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----- Original Message -----
From: "Carol"
To: phaedrus
Sent: Monday, May 12, 2003 1:33 PM
Subject: Recipe for Tomato Cobbler
> Would you have a recipe for Tomato Cobbler?
>
> Thanks.
>
> Carol
>
Hi Carol,
Is this what you mean?
Phaed
Deep Dish Tomato Cobbler
Ingredients :
2 1/2 lb. ripe tomatoes
3/4 c. sugar
3/4 c. brown sugar
1 tsp. cinnamon
1 tbsp. vanilla
1/2 c. oleo
3/4 c. water
Pastry dough for 8 inch pie
Preparation :
Simmer all ingredients (except dough) for 25 minutes. Roll dough
thin. Cut in half. Cut 1/2 of dough into small squares, 1/2 inch
wide. Drop into simmering filling and let simmer about 5 minutes
before time is up. Pour into baking dish. Cover with the rest of
dough cut in strips. Sprinkle top with sugar. Bake at 450 degrees
for about 15 minutes or until browned.
----- Original Message -----
From: Rick
To: phaedrus
Sent: Monday, May 12, 2003 10:57 AM
Subject: Ronnie's Deli Recipes
When Ronnie's Deli in Orlando closed, they took the recipes of many
peoples childhood! If someone connected to Ronnie's was interested
in writing a cookbook, it would be an instant success. Any connections
to Carlos or the family or the 100's of dedicated waiters, waitresses
or bakery/deli employees? I would even love to find a menu!
Orlando before Mickey,
Rick
Hi Rick,
The only mention that I can find anywhere of Ronnie's in Orlando is on this site:
Don Pepes
I'll print your letter, though. Maybe another reader will respond.
Phaed
There are some Ronnie's deli recipes here:
Victory Cake
Cabbage Soup
----- Original Message -----
From: Pat
To: phaedrus
Sent: Monday, May 12, 2003 12:22 PM
Subject: mojo
Could you tell me what Mojo (sauce) is? Is it certain ingredients or the
way it's prepared? I'm very confused. Pat
Hi Pat,
Well no wonder you're confused. There are at least half a dozen sauces
called "mojo sauce." I got confused myself reading all the different
recipes. There are some below. Mojo sauce is certain ingredients prepared
a certain way and then used to spice meat or vegetables. Sort of like a
barbecue sauce or a hot pepper sauce. The ingredients vary and the uses
vary according to where you are. In the Caribbean, it's used mainly on pork.
In the Canary Islands, it's used on potatoes. Elsewhere it's used on beef
and chicken.
Phaed
Mojo Sauce
Yields 1 quart
1/2 cup vegetable broth
1/2 cup fresh lime juice
1 cup fresh orange juice
1 cup yellow onion, 1/4" diced
1 cup plum tomato, 1/4" diced
1/2 cup red pepper, 1/4" diced
1/4 cup scallion (green onion), 1/4" sliced
1 T oregano, fresh, chopped
2 T cilantro, fresh, chopped
1 T garlic, minced
1/2 tsp allspice, ground
1/4 tsp cinnamon, ground
3/4 tsp black pepper, ground
1/2 tsp thyme, dried
pinch Cayenne pepper
1. In a food processor, combine ingredients. Mix until smooth.
2. In saucepan, bring sauce to a boil. Reduce heat and cook for 2 to
3 minutes, stirring frequently. Keep hot (about 140F).
For Pork Tenderloin:
Grill: Place tenderloin on a preheated 350F grill. Cook for 5 to 7 minutes
on each side until a minimum internal temperature of 155F is achieved.
Roast: Place tenderloin on rack. Cook in a 375F oven for 35 minutes or until
a minimum internal temperature of 155F is achieved.
Slice pork tenderloin and ladle on Mojo Sauce. Serve hot.
-------------------------------------------------------
Mojo Sauce
Peel and section one whole, small clove of garlic
Add 1 large table-spoon of cumin powder
Add 1 large table-spoon of paprika
Add 1 large table-spoon of sea-salt
Add a little olive-oil and grind all of it into a paste
(make sure you grind out all the lumps of garlic!)
Scrape the mixture into a blender. Use more olive-oil to get all the mixture
out.
Add to the blender 1/2 a red pepper, finely chopped and blend.
add another 1/2 chopped, red pepper and blend
add another 1/2 chopped, red pepper and blend
add another 1/2 chopped, red pepper and blend
(so 2 whole red peppers in the end)
add more olive oil to dilute as required or leave it as above for nice and
spicy.
------------------------------------------
Canary Islands Potatoes with Mojo Sauce
Makes 6 servings
In Spain's Canary Islands, off the northwest coast of Africa, the potatoes
for this dish are cooked in seawater and liberally splashed with tart and
fiery Mojo Sauce. You can also use this sauce as a dip. Cut the potatoes
into quarters before boiling. Arrange the prepared potatoes on a serving
platter, spear them with wooden toothpicks, and serve the Mojo sauce on the
side.
12 medium red-skinned potatoes
1/2 cup red wine vinegar
2 tablespoons olive oil
2 garlic cloves, pressed
2 teaspoons minced fresh parsley
3/4 teaspoon paprika
3/4 teaspoon cumin seeds,
toasted and slightly crushed
1/2 teaspoon salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
1. Cut the unpeeled potatoes in half. Bring a large pot of salted water
to a boil and add the potatoes. Cook until tender but not mushy, about
15 minutes. Drain well.
2. Meanwhile, make the Mojo Sauce by whisking together the vinegar and
olive oil in a small bowl. Add all of the remaining ingredients. Whisk
again. Pour the sauce over the potatoes and serve hot or at room temperature.
Per serving: 267 calories, 5g protein , 5g fat, 52g carbohydrates,
0 cholesterol, 1211mg sodium, 5g fiber.
----------------------------------------
Cuban Pork with Mojo Sauce
2 lbs. boneless pork loin roast
1 cup extra virgin olive oil
14 cloves of crushed garlic
1 cup key lime juice
1 tsp. ground black pepper
1 tsp. salt
1 1/2 tsp. cumin
Try Mojo sauce on other meats. It's a great marinade for grilled
chicken.
Preheat oven at 350°. Place the garlic & olive oil in a 1 qt. pot.
Over medium-low heat, gently sauté the garlic until soft. Add lime
juice & spices. Bring sauce to a boil. Reduce heat, cover and simmer
for 5 minutes.
Place the roast in a covered ovenproof casserole. Pour 1 cup of the mojo
sauce over the pork. Cover and bake for 1 hour. During cooking, baste
the roast twice. Remove from oven and shred the pork with 2 forks. The
loin should easily fall apart. Add more mojo if necessary. Excellent
with yellow rice & black beans. Serves 6.
----- Original Message -----
From: "James"
To: phaedrus
Sent: Monday, May 12, 2003 9:44 AM
Subject: Colored Popcorn of a slighlty different bent
> When I was a kid, my grandfather used to make popcorn that when it
> popped, it was already colored, like the color was infused into the
> kernels before popping.
>
> I was wondering if that is a difficult thing to do at home.
>
> James
>
Hello James,
I could not locate any instructions on how to do that. It seems to me that
it should be quite difficult, because in order for the popped corn to be
colored, the dye or colorant would have to get into the inside of the
popcorn kernel. You could try something like soaking the kernels in food
coloring, I suppose. It's possible that whatever kind of colorant your
grandfather used has since been determined to be a health risk of some sort.
Perhaps he bought his popcorn from someone who watered the popcorn plants
with colored water, so that the kernels absorbed the color? (Just a wild
thought...)
Here's a website that says their colored popcorn seed pops up with "flecks
of color":
Detroit Popcorn
Phaed
----- Original Message -----
From: Babs
To: phaedrus
Sent: Saturday, May 10, 2003 11:53 PM
Subject: milk
My computer been playing up so hope this will work. I am after a sure way
to make ones own condensed milk , thanks from Babs
Hi Babs,
See below.
Phaed
Homemade Sweetened Condensed Milk
1 c. milk
2/3 c. sugar
1/3 c. boiling water
3 tbs. butter, melted
Combine in a blender and blend until smooth.
Makes 1 1/4 c. or a 14 oz. can.
Keeps in the refrigerator.
------------------------------
Homemade Sweetened Condensed Milk
Ingredients :
3/4 c. sugar
1/4 c. butter
1/3 c. water
1 c. dry milk
Preparation :
In 2 cup glass measure add water, sugar and butter. Microwave on
High for 1 1/2 to 2 minutes, until boils, stirring every 30 seconds.
Combine in blender in blender with dry milk. Process until smooth.
Refrigerate. Makes 1 cup. (Double recipe to equal 1 2/3 cup or 14
ounce can.)
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