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----- Original Message -----
From: Sara
To: phaedrus
Sent: Sunday, April 20, 2008 9:57 AM
Subject: Fogo de Chao Pamesan Lombo
I ate at the Fogo de Chao Churrascaria in Atlanta a couple weeks ago and had
the most wonderful lombo flavered with parmesan. I have been searching on
the internet to find this recipe but have yet to be able to find it. I
would love to try it at home and see if I can get anywhere close to the same
flavor, and was hoping you may be able to help me find this recipe. I have
search through many copycat sites, but can only seem to find the recipe for
their cheesy bread puffs. Please help. Thank you.
Sara
Hello Sara,
As you found, there is no recipe or copycat available for Fogo de Chao's
lombo.
The first recipe below is from an article by a Brazilian writer. It does not
give specific quantities, but it does tell the Brazilian method of making
this dish
The second recipe is from another churrascaria restaurant, "Texas de Brazil" .
The third recipe is just a method for cooking parmesan crusted pork
tenderloin in the oven. It is not Brazilian.
Phaed
Lomba de Porco com Queijo
Parmesan Crusted Pork Tenderloin
Marinade:
Cover with minced garlic and lightly salt. Squeeze lime juice on it and let
it sit for 1-2 hours or overnight in the refrigerator.
Grill over charcoal
Towards the end of grilling, cover the top with parmesan cheese. Allow this
to melt a little before slicing thinly and serving.
----------------------------
Parmesan Crusted Pork Loin
(Texas de Brazil)
Method
Blend all the ingredients for the marinade.
Cut the pork loin in cubes, incorporate the marinade and mix with a
spatula - marinade overnight.
Use a charcoal grill at medium heat to cook the pork loin, cooking for a few
minutes on each side.
When pork is almost cooked, but still pink inside, remove it from grill.
In a bowl add enough grated Parmesan cheese to coat all the pieces and take
back to the grill.
The time needed to melt the cheese will be the time needed to finish cooking
the pork loin.
Marinade
Ingredients :
1 C Merlot wine
1 T each of: fresh sage, fresh oregano, fresh thyme, fresh rosemary, and red crushed pepper
1 T minced garlic
1 C olive oil
3 T salt
----------------------
Parmesan Crusted Pork Tenderloin
* 2 pork tenderloins (14 ounces each)
* 3/4 cup freshly grated Parmesan cheese, about 3 ounces)
* 2 tablespoons ground cumin (or sage))
Preparation:)
Preheat the oven to 375 degrees F.)
Pat the pork dry with paper towels and lightly season it with salt. In a
small bowl, mix together the parmesan cheese, cumin, and freshly ground
black pepper to taste. Press the mixture all over the pork, coating it as
thoroughly as possible.
Place the pork on a rimmed baking sheet or in a shallow roasting pan. Bake
for 12 minutes. Turn the pork over and bake for 10 minutes longer. (The pork
should be slightly pink in the center.) Remove the pork from the oven,
transfer it to a cutting board, and let it rest for several minutes before
serving. Cut the pork into 1/2-inch-thick slices and serve immediately.
Serves 4
----- Original Message -----
From: Art
To: phaedrus
Sent: Sunday, April 20, 2008 4:35 AM
Subject: Clamato juice recipe
Looking for a recipe for home made Clamato juice.
Art
Hello Art,
See below.
Phaed
Clamato Juice
Ingredients
1 (46 ounce) can tomato juice
4 (10 ounce) cans clam juice
1/4 cup lemon juice
1 teaspoon worcestershire sauce
2 dashes hot sauce
5 dashes celery salt
5 dashes crushed red pepper flakes
Directions
1 Combine all ingredients in a large container and shake well.
2 Note-you will need to re-shake before serving.
-----------------------
Homemade Clamato
1/3 cup tomato juice
2/3 cup clam juice
dash of Tabasco Sauce
3 squirts lemon juice
Mix well
----- Original Message -----
From: Diana
To: phaedrus
Sent: Saturday, April 19, 2008 10:23 PM
Subject: I'm looking for the Tampa Sandwich Recipe Busch Gardens use to sell
It was on a large hamburger type bun with ham and olives
We had this many years ago. I've tried searching the internet for it but
they don't sound right.
Thank You
Diana
Hello Diana,
Sorry, there is no recipe from Busch Gardens available. Your description
sounds vaguely similar to a Cuban sandwich, but a Cuban sandwich is made
with Cuban bread and has pickles, not olives, like the recipes below.
Phaed
Cuban Sandwich
1 loaf Cuban bread*
Prepared yellow mustard
1/2 pound baked ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin dill pickle slices
1/2 pound Swiss cheese, thinly sliced
* Italian or French bread may be substituted.
Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom
halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread.
Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches.
Sandwich Press: Grill sandwiches in a hot buttered sandwich press until flat, bread is
browned, and cheese has melted. Remove from heat; cut each sandwich in half and serve
immediately.
Waffle Iron: Turn over metal plates to the flat surface. Place sandwich in hot buttered
waffle iron, close cover, and grill for 3 minutes on each side.
Griddle: Place sandwich on a hot griddle, and position a heavy iron skillet or bacon
press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size.
Grill the sandwich for 2 to 3 minutes on each side.
George Forman Grill: May also be used.
Makes 4 servings.
-----------------
From: Robin
To: phaedrus@hungrybrowser.com
Subject: Cuban Sandwich recipe post (Tampa Sandwich)
Date: Sunday, November 23, 2008 3:51 PM
Dear Doctor,
You received a request from Diane for a Tampa Sandwich like she
had at Bush gardens years ago. You provided her with a Cuban Sandwich
recipe. I believe she had a Mufaletta. As I recall they served a version of a
mufaletta sandwich.
Thanks Robin
-----------------
From: "Phaedrus"
To: "Diana"
Subject: Re: I'm looking for the Tampa Sandwich Recipe Busch Gardens use to sell
Date: Sunday, November 23, 2008 6:51 PM
Hello Diana,
I received an e-mail from someone who had been to Busch Gardens and said that they
served muffalettas there. A muffaletta is indeed a sandwich that has olives and ham.
They're famous in New Orleans. See below for some recipes.
Phaed
Muffaleta
2 dozen seeded dinner rolls, cut as for a sandwich
12 slices genoa salami, cut in half
6 slices provolone cheese, cut in half
1/2 lb. shaved ham
16 oz. jar salad olives or stuffed olives
2-3 stalks celery , minced
4-6 cloves garlic, minced
1/2 lemon, squeezed
1/8 c. good olive oil
Salt & pepper to taste
Drain olive. Place in food processor or chopper and chop as finely as desired.
Place in bowl along with rest of ingredients; stir well. (This is best when made
the day before you serve it.) On each sandwich, place shaved ham, 1/2 slice genoa
salami, and 1/4 slice provolone cheese. Top with olive salad. Bake until cheese melts.
-----------------------------------
Muffaletta Sandwich
3 large garlic cloves, crushed
1 C. chopped green olives stuffed with pimientos
1 C. pitted and chopped black-ripe olives or Calamatas
1/2 C. roasted sweet red peppers, chopped
1 C. olive oil
3 T. chopped fresh parsley
2 T. white wine vinegar
1/3 pound salami
1/2 pound provolone cheese
1/2 pound mild cheese
1/3 pound mortadella
1/3 pound prosciutto
Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual
sub loaves for smaller sandwiches). Cut the loaf (or loaves) in half, and scoop out a little
of the inside to make some room. Make the olive salad by combining the olives and roasted
pepper, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on
each side of the open loaf - use plenty. On the bottom, place some salami, olive salad, provolone,
mild cheese, and mordatella. Top with the other half loaf. Slice into wedges (or eat the individual
loaves).
Makes 6 servings.
-------------------------------------------
Muffaletta
For the olive salad:
1 gallon large pimento stuffed green olives, slightly crushed and well drained
1 quart jar pickled cauliflower, drained and sliced
2 small jars capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled and thinly sliced diagonally
1 small jar celery seeds
1 small jar oregano
1 large head fresh garlic, peeled and minced
1 teaspoon freshly ground black pepper
1 jar pepperoncini, drained (small salad peppers) left whole
1 pound large Greek black olives
1 jar cocktail onions, drained
Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and
cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in refrigerator. Allow
to marinate for at least 24 hours before using.
For the sandwich:
1 round loaf italian bread
1/4 pound mortadella, thinly sliced
1/4 pound ham, thinly sliced
1/4 pound hard Genoa salami, thinly sliced
1/4 pound Mozzarella cheese, sliced
1/4 pound Provolone cheese,sliced
1 cup olive salad with oil
Split a muffuletta loaf or a loaf of Italian bread horizontally. Spread each half with
equal parts of olive salad and oil. Place meats and cheeses evenly on bottom half and cover
with top half of bread. Cut in quarters.
Serves four
----- Original Message -----
From: Lorraine
To: phaedrus
Sent: Monday, April 21, 2008 10:04 AM
Subject: Recipie Request
Hi,
I have searched the internet and your site of course. I cannot find a recipe for a bar cookie
that my family called Halfway cookies.
It was some kind of cookie dough base, then layered with chocolate chips and then meringue on top.
I have experimented some but can't quite get it right.
Thought I would see if you had any luck finding it.
Thanks so much
Lorraine
Hello Lorraine,
Below is what I found.
Phaed
Halfway Cookies
1 c. margarine
1/2 c. white sugar
1/2 c. light brown sugar
2 egg yolks, slightly beaten
1 tbsp. water
1 tsp. vanilla
Cream margarine, sugar and brown sugar. Add egg yolks, water and vanilla. Sift 2 cups flour with
1 teaspoon baking powder and 1/4 teaspoon soda. Mix flour mixture with first mixture (will be a
stiff dough). Pat this dough on a greased cookie sheet. Sprinkle 1 cup chocolate morsels evenly
and firmly over dough. Beat 2 egg whites until soft peaks form. Gradually add 1 cup light brown
sugar. Beat until stiff and spread over chocolate. Bake in 350 degree oven for about 25 minutes
and golden brown. Do not over bake and be sure to use a cookie sheet with sides or you may have a
rather messy oven.
----------------------------
Halfway Cookies
1/2 c. margarine
1/2 c. brown sugar
1/2 c. white sugar
2 egg yolks
1 tbsp. water
1 tsp. vanilla
2 c. flour
1/4 tsp. salt
1/4 tsp. soda
1 c. chocolate chips
1 c. brown sugar
2 egg whites
Cream margarine and sugars; add egg yolks, water and vanilla. Blend. Add dry ingredients,
which have been sifted together. Mix well. Makes a stiff batter. Pat out on a greased cookie
sheet. Sprinkle chocolate chips on top. Beat 2 egg whites until stiff. Gradually add 1 cup
of brown sugar. Beat well; spread over top layer of chocolate chips to cover all of batter.
Bake for 20 to 25 minutes in 325 degree oven. Cut into bars when cool. Makes 5 dozen small bars.
---------------------------------
Halfway Cookies
1 c. Crisco
1/2 c. brown sugar
1/2 c. white sugar
1 tsp. vanilla
2 eggs, separated
2 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. baking powder
1 (12 oz.) pkg. chocolate chips
Topping:
2 egg whites
1 c. brown sugar
Cream Crisco and sugars. Beat in vanilla and the 2 egg yolks. Beat in flour, baking soda,
salt and baking powder. Pat batter into a greased 9 x 13-inch pan. Sprinkle chocolate chips over
batter and press down. Topping: Beat the 2 egg whites. Add 1 cup brown sugar. Beat and pour
over the top of the batter. Bake at 350 degrees for 25 to 30 minutes. After cooling, cut into
squares.
----- Original Message -----
From: Pam
To: phaedrus
Sent: Sunday, December 02, 2007 8:39 AM
Subject: peppermint puffs
> Dear Phaedrus,
> We have searched and searched for a product from our childhood and cannot
> find them.
> They are peppermint air puffs......they are round air filled puffs of
> candy that have air holes and immediately melt in one's mouth. We can
> find round peppermint "puffs" at Cracker Barrel but they are not the
> air puffs....theirs have a chalk-like consistency even though they do
> melt in your mouth. They are just not the same.
> Can you help us solve this problem? Are they still in existence? Would
> you or a reader know WHERE one can find these today?
> As always you are a wealth of info for all of us out here.
> Thanks again, for the best info website we know.
> Pam
>
Hello Pam,
There's a whole message board page about these. Try some of the links given
there. You may have to buy several brands before you find the right ones. My
grandfather used to buy those, and I think the brand was "King Leo", so I'd
try it first.
The King Leo product is here:
King Leo
The message board is here:
Road Food
Phaed
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