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Baked Stuffed Lobster
----- Original Message -----
From: Carl
To: phaedrus
Sent: Sunday, September 08, 2002 5:37 AM
Subject: baked stuffed lobster
> I am looking for a recipe served at the Hearthstone Restaurant in
> Hartford, CT. 40-50 years ago.
>
> The lobster stuffing was a souffled mixture of crab and other seafood,
> pink in color.
>
> Thanks for any help you can give me.
>
> Carl
Hello Carl,
I could not find any recipe from the Hearthstone. I am sending you some
baked stuffed lobster recipes that I found while searching.
Phaed
Roasted Maine Lobster With Crabmeat Stuffing
Serves: 2
Stuffing:
1 pound blue crab meat
1 teaspoon shallot, minced
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon bread crumbs
1 whole egg
1 teaspoon lemon juice
1/8 teaspoon Worcestshire sauce
Lobster:
2 whole 1 and 1/4 pound lobsters
1 stick butter, cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice
Stuffing: Blend all ingredients except crab. Fold in crab meat, refrigerate
Lobsters: Split lobsters lengthwise with a large knife, remove stomach sac.
Place equal portions of crab stuffing in each head. Crack claws with the
blunt side of knife. Pour lemon juice on tail meat, then sprinkle with
paprika and dot with pieces of butter. Bake in a 400°F oven for 15 minutes.
Serve with melted butter and lemon wedges.
---------------------------------------------
Baked Stuffed Lobster
8 live lobsters
1 lb. melted butter
3 stacks of crackers (Ritz)
4 tbs. cooking sherry
1 lb. crabmeat
4 TBS each; chopped onion, celery and green pepper
1/2 tsp. Old Bay seasoning
Melt butter in frying pan, add chopped
vegetables, cook until tender.
Add crabmeat and seasoning.
Mix with fine cracker crumbs.
Cut lobster down the center on the underside,
remove the black strip and sac.
Stuff lobster with this mixture, cover with tin foil
and bake at 425 for 45 minutes.
Serve with lemon and melted butter
------------------------------------
Baked Stuffed Lobster
Ingredients :
1/2 c. crabmeat, cut into sm. pieces, & meat from the lobster claws
20 Ritz crackers, finely crushed
1/8 c. butter, melted
Preparation :
For each lobster: Split the lobster down the center, between the
legs. Break off the claws, cook them, cut into small pieces and use
the stuffing. Mix above ingredients well and put stuffing in the
split-open part of the lobster. Bake at 375 degrees for 30 minutes.
----------------------------------
Stuffed Lobster Tail
Ingredients :
12 lobster tails, medium sized
1 lb. fresh crabmeat at the fish market (comes in a container)
1/2 c. Italian bread crumbs
1/2 c. olive oil
1/2 tsp. salt and pepper
1/2 tsp. garlic powder
2 tbsp. paprika
Preparation :
Saute crabmeat with olive oil and bread crumbs. Set aside.
Broil lobster tails for about 5 minutes. Once warmed, split each
tail in half. Place stuffing in the middle of each lobster tail and
broil or bake for about 15 minutes. Make sure the tail is cooked
and flaky.
----- Original Message -----
From: JC
To: phaedrus
Sent: Sunday, September 08, 2002 2:10 PM
Subject: (no subject)
I need a recipe for habenero pepper hot sauce. Help !!
Hello JC,
There are several varieties of habanero hot sauce. Below are a few recipes.
Phaed
Inner Beauty Style Hot Sauce Recipe
12 fresh habaneros
1 ripe mango
1 cup (236 mL) cheap yellow mustard
1/4 cup (60 mL) packed brown sugar
1/4 cup (60 mL) white vinegar
1 T (15 mL) curry powder
1 T (15 mL) ground cumin
1 T (15 mL) chili powder
salt and pepper to taste
1 pair rubber/latex gloves
Put on gloves. Be very careful not to touch your face, eyes or
any part of your body until you remove the gloves at the end.
Slice caps off of habaneros, remove seed bundle and set aside
(you'll add them at the end to increase the heat to your desired
tastes), coarsly chop the body of the habaneros and add to food
processor bowl. (Use only the bodies, keep the seeds out for now.)
Get a bowl, you're going to hack the mango. Over a bowl, to catch
all the juice and flesh, peel and remove the pit of the mango. Use
your hands. Add the mango flesh and juice to the processor bowl.
Puree the mango and habaneros.
Now add the remaining ingredients and process till smooth. Taste.
(Good, huh? A little hot now, but mostly sweet.) Add the seed bundles
you reserved from the habaneros a few at a time to taste. This is
supposed to be a very fiery sauce, but you're going to be eating it
so make it hot to your taste. Wimps can leave out all the seed bundles.
True hot-heads can add them all. I added about half of them back.
Pour into jar(s) or bottle(s) and store in refrigerator.
Carefully remove gloves and throw away. Carefully clean cutting board.
------------------------------
Habanero Sauce
1/4 cup olive oil
6 large habanero peppers, seeded & minced (use gloves)
1 large yellow onion, minced
2 garlic cloves, minced
1/4 cup water
1 cup malt vinegar
1 tsp salt
1 tsp pepper
In a saucepan heat the oil & saute the peppers, onion & garlic
until the onion is soft but not brown. Add the water & simmer
another 15 minutes. Remove from heat & stir in the vinegar,
salt & pepper. Place in sterilized glass jars. Use within 1 month.
-----------------------------
Pepper Joe's Island Hot Sauce
( A 10 on the Pepper Joe's Heat Scale )
- 12 habanero peppers
- 2 carrots
- 1 lg. onion
- 6 cloves of garlic
-1/2 tbs. salt
-1/4 tbs. white pepper
- 1 lime
- 8 tbs. white vinegar
Cut habanero peppers in half and remove seeds. Drop in boiling
water for 30 seconds to blanche.(handle with care) Remove peppers
and put onion, carrots and garlic cloves into boiling water and
cook until tender. Squeeze juice from lime and combine all
ingredients and put in blender. First chop, then blend at high
speed. done!
Just put in wide-mouth jar and store in fridge. Spoon out this hot
sauce as needed. Delicious on cheesesteaks, hamburgers, pizza, or
added to soups, chili, tomato sauce.
Also can use to scrub garage floors.
---------------------------------
Habanero Fire Sauce
While it's best used as a creamy sauce to complement burritos,
tacos, chili etc., I also use it as a chip dip and have been
known to use it as a "base" to finish all those little chips
that are too small to dip at the bottom of the bag. Kind of
like chip soup.... (Im fully aware how sick I am).
all measurements approximate.
.5 oz High quality dried Habaneros
.5 cup chopped parsley
.25 cup red ripe pepper of any kind....just for color.
.75 quart buttermilk
1 cup mayo.... the real stuff please, no miracle whip
teaspoon black pepper
In a standard food processor:reconstitute habaneros in .25 cup
warm water and chop them up in the processor. Add a little
buttermilk and buzz again. Add parsley and redpepper and buzz
again. Add mayo and buzz again. Add the rest of the ingredients
and top off with buttermilk until processor is full. Buzz again.
This makes about a quart of sauce. It is incendiary. Be careful
when chopping habaneros initially as it can spatter.
-----------------------------------------
Habanero Pepper Sauce
12 Habanero chiles, stems removed, chopped
1/2 c chopped onion
2 cloves garlic, minced
1 TB vegetable oil
1/2 c chopped carrots
1/2 c distilled vinegar
1/4 c lime juice
Saute onion and garlic in oil until soft. Add carrots with a
small amount of water. Bring to boil, reduce heat, and simmer
until carrots are soft. Place mixture in blender with chiles,
and puree until smooth. Combine puree with vinegar and lime
juice; simmer 5 minutes to combine flavors. Put mixture into
sterilized bottles and seal.
Heat Scale: 9
Yield: 2 cups
-----------------------------------
Belizian Style Habanero Hot Sauce
1 small onion -- chopped
2 cloves garlic -- chopped
1 tablespoon vegetable oil
1 cup carrots -- chopped
2 cups water
3 Habanero chilies (3 or 4) -- minced
3 tablespoons fresh lime juice
3 tablespoons white vinegar
1 teaspoon salt
Saute onion in oil until soft. Add carrots and water.Bring to boil,
reduce heat,and simmer until the carrots are soft. Remove from heat.
Add chilies, lime juice and salt to the carrot mixture. Place in
processor and puree until smooth.Pour into sterilized jars and seal.
-----------------------------------
Habanero Sauce
3 Plum tomatoes
1 Fresh habanero chilies (1 to 3)
2 Garlic cloves unpeeled
1/4 cup Water
Juice of one orange
Juice of one grapefruit
Salt to taste
Freshly-ground black pepper to taste
Heat cast iron skillet over medium-low heat. Add tomatoes,
chilies and garlic. Pan roast until tender and brown on all
sides, turning frequently, about 20 minutes. Transfer tomatoes
to blender. Remove seeds and stems from chilies; add chilies to
blender. Peel garlic and add to blender. Add water, orange juice
and grapefruit juice. Puree until smooth. Transfer to medium bowl.
Season to taste with salt and pepper. Serve at room temperature.
---------------------------------
Habanero Sauce
Similar to Caribbean/Yucatan hot sauces
1 part chopped onion
1 part chopped tomato
1 part chopped Habanero peppers
1 part orange juice, or substitute a mix of 2/3 orange juice to
1/3 lime juice
Salt to taste.
Mix in bowl. Add enough juice to make it soupy.
(Note: use equal measurements of the above; ie, 1/4 cup of each to
make 1 cup)
----- Original Message -----
From: tuncer
To: phaedrus
Sent: Sunday, September 08, 2002 4:00 PM
Subject: Fried chicken
> I thank you very much for making available such a
> great web site. It would be my pleasure to be some
> help to you. By the way, I like to eat crispy fried
> chicken such as Kentucky style. But I do not know how
> to make it. I would appreciate very much if you could
> give some information about it.
>
> Thank you very much in advance.
>
> Tuncer
Hello Tuncer,
Well, Kentucky Fried Chicken is cooked in pressure fryers, so it's not
possible to duplicate it exactly at home. There are some recipes floating
around that call for frying the chicken in a regular pressure cooker, but
that's dangerous. I will not refer those recipes to anyone. Trying to fry in
a regular pressure cooker can cause it to explode and burn you seriously. If
anyone absolutely must pressure fry (or "broast"), they should buy a real
pressure fryer.
There are a few recipes that try to duplicate the flavor of Kentucky Fried
Chicken without pressure frying. Some of those are below.
Phaed
KFC Fried Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Poultry
Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Broiler-fryer -- cut up
3 cups Water
1 tablespoon Salt
2 teaspoons Fines herbs
2 teaspoons Onion powder
2 packages Instant chicken broth
2 teaspoons Seasoned salt
1/4 teaspoon Seasoned pepper
1 cup Flour
Cover chicken with mixture of water and salt. Chill in bowl for at least 1
hr. Whirl herbs; onion powder, seasoned salt,instant chicken broth, and
pepper in blender. Combine with flour mixture while still wet until
thickly coated with flour. Melt enough shortening or salad oil to make 1"
depth large skillet. Heat to 375. Fry chicken pieces, turning once, 5 min.
on each side. Lift, drain on paper towels. When pieces are fried, drain
fat from skillet. Add one cup chicken broth to skillet, add chicken
pieces, cover skillet. Cook 15 min. or until fork tender.
---------------------
Kentucky Fried Chicken
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 young chicken
1 1/2 cups sifted flour
1/2 teaspoon salt
1 dash pepper
1 1/2 teaspoons baking soda
1 egg
1/2 cup milk
Season and stew or steam chicken. Dry chicken pieces. Mix flour, salt,
pepper, and baking powder together. Beat egg and add milk. Combine
liquid and dry ingredients. Dip each piece of chicken into batter and fry
until brown.
-------------------------------------
Junkfood Cookbook KFC
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chicken pieces
1/2 cup Flour
1 package Dry Italian-style salad dressing
Salt
1 Egg
2 tablespoons Club soda
1 cup pancake mix -- (or more)
1 teaspoon Poultry seasoning
1 teaspoon Paprika
1/4 teaspoon Pepper
Oil for deep frying (the rea
Rinse chicken pieces; pat dry with paper towels. Mix flour with dry salad
dressing mix & salt to taste. Dip chicken pieces in this mixture and let
sit for a couple of minutes. Beat egg and club soda; in another shallow
bowl, blend pancake mix with poultry seasoning, paprika and pepper. Dip
flour-coated chicken pieces in egg mixture, then in pancake mix mixture.
Let sit on wire rack while heating deep fat to 375 degrees. Cook chicken
pieces, turning once, until a rich golden brown, about 20-25 minutes.
Drain on paper towels.] Yield: 4 servings. Variation: To prepare EXTRA
CRISPY CHICKEN, dip the chicken (after it has been coated in the pancake
mixture) back in the egg mixture and again in the pancake mixture. Fry
until done.
--------------------------------
Kfc Amost Fried Chicken
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Cookies
Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade-----
3 lb Chicken
2 pk Italian salad drsg mix
3 tb Flour
2 ts Salt
1/4 c Lemon jiuce
Coating-----
1 c Milk
1 1/2 c Pancake mix
1 t Paprika
1/2 ts Sage
1/4 ts Pepper
Make a paste out of the marinade ingredients. Coat
chicken evenly. Stack chicken pieces in a bowl. Cover
and refrigerate overnight or at least for several
hours. Mix pancke mix with other seasonings. Dip
pieces of chicken in milk, then in pancake coating.
Dust off excess. Lightly brown in skillet with 1/2
inch vegetable oil in it. Brown for 4 minutes each
side. Remove and place in a single layer on shallow
baking pan. Seal with flour. Bake for 1 hour at 350^F.
Uncover and baste again with milk Return, uncovered,
to oven heatedto 400^F, to crisp for 10 minutes.
----- Original Message -----
From: Joe
To: phaedrus
Sent: Sunday, September 08, 2002 2:57 PM
Subject: tomato preserve recipes
Uncle Phaedrus could you please help
me find recipes for preserving tomatoes.
I just can't find any,and hope you can help.
Regards,
Joe
Hello Joe,
Well, do you mean canning whole tomatoes? If you do, try this web page:
Food Preserving
Do you mean making homemade tomato sauce or tomato paste or homemade catsup?
If you do, then see the recipes below.
Phaed
Zesty Tomato Sauce
Ingredients :
54 med. tomatoes (36 c. tomatoes, cut-up)
Preparation :
Let stand 15 to 20 minutes in colander to drain. In a 10-quart
Dutch oven, combine with tomatoes: 1 1/2 tbsp. salt 1/2 tsp. pepper
Bring to a boil, stirring occasionally. Boil gently, covered, for
1 hour. Stir occasionally. Puree through food mill. Put back in
pan. Add: 3/4 c. parsley 6 cloves garlic, minced 3 tbsp. basil 3
tbsp. oregano 3 tbsp. thyme 3 bay leaves Boil gently, uncovered, 1
1/4 hours or until desired consistency. Put in hot pint jars.
Process 55 minutes or you may freeze. To freeze, cool, put in
containers and freeze.
----------------------------------
Tomato Paste
Ingredients :
8 qt. peeled, cored, chopped tomatoes, about 4 dozen large
1 1/2 c. chopped sweet red peppers (about 3)
2 bay leaves
1 tbsp. salt
1 clove garlic (optional)
Preparation :
Combine all ingredients and cook slowly over low heat for 1
hour.Press tomato mixture through a fine sieve, add garlic
if desired. Cook mixture slowly until thick enough to round
up on a tablespoon (about 2 1/2 hours). Stir frequently.
Remove clove of garlic. Pour hot mixture into hot Ball jars,
leaving 1/4 inch headspace. Adjust Ball dome lids and Ball
bands. Process half pints 45 minutes in water bath canner.
Yields about 9 half pints.
-----------------------------------
Heirloom Tomato Ketchup
Instructions
Peel 4 quarts tomatoes and place in a kettle with 2 quarts
vinegar, 6 chopped red peppers, 4 tablespoons salt, black
pepper, 2 tablespoons dry mustard, and 3 tablespoons allspice.
Boil for 4 hours until thickened.
Bottle, seal, and serve as a condiment for meat and fish.
----- Original Message -----
From: Lisa
To: 'phaedrus
Sent: Monday, September 09, 2002 8:36 AM
Subject: Fruit cake
Dear Phaedrus:
I am looking for a fruit cake recipe that was in the NY Times magazine
section about 20 years ago. I know that it is a dark cake made with
cognac and brazil nuts. Any help would be great.
Thanks Lisa
Hello Lisa,
I could find only two fruit cake recipes with cognac and brazil nuts. Neither of them mentions the NY Times. See below.
Phaed
Unbaked Fruit Cake
Ingredients :
1 (1 lb.) box graham crackers
3/4 c. milk
1 lb. marshmallow
1 c. chopped candied cherries
1 c. chopped candied pineapple
4 c. Brazil nuts, shelled
1 (15 oz.) box seedless raisins
Sherry or cognac
Preparation :
Line 2 loaf pans with greased waxed paper. Crush the graham
crackers fine with rolling pin. Put milk and marshmallows in
saucepan and place over low heat, stirring occasionally until
melted. Combine graham cracker crumbs, fruits, nuts and raisins in
a large bowl. Pour marshmallow mixture over crumb mixture and mix
well. Pack into prepared pans firmly and cover tops with waxed
paper. Wrap in foil and store in refrigerator for 1 month.
Sprinkle with sherry*. *About twice a week. Keep in refrigerator
for months or may be frozen.
------------------------------
The Famous Fruitcake
1/4 lb. candied citron
2 oz. candied lemon peel
2 oz candied orange peel
1 lb. red and green candied cherries
1 lb. yellow, red, and green candied pineapple
1 lb. golden raisins
1/2 lb seeded muscat raisins
1/4 lb. currants
1/2 cup very good Cognac (and more for wrapping) I use Remy Martin VSOP
1/4 lb. blanched almonds
1/4 lb. pecans
1/4 lb. walnuts
1/4 lb. Brazil nuts
2 cups sifted flour (sift before measuring)
1/2 tsp mace
1/2 tsp cinnamon
1.2 tsp baking soda
5 eggs
1 tbsp milk
1 tsp almond extract
1/4 lb. butter
1 cup granulated sugar
1 cup dark brown sugar
Prepare fruits and nuts the day before baking. Cut the citron,
lemon peel, and orange peel into small cubes. Cut the cherries
in half and the pineapples into small wedges. Put raisins and
currants in a very large bowl and pour on the cognac. Put the
candied fruit on top of the raisins. Coarsely chop the nuts and
place on top of the fruit. Cover the bowl and set aside overnight.
You can also prepare the pans the day before baking. You'll need
two 9" X 5" X 3" or 6 small pans described below. Cut brown paper
or baking paper to fit the bottom and sides of the pans. Using your
hands, oil the pans and the paper inserts. (We use a template which
fits 5" X 2 and 1/2" (measured across the bottom) X 2" loaf pans.
Top measures 3 and 1/4" X 5 and 1/2". Lay a sheet of wax paper over
the pans to keep dust out.
On baking day, add 1/2 cup flour to the fruits and nuts and mix
thoroughly with your hands. You should not be able to see the flour,
but this coating will keep the fruit and nuts from settling to the
bottom of the pan.
Mix the remaining flour with the mace, cinnamon, and baking soda.
Beat the eggs with the milk and almond extract.
Cream the butter very well. (Use the flat beater of the Kitchen Aid.)
Add the granulated and brown sugars. Beat in the egg mixture, then the
flour mixture. Pour the batter over the fruit mixture and mix thoroughly.
Your hands are the best tool for this. Place the batter in the prepared
pans, being careful not to shift the paper liners. Press the batter down
to smooth. The cake rises very little, so you may fill the pans to
within 1/2" of the top.
Bake in a pre-heated 275° oven. A 10" tube pan, using all the batter,
will take about 3 hours and 15 minutes. Two 9 X 5 X 3 bread pans take
about 2 hours and 15 minutes. The 5 X 2 and 1/2 X 2 pans take 1 and
3/4 hours to 2 hours. The cake is done when the cake springs back when
pressed with a finger.
Cool the cake(s) in pans on racks 30 minutes. Unmold, remove paper and
cool until stone cold. Wrap each cake in cognac-soaked cheesecloth,
then in aluminum foil. Store 2 weeks, then check to see if the
cheesecloth needs to be wet with more cognac. Wrap again and store for
at least 6 weeks but remember that the longer you age the cake, the
better it will be. Slice thinly to serve.
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