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From: Marylin
Sent: Monday, July 29, 2013 2:18 PM
To: phaedrus@hungrybrowser.com
Subject: Recipe Request -- James Garner Chili
Hi, I recently found a recipe from James Garner for chili in an archived
Oklahoma newspaper.
Loved the chili, but can't find the recipe again. Can you help?
Thank you,
Marylin
Hello Marylin,
I found James Garner’s Oklahoma Chili recipe twice in Google’s newspaper archives. However, neither one was in an Oklahoma newspaper.
It was in a Miami newspaper and a Pittsburgh newspaper. See:
The Pittsburgh Press - Nov 4, 1987
The Miami News - Jan 29, 1987
The recipe from those newspapers is below, transcribed for your printing pleasure.
Phaed
James Garner's Oklahoma Chili
3 lbs ground chuck
2 medium onions, chopped
2 bell peppers, chopped
2 hot, yellow chili peppers, chopped
2 cans (16 oz ea) whole tomatoes, chopped
1/2 teaspoon garlic salt
2 teaspoons salt
1/2 teaspoon black pepper
4 teaspoons chili powder
2 teaspoons brown sugar
1/2 cup honey
1/4 lb margarine
1 teaspoon liquid hot pepper sauce
Brown meat lightly in a skillet and transfer to a large pot.
Saute onions and peppers in skillet and add them to meat.
Saute tomatoes and add them to meat mixture. Add remaining
ingredients;blend well. Simmer 3 hours in covered pot,
stirring often.
From: Marylin
Sent: Monday, July 29, 2013 2:43 PM
To: phaedrus@hungrybrowser.com
Subject: Recipe Request -- Carrots
Back in the 1970's and 1980's there was a restaurant in the Sierra Nevada
foothills in Cathey's Valley called Chibchas (not sure of the spelling).
It marketed itself as serving South American food. They served a hot carrot
side dish that was out of this world. It did not have any spices like cinnamon
or nutmeg and it did have some kind of cheese in it, but I don't know what kind.
Can you help me find a recipe for something like this?
Thank you,
Marylin
Hello Marilyn,
Eduardo Jaramillo opened Chibchas Restaurant in 1968 in Catheys Valley, CA. His Columbian dishes were enjoyed by
many valley residents along with visitors from all over the world until he retired in October of 2000. Eduardo passed
away on 7/31/11. He was survived by his partner, Michael Engel of Cathey's Valley and Mardonia Medina Jaramillo.
See:
Dinereis
and
Chibchas Restaurant
I had no success locating any recipes from Chibchas, nor did I have any success finding a menu from this Chibchas,
which might have given me the Colombian names of the dishes. There are other restaurants with the same name in Los Angeles,
in the Eastern US, and in the UK, but they are not related. I had no success locating a Columbian carrots recipe that fit
your description.
Phaed
From: "Lisa"
To: phaedrus@hungrybrowser.com
Subject: 8/30/13 Edition - Marilyn - Carrots
Date: Wednesday, September 04, 2013 10:03 AM
Hi Unk,
In your 8/30/13 edition, Marilyn requested a recipe for South American
Carrots with some kind of cheese. I remembered an Epicurious recipe I saw:
Burnt Carrots with Goat Cheese
It may be similar to what she was requesting.
Best regards,
Lisa
==========================================================================
I had the good fortune of running in to the 2 owners of Chibchas about 10 or 11 years ago
At Fashion Fair mall in Fresno , Ca. They were shopping for a trip to Europe.
They had left the headlights on and their battery was dead. Before I jumped their car
I said "you gotta tell me what was in the carrots". They looked at each other and
said it doesn't matter now we are closed...couldn't believe how simple it was after
trying to duplicate it for 25 years.
Steamed Carrots
Evaporated milk
Shredded Parmesan cheese
Let simmer covered until cheese melts
Man I miss that place,
Dave
From: Marylin
Sent: Monday, July 29, 2013 2:42 PM
To: phaedrus@hungrybrowser.com
Subject: Recipe Request - Chibchas Potato Salad
Hi, Back in the 1970's and 1980's there was a restaurant in the Sierra Nevada foothills
in Cathey's Valley called Chibchas (not sure of the spelling). It marketed itself as serving
South American food. They served a cold potato salad that was very, very good. It was
sort of a cross between au gratin potatoes and something else. It had some carrot bits
and capers in it, but I don't know what else it had. I've tried to make a knock off of my
own, but just can't quite get it. Can you help me find a recipe for something like this?
Thank you,
Marylin
Hi Marylin,
As I said before, I had no success at all finding any recipes or even a menu from Chibchas in Cathey Valley. However, I did find one mention of
Chibchas potato salad, a description from T D Willey Farms in Madera, CA:
T D Willey Farms
At the now defunct Chibchas restaurant, we used to enjoy a Columbian Potato Salad made with the addition of cumin, carrots and chopped tomatoes.
So, I looked for Colombian potato salad recipes with cumin, carrots, and tomatoes. I did not find any with cumin, but I did find Colombian potato salad recipes with carrots and tomatoes. The writer of that quote may have been mistaken about the cumin, or you can add it if you think it’s needed.
I found one recipe here that the blogger says she “concocted after having a similar one at a restaurant operated by brothers from Columbia.” :
Colombian Potato Salad
There are others on these sites. They are all similar. There is no cheese in any of them (you said "au gratin".). Try one of these recipes.
If it seems to be missing something, try adding a bit of cumin.
Food.com
Yummly 1
Yummly 2
Phaed
From: Carl
Sent: Monday, July 29, 2013 9:56 PM
To: phaedrus@hungrybrowser.com
Subject: Pasta E Fagioli
I am looking for the Pasta E Fagioli recipe that was printed on the back of
Kroger Private Selection ditalini. The ditalini was packaged in small plastic bags.
I have Googled using various combinations of search terms such as
-Private Selection,recipe,fagioli along with ingredients that I know were in it,
such as-carrot, ham steak, olive oil, beef stock. All the recipes I found have
an ingredient or two that I don't believe is in the recipe,such as hot sauce,
mushrooms,etc. I do recall that the ditalini was added to the mix last-not
cooked separately -but actually cooked in the stew while it simmered.
The recipe also said it could be served with the rind from a piece of parmesan.
I have also checked Krogers recipe website with no luck.
Any help you could offer would be greatly appreciated.
Thank You,
Carl
Hello Carl,
I had no success finding this recipe.
Kroger’s “Private Selection” has their own website: Private Selection
They also have a Facebook page. If you join the community there, you might be able to ask them directly:
Private Selection Facebook Community
Your other option would be to contact Kroger directly, by phone or e-mail: Kroger contact page
I will post this on my site. One of my readers might have a box of Kroger Private Selection ditalini in their pantry
and be willing to send the recipe.
Phaed
From: Carl
Sent: Friday, August 02, 2013 10:15 AM
To: Phaedrus
Subject: Fagioli recipe
I took your advice and posted a request for the Fagioli recipe on Private Selection's
Facebook page. Within 2 days they found it and emailed it to me. I have attached the
recipe in case you would like to put it on your website. Thanks again for all your help.
Carl
Hi Carl,
That’s great! Thanks, I will post it.
Phaed
Private Selection Pasta e Fagioli
1 cup Private Selection ditalini
2 TBSP olive oil
1 onion, minced
1 carrot, minced
1/2 lb smoked ham, diced
2 cloves garlic
1 can (28 oz) crushed tomatoes, including liquid
2 cans(15 oz) cennellini beans, drained and rinsed
4 cups beef stock
1 TBSP fresh thyme, minced (or 1 tsp dried)
1 bay leaf
Rind from a piece of Parmesan cheese (optional)
Salt and Pepper to taste
Fresh basil, minced
Parmesan cheese (optional)
In a large stockpot, heat the oil. Add the onion, celery, and carrot and saute for
5 minutes. Add ham and garlic and cook, stirring for 1 minute. Add tomatoes,
beans, beef stock, thyme, bay leaf, and the Parmesan rind. bring to a boil and
simmer, covered, for 30 minutes. Transfer 1/2 cup of the soup from pot to a
small processor or blender and puree. Return to pot and season with salt and
pepper to taste. Bring liquid to a boil and add Private Selection ditalini.
Simmer untill pasta is tender, about 10 minutes. Remove bay leaf. Garnish
with basil and Parmesan cheese, and serve.
Refrigerate any leftovers. Serves 4-6.
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