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Hot Pickled Cantaloupe

----- Original Message ----- 
From: Kim 
Sent: Tuesday, August 02, 2011 7:14 PM
Subject: Hope you can help......

I have been searching for a recipe for the longest time. I have a Cambodian friend 
who's relative makes hot spicy pickles from young tender cantaloupe. They pick them 
very young and core out the seeds, slice in wedges and pickle. It has red chili 
peppers in it...maybe fish sauce?? Definately an asian thing. I cant seem to find 
anything about it....only watermelon rind!! This is not a sweet pickle!!! But they 
are oh so tasty!!! Hope you can help me out!!

Hello Kim,

Sorry, I cannot find any mention of anything like this. You should ask your Cambodian friend to find out from their relative what these are called in Asia.



----- Original Message ----- 
From: Qaterra 
Sent: Friday, August 05, 2011 3:54 PM
Subject: Recipe request - Rafafar or Rafarfar


I discovered your site during a Google search for Switchel recipes.

The recipe I’m searching for is called Rafafar. Somewhere, somehow, I got the 
idea that it might also be spelled Rafarfar.

I did search your archives but found nothing.

This dish is (I suppose) a sort of white, shrimp cocktail, served chilled.

Primary ingredients:  shrimp, mayonnaise, cilantro. (That sounds dreadful! 
It isn’t “mayonnaise-y” at all.)

First (and only) had it at a restaurant called The Blue Marlin in San Benito, Texas. 
It is a Mexican [nominally] seafood restaurant.

Google searches in English and Spanish turn up only a reference to The Blue Marlin. 
I have requested the recipe on several cooking forums, to no avail. Of course, I have 
also queried the restaurant; no joy.

I have been looking for this recipe for a very long time. Can you help?



Hello Qaterra,

"Rafafar" or "Tostada de Rafafar" is a sort of shrimp salad (it's usually described as shrimp salad rather than shrimp cocktail), often served on a tostada. There is a photo of it here:
La Pesca Seafood

I cannot find any recipes for this dish, either from The Blue Marlin or from La Pesca Seafood, or anywhere. You might try looking for recipes for "Mexican shrimp salad". There might be a recipe similar to rafafar but called by that name instead. Since I am not familiar with the Blue Marlin rafafar, I would not know a close recipe when I saw it. There is a Mexican shrimp salad recipe with cilantro and mayonnaise here:

Dinner Tool


Rafafar is a Mexican Seafood Salad that is served along the Southern Gulf Coast 
of Texas, and the Northern Gulf Coast of Mexico. This recipe was given to me while 
I had my boat in Port Isabel. I had only eaten it as part of a Spinach Salad, and 
usually with crab meat or scallops mixed in,, but I remembered the something about 
the name. I dont know if this is the recipe they are looking for, but it's close to 
their description.
 Jim in Oklahoma

Mexican Shrimp Salad
Serves 4

Rafafar Sauce (Red Chile Mayonnaise):

1 1/2 cups Mayonnaise (I use Hellmann’s)
1 finely chopped Chipotle Chilie in Adobo Sauce
2 Tbs. fresh Lime Juice
1 tsp. Lime Zest
1/3 cup finely chopped Cilantro
1 Tbs. Ancho Chile Powder
1/2 tsp. Garlic Salt
1/4 tsp. Fresh Ground Black Pepper

Shrimp Salad:

1 lb. cooked peeled Shrimp *
1/3 cup finely diced Celery
1/4 cup finely diced Red Onion
1/3 cup finely diced Red Bell Pepper 
1/3 cup chopped Cilantro
1/3 cup chopped Scallions
Red Chile Mayonnaise above
Salt and freshly ground Black Pepper to taste

Chopped Cilantro for garnish
Pico de Gallo for serving
Avocado slices for serving
Crispy Corn Tortillas for serving

To Make the Red Chile Mayonnaise: Put all the ingredients in a mixing bowl, 
and mix well. Chill the mayonnaise mixture for 1 hour. 
To Make the Shrimp Salad: Mix all the ingredients together with just enough 
of the red chile mayonnaise to bind all the ingredients together well. 
To serve, put the crispy corn tortilla on each serving plate, and lightly 
sprinkle with some pico de gallo. Put one quarter of the shrimp salad on top, 
then a slice of avocado. Garnish with some cilantro.

* This is also made with crab meat or scallops instead of the shrimp, or mixed with it.

At some restaurants the Shrimp are wrapped with Bacon, grilled, and served 
with the Rafafar sauce on the side to dip the shrimp in. In others the shrimp, 
mixed with the sauce, is serves over fresh Spinach Leaves with the Avocado slices 
on the sides.
On 10/20/2022 2:30 PM, Christina wrote:

I saw your email by accident on Google about rafafar. And I noticed
you were trying to help someone with the search of the recipe. If your
both still interested I could give you the recipe.

Hello Christina,

Please send the recipe to me. I would like very much to have it, and I'm sure Jim would, too.


Subject: Rafafar
From: Christina 
Date: 10/20/2022, 3:40 PM


Boil shrimp a few minutes in water with laurel. Cut into smaller pieces and 
chill. Dice tomatoes and onion. In a bowl combine chilled shrimp, tomatoes, 
onion, Mayo and magi* to taste. Place on a tostada or over greens and a few 
drops of magi* on top and enjoy ?? 

*Magi is a liquid seasoning we use for meats or seafood. You can find it at 
a Mexican grocery store. Brown glass bottle with yellow label and yellow small 
cap. Very tasty but could be salty so use carefully. 

Horn & Hardart Turkey Cookies

----- Original Message ----- 
From: Stef 
Sent: Wednesday, August 03, 2011 6:50 PM
Subject: (no subject)

PLEASE - can you find the Horn and Hardart Gingerbread Turkey Cookies with a 
raisin eye recipe? I grew up with them and since then have tried to bake recipes 
I have found and they never come close. Anything you can do will help. Love, Stef 

Hi Stef,

Sorry, I had no success at all with this.


Hershey Bar Cake

----- Original Message ----- 
From: Lillian 
Sent: Tuesday, August 02, 2011 1:04 PM
Subject: Chocolate cake with chunks

In the 60's a friend's mother cooked a chocolate cake that she called a 
"Hershey Bar" cake. It didn't have melted Hershey's in it and it was not 
a "tunnel of fudge" cake. It was a rich, chocolate bunt cake with pockets 
of Hershey Bars suspended in the cake. You hit a little pocket of fudge 
every now and then. I have searched everywhere on line and in old books, 
lost track of the friend, and I would give anything to have the recipe.
It was 1964 that I tasted it, and have been looking ever since.
Lillian, Memphis, TN

Hello Lillian,

Sorry, all of the "Hershey Bar Cake" recipes that I can find call for the bars to be melted or grated and mixed with the batter or for them to be placed on top of the cake after cooking. I cannot find a recipe in which the hershey bars would be suspended in the cake or where there would be pockets of chocolate in the cake itself. It must have another name.


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