Sent: Wednesday, October 26, 2016 9:16 AM
Subject: blue boar meatloaf
I was looking at your site and I can't seem to find the blue boar cafeteria recipe for their meatloaf that they use to serve with the Creole sauce.
If you have it and can send it to me that would be great.
Sorry, I do not have that recipe, nor does it appear to be on the Web for free. However, that recipe is available in the Archives of the
Louisville Courier-Journal, which are available online if you subscribe for $7.95 per month. See:
Courier Journal Archives
Iíll post this for reader input.
Gwen had this recipe:
Blue Boar meatloaf with Creole sauce
3 pounds ground beef
1/2 cup diced green pepper
3/4 cup diced onion
3/4 cup diced celery
1/2 cup ketchup
2/3 cup stale bread crumbs
2 teaspoons salt
1/2 teaspoon white pepper
Creole sauce (recipe follows)
Clean and dice green pepper, onion and celery. Grind together in food processor. Add to ground beef along with egg, ketchup, bread crumbs,
salt and pepper. Mix well. Form into a 5-inch wide and 3-inch deep loaf. Grease butcher paper or parchment paper. Wrap loaf in paper.
Place in an oven-proof pan. Bake in a preheated 325-degree oven for 1 1/2 hours or until done. Makes 8 to 10 servings. Serve topped with
the following Creole sauce.
Blue Boar Creole sauce
1 tablespoon shortening
1 medium onion, diced
1/2 green pepper, diced
1/2 cup celery, diced
Dash garlic powder
1 1/3 cups beef or chicken stock
1 cup canned tomatoes
1/2 cup tomato puree
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon vinegar
1 tablespoon cornstarch
1/4 cup water
Melt shortening in a heavy 2-quart saucepan. Add onion, green pepper, celery and garlic powder. Saute until onions are translucent but not brown.
Add stock, tomatoes, puree, sugar, salt, pepper and vinegar. Simmer gently for 30 minutes. Dissolve cornstarch in water. Add to sauce and cook
until clear. Serve while hot. Makes approximately 4 cups.
Sent: Tuesday, October 25, 2016 11:23 AM
Subject: clams ala maison
Just wondering if anyone had the clams ala maison recipe that the Uptown
Cafe in Butte Montana serves.
Thank you for your efforts.
First let me say that I had no success finding a recipe or a copycat or a
"tastes-like" recipe for the clams maison as served at the Uptown Cafť in
Butte, Montana. I found several rave reviews for the restaurant and the
dish. In one of those the writer said they had asked for the clams recipe
and were told that it is not given out. Therefore, I doubt that it is possible
to obtain the recipe unless an employee or former employee happens to provide it.
The dish is described as "delicious, creamy clams baked in herbs and butter
in a scallop shell and served with bread. There is a photo of the dish here:
I am familiar with baked stuffed clams of the New England type. There is a
recipe for those here: Baked Stuffed Clams
"Clams a la maison" means "clams home style." Therefore a clam dish with the
same name might be different in every restaurant (or home) in which it is
served, with little consistency in the recipe.
I did a search for any "Clams A La Maison" recipe, and I found the one below
in two places. No source was given, and the recipe, which was called
"antique" was a scan of a recipe printed on aged, yellowed paper in a
newspaper-type font. I don't claim that this recipe is similar to the Uptown Cafť recipe,
but it appears to be a very good recipe and would probably be worth trying.
I will, of course, post this for reader comment.
Clams A La Maison
2 cans (7 1/2 ounces each) minced clams
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1/2 teaspoon dry mustard
2 egg yolks
2 tablespoons lemon juice
1/4 teaspoon salt
lemon cut into wedges
Prepare a white sauce by melting the butter, stirring in the flour and salt,
and when blended, add the milk all at once. Cook until thickened.
beat egg yolks and add gradually while beating at least half the white
sauce. Stir in the rest of the white sauce and return to heat. Cook
until the mixture comes to a boil. Remove from heat and add dry mustard and
lemon juice and blend well. Stir in minced clams. (At this point
mixture can be refrigerated for several hours or can be used immediately.)
Fill empty baking shells (actual seashells used for baking purposes) or tiny
casseriles (ramekins?) with the clam mixture. Sprinkle with
paprika. Place under broiler for 5 to 10 minutes or until tops are a light
golden brown. Serve with lemon wedges. Can sprinkle lightly with parsley
or garnish with a sprig of parsley. Yield: 6 to 8 servings.
Sent: Wednesday, October 26, 2016 12:10 PM
Subject: Chi Chi's green chili recipe
Many years ago, I worked at a local Chi Chi's restaurant. I remember loving their green chili.
It was a green chili based stew of pork and vegetables. Absolutely delicious.
I would love to have this recipe to make at home.
I am not finding any mention anywhere of Chi-Chiís green chili with pork or Chi-Chiís pork chili verde.
I did find a recipe for Chi-Chiís Diablo Sauce, which is sort of a green pork chili, and I found other
pork chili verde recipes. See:
Chi Chi's Diablo Sauce
Chile Verde with Pork
Pork Chili Verde
Iíll post this for reader input.