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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.


Roasted Maine Lobster With Crabmeat Stuffing

Serves: 2


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


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 400F 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.

Habanero Hot Sauce

  ----- 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.


  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)

Kentucky Fried Chicken

----- 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.


KFC Fried Chicken

 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken                          Poultry

   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
    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

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Chicken
    2       pk           Italian salad drsg mix
    3       tb           Flour
    2       ts           Salt
      1/4   c            Lemon jiuce
    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.

Preserving Tomatoes

  ----- 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.

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.


  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 

    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. 

Cognac & Brazil Nut Fruit Cake

 ----- 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.


  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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