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----- Original Message -----
From: Jane
To: phaedrus@hungrybrowser.com
Sent: Friday, September 02, 2011 6:12 PM
Subject: Ca.Dreaming...shrimp!
Hi again;
This time I'm hoping you can help me get the recipe for "Jack's Shrimp"
which is also the name of the restaurant in Newport Beach, Ca. I moved
from the Coast in '92 and every time I go back I stop and devour a whole
bowl with french bread for dipping and never feel guilty. Don't get back
too often. Would love to make it here in Montana.
thank you again for such a fun website.
Jane
Hi Jane,
No luck with the actual recipe from Jack Shrimp. It's a secret that apparently
has not been shared. "Killer Shrimp" in Marina del Rey is said to use the same
recipe. Here are some "tastes like" recipes:
Chowhound
Every Pot in the House
Steamy Kitchen
Kurt's Thoughts
Recipe Gold Mine
Phaed
Killer Shrimp
INGREDIENTS:
2 TBLS fresh or dried rosemary,
2 Tsps thyme,
1 Tsp black pepper,
2 cloves garlic, peeled and chopped,
1/2 tsp fennel seed,
1 tsp celery seed,
1 tsp crushed red pepper flakes,
2 qts. clam broth (you can use chicken broth if making Killer Chicken),
3 ozs. tomato paste,
1 stick salted butter,
shrimp (duh!),
french bread.
Preparation: Using a mortal and pestle (a meat tenderizer and a plastic bag works too),
partially grind the rosemary, thyme and fennel seeds. Break up the spices, rather than
grinding them. Mix all of the ingredients into a cooking pan (except the shrimp) and
simmer for an hour but up to 2 hours (longer the better). Just before serving, add the
raw, peeled and deveined shrimp( you can leave the shells on if you prefer). Simmer for
about another 2 minutes in order to cook the shrimp. Once completed, serve in a giant bowl
with some cut up soft french bread.
----- Original Message -----
From: "Erin"
To: phaedrus@hungrybrowser.com
Sent: Tuesday, August 30, 2011 6:41 PM
Subject: ARTURO'S MARCO ISLAND
We had dinner at Arturo's in Florida (Marco Island) and had the most
delicious meals and I was wondering if you could possibly find the recipe
for
Buca - de Besch (thats phonetic) or maybe Buca - De Pesche not sure but it
was a seafood dish over pasta with a spicy sauce so delicious and then to
top it off the most amazing cheesecake that I would totally kill for. I'm
not sure if they make their cheesecake or if its purchased from a supplier
but it is totally awesome and if you could help me find a recipe or a
supplier I would be forever grateful.
Thanks much
Erin
Hello Erin,
"Arturo's" is a very popular name for Italian restaurants. They do not
appear to be a restaurant chain, but there are Arturo's restaurants in
many cities.
I found a menu from Arturo's Marco Island here:
Arturo's Menu
The only dish listed that has a name similar to your phonetic offering is
"Zuppa di Pesce", which means "fish soup". Arturo's Marco Island serves it
over linguini, so it might not seem like a soup.
I could not find a recipe for it from Arturo's Marco Island, However, zuppa
di pesce is a traditional Italian dish, so there are recipes available.
Something to consider, though, is that besides the fact that every chef
puts his own touch on a dish like this, zuppa di pesce is one of those
seafood dishes that uses whatever fish and shellfish is available fresh at
the location of the restaurant. In Florida it may contain different fish and
shellfish than it would in the Northeast or in the West. It just depends on
what's available. So, while I can give you a recipe, it may not taste the
same as what you had at Arturo's Marco Island.
There is a video here of the chef from Arturo's in Mahopac, New York making
zuppa di pesce:
Zuppa di Pesce
There are half-a-dozen other videos on YouTube of this dish being made.
Also, there is a recipe below.
Phaed
zuppa di pesce
Created by Chef David Rogers of Restaurant Associates
Base
2 bulbs fennel
1 yellow onion
2 stalks celery
2 large carrots
1/4 cup olive oil
2 qt. fish stock
1 bottle white wine
1 can San Marzano tomatoes
1 ounce saffron threads
salt
pepper
1 bunch Italian parsley
Seafood
1 lb. fish pieces, cod, halibut, or any white fish
10 each mussels
10 each little neck clams
1/2 lb. calamari (rings and tentacles)
garnish
rustic or French bread, toasted
Preparation
Small-dice fennel, onion, celery, and carrots. In large pot, sauté
vegetables in olive oil until tender. Add crushed tomatoes, wine,
fish stock, and saffron threads. Season with salt and pepper.
Simmer until flavors are married. Clean clams and mussels. Add
seafood to the finished base and cook over medium heat until clams
open. Portion into shallow bowls, finish with chopped parsley and a
toast point made from rustic bread. serves 6 - 8
----- Original Message -----
From: Kathleen
To: phaedrus@hungrybrowser.com
Sent: Tuesday, August 23, 2011 3:28 PM
Subject: Caravella Limoncello
Good afternoon Phaed,
I'm wondering if you have ever seen a copy cat recipe for Limoncello.
I just had a shot of this lemon liquor the other day and was hoping that
there's a way to make it instead of searching the world over in every
liquor store around.
This particular liquor is made from lemons in Italy. It is said to ease
the 'pain' of overeating. So one would have it as an after dinner drink.
The Caravella is, I believe, the company that makes it. I have found a
number of recipes with this liquor as an ingredient, but not a copy cat
recipe for it.
Thank you in advance for your assistance.
Kathleen
Hi Kathleen,
Caravella is just one brand of the lemon flavored liqueur known as "limoncello".
There is no copycat recipe for any particular brand of limoncello such as Caravella,
but there are several generic limoncello recipes around. These recipes are made
using vodka as a base. See these pages:
EHow
Epicurious
Seattle Weekly
Patty Mitchell
Phaed
----- Original Message -----
From: marylynn
To: phaedrus@hungrybrowser.com
Sent: Tuesday, August 23, 2011 11:03 AM
Subject: SUMMER BERRY PIE
I am looking for a recipe for an American dessert my husband and I tasted in Australia.
It had a shortcake base, and a kind of cream cheese or cheesecake layer - the ice box
type I think -then a layer of strawberries and other buries in a jelly -in the Australian
sense [not jam].
Then topped with some cream. [not a layer]
The base was light and crumbly.
Would you have any idea of the recipe?
Thanks a million,
Marylynn
Hi Marylynn,
Please don't assume that I know what you mean by a "shortcake base" or by "jelly - in
the Australian sense".
American pies of this sort usually have a graham cracker crumb (base), or a piecrust base,
or a cookie (biscuit in Australia) crumb base. I'm not familiar with a shortcake base.
We have a dessert here called "strawberries and shortcake", but the "shortcake" is a type
of sponge cake. By jelly, is that jelly in the American sense? I don't know what you mean
here. It also would be most helpful to know what sort of berries other than strawberries
were in the pie.
I found a recipe for "Summer Berry Pie" with a pre-made "shortbread" crust, which is what
we would normally call a piecrust crust. It has a layer of cream cheese, and then a mixture
of strawberries, raspberries, and blueberries thickened with cornstarch (corn flour in Australia,
I believe). But that's not what I would call a "jelly". It is suggested to be topped with
whipped cream or whipped topping. It seems close to your description, and it has the correct
name. See:
Yummly
If this is not what you want, I will need more details in order to find the correct recipe.
Phaed
Subject: Australian jelly
From: Christy
Date: 9/23/2018 12:26 PM
To: phaedrus@hungrybrowser.com
Hi Uncle Phaedrus,
My cousin turned me on to your website and while I was looking at recipes I saw
the one for Summer Berry pie...it referenced a top berry "jelly"-in the Australian
sense, layer. I just thought I would give you an fyi.
I'm on a diet facebook group and there are people from all over. I've seen several
people refer to eating a "jelly pot". As you can imagine, I was confused. Why would
anyone eat a pot of jelly and how could that possibly be part of a "diet"?
Only after I figured out where this person was from and using contextual clues did
I figure out they were talking about a snack pack size of Jello!
I feel pretty certain that this is what they were referring to in this recipe.
And it certainly sounds more appealing having a fruity gelatin top layer.
Hope that helps.
Sincerely,
Christy
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