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2008

TODAY's CASES:

Catfish Pate

  ----- Original Message ----- 
  From: Nancee  
  To: phaedrus  
  Sent: Friday, April 04, 2008 9:51 AM
  Subject: Catfish

  Searching for a recipe for "Catfish Log".  Contains: smoked catfish, flaked; cream cheese; 
  horseradish; chipped onion; lemon juice. After combining ingredients it is rolled into a log, 
  then rolled in finely chopped pecans. Spread on crackers with a knife. I believe there are 
  other ingredients I can't remember, plus I have no idea of proportions. Any help you can give 
  me would be very appreciated. Thanks in advance

  Nancee 

Hi Nancee,

Sorry, no "catfish log", and nothing with horesradish, but see below.

Phaed

  Southern Smoked Catfish Pate
   
  ingredients

  1/3 cup smoked catfish, flaked
  1 (8ounce)package cream cheese , softened
  1/2 cup butter or margarine , softened
  2 tablespoons red wine
  1 tablespoon lemon juice
  1/2 garlic clove , crushed
  1/8 teaspoon black pepper
  toast, fingers or assorted crackers
  lemon wedges 

  directions

  Combine all ingredients except toast and lemon wedges in a processor bowl; process until 
  ingredients are mixed well.
  Chill in molds or crocks. Serve on toast fingers or crackers; squeeze lemon wedges over pate.
  --------------------------------------
  Catfish Pate

  16 ounces smoked catfish
  8 ounces softened cream cheese
  1/4 cup finely chopped onion
  Juice of 1 lemon
  1 teaspoon Worcestershire sauce

  Smoke the catfish in a Cajun cooker with hickory sticks and charcoal for 2 1/2 to 3 1/2 hours. 
  Mix ingredients in a large bowl 
  and season to taste with garlic, paprika, etc. Shape into a loaf and cover with chopped parsley 
  and pecans.

  Serve on crackers or Melba toast. 

Lollipop Chicken

   ----- Original Message ----- 
  From: Mary Lou 
  To: phaedrus 
  Sent: Thursday, April 03, 2008 6:17 PM
  Subject: Thanks for recipe

  Thank you very much for the pound cake recipe.  It sounds very much like the one I lost.  
  I have another challenge for you.  A friend of mine worked in Dubai for a while, and while 
  there, enjoyed "Lollipop Chicken".  I'd love to find a recipe that would duplicate it.  
  I think it had a sweet/sticky coating on it.

  Thank you,
  Mary Lou

Hello Mary Lou,

The problem with "lollipop chicken" is that there is no single recipe with that name. I found several recipes, but none are of Dubai or Middle-Eastern origin. The majority of recipes for this appear to be Indian or Thai or Vietnamese. See below for four recipes.

Phaed

  lollipop chicken 

  Ingredients  
  chicken wings-16 pieces 
  corn flour-1 cup 
  ginger paste-1 tsp 
  garlic paste-1 tsp 
  green chillies paste-1 tsp 
  soya sauce-2 tsp 
  egg-1(remove the yolk) 
  red color-a pinch 
  salt to taste 
  vinegar-2tsp(vinegar marinated with green chillies for 2 days) 
  ajno-moto-a pinch 
  oil to deep fry  

  Method  
  1)take a chicken wing piece cut it into 2 pieces,leave the end bone piece. in one piece remove the
  skin & bring the flesh part to one side like lollipop.in another piece remove the skin & a thin 
  bone,then bring the flesh part to one side as we did earlier.follow the same step for rest of the
  pieces.u will get 16 lollipop chicken in 8 chicken wings.wash the chicken with water& keep it 
  aside for the water to drain. 2)now take the egg in a bowl beat it well.mix all other ingredients 
  to it except the oil.then put the chicken pieces.mix it well.let it marinate for 2hours. 3)heat 
  the oil in a kadai.take a chicken piece once again bring the flesh part to one side ,dip it in the 
  batter to coat the chicken well.then put it in the heated oil.deep fry till well cooked,it takes 
  2-3 min on medium flame.do not over lap the chicken while deep frying.  
  ---------------------------
  Lollipop Chicken

  2 tbsp ginger garlic paste 
  4 tbsp all-purpose flour 
  4 tbsp corn flour 
  3 tbsp soy sauce 
  1 tsp red chili powder 
  1 tsp sugar 
  1/2 tbsp white vinegar water, as needed
  water as needed
  8 to 10 small drumsticks or chicken wings, skinned 
  1 1/2 cups vegetable oil
  celery and carrots for garnish if desired
  ranch dressing

  large bowl, deep pan

  Directions  
  In a large bowl, combine the ginger-garlic paste, all purpose flour, corn flour, soy sauce, red 
  chili powder, sugar, and vinegar. Add enough water to give it a thin, smooth consistency. Add 
  the chicken and refrigerate for 3 to 4 hours.In a deep pan, heat 5 to 6 tbsp of vegetable oil. 
  Add a few pieces of chicken to the oil, and pan-fry until crisp. If the oil begins to splatter, 
  you can cover the pan with a splatter guard or a cover. Continue until all the pieces are cooked. 
  Discard any remaining marinade.Remove the chicken pieces and place on a paper towel to drain off
  any excess oil. Serve immediately. 
  ------------------------------------
  Lollipop Chicken Wings Recipe

  Ingredients : Serves 6-8
   
  450 g  Chicken wings
  125 g  Flour
  1 teaspoon Baking powder
  1/2 teaspoon Salt
  1 teaspoon Pepper
  2  Eggs, lightly beaten
  250 ml  Oil
   
  Method :
  Remove wing tips and discard. Separate the middle and lower wing segments. 
  Remove the smaller bones from the middle wing segment, so that only one large bone remains in 
  each middle segment of wing. 
  With a knife, push the meat, including the skins onto the top of each bone so that all the meat 
  is at the top. The rest of the bone should be empty of meat, so it looks like a lollipop stick. 
  In a shallow bowl, combine flour, salt, pepper and baking powder. 
  Dredge the fleshy tip of each chicken wing "lollipop" in the flour mixture. 
  Dip in eggs then dredge again in flour. 
  Heat the oil in a wok and deep-fry the chicken "lollipops" in batches until golden brown. 
  Drain on paper towels and serve with tomato ketchup. 
  -------------------------------------
  lollipop chicken

  Categories 
  Poultry 
  Yield 
  12 Servings 
  Measure Ingredient 
  3 pounds Chicken wings 
  3/4 cup Sugar 
  1/2 cup Japanese vinegar 
  2 tablespoon Catsup 
  1 tablespoon Shoyu 
  1/2 teaspoon Salt 
  1 teaspoon MSG 
  1/4 cup Chicken stock 
    Katakuri 
    Garlic salt 

  Cut wings into three pieces; use tips for stock. Remove small bone from center piece of wing, 
  cut around bone and push meat up to other end. Do same for other part of wing. Dry with paper 
  towel. Sprinkle with garlic salt and leave for 2 hours. Roll in katakuri, dip in 3 beaten eggs 
  and deep fry. Dip each lollipop chicken immediately in sauce made with sugar, vinegar, catsup, 
  shoyu, salt, ajinomoto and stock. Place on baking pan and bake at 350 degrees for 30 minutes. 
  Can be served cold. Not necessary to make each joint a lollipop

Texas Chili Dogs

Texas Hot Lunch Hot Dog Sauce   

3 lg. onions (fry alone)
1 1/2 lb hamburger
1 tbsp. allspice
2 tsp. oregano
2 tsp. celery seed
1 tsp. ground cayenne pepper
4 tsp. salt
6 tbsp. catsup
6 tbsp. chili powder
1 tsp. paprika
1 garlic onion
1 qt. water

Fry onions, then add remaining ingredients and simmer 1 hour. Makes 1 1/2 quarts. Add more water
if needed. 
-----------------------------
Texas Chili Dogs   

2 tbsp. oil
1 lg. onion, chopped
2 garlic cloves, chopped
1/2 lb. lean ground beef
1 (15 oz.) can Italian-style chopped tomatoes, drained
1 (15 oz.) can chili beans
1 tbsp. chili powder (more or less to suit taste)
6 hot dogs
6 hot dog buns
Chopped raw onion (optional)
Shredded Cheddar cheese (optional)

In a skillet, heat oil. Add onion and garlic and saute for 5 minutes or until onion is transparent. 
Add beef and saute until browned. Add the tomatoes, beans, and chili powder. Cover and simmer 
approximately 10 minutes. Add hot dogs and simmer for at least 5 additional minutes. Partially 
fill each hot dog bun with chili mix. Place a hot dog on top. Top with chopped raw onion and/or 
shredded cheese, if desired, and serve 

More Hot Dog, Chili Dog & Coney recipes


Hot Shoppe Onion Rings

Hot Shoppes French Fried Onion Rings

Preparation:
1. Use only large (at least 3" in diameter) round Spanish onions for rings.
2. Remove the solid root at the end.
3. Cut 1/4" slice from the end of each onion and peel.
4. Slice onions 1/4" thick and separate into rings. A full onion ring, broken on one side may be used.
5. Prepare egg wash: Combine 2 large beaten eggs with 1/2 cup cold water.
6. Dip sliced onions, a few at a time, in egg wash, then dip in flour. Let flour coated rings stand 
on parchment or wax paper-lined trays in slightly overlapping rows to dry - for a minimum of 15 minutes.
7. Dip flour-coated rings again into egg wash and then into live bread crumbs (see recipe below).
8. If onion rings are not fried immediately, place rings on clean parchment or wax paper-lined trays 
in slightly overlapping rows.
9. Hold refrigerated until time of service.
10. In vegetable oil preheated to 350 F, fry onion rings until golden brown. Separate onion rings 
during frying process to keep them from sticking together.
11. Place only one layer of onion rings at a time in a deep fat fryer or a deep electric skillet.
12. Drain on paper towels or wire racks.
13. Slat lightly before serving.

Note: Do not cover onion rings when they have been prebreaded and refrigerated or they will become 
soggy.

Live Bread Crumbs

Preparation
1. Use day-old bread.
2. Place bread in mixing bowl of heavy duty mixer and mix with a wire beater on low speed until fine 
crumbs are formed. 
3. Hold crumbs in a tightly closed plastic bag in the refrigerator until needed.

Note: 
 - If a heavy duty mixer is not available, bread may be finely grated on a hand-held grater.

(Marriott Hot Shoppes Cookbook)  

More Hot Shoppes Recipes


Deep Fried Cauliflower

As you know, I'm partial to mysteries & detective novels as well as to good food, and when I find a novel or a series of novels that combine both, I am well pleased. I've spotlighted several cookbooks based on dishes & recipes from such novels already, and I've recently found another one. The novels are the Martha's Vineyard mysteries by Philip R. Craig, and the cookbook based on the series is "Delish!" by Philip R. Craig and Shirley Prada Craig. (available at Amazon).

The hero of this series of novels is J.W. Jackson, an ex-cop from Boston. He was shot in the line of duty and has a bullet lodged near his spine. He's semi-retired now and living on Martha's Vineyard, where he spends his time fishing for bluefish and striped bass and bonito and weakfish, digging for clams and quahogs and littlenecks, tending his vegetable garden, and getting involved in mysteries. J.W also loves to cook, and "Delish!" is his favorite decriptive term for good food. He applies it often to dishes such as smoked bluefish salad and the deep-fried cauliflower below.

Deep-Fried Cauliflower

1 head of cauliflower
Milk 
Flour
Vegetable oil
Salt and pepper to taste, or use other spices such as curry or cajun seasoning

Clean cauliflower and cut into bite-sized flowerets. Dip flowerets into milk to coat and dredge in 
seasoned flour, shaking off excess flour. Deep fry  in hot oil until just lightly colored. Do not 
overcrowd pieces. Drain on paper towels and keep hot until allcauliflower is fried.

Serve hot and pass the salt shaker for those who prefer additional seasoning.

""


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