Custom Search

2010

TODAY's CASES:

Sfingi with Yeast

----- Original Message ----- 
From: Vera 
To: phaedrus@hungrybrowser.com 
Sent: Sunday, December 20, 2009 10:23 PM
Subject: Sfingi made with Yeast

dear uncle 
we are searching for an old Italian sfingi reccipe made with 
yeast at christmas time. deep fried  when dipped in sugar or 
vinocotto(a wine syrup).  from Palermo Sicily Italy
we  would appreciate as much help  that you can give us.
Thank you 

Hello Vera,

See below.

Phaed

Sfingi

1 pkg. dry yeast
1 egg
2 c. flour
3/4 c. warm water
1/2 tsp. salt
Oil for frying

Sprinkle yeast on water. Let stand until dissolved. Beat in egg, flour and salt. 
When smooth, cover bowl and let stand in a warm place to rise until doubled. 
Punch down and let rise again until double.  Heat oil sufficient to fry in a 
deep pan.  Drop dough by tablespoon into the hot oil.  Do not crowd.  Fry until 
golden brown on all sides.  When done, shake in bag with powdered sugar or drip 
honey over all while still warm.  NOTE:  In deep frying the oil might foam and 
overflow the pan.  Be very alert for this and if it starts to foam remove from 
heat immediately.  Watch out for spatters. 

Ox Tails

----- Original Message ----- 
From: Julieanne 
To: phaedrus@hungrybrowser.com 
Sent: Sunday, June 21, 2009 10:03 PM
Subject: ox tail

hi, 
My grandmother use to make this and she was Scottish/ English so I would think it 
would be from around that area, 
It was Oxtail in a clear sauce with parsley.
The oxtail was in small section, so the meat was taken off the bone and then it 
may have been cornflour put into liquid
to form a sauce with the parsley chopped up fine.
You had it with mash and veggies.
I have tried to do it from my ideas but not the same, I remember having this as 
a child and loving it, so it must have been good for me as a child to remember 
and still crave for it sometimes
Thnaks in advance if you can come up with some thing
Julieanne

Hi Julieanne,

I'm finding dozens of oxtail recipes, but most are soups or stews with carrots and often with turnips. It's difficult to locate your recipe with so little information. All of the oxtail recipes, including the soups and stews, have parsley. You don't mention carrots, but oxtail recipes seem inevitably to contain carrots. Your dish may have been some form of "braised oxtails". You might have a look at the recipes on these sites. The first one, in particular, may be similar to what you remember:

Braised Oxtail

Braised Oxtail

Oxtail

Phaed


Pig Ear Sandwich

----- Original Message ----- 
From: marie 
To: phaedrus@hungrybrowser.com 
Sent: Thursday, December 24, 2009 12:40 PM
Subject: Pig ear recipe

Hi,

Hope all is well as you prepare for your holidays.

It's me again...Marie...looking for help!

I'm trying to find a recipe for a pig ear sandwich to make for a friend's birthday. 
It's a southern dish, and I have NO clue how to make this.  All I know is that it's 
topped with raw onions and mustard.

Thanks a bunch as always!

Marie 

Hello Marie,

You know, I've lived in Mississippi all my life, but I've never had a pig ear sandwich or chitlins. Pig ears have to be boiled a long time to get them tender, therefore, I recommend the crockpot recipe below.

Phaed

Pig Ear Sandwiches (Crockpot Recipe)

Pack of pig ears rinse well then wipe remaining water off. Take your pig ears and 
place into crockpot season with black pepper, 2-3 tbsp. paprika, couple of shakes 
of seasoning salt, couple of dashes of vinegar, hot sauce(if you like spicy) Fill 
your crockpot up after seasoning the pig ears with water to cover pig ears. Cook on 
low for 6-7 hours. After the pig ears are cooked they will be very tender. Get some 
bread or toast your bread and add mustard or spicy mustard if you like it spicy and 
add one pig ear and you've got a tender pig ear sandwich. Add onions if you like.

Pioneer Chicken

While looking for something else, I found this on a message board. The poster identified himself as a former Pioneer Chicken employee.

Pioneer Chicken Strips recipe

Chicken strips recipe good for 2 chicken breast worth of meat.. 
1/2 cup flour 
1/2 cup Krusteaz "original" pancake batter, {not the just add water one} 
1/2 teaspoon onion powder 
1 tablespoon of paprika {which is were it gets the color} 
Salt, well I use 1 teaspoon 
then cold water till you get a pancake batter consistency... 

Take chicken breast 1/2 frozen slice length wise into 4-6 inch strips about 3/4 inch wide , 
then freeze solid. 

Take frozen chicken strips dip in batter then lay on a plate w/wax paper then freeze again.
{I learned this while making them when I worked at Pioneer chicken. 

then fry in peanut oil . 

(RoadFood.Com Message Board post by Joshua Arellano )

There is also a Pioneer Fried Chicken copycat recipe here: Pioneer Fried Chicken


Middle Eastern Dip

----- Original Message ----- 
From: zada 
To: phaedrus@hungrybrowser.com 
Sent: Friday, December 25, 2009 8:11 PM
Subject: Need a difficult lost recipe

I met my third husband during a poker game on a foreign freighter in Duluth, MN. 
During the game we ate a bread dip common to the Middle Eastern men working on 
the ship...it was creamy off white/yellowish and hot-spicey. I KNOW this is very 
vague info but I was not thinking recipe at the time! I am sure there were not 
fancy ingredients as it was made on a merchant ship (the Dawn of Kuwait, 1974)..
.but was VERY tastey!

Any help in finding Middle Eastern bread dips would be greatly appreciated!

Zada 

Hello Zada, My first thought is "baba ghanoush". See below for a recipe. Or maybe hummus? See:
hummus

If neither of those is it, see the list here:
Middle Eastern Dips and Sauces

Phaed

Baba Ghanoush (This recipe is from Bahrain)

Ingredients

1 large eggplant
2 cloves garlic
2 tbsp tahini (sesame paste)
1/4 tsp salt
1 tbsp lemon juice
125 ml yogurt
3 tbsp olive oil
Several whole olives

Preparation

Heat oven to 200°C. Place whole eggplant on a baking sheet 
and bake until the outer shell is crisp and the inside is 
soft and mushy (about 1 hour). Let the eggplant cool, then 
remove and discard the skin and the green cap. Spoon the 
inside into a food processor or a blender. Add garlic, tahini, 
salt, lemon juice and yogurt. Purée until creamy. Spoon into 
a serving dish and garnish with olive oil and whole olives. 
Serve cold or warm, with sliced pita bread or vegetables for 
dipping.

"The food filled every sense: warm acorn squash with butter and brown sugar, fresh steamed chard with pine nuts, and a whole Cornish game hen that had clearly been slow-smoked over mesquite the whole day"
A Minister's Ghost by Phillip DePoy

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010 Phaedrus