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----- Original Message -----
From: "Eileen"
To: phaedrus
Sent: Monday, March 31, 2003 5:40 PM
> i am trying to find a chicken recipe done by
> harry careys grandson at the holy cow in chicago.
> it is pounded chicken, cooked spinach, goat cheese.
> rolled and baked hope you can help. thank you.
>
Hello Eileen,
It's called "Chicken Italiano". See below.
Phaed
Chicken Italiano
Recipe courtesy Chef Abraham, Harry Caray's, Chicago, IL
4 boneless chicken breasts (7 ounces each)
Salt and pepper
12 ounces sauteed spinach
1 red pepper, roasted, peeled and quartered
12 ounces goat cheese
8 ounces Parmesan
4 teaspoons chopped Italian parsley
6 ounces flour
2 eggs
1/2 cup milk
Bread crumbs
4 ounces Romano
2 teaspoons granulated garlic
Salt and pepper
6 ounces olive oil
Preheat oven to 350 degrees F. Pound chicken and season each breast with
salt and pepper. Top chicken with spinach, red pepper, goat cheese,
Parmesan, salt and pepper, to taste. Roll chicken with ingredients inside.
Lightly dust each piece of chicken with flour. Whisk eggs and milk in bowl.
Roll chicken in milk-egg mix. Combine bread crumbs, parsley, Romano, garlic,
salt and pepper in a separate bowl. Roll chicken in bread crumb mixture.
Heat skillet to low-medium and add olive oil. Lightly saute the chicken
until golden brown on both sides. Bake for 12 to 15 minutes or until done.
----- Original Message -----
From: Liz
To: phaedrus
Sent: Thursday, May 01, 2003 10:14 PM
Subject: coconut pudding
Hi:
My boyfriend is from Taiwan and is telling all the time about his eating
coconut pudding as a child. I thought I would surprise him by making one;
however, I have had problems finding one, could you help, any help would
be appreciated. I would preferably like a baked version if possible.
Thanks.
Liz
Hello Liz,
Below are several versions of coconut pudding, some baked & some not.
These sites have Chinese coconut pudding recipes:
Christine's Recipes
All Recipes
Jolly Mommy Baker
Phaed
Yellow Coconut Pudding (Africa)
Ingredients :
2 c. sugar
6 c. water
4 whole cloves
4 c. finely grated fresh coconut
12 egg yolks
Ground cinnamon
Preparation :
Combine the sugar, water and cloves in a 4 to 5-quart saucepan.
Stirring constantly, bring the mixture to a boil. Then continue to
boil briskly without stirring until the syrup reaches a temperature
of 230 degrees on a candy thermometer, or a few drops spooned into
cold water immediately form coarse threads. Reduce the heat to low
and with a slotted spoon remove and discard the cloves. Add the
coconut, 1 cup at a time, stirring well after each addition.
Continue to cook, stirring frequently, for about 10 minutes, or
until the coconut becomes translucent. Remove the pan from the
heat. In a deep bowl, beat the egg yolks with a wire whisk or
electric beater for about a minute. When they thicken slightly,
stir in 1 cup of the coconut syrup, then pour the mixture into the
remaining syrup and stir together thoroughly. Stirring almost
constantly, cook over moderate heat for about 10 minutes longer, or
until the pudding thickens enough to pull away from the bottom and
sides of the pan in a solid mass. Pour the pudding into a large
heat-proof platter at least 1 inch deep, or into 8 individual
dessert dishes. Serve at room temperature or refrigerate for about
2 hours to completely chill. Just before serving, add ground
cinnamon lightly on top. Serves 8.
----------------------------------
Coconut Pudding
Ingredients :
3/4 c. sugar
4 tbsp. flour
3 c. milk
Dash of salt
4 egg yolks
Preparation :
Mix sugar, flour and salt in top of double boiler and add
remaining ingredients. Cook until pudding is as thick as you want.
Add 1 to 2 cups of coconut (Bakers) and one teaspoon of vanilla
extract. Line baking dish with Ritz crackers on bottom and sides,
pour in pudding. Beat egg whites with 1/4 cup sugar to make
meringue. Cover pudding and bake until meringue is done.
----------------------------------
Hawaiian Coconut Pudding
Ingredients :
1 1/2 c. powdered sugar
1 env. plain gelatin
1/4 tsp. salt
1 1/4 c. milk
1 tsp. vanilla
1 1/2 c. flaked coconut
2 c. (1 pt.) whipping cream
Fruit (fresh or canned)
Preparation :
Combine sugar, gelatin and salt in saucepan. Stir in milk. Cook
over medium heat, stirring constantly until sugar and gelatin are
dissolved. Add vanilla. Chill until mixture is slightly thickened.
Stir in coconut and whipping cream. Pour into gelatin mold, until
hard, unmold and serve with fruit.
----------------------------------
Haupia Coconut Pudding
Ingredients :
4 c. grated coconut (or two 12 oz.cans)
Coconut milk (NOT syrup)
2 c. milk
3 tbsp. sugar
2 tbsp. cornstarch
Dash of salt
Preparation :
Pour heated milk over grated coconut and let stand for 15 to 20
minutes. Strain and squeeze out all the coconut cream. Mix
cornstarch, 1/2 cup coconut cream, sugar and salt. Add remaining
cream slowly. Scald on low heat, stirring constantly. Cook to a
smooth consistency. Pour into shallow pan and when firm, cut into
squares.
----------------------------------
Singapore Coconut Pudding
Ingredients :
1 c. dried shredded coconut
1/2 c. boiling water
1 c. sugar
3 eggs
Pinch of salt
1/4 c. grated fresh coconut
Preparation :
Put dried shredded coconut in a bowl and cover with 1/2 cup
boiling water. Soak for 30 minutes, then pour through a fine sieve
into a pitcher. Squeeze out liquid from coconut. Discard coconut.
Preheat the oven to 350 degrees. Beat the sugar, eggs, and salt
until thick and foamy. Gradually add reserved coconut liquid. Turn
the mixture into a lightly greased 3-cup mold or four ovenproof
dishes and place in roasting pan half- filled with hot water. Bake
for 30 minutes at 350 degrees. Allow to cool, then invert over a
serving plate to unmold. Chill until ready to serve, sprinkled with
grated fresh coconut. Serves 4.
----------------------------------
Tropical Coconut Pudding
Ingredients :
1 (3 1/4 oz.) pkg. vanilla pudding
1/2 c. shredded flake coconut
Crushed pineapple, drained
Cherries
Preparation :
Cook pudding according to package directions. After cooking,
remove from heat and add coconut. Stir while cooling (about 5
minutes). Spoon into individual small cups and cover. Chill in
refrigerator 3 to 4 hours or longer. Top with crushed pineapple
when ready to serve and garnish with a cherry. Serves 4.
---------------------------------
Polynesian Coconut Pudding
Ingredients :
5 tbsp. honey
3 tbsp. cornstarch or arrow root
2 c. coconut milk
Preparation :
Combine honey and cornstarch. Stir coconut milk into honey
mixture, slowly stirring constantly, and heat until thickened.
Do not boil. Pour into individual dishes and chill. One half
cup grated coconut can be added before coconut milk is stirred
in. Top with fresh berries.
----- Original Message -----
From: Michelle
To: phaedrus
Sent: Wednesday, April 02, 2003 5:39 PM
Subject: Savoure Cheese from Uncle Harold's Cabin
Dear Phaed,
I was looking for a recipe on behalf of my uncle Dan and happened
upon this amazing web site of yours. I will give you as many details
as I was given and let you run with it.
The search is for the recipe for a cheese named Savoure, a.k.a Liptauer.
My uncle had it last in 1955 at Uncle Harold's Cabin, a specialty food
store and deli in Charleston, S.C. I did a little research on the web
and found that in fact it is still in operation. My Uncle did request
the recipe but without success. Here's hoping that your powers of
persuasion are much greater that ours.
Here's the details that I have found so far:
Originated in Hungary
Made from a mixture of cream cheese and pot cheese
The Savoure cheese achieves its individuality from the seasonings:
onion, mustard, poppy seeds and beer.
Thank you for efforts in my quest.
Happy Hunting,
Michelle(NY) / Uncle Dan(TX)
Hi Michelle,
I could find absolutely nothing about a"savoure" cheese or cheese spread.
Uncle Harold's Cabin must be just about the only place in the world that
uses that name. However, there are multitude of recipes for liptauer
cheese spread. See below. If you can't get authentic Hungarian lipto
cheese to make it with, use cream cheese or feta cheese.
Phaed
Liptauer Cheese
6 oz Cream cheese, softened
1/4 c Butter, softened
1 ts Sweet paprika
1 ts Capers, drained
2 fl Anchovy fillets, rinsed, dried, & minced
1 Shallot, minced
1/2 ts Caraway seeds
Crackers or toast points as an accompaniment
In a bowl, cream together the cream cheese, and butter. Add paprika,
capers, anchovies, shallot, caraway seeds, and salt and pepper to
taste. Combine mixture well. Pack into a crock and chill, covered for
1 day to meld flavors. Serve cheese with crackers or toast points.
from Lipto, Hungary; a 1947 Gourmet Mag. favorite.
---------------------------
Liptauer Cheese
Makes 1 3/4 cups
This can be spread on a plate or packed into crocks and served with
cucumber slices, celery sticks and radishes. If you can find the
Hungarian Lipto cheese, use it in place of the feta and cream cheese.
4 oz. feta cheese, crumbled
4 oz. cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
3 Tbsp. sour cream
2 anchovy fillets, mashed to a paste
1 Tbsp. finely minced green onion
1 Tbsp. Dijon mustard
1 1/2 tsp. paprika
1/2 tsp. caraway seeds smashed or bruised to release flavor
sea salt and freshly ground black pepper to taste
With a wooden spoon or handheld mixer, cream the feta, cream cheese
and butter until smooth. Add the remaining ingredients and mix well.
Keeps for 2 weeks, refrigerated.
Total Calories: 1424
Fat: 143 grams
Carbs: 13 grams
Fiber: 2 grams
Protein: 29 grams
----------------------------------
Liptauer Cheese #2
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Lb Butter
1 Lb Cream cheese
1 1/2 Ts Caraway seeds
1 Tb Grated onion
2 Ts Chopped parsley
2 Ts Chopped capers
1 1/2 Ts Prepared mustard
Soften butter and cream cheese. Combine all ingredients. Pack in a
crock and sprinkle with parsley. This can be made into a ball and
rolled in parsley. Serve with crackers.
-------------------------------------
Liptauer Cheese
Cream together in a bowl until well blended:
8 oz. of Lipto cheese -OR- if you cannot buy Lipto you can substitute
8 oz. cream cheese -OR- 8 oz. Feta cheese
1/2 cup soft butter
3 Tbs. thick sour cream
Mash 2 anchovy fillets
1 tsp. capers and add to bowl with cheese mixture (Optional)
Add to cheese mixture and blend ingredients thoroughly
1 Tbs. finely chopped onion
1 Tbs. prepared mustard
1 1/2 teas. Paprika
1/2 tsp. Caraway seeds smashed or bruised to release flavor
1/2 teas. salt
Shape into a smooth mound and make slight indentations in mound with
tines of a fork. Sprinkle with Paprika.
Garnish with chopped parsley on plate.
Let flavors mingle in the refrigerator for at least 2 hours before serving.
Goes well with beer. Serve with Pumpernickle or Rye bread.
Makes1 3/4 cups of spread.
--------------------------------
Liptauer Spread
1 (11-ounce) package cream cheese, softened
4 tablespoons butter, softened
1 tablespoon plain yogurt
1/2 teaspoon dried marjoram
3/4 teaspoon paprika
1/4 teaspoon dry mustard
3/4 teaspoon TABASCO brand Pepper Sauce
1/4 teaspoon salt
1 tablespoon capers
1/2 cup fresh or frozen chives or onions, minced
1 head radicchio or red-leaf lettuce
Bagel thins
Combine cream cheese, butter, yogurt, marjoram, paprika, mustard,
TABASCO brand Pepper Sauce Sauce, salt, capers and chives in blender
or food processor; process l minute. Pour into serving bowl and
refrigerate until ready to serve. Wash radicchio and dry well. Trim
off bottom 2 inches. When ready to serve, place radicchio in cheese.
Serve cold as spread with bagel thins.
Makes 2 cups.
----- Original Message -----
From: "Tracy"
To: phaedrus
Sent: Tuesday, April 01, 2003 8:29 PM
Subject: meat recipes
> Hi, I am looking for the following recipes- porketta, beef sticks,
> salami, peppersticks. We do have some but want to get a better,
> different flavors. Thank you. Tracy
>
Hello Tracy,
Due to the number of requests that I'm getting these days, to be fair to
everyone I have to limit my responses to one request per e-mail. Below are
some porketta recipes.
Phaed
Italian Porketta
Yield: 1 Servings
Ingredients
2 lb boneless pork roast (up to - 4)
3 tb dill seed
1 tb fennel seed
1 ts oregano (dried)
1 ts basil (dried)
1/4 ts onion powder
1/4 ts garlic powder
2 ts black pepper
1 ts paprika
Instructions
Combine seasonings together and coat roast with the mixture. Roast in a
shallow pan at 325F for 45 minutes to 1 hour. Let roast rest 5 to 10
minutes before carving.
--------------------------
Porketta Roast
Ingredients
1 tablespoon dill seed
1 tablespoon fennel seed
1 teaspoon dried oregano
1 teaspoon lemon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
4 pounds boneless pork roast
Directions
1 Preheat oven to 325 degrees F (165 degrees C).
2 In a small bowl, combine the dill seed, fennel seed, oregano, lemon
pepper, onion powder and garlic powder. Mix well and apply to the roast.
Place roast in a 10x15 inch roasting pan.
3 Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until
internal pork temperature reaches 160 degrees F (70 degrees C).
--------------------------------
Porketta
Prepare a 3-4 pound boneless pork shoulder roast(#)
as for a rolled roast. Trim out large pockets of
fat but not all the fat on the inside of the roll
and leave a thin layer of fat on the outside of
the roll.
Filling:
Sprinkle the inside the roll with (more or less) -
- About 1/3 cup italian herb seasoning blend(*)--NO SALT ADDED!!!
- About 1/4 cup hot pepper flakes
- About 1/2 cup parsley fresh (use less if dried)
- About 1.5-2 teaspoon granular garlic
- About 1.5-2 teaspoon fennel seed.
- About 1.5 paprika
- About 1.5 teaspoon salt
- (Optional: try a little dillweed dried or fresh)
Roll the roast and secure with cotton string.
Crust:
If dry, moisten the outside of the roll with
water then sprinkle with (more or less as
needed to coat & to taste) -
- About 1 teaspoon granular garlic
- About 1 teaspoon salt
- About 1/8-1/4 cup hot pepper flakes
- About 1/8 cup italian seasoning blend
Bake at 325 degrees until internal temperature
is 170-180 degrees.
Let stand about 15 minutes then remove the string.
Slice. Serve hot or cold--mustard optional.
(#) Using a leaner cut of pork will NOT produce
the same flavor and will be dry.-- A rolled turkey
breast roast will be great if prepared with raw
bacon inside and outside the roll. -- Roasted
turkey drumsticks are good with this seasoning
combination, no fat added but leave the skin on.
(*) Store-bought italian herb seasoning is fine.
If it has sage in it, use it IF sage is at the
bottom of the list of ingredients. We buy herbs
in bulk at co-ops & mix our own blends. Our basic
italian seasoning is:
1 cup dried oregano leaves
1/2 cup each dried marjoram & thyme leaves
1/4 cup each rosemary & savory leaves
1/4 cup fennel seed
----- Original Message -----
From: "Tracy"
To: phaedrus
Sent: Tuesday, April 01, 2003 8:29 PM
Subject: meat recipes
> Hi, I am looking for the following recipes- porketta, beef sticks,
> salami, peppersticks. We do have some but want to get a better,
> different flavors. Thank you. Tracy
>
Hi Tracy,
I didn't have as much luck with the pepper sticks, but see below.
Phaed
Pepper Sticks
Made with Venison Burger!
20 lbs. ground deer burger (or ground beef)
20 lbs. ground pork
2 lg. heads garlic
3 pints of water
16 tsp. red pepper
29 tsp. black pepper
16 tsp. dry mustard
3/4 cup tenderquick seasoning
1/2 cup brown sugar
3/4 cup pickling salt
Mix the deer burger and pork together. Place the water and peeled garlic
heads in a blender and mix well. Add to the burger and mix. Mix the
remaining ingredients together and combine with the meat. Mix very well.
You may need to add additional water. Stuff the meat into casings and smoke.
---------------------------------------------------
Sopresetta is usually made from fresh hams or pork butt... this is the
traditional way. It can be made with beef.
8 pounds lean pork or beef
2 pounds fat back
7 Tsp salt
3 Tsp powdered dextrose *
2 Tbsp black pepper (whole)
2 Tbsp black pepper (ground)
1 Tbsp ground white pepper
1/2 cup corn syrup solids *
2 level tsp Praque Powder #2
1 Tbsp hot cayenne pepper (optional)
*For these two ingredients, You may use Dark Karo syrup, and it is
HEAVY 1/2 cup maybe even a 3/4 cup addition
Chill meat until almost frozen, the grind the meat and fat through 1/2 or
3/4 plate. Mix in all other ingredients and mix well. Refrigerate fo 48
hours, then regrind though 1/4" plate and stuff into hog middles 8 to 10
inch long.
Place sausage in a preheated smoke house of 1005 degrees, and should be
held there until completely dry on the surface. Raise temperature to 120,
and smoke until you get the color you want.
Remove from the smoker, and allow to cool, then keep the sausage between
50 and 60 degrees with a humidity of about 70 to 80 % and hold about 8 to
10 weeks (when 39% weight loss is achieved...)
-----------------------
Dry Slim Jim Sausage Sticks
2 pounds pork back-fat, grind with 1/8" plate
6 tablespoons ground mustard
8 pounds lean beef, grind with 1/8" plate
2 level teaspoons Prague Powder #1 (Modern Cure)
4 tablespoons paprika
6 ounces Fermento
1 teaspoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon ground celery
3 1/2 ounces kosher salt
1 tablespoon mace
1 1/2 ounces powdered dextrose
1 teaspoon ground white pepper
Grinding & Trimming: Trim off excess fat, remove all blood clots, bone,
sinews, cords, etc. and throw out. Grind all the lean meat through a 3/8"
grinder plate and all the fat meat through 3/16" plate. Place in mixing tub,
adding all the ingredients and mixing until evenly distributed.
Stuffing: Slim Jims should be stuffed into smaller-size casing, preferably
18-22 mm. These are available in natural sheep or man-made collagen
casings. Sausage then is placed on smokehouse sticks and spaced properly.
Dry the sausage as follows:
As you stuff the sausage, it normally is hung on the sausage sticks in the
room where you are working. By the time you are finished stuffing the
sausage, much of it already is dry. You may then put it in a preheated
smokehouse at 130 °F with dampers wide open for about 1 hour or until
casings are dry and starting to take on a brown color. Or, you may place
sausage in a cooler and leave until the casings are dry.
Smoking: Mix all ingredients, stuff into 18-22 mm sheep casings. Form to
desired length. Smoke at 100-110° F for 8 hours. Remove smoke and hold at
110° F another 12 hours, then raise temperature to 180° F and cook until the
internal meat temperature reaches 145° F. Allow to cool at room temperature
about 8 hours, then refrigerate, freeze or eat.
---------------------------
Smoked Slim Jims
Slim Jims can be made from any type of lean meat using a ratio of 80% lean
meat to 20% fat. You may use a Polish Kielbasa sausage seasoning or Slim Jim
seasoning of your choice or follow the recipe below.
2 cups ice water
5 Tbsp. salt
1 heaping tsp. marjoram
1 Tbsp. sugar
2 tsp. Insta-cure No. 1 (modern Cure)
1 Tbsp. black pepper coarse
2 cups soy protein concentrate or non-fat dry milk
10 lbs. boneless pork butts
2 large cloves fresh garlic or 2 heaping Tbsp. garlic powder
Optional
Add Red Pepper To Taste
Add Garlic Powder To Taste
Grinding & Trimming:
Trim off excess fat, remove all blood clots, bone, sinews, cords, etc. and
throw out. Grind all the lean meat through a 3/8" grinder plate and all the
fat meat through 3/16" plate. Place in mixing tub, adding all the
ingredients and mixing until evenly distributed.
Stuffing:
Slim Jims should be stuffed into smaller-size casing, preferably 18-22 mm.
These are available in natural sheep or manmade collagen. Sausage then is
placed on smokehouse sticks and spaced properly. Dry the sausage as follows:
When stuffing the sausage, it normally is hung on the sausage sticks in the
room where you are working. By the time you are finished stuffing the
sausage, much of it already is dry. You may put it in a preheated smokehouse
at 130 °F with dampers wide open for about 1 hour or until casings are dry
and starting to take on a brown color. Or, you may place sausage in a cooler
and leave until the casings are dry.
Smoking:
Place the sausage in a preheated smokehouse at 130° F with dampers wide
open for 1 hour until the casings are dry. Apply smoke and increase
temperature of smokehouse to 140° F, with dampers 1/4 open, and hold at this
temperature for 2 hours. Raise the temperature to 160° and continue smoking
for 2 hours. Finally remove the smoke and raise the temperature to 180° F.
Cook until the internal temperature reaches 152° F. (If you are using a
steam cabinet, remove the sausage from the smoker when it has an internal
temperature of 135° F and cook in the steam cabinet to reach 152° F
internally). Remove from smokehouse and shower with cold water until the
internal temperature is reduced to 100-110° F. Allow the sausage to hang at
room temperature for about 30 minutes or until the desired bloom is
obtained. Place in cooler at 38-40° F overnight then refrigerate, freeze or
eat.
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