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----- Original Message -----
From: Heather
To: phaedrus
Sent: Saturday, August 02, 2003 12:07 PM
Subject: It may be hopeless >_<
My boyfriend ate at a restaurant in West Palm a long time ago and he had a dish
called "Lobster ala vodka". I have tried looking for it everywhere, and have had
no success. Plllllleeeeeaaaaaaasssssseeeeeeee help me find it :)
Heather
Hello Heather,
I had no luck with the name "lobster a la vodka" or "lobster alla vodka". However,
vodka sauce is a common pasta sauce. Below are a couple of pasta recipes with pasta,
lobster, and vodka sauce. The first one looks especially good.
Phaed
Vodka, Lobster and Linguine
8 oz. linguine; cooked and drained
1/2 cup vodka
48 oz. crushed tomatoes
1/2 teaspoon dried oregano
1 clove minced garlic
1/4 teaspoon red hot pepper flakes
salt and pepper to taste
2 tablespoons butter
dash cayenne pepper and salt
12 oz. lobster meat (or shrimp)
1/2 cup heavy whipping cream
2 tablespoon fresh sliced basil
Pre-heat oven to 350°. Cook linguine as directed. Meanwhile, pour vodka into a medium skillet
and simmer for 5 minutes reducing by half. Mix in tomatoes, oregano, garlic, pepper flakes,
salt and pepper; simmer for 15 minutes. When ready to serve, stir heavy cream and fresh
chopped basil leaves into sauce. Place hot cooked linguine into individual pasta bowls.
Pour sauce over each. Place in oven for 5 minutes. While pasta is in oven; melt 2 tablespoons
butter in a skillet. Sprinkle lobster with a pinch of cayenne pepper and salt. Sauté lobster
quickly 2 to 4 minutes until done. Remove pasta dishes from oven and top with lobster, sprinkle
with fresh chopped parsley to garnish. Serve immediately from hot bowls. 4 servings.
Vodka sauce is also great served over Gnocchi (potato dumplings). Place Gnocchi in boiling
salted water. Gnocchi will float to surface when done. Drain and sauté in olive oil before serving.
---------------------------------------------
Easy Vodka Sauce
Submitted by: Ria DeRoss
Makes 10 servings
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready in: 1 Hour 20 Minutes
" This is a great and simple sauce to make.
Tastes delicious over any pasta!
It's especially good with lobster ravioli. "
Ingredients
1/2 cup butter
1 onion, diced
1 cup vodka
2 (28 ounce) cans crushed tomatoes
1 pint heavy cream
Directions
In a skillet over medium heat, saute onion in butter until slightly brown and soft.
Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes.
Pour in heavy cream and cook for another 30 minutes.
-----------------------------------------------
Lobster Ravioli W/ Tomato Vodka Sauce
Robert Cado
Bodean Seafood Restaurant
4 oz. lobster or shrimp, cleaned and cooked
1 pkg wonton wrappers
4 large button mushrooms, sliced
3 oz. yellow onion, diced
2 oz. olive oil
2 oz. butter
2 oz. water
1 oz. flour
1 medium tomato, diced
1 TBL garlic, minced
3 oz. vodka
1 cup heavy cream
Pinch of dried tarragon
Salt and pepper to taste
Fresh chives or green onions
Hard grating cheese, like Parmesan
In a large sauté pan over medium heat, sauté onions and mushrooms using 1 oz. olive oil
and 2 oz. butter. Saute until mushrooms turn golden brown, about 10 minutes. Remove from
heat, cool, and chop fine. Chop lobster or shrimp into a small dice and reserve some
nice pieces for garnish. Thoroughly combine flour and 1 oz. water.
Lay out one wonton sheet and lightly brush all edges with flour and water mixture. Place
a small amount of the mushroom mixture just off center of the wonton sheet. Top with a
small amount of chopped meat. Gently fold the edges together, forming a diamond shape,
making sure the entire length of edge is closed. Repeat process. You should yield about
10 wontons.
Sauce: In a large sauté pan over medium heat, add just under 1 oz. of olive oil and sauté
diced tomato until liquid starts to release. Add the garlic and sauté for another two minutes.
Add the vodka, cook another minute. Add heavy cream and tarragon. Reduce until sauce thickens
and season with salt and pepper.
Place wontons in slowly boiling, salted water for one minute. Place in serving bowls and
top with about 2 oz. sauce. Garnish with meat and chopped chives. Grate cheese over top and serve.
----- Original Message -----
From: Mike
To: phaedrus
Sent: Tuesday, September 02, 2003 5:30 PM
Subject: receipe
Uncle Phaedrus,
Please, if you could, find a receipe for pumpkin blossom soup !
I saw this soup from a movie " A Walk in the Clouds ". We do eat
pumpkin blossom's, they are battered and fried and taste somewhat
like a mushrooms. We tried to make a soup but it turned out tasting
like kinnickinik yuck!!
It was described as a 300 year old concoction fromSpain? Mexico? etc.
The movie was from or I should say portraid from Napa Valley, Ca.
Thanks,
Mike
Hello Mike,
"Sopa de flor de calabaza" is a Mexican recipe, probably handed down from the Aztecs.
Corn, pumpkins. tomatoes, epazote, and chili peppers are all New World foods. The recipe
below is the only one I could find. It's obviously a computer translation from Spanish,
and has a few translation problems. What, for instance, does "a little shot in cubes" mean?
I would guess it means chopped, but...? Hope you can figure it out.
Phaed
Sopa Mexicana de Flor de Calabaza (Pumpkin flower soup)
Recipe By : Patricia Wriedt - Mexico City
1 cup Fresh maize grains
2 cups Pumpkin flowers*
2 cups Zuccini cut in cubes
1/2 cup Butter
1/2 cup Butter for the tomatoes
1 cup Red tomatoes puree
1 Onion chopped
Epazote
Salt and pepper
2 chicken flavor cubes
Jalapeno peppers or poblano
1/2 cup Fresh cream
*Pumpkin Flowers need to be washed and prepared just cutting the flower and a little shot in cubes.
Put one of the 1/2 cup butter in a pan and add the maize grains, add the zuccini and the flowers,
fry in the butter just until the vegetables make stock, add the epazote and salt. A while in a
sauce pan put the other 1/2 cup of butter, add the onion chopped (or better if made a puree too)
let the butter apears on top, add the red tomatoes puree. cook until seasoning, adding salt and
pepper and chicken cubes. Be careful with the salt. When the red sauce is ready add to the soup
and add 3 cups of water, add the chiles cutted in pieces, if you use poblanos instead of jalapenos
you will need to peel them before as usual. Let cook until the vegetables are soft and just two
minutes before serve add the cream, with cream the soup don't have to boil.
----- Original Message -----
From: Conway
To: phaedrus
Sent: Monday, August 04, 2003 11:32 AM
Subject: Food from Belize, Central America
> Hello,
>
> I was in Belize, CA a few years back, and spent some time in a small Mayan
Indian village about 25 miles from the capital, Belmopan. The indians there
fixed a chicken and rice meal with the most amazing taste! I have been
trying to find out what kind of special spice they used. One person I asked
said something about their using coconut oil in the rice?
>
> That may be true, but I believe there was also another special spice they
may have used. Do you have any ideas? Also, if coconut oil can be used in
rice, would you know the preparation process for that?
>
> Thanks,
> Conway, South Carolina
>
Hello Conway,
Don't suppose you got the name of the dish, did you? Sigh... No one ever does...
I scanned several dozen Belizean recipes. Looks to me like they use coconut
milk more often than coconut oil.... However, I did find one recipe that has
chicken, rice, and coconut oil. It's called "tacarry". The main flavors come
from lime juice and ginger, though. The coconut oil is just used to fry the
onions. See the first recipe below. The others are just some I came across
and thought you might want to see.
Phaed
Tacarry (Yellow Ginger Chicken)
Ingredients
2 lbs chicken (or one small chicken)
1 1/2 tsp yello ginger powder
3 tbsps. flour
2 onions, chopped
1/2 cup coconut oil
2 1/2 cups boiling water
1/3 cup cold water
1 tsp. lime juice
METHOD:
1. Cut chicken into small pieces.
2. Fry onion in coconut oil until brown. Add chicken and yellow ginger.
Brown chicken pieces.
3. Add boiling water and cook for 45 mins. until chicken is soft.
4. Mix thick flour paste. Add to chicken and stir in lime juice.
5. Cook gently for 30 mins. longer
6. Serve with white rice.
-----------------------------------
Stew Beans and White Rice
(Serves 4)
1 cup R.K. Beans
2 cups rice
2 Tbsp margarine
A piece of salt meat
An onion (sliced)
1 cup coconut milk
4 cups water or coconut milk
1 cup milk
1 clove garlic
Salt and pepper to taste
1. Soak beans then boil until tender with garlic.
2. Boil salt meat to take out some of the salt.
3. Add the coconut milk, onion and seasonings.
4. Leave on low fire to simmer until liquid is thick.
5. Pick and wash rice.
6. Have the four cups of liquid boil, add a little salt and the margarine
and keep covered over low heat.
7. Add rice to this liquid and leave to cook about 20 - 25 minutes over very
low heat.
8. Serve both together - the beans can be spread over the rice or put at the
side of the plate as desired.
--------------------------------------
Escabeche
1 chicken - 3 lbs
3 - 4 lbs onion
1 pt vinegar or little less
1/2 tsp thyme
6 - 8 spice seeds
8 - 10 cups of water
oregano leaves
salt and pepper to taste
2 plugs garlic
2 - 4 jalapeno peppers (whole)
1. Cut chicken into serving pieces and fry until evenly brown, then remove
form pan or boil the whole chicken in the 8 - 10 cups of water with 1/2 tsp
salt. Remove to oven to bake until brown. Then remove meat from bones. Save
the stock for step 3.
2. Cut onions into thin slices and soak in vinegar and 1/2 cup water.
3. Pour water into a large saucepan and add the seasonings, and whole
peppers and allow it to boil for 10 minutes.
4. Add the chicken and allow to boil for 10 minutes
5. Add all the onions and vinegar to taste.
6. Simmer for 5 minutes
--------------------------------
Spanish Chicken Curry
Ingredients
1 chicken cut up
3/4 lb tomatoes, cut up
3/4 onion, sliced
1 sweet pepper, diced
1 tsp. curry
3 cups thick coconut milk
butter for browning
ginger and garlic, ground
2 tbsp. vinegar
salt and pepper to taste
Method:
1. Season chicken with salt, pepper, vinegar and set aside.
2. Saute the onion rings and ginger and garlic.
3. Add chicken and fry until brown.
4. Add the coconut milk and rest of ingredients.
5. Let chicken cook and gravy simmer down. Add little soy sauce and 1 tsp.
lime juice.
----- Original Message -----
From: MHEL
To: phaedrus
Sent: Sunday, August 03, 2003 7:48 PM
I need a recipe on how to make corned beef from a brisket. I think you put it in the
refrigerator and turn it for several days but I can't find a thing on it .
Hello ___?
Here's the thing about homemade corned beef:
Traditional corned beef is made using some form of nitrates such as salt petre as preservatives. Nitrates are not good for you.
Nitrates are also what gives corned beef its reddish color. There are a few recipes that don't use nitrates, but
I don't like to recommend them because of the risk of food-borne illness.
Morton, the salt company, has a product for curing meats called "Tender Quick". This product contains a form of nitrates that
is not harmful when used properly. Therefore, I recommend recipes that use this product.
See here for a corned beef recipe using Tender Quick:3/11/05
Check this website for a corned beef making kit and recipe using this product: Leener's
You can also buy Tender Quick at that site. Wal-Mart carries it, too. Look for it next to the regular salt.
Phaed
----- Original Message -----
From: "Cher"
To: phaedrus
Sent: Sunday, August 03, 2003 11:17 AM
Subject: looking for
> Dear Phaedrus;
>
> I am looking for two recipes. One is a "jello" that I once had at a
> Chinese buffet. All I can remember about it was that the bottom of the
> cube was white in color and the top clear. It had the flavor of almond.
> I don't know the name of them.
> The other is for a "chow chow" or relish. It contained green tomatoes,
> onions, pickling spice and several other ingredients.
> Your assistance is appreciated.
>
> Cherri
>
Hello Cherri,
The chow chow is easy. See below for three recipes. The other stuff I'm not
sure about. However, I did find an "almond gelatin" recipe. See below the
chow chow recipes.
Phaed
Chow Chow
Ingredients :
1 gallon chopped cabbage
12 onions
12 green peppers
12 red peppers
2 qts. chopped green tomatoes
5 c. sugar
4 tbsp. ground mustard
1 tbsp. turmeric
1 tbsp. ground ginger
4 tbsp. mixed whole spice
1 gallon vinegar
Preparation :
Chop onions and peppers. Mix all vegetables with 1/2 cup salt.
Let stand overnight. Drain. Tie spices in bag. Simmer spices and
sugar, 20 minutes. Add all other ingredients and simmer until hot
and well seasoned. Remove spice bag. Pack in jars and seal.
----------------------------------
Chow Chow Relish
Ingredients :
8 qts. green tomatoes
4 lbs. cabbage
1 1/2 dozen green & red sweet peppers
12 big onions2 1/2 qts. vinegar
1 tbsp. celery seed
3 tbsp. turmeric
1 tbsp. ginger
1 tbsp. black pepper
Preparation :
Put these through a food chopper. Add 8 cups sugar and mix well.
Add three handfuls of salt. Let set three hours or overnight then
drain well. Add: Cook for 1 1/2 hours. Have sterile jars ready to
put in and seal.
----------------------------------
Chow Chow
Ingredients :
12 red peppers
12 green peppers
12 onions
Cabbage, if desired
12 green tomatoes
4 c. sugar
3 c. white vinegar
3 tsp. salt
Preparation :
Mix vinegar, sugar and salt. Heat. Cut up vegetables, cover
with water and bring to a rapid boil. Drain off all water and mix
in vinegar mixture. Let boil 10 minutes. Pack in hot jars.
----------------------------------
Almond Gelatin
Ingredients :
1 qt. milk (whole milk for richness, low-fat for restricted diets)
2 pkgs. unflavored gelatin
1/2 c. water
1/2 c. sugar
1 tbsp. or more almonds extract
1 lg. can (or 2 sm.) mandarin oranges, drained
Preparation :
Soften gelatin in 1/2 cup water. Scald milk. Add sugar, gelatin
and almond extract to milk. Mix well. Pour into bowls.
Refrigerate until firm. Place oranges on top before serving.
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