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Crawfish Bisque

----- Original Message ----- 
From: "Anne" 
To: phaedrus
Sent: Saturday, April 03, 2004 7:49 AM
Subject: Recipe for Crawfish Bisque

> I searched your archives and I may very well have missed it.  Can you
> provide me with the recipe for Crawfish Bisque?
> Anne 

Hi Anne,

See below for three recipes.


Crawfish Bisque
(4 Servings)
1 - 1/2 cup crawfish tails 
1 - 1/2 pint cold water
1/4 cup cooking oil 
1 pint cold water mixed with 1/2 cup crawfish fat
1/4 cup all-purpose flour 
1 teaspoon salt
1 small onion, chopped 
1/4 teaspoon sugar
1 stick celery, chopped 
1/4 teaspoon red pepper
1 clove garlic, mashed 
1 tablespoon green onion
1 bay leaf 
1 tablespoon chopped parsley
3/4 cup whole tomatoes, canned or fresh, chopped

In a heavy bottomed pot, make a roux by adding flour to heated oil, over low
heat, stir constantly until a deep golden brown; take pot away from heat for
fear of burning; add onion, garlic and celery; cook about 5 minutes or until
tender; stir; return to heat and add 1 pint of water, tomatoes, sugar, salt
and pepper; cook over high heat, stirring until sauce simmers; then reduce
heat again.
While sauce is simmering, combine remaining water with crawfish fat in a
large saucepan, cook over high heat, stirring constantly until it comes to a
Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper
again if needed. Add crawfish tails, green onion and parsley. Serve in soup
plate over a scoop of cooked rice.
Cooking Tip:   Crawfish bisque improves in flavor if made ahead of serving
time, and chilled. However, do not add crawfish tails, parsley and green
onions until ready to serve.
Cooking Tip:   Crawfish tails toughen and get dark if overcooked, only cook
5 minutes, they are somewhat like egg, shrimp, and oysters
Pappadeaux Crawfish Bisque

Source: Houston Chronicle - Pappadeaux Restaurant

3 pounds crawfish
2 ounces olive oil
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 quarts water
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon tomato paste
3 cups whipping cream
1/2 cup chopped tomato
4 tablespoons brandy

Boil crawfish in a large pot of water. Drain and cool until crawfish can be
handled easily. Remove tail and save shells. Refrigerate tail meat.

Heat oil in large saucepan or Dutch oven. Add crawfish shells, paprika and
cayenne. Sauté 5 minutes. Add water and bring to boil. Reduce heat and
simmer 30 minutes.

Strain liquid into another pan. Crush shells to remove remaining liquid and
add that liquid. Discard shells.

Return to heat and add onion, bell pepper, tomato paste, cream and tomato.
Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat.
Simmer 10 minutes. Serve hot.

Servings: 8
Arnaud's Crawfish Bisque

Ingredients :

2 lb Live crawfish
1 gal Water
    Black peppercorns
1 cup Vegetable oil
    Bay leaves
1 1/2 cup All-purpose flour
1 cup Finely diced onion
2 tsp Chopped parsley
2 tsp Chopped green onions
1 tsp Fresh ground black pepper
1 tsp Cayenne pepper
1 tsp Whole dried thyme
3 tbl Tomato paste
1 can Rotel tomatoes

 Method :
Place crawfish in a large bowl and sprinkle with all but 3 tsp. of the salt.
Allow to set for 20 minutes. Bring one gallon water to a boil in a 6 quart
stock pot. Wash crawfish in several changes of fresh water until the water
runs clear. Add the clean crawfish to the stockpot and bring the water back
to a boil.
In a heavy gauge pot, heat oil until very hot. Add flour, stirring
constantly until the roux turns dark chestnut in color. Add garlic, bay
leaves, black peppercorns and thyme. When the garlic is blonde, add onions,
celery and bell peppers. When onions are translucent, add tomato paste and
lower heat. When paste is cooked out, add Rotel tomatoes.
Drain the crawfish, reserving the liquid. Peel. Pass the crawfish and the
liquid through a food mill, strain and add 1/2 of the liquid to the roux and
bring to a boil. Smooth out paste and add remaining liquid to the roux.
Bring to a boil, then lower heat to simmer for one hour. Adjust seasonings
with salt, cayenne Tabasco and Worcestershire sauce. Serve very hot.

Smoked Turkey Legs

----- Original Message ----- 
From: "SHERRY"
To: phaedrus
Sent: Tuesday, April 06, 2004 9:47 AM

> I need the reciepe for the smoked turkey legs that they sale at Disney and
other theme parks.  I know its a brine but I dont know what spices or
anything that goes in it.
> sherry

Hello Sherry,

The exact recipe that Disney's suppliers use in not available. The below recipes are very close.


Smoked Turkey

1 c. tender quick salt
1/2 c. brown sugar
5 tsp. liquid smoke
1 gal. water (or amount to cover pieces)
1 turkey, chicken or turkey legs

Add all together and keep in covered container in refrigerator. Let stand
for 24 hours. When ready to roast, rinse off turkey and roast 2 hours at 350
degrees (whole bird) and then lower oven to 300 degrees until turkey is
done. Turkey legs, pork chops, steaks and roasts can also be used this way.

Adjust roast times for different cuts.

NOTE: These would also be delicious made in a smoker or slowly grilled over
indirect heat.
Another Brine Recipe

1 cup of Tender Quick
1 cup of Table Salt
10 1/2 TBLS of liquid smoke
2 gallons of water
Tender Quick Information

Tender Quick is a blend of salt, sugar, sodium nitrate, sodium nitrite, and
propylene glycol.  The amount of sodium nitrate and sodium nitrite are 0.5%.

The Ingredient Store
A few alternate recipes -

Grilled Turkey Legs

Makes 6 servings


1 (2 liter) bottle lemon-lime flavored carbonated beverage
2 tablespoons sugar
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 tablespoon black pepper
1 large sweet onion, sliced
4 turkey legs
2 tablespoons honey
1 tablespoon steak seasoning

1    Preheat an outdoor grill for high heat, and lightly oil grate.
2   In a large pot, mix the lemon-lime flavored carbonated beverage, sugar,
hot sauce, red pepper, pepper, and onion. Place the turkey legs in the
mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has 
reached an internal temperature of 180 degrees F (80 degrees C).
3   Remove onion slices from the mixture, and arrange on the prepared grill.
Place turkey legs over the onions. Drizzle with honey, and season with steak
seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has
formed on the turkey legs.
Makes 6 servings
Brined Smoked Turkey

For brine:
1 cup salt
1 cup brown sugar
2 gallons vegetable stock
2 cups apple cider vinegar
3 tablespoons pickling spice
1 onion, quartered
1 carrot, chopped into 2-inch pieces
1 tablespoon whole peppercorns
4 bay leaves
1 (10 pound) bag of ice
2 gallons cold water
16 to 18 pound turkey
2 tablespoons Worcestershire sauce
4 tablespoon kitchen bouquet browning sauce
2 tablespoons salt
Ground black pepper, to taste
2 tablespoons paprika
6 large oranges, quartered

Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice,
onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil
until sugar and salt is well dissolved. Remove from heat and cool. In large
or ice chest, add stockpot mixture to ice and cold water. Submerge turkey.
Brine for 4 to 6 hours.
Remove turkey from brine and dry well. Combine Worcestershire sauce and
kitchen bouquet browning sauce together and brush on skin of turkey. Rub
pepper and paprika onto turkey skin. Stuff inside of turkey with orange
and tie legs together.
Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking
internal temperature to be 170 degrees. Remove and let rest for 45 minutes.

72 Market Street Meatloaf

----- Original Message ----- 
From: "nita" 
To: phaedrus
Sent: Wednesday, April 07, 2004 3:45 PM
Subject: re meatloaf

a couple of years ago i found a meatloaf recipe it was called 72 market
street is no longer on the net,maybe you could find it,
was pretty good.

Hello Nita,

See below.


Title: 72 Market Street Meatloaf
Yield: 6 Servings


  --------------------L.A. Times Food Section---------------------------
    3/4 c  Onion; minced
    3/4 c  Green onions; minced
    1/2 c  Celery; minced
    1/2 c  Carrot; minced
    1/4 c  Green pepper; minced
    1/4 c  Sweet red pepper; minced
      2 ts Garlic; minced
      3 tb Butter
      1 ts Salt
    1/4 ts Cayenne pepper
      1 ts Black pepper
    1/2 ts White pepper
    1/2 ts Ground cumin
    1/2 ts Ground nutmeg
    1/2 c  Half and half
    1/2 c  Ketchup
  1 1/2 lb Lean ground beef
    1/2 lb Lean ground pork
      3    Eggs; beaten
    3/4 c  Dry bread crumbs
      4    Shallots; minced
      2 tb Butter
      1    Sprig thyme
      1    Bay leaf
        ds Crushed black pepper
      1 c  Dry white wine
      1 c  Veal or beef stock
      1 c  Chicken stock
           Salt & pepper; to taste


In skillet saute onion, green onions, celery, carrot,
green pepper, red pepper and garlic in butter until
vegetables are tender and liquid is absorbed.
Cool and reserve.
In bowl combine salt, cayenne, black pepper, white pepper,
cumin and nutmeg. Add to vegetable mixture.
Stir in half and half, ketchup, beef, pork, eggs and bread
crumbs. Mix well.
Form into loaf and place on greased baking sheet or in 9x5-
inch loaf pan. Bake at 350 degrees 45 to 50 minutes. Let
stand 10 minutes before slicing. Pour off excess fat. Slice
and serve with gravy.
GRAVY: Saute shallots in 1 TB butter with thyme, bay leaf
and black pepper. Add white wine and simmer over high heat
until reduced to glaze. Add beef stock and chicken stock
and simmer over high heat until reduced by 1/3 or 1/2. Stir
in remaining 1 TB butter.
Season to taste with salt and pepper. Stir until butter
melts and sauce blends in. Discard bay leaf.
Serve with meatloaf. Makes 1 cup.
Meat loaf makes 6 to 8 servings. Each serving contains
about: 566 calories; 1,234 mg sodium; 223 mg cholesterol;
36 grams fat; 25 grams carbohydrates; 29 grams protein;
0.66 gram fiber.
Source: 72 Market Street Restaurant in Venice, CA.

Southwestern Eggrolls

----- Original Message ----- 
From: phyllis
To: phaedrus
Sent: Wednesday, April 07, 2004 4:00 PM
Subject: (no subject)

> I would love to have the recipe for Egg rolls from Chili's Resturant .  My
> name is Phyllis .

Hello Phyllis,

See below.


Chili's Grill And Bar Southwestern Egg Rolls

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
Dash cayenne pepper
3/4 cup shredded Monterey jack cheese
5 (7-inch) flour tortillas

Avocado-Ranch Dipping Sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
Dash dried dill weed
Dash garlic powder
Dash pepper

2 tablespoons chopped tomato
1 tablespoon chopped onion

Preheat barbecue grill to high heat.

Rub chicken breast with some vegetable oil then grill it on barbecue for 4
to 5 minutes per side or until done.

Lightly salt and pepper each side of chicken while it cooks. Set chicken
aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over
medium-high heat. Add red pepper and onion to pan and sauté for a couple
minutes until tender. Dice cooked chicken into small cubes and add it to
pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili
powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir
well so that spinach separates and is incorporated into mixture. Remove pan
from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2
minutes or until hot. Spoon approximately one-fifth of mixture into center
of a tortilla. Fold in ends and then roll tortilla over mixture. Roll
tortilla very tight, then pierce with a wooden pick to hold together.

Repeat with remaining ingredients until you have five egg rolls. Arrange egg
rolls on a plate, cover plate with plastic wrap and freeze for at least 4
hours or overnight.

While egg rolls freeze, prepare Avocado-Ranch Dipping Sauce by combining all
of ingredients in a small bowl.

Preheat 4 to 6 cups of oil to 375 degrees F.

Deep fry egg rolls in hot oil for 12 to 15 minutes and remove to paper
towels or a rack to drain for about 2 minutes.

Slice each egg roll diagonally lengthwise and arrange on a plate around a
small bowl of dipping sauce. Garnish dipping sauce with chopped tomato and

Nabisco Crush

----- Original Message ----- 
From: Laura
To: phaedrus
Sent: Wednesday, April 07, 2004 10:16 AM
Subject: Nabisco dessert

> Hi Phaedrus,
>   I'm looking for a 1930s recipe called Nabisco Crush. It was made with
> the original Nabisco wafers and am not certain whether it was refrigerated or
> frozen. It was often served at my mother's bridge club. That tells you how
> old I am, but I would love to find this old recipe. Thanks, Laura 

Hello Laura,

See below.


Nabisco  Crush

 Ingredients :
 1 lb. Nabisco wafer cookies, crushed, divide into 2 parts
 1 c. powdered sugar
 3/4 c. soft butter
 2 eggs, unbeaten
 1 c. nutmeats, cut coarse
 1 (1 lb. 13 oz.) can crushed pineapple or apricots, drained, cut very fine
 1 pt. whipping cream, unsweetened and beaten stiff

 Preparation :
   Mix and beat well the sugar, butter and eggs.  Spread in layers in
 order given in a 9 x 13 inch pan, with half the cookies packed on
 the bottom and remainder on top.  Refrigerate overnight.  This
 serves 24.


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