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Saucy Shrimp

----- Original Message ----- 
From: "Lettie" 
To: phaedrus
Sent: Wednesday, May 12, 2004 1:01 PM
Subject: bang bang shrimp

> Hi Phaedrus,
> I am desperately looking for the Bang Bang Shrimp recipe from the
> Bonefish restaurant.
> Can you help?
> Thanks so much!
> Lettie 

Hello Lettie,

No luck with the bang bang shrimp, but I found the below recipe for their "saucy shrimp" on a message board.


Saucy Shrimp Appetizer From Bonefish Grill
Yield: 1 serving

1 ounce butter
5 ounces (50/60 count) shrimp, peeled and deveined
4 kalamata olives
2 ounces sun-dried tomatoes
1/4 of the Bonefish Grill lime-tomato-garlic sauce (recipe follows)
2 ounces feta cheese, crumbled
Chopped parsley for garnish

Add butter to saute pan, tilting pan to coat. Pour excess butter out. Saute
shrimp, olives and sun-dried tomatoes until shrimp turn opaque.

Add one-fourth of the lime tomato garlic sauce (see note). Toss the sauce
with shrimp and vegetables and remove the pan from the heat.

Pour all ingredients onto an appetizer plate. Top with crumbled feta and a
pinch of parsley.

Lime-Tomato-Garlic Sauce
Makes enough for 4 servings

Place in a saucepan:
1/2 cup roughly chopped sun-dried tomatoes
1/2 cup roughly chopped fresh tomatoes
1/4 cup lemon juice
juice from 2 limes
1/4 cup chopped garlic
1/2 cup white wine
5 tablespoons granulated sugar

Stir and let cook until reduced in volume by half.

1 cup heavy cream
2 teaspoons salt
1 teaspoon white pepper

Stir and let simmer until the mixture thickens.

On medium to low heat, slowly add:
2 tablespoons butter (cut into small pieces)

Stir until melted. Remove pan from heat when all of the butter is

Pretzel Rolls

----- Original Message ----- 
From: "Jennifer" 
To: phaedrus
Sent: Wednesday, May 12, 2004 2:47 PM
Subject: Recipe Inquiry

I sure hope you can help me! I'm originally from Lancaster County, PA, and
several of the restaurants there (like Isaac's) make sandwiches with soft
pretzel buns.  They are kind of a combination of a soft pretzel and a
bagel...very delicious.  I would be VERY grateful if you could help me find
a recipe for them.  Since I've moved, I've found that I crave those soft
pretzel buns...but I can't get them anywhere.


Hi Jenn,

Below is the only recipe that I could find.


Pretzel Rolls

2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 cup Hot Water -- (about) plus 2 tbsps (125F to 130F)
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white -- beaten to blend (glaze)
Coarse salt

Combine bread flour, 1 envelope yeast, 1 tsp salt, 1 tsp sugar and celery
seeds in food processor and blend. With machine running, gradually pour hot
water through feed tube, adding enough water to form smooth elastic dough.
Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to
coat. Cover bowl with plastic wrap, then towel; let dough rise in warm
draft-free area until doubled in volume, about 35 minutes.

Flour baking sheet. Punch dough down and knead on lightly floured surface
until smooth. Divide into 8 pieces. Form each dough piece into ball. Place
dough balls on prepared sheet, flattening each slightly. Using serrated
knife, cut X in top center of each dough ball. Cover with towel and let
dough balls rise until almost doubled in volume, about 20 minutes.

Preheat oven to 375F. Grease another baking sheet and sprinkle with
cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and
2 tbsps sugar (water will foam up). Add 4 rolls and cook 30 seconds per
side. Using slotted spoon, transfer rolls to prepared sheet, arranging X
side up. Repeat with remaining rolls.

Brush rolls with egg white glaze. Sprinkle rolls generously with coarse
salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool
10 minutes. Serve rolls warm or room temperature. (Can be prepared 6 hours
ahead. Let stand at room temperature. Rewarm in 375F oven 10 minutes.)

"These really do taste like pretzels, but they're shaped like regular dinner
rolls. Quick-rising yeast makes them a cinch to prepare, and boiling them
before baking is the secret to their superb texture." Serving Size : 8

Treacle Toffee

----- Original Message ----- 
From: "joan" 
To: phaedrus
Sent: Tuesday, May 11, 2004 11:44 AM
Subject: treacle toffee

hi uncle phaedrus, i have searched your archives and cannot find a recipie
for treacle toffee....this is probably an english recipie as it is usually
made for Guy Fauks Day, Nov 5...thank you...adios from joan

Hello Joan,

See below for three recipes.


Treacle Toffee
Many areas of the north of England have their own recipes for toffee,
ranging from the dark, sticky Harrogate variety to the lighter,
lemon-flavoured Everton version.


Makes about 800g (13/4 lb)

Demerara sugar - 450g (1 lb)
Water - 150 ml (1/4 pint)
Butter - 75g (3 oz)
Cream of tartar - 1/4 tsp
Black treacle - 110g (4 oz)
Golden syrup - 110g (4 oz)


  Put the sugar and water in a large heavy-based saucepan, with a sugar
thermometer attached, and heat gently until dissolved. Add the remaining
ingredients and bring to the boil.
Boil until the temperature reaches the soft crack stage 132 C (270 F),
when a little of the syrup dropped into cold water separates into hard but
not brittle threads. Brush down the sides of the pan occasionally with a
pastry brush dipped in cold water. Do not stir.

Pour into a greased 18 cm (7 inch) square tin. Cool for 5 minutes and mark
into squares with an oiled knife when almost set. When set, break the toffee
into squares and wrap in waxed papers or foil. Store in an airtight
Treacle Toffee
450g (1lb) Soft Brown Sugar
225g (8oz) Black Treacle
110g (4oz) Unsalted Butter
2 tbsp Water
1 tbsp White Vinegar

Place the butter, water and vinegar into a heavy bottomed saucepan, heat
gently until the butter has melted.
Add the sugar and black treacle, allow to fully dissolve, this takes about
20 minutes.
Boil the mixture to a temperature of 138C (280F).
Remove from the heat, allow the bubble to decrease.
Pour the mixture into a well oiled 18cm (7 inch) sandwich tin.
When the mixture has cooled a little mark the surface into squares with a
When cold break into squares, wrap in cellophane and store in an airtight
The Treacle Toffee:

16 oz. sugar (Mum only had white sugar)
4 oz. margarine (butter could be used)
1/4 pint water (we used spring water)
8 oz. treacle (the black stuff only!)
1 teaspoon vinegar (malt if possible)

Put the sugar with water into a big heavy saucepan,
heat slowly allowing the sugar to dissolve.
Add the other ingredients, stirring constantly, bring to the boil.
But, do not stir after it has come to the boil.
Test by dropping a teaspoonful into cold water, until it crackles.
This is the soft crack' stage (270'F for those with thermometer).
The liquid should form forms hard threads of treacle toffee.

Oil a shallow baking tin, about 60 inches square.
Pour the hot liquid into the baking tin and allow to cool a little.
You can mark into squares or rectangles on the cooling toffee
and leave to cool and set.
Note the use a large, heavy based saucepan, in this recipe,
to prevent boiling over and burning .

Old Fashioned Hot Fudge

----- Original Message ----- 
From: Glo
To: phaedrus
Sent: Tuesday, May 11, 2004 12:13 PM
Subject: 1960's recipe

>    Can u locate a recipe for hot fudge ice cream topping that is from the
> 60's or even 50's or 70's? The topping they use today on sundaes  just
> isn't the > same!!! 
> Thanks, glo

Hi Glo,

I can't locate any hot fudge recipes from a particular decade, but check the "old fashioned" recipes below.


Old-Fashioned Hot Fudge Sauce

2 (1 ounce) squares unsweetened chocolate
1/2 cup corn syrup
Salt, to taste
1/2 teaspoon vanilla extract
1 teaspoon butter

Melt chocolate in top of double boiler over hot, but not boiling, water.
Stir in corn syrup. Remove from heat. Add salt, vanilla extract and butter.
Serve warm.
"To Die For" Hot Fudge Sauce

1 pound bittersweet cooking chocolate, chopped
1 cup unsalted butter (do not use margarine)
3 cups superfine sugar
1-1/3 cups light corn syrup
1-1/3 cups water
6 teaspoons Kaluha or pure vanilla extract

In the top pan of a double-boiler, melt chocolate and
butter stirring frequently. Remove from heat and set aside.
Leave the top pan in the bottom to remain heated while you
prepare the remainder of the recipe. In a large saucepan,
combine the sugar, corn syrup and  water. Over low heat,
stirring constantly, heat until the sugar is dissolved
thoroughly. Increase heat to medium-high and bring to a
boil, stirring constantly so it will not scorch. Reduce
the heat to medium-low and simmer for about 3 minutes
until the syrup is clear. Remove pan from the heat.

Whisk the chocolate mixture into the syrup. Return
pan to the heat and cook until the sauce becomes thick
and glossy (about 10 minutes), stirring constantly.
Remove pan from the heat and gently stir for 2 to 3
minutes to cool the sauce and release any trapped air
bubbles. Stir in the Kaluha or vanilla extract until
well blended.

Ladle into sterilized half-pint jars leaving 1/2 inch
head space. Wipe rims. Remove air bubbles with plastic
stirrer or wand. Cap and seal.
Process in a water bath canner for 15 minutes.
Yields 6 half-pints. This sauce has a shelf life of
about four months.

Yvette Mimieaux

----- Original Message ----- 
From: "lisa" 
To: phaedrus
Sent: Wednesday, May 12, 2004 1:25 AM

> Dear Uncle,
> Google let me down this time.  I was wondering what ever happened to
Yvette Mimieaux.  If you don't remember, she was an actress from the 60's
and 70's.  I remember seeing her in a two part Dr. Kildare.  She also was in
The Time Machine with Rod Taylor and Light in the Piazza with Olivia
deHavilland.  I guess the last film she was in was with Charleton Heston and
George Chirkiris.  I don't remember the name of the film but it was set in
> But I was wondering what she's doing now.
> Thanks again,
> Lisa  

Hi Lisa,

Yvette has been sort of semi-retired since the seventies, when she married director Stanley Donen. She was in one movie in the 80s and one in the 90s, and her latest appearances on film were in instructional videos on yoga. See these sites for a filmography and more info:

Yvette 1

Yvette 2



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