Use this to search the site!
Just type your request in the
blank and click on "Search"!
Custom Search


Charlie's Crab Gazpacho

From: Caleb 
Sent: Monday, December 17, 2012 6:04 PM
Subject: Soup: Charlie's Crab Gaspacho


Just discovered your wonderful website because of an article in the NY Times about Automat food recipes.  
I was hoping to find that you had found a recipe for the Gaspacho soup served at Charie's Crab restaurant 
in W. Palm Beach, FL, Charlie's Crab 
To my surprise you had no recipes for any Gaspacho soups whatsoever. There are several varieties of 
Gaspacho from various regions in Spain but version made by Charlie's Crab is quite impressive for a cold 
tomato based vegetable soup.  In short, it is delicious and quite healthy and even refreshing on a hot day.
In my own attempts at sleuthing I found that several other diners at Charlie's Crab in WPB were impressed 
enough with this cold soup that they had posted their own attempts at reproducing this wonderful recipe.  
A google search for "Charlie's Crab gaspacho recipe" will yield several results of varying authenticity.  
Some of these recipes come close but I doubt that the "real" recipe uses French's Italian dressing as it 
is my belief that the correct mixture of vinegar(s) and spices are what make their gaspacho so memorable.
I have contemplated asking at the restaurant for their exact recipe but since they are still in business 
I strongly doubt that they would part with it.  I have tried my own hand at replicating the experience of 
making it at home in NY and have certainly come quite close but never quite nailing it.
Sorry for the long winded intro.  Your hungrybrowser followers deserve a good gaspacho recipe and if you 
can nail this one I would appreciate it.  I'll leave it to you to ponder the other types of gaspacho 
(green, white) that come from different regions of Spain originally.


Hello Caleb,

You might find this page interesting: Gaspache
It has an item about how gazpacho the soup evolved from gaspache the bread salad, with a link to an article from the Seattle Times.

When you become a bit more familiar with my site, you’ll realize that my site is almost completely reader-driven. The reason that there are no gazpacho recipes on my site is that I have received only one request for a gazpacho recipe. That one was specifically for a gazpacho recipe from the “Olde Pinke House” in Savannah, Georgia, which I had no success in locating. See:
Olde Pinke House Gazpacho

You say that you have rejected the recipes for Charlie’s Crab gazpacho that you have found on the Internet. I suspect that you mean recipes like the one here:
That one says: This is as close to the real Charley's Crab Gazpacho recipe as I'd think you can get without having the actual recipe. It tastes IDENTICAL and is quite simple. This sort of recipe is what I call a “tastes-like” or “copycat” recipe. That sort of recipe isn’t intended to duplicate the restaurant recipe exactly. It’s only offered as a dish that tastes, in the creator’s opinion, like the restaurant dish.

I must take issue with your doubt that the real recipe could use bottled Italian dressing. My experience with real restaurant recipes that many chefs do indeed sometimes use such commercial products in creating their dishes. In fact, the recipe for Charlie’s Crab gazpacho from the Palm Beach Restaurant, given by Charlie’s Crab executive chef Jeff Freitas to the South Florida Sun-Sentinel, says that Chef Freitas of Charlie’s Crab specifically uses “Wishbone Italian salad dressing”. That recipe, giving the source, is posted here and below:
Yahoo/Restaurant recipes
Note that the recipe calls for “Herb Croutons” and says “recipe given”. However, the herb croutons recipe did not accompany the gazpacho recipe as posted, nor did I have any success finding any herb croutons recipe from Charlie’s Crab elsewhere. Note also that the person requesting that recipe on Yahoo said that the Fort Lauderdale Charlie’s Crab uses a different recipe for their gazpacho and they specifically wanted the recipe from the Palm Beach location.


“And here is that excellent gazpacho recipe from the 
Palm Beach Charley's Crab, 456 S Ocean Blvd., Palm Beach, 
561-659-1500, thanks to executive chef Jeff Freitas. “

Palm Beach Charley's Crab Gazpacho

June 13, 2002

3 large cucumbers, peeled and seeded
1 cup packed fresh parsley leaves, finely chopped
2 medium green bell peppers, seeded and finely chopped
2 medium onions, peeled and finely chopped
5 medium garlic cloves, peeled and finely chopped
2 cups tomato juice
5 cups undrained peeled, diced, canned tomatoes
2 cups Wishbone Italian salad dressing
2 teaspoons salt, or to taste
1 teaspoon fresh-ground black pepper, or to taste
1 teaspoon sugar, optional
3/4 cup sour cream
60 Herb Croutons (recipe given)

Finely chop 2-1/2 of the cucumbers. Place chopped cucumbers, parsley, bell
peppers, onions, garlic, tomato juice, tomatoes, salad dressing, salt, pepper
and sugar in a nonreactive large mixing bowl. Mix well and refrigerate several
hours or overnight to chill well. Taste for seasoning.

To serve, stir well and divide among 10 bowls. Place 1 tablespoon sour cream in
the center of each and surround with 6 croutons and a few pieces diced
cucumbers. Makes 10 servings.

Per serving (without Herb Croutons): 323 calories, 74 percent calories from fat,
4 grams protein, 18 grams carbohydrates, 3 grams total fiber, 27 grams total
fat, 8 milligrams cholesterol, 1,243 milligrams sodium.

Per serving (with Herb Croutons): 373 calories, 71 percent calories from fat, 4
grams protein, 23 grams carbohydrates, 3 grams total fiber, 29 grams total fat,
11 milligrams cholesterol, 1,311 milligrams sodium.

2002 South Florida Sun-Sentinel

Boss Taffy

From: Jan 
Sent: Wednesday, December 19, 2012 11:11 PM
Subject: Special taffy recipe

My aunt worked in a candy shop in Portland, Oregon around the 1920's and came away with a taffy recipe 
which she used every Christmas to make it for the whole family. It was called Boss. The taste was exquisite, 
but took strong arms to throw & stretch it from a large meat hook attached to her back porch wall. When I 
was in my 20's she gave me the recipe. I was the only family member she would give it to. That was 50 years ago.  
I never got around to making it, but keep hankering for it.  I wrote the recipe down with pencil and after being 
in my recipe box all these years, I see now that the pencil is very faded and I can't read all of the recipe.  
I will write out what I can read which might help you to recognize the recipe if you can find it.  I've done 
searches for it but have left no request on message boards - didn't get that far.

4 lb sugar
3/4 qt Karo   
1 qt half & half
         Cook to softball stage, then add
3/4 cake parawax
1/2 c butter
         Boil to 356 degrees, then add
2 T knox gelatin soaked in a little water

Hello Jan,

The only recipe that I can find for any sort of “boss taffy” is below. It doesn’t quite match your description, although it would appear to produce a similar taffy.

The only other mention that I can find of “boss taffy” is in an item from the December 9, 2010 Condon, Oregon newspaper, “The Times-Journal”:
"The Times Journal" - “Arlington Particulars” by Kay West
In the column about Arlington, Oregon called “Arlington Particulars” by Kay West, she says that her family had a tradition of making “boss taffy” every Thanksgiving. She says that they were given the recipe by Nina Baily of Arlington, OR 50 years ago. She does not give the recipe in the article. She did give her (business) e-mail address in the article, and I wrote to her, asking about the recipe. Maybe I’ll get an answer.

I see no other way to follow up except possibly through the candy store. What was the name of the candy store?


California Boss Taffy
from Christmas Traditions 
From The Kitchen by By Teresa McQuerrey in the Payson, AZ "Roundup" December 21, 2004

2-1/2 cups sugar
1/2 cup milk
1/4 ounce paraffin
1/2 tablespoon butter
1/4 teaspoon flavoring (peppermint or vanilla)
1 cup light corn syrup
2 tablespoons milk
1/2 teaspoon unflavored gelatin
1/4 teaspoon. food coloring

Combine sugar, corn syrup, milk, paraffin, gelatin and butter in a 3-quart saucepan. Heat mixture, 
stirring constantly until it forms a hard ball (245 degrees in winter; 260 degrees in summer). 
Remove from pan; add flavoring and color. Pull into strips and twist. 

Yes - the recipe you gave me would be the same thing.  My aunt's recipe didn't use added flavoring 
or any coloring is all.  Actually this recipe you gave me is a great help because it is broken down 
to a smaller portion, while my aunt made huge batches as the candy store had.  That candy store is 
long gone in Portland.  I looked for it once as I remembered the street and within 3 blocks of the 
side street.  Thank you so much for your time and effort.  Next year I shall make this up and give 
some to my sister for Christmas.  It's best after aging a couple of weeks in the refrigerator.  
She will be amazed.

I did indeed get a reply from Kay West:

Phaed,  Of course I will share the recipe!  That is what the Christmas Spirit is all about!

   Boss Taffy
   Soak 1/2 sheet gelatin in cold water. Set aside.
   In a large heavy saucepan combine:

   4 c granulated sugar
   1 1/4 c white corn syrup
   1 pint of whipping cream
   1/4 tsp. cream of tartar

   Cook to 236 degrees using accurate candy thermometer.


   1 cube butter (1/2 cup)
   1/3 cake of paraffin

   Cook to 255 degrees.

Remove from heat; drain and add softened gelatin and

   1/8 tsp. soda

Stir quickly and pour in to buttered 9" X 13" glass pan.  Cool till easy to handle. 
Begin pulling by stretching back and forth in cool hands.  Then two people continue 
to pull taffy like a skein of yarn.  Do not squeeze, you want bubbles to form in 
strands of candy.  Pull until white and hard to pull.  Lay on waxed paper like a 
snake without strands touching.  Cut with knife.  Do not store in fridge or where 
there is moisture. 

Liver Sausage

From: Frances 
Sent: Thursday, December 20, 2012 10:15 AM
Subject: Looking for a long lost Liver Sausage recipe

My Mother has told me about the "Liver Sausage" that her mother used to make when she was a child.  
My grandmother is deceased, and I have not been able to find any sort of a recipe that matches her 
description.  I have searched all my favorite internet recipe sites, and turned up nothing.
My Mother says that they made this liver sausage at home, canned it, and then on Sunday mornings 
they would open the can, slice it up and fry it.  She says all she can remember is that it was made 
with liver, and had onions and garlic in it.  She was quite young at the time, and their could easily 
be other ingredients.  What she does remember is that it was "the best sausage she has ever eaten"!
Thank you for your help and consideration!
Sincerely yours,

Hello Frances,

There is a liver sausage recipe below, and another one here:
Family Cookbook Project

If your Grandmother’s sausage had any rice in it, it might have been Hungarian “hurka”. There is a recipe for hurka below, too.


Liver sausage

Meat trimmed from pig head
1 pork liver
6 or 7 onions, cut up
Black pepper
Myron or sage salt

Cook meat and liver until done then grind.  Mix altogether with other ingredients.  
Cook on low heat until onions are done.  Stir often as it burns easily.  
When done, cool and shape into loaves.  Slice when ready to serve.  Refrigerate or freeze.  

5 lbs of ground pork
1 lb pork liver ground 

Put into large pot cover with water bring to boil 

Add 4 chopped onions 

Stir often 

Add 4 cups instant rice salt & pepper to taste 

Cook for 1 hour 

Skim fat off 

Add seasoning - for seasoning add  garlic, allspice, sage & marjorum, 
keep smelling & tasting till flavor is right 

Pour into several large flat pans 
Let harden in refrig. (Or can be pushed into casings like sausage.) 
Cut into squares (enough for a serving for your family) freeze separately 
To cook: let thaw, fry in frying pan or bake in oven (20 min). 
Serve with eggs 
Hello Phaed!
My mothers family came from Germany, and I am sure that this must have been some sort of a family recipe.  
More specifically, they came from the Alsace Lorraine region.  I suspect that they used pork liver to make 
it, but I am not certain.
THANK YOU so very, very much for the 2 recipes you sent me.  I will send them on to my mother, and ask her 
what she thinks.  They both sound a LOT like her description to me!  :)
I will let you know her response, as soon as I here back from her.
Thanks again!
Have a blessed Christmas!
Sincerely yours,

Hello Frances,

There are more recipes, these with a definite German origin, on these sites:

Library - NDSU






Old Denmark Crab Dip

From: Peggy 
Sent: Thursday, December 20, 2012 9:11 AM

Dear Uncle Phaedrus:

For years I have been trying to find a recipe for the crabmeat (or lobster – they made it both ways) dip 
made by a take away shop called Old Denmark that used to live on 58th street or somewhere in the 50s or 
low 60s on the East Side in New York City.  It was a creamy dip, and I have tried to recreate it using 
cream cheese, and mayonnaise, and crème fraiche, and regular cream.  It had a sweetness that might have 
come from clam juice, or maybe not.  I’ve tried different combinations and made perfectly nice dips, 
but they haven’t been the exact ‘thing.’  This is one of those tastes I had regularly as a child, and 
I would love to have a Proust-esque moment, but thus far, no flood of memories.  I just wondered if you 
had ever run across anyone who worked at the cafe or seen the real recipe, as I am afraid close proximities 
are just not going to make the memories, or even the imagined memories, cascade away.  When I saw your site 
mentioned in the New York Times, I thought I would reach out, although I realize the odds of finding this 
are slim (I have tried Gourmet magazine – when it was extant, but they didn’t reply).  I think you do the 
foodies of the world a great service with your blog.  Thanks for being there. 

Best, Peggy

Hi Peggy,

I found very few mentions of that shop called “Old Denmark”. The only mention I found of the food from there was this message board post from someone who is also looking for a recipe from there – the paté:


I looked at several Danish recipes sites and did searches for Danish crab dip, hoping that I would find a clue of some sort, but I found nothing of value.

I’ll post this on my site. Maybe someone who has the recipe will see it and respond.


Please read the Instructions before requesting a recipe.

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Send Requests to

Copyright © 2012, 2013 Phaedrus