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----- Original Message -----
From: janet
To: phaedrus@hungrybrowser.com
Sent: Monday, July 19, 2010 9:35 AM
Subject: Re: recipe
Uncle Phaedrus,
I have been looking for the recipe for Sloppy Joe's Bar's (Key West, FL)
famous sloppy joe sandwich. I have searched on the Internet, but have
been unable to find it. The business must keep it a secret. Can you help me?
Janet
Hi Janet,
Sorry, I had no success locating this. There are dozens of sloppy joe recipes
on the web, but none claims to be the one from the famous bar.
Phaed
Timm sent the below recipe, which may indeed be the correct one. However, the recipe
has no provenance aside from it's title, so it may not be like the sandwich from Sloppy
Joe's Bar. Other places have laid claim to being the origin of the "Sloppy Joe" sandwich.
Perhaps Janet will tell us whether it hits the mark.
Here is a recipe I found on the Internet a few years ago.
Timm in Oregon
Original Sloppy Joe's Sandwich Clone
Ingredients:
1-1/2 pounds ground round beef
4 hamburger buns, split
3/4 cup catsup
3 tablespoons brown sugar
2 tablespoons mustard
1 teaspoon vinegar
2 tablespoons Worcestershire sauce
1small onion, chopped
3 cloves garlic, minced
1 medium red bell pepper, chopped
1/2 tablespoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 teaspoon dried oregano
Instructions:
In a large skillet, sauté the meat with red bell pepper and onion, over medium-high heat.
Sauté for 5 minutes or until the onion is tender; drain off the fat.
Mix in the catsup, Worcestershire sauce, vinegar to the meat. Stir in the garlic, chili powder,
paprika, cumin, vinegar, brown sugar, oregano, salt and pepper. Let simmer for at least 10 to
15 minutes, stirring from time to time, to let meat absorb the sauce.
----- Original Message -----
From: Gary
To: phaedrus@hungrybrowser.com
Sent: Sunday, July 18, 2010 8:31 PM
Subject: Queen's Lobster recipe
Hello, Uncle Phaedrus.
I am writing hoping that you have a recipe for "Queen's Lobster."
I saw it on TV years ago as part of a Las Vegas street festival cooking
demonstration. It was a fast, simple dish. I think it had chunks of lobster,
heavy cream, salt & pepper, some herb(s), and possibly a splash of sherry as
ingredients. The chef cooked it in a large buttered frying pan over a big flame;
the lobster got golden brown very quickly. I think he then added the sherry and
the seasonings; after most of the sherry cooked off he added the cream. He cooked
it just a bit longer until the cream sauce warmed and coated the lobster chunks.
It was emphasized to eat it as soon as it was cooked so the lobster didn't get
rubbery as it cooled.
From dropping the lobster into the pan until it was served couldn't have been more
than 5 minutes since it was done in a big, hot pan over a big flame.
I think the chef said it was created for Queen Elizabeth for some fancy dinner, and
then it became a personal favorite of hers after that.
Bon chance et bon appetit,
Gary
Hello Gary,
The only dish that I can find with that name is this from a Las Vegas casino restaurant:
Hugo's Cellar 202 Fremont Street, Las Vegas (Inside the Four Queens Hotel & Casino)
The Queen's Lobster
Sautéed medallions of lobster complimented with garlic, white wine, lemon juice,
crushed red pepper, sun-dried tomatoes and mushrooms.
Sorry, I had no success locating a recipe or copycat.
Phaed
----- Original Message -----
From: Sara
To: 'phaedrus@hungrybrowser.com'
Sent: Tuesday, July 20, 2010 12:51 PM
Subject: recipe
Hi
I am looking for the recipe for "tavern chicken supreme" from braddock's
tavern in Medford, NJ. It involves poaching the chicken in white wine and
seasonings and uses cream and mushrooms. I found the recipe on the internet
last year, but can not find it now. Perhaps you can help me?
Sara
Hi Sara,
Sorry, I cannot find a recipe from Braddock's Tavern, nor can I find a
"tavern chicken" recipe, although I did find the dish mentioned. I tried to
find a "chicken supreme" recipe that fit your description, but I had no success.
If the recipe was on the web last year, it might have been taken down, or the
site may have folded.
Phaed
From the Braddock's Tavern Menu
Tavern Chicken Supreme
Boneless breast of chicken poached in seasonings and served with mushrooms and a white wine cream sauce over wild rice
----- Original Message -----
From: Lana
To: phaedrus@hungrybrowser.com
Sent: Sunday, July 18, 2010 2:35 PM
Subject: Reynolds Baked Apples
Dear Sir:
In the early 70's, Reynolds Wrap Aluminum Foil had a recipe on its box for
individual baked apples.
You would cut a strip around the middle of each apple, roll it in lemon juice
then in sugar....remove the core & fill the center with cinnamon candies & other
ingredients I can not remember.
Each apple was then wrapped in foil, baked & served with ice cream.....memorable
& delicious..
Unfortunately I lost the recipe . I even called Reynold's Wrap.....no luck.
Could you possibly help?
Many thanks for your time!
Lana
Hello Lana,
Sorry, I cannot locate a recipe that fits your description. I'll post this on
the site so that perhaps a reader can help
Phaed
Cynthia sent this recipe:
Here's something from the December 1969 issue of Ebony (courtesy of Google Books Search)
that might help in Lana's request for the Reynolds Wrap Baked Apples recipe. It's from an ad.
Apple Sundae Recipe
Peel 6 red baking apples about halfway down. Core. Place each apple on a 12" by 12"
piece of Reynolds Wrap. Brush cut surfaces of apples with lemon juice. Fill center
of each apple with 2 tablespoons currant jelly and 2 tablespoons of cinnamon red hots.
Sprinkle cut surfaces with red sugar. Bring foil up over individual apples. Pinch
ends together to close. Place in shallow baking pan. Bake in a preheated oven
(350 degrees) for 45-60 minutes, or until apple is easily pierced with fork. Turn
back foil and crimp edges. Top each hot apple with small scoop of vanilla ice cream
and 1 tablespoon of melted currant jelly.
-----------------------------------------------------
That's it!!! THANK YOU.....THANK YOU....THANK YOU
What a wonderful service you provide....thank you Phaed and many thanks to Cynthia for
the long lost recipe.
Lana
----- Original Message -----
From: jeannine
To: phaedrus@hungrybrowser.com
Sent: Sunday, July 25, 2010 1:41 PM
Subject: Receipe for biscuits
Do you have the receipe for Pilgreens Steak House (in Atlanta, Ga.) yeast biscuits?
Jeannine
Hi Jeannine,
No, sorry, no luck.
Phaed
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