In the late 1960s and early 1970s, I was a single mom
and graduate student with very little money. Eating at
Taco Tico restaurants in my hometown of Nashville, TN,
was a special treat for me and my two little boys. My
favorite was dish was the cheese enchiladas, which had
a particularly piquant flavor in the sauce that went
well with the cheese. Since those days I have never
found an enchilada sauce that tasted like theirs, but
I have kept looking, tasting sauces at many Mexican
restaurants and buying many grocery-store sauces in my
search for the name of the unidentified spice.
There are no Taco Ticos in Florida, where I now live,
so I am out of luck, yet I still long to identify that
I hope that one of you readers can tell me the
distinctive spice that graced the flavor of the Taco
Tico enchilada sauce. I would like to add it
occasionally to dishes that I make for my own
enjoyment to bring back memories of a long time ago.
My 76th birthday is coming up in a couple of days, and
I cannot think of any gift that would make me happier.
Many thanks for considering this request,
Hello, I'd like to find a recipe from a restaurant that use to be in
Salt Lake City. The restaurant was "Bratten's". My mother used to bring
home sourdough bread and the most heavenly, "Coney Island Shrimp Chowder"
that you have ever tasted. The base was "pink" so I think it must have
had a white base with some added tomato sauce or something. If possible
I would love to have this recipe. Appreciate any effort to attempt to find it!
For a re-created recipe, see: The Salt Lake Tribune January 25, 2013 & March 9, 2010
I am looking for a recipe for Boston Style Egg Roll. I live in Florida
and they only know the wet NY style or Chicago style of spring roll filling
inside an egg roll wrapper. YUCK. I want the dry egg roll filling like
that from Kowloon Restaurant, Oriental Jade or 90% of all the Cantonese-style
restaurants in Massachusetts. I just need to know what is in the filling.
Please help if you can. I have lots of other recipes from up north but nobody
will give me this one. I even asked at Kowloon and Jade restaurants. Kowloon
told me it was a secret. The "Jade" manager laughed at my request.
Found this on Chowhound:
Boston Style Egg Rolls
2 bunches of celery (cut it to fit in the pan and ice bath)
1/4 cup (approximately) of finely diced boneless spare ribs.
Egg Roll Wrappers
Boil water in a 2 quart pot. Put a very large pot aside filled with ice water. Place the cut and washed celery
in the boiling water for 2-3 minutes then a double ice bath. Try to dry it well. Put it through a grinder.
This will get out a lot of the threads and water. Drain it very well. Soak up all the water you can so that it
is really dry. (If you like celery juice, this is delicious.)
Make some of the pork strips and always keep some available in the freezer for the egg rolls. Mix the diced roast
pork ribs into the dried ground celery. Add a little salt and pepper to taste. Make sure that you taste it so that
you know if it needs more seasoning. This should make enough filling for 12 rolls depending on how big you make them.
Chinese Pork Strips
Boneless pork strip or pork tenderloin roast and trim
14 oz. jar Char Sui Sauce (Chinese Barbecue Sauce)
1/3 cup whiskey
red food coloring
Trim fat from pork.
Add 1/2 jar of Char Sui Sauce, whiskey and food coloring together.
Pour liquid over pork, coat well and allow marinating overnight.
Preheat oven to 300º F.
Bake for 25 minutes. Turn the loin over and bake another 20-25 minutes.
During the last 5 minutes, coat top with honey.
Return pork to oven and broil until golden.
Slice and serve.
NOTE: One jar of Char Sui Sauce along with other ingredients can yield enough marinate for 10-12 lbs. of pork.
Update: It appears that using chopped celery instead of cabbage is the key difference.
See: Egg Rolls
See also: 4-6-2015
I am looking for a possible pesto recipe from the Peasant
Restaurant Chain here in Atlanta. This dish was featured
at the Peasant at Phipps Plaza and was usually a
luncheon Item. Very popular in the mid 80's. Its primary
ingredients seem to have been :
Pistachio nuts ground up (unknown quanity )
Angel hair pasta ( or another thin pasta )
oil not a lot
Its was a very lovely spring summer dish that one would
think is quite simple to make and yet it got taken off
the menu from this restaurant when they changed chefs
and no one there ever repeated it .
Love your site
I am looking for a recipe for a salad that has
provolone cheese and salami sliced up in it.It
is a salad served for years in a restaurant in
E Rutherford, New Jersey called "The Reserve".
It is similar to a Greek Salad except for the
provolone cheese and the Italian salami.