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2004

TODAY's CASES:

Brisket Recipes

----- Original Message ----- 
From: "Phil" 
To: phaedrus
Sent: Friday, August 27, 2004 10:28 PM
Subject: Brisket

> I've looked, but found no recipes for cooking brisket on grill, oven or
> otherwise.
> Regards,
> Harold 
> 

Hello Harold,

Try these sites:

Brisket1

Brisket2

Brisket3

Brisket4

Brisket5

Brisket6

Brisket7

Phaed


Yum Yum Sauce

----- Original Message ----- 
From: "Leona"
To: phaedrus
Sent: Friday, August 27, 2004 10:27 PM
Subject: yum-yum sauce

> My name is Leona and I am searching for the white sauce served in Japanese
restaurants. I believe the name of the sauce is called Yum Yum sauce. That
is the only name I have ever been given for it. Your help would be greatly
appreciated.
>
> Leona

Hello Leona,

See below.

Phaed

Japanese Yum Yum Sauce

Ingredients:
1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder

Directions:

In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted
butter, paprika and garlic powder. Mix well, cover and refrigerate.
------------------------------
Yum Yum Sauce

1 Pint mayonnaise (2 C)
1 T white vinegar
1 T Paprika
1 T Garlic Powder
3 T Sugar
Dash white pepper
Water to thin

Mix all ingredients and add water to desired consistency. Refrigerate
overnight to blend flavors. Serve at room temperature
-----------------------------
Sakura Sauce:

3 egg yolks
1 whole egg
1 quart vegetable oil
1 Tbsp white ground pepper
1 Tbsp salt
Soy sauce (approximately 5 - 6 Tbsp)

Put 3 egg yolk in a tall quart size cup. Put 1 whole egg as well. Add about
1/2 quart of vegetable oil. Use a hand held blender and begin mixing until
it develops a mayonnaise consistency. Add white pepper, salt desired amount
of soy sauce and another 1/2 quart of oil and continue to mix until well
blended.

More Japanese Steakhouse Recipes


Creole Seasoning

Tony Chachere's Creole Seasoning

Recipe By     : Tony Chachere
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  26      ounces        salt
   1 1/2  ounces        black pepper -- ground
   2      ounces        red pepper -- ground
   1      ounce         garlic powder -- pure
   1      ounce         chili powder
   1      ounce         Monosodium glutamate -- (Accent)

Mix well and use like salt.  When it's salty enough, it's seasoned to
perfection.  For barbeque and fried foods:  Season food all over.  Cook as
usual.

Jerusalem Artichokes

----- Original Message ----- 
From: Rosemary
To: phaedrus
Sent: Friday, August 27, 2004 8:38 PM
Subject: Phaedrus - Jerusalem artichoke question

Uncle Phaedrus, if you could help me with a few Jerusalem artichoke recipes,
I would be much obliged.

I have read that Marcella Hazan simmers thinly sliced Jerusalem artichokes
with browned pieces of chicken, garlic, capers and white wine to make a
melting intense fricasse. It sounds delicious and I would love the recipe,
if you can find it.

Also, can you find the brown butter sunchokes with apples recipe, as served
by the Lark Restaurant in Seattle?

Lastly, I have read that the Egyptians make a Jerusalem artichoke moussaka
variation, but I can't find anything more and don't know if these would be a
substitute for the eggplant or the meat or the sauce. Can you help out?

Thanking you in advance,
Rosemary

Hello Rosemary,

I could not locate any of the three recipes you mention. Sorry.

I did find three Marcella Hazan Jerusalem artichoke recipes. See below.

Phaed

Sunchoke Gratin

Ingredients
1 pound sunchokes(Jerusalem artichokes)
Salt
An oven-to-table baking dish
Butter for smearing and dotting the baking dish
Black pepper, ground fresh from the mill
1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions
Preheat the oven to 400 degrees Fahrenheit.

Peel the sunchokes and drop them in salted, boiling water. Cook them until
they feel tender, but not mushy when prodded with a fork. Ten minutes after
the water returns to a boil, check them frequently because they tend to go
from very firm to very soft in a brief span of time. Drain when done, and as
soon as they are cool enough to handle, cut them into 1/2-inch slices.

Smear the bottom of a baking dish with butter, then place the sunchoke
slices in it, arranging them so they overlap slightly, roof tile fashion.
Sprinkle with salt, pepper, and the grated Parmesan, dot with butter and
place the dish on the uppermost rack of the preheated oven. Bake until a
light golden crust begins to form on top. Allow to settle for a few minutes
out of the oven before serving.

Yield: 4 servings
--------------------------
Sauteed Jerusalem Artichokes
Topinambur trifolati
For 6 persons
l 1/2 pounds Jerusalem artichokes
1/4 cup olive oil
1 teaspoon finely chopped garlic
Salt
Freshly ground pepper, about 6 twists of the mill
1 tablespoon finely chopped parsley

1. Pare the artichokes with a potato peeler, or, if you do not object to the
peel, scrub them thoroughly under cold running water with a stiff brush.
Drop them into boiling salted water, the largest pieces first, the smallest
last. As the water comes to a boil again, remove the artichokes and drain.
Cut them into very thin slices, about 1/4 inch thick. They should still be
fairly hard. 2. In a skillet saute the chopped garlic in the olive oil over
medium heat. When the garlic has colored lightly, add he artichokes and
stir. Add salt, the pepper, and the chopped parsley and stir again. Turn the
artichokes a few times while cooking. They are done when quite tender at the
pricking of a fork. Taste and correct for salt, and serve hot.
-----------------
Gratineed Jerusalem Artichokes 
Topinambur Gratinati

For 4 persons
1 pound Jerusalem artichokes
Salt
Freshly ground pepper,
about 4 twists of the mill
2 1/2 tablespoons butter
1/4 cup freshly grated
Parmesan cheese

1. Preheat the oven to 400 F.
2. Peel or scrub the artichokes as directed in the preceding recipe. Drop
them in boiling salted water, holding back the smaller pieces a few moments.
Cook until tender but firm at the pricking of a fork. (Jerusalem artichokes
tend to go from very firm to almost mushy in a brief span of time, so watch
them carefully.) When done, drain and allow to cool.
3. Cut the artichokes into slices 1/2 inch thick. Arrange them in a buttered
bake-and-serve dish so that they slightly overlap. Add salt and pepper,
sprinkle the grated cheese over them, dot with butter, and place in the
uppermost part of the preheated oven. Bake until a nice golden crust forms.
Allow to settle briefly before serving.

Slim Jims

----- Original Message ----- 
From: "Thomas"
To: phaedrus
Sent: Saturday, August 28, 2004 5:18 PM
Subject: slim jim snack sticks

> I am looking for a recipe for home made slim jim type snack sticks. please
> help. Thank you very much.  Thomas
>

Hello Thomas,

Try this site:

Slim Jims

Phaed

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