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----- Original Message -----
From: Kim
To: phaedrus@hungrybrowser.com
Sent: Tuesday, August 02, 2011 7:14 PM
Subject: Hope you can help......
Hi...
I have been searching for a recipe for the longest time. I have a Cambodian friend
who's relative makes hot spicy pickles from young tender cantaloupe. They pick them
very young and core out the seeds, slice in wedges and pickle. It has red chili
peppers in it...maybe fish sauce?? Definately an asian thing. I cant seem to find
anything about it....only watermelon rind!! This is not a sweet pickle!!! But they
are oh so tasty!!! Hope you can help me out!!
Thanks,
Kim
Hello Kim,
Sorry, I cannot find any mention of anything like this. You should ask your Cambodian
friend to find out from their relative what these are called in Asia.
Phaed
----- Original Message -----
From: Qaterra
To: phaedrus@hungrybrowser.com
Sent: Friday, August 05, 2011 3:54 PM
Subject: Recipe request - Rafafar or Rafarfar
Hi,
I discovered your site during a Google search for Switchel recipes.
The recipe I’m searching for is called Rafafar. Somewhere, somehow, I got the
idea that it might also be spelled Rafarfar.
I did search your archives but found nothing.
This dish is (I suppose) a sort of white, shrimp cocktail, served chilled.
Primary ingredients: shrimp, mayonnaise, cilantro. (That sounds dreadful!
It isn’t “mayonnaise-y” at all.)
First (and only) had it at a restaurant called The Blue Marlin in San Benito, Texas.
It is a Mexican [nominally] seafood restaurant.
Google searches in English and Spanish turn up only a reference to The Blue Marlin.
I have requested the recipe on several cooking forums, to no avail. Of course, I have
also queried the restaurant; no joy.
I have been looking for this recipe for a very long time. Can you help?
Thanks,
Qaterra
Hello Qaterra,
"Rafafar" or "Tostada de Rafafar" is a sort of shrimp salad (it's usually described
as shrimp salad rather than shrimp cocktail), often served on a tostada.
There is a photo of it here:
La Pesca Seafood
I cannot find any recipes for this dish, either from The Blue Marlin or from
La Pesca Seafood, or anywhere. You might try looking for recipes for "Mexican
shrimp salad". There might be a recipe similar to rafafar but called by that
name instead. Since I am not familiar with the Blue Marlin rafafar, I would not
know a close recipe when I saw it. There is a Mexican shrimp salad recipe with
cilantro and mayonnaise here:
Dinner Tool
Phaed
Rafafar is a Mexican Seafood Salad that is served along the Southern Gulf Coast
of Texas, and the Northern Gulf Coast of Mexico. This recipe was given to me while
I had my boat in Port Isabel. I had only eaten it as part of a Spinach Salad, and
usually with crab meat or scallops mixed in,, but I remembered the something about
the name. I dont know if this is the recipe they are looking for, but it's close to
their description.
Jim in Oklahoma
Mexican Shrimp Salad
Serves 4
Rafafar Sauce (Red Chile Mayonnaise):
1 1/2 cups Mayonnaise (I use Hellmann’s)
1 finely chopped Chipotle Chilie in Adobo Sauce
2 Tbs. fresh Lime Juice
1 tsp. Lime Zest
1/3 cup finely chopped Cilantro
1 Tbs. Ancho Chile Powder
1/2 tsp. Garlic Salt
1/4 tsp. Fresh Ground Black Pepper
Shrimp Salad:
1 lb. cooked peeled Shrimp *
1/3 cup finely diced Celery
1/4 cup finely diced Red Onion
1/3 cup finely diced Red Bell Pepper
1/3 cup chopped Cilantro
1/3 cup chopped Scallions
Red Chile Mayonnaise above
Salt and freshly ground Black Pepper to taste
Other:
Chopped Cilantro for garnish
Pico de Gallo for serving
Avocado slices for serving
Crispy Corn Tortillas for serving
To Make the Red Chile Mayonnaise: Put all the ingredients in a mixing bowl,
and mix well. Chill the mayonnaise mixture for 1 hour.
To Make the Shrimp Salad: Mix all the ingredients together with just enough
of the red chile mayonnaise to bind all the ingredients together well.
To serve, put the crispy corn tortilla on each serving plate, and lightly
sprinkle with some pico de gallo. Put one quarter of the shrimp salad on top,
then a slice of avocado. Garnish with some cilantro.
* This is also made with crab meat or scallops instead of the shrimp, or mixed with it.
At some restaurants the Shrimp are wrapped with Bacon, grilled, and served
with the Rafafar sauce on the side to dip the shrimp in. In others the shrimp,
mixed with the sauce, is serves over fresh Spinach Leaves with the Avocado slices
on the sides.
===================================================================
On 10/20/2022 2:30 PM, Christina wrote:
I saw your email by accident on Google about rafafar. And I noticed
you were trying to help someone with the search of the recipe. If your
both still interested I could give you the recipe.
Hello Christina,
Please send the recipe to me. I would like very much to have it, and I'm
sure Jim would, too.
Phaed
Subject: Rafafar
From: Christina
Date: 10/20/2022, 3:40 PM
To: phaedrus@hungrybrowser.com
Shrimp
Tomatoes
Onion
Mayo
Magi
Laurel
Boil shrimp a few minutes in water with laurel. Cut into smaller pieces and
chill. Dice tomatoes and onion. In a bowl combine chilled shrimp, tomatoes,
onion, Mayo and magi* to taste. Place on a tostada or over greens and a few
drops of magi* on top and enjoy ??
*Magi is a liquid seasoning we use for meats or seafood. You can find it at
a Mexican grocery store. Brown glass bottle with yellow label and yellow small
cap. Very tasty but could be salty so use carefully.
----- Original Message -----
From: Stef
To: phaedrus@hungrybrowser.com
Sent: Wednesday, August 03, 2011 6:50 PM
Subject: (no subject)
PLEASE - can you find the Horn and Hardart Gingerbread Turkey Cookies with a
raisin eye recipe? I grew up with them and since then have tried to bake recipes
I have found and they never come close. Anything you can do will help. Love, Stef
Hi Stef,
Sorry, I had no success at all with this.
Phaed
----- Original Message -----
From: Lillian
To: phaedrus@hungrybrowser.com
Sent: Tuesday, August 02, 2011 1:04 PM
Subject: Chocolate cake with chunks
In the 60's a friend's mother cooked a chocolate cake that she called a
"Hershey Bar" cake. It didn't have melted Hershey's in it and it was not
a "tunnel of fudge" cake. It was a rich, chocolate bunt cake with pockets
of Hershey Bars suspended in the cake. You hit a little pocket of fudge
every now and then. I have searched everywhere on line and in old books,
lost track of the friend, and I would give anything to have the recipe.
It was 1964 that I tasted it, and have been looking ever since.
Lillian, Memphis, TN
Hello Lillian,
Sorry, all of the "Hershey Bar Cake" recipes that I can find call for the
bars to be melted or grated and mixed with the batter or for them to be placed
on top of the cake after cooking. I cannot find a recipe in which the hershey
bars would be suspended in the cake or where there would be pockets of chocolate
in the cake itself. It must have another name.
Phaed
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