On 22 Feb 2007 at 14:15, Maddy wrote:
> Dear Uncle Phaedrus,
> I am looking for a recipe for Portuguese Blade Meat. It is a
> wonderful, flavorful recipe. I will describe as best I can:
> Pork is cut into cubes and then marinated (some of the ingredients
> that I know are garlic, red pepper, vinegar).
> Once marinated (at least overnight) one would put this in a pot and
> cook it until the pork just shreds. It is then put on nice bulky rolls
> with some of the sauce or juice in the pan and it is so yummy (very
> spicy, but yummy). It is a recipe that is made in the southeastern
> Massachusetts area, Fall River, Attleboro, etc. I tried e-mailing
> Emeril Lagasse but they say he is too busy to answer e-mails.
> Thank you so much in advance for any help you can be as this is one of
> my favorite foods and I would like to be able to make it at home.
5 lbs. blade meat
1 c. white wine
2 garlic cloves, diced
1 lg. onion, diced
2 bay leaves
1 1/2 tsp. chopped red pepper
1 1/2 tbsp. paprika
2 goya season packets
1 tsp. salt
1/2 tsp. cayenne pepper
1/4 c. oil
Wash blade meat. Prepare marinade; let blade meat soak in marinade overnight.
In large pot put oil, meat, and marinade; cook on high, stirring often, for
1 hour 30 minutes or until meat is very tender. You can make sandwiches or
serve with roast potatoes and rice and Portuguese rolls. Serves 6.
6 lbs Pork Blade Meat, cut into 1 1/2 inch pieces.
Put cut-up meat in a 2 qt saucepot and add water to just below the top of
the meat. To this add 1/4 cup of Cider Vinegar, 1 tbsp salt, and (this part
is where you have to be careful and experiment with how hot you want the
Cacoila to be) 1 to 2 tbsp Hot Chopped Peppercorns.
Mix well with a wooden spoon. Next make a "spice bag" (I use cheesecloth)
containing 2 tbsp Whole Allspice, 2 tbsp Pickling Spice, 5 crushed Bay
Leaves, and 2 tbsp Garlic Chips.
Tie the spicebag securely and bury this in the center of the meat in the
saucepot. Marinate the meat mixture in the refrigerator for at least 24
hours. After the meat has marinated, remove the spice bag and cook the
meat mixture over low heat until the meat is tender (about 3 hours).
On 26 Feb 2007 at 9:51, Jennifer wrote:
> Hello Phaedrus,
> My husband made these wonderful cranberry-orange muffins for breakfast
> one morning. We did not have any commercial cranberries or dried
> cranberries, but we used highbush cranberries. My parents live in
> Northern Vermont and we go and pick them every year. My husband is a
> brewer and is always making cranberry wine. Well, we used the
> cranberries we had frozen from our last fall trip to the Vermont. He
> forgot about the little flat see that is in there until they were hot
> out of the oven and butter was melted on them to serve. The muffins
> tasted wonderful, but like a pomegranate, the seed is surrounded by
> delicious tart berry. Is there a way to removed this seed so that the
> rest of the berry can be used. It tasted wonderful, but we had to
> removed the seeds with every bite. My one year old and 5 year old
> loved the muffins, but complained about the seeds. I can certainly
> understand why. Do you have any suggestions, or any recipes that
> suggest ways to remove this seed other than jelly? We get so many of
> these wonderful cranberries, and I just want to find a way to use them
> other than for making wine and jelly. Any suggestions are welcome.
> Appreciatively, Jennifer
Try these sites and the recipe below.
Wildflowers and Weeds
High Bush Cranberries
Alaska Apple Butter
Using Highbush cranberries and Applesauce
4 cups applesauce
1 cup water
2 qt. highbush cranberries
6 cups sugar
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
juice and grated rind of 1 lemon
Boil berries in water until berries begin to pop and are soft.
Put through a sieve. Reheat the
sieved fruit and add next four
ingredients. Remove from heat
and add lemon juice and rind.
Ladle into sterilized jars and cover with lid. Process in a
boiling water bath for 15 minutes. Approximately 8 cups.
I came across a request that someone had made of you for the recipe for
Piccadilly Cafeteria Pecan Delight Pie. She was asking for a recipe that
contained Saltine crackers instead of Ritz crackers.
I found it in an box of old recipes but it is from the Luby's cafeteria
chain not the Piccadilly Chain Here it is as it was given to me:
Pecan Delight Pie
>From Luby's Cafeteria In Del Rio Texas, This recipe was given to me by the
manager of the Luby's Cafeteria where we ate during the 1980's
4 large eggs at room temperature
1 Cup Granulated Sugar (Super Fine if you can get it)
1 3/4 teaspoons baking powder
1/4 teaspoon Pure vanilla extract
2 Cups Saltine Crackers, Coarsely Broken
3/4 Cup Pecans, Chopped
Pre Heat Oven to 325 degrees
Whip Egg whites on Medium Speed until soft peaks form. Continue whipping
while gradually adding the sugar , baking powder, & Vanilla. When all
ingredients are incorporated and all the sugar is dissolved. Gently fold
in by hand the pecans and crackers. turn into a 9" greased pie pan. Bake
at 325 for 1 hour when done remove from oven and cool upside down. when
thoroughly cooled, top with whipped topping and sprinkle with more chopped
Best wishes and happy hunting,
San Angelo, Texas
On 22 Feb 2007 at 11:32, Sarma wrote:
> Dear Phaedrus, I have been trying to find a recipe for "watermelon
> wine". Your help would be much appreciated...Sarma.
See below for two kinds.
1 lg. watermelon
1 qt. vodka
Plug watermelon and mash insides! To accomplish this, cut a hole in the
top of the watermelon just large enough to fit the neck of the vodka bottle.
Remove the bottle's cap and up-end the bottle in the hole, allowing the liquid
to seep slowly into the fruit. Remove the bottle. Chill the watermelon
thoroughly. Slice and serve.
One large watermelon should be enough for a gallon of this wine. After all,
they are composed of mostly water.
When you are done juicing, make some Watermelon Rind Pickles.
8 cups watermelon juice
1/8 teaspoon tannin
3 1/2 cups granulated sugar
2 campden tablets
1 teaspoon nutrients
2 1/2 teaspoons acid blend
1 package wine yeast
8 cups water
Remove rind and cube the watermelon flesh. Use an electric juicer or place
cubes in a nylon straining bag and crush, squeezing out the juice. Pour into
the primary fermentor. Add all other ingredients except the yeast. Stir well
to dissolve sugar. Let sit over night.
The next day, check the specific gravity. It should be between 1.090 and 1.100.
Add yeast and mix in well. Cover primary fermentor. Stir daily for five days
or until frothing stops. Put into secondary fermentor and place airlock on
For a dry wine, Rack in three weeks and return to secondary fermentor. Rack
again in three months, and every three months until 1 year old. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup
wine. Stir gently, and place back into secondary fermentor. Repeat process
every six weeks until fermentation does not restart with the addition of sugar.
Rack every three months until one year old. Bottle.
Ths wine is best if you can refrain from drinking it for a year and a half
from the date it was started.
If you like a medium sweet wine, taste it at each racking to decide if it
is sweet enough yet. Each addition of sugar starts the yeast working again.
The result is that sweet wines have a higher alcohol content than a dry wine
-- by up to 4 or 5 percent.
Japanese Food at About.com
Bob & Angie
The Black Moon