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Scallops Dynamite

----- Original Message ----- 
  From: Marie
  To: phaed
  Sent: Sunday, April 29, 2001 4:36 PM
  Subject: Scallop Dynamite


  I recently tried a dish at a few Japanese Restaurants in the area of 
  Los Angeles, Ca.  I am desperately trying to locate a recipe to make 
  it at home for my family.   It is called on their menu as Scallop Dynamite,  
  I know it has some sort of mayonaise sauce to it (possibly called: Kewpie).  
  Can you help me locate this, I would be forever greatful.


Hi Marie,

I almost gave up on this one, but I decided to try one more place, and I found the two recipes below. They sound great!


   Sea Scallops Dynamite
  (makes 4 rolls) 

  16 sea scallops, muscle removed 
  1/2 cup homemade mayonnaise 
  1 T sesame oil 
  1 tsp rice vinegar 
  1/2 tsp wasabi powder 
  1-11/2 T soy sauce 
  Black and white sesame seeds 

  Slice scallops and reserve chilled in a bowl. In a separate bowl, 
  mix mayo, sesame oil, rice vinegar, wasabi powder, soy sauce and 
  black and white sesame seeds. Take half of dynamite mayo and mix 
  with sliced scallops. Place dynamite in oyster shells and bake at 
  350 degrees for eight minutes. Finish by broiling for three minutes. 
  Serve with chopsticks. 

  Variations: add mussels, add lobster, add mushrooms, add Asian chile 
  sauce to make it spicier. 

  Serve by themselves, with sticky rice or with a salad of baby greens, 
  mixed with papaya, endame and miso dressing 
  Scallops  Dynamite

  4  cups mayonnaise
  1  teaspoon soy sauce
  2  teaspoons tobiko (flying-fish eggs)
  1/2  lemon
  12  pieces scallops
  4  pieces shrimp, peeled and deveined
  4  pieces cr ab leg meat
  1  piece zucchini, sliced
  6  pieces large mushroom s, quartered

  In a bowl, mix mayonnaise, soy sauce, tobiko and lemon juice. 
  Partly boil seafood to almost done. In a casserole, put sliced 
  zucchini and sliced mushrooms; top with the seafood. Glaze with 
  the sauce until all parts are covered. Broil for about 3-4 minutes 
  or until top of sauce turns a dark golden brown.
  Makes four servings.

More Japanese Steakhouse Recipes

Black Forest Cake

---- Original Message ----- 
  From: MJ 
  To: phaedrus
  Sent: Thursday, April 26, 2001 11:06 AM
  Subject: Black Forest Cake

  I am looking for a recipe for Black Forest Cake.  

  I recently saw Emeril prepare one that looked delicious, but I can't 
  find his recipe.  The show was probably an old re-run or something 
  that had been removed from their files.  

  Can you help?  

Hi MJ, The first one below is from Emeril's cookbook. I am also sending more recipes that I have for this tasty cake, starting with easy ones and getting progressively more complicated.


  Classic Black Forest Cake
  Recipe from Every Day Is A Party, by Emeril Lagasse, 
  with Marcelle Bienvenu and Felicia Willett, published 
  by William Morrow, 1999 
  For the Cake: 
  1/2 cup milk 
  2 teaspoons plus 2 tablespoons unsalted butter 
  8 large eggs 
  1 cup plus 2 tablespoons sugar 
  1 cup all-purpose flour 
  1/2 cup unsweetened cocoa powder 
  1/8 teaspoon salt 
  1 teaspoon baking powder 
  1 teaspoon pure vanilla extract 

  For the filling: 
  2 cups sugar 
  1 cup water 
  1 1/4 cups kirsch 
  2 (15-ounce) cans dark sweet pitted cherries in heavy syrup 
  2 tablespoons cornstarch 

  For the Frosting and Garnish: 
  1 pound confectioners' sugar 
  1/2 cup unsweetened cocoa powder 
  1 stick butter, at room temperature 
  1 1/2 teaspoons pure vanilla extract 
  1/3 cup boiling water 
  1 1/2 cups heavy cream 
  2 teaspoons sugar 
  3 ounces semisweet chocolate, shaved 

  Preheat the oven to 350 degrees F. In a small saucepan, 
  warm the milk and 2 teaspoons of the butter together over 
  medium-low heat. With an electric mixer fitted with a wire 
  whip, beat the eggs and 1 cup of the sugar on medium-high 
  speed in a large mixing bowl until the mixture is pale yellow, 
  thick, and tripled in volume, about 8 minutes. With the mixer 
  on low speed, beat in the warm milk mixture. Sift the flour, 
  cocoa, baking powder, and salt into a small mixing bowl. Add 
  half the flour mixture to the egg mixture and blend thoroughly 
  until smooth. Repeat with the other half. Add the vanilla and 
  mix gently. Grease 2 8" round pans with the remaining 2 tablespoons 
  butter. Sprinkle evenly with the remaining 2 tablespoons sugar. 
  Pour the cake batter into the pan, spreading it evenly. Bake until 
  the cake springs back when touched, about 15 minutes. Cool for a
  bout 2 minutes, then gently flip it out onto a large sheet of 
  parchment paper. Let cool completely. 

  For the filling: Combine the sugar and water in a small saucepan 
  over medium heat. Bring to a boil, stirring to dissolve the sugar, 
  and cook for 2 minutes. Remove from the heat and let cool completely. 
  Stir in 1 cup of the kirsch and stir to mix. In another saucepan over 
  medium heat, bring the cherries to a boil in their syrup. In a small 
  bowl, dissolve the cornstarch in the remaining 1/4 cup kirsch and add 
  to the cherry mixture. Whisk until it thickens, about 2 minutes. 
  Remove from the heat and cool completely. 

  Assemble the cake: Using a serrated knife, carefully cut each cake 
  horizontally in half to make 4 layers. Brush the tops of all the 
  layers with equal amounts of the sugar syrup. Let the liquid soak 
  into the layers for about 30 minutes. Place the bottom layer on a 
  large cake plate. Spread 1 cup of the filling evenly over this layer, 
  then top with a second layer of cake. Spread 1 cup of the filling evenly 
  over it. Repeat the same process with the third layer and another cup of 
  the filling. Top with the fourth layer. To Finish: Sift together the
  confectioners' sugar and cocoa powder into a medium size bowl. Add the 
  butter and mix with an electric mixer until incorporated. Add 1 teaspoon 
  of the vanilla and the boiling water and mix until smooth. Let cool. 
  Combine the cream, the remaining 1/2 teaspoon vanilla, and the sugar in 
  a medium-size mixing bowl and, using an electric mixer, whip until soft 
  peaks form. Ice the sides and top of the cake evenly with the chocolate 
  frosting. Spoon the whipped cream over the top of the cake and sprinkle 
  with the chocolate shavings. Slice and serve the cake. 
  Prep Time: 25 minutes
  Cooking Time: 1 hours 15 minutes
  Easy Black Forest Cake

  1 German Chocolate or Devil's Food cake mix 
  Eggs and shortening as called for on the box 
  1/3 cup plus 4 Tablespoons rum 
  1 cup semi-sweet mini-morsels 
  1 can cherry pie filling 
  1 pint heavy whipping cream 
  1-1/4 cup powdered sugar 
  1-1/2 teaspoons vanilla extract
  Prepare cake mix per directions on box except substitute 1/3 of the 
  water with 1/3 cup rum. When mix is prepared, stir in mini morsels. 
  Bake as usual per box.

  Stir 4 Tablespoons rum into cherry pie filling. When cake is cool, 
  use pie filling as filling between cake layers. Try to keep extra 
  liquid from pie filling away from edge of cake. Whip heavy cream with 
  vanilla extract and powdered sugar until stiff. Spread over cooled cake. 
  Garnish cake top with shaved chocolate and cocktail cherries. 
  Refrigerate at least two hours before serving
  Black Forest Cake w/Cherries
  1 dark chocolate cake mix (or your own from scratch) 
  1/4 c. kirsch (cherry brandy) 
  1 can cherry pie filling 
  16 oz. heavy whipping cream 
  1/2 c. confectioners' sugar 
  Maraschino cherries, drained 
  8 oz. semi-sweet bar chocolate for chocolate curls 
  1. Thoroughly drain cherry pie filling in a colander to remove 
  most of the thickened juices. 
  2. In two 9 inch pans, bake cake and then remove as directed. 
  3. When cool, sprinkle kirsch over both cake layers. 
  4. Chill electric beaters and large bowl, beat cream until it 
  thickens slightly, gradually add confectioners' sugar and beat until 
  thick enough to hold its shape. 
  5. Over waxed paper, shave chocolate bar with vegetable peeler, 
  refrigerate curls until ready to use. 
  6. Assemble cake - place one layer on serving plate and spread its 
  top with 1/2 inch thick layer of whipped cream and strew the cherries 
  over the   cream leaving about 1/2 inch margin around border of cake 
  with no cherries. 
  7. Set other layer on top of cherries and spread top and sides of cake 
  with remaining cream, shape whipped cream into decorative swirls on top. 
  8. With fingers, gently press chocolate curls into cream on sides of cake. 
  9. Garnish top with drained maraschino cherries, if desired, or with a 
  few remaining chocolate curls. 

Jalapeno Cheese Potatoes

---- Original Message ----- 
  From: Suzanne
  To: phaedrus 
  Sent: Friday, April 27, 2001 2:02 PM
  Subject: Recipe request

  Hi!  I'm looking for a recipe for Jalapeno Cheese Potatoes like they 
  make at Fuddrucker's for a friend.  Can you help me find them?  

Hi Suzanne,

Sorry, I searched everywhere, and could find nothing listed that way. I'm sending you the only recipe that I could find that had potatoes, cheese, and jalapenos. I'm sure it's not what you want, but it sounded tasty, so here it is.


  Tex-Mex Potatoes

  Makes 4 servings  

  4 baking potatoes 
  1 tablespoon vegetable oil 
  1 onion, chopped 
  1 large green bell pepper, chopped 
  1 teaspoon minced garlic 
  1 (16 ounce) can chili beans in spicy sauce, undrained 
  1 tablespoon vegetarian Worcestershire sauce 
  1/2 teaspoon minced jalapeno peppers 
  1 cup shredded Monterey Jack cheese 
  1 Scrub potatoes and prick in several places with toothpick or sharp 
  knife. Place on paper towel in microwave and cook at high power for 
  8 minutes Turn and rotate potatoes and cook for another 8 to 10 minutes 
  or until tender. Alternately you can bake potatoes in a 400 degrees F 
  (200 degrees C) oven for about 1 hour or until tender 
  2 Over medium high, heat oil in a medium skillet. Saute onions and bell 
  peppers until softened. Stir in beans, Worcestershire sauce, and 
  jalapeno peppers. Reduce heat to low, cover and simmer for 5 to 6 minutes. 
  3 Split potatoes and top with bean mixture. Sprinkle with cheese. 

For a jalapeno cheese sauce to dip your fries in, try this: Serious Eats

Frozen Meats

----- Original Message ----- 
  From: Guy 
  To: phaedrus 
  Sent: Wednesday, May 02, 2001 10:13 PM
  Subject: Ground Veal

  I took one pound of ground veal and divided it in half.I put 1/2 a 
  zip lock freezer bag pushing all air out before freezing.
  I did this on 8-31-00. Do you think it is still safe to use. What would 
  you think the time frame on beef and pork frozen this same way would be?

Hello Guy,

All my sources say that ground meats of any kind begin to deteriorate after being frozen for 3 months. After that, they may be safe to eat, but their taste and quality is adversely affected. Solid meats, on the other hand, can be frozen for up to six months without deterioration. The reason for the difference is that the grinding process exposes more of the meat to air.

Bottom line? I'd be safe and chunk the veal.


Juliet Who?

----- Original Message ----- 
From: nicmar
Sent: Saturday, April 28, 2001 2:24 PM
Subject: a question......

> in shakespeare's romeo and juliet "what is juliet's family name?
> please send answer to nicmar
> thank you for ur time 

Hello nicmar,

It's Romeo Montague and Juliet Capulet.



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