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Calamari Diablo

----- Original Message ----- 
From: "Duane" 
To: phaedrus
Sent: Saturday, May 22, 2004 8:38 AM
Subject: Recipe Request


I'm seeking the Diablo Calamari Recipe from East Side Mario's restraunt
chain, unfortuately I havnt been very successfull so I was hoping you might
assist me here.

Thank you kindly



Hello Duane,

The East Side Mario's recipe is not available. However the one below should be good.


Calamari Diablo

2 pounds calamari - cleaned - see directions below
4 ounces extra virgin olive oil
4 cloves garlic - sliced thin
4 Chippolini onions - sliced in thin rounds
1 small jalapeño - seeded and chopped
1 cup Crimini mushrooms - sliced thin
1 lemon - for juice
6 plum tomatoes - seeded and diced into 1/4 inch pieces
2 ounces dry white wine
4 basil leaves - julienne
1 tablespoon ground oregano leaves
2 tablespoons sweet unsalted butter
cracked pepper from the mill - to taste

To clean Calamari:
Remove the spine, cut off the head and eyes and remove the ink sac.
Reserve the tentacles. Clean well.
Slice in 1/2 inch rounds. Rinse, drain and set aside.
In a sauté pan, on high, heat olive oil until it shimmers.
Add garlic, onions, jalapeño, and mushrooms and sauté for 2 minutes.
Add calamari and cook for 3 minutes.
Toss 3 times.
Add lemon juice and tomatoes and cook for 1 minute.
Add wine and cook for 2 minutes.
Add basil, oregano and butter, reduce to a simmer and cook for 3 minutes.
Add pepper and serve over rice or pasta.

Other recipe information
Recipe From Chef Craig Chasky

Crawfish Monica

----- Original Message ----- 
To: Phaedrus
Sent: Friday, May 21, 2004 12:15 PM
Subject: Crawfish monica

> Also at the new orleans jazz fest they serve a crawfish monica.  I know it
> has butter and cream and crawfish.  Can you help out?

Hello ___?

Don't forget to give your first name next time.

See below for Emeril's recipe for crawfish monica.


Crawfish Monica

1 pound fresh fettuccine
3 tablespoons butter
Freshly ground black pepper
1/2 cup minced onions
Essence, recipe follows
1 cup peeled, seeded plum tomatoes
1 pound crawfish tails
1 tablespoon chopped garlic
2 cups heavy cream
2- ounces grated Parmigiano Reggiano cheese
1/4 cup chopped green onions, (green part only)

Bring a pot of salted water to a boil. Add the pasta and cook until tender,
about 6 to 8 minutes. Remove from the heat and drain. Toss the pasta with 2
tablespoons butter. Season with salt and pepper. In a large saute pan, melt
the remaining butter. Add the onions. Season with Essence. Saute for 1
minute. Add the tomatoes. Season with Essence. Saute for 2 minutes. Season
the crawfish with Essence. Add the crawfish and saute for 1 minute. Stir in
the garlic. Season with Essence. Add the cream and bring the liquid to boil.
Reduce the heat to a simmer and cook for 6 to 8 minutes or until the sauce
thickens. Stir in the cheese. Mix well. Turn the sauce into a large mixing
bowl. Add the pasta and green onions. Mix well. Mound the pasta in the
center of each plate and serve.

Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

French Fried Lobster

----- Original Message ----- 
From: Marianna
To: phaedrus
Sent: Saturday, May 22, 2004 11:38 AM
Subject: French fried lobster

> Dear Phaedrus
> The place:  Chatham, Cape Cod  MA
> The restaurant::  On the water, a simple family place
> The dish:  French fried lobster
> The lobster was not heavy with batter.  It was delicately seasoned to
> enable the real flavor of the lobster to come out.  It was so long ago, 
> I don't remember the name of the restaurant, just sitting there with the 
> sound of the gently lapping water and the succulent taste of french fried 
> lobster.  Do you have any idea what I'm referring to?  My husband and I 
> still salivate thinking about it.
> Thank you
> Sincerely,
> Marianna 

Hi Marianna,

I can only find a couple of fried lobster recipes. See below.


French Fried Lobster

Recipe By : The Queen's Cuisine
Serving Size : 6 Preparation Time :0:00
Categories : Bahamian Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 whole lobster tails
2 eggs
1 cup milk
4 oz butter
cracker meal
salt and pepper
lime juice(6 limes)
1/2 cup evaporated milk
1 tablespoon grated coconut

Break the shells on the back of the tails.
Remove meat from tail.
Cut lengthwise on undersides and remove vein.
Wash in cold water.
Beat with a dull knife until tender.
Place on a baking sheet lined with foil and season thoroughly. Sprinkle
with lime juice.
Leave to stand for 2 hours.
Crush crackers.
Beat eggs and milk together.
Dip lobster in egg mixture and roll in cracker crumbs.
Fry in deep fat until golden brown.
Place lobster on baking sheet and baste with butter-lime mixture.
Bake at 200F for 45 minutes.
Serve Immediately

Serve with a salad as a light lunch or use as an appetizer with Devil's

Notes : Use saltine cracker for the cracker meal.
Fried  Lobster  Tail

 Ingredients :
 4 (6 oz.) lobster tails, thawed
 1 egg
 1 c. bread crumbs
 1/4 c. honey
 1 tbsp. Dijon mustard

 Preparation :
    1. Remove lobster tails from their shells.  2. Heat oil in a
 frying pan, moderate temperature.  3. Dip tails in egg then bread
 crumbs and fry until golden brown.  Drain on    paper towel.  4. Mix
 together honey and mustard.  Spoon over the tails.


----- Original Message ----- 
From: Tom
To: phaedrus
Sent: Saturday, May 22, 2004 5:30 PM
Subject: (no subject)

> Do you have a receipe for Cracker Barrel meat loaf.  Thanks
> Tom

Hello Tom,

See below.


Cracker Barrel Old Country Store Meatloaf

10 pounds ground beef
30 ounces onion, chopped 1/4-inch square
1 pound diced green bell peppers
10 eggs
5 tablespoons salt
1 1/2 tablespoons pepper
1 1/2 quarts diced canned tomatoes
2 1/4 cups grated biscuit crumbs

Place all in large bowl, mix completely with gloved hand. Place in 3 loaf
pans. press down with spoon. Bake at 300 degrees F in convection oven for 60

Remove from oven and invert each loaf over 8-inch wire rack to drain grease
and juice. Spread 1/2 cup of catsup over each loaf. Cut into portions 5 to 6
ounces each and keep warm.

Makes 42 five ounce servings.

Sauerkraut Crackers

----- Original Message ----- 
From: "Pat" 
To: phaedrus
Sent: Wednesday, May 19, 2004 10:52 PM
Subject: sour kraut crackers

I lost a recipe for sour kraut crackers. This recipe had 3 ingredients in
flour,sourkraut juice and one other I can't remember.
I would appreicate if you can find this recipe for me. Thank You Pat

Hello Pat,

The only sauerkraut crackers recipe that I can find is the recipe for "zelniky" below.


Makes about 3 dozen crackers

Delicious served with soup or salad, these unusual sauerkraut crackers are
easy to make and surprisingly tasty. During the Czech Days Festival in
Tabor, South Dakota, zelniky are consumed in prodigious quantities. Serve
these as cocktail nibbles or to accompany a good microbrewed beer, spread
with hearty mustard and topped with slices of cooked Polish or kielbasa
sausage. These keep well.

3 cups all-purpose flour
1 teaspoon white pepper
3/4 cup shortening
2 cups sauerkraut, drained

1. Preheat the oven to 425 degrees. Grease two baking sheets and set aside.
Combine the flour and white pepper in a food processor, add the shortening,
and pulse until the mixture resembles coarse crumbs. Add the sauerkraut and
pulse until the dough starts to form a ball.

2. Transfer the dough to a floured surface. Pinch off tablespoon-sized
pieces of dough, roll each piece into a ball, and place about 2 inches apart
on the prepared baking sheets. Flatten the balls with the bottom of a
drinking glass to about a 1/4-inch thickness.

3. Bake for 10 minutes, then reduce the oven temperature to 350 degrees and
bake for 10 to 15 minutes more, or until the crackers are golden brown and
crisp. Let cool, then store in an airtight container.


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