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Galliano Sole

> ----- 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.
> Catherine 

Hello Catherine,

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 " 
To: "Phaedrus" 
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:

From: "Pete" 
Subject: fish poached in Galliano Butter
Date: Sunday, March 29, 2009 9:46 AM

Hi Phaedrus
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.

Kind regards
Cape Town South Africa 


----- Original Message ----- 
From: Sheri 
To: phaedrus 
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 
cavatappi noodle.

Thank you,


Hello Sherri,

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 Amatriciana

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
(?) pancetta

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.

Servings: 4-6 

School Cafeteria Ranger Cookies

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

Oat Fudge Bar & Green Tea Frappucino

----- Original Message ----- 
From: Sylvia 
To: phaedrus 
Sent: Wednesday, May 28, 2008 10:00 PM
Subject: Starbucks - oat fudge bar

Hello Phaedrus:

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.


Hello Sylvia,

Try the ones on these sites:

Crazy for Crafts

Wicked Local


----- Original Message ----- 
From: Sylvia
To: Phaedrus 
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.


Hello Sylvia,

Try this.


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.

Fried Mullet

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 egg
1/2 teaspoon salt & pepper 
1 cup of ice cold water 
Peanut oil

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.
Broiled  Flounder

 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. 


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus