From: Elizabeth Bryan
Sent: Wednesday, January 23, 2013 11:39 AM
Subject: From Chicken Soup for the Soul: Count Your Blessings co-author
Hi Uncle Phaedrus, such a huge fan of yours!! I have also been on QVC with my jewelry.
I am trying to find this recipe for my husband who is an amazing cook and loves to experiment –
it is for Mr. Yoshida’s Original Gourmet Sauce. Can you help?
Greatly appreciated your help and sending best regards,
The actual, commercial recipe for Mr. Yoshida’s Original Gourmet Sauce does not appear to be available,
but I found a copycat, or “tastes-like” recipe. See below.
Yoshida Gourmet Sauce
2 cups soy sauce
3/4 cup brown sugar, divided use
3/4 cup white sugar, divided use
8 green onions, cut into 1 1/2 inch sections
4 slices fresh ginger root
1 garlic clove, chopped
1 cup honey
Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan.
Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes.
Pour the remaining 1/4 cup white sugar and 1/4 cup brown sugar and the honey into the saucepan. Bring to a boil.
The mixture will rise and foam, when it does this and doubles in size. Remove the pan from heat and cool.
I'm Elizabeth's husband. I wanted the Yoshida's recipe. Your copycat was OK, but it had some small problems:
The green onions added to sauce have to be strained out before using the sauce. Anyway, I tried the recipe as you sent it,
but I wasn't impressed with the result, as it was too "bright" and the honey added a flavor element that was overpowering
the soy itself. I checked the Yoshida bottle and ingredients. It's labeled "Sweet and Savory" but nothing in the ingredients
list accounted for the savory component (other than the soy sauce). So I thought it through, and decided that the "backstory"
of Yoshida on my palate tasted like hoisin sauce. In fact, there are little granules in the Yoshida sauce that actually LOOKED
like the components of hoisin sauce, so I figured why not?
I made the sauce with and without honey, and I think it's much better without it.
I think I've got it nailed down and recommend this to you for your readers.
Here's your copycat recipe with the following changes in Italics:
Yoshida Gourmet Sauce
2 cups soy sauce I Used Less Sodium Soy Sauce
3/4 cup brown sugar, divided use Change To 1 1/2 Cups Brown Sugar
3/4 cup white sugar, divided use Change To 1 3/4 Cups White Sugar
8 green onions, cut into 1 1/2 inch sections
4 slices fresh ginger root 3t Minced Ginger (Excellent Minced Ginger From "Ginger People" Online)
1 garlic clove, chopped Fine
1 cup honey Delete This Entirely
3T Hoisin Sauce
Here's The New Recipe:
Combine soy sauce, brown sugar and white sugar, onions, minced ginger and chopped garlic in a 2 qt saucepan. Bring mixture to a fast boil.
If it foams, blow on the foam to knock it down, turn heat down to medium low and simmer for 15 minutes or until reduced by about 20%.
Strain onions and any garlic out of the sauce. Stir in hoisin sauce, cool and enjoy!
Sent: Tuesday, January 22, 2013 1:26 PM
Subject: Copycat recipes
Has anyone come up with a really good copy of McCormick's meatloaf
seasoning. I love meatloaf made with their season pack but can't
always find it and am afraid it may be discontinued someday.
The below recipe is posted in multiple locations on the web.
McCormick Meatloaf Seasoning Mix Clone
2 tsp. dried mustard
2 tsp. paprika
1 1/2 tsp. salt
1 1/2 tsp. dried thyme
1 1/2 tsp. basil
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
Combine dry spices and seal in ziploc or vacuum seal bag (or jar). Measure
all into a ziploc bag, seal & shake to combine. Pour into a spice jar or
McCormick Meatloaf Directions:
1 package seasoning mix
2 pounds ground beef or ground turkey
1/2 cup milk
2 slices bread, finely crumbled or 1/4 cup dry bread crumbs
1/2 cup ketchup.
Mix seasoning mix, ground beef or turkey, eggs, milk and bread crumbs in
large bowl. Shape into a loaf. Place loaf in a shallow baking pan or
9x5-inch loaf pan.
Spread ketchup over top of loaf.
Bake in preheated 375°F oven 1 hour or until cooked through. Makes 10
servings, approx 3 oz each
Sent: Saturday, January 19, 2013 11:35 PM
Subject: oops found it --FW: Lost California cookbook recipe
Here's a wonderful recipe i am sending you as my penance.
Braised Italian meatballs SF
From Christophe Hille, executive chef.
b.. 10 ounces ground pork
c.. 10 ounces ground beef
d.. 4 ounces ground prosciutto (see Note)
e.. 2 teaspoons salt
f.. 1/2 teaspoon hot red pepper flakes
g.. 1 teaspoon fennel seed
h.. 1 tablespoon dried oregano
i.. 1/2 onion, finely diced
j.. 1 garlic clove, minced
k.. 1/4 bunch parsley, minced
l.. 3 ounces grated Parmesan cheese
m.. 1/2 pound good-quality Italian bread, crusts removed and cubed
n.. 2/3 cup ricotta cheese
o.. 1/4 cup milk
p.. 3 eggs
q.. Braising Liquid:
r.. 2 tablespoons olive oil
s.. 1 onion, chopped
t.. 1 carrot, coarsely chopped
u.. 1 bay leaf
v.. 3/4 cup white wine
w.. 1 quart pureed tomatoes
x.. 1 cup chicken stock
y.. 1/2 bunch basil, coarsely chopped
z.. 2 tablespoons fresh oregano, minced
aa.. Salt and pepper to taste
ab.. Grated Parmesan cheese, for garnish
ac.. Extra virgin olive oil, for garnish
1.. For the meatballs: Preheat the oven to 400°.
2.. In a large mixing bowl, combine the ground pork, beef and prosciutto by hand and season generously with salt, pepper flakes, fennel seed and oregano.
Add the onion, garlic, parsley and Parmesan cheese and mix by hand. Put the bread cubes in a food processor and process into fine crumbs. Add the breadcrumbs,
the ricotta and milk to the meat mixture and continue to mix by hand. Add the eggs, stirring until barely incorporated (do not over mix). Form the mixture into
about two dozen 1 1/2-inch balls and place in an oiled roasting pan. Bake until browned, about 15 minutes. When done, reduce the oven temperature to 300°.
3.. For the braising liquid: Meanwhile, in a large, oven proof saucepan, heat the oil over medium heat. When the oil is hot, add the onion, carrot and bay leaf
and cook until the carrot is softened and the onion is translucent, about 6 minutes. Deglaze with white wine, then add the tomatoes, stock, basil and oregano.
Heat for 5 minutes and season to taste with salt and pepper.
4.. Drain the fat off of the meatballs and pour the braising liquid over them (they should barely be covered). Bake the meatballs at 300? for 2 1/2 hours.
Allow to cool in the braising liquid. Skim off the excess fat.
5.. To serve, reheat the meatballs in the braising liquid, finishing the dish with Parmesan and olive oil.
6.. Note: Roughly chop a 4-ounce piece of prosciutto (ends work well) and grind in the food processor
Subject: Lost California cookbook recipe
Date: Sun, 20 Jan 2013 01:08:37 +0000
You've helped me several times in the past and I'm deliciously in your debt.(most recent questions figuring out chiles rellenos from the Chamberlain's cookbook)
So I hesitated to ask again, but this really has me stumped.
Since I know the author of the cookbook and I wore the book to tatters and then lost it in a move, it is infuriating me that not only can I not find the title
of the book but there seems to be no reference to it anywhere. I am dead on certain the author is Harvey Steiman. He was a San Francisco food writer who
died about a dozen years ago. He wrote a book that had a red cover. I had it in paperback.
The recipe which I must have made fifty times was for turkey burgers made with ground turkey and chutney mixed into it. Plus some other stuff. It is driving me
around the bend that there is no reference I can find online to this book anywhere. It would have come out somewhere between 1970-1995. I think it had California
or San Francisco somewhere in the title.
If you do find it, it is one of the best uses ever for ground turkey. If I'd sold turkey burgers instead of antiques I'd be a lot richer right now.
Hope you made a King Cake for yourself and that Maine is being kind to you this winter.
Fond thanks again
Thanks for the recipe!
I had no success finding Harvey Steiman’s turkey burgers with chutney recipe on the web or in any of my resources. I believe that red cookbook is “Harvey Steiman’s California Kitchen”. You can buy it on Amazon. Used copies are as little as one cent plus shipping. See:
Harvey Steiman’s California Kitchen
There are other recipes for turkey burgers with chutney on the web. See these sites:
Taste of Home
You are right , that's it.
Thanks, I'm doing that. When I get it, I'll send you the recipe.
Go eat something wonderful