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From: Jean
Sent: Friday, June 05, 2015 4:28 PM
To: phaedrus@hungrybrowser.com
Subject: Sensational 7 cake from Red Lobster
Good afternoon. You may have received this request before, and maybe
I am looking in the wrong location. Red Lobster used to make a dessert,
I believe it was call the Sensational 7 cake. It was a chocolate cake
with 7 different kinds of chocolate. Am I just not finding it on your
website? It was sometime during the 1990’s. Thanks for your assistance.
Jean
Hi Jean,
Sorry, no I don’t have it and I could not find it anywhere. There are a
couple of requests on message boards that have been there for two years
and have had no success.
I’ll post this on the site.
Phaed
Hey Phaed:
Perhaps this website will fulfill their request:
Seven Sins Chocolate Cake
Timm in Oregon
From: "Holden"
To: "Phaedrus"
Subject: Uncle, For You, Yet Another . . .
Date: Thursday, June 04, 2015 4:20 PM
In these parts -- The Chesapeake Bay's Maryland and Virginia Eastern Shores
-- crab soup is *popular*.
Despite brief Chesapeake crabbing seasons, blue-crab from the South and
imports from abroad serve to maintain ample supplies. The soups are
usually vegetable-based or more elegant creams or bisques. "They're all
good," as they say up 'round the mouth of the Susquehanna River in Havre de
Grace in Harford County, MD, "but some's better'n others!" Virtually every
restaurant serving such soups describes them as prize winners.
Particularly notable, however, is the prize winning Cream of Crab soup
served at Chestertown's Lemon Leaf Cafe, whose proprietor J. R. Alfree
learned his craft in nearby Galena at his grandmother's knee. After
working in California, J.R. returned to Maryland to create a large
following with the soup -- a hearty, fragrant, back-fin and claw
crab-meat-rich bowl of magnificence offering just a hint of Old Bay, and so
satisfying that the patron who consumes a bowl is challenged to afterwards
eat all his entree!.
J.R. generally declines invitations to reveal his recipe, but maybe our
notable epicurean uncle can prevail upon him to share it with him?
Soup listings in Uncle Phaedrus' Main Index do include several of seafood,
some creamy including crawfish, prawn she-crab and lobster, and some may
equal J.R.'s but of that we do not yet know.
Here's a dependable cream of crab recipe that isn't bad. Baltimore's own
Old Bay figures in it, of course... if you got it, flaunt it:
Cream of Crab Soup
(Vary ingredients, quantities and methods as desired)
1/4 cup finely diced onion
2 cups milk
2 TBSP butter or margarine
1/2 tsp Old Bay
2 TBSP flour
1 cup heavy cream
Melt butter, add onion and cook slowly until transparent and very
soft but not browned. Mix in flour. Add milk and Old Bay and
simmer until flour thickens. Add cream and crab and return to
simmer. Adjust seasonings and serve hot.
Keep up the wonderful work.
Holden
Sorry, Holden. No luck with the Lemon Leaf Cafe recipe.
Phaed
-----Original Message-----
From: Mary
Sent: Friday, June 05, 2015 3:02 PM
To: phaedrus@hungrybrowser.com
Subject: Piccadilly's old recipe for chopped beef??
Do you have or can you find the old recipe for Piccadilly's chopped beef??
I loved the old one it was made with fresh meat the new ones are made with
frozen patties. You can e-mail me if you have it or know
where I can get it. Thank you so much. Mary.
Hello Mary,
I have good news and bad news, Mary. The good news is that a scan of the
actual recipe was sent to me some time ago by one of my valued associates.
However, the bad news, as in many recipes of this sort, is that the actual
recipe is a cafeteria recipe for 42 servings and calls for the use of
ingredients and equipment that a home cook may not be able to obtain.
My own notes regarding this:
1. As you said, this recipe uses fresh beef. However, it is beef trimmings
with 20% fat, which you must then grind yourself. If you can obtain beef
steak trimmings and have a grinder, or if you have a butcher that will do it
for you, then this is no problem for you. If not, then you will have to use
pre-ground beef of your choice.
2. The recipe calls for "combination seasoning." It does not say what this
is, and I have no idea what's in it. It's likely a seasoning mixture made by
Piccadilly or purchased by Piccadilly, but your guess is as good as mine
regarding the ingredients. You may not be able to duplicate the exact taste
of the dish without this.
3. I do not have the brown gravy recipe used by Piccadilly. Your own will
probably suffice.
4. These are probably best when cooked in the "charbroiler". You might
grill them as a substitute.
Phaed
Piccadilly Chopped Beef Steak
Ingredients:
10 lbs beef trimmings, 20% fat (See note 1)
1 1/2 oz combination seasoning
1 pint water
12 oz stale loaf bread or rolls
1 lb shortening for frying (if fried)
Makes 42 orders.
Do not make over 50 lbs at a time.
Directions:
1. Remove any gristle, excess fat and strong outside areas of meat found in
trimmings. Then weigh trimmings.
2. Dissolve combination seasoning in water. Add to bread and soak well.
3. Cut trimmings in small pieces. (3" cubes or less)
4. Add seasoned, soaked bread to trimmings and mix well.
5. Grind through 3/16" plate, using sharp plate and knife. Then mix with
hands, enough for meat to hold together, but do not over mix as this will
make meat tough.
6. Weigh 4 1/2 ozs with a #10 disher. Mold on moistened table top. Pat meat
into mold firmly. Pan up (3 rows, 4 per row) in aluminum trays putting
smooth table-side up.
7. Cook on greased griddle or charbroiler (see note 4) 4 to 5 minutes on
each side. Internal temperature of cooked chopped beef should be 160°.
8. Remove from counter when cooked weight is under 3 1/4 ozs.
Notes:
1. Beef trimmings should be used not later than the next day after butchering.
2. 1/2 tsp granulated garlic or 1 oz chopped onion may be added to meat and
mixed thoroughly before grinding, if desired.
3. Display Instructions: Regular Chopped Beef
a. Chopped beef steak is served with half brown gravy and half au jus.
b. When running chopped beef in steak pan with steaks, au jus is used.
(1.) Au jus and Half & Half gravy must be tasted often. The gravy may
become too salty throughout the day due to evaporation and combining
the gravies from counter pans with gravy pots in Bain Marie.
4. Charbroiler should be cleaned and greased and allowed to pre-heat approximately
30 minutes prior to cooking to prevent sticking. Clean and grease charbroiler
throughout the day as needed.
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Subject: Piccadilly Chopped Beef
From: Sara
Date: 9/6/2023, 6:05 PM
To: phaedrus@hungrybrowser.com
I don’t know if this will help on the recipe you currently have but here goes…
I was talking to an uncle of mine that worked at a Piccadilly in Baton Rouge in
the late 60s and he said the meat came from the trimmings of their roast beef.
It was measured out 80/20 and ground. The combination seasoning was like beef
bouillon with garlic and onion flavorings and was added to old soft rolls.
He said they put the patties on a flattop and cooked them with rendered beef
fat, making sure they were browned and almost crispy on the edges. Depending
on the day, they would sometimes scrap the drippings from frying into a pot
and use that as the base for the au jus.
Thanks,
Sara
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