Sent: Tuesday, April 02, 2013 10:38 AM
I would love to make opera cream candy
I need the recipe for it please help
There is a recipe here with pictures:
The Bali Ha'i Restaurant was at Pontchartrain Beach, which was an amusement park on Lake Pontchartrain in New Orleans.
3 pounds top grade sirloin
1/4 cup butter, melted
1 teaspoon soy sauce
1/2 cup canned oyster sauce
1 teaspoon sugar
1/2 cup water chestnuts, sliced
1/2 cup mushrooms, sliced
1 cup Chinese pea pods
1/2 cup bamboo shoots
1/2 cup cornstarch
1/2 cup sherry
The sirloin is cubed in 1-inch squares with all fat removed. In pan combine
the beef, butter, soy and oyster sauce, sugar, and salt to taste. Cover and
saute for 2 or 3 minutes, or to your personal beef taste. Remove the beef
from the pan, add vegetables to the beef stock, and cook over low flame for
2 minutes, adding cornstarch and sherry. Replace beef and cook 2 more minutes.
(From "The Ford Times Cookbook", compiled by Nancy Kennedy)
The Sheraton Rex Plaza "Terrace Room" in Tupelo Mississippi was a well-known fine dining destination when I was a child.
It's still a fine dining destination, but now it's Woody's Tupelo Steakhouse.
The below recipes are from the old Terrace Room.
Short Ribs of Beef Mandarin
5 lbs short ribs of beef
1 tbsp beef base
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 tbsp garlic salt
2 tbsp butter
flour to make thick base
1 tbsp soy sauce
1/2 cup red wine
Place short ribs in a large pan; add beef base, cover with water and cook in 500° oven until brown;
remove from oven and dip fat from the broth. Saute pepper and onion in butter until tender, add flour,
some of the stock from the beef ribs, and cook until it forms a gravy, then add garlic salt, soy sauce,
and wine.Pour over short ribs and put back in oven for 25 to 30 minutes. Serve in casserole.
Makes 8 portions.
Shrimp Salad & Remoulade Sauce
Combine 2 cups mayonnaise with 1/2 cup Louisiana hot mustard (or to taste), 2 TBSP horseradish,
1/2 small onion, grated, 1 hard-boiled egg, grated, and 2 TBSP grated dill pickle. Mix well.
Arrange 3 lbs cleaned and cooked shrimp on a bed of lettuce and serve with sauce.
("Ford Times Cookbook Vol VI", 1974, compiled by Nancy Kennedy)
Sent: Saturday, March 30, 2013 7:52 PM
Subject: cheese fondue
I am looking for the recipe for the cheese fondue made by the Bold Knight in San Jose. Years ago, an article circulated in the local newspaper (Mercury News)
that had the recipe, but it wasn't really the recipe. Similar and also welcome is the cheese fondue at The Creekside Inn also in San Jose. Either would be
appreciated. Lovely cheesy, cheddery melty good with fresh bread. Totally decadent.
Well, plainly the actual recipe for the cheese fondue from either place is not available on the Internet. I had no success with my own search,
and I saw that you had posted a request on Chowhound almost a year ago, with no success: Chowhound
There are reviews and discussion of the Creekside Inn fondue here: Creekside
As for the recipe for the Bold Knight fondue that’s found on multiple sites online, and was printed in the Mercury, I saw the article in which George Pappas,
owner of the Bold Knight Bistro in San Jose and son of Louis Pappas, says that it’s not the correct recipe: Highbeam
George Pappas’ “Bold Knight Bistro” serves the fondue currently. See the menu here: Bold Knight Bistro Menu
The online recipe is posted below. Sure, it’s most likely not the “correct” recipe. But the correct recipe isn’t available. Actually, the online recipe,
at least on the sites I checked, doesn’t claim to be the correct recipe. It’s a copycat recipe, and copycat recipes are never the actual recipe.
A copycat is only supposed to taste like the real thing, not to be the exact recipe. Sure, George is telling the absolute truth when he says it isn’t the
correct recipe, but that doesn’t mean that it doesn’t taste like the real Bold Knight fondue. So, if you haven’t actually tried the below recipe, don’t
reject it until you have. If it doesn’t taste exactly right, experiment with the ingredients until it tastes right to you. It’s probably the closest
you’re going to get unless you go down to the Bold Knight Bistro and convince George Pappas to give you the real recipe or unless you or I manage to
find a Bold Knight employee or former employee that knows it and is willing to give it up.
I’ll post this – maybe we’ll hear from one of those former employees, or maybe a reader who has had the fondue at either place can recommend a fondue
recipe that tastes like them.
Bold Knight’s fondue recipe
12 oz processed American cheese
8 oz sharp Cheddar cheese
1/4 c butter
1/4 c flour
1/8 t sweet paprika
1/4 t dry mustard
2 c milk
2-3 T beer
1/2 to 1 t dark Jamaican rum
Grate cheeses. Heat butter in 3 quart saucepan. Add flour; and heat until foamy. Do not brown. Add paprika and mustard. Blend.
Add milk and cook until hot and thickened. Add processed cheese about a cup at a time and stir until melted and blended.
Add beer and rum. Serve with a good quality bread with crisp crust. Stir occasionally in a fondue pot to prevent scorching.
A little milk can be added to thin if necessary. Recipe freezes well.
Timm in Oregon sent this recipe, which he said is also an internet recipe (possibly a copycat):
Bold Knight Fondue for Welsh Rarebit
2 tablespoons butter
1-1/2 cup beer or ale
1 pound aged cheddar cheese, shredded
1/2 teaspoon cayenne pepper
1 teaspoon dry mustard
Plain salt to taste
White or black pepper, freshly ground to taste
Melt the butter in the cheese fondue pot. Add beer and warm it up without bringing it to a boil. Reduce the heat and gradually add the cheese,
making sure the cheese has melted before adding more; mix well and add more cheese. Add remaining ingredients and then season with salt and pepper to taste.
DO NOT let the mixture boil or it will become grainy. If the mixture is too hard, add more beer. If the mixture is too soft, add more cheese