu always includes greens, while Gumbo always includes okra (except for
those Gumbos thickened with filé powder). There are some gastronomic
references to Calalu in Western Africa, particularly Benin (Dahomey) (for
example, Countess Morphy page), though these are outnumbered by recipes for
Calalu from the Caribbean."
What you need
palm oil or any cooking oil
two to three pounds of meat, cut into bite-sized pieces (any combination of
red meat, poultry, or fish may be used)
two or more pounds of greens: cassava leaves (Feuilles de Manioc), taro
leaves, swiss chard, sorrel leaves, kale, mustard greens, turnip greens,
collard greens, spinach, chinese spinach, or similar, or a combination of
any of these; stems removed and cleaned [note: taro greens must also be
parboiled and rinsed before further cooking]
two or three tomatoes, peeled and chopped
one cup dried shrimp or prawns
okra, chopped (optional)
onion, chopped (optional)
garlic, minced (optional)
hot chile pepper, cleaned and chopped (optional)
salt, pepper, red pepper or cayenne pepper (to taste)
What you do
Heat the oil in a large pot. Fry the meat and onions until the meat is
browned.
Add all remaining ingredients and enough water to partially cover them.
Cover, reduce heat and simmer on a very low heat for two hours or more.
Serve with Rice.
------------------------------------
Callaloo Soup
A taste of the Caribbean. The main ingredients are
callaloo leaves, or spinach, and okra. Both were originally
brought from Africa in the seventeenth century. Serve piping
hot with slices of avocado pear and hot bread. Makes 6
servings.
Ingredients:
1 pound callaloo leaves or spinach
6 cups chicken stock
1 onion, chopped
1/2 pound salt beef, fat removed and diced
1/2 teaspoon ground black pepper
6 tablespoons minced shallots
1/4 teaspoon dried thyme
1 green chile pepper, chopped
1 cup okra
1/2 pound crabmeat
Directions
1 Remove the thick stems of the callaloo leaves, chop
roughly, and put into a large saucepan. Add the chicken stock,
onion, beef, black pepper, shallots, thyme, chili pepper, and
crab meat. Cover, and simmer until meat is tender, about
35 minutes.
2 Add the okra, and cook for 8 minutes.
3 Remove the chili pepper. Puree the soup in a blender or
food processor. Reheat, and adjust seasonings.
-----------------------------------------------------------------------
Callalou
Serving Size : 4 Categories : C -- Caribbean
Soup/stock
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Salt Pork -- or bacon
1/4 cup Onion -- chopped
1 1/3 cloves Garlic -- chopped
1/3 teaspoon Thyme
6 ounces Greens -- shredded
1/3 pound Okra -- slice thick
6 cups Chicken Stock -- or fish or shrimp stock
1/3 pound Grouper
1/2 pound Crab Meat
1/2 pound Shrimp -- shelled
In a heavy pot, brown the salt pork or bacon
Add the onions and the garlic, cook for 3 minutes
Add the thyme and greens, cook for 3 minutes
Add the okra and then the stock, simmer for 10 minutes
Add the fish and simmer for 5 minutes
Add crab and shrimp and cook for 5 minutes.
----- Original Message -----
From: "Irene"
To: phaedrus
Sent: Saturday, February 21, 2004 9:28 AM
Subject: nutrtional information
> Is there a website I can go to and put in the ingredients of a recipe and
find out the nutritional information?. Irene Thank you so much.
Irene
>
Hello Irene,
The only online site that I know of is here:
Food-Lab
This site has more links:
Nutritional information online
Mastercook recipe database software will do this for you, but you have to buy the software.
Phaed
----- Original Message -----
From: "Larry "
To: "Phaedrus"
Sent: Saturday, February 21, 2004 11:37 AM
Subject: recipe
Hi
This is Larry and my wife is german and she would like
the recipe for sauerkraut pizza recipe.
Larry
Hello Larry,
Below are four.
Phaed
Sauerkraut Pizza
Servings: 8
1 prepared pizza shell
1 cup pizza sauce (canned or homemade)
1 cup sauerkraut, rinsed and drained well
1 Kielbasa OR Italian sausage, thinly sliced and sauteed
1/3 cup onion
1/4 cup green bell pepper, chopped
1/3 cup sliced black olives
1 cup Mozzarella cheese, grated
Preheat the oven to 400 degrees F.
Rinse, drain and chop the sauerkraut. Place pizza crust on greased baking
sheet. Spoon pizza sauce over crust, then arrange sauerkraut and sausage
slices over sauce. Sprinkle with onions, green peppers, and olives. Top with
grated cheese. Bake for 20 minutes, or until cheese is melted and edges are
browned.
------------------------------------------
Canadian Bacon And Sauerkraut Pizza
Yield: 1 Servings Preparation Time:
1 (12 oz) Mama Mary's Gourmet -Canadian bacon
-pizza crust 1 Can Bavarian style sauerkraut
1 Tbl Olive oil -(16 oz) well and, Drained
1 Cup Ragu Pizza Quick Pizza Sauce -chopped
8 Oz Mozzarella cheese, grated McCormick pizza seasoning
1 -(3.5 oz) Hormel Pizza style -optional
Heat oven to 425. Lightly brush olive oil on crust. Spread sauce over
pizza. (I sprinkle McCormick pizza seasoning over sauce). Add cheese. Top
with Canadian bacon and sauerkraut. Bake 15 to 20 minutes or until cheese
is melted and bubbly.
-------------------------------------
Corned Beef and Sauerkraut Pizza
What you need:
1 basic pizza dough recipe (covers one 16 inch pan)
500 grams Corned Beef or Montreal Smoked Meat
1 1/2 cups Sauerkraut (packed and drained)
2 tbsp of your favorite Mustard
2 tbsp Olive Oil
1 Large Onion
1 tsp Caraway Seeds
400 grams Emmenthal Cheese
How to put it all together:
Slice Onion
Add Caraway seeds and sauté in Olive Oil until browning
Mix in Mustard
Add in the drained Sauerkraut and mix well
Roll out pizza dough
Spread Sauerkraut mixture over dough
Layer Corned Beef over Sauerkraut
Cover with Emmenthal Cheese
Bake in 450 degree oven
Slice and serve
---------------------------------
Sauerkraut and Salami Tray Pizza.
1 lb package bread mix
1 onion, sliced thinly in rings
1/2 lb German Sauerkraut, drained and rinsed
4 oz salami, thinly sliced
1 large tomato, sliced thinly
3 oz Bavarian Emmental cheese, coarsely grated
Dried oregano or marjoram
Freshly ground black pepper
Prepare the bread mix according to package instructions. Roll out on a
lightly floured board to a think rectangle large enough to fit a shallow
lightly oiled baking tray (10 x 12 inches). Lightly grease the tray or line
base with parchment paper.
Preheat the oven to 400° F. Scatter the onion rings and Sauerkraut evenly on
top of the dough making sure they spread right to the edges.
Add toppings and sprinkle with herbs and seasonings.
Bake for 15-20 minutes until golden brown and bubbling. The bread base
should be perfectly baked. Let the pizza stand for 5 minutes before cutting
into squares.
----- Original Message -----
From: richard
To: phaedrus
Sent: Wednesday, February 18, 2004 3:09 PM
Subject: Chocolate Orange Bavarian Torte
Dear Sir:
I am looking for a receipe which was, I think, in a chocolate receipe
magazine back in the early 1990's. I think it was called "Chocolate Orange
Bavarian Torte". I think it was on the cover of the magazine. It consisted
of making two lady finger batters, one chocolate, one vanilla and piping
them onto a cookie sheet in diagnal stripes. After baking, one would cut
two 1.5 inch strips and line a springform pan with the striped ladyfinger
cake (looking like the strips on a barber pole). One would then make a
chocolate cake and cut it into two layers and put one on the bottom of the
springform pan, layer chocolate mousse, and then cover it with the second
layer of cake. Then an orange bavarian cream was added on top of that and
the whole piece was frozen. After it was set, melted chocolate was spread
on the very top. It was kept frozen till serving time. Then it was taken
out of the springform pan (using a hairdryer to encourage it to let go of
the springform rim). When it was cut, all the different layers were
visible. It tasted like a chocolate creamsicle.
Maybe it was in Chocolatier Magazine.
Thanks for any help.
Richard in Rhode Island.
Hello Richard,
I could not locate a recipe anywhere for a chocolate orange Bavarian torte.
I could not even find a really good recipe for a chocolate Bavarian torte.
All the ones on the web seem to use cake mixes. I did find what looks to be
a good recipe for an orange Bavarian torte. See below.
Phaed
Orange Bavarian Torte
Yield: 1
This is a great special occasion cake. Without having to fuss with icing or
decorating, this cake presents spectacularly with its orange slices shining
as they nestle within an orange-scented custard.
Ingredients:
Cake
1 cup + 3 tbsp pastry flour
1 1/2 tsp baking powder
dash of salt
2 egg white
1/2 cup milk
1 tsp vanilla
zest of one orange
5 1/2 tbsp unsalted butter, room temperature
2/3 cup sugar
Orange Syrup
2 navel orange
1 cup sugar
Bavarian
2 cups milk
2 cups half-and-half cream
1 vanilla bean
zest of one orange
2 tbsp powdered gelatin
1 1/4 cups sugar
8 egg yolk
2 cups whipping cream
4 tbsp orange liqueur
2 tbsp candied orange slices, chopped
Directions:
Cake
Preheat oven to 350 F and grease and flour an 8-inch cake pan.
Sift together flour, baking powder and salt.
Whisk together egg whites, milk, vanilla and zest.
Cream together butter and sugar until fluffy. Add dry ingredients
alternately with milk mixture, starting and finishing with the flour. Scrape
batter into pan and spread until it is level.
Bake for 30 minutes, until a tester inserted into the center of the cake
comes clean. Allow to cool ten minutes in the pan, then turn out onto a rack
and cool completely.
Orange Syrup
Slice oranges thinly with a serrated knife, and blanch for 1 minute in
boiling water. Strain and cook in sugar mixed with 1 cup fresh water for
about 20 minutes, until pith takes on a clear appearance. Drain, reserving
some of the liquid for brushing the cake.
Bavarian
Heat milk and half & half cream with scraped seeds from vanilla bean and
orange zest.
Stir gelatin with 3 Tbsp cold water to soften.
In a separate bowl, whisk together sugar and egg yolks. Slowly add hot cream
mixture to eggs, whisking constantly. Return cream to pot and stirring
constantly over medium heat, cook custard until it coats the back of a
spoon. Remove from heat and strain. Stir in gelatin.
Chill custard until just below room temperature, but not set, about 1 hour.
Whip the whipping cream to medium peak and stir in liqueur and chopped
candied orange. Fold cream into custard in 3 additions.
To Assemble
Line a 10-inch springform pan with plastic wrap. Lay orange slices around
bottom of pan, curving up the sides of the pan, and around sides. Pour in
custard to cover oranges.
Level cake with a knife if necessary and gently rest on top of custard with
bottom of cake facing up. Brush with orange syrup. Wrap and chill torte for
6 hours.
Turn springform pan onto a plate and remove. Peel off plastic and present.
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