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Traditional Prosciutto

----- Original Message ----- 
Sent: Tuesday, June 01, 2010 4:03 PM
Subject: Proscuitto traditionally cured


i would like the instructions / recipe to traditionally cure a cut of pork into proscuitto
this seems to be a process which you get half the answers not the whole process
i would like the curing spices etc
also could i have the recipe for "sugna" which is used in the second process of the curing 
of pork to proscuitto
also the last step involves using ash (wood fire) to store in for an extended period of time

much appreciated


Hello Vince,

I had no success looking for a step-by-step recipe for making prosciutto the traditional way. There are recipes on these sites, but I cannot guarantee that they are traditional:


America's Test Kitchen

Italian Food at About.Com

You might also check these books:

"Cooking by Hand" by Paul Bertolli

"Prosciutto" by Carla Bardi


Peruvian Chicken

----- Original Message ----- 
From: jay 
Sent: Friday, June 04, 2010 9:53 AM
Subject: chicken marinade


Can you help find the original marinade recipe for the chicken that is made 
at El Pollo Rico in Arlington, VA?

Thanks, Jay

Hello Jay,

Not the "original" recipe - it's secret. Victor Solano does not give it out. However, there is a copycat recipe below.


Todd Kliman's "EPR homage" pollo a la brasa

What you'll need:
1 whole chicken, cut into parts
2 Tbsp huacatay (a Peruvian black-mint paste)*
1 tsp aji (a Peruvian yellow-pepper paste)
3 limes, juiced
3 garlic cloves, grated
1 1/2 tsp cumin
1/2 tsp paprika
2 tsp ground annatto
1 Tbsp sugar
1 tsp kosher salt
1 tsp cracked black pepper
1 tsp dried Mexican oregano

How to make it:
1. Combine all ingredients except the chicken in a bowl.
2. Rub the chicken with marinade and let it sit, covered, in the fridge for 24 hours.
3. Grill white meat pieces over very low heat for 45 minutes, and dark meat for an hour.

EPR-style dipping sauces:
1. Spicy mayo-mustard Mix a cup of good mayo with a half cup of French's mustard. 
Mix in a tablespoon of aji, a good squeeze of lime juice, a teaspoon of ground annatto, 
and salt and pepper to taste.
2. Fiery green pepper sauce In a food processor, pulse six jalapeno peppers (to ease the 
heat, cut out the white interior "ribs") and the juice of one lime. Add salt and pepper to taste.

* Pick up this and other ingredients for the recipe at

Todd Kliman is the restaurant critic of the Washingtonian, in Washington, D.C.

Read the Full Article

Chicken Cheese Nachos

----- Original Message ----- 
From: pat 
Sent: Monday, May 31, 2010 1:06 PM
Subject: chi chi's chicken cheese nachos


The chicken cheese nachos that were served at Chi Chi's Restaurant in York, PA 
(I realize that they are no longer in business, anywhere) were the best I have 
ever eaten.  Served with the right amount of chicken, which was seasoned so 
wonderfully and the slice of jalapeño pepper on each nacho was fantastic. 
Whenever we eat at a Mexican restaurant we have tried them and none can compare 
to Chi Chi's.  They are either much too gooey and no flavor, not enough chicken, etc. 
I have experimented at home and can not quite get that special taste.  Your help is 
most appreciative.

Thank you,


Hello Pat,

Below is what I found.


Chicken Nachos Grande Just Like Chi Chi's


1 boneless, skinless chicken breast
1/4 cup water 
2-3 tablespoons lime juice, your preference
1 tablespoon canola oil
2 teaspoons white vinegar 
1/4 teaspoon liquid smoke (optional, but recommended)
Pressed garlic clove (Can just finely mince the garlic if you don't own a garlic press)
optional salt and pepper, to taste
8-10 corn tortilla chips
1 cup (Chi Chi's brand ) salsa
2 cups Mexican blend shredded cheese
1/4 cup chopped green onion (or yellow onion, if you prefer)
1 or 2 red or green jalapeno peppers, your preference, seeded and sliced into 8-10 pieces


Any or all of the following for toppings- extra salsa, cheese, diced jalapenos, onions, 
sour cream, guacamole, shredded lettuce 

Mix the water, lime juice, oil, vinegar, garlic, salt, pepper, and optional liquid smoke. 
Pour into a resealable plastic bag or a glass bowl. 

Add the chicken. Marinate in the refrigerator overnight, or for at least 3 hours.

After marinating, grill the chicken on either an outdoor or indoor grill. If using a 
charcoal grill, there is no need for the liquid smoke. 

Cook for about 10 minutes, until the chicken is no longer pink. Cut up the chicken into 
bite sized pieces, or shred.

Preheat the oven to 375 degrees Fahrenheit. Spread about 1 or 2 tablespoons of salsa on 
each tortilla chip. 

Top each tortilla chip with the shredded chicken, then cheese, onions, and a slice of jalapeno.

Bake for about 10 minutes in the preheated oven. Top with optional sour cream, salsa, 
shredded lettuce, and/or guacamole. 

Morrison's Beef Tips & Noodles

----- Original Message ----- 
From: terri 
Sent: Tuesday, June 01, 2010 8:36 AM
Subject: beef tips


I would love to have the recipe for Morrisons Cafeteria Braised Beef Tips. I ate these
at a Morrisons in  Ocala Florida as a child and for a picky eater this was one dish
I liked. They did not have it all the time and it seems I remember it having some 
tomato in it and no mushrooms.They served it over buttered noodles. I hope you
will be able to find this.I would like to make it for my kids now.

Thank You

Hello Terri,

There is no recipe called "Braised Beef Tips" in the Morrison's Recipe Book that I have. The closest thing in the book to what you describe is "Lyonnaise of beef". This is leftover roast beef that is cut into strips, simmered with onions and tomatoes and brown gravy, then served over buttered noodles. Some stores may have called this beef tips & noodles. See below for recipe. Remember, this is a cafeteria recipe and makes 40 servings. You'll have to figure out how to cut it down.


Lyonnaise of Beef


6 lbs        cleaned onions
2 lbs        margarine
4 cloves     garlic
2 each       bay leaves
2 #10 cans   tomatoes
12 lbs       leftover roast beef, well trimmed
6 qts        brown gravy


Slice onions, saute in margarine until tender. 
Add chopped garlic, bay leaves, and squeeze tomatoes in by hand. Allow to simmer 
approximately 20 minutes. 
Cut beef into strips about 2 inches in length. Add to above mixture and continue 
simmering for 20 more minutes. 
Add brown beef gravy and simmer until beef is tender. 
Serve over buttered egg noodles or rice.

Yield: Approximately 40 orders.

To make beef gravy:
Place 1 lb margarine or beef drippings in sauce pan, add 1 lb flour, and allow to brown. 
Add boiling rich beef stock to this roux. 
Bring to a boil. Add salt & pepper to taste. 

James sent this recipe:

Morrison's Braised Beef and Noodles

Yield: 60 - 6 oz beef portions, 60 - ½ cup noodle portions

10 lbs diced beef
12 oz flour
1 tsp pepper
½ lb oil
3 lbs onion, diced
1 ½ lbs celery diced
1 ½ gallons beef stock
1 #10 can diced tomatoes
1 tsp pepper

Noogles - 4 lbs
3gallons water
2 tablespoons salt
½ lb margarine

Place flour, pepper in bowl and mix together. Place beef in mixture and coat. 

Place meat in roasting pan and sprinkle with oil. Place in preheated 350 degree 
oven for approximately 30 minutes turning at least once. Make sure meat is browned 
on all sideds and does not stick to pan.

Add celery and onions and continue braising for 10 minutes. Add beef stock and tomatoes 
(do not drain) and continue cooking until meat is tender, about two hours. Skim off any 
grease and serve over noodles.

Cook noodles in salted water, drain and add margarine.

Garnish dish with parsley.

Chinese Mustard

The search engine registry shows that someone seached for this:

Chinese  Mustard 

1/4 c. boiling water
1/4 c. dry mustard
1/2 tsp. salt
1 tbsp. cooking oil

Stir boiling water into dry mustard, add salt and oil.  For a more yellow color, 
add a little turmeric.  Makes about 1/3 cup.
Here are two more Chinese Mustard recipes that your readers may enjoy. 
Timm in Oregon

Hot Sweet Chinese Mustard

1/4 cup dry mustard
1 cup cider vinegar
3 large eggs, beaten
1 tablespoon all purpose flour
1 cup white sugar

Combine the dry mustard and vinegar and let stand for 1 hour. Stir in the eggs, 
flour and sugar; heat in a small pot until it bubbles and then remove from the 
heat and let cool. Keep refrigerated.. 
Spicy Sweet Chinese Mustard Sauce

1 cup dry mustard
3/4 cup vinegar
1 cup sugar
2 large eggs, beaten
Quality mayonnaise as needed
Prepared horseradish to taste 

Combine the mustard and vinegar, mixing well; refrigerate overnight.

The next day. add the sugar and eggs to the mustard mix. Heat in a saucepan until 
the mixture boils and thickens slightly; remove from heat and let cool. Measure 
the mustard mix and add an equal amount of mayonnaise to it. Add horseradish to 
taste and mix well. Keep refrigerated. 


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