> ----- Original Message -----
> From: "Catherine"
> To: phaedrus
> Sent: Monday, May 26, 2008 7:25 AM
> Subject: Fish recipe
> Years ago, I had a fish recipe that I found in a little booklet
> on the Galliano bottle. First you browned almonds in butter. You
> poached flounder in a mixture of Galliano, lemon juice & I don't
> remember what else. It was wonderful! People that didn't like
> fish loved it. Unfortunately, with moving several times, I lost it
> & haven't been able to find it. I would be thrilled if you had
> more luck than I have had in finding it.
Sorry, I had no success. That recipe does not appear to be on the
Internet. I only found one fish recipe with Galliano, which is
below. It is sole rather than flounder, and it does not have lemon
juice. It does have the almonds.
Fish In Galliano With Almonds
4 lg. pieces fillet of sole
1/2 c. galliano liqueur
2/3 c. slivered almonds
1/2 stick butter
1/3 c. chopped parsley
In large skillet melt butter. Add almonds and toss until golden
brown. Place fish over almonds. Add galliano and cover. Simmer
gently until cooked, about 10 minutes. Garnish with parsley. Serve
From: "Catherine "
Subject: Re: Fish recipe
Date: Monday, May 26, 2008 9:15 AM
You did great! That's probably close enough, I can do a little
adaption & get it. Thank you so much!!!
A reader sent this:
Subject: fish poached in Galliano Butter
Date: Sunday, March 29, 2009 9:46 AM
On 26th. May 2008 Catherine asked you for the above recipe. You sent a variation.
I have the original recipe. It is as follows
2/3 cup whole or slivered almonds
2/3 cup sweet butter ( unsalted )
1/4 cup each, Galliano, lemon juice, fresh fennel or dill.
Salt and pepper to taste.
2 pounds fillet of sole or flounder
In a large skillet, saute almonds in butter until lightly toasted. Allow butter to brown;
then stir in Galliano, lemon juice and seasonings. Add fish. Cover and cook for 7-10 minutes,
until the fish flakes easily with a fork. Spoon liquid over fish frequently as it cooks. 6 servings.
The recipe book I have is about 25 years old. If anyone would like more Galiano recipes, they are
welcome to write to me or I can pass them on to you.
Cape Town South Africa
----- Original Message -----
Sent: Tuesday, May 20, 2008 9:28 AM
Subject: Carrabbas Cavatappi
Looking for the recipe for Carrabbas Cavatappi, at least the sauce.
It is like a marinara sauce with I believe chicken tomatos garlic and of course over the
According to an ex-Carraba's chef, this is close. There's no chicken in it. That bit of meat
is pancetta. The amount is not given in the recipe. Just add what you think is the right amount.
cavatappi (1/2 to 3/4 of a box)
1 1/2 cups chopped onions
2 garlic cloves, minced
1/2 tsp. red pepper flakes
1/4 cup olive oil
3/4 cup dry white wine
2 cans (14 ounce each) diced tomatoes in tomato juice
Salt and pepper, to taste
1 1/2 cups freshly grated Romano cheese
1)Cook cavatappi according to package directions; drain.
2)Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are
soft and translucent.
3)Add white wine and cook till nearly evaporated. Add pancetta. Stir in tomatoes with their
juice till slightly thickened (3-5 minutes).
4)Taste, and add salt and pepper as desired. Mix into cooked cavatappi. Toss with Romano.
1952 City School Ranger Cookies
Source: Los Angeles Times - recipe provided by Los Angeles Unified School District.
These are also known as "Flying Saucers."
1 cup butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs, well beaten
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 cups rolled oats
2 cups cornflakes
1/2 cup coconut
1/2 cup chocolate chips
1/2 cup chopped walnuts
Cream butter with granulated sugar and brown sugar until light and fluffy. Beat in eggs,
one at a time.
Sift flour with baking powder, salt and baking soda. Stir into butter mixture. Add vanilla
extract, oats, cornflakes, coconut, chocolate chips and nuts and stir until blended.
Drop by tablespoons onto ungreased baking sheet. Flatten to 4-inch diameter. (Use square of
wax paper to keep dough from sticking to fingers or whatever you're using to flatten dough.)
For small cookies, drop by rounded teaspoon. Do not flatten.
Bake larger cookies at 350 degrees F for 10 to 12 minutes. Cookies should be slightly soft
when removed from oven. Bake smaller cookies at 375 degrees F for 8 to 10 minutes.
22 large cookies or 6 dozen small cookies.
Each small cookie: 77 calories; 56 mg sodium; 13 mg cholesterol; 4 grams fat; 11 grams
carbohydrates; 1 gram protein
----- Original Message -----
Sent: Wednesday, May 28, 2008 10:00 PM
Subject: Starbucks - oat fudge bar
Would you have the recipe for the above. I have looked on numerous copycat sites and they
don't seem to have that one as of yet.
Try the ones on these sites:
Crazy for Crafts
----- Original Message -----
Sent: Thursday, May 29, 2008 5:51 AM
Subject: Starbucks - Green Tea Frappacino
Thank you very much Phaed for your quick response on the oat fudge bar. I will be trying them
using the second recipe. I really appreciate your help.
Now I am wondering if you have the Starbuck recipe for Green Tea Frappacino? I can find other
types but not that one. It's also a favourite of mine.
Green Tea Frappuccino
1/2 teaspoon green tea powder (matcha)
2 ounces hot water
1 1/2 tablespoons vanilla syrup or sugar, to taste
4 ounces milk
1 Dissolve green tea in hot water.
2 add milk and syrup.
3 blend with a handfull or so of ice cubes.
4 top with whipped cream if desired.
When I was a child, I didn't like to eat fish much as much as I liked to catch fish, both
fresh-water and salt-water. Fishing is one of the best memories that I have of time spent with
my dad. After we moved to the coast, we almost always had a boat of some sort, and in the late
fifties and early sixties dad and I often went fishing. I developed my taste for fish and my
love of fishing over those years of fishing with dad.
The great thing about salt water fishing is that there are so many kinds of fish to catch.
Early in the morning, at high tide, we'd see folks on the beach with cast-nets. They were
after mullet, a small but tasty fish that comes in close to the beach at high tide. Sometimes
there would be people surf-fishing for speckled trout. These fish would come in fairly close
to the beach to feed and could be caught by surfcasting. Dad and I fished for them and also
for white trout from the boat and would catch fish as fast as we could get our hooks in the
water when we found a school of them. We'd also go way out and troll for Spanish mackerel.
Sometimes we fished in the nearby river, which had both freshwater fish and saltwater fish.
We'd go and fish off piers in the river and we'd catch sheepshead and "green trout" (actually
large-mouthed bass). More often we'd catch croakers, which made a loud croaking sound after
being pulled out of the water. Occasionally we'd catch a flounder, which we'd later broil
with a butter.
There was another way of catching flounder that was a bit unusual. You see, flounder like
to come into the shallows off the beach at night and bury themselves in the sand, with
only their eyes showing. A flounder fisherman would wade out into the calf-to-knee deep
water off the beach at night with a flounder light in one hand and a flounder gig in the
other hand. A "flounder light" was basically a type of Coleman propane lantern that had
an aluminum reflector to focus the light in one direction. A "flouder gig" was like a
wooden rake or hoe handle with a single metal prong on the end like a spear. One would
carefully wade out, shining the intense light into the water, looking for the flounder's
eyes. When you spotted one's eyes, you speared him with the gig. Wading was rather risky
because of the danger of stepping on a stingray. Sting-rays like to bury themselves under
the sand in the shallows at night, too, and if you step on one, he will thrash his tail
around hoping to stick his barb into your foot or leg. Luckily, it never happened to me,
but it's very painful, I'm told. If you shuffle your feet as you walk along, that's supposed
to warn them off, but to me, it seemed that would also warn off the flounder. This method
of catching flounder was called.... "floundering."
Below are some recipes for the kinds of fish that we used to catch and eat.
Clean and wash the fish, which should then filleted. Salt and pepper generously. Roll
in corn meal or dip in milk, then roll in cornmeal.
Fry in a deep fryer or a large, deep pan in hot peanut oil (350 degrees) for 3 to 5
minutes, turning once. If filetted with the skin on one side, brown the skin side last.
Cook until golden brown or until fish flakes easily when tested with a fork. Drain
immediately on absorbent paper towels.
Batter Fried Speckled Trout or White Trout
1/4 cup yellow corn meal
1/2 cup regular flour
3/4 teaspoon baking powder
1/2 teaspoon salt & pepper
1 cup of ice cold water
After filleting, cut trout fillets (12-15) into smaller pieces or strips.
Mix corn meal, flour, baking powder, salt, pepper, water, and egg. Blend well. Immerse
fish in batter; let soak for a while. Fry in about 1 inch of peanut oil until golden brown.
YIELD: 4 servings
Speckled trout can be frozen, but white trout don't freeze well. It's best to eat white
trout soon after catching.
6 tbsp. salted butter
2 tsp. fresh parsley, finely chopped
4 tsp. fresh lemon juice
1/8 tsp. salt
1 small to medium-sized flounder, cleaned and left whole
Salt and freshly ground pepper
Preheat the broiler and broiling pan for 10 minutes. (The concentrated heat will cook the
bottom side of the fish, eliminating the need to turn it over.) Meanwhile, melt the butter
in a heavy saucepan over low heat. Turn off the heat and add the next 3 ingredients and mix
well. Remove the broiling pan from the oven and brush the rack with some of the butter sauce.
Rinse the cleaned whole flounder and dry with paper towels. Score the thick top side with
four X-shaped slits, then sprinkle both sides with salt and pepper. Place the fish on the
rack and pour about 2 tablespoons of butter sauce over it. Broil the fish 5-6 minutes at a
distance of 3 1/2 to 4 inches from heat. If placed too close to heat, the fish will burn.
If placed too far, it will not cook quickly enough to get crisp and brown. Remove from oven
and prick with a fork to check for doneness. If it flakes easily, it's done. If not, return
to oven for 1 minute more. Place flounder on a heated platter and pour the remaining butter
sauce over it. Serve with a wedge of lemon and garnish with parsley sprigs.