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----- Original Message -----
From: Nancee
To: phaedrus
Sent: Friday, April 04, 2008 9:51 AM
Subject: Catfish
Searching for a recipe for "Catfish Log". Contains: smoked catfish, flaked; cream cheese;
horseradish; chipped onion; lemon juice. After combining ingredients it is rolled into a log,
then rolled in finely chopped pecans. Spread on crackers with a knife. I believe there are
other ingredients I can't remember, plus I have no idea of proportions. Any help you can give
me would be very appreciated. Thanks in advance
Nancee
Hi Nancee,
Sorry, no "catfish log", and nothing with horesradish, but see below.
Phaed
Southern Smoked Catfish Pate
ingredients
1/3 cup smoked catfish, flaked
1 (8ounce)package cream cheese , softened
1/2 cup butter or margarine , softened
2 tablespoons red wine
1 tablespoon lemon juice
1/2 garlic clove , crushed
1/8 teaspoon black pepper
toast, fingers or assorted crackers
lemon wedges
directions
Combine all ingredients except toast and lemon wedges in a processor bowl; process until
ingredients are mixed well.
Chill in molds or crocks. Serve on toast fingers or crackers; squeeze lemon wedges over pate.
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Catfish Pate
16 ounces smoked catfish
8 ounces softened cream cheese
1/4 cup finely chopped onion
Juice of 1 lemon
1 teaspoon Worcestershire sauce
Smoke the catfish in a Cajun cooker with hickory sticks and charcoal for 2 1/2 to 3 1/2 hours.
Mix ingredients in a large bowl
and season to taste with garlic, paprika, etc. Shape into a loaf and cover with chopped parsley
and pecans.
Serve on crackers or Melba toast.
----- Original Message -----
From: Mary Lou
To: phaedrus
Sent: Thursday, April 03, 2008 6:17 PM
Subject: Thanks for recipe
Thank you very much for the pound cake recipe. It sounds very much like the one I lost.
I have another challenge for you. A friend of mine worked in Dubai for a while, and while
there, enjoyed "Lollipop Chicken". I'd love to find a recipe that would duplicate it.
I think it had a sweet/sticky coating on it.
Thank you,
Mary Lou
Hello Mary Lou,
The problem with "lollipop chicken" is that there is no single recipe with that name. I found
several recipes, but none are of Dubai or Middle-Eastern origin. The majority of recipes for
this appear to be Indian or Thai or Vietnamese. See below for four recipes.
Phaed
lollipop chicken
Ingredients
chicken wings-16 pieces
corn flour-1 cup
ginger paste-1 tsp
garlic paste-1 tsp
green chillies paste-1 tsp
soya sauce-2 tsp
egg-1(remove the yolk)
red color-a pinch
salt to taste
vinegar-2tsp(vinegar marinated with green chillies for 2 days)
ajno-moto-a pinch
oil to deep fry
Method
1)take a chicken wing piece cut it into 2 pieces,leave the end bone piece. in one piece remove the
skin & bring the flesh part to one side like lollipop.in another piece remove the skin & a thin
bone,then bring the flesh part to one side as we did earlier.follow the same step for rest of the
pieces.u will get 16 lollipop chicken in 8 chicken wings.wash the chicken with water& keep it
aside for the water to drain. 2)now take the egg in a bowl beat it well.mix all other ingredients
to it except the oil.then put the chicken pieces.mix it well.let it marinate for 2hours. 3)heat
the oil in a kadai.take a chicken piece once again bring the flesh part to one side ,dip it in the
batter to coat the chicken well.then put it in the heated oil.deep fry till well cooked,it takes
2-3 min on medium flame.do not over lap the chicken while deep frying.
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Lollipop Chicken
2 tbsp ginger garlic paste
4 tbsp all-purpose flour
4 tbsp corn flour
3 tbsp soy sauce
1 tsp red chili powder
1 tsp sugar
1/2 tbsp white vinegar water, as needed
water as needed
8 to 10 small drumsticks or chicken wings, skinned
1 1/2 cups vegetable oil
celery and carrots for garnish if desired
ranch dressing
large bowl, deep pan
Directions
In a large bowl, combine the ginger-garlic paste, all purpose flour, corn flour, soy sauce, red
chili powder, sugar, and vinegar. Add enough water to give it a thin, smooth consistency. Add
the chicken and refrigerate for 3 to 4 hours.In a deep pan, heat 5 to 6 tbsp of vegetable oil.
Add a few pieces of chicken to the oil, and pan-fry until crisp. If the oil begins to splatter,
you can cover the pan with a splatter guard or a cover. Continue until all the pieces are cooked.
Discard any remaining marinade.Remove the chicken pieces and place on a paper towel to drain off
any excess oil. Serve immediately.
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Lollipop Chicken Wings Recipe
Ingredients : Serves 6-8
450 g Chicken wings
125 g Flour
1 teaspoon Baking powder
1/2 teaspoon Salt
1 teaspoon Pepper
2 Eggs, lightly beaten
250 ml Oil
Method :
Remove wing tips and discard. Separate the middle and lower wing segments.
Remove the smaller bones from the middle wing segment, so that only one large bone remains in
each middle segment of wing.
With a knife, push the meat, including the skins onto the top of each bone so that all the meat
is at the top. The rest of the bone should be empty of meat, so it looks like a lollipop stick.
In a shallow bowl, combine flour, salt, pepper and baking powder.
Dredge the fleshy tip of each chicken wing "lollipop" in the flour mixture.
Dip in eggs then dredge again in flour.
Heat the oil in a wok and deep-fry the chicken "lollipops" in batches until golden brown.
Drain on paper towels and serve with tomato ketchup.
-------------------------------------
lollipop chicken
Categories
Poultry
Yield
12 Servings
Measure Ingredient
3 pounds Chicken wings
3/4 cup Sugar
1/2 cup Japanese vinegar
2 tablespoon Catsup
1 tablespoon Shoyu
1/2 teaspoon Salt
1 teaspoon MSG
1/4 cup Chicken stock
Katakuri
Garlic salt
Cut wings into three pieces; use tips for stock. Remove small bone from center piece of wing,
cut around bone and push meat up to other end. Do same for other part of wing. Dry with paper
towel. Sprinkle with garlic salt and leave for 2 hours. Roll in katakuri, dip in 3 beaten eggs
and deep fry. Dip each lollipop chicken immediately in sauce made with sugar, vinegar, catsup,
shoyu, salt, ajinomoto and stock. Place on baking pan and bake at 350 degrees for 30 minutes.
Can be served cold. Not necessary to make each joint a lollipop
Texas Hot Lunch Hot Dog Sauce
3 lg. onions (fry alone)
1 1/2 lb hamburger
1 tbsp. allspice
2 tsp. oregano
2 tsp. celery seed
1 tsp. ground cayenne pepper
4 tsp. salt
6 tbsp. catsup
6 tbsp. chili powder
1 tsp. paprika
1 garlic onion
1 qt. water
Fry onions, then add remaining ingredients and simmer 1 hour. Makes 1 1/2 quarts. Add more water
if needed.
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Texas Chili Dogs
2 tbsp. oil
1 lg. onion, chopped
2 garlic cloves, chopped
1/2 lb. lean ground beef
1 (15 oz.) can Italian-style chopped tomatoes, drained
1 (15 oz.) can chili beans
1 tbsp. chili powder (more or less to suit taste)
6 hot dogs
6 hot dog buns
Chopped raw onion (optional)
Shredded Cheddar cheese (optional)
In a skillet, heat oil. Add onion and garlic and saute for 5 minutes or until onion is transparent.
Add beef and saute until browned. Add the tomatoes, beans, and chili powder. Cover and simmer
approximately 10 minutes. Add hot dogs and simmer for at least 5 additional minutes. Partially
fill each hot dog bun with chili mix. Place a hot dog on top. Top with chopped raw onion and/or
shredded cheese, if desired, and serve
More Hot Dog, Chili Dog & Coney recipes
Hot Shoppes French Fried Onion Rings
Preparation:
1. Use only large (at least 3" in diameter) round Spanish onions for rings.
2. Remove the solid root at the end.
3. Cut 1/4" slice from the end of each onion and peel.
4. Slice onions 1/4" thick and separate into rings. A full onion ring, broken on one side may be used.
5. Prepare egg wash: Combine 2 large beaten eggs with 1/2 cup cold water.
6. Dip sliced onions, a few at a time, in egg wash, then dip in flour. Let flour coated rings stand
on parchment or wax paper-lined trays in slightly overlapping rows to dry - for a minimum of 15 minutes.
7. Dip flour-coated rings again into egg wash and then into live bread crumbs (see recipe below).
8. If onion rings are not fried immediately, place rings on clean parchment or wax paper-lined trays
in slightly overlapping rows.
9. Hold refrigerated until time of service.
10. In vegetable oil preheated to 350° F, fry onion rings until golden brown. Separate onion rings
during frying process to keep them from sticking together.
11. Place only one layer of onion rings at a time in a deep fat fryer or a deep electric skillet.
12. Drain on paper towels or wire racks.
13. Slat lightly before serving.
Note: Do not cover onion rings when they have been prebreaded and refrigerated or they will become
soggy.
Live Bread Crumbs
Preparation
1. Use day-old bread.
2. Place bread in mixing bowl of heavy duty mixer and mix with a wire beater on low speed until fine
crumbs are formed.
3. Hold crumbs in a tightly closed plastic bag in the refrigerator until needed.
Note:
- If a heavy duty mixer is not available, bread may be finely grated on a hand-held grater.
(Marriott Hot Shoppes Cookbook)
More Hot Shoppes Recipes
As you know, I'm partial to mysteries & detective novels as well as to good food, and when I find a
novel or a series of novels that combine both, I am well pleased. I've spotlighted several cookbooks
based on dishes & recipes from such novels already, and I've recently found another one. The novels
are the Martha's Vineyard mysteries by Philip R. Craig, and the cookbook based on the series is
"Delish!" by Philip R. Craig and Shirley Prada Craig. (available at Amazon).
The hero of this series of novels is J.W. Jackson, an ex-cop from Boston. He was shot in the line of
duty and has a bullet lodged near his spine. He's semi-retired now and living on Martha's Vineyard,
where he spends his time fishing for bluefish and striped bass and bonito and weakfish, digging
for clams and quahogs and littlenecks, tending his vegetable garden, and getting involved in mysteries.
J.W also loves to cook, and "Delish!" is his favorite decriptive term for good food. He applies it
often to dishes such as smoked bluefish salad and the deep-fried cauliflower below.
Deep-Fried Cauliflower
1 head of cauliflower
Milk
Flour
Vegetable oil
Salt and pepper to taste, or use other spices such as curry or cajun seasoning
Clean cauliflower and cut into bite-sized flowerets. Dip flowerets into milk to coat and dredge in
seasoned flour, shaking off excess flour. Deep fry in hot oil until just lightly colored. Do not
overcrowd pieces. Drain on paper towels and keep hot until allcauliflower is fried.
Serve hot and pass the salt shaker for those who prefer additional seasoning.
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