On 29 Dec 2007 at 14:53, ursula wrote:
> hello again, and thanks for getting back to me.
> the dressing consists of oil ,basil and some other ingreidients. the
> taste was unique. the shop was located in kingston new york 12401
> upstate n.y. it was called franks sub shop, and i'am going back in
> time ,about 1970 -1975. it was on broadway. he resold because of
> illness,and he was an italian.. good luck hope you can have
> some luck.
Well, I had no luck with anything at all about the dressing from Frank's
Sub Shop. Sorry.
Most oil hoagie dressings are very similar to Italian dressing.
I did find the recipe below.
Oil Dressing For Hoagies
4 oz. cooking oil
2 tbsp. vinegar
1 tbsp. lemon juice
1/2 tsp. garlic salt
1/2 tsp. sugar
1/4 tsp. dry mustard
1/4 tsp. oregano
1/4 tsp. basil
Combine all ingredients in a cruet and shake well
On 29 Dec 2007 at 17:03, Amy wrote:
> Any chance that you can find the recipe for the spare ribs from the
> long ago closed "The Luau" in Beverly Hills? Growing up in the
> 1970's, those ribs, along with the Bali Miki appetizer (meat on
> skewers) was my most favorite food.
> Thank you so very much.
Found this recipe on a message board.
Beef Ribs Luau
Total time: 45 minutes plus 2 hours marinating
Servings: 6 to 8
This recipe uses the secret house barbecue sauce devised by
chef Joe Stellini for the Luau in Beverly Hills.
Look for Chinese barbecue sauce at Asian markets.
2 cups ketchup
1/4 cup sugar
1/8 tsp. minced garlic
1/4 cup Chinese barbecue sauce (char siu)
2 Tbsps. white wine
16 to 20 beef back ribs (about 10 pounds)
1. Mix the ketchup, sugar, garlic, barbecue sauce and wine. Marinate the
ribs in this for at least two hours, or even overnight, in the refrigerator.
2. Remove the ribs from the marinade and grill them over medium coals, or
place them under the broiler 4 inches from the heat source. Baste them often
with the marinade until they are browned, about 10 minutes a side.
Each of 8 servings: 468 calories; 570 mg sodium; 151 mg cholesterol;
23 grams fat; 11 grams carbohydrates; 51 grams protein; 0.39 gram fiber.
On 31 Dec 2007 at 21:07, Margaret wrote:
> Thanks for giving MFK Fisher a plug; I'm a big fan and I've tried to
> get other people to read her books. When I say she writes about food
> and other things, they lose interest. Your description surely made
> someone curious.
> The main reason for writing this time, however is to ask if you would
> run some recipes for Vietnamese sandwiches--Banh Mi. I think people
> would really like them if they knew about them.
Thanks, I hope more people do read MFK's books. They are great!
Gosh, where to begin with the banh mi? People are on the nose when they
call banh mi "Vietnamese Subs" - there is as much variety in banh mi as
in subway sandwich recipes.
The most popular fillings for these Vietnamese baguette sandwiches seem
to be pork, chicken, pate, or tofu. While looking, I also saw recipes for
ham banh mi and meatball banh mi.
To read more about banh mi and see photos, try these sites:
Wikipedia: Banh Mi
New York Daily News
Several basic banh mi recipes below.
Vietnamese Pork Sandwich (Banh Mi Thit)
1 teaspoon five-spice powder
1 tablespoon vegetable oil
1/4 cup shallots, chopped
1 clove garlic, minced
12 ounces ground lean pork
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 tablespoons red chili paste or asian red chili sauce
12 ounces pork tenderloins, cooked and thinly sliced
2 cups English cucumbers, thinly sliced
3 cups mesclun
1/2 cup fresh Thai basil
1/2 cup fried shallots (optional)
3 French baguettes, use light baguette with soft interior and thin crisp
crust (8 oz ea.)
In an 8- 10 inch saute pan over medium/high heat, stir five spice until
fragrant, about 30 seconds.
Stir in oil, shallots and garlic.
Add ground pork and stir often until meat is crumbly and no longer pink.
Add soy sauce, sugar and salt and pepper to taste.
set aside Cut baguettes in half crosswise then split almost all the way
through, leaving halves attached on one side.
Spread 1 tsp of chile paste on one cut side of each baguette section.
Spoon 1/6 of the warm ground pork mixture (including juices) over the
Tuck 1/6 of the pork tenderloin slices evenly into each sandwich.
Place sandwiches on a sheet pan and bake at 375 for about 5 minutes or
until filling is warm and crust is crisp.
Remove from oven and fill each with 1/6 of the cucumbers, mesclun, basil
and fried shallots.
Banh Mi Recipe
1 knob of ginger, about 1.5" x 1.5", peeled and chopped fine
3 cloves garlic, chopped fine
1/4 cup soy sauce
1/4 cup rice vinegar
1/2 teaspoon sesame oil
1 teaspoon coriander
2 tablespoons brown sugar
4 chicken breasts sliced into thin strips
2 carrots, grated
1 piece of daikon, about 3 inches long, grated
5 green onions sliced into long strips
Cilantro, leaves only, washed
Combine the first 8 ingredients in a gallon ziploc bag. Mush around
with your hand to mix well. Add the chicken and allow this to marinate
for 30 minutes - 2hours.
Grate the daikon first and put it in a small bowl and cover it with rice
vinegar. This will give it a pickle like flavor. Prepare the other veggies.
Saute the chicken in a skillet on really high heat. Let it brown.
It'll make a big mess in your pan but it'll clean up okay.
Heat the baguettes up in the oven or a toaster oven just until the crust
gets warm. Slice them down the middle and put mayo inside on both sides.
Now load the chicken on and then carrots, daikon, onions, and cilantro.
Spicy Chicken Sandwiches (Banh Mi Ga)
1 teaspoon lime juice or lemon juice
1/2 teaspoon fish sauce
1 (12 inch) baguette, halved lengthwise
1/2 cup cucumbers, thinly sliced
1 cup cooked chicken, thinly sliced
1 shallot, thinly sliced or 2 scallions, thinly sliced
1 serrano chili, seeded and finely chopped (1 Tbsp)
2 sprigs fresh cilantro or basil leaves
2 teaspoons reduced-fat mayonnaise (or Ginger-Miso Tofu Dressing)
Make "Pickled Carrot & Radish" (Below).
Combine lime juice and fish sauce in a small bowl.
On the bottom half of baguette, put two layers of cucumber slices.
Then Pickled Carrot & Radish.
Then chicken slices.
Sprinkle with shallot and chiles.
Dribble fish sauce mixture.
Top with cilantro.
On the top half of the baguette, spread mayo.
Replace the top and cut into two 6-inch sandwiches.
Pickled Carrot & Radish
1 cup carrots, grated
1 cup daikon radishes, grated (white radish)
1 tablespoon salt
2 tablespoons sugar
1/4 cup white wine vinegar (or rice vinegar)
Toss carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
Transfer to a sieve or colandar and rinse.
Squeeze the mixture to remove excess water.
Place carrot and radish in a medium bowl.
Add sugar and vinegar; toss to coat.
Cover and marinate in the refrigerator for 2 hours. This is best served chilled.
Baguette sandwiches (bánh mi)
For marinated daikon and carrot:
5-inch piece of daikon radish, about 2 inches in diameter
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon sugar
3 tablespoons white vinegar
2 tablespoons water
For each sandwich:
1 small baguette roll or a 6-inch section cut from a regular length
2-3 cilantro sprigs, roughly chopped
3-4 thin strips of seeded cucumber, pickling or English variety
3-4 thin slices of jalapeño pepper
Leftover grilled or roasted meat, chicken or tofu, sliced and at room
To prepare marinated vegetables: Cut carrot and daikon
into julienne about 1/8 inch thick and 4-5 inches long. Place in
a bowl and sprinkle with salt and 1 teaspoon sugar. Using
your hands, massage carrots and daikon to soften, about 3
minutes. (If you pause, there should be a little water that
pools at bottom of bowl; the vegetables should be bendable
but still crunchy.) Drain and rinse under cold water. Return to
bowl. Dissolve remaining sugar in vinegar and water. Pour
over vegetables and set aside, at least 1 hour. Store in a glass
jar and refrigerate if not using right away.
To prepare sandwich: Split bread lengthwise and use your
fingers or a bread knife to hollow out insides, making a trough
on both sides. Discard insides or save for another use, such as
bread crumbs. If necessary, crisp up bread in a toaster oven
at 300-325 degrees, letting it cool briefly before generously
spreading inside with mayonnaise and drizzling in some soy
sauce. Fill with cilantro, cucumber, jalapeño, a little daikon
and carrot pickle, and your choice of protein. Close sandwich,
cut it in half crosswise for easy eating, and enjoy.
Banh-Mi Vietnamese Baguette Sandwich
2 portobello mushroom caps, sliced
2 teaspoons olive oil
salt and pepper to taste
1 carrot, sliced into sticks
1 daikon (white) radish, sliced into sticks
1 cup rice vinegar
1/2 cup fresh lime juice
1/2 cup cold water
1/2 cup chilled lime juice
2 teaspoons soy sauce
1 teaspoon nuoc mam (Vietnamese fish sauce)
1/2 teaspoon toasted sesame oil
2 tablespoons canola oil
2 teaspoons minced garlic
1/3 cup white sugar
1/3 cup cold water
1 jalapeno pepper, thinly sliced
8 sprigs fresh cilantro with stems
1 medium cucumber, sliced into thin strips
2 sprigs fresh Thai basil
2 (7 inch) French bread baguettes, split lengthwise
Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms
on a baking sheet. Drizzle with a little olive oil and season with salt
and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly,
then slice into strips. While the mushrooms are roasting, bring a saucepan
of water to a boil. Plunge the carrot and radish sticks into the boiling
water and after a few seconds, remove them and plunge them into a bowl of
ice water to stop the cooking. In a separate bowl, stir together the rice
vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot
and radish to the vinegar and lime marinade and let them soak for at least
15 minutes, longer if it's convenient.
In a small bowl, stir together the remaining lime juice, soy sauce, fish
sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the
To assemble sandwiches, sprinkle a little of the sandwich sauce onto each
half of the French loaves. Place the roasted mushrooms onto the bottom half
of each roll and sprinkle with a little more sauce. Top with a few slices
of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber,
basil and cilantro. Close with the tops of the bread and serve.
For you Woolworth's folks, I found this on a message board:
Woolworth’s Never-Fail Pie Crust
123/4 cups cake flour
41/2 cups Crisco solid shortening
2 tablespoons brown sugar
1 teaspoon salt
2 cups water
Mix flour, salt and shortening with hands until it resembles a coarse meal.
Dissolve brown sugar in water. Add to flour mixture. Mix dough well until it
Form into a large rectangle. Wrap tightly with waxed paper so air can’t reach
the dough. Cover the waxed paper with a kitchen towel. Refrigerate at least
Note: Pie dough will keep in refrigerator for up to a week. Or, after letting
the dough rest overnight in the refrigerator, you can divide and freeze it.
Makes 12 pie crusts
Recipe from Helen Hofmaister of Redding, CA
More Woolworth's Recipes
Binnur's Turkish Cookbook
A Turkish Cook in America
Recipes from Nurten Dincer
Turkish Recipes 2
Adil's Turkish Recipes