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----- Original Message -----
From: Rusty
To: phaedrus
Sent: Tuesday, October 26, 2004 4:57 PM
Subject: "Spiced Round"
> I'm looking for a recipe for "Spiced Round". My dad used to buy it at the
> Nashville, Tennessee Farmer's Market late 1930's - early 1940's.
>
> It would only be available for the three weeks before Christmas.
>
> It seemed to be a beef brisket, cored, with the holes filled with spiced
> fat, then cooked or smoked.
>
> I was told that local (Nashville) Hill's Brothers grocery stores carried
> it too, around Christmas time, at least until recently. I've been unable
> to verify this.
>
> Thanks for maintaining your Web site, it's a bookmark "Keeper!" I've
> spent many hours, reading the recipes I found there, and your letters and
> sources for information as well.
>
> Rusty
>
Hi Rusty,
Well, I could not find a recipe, but I did find some things about "spiced
round" that might interest you.
There's an article about it that says it's still made & sold on a limited
basis by Elm Hill Meats. See:
The Tennessean
------------------------------
Elm Hill Meats, Inc.
1001 Elm Hill Road
Lenoir City, TN 37771
865-986-8005
I-40 West to I-75 South. Exit Hwy. 73/U.S. 321 (Lenoir City). Proceed
through Lenoir City. After crossing the railroad track, turn right on Elm
Hill Road/City Park Drive [if you cross the Tennessee River (Ft. Loudon
Lake), you've gone too far]. The Elm Hill plant is about 1 mile on the
right.
-----------------------------
Also, I found this on a message board:
"For anyone interested in the spiced round beef - get a copy of "The
Nashville Cookbook: Specialties of the Cumberland Region" by Nashville Area
Home Economics Association - it may be out of print but libraries should
have a copy or two. Check out page xix- t "
Phaed
See also:
11/19/04
----- Original Message -----
From: Jim
To: phaedrus
Sent: Wednesday, October 20, 2004 3:23 PM
Subject: hard chorizo sausage recipe
Here is a tough one. I am looking for an authentic chorizo
sausage recipe I can make at home. The price of the stuff
in the markets is THROUGH THE ROOF! if you know what I mean.
Any help would be greatly appreciated.
Thanks
your nephew Jim
Hello Jim,
See below for what I found.
Phaed
Chorizo (Mexican Sausage) #1
Categories: Mexico, Ham/pork, Ground meats, Sausage, Submitted
Yield: 8 Servings
2 lb Pork; lean, coarse grind
1/4 lb Pork fat; chop fine
2 tb Paprika
2 tb Chili powder
1 ts Pepper, black
1/2 ts Cinnamon, ground
1/2 ts Cloves, ground
1/4 ts Coriander, ground
1/4 ts Ginger; grated
1 ts Oregano, dried, crushed
1 ts Cumin, ground
2 ts Salt
6 Garlic cloves; crushed
1/2 c Vinegar, white
1/2 c Sherry, dry
1 Sausage casing
Combine pork meat and fat thoroughly. Add paprila,
chili powder, pepper, cinnamon, cloves, coriander,
ginger, oregano, cumin, garlic, salt, vinegar and
sherry (brandy may be substituted). Mix well with
hands. Mixture may be stored in a crock in cool place
for twenty-four hours, or better, for 2 or 3 days.
Form into patties and saute.
Alternatively the mixture may be forced into sausage
casing and hung to dry in a cool place. This is best
done in cold weather and hung in a breezy place to aid
in drying.
-----------------
Chorizos (Mexican Sausage)
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pork Mexican
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Pork tenderloin (ground ok)
5 Chiles anchos
1/2 ts Coriander seeds (toasted)
1/2 ts Peppercorns
1/8 ts Cumin seeds
2 tb Sweet paprika
2/3 c Mild white vinegar
1/2 lb Pork fat
2 Chilies pasilla
3 Cloves
1/2 ts Oregano (Mexican Blended)
4 Garlic cloves (peel/crush)
2 1/2 ts Salt
2 fl Vodka (if wanted)
Chop the meat roughly,(or purchase ground pork),together with the fat.
Toast the chilies well, turning them from time to time so they do not
burn. While they are still warm and flexible, slit them open and
remove the seeds and veins. As they cool off they will become crisp.
Grind the spices together withe the chilies.
Mix the ground spices and chilies with the rest of the ingredients
and rub them well into the meat with your hands.
Cover the mixture and set it aside in the refrigerator to season for
3 days, stirring it well each day. (Before using, fry a little of the
meat and taste to see if it has enough salt and seasoning.)
Normally the meat would be put into sausage casings, however, I just
use it straight from the bowl. If you don't want to stuff the meat
into casings at all, leave it to mature for about a week. Store it
in containers in the freezer compartment of the refrigerator.
-----------------
Homemade Chorizo
Categories:
Yield: 4 servings
1 lb Pork butt -- ground
1 ts Coarse salt
1 ts Black pepper -- freshly Ground
2 tb Ancho chile powder
4 Cloves garlic -- minced
1/2 bn Fresh oregano -- chopped
1 ts Ground coriander
1 tb Ground cumin
2 tb Vinegar
In a medium size bowl, mix the pork, salt, pepper,
chile powder, garlic, oregano, coriander, cumin and
vinegar thoroughly. Refrigerate, in an airtight
container, overnight. This allows the flavors to meld.
The chorizo may also be frozen. Yield: 1 pound chorizo
Thai Lettuce Wraps
1/3 head lettuce
1/2 cup cooked rice noodles
1/2 cup carrot(s)
1/2 cup bean sprouts
8 oz Tyson Basted Boneless, Skinless Chicken Breasts
1 tbsp sesame seeds
1/4 cup canned Thai peanut sauce
1/4 cup teriyaki sauce
1/4 cup soy sauce
1 serving hot pepper jelly
Instructions
Cook chicken. Peel off lettuce leaves neatly and lay in pile.
Wash thoroughly. Grate carrots. Serve by laying out leaves on
a plate and setting a little pile of noodles, carrots, and bean
sprouts. Wrap chicken, noodles, carrots, and sprouts in lettuce
leaves. Serve with dipping sauces.
See: Dipping Sauces & More Lettuce Wraps Recipes
----- Original Message -----
From: Jill
To: Phaedrus
Sent: Saturday, October 30, 2004 2:53 AM
Subject: Recipe request: Prickly Pear Sorbet
Dear Phaedrus,
I've been looking for a recipe for Prickly Pear Sorbet. I had some
once, but I can't remember exactly what was in it. I do remember
that it contained some interesting ingredients: crushed cumin seed
and citrus peel (lime and/or orange). Can you help?
Thanks a bunch!
-Jill
Hello Jill,
Well, the most interesting ingredient in prickly pear sorbet isn't either of the ones you mention.
Prickly pear sorbet is made with the fruit of the prickly pear cactus plant. There are recipes below,
but if you don't have a source for the fruit, you can buy a prickly pear puree from this site.
They also have a recipe using the puree:
Perfect Puree
Phaed
Prickly Pear Sorbet
Ingredients:
25 prickly pears
4 cups sugar
1 qt. spring water
1 qt prickly pear juice
1 3/4 qt cranberry juice
1 Tbsp lemon juice
1 egg, in shell
pinch of salt
sprig of mint
Instructions:
To make water-sugar syrup, mix the water and sugar together in
a stainless steel saucepan and bring to a boil. Reduce to simmer
and cook over medium heat for 5 minutes.
Burn the barbs off the prickly pears by holding them with tongs
over a flame. Peel the fruit, then puree it in a food processor
or blender. Strain and mix with cranberry juice, lemon juice and
salt. Mix pear mixture with about one-third of its volume of the
water-sugar syrup, stirring well. Put in a 4-quart ice cream churn
container and add one uncooked egg, in its shell, which has been
washed carefully and dried with paper towels. A patch of the egg's
surface, between the size of a dime and a quarter, should show.
If it does not, gradually add more syrup until the small white eye
of the shell appears. Remove egg and discard. Churn sorbet mixture
until it turns opaque and to superfine ice. It will be ready to
serve at just about the same time as the machine stops. Sorbet can
be kept in the freezer after churning for a few hours, but its silky
texture changes the longer it is frozen. Scoop and garnish with a
sprig of mint.
--------------------------------------------------------------
Prickly Pear Sorbet
8 cactus pears (about 3 pounds total)
1 cup Simple Syrup, see below
2 tablespoons fresh lime juice, or to taste
. To make simple syrup, bring 3 cups sugar and 3 cups water
to a boil, stirring, and boil until sugar is completely dissolved.
Cool syrup. Syrup may be made 1 week ahead and chilled, covered.
. Wearing rubber gloves, wash cactus pears and with gloves rub
off any prickly fuzz left on skin.
.l Halve cactus pears lengthwise and carefully scoop out flesh
with seeds into a blender. Add syrup and lime juice to blender
and purée until smooth.
. Pour cactus-pear purée through a fine sieve into a bowl and
discard seeds.
. Freeze purée in an ice-cream maker. Put in container and freeze
again at least 6 hours, or until frozen hard. Keeps for 1 week.
Makes 4 cups
------------------------------------------------------
Prickly Pear Sorbet
10 prickly pears (about 4 pounds)
1 cup simple syrup
2 tablespoons fresh lime juice
2 tablespoons lemon juice
2 tablespoons orange juice
1/4 cup lime zest
Fresh mint leaves, for garnish
Wearing your rubber gloves, wash and skin pears. Be careful of the
very tiny spines. Add all ingredients except mint to a blender and
puree until smooth. Reduce liquid in half on medium heat. Strain
and let cool.
Note: Before freezing the puree, adjust the flavor with sugar and
cranberry juice, to taste. Freeze puree in an ice cream maker and
you're ready to scoop.
Garnish with fresh mint.
----- Original Message -----
From: Jill
To: phaedrus
Sent: Saturday, October 30, 2004 3:01 AM
Subject: Recipe request: Spicy Chocolate Cake
Dear Phaedrus,
I'm looking for a recipe for a spicy chocolate cake, specifically
one that contains ground pasilla pepper & is nice and dense (possibly
even flourless). Please can you help?
Thanks!
-Jill
Hello Jill,
The only one that I can find is the one below with jalapenos.
Phaed
Spicy Chocolate Cake
1 cup semisweet chocolate chips, melted
1 1/4 cups white sugar
3/4 cup butter
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 tablespoons diced jalapeno peppers
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
9x13 inch pan. Sift together the flour, cinnamon, baking soda and salt.
Set aside.
2 In a large bowl, cream the butter, sugar and vanilla until light and
fluffy. Beat in the eggs one at a time, then stir in the melted chocolate.
Alternately beat in the flour mixture and the milk, mixing just until
incorporated. Stir in jalepenos.
3 Pour into a 9x13 inch pan. Bake in the preheated oven for 30 to 35
minutes, or until a toothpick inserted into the center of the cake comes
out clean. Allow to cool.
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