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  ----- Original Message ----- 
  From: Sue 
  To: phaedrus
  Sent: Tuesday, October 05, 2004 7:10 PM
  Subject: Enjococado

  Hi Phaedrus,

  Any chance you could find a recipe for Enjococado? (En-Ho-Co-CADO)?  
  It's from a Mexican restaurant from the SF Bay Area called the Blue Agave.
  I've been looking for years!!

  Let me know please!


Hello Sue,

I was only able to find one recipe, on a message board. The writer said that "enjococado" was the same as "en jocoque". The ingredients seem right, so I guess they must be correct.


  Pollo en Jocoque (Chicken in Yogurt) 
  4 to 6 persons

  1 mandarina (a manarina is somewhere between 
  an orange and tangerine and more sour)
  1 orange (large)
  3 large garlic cloves
  3 green onions
  2 -3 red poblano chiles
  3 tbl olive oil
  1 cup cooking oil
  2 cups jocoque (jocoque is a type of yogurt 
  that is close to "creme fraiche")
  2 lb chicken pieces
  1 cup sliced almonds (soak in hot water and 
  remove skins)

  1) Wash chicken and dry well
  2) Char chiles over open flame or in frying 
  pan and place in plastic bag for 5 minutes 
  to sweat.
  3) Remove from bag and remove charred skin, 
  inside veins and seeds.
  4) Heat cup of oil until very hot and fry 
  chicken until done and remove from pan..
  5) Remove remaining oil from pan, leaving 
  chicken residue and add olive oil to same pan.
  6) Chop garlic. onion, almonds and chiles 
  and sautÚ in olive oil until done.
  7) Add chicken, orange and mandarina juice 
  and cook for 10 minutes, stirring gently so 
  as not to break up chicken.
  8) Add jocoque and salt to taste (do not 
  add pepper)

  ** you can add more juice or jocoque to 
  taste as you play with the recipe

John sent his version of the dish:

> -----Original Message----- 
> From: John 
> Sent: Saturday, March 24, 2012 4:27 PM
> To:
> Subject: Enjococado recipe update???
> I had done a google search on "Enjococado" and noticed an
> old request on your site for the recipe. I eat at the
> restaurant that the person requested the recipe from quite a
> bit, and have recreated the recipe for home use. The old
> request was from 2004, so if you are interested in updating
> it let me know and I'll send the recipe. The recipe you
> posted for Pollo en Jocoque is nothing like the enjococado
> at the restaurant.
> John 

Hello John,

Yes, please send it. Thanks!


From: "John" 
To: "Phaedrus" 
Subject: Re: Enjococado recipe update???
Date: Sunday, March 25, 2012 11:21 AM

OK, recipe is attached. The sauce at Blue Agave & Fiesta Del Mar (the SF bay area restaurants that serve this dish - same family owns both) 
is a very orange color. I have done side by side taste tests of the restaurant version and my home cooked version and they are very close 
in taste, but I have always had an issue getting my sauce to be as orange in color as theirs. It recently dawned on me what ingredient I 
was missing as there aren't too many orange spices (turmeric and anchiote paste - made from orange annatto seeds). So I added 1T of anchiote 
paste which is used in Mexican cooking, and I'm sure that it is the mystery ingredient (in the past I just used some orange food coloring). 
Anyways I have not made thedish yet with the anchiote paste, so I just updated the recipe to use 1T although it may need more to get the 
color right. I'll be making it again in 2-3 weeks and I'll send a quick update then.


2-3 dried guajillos chilies
1/4 c slivered almonds (plus additional for garnish)
2 cloves garlic, peeled and chopped coarsely
1/2 large onion (cut into large chunks)
3-4 roma tomatoes (cut in half, seeds removed)
1 T tomato paste
1 T anchiote paste (or more to get that nice orange color the sauce has)
1/4 cup vegetable oil
1 teaspoon cumin
1/2 - 3/4 teaspoon cloves
1 t salt
1 16 oz container sour cream
4 boneless / skinless chicken breasts


Cut tops off peppers, slice in half and remove seeds. Bring some water to a boil, turn off heat and then add peppers and s
livered almonds and soak for 30 minutes.

Turn oven on broil. Broil tomato halves and onion on a well oiled pan (makes it easier to clean up, or put on tin foil) 
until charred (about 20 min).

Place peppers, charred onion/tomatoes, tomato paste, garlic, soaked almonds and about 1/4 cup water (just enough so it 
will blend) in blender. 
Blend on highest speed until smooth.

Add vegetable oil and anchiote paste to pan over medium heat. Stir around for ~30 seconds as the oil heats up to get a 
nice orange color to the oil (you don't want to burn the anchiote paste!). Add pepper mixture to pan, and simmer for 
about 15 minutes, stirring constantly. Add sour cream, salt, cumin, and cloves and simmer till thickened (and drops of 
red oil show up on top). If the sauce is not orange enough add some additional anchiote paste. 
Taste and add salt if necessary, then strain into serving bowl.

Meanwhile, poach chicken in salted water until just cooked & tender (internal temp about 160). Spoon sauce over chicken, 
and garnish with slivered almonds. Serve with black beans and rice.

Butter Drop Biscuits

  ----- Original Message ----- 
  From: Tanya 
  To: phaedrus 
  Sent: Thursday, October 07, 2004 4:27 AM
  Subject: Recipe Search

  Dear Phaed

  I have searched myself and found nothing so far.  I'm trying 
  to find a receipe that my mother made called 'Butter Drop Biscuits'.  
  This she made in a saucepan and the consistency was very fluid.  
  When ready she would drop a teaspoon of the mix onto a greased baking 
  tray and place in a hot oven for only 8 - 12 minutes I think.  The mix 
  would spread and turn golden brown and crispy around the edges but the
  middle would be quite sponge like.  These didn't have a very long shelf 
  life and had to be kept in an airtight container to stop them from 
  becoming soft.  These had a buttery vanilla like taste.  
  Can you help me?

  Many thanks for your efforts


Hello Tanya,

The only recipe that I can find with that name is the one below.


  Butter Drop Biscuits 

  1 c. Buttermilk, warm  
  1/2 c. Sugar  
  4 c. Sifted flour 
  1/4 c. Shortening , melted
  2 Eggs, beaten 
  1/2 c. Nuts, finely chopped
  1/2 tsp. Salt 
  4 tsp. Baking Powder
  Cooking oil 
  Cinnamon and sugar mixture
  1 Yeast cake dissolved in 1/4 c. lukewarm water 

  Combine heated buttermilk, sugar and melted shortening. 
  Add 2 cups flour. Beat well. Add dissolved yeast, beaten 
  eggs, and nuts. Mixing well. Add enough flour to make a 
  tiff batter. Beat well. Cover and let rise. Cut down. 
  Heat cooking oil for frying (375 degrees) Drop small
  spoonsful of batter into hot oil. Fry until golden brown. 
  Drain and roll in cinnamon and sugar mixture. 

Italian Amaretti Cookies

  ----- Original Message ----- 
  From: Rogene
  To: phaedrus
  Sent: Thursday, October 07, 2004 8:10 PM
  Subject: Two Cookie Recipes

  Dear Uncle Phaedrus,
  I found your site quite by accident.  But if you are the source...
  I've got a couple of requests!

  I'm looking for a soft Amaretti Italian cookie.  A macaroon that 
  is crisp on the outside and soft and chewy in the middle. Have you 
  heard of such a cookie?

  I appreciate your help!


Hello Rogene,

Below are all of the amaretti cookie recipes that I could find. The first one is probably the most authentic, but I don't think bitter almonds are readily available in the US.


  Amaretti cookies

     250 grams sweet almonds 
     250 grams bitter almonds 
     500 grams sugar 
     3 egg whites 
     some white flour 

  Immerse the almonds in boiling water, then drain
  and peel them. Put them on a slab and dry them
  in a tepid oven. Grind them with a mortar, a few
  at a time, reducing them to a powder. Beat the
  egg whites in a bowl and slowly add the
  almonds and suger, mix well obtaining a soft but
  not limp paste. Form little walnut-sized balls and
  place them on a cookie pan covered with wax
  paper dusted with flour. Press slightly on each
  one and place in a heated oven (120 to 150
  degrees for about 25 minutes or until they have a
  golden color. 
  Amaretti  Cookies

   Ingredients : 
   1 (8 oz.) can almond paste
   1/2 c. confectioners' sugar
   1/2 c. granulated sugar
   1/4 c. flour
   Pinch of salt
   2 egg whites, slightly beaten

   Preparation : 
      Preheat oven to 325 degrees.  Cover cookie sheets with brown
   paper.  Blend by hand or food processor.  Break almond paste in
   pieces; gradually blend in sugars, flour, salt, egg whites.  
   Drop by teaspoonfuls onto paper-covered cookie sheets or use 
   cookie press. Press 4-8 pignoli (pine nuts) on cookies; or press 
   1/2 cherry in center; or plain.  Bake 15-20 minutes until golden 
   brown.  Lay paper lining on a damp cloth (i.e. wet towel). Cool 
   2 to 3 minutes, work cookies off paper. 
   Amaretti  Cookies

   Ingredients : 
   1 1/4 c. whole almonds, ground
   1 c. sifted 10X sugar
   2 egg whites
   1 tbsp. Amaretto
   1/2 tsp. vanilla

   Preparation : 
      Line cookie sheet with brown paper or foil - set aside.  In
   medium bowl, stir ground almonds and 10X sugar - set aside.  In
   medium bowl, beat egg whites, Amaretto and vanilla with electric
   mixer until forms stiff peaks - fold in almond mixture 1/3 at a
   time.  Drop mixture from rounded teaspoon 1 1/2 inches apart on the
   prepared cookie sheet.  Bake 12-15 minutes at 300 degrees or just
   brown.  Turn oven off and leave door closed for 30 minutes allowing
   cookies to dry in oven.
   Amaretti  Cookies

   Ingredients : 
   1 lb. almonds
   1 1/2 c. sugar
   1 heaping tsp. confectioners' sugar
   2/3 c. egg whites (4 to 5)
   2 tsp. almond extract

   Preparation : 
      Preheat oven to 375 degrees.  Put almonds into boiling water and
   leave for approximately 45 seconds.  Drain, rinse in cold water and
   rub between fingers to remove brown skin.  Dry on a paper towel and
   place on a foil lined cookie sheet in 375 degree oven for about 3
   minutes. Remove and allow to cool completely.  Combine almonds, 1
   1/4 cups sugar and confectioners' sugar in food processor with metal
   blade and process until very fine.  In large mixing bowl, beat egg
   whites until they form stiff peak.  Blend in almond-sugar mixture
   and almond extract, mixing thoroughly by hand until a smooth paste
   like dough is formed.  With pastry tube or teaspoon, form 1 inch
   balls and place on lightly greased and floured cookie sheet, 2
   inches apart.  Sprinkle with remaining sugar.  Bake 15 to 20 minutes
   until well browned.  Remove cookies to a rack and allow to cool
   completely.  Store in airtight container.  Yield: 5 dozen. 

Pear Honey

  ----- Original Message ----- 
  From: Jon 
  To: phaedrus
  Sent: Tuesday, October 05, 2004 11:11 AM
  Subject: Pear Honey made with white Karo syrup

  Can find the recipe for 'Pear Honey', a breakfast biscuit spread, 
  made with lots of granulated sugar but not with white Karo syrup.  
  Does such a creature exsist?         Jon

Hi Jon,

Sure. See below.


  Pear  Honey

   Ingredients : 
   9 1/2 c. pears, cut like French fries
   2 1/2 c. sugar
   2 1/2 c. Karo syrup
   1 can crushed pineapple (lg. can)
   1 (8 or 10 oz.) jar cherries with juice

   Preparation : 
     Mix all ingredients together. Let set overnight.  Cook to a
   preserve.  Seal in jars.  

Homemade Graham Crackers

  ----- Original Message ----- 
  From: Marilyn
  To: phaedrus
  Sent: Tuesday, October 05, 2004 6:57 PM
  Subject: graham cracker cookie receipe

  Dear Phaedrus,   
  I am trying to find a receipe that will tell me how to make my own 
  graham crackers.
  I do not want to use the commercial products.  I want to make them 
  from scratch.

Hello Marilyn,

See below.


  Homemade Graham Crackers 

  1 cup graham or whole wheat flour 
  1 cup unbleached flour 
  1 tsp. salt 
  1 tsp. baking powder 
  1/4 cup margarine or butter 
  1/2 cup honey 
  1/4 cup milk 

  Combine flours, salt, baking powder. Cut in butter or 
  margarine until consistency of cornmeal. Stir in honey. 
  Add milk to make a stiff dough. 

  Roll out on floured surface to 1/4-in. thickness. Cut 
  into squares. Prick with a fork. Brush with milk. 

  Bake at 400║ F. on baking sheet for 18 minutes or until 
  golden brown. 

  If rolled thicker, these crackers can be used as teething 


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