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Seared Tuna Tambour

----- Original Message ----- 
From: Tara 
Sent: Saturday, May 21, 2011 2:48 PM
Subject: Recipe Request

I need your help!!! I had the most amazing piece of seared tuna at 
Pappadeaux's Seafood Restaurant in Norcross, GA on Mother's Day. 
It is called Hawaiian Yellowfin Tuna Tambour, and it is simply amazing. 
My youngest daughter, who won't ever try anything that isn't called 
'chicken fingers' even tried it and liked it.

It had some sort of chili rub on it, making it almost taste like steak. 
There was a béarnaise sauce and lump crabmeat served with it, but the 
tuna was definitely the star.

If there is anyway to get this recipe, I'd appreciate it. Can't wait to 
go back to order this again, or better yet, make it in my own kitchen!

Thanks so much,


Hi Tara,

Wish I could help, but I had no success locating this recipe. There's a photo of it here:

The Pappadeaux menu describes it like this:

"Hawaiian Yellowfin Tuna Tambour":
"seared tuna with a chili crust finished with jumbo lump crabmeat in beurre blanc with green bean frit."


Apple Oatmeal Cookies

----- Original Message ----- 
From: Kim 
Sent: Monday, May 23, 2011 11:59 AM
Subject: oatmeal cookies

I'm looking for a recipe from a BHG cookbook, probably published in the 
60's. This recipe contained finely chopped apples cooked in a sugar syrup, 
and the whole thing was added in.  I've checked numerous websites without luck, 
including BHG.  Any help you can give is much appreciated!!!  


Hi Kim,

Sorry, I had no success with this.


Here is the recipe from my 1966 BHG Cookies and Candies cookbook. 
 Timm in Oregon

Apple Filled Oatmeal Cookies


For the Apple Filling:

1 cup unpared apple, finely diced 
1/4 cup raisins 
1/4 cup pecans, chopped 
1/2 cup granulated sugar 
2 tablespoons water 

For the Oatmeal Cookies:

1 cup butter 
1 cup brown sugar, packed 
2 large eggs 
2 cups sifted all purpose flour 
2 teaspoons baking powder 
1/2 teaspoon plain salt 
1 teaspoon cinnamon 
1/2 teaspoon ground cloves 
1/2 cup milk 
2 cups quick cooking rolled oats 


For the Apple Filling: In a saucepan the combine apple, raisins, pecans, 
granulated sugar and water. Cook and stir until thick and apple is tender, 
about 10 minutes. 

For the Oatmeal Cookies: Cream the butter and brown sugar until fluffy. 
Beat in eggs one at a time. 

Sift together the flour, baking powder, salt, cinnamon and cloves. 
Add to the creamed mixture alternately with the milk. Stir in the 
rolled oats. 

Set aside about 3/4 cup of dough. Drop the remainder from teaspoon onto 
a greased cookie sheet. Make a small depression in center of each cookie. 
Top with Apple Filling and a small amount of reserved dough. Bake the filled 
cookies at 375F degrees for 10 to 12 minutes.

Zucchini Chips

----- Original Message ----- 
From: Louise 
Sent: Tuesday, May 24, 2011 5:54 PM
Subject: zucchini Chips

Dear Uncle

Thanks so very much for the last recipe of the Ham and Potato recipe.
I made it and it was really I have another want.haha I stopped 
at a take out place one time in Riverside california and they had deep 
fried Zucchini chips and I ate 3 of their servings and they were delicious.
I haven't been able to find them anywhere you know who serves them 
or how to make them.I believe the name of the place I stopped at was called 
"big D " but I'm not sure now.
I hope you have a wonderful day Uncle and thanks again for helping me.


Hello Louise,

I cannot find a recipe for them from anyplace called "Big D". There are recipes for them on these sites:


Thrifty Fun

Food and Wine



Boston Globe Chocolate Sauce

----- Original Message ----- 
From: "Betty " 
Sent: Sunday, May 29, 2011 11:09 PM
Subject: Need recipe for Chocolate Sauce posted in Boston Globe Confidential 

>A friend is looking for the chocolate sauce recipe that was posted in the 
>Boston Globe Confidential Chat. She does not have the date of this posting.
> I cannot find it for her, but have high hopes that you will be able to 
> locate it for us.
> Thanks for your help.
> Betty

Hello Betty,

I found the below recipe in the Boston Globe Cookbook.


Hot Fudge Sauce from The Boston Globe Cookbook

Makes 2 cups

1/2 cup (1 stick) unsalted butter, cut up
6 tablespoons  unsweetened cocoa powder
4 ounces   bittersweet chocolate, chopped
1 cup   granulated sugar
1 cup   evaporated milk
1 teaspoon  vanilla

1. In a saucepan, melt the butter over heat. Add the cocoa and mix until 
smooth. Stir in the chocolate, sugar, and evaporated milk.
2. Bring to a boil and cook, stirring constantly, for 5 minutes.
3. Remove from heat. Stir in vanilla. Use hot or transfer to a plastic 
container and refrigerate. To use: Reheat over medium-low heat until liquid 
and hot again. 

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