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2008

TODAY's CASES:

Sopa de Lima

  ----- Original Message ----- 
  From: Steven  
  To: phaedrus@hungrybrowser.com 
  Sent: Monday, October 20, 2008 5:43 PM
  Subject: recipe request

  I have been searching for a good recipe for Sopa de Lima.  I think that means Lime Soup in 
Spanish. My wife and I had it at a restaurant in Merida, Yucatan, Mexico, when we were on our 
honeymoon back in 1984.  The restaurant is/was called Los Almendros (the Almonds).  It was 
chicken soup with lime juice, I think it had some tortilla strips (but it was NOT Tortilla soup, 
which I have seen recipes for) and other good things, and it was wonderful!  We'd sure love to 
have the recipe.  We've tried to duplicate it, tried to find a good facsimile, and to date we 
have had no success.

  I am:

  Steven 
  
  Thank you very much!

Hello Steven,

The below recipe is supposed to be from Los Almendros.

Phaed

  Los Almendros Yucatan Lime Soup 
  Servings: 4 

  1 sour lime 
  6 corn tortillas, in thin strips 
  1 chicken breast bone and skin on 
  4 garlic whole cloves 
  1/2 small white or yellow onion 
  chopped cilantro 
  4 lime slices 
  2 tablespoons oil 
  3 tablespoons chopped red onion 
  8 thin avocado slices 

  In 7 cups of boiling water, cook chicken 15 minutes. As foam rises, take it away with a spoon. 
Season with salt and pepper, add garlic and white onion, and cook 15 minutes more. Turn off heat 
and add the juice of one lime. Shred cooked chicken in pieces. Meanwhile, in hot oil, in three 
batches, cook tortillas until golden, put on paper towels to remove excess oil. Serve chicken in 
broth immediately, and sprinkle red onion, cilantro, and tortilla strips. Add two avocado slices 
as garnish. Have chopped chile or salsa on the side. enjoy. This recipe was shared to me by the 
best Yucatan's restaurant, Los Almendros. 

Sambuca Aioli

----- Original Message ----- 
From: Joyce 
To: phaedrus@hungrybrowser.com 
Sent: Monday, October 20, 2008 2:00 PM
Subject: Sambuca aioli recipe

Dear Phaedrus,

I live in Richmond, BC, and had the most amazing crab cakes with a sambuca aioli served over 
greens with a raspberry vinaigrette.  I have found the recipes for everything but the sambuca 
aioli, and believe me, I have looked everywhere.  (I should also that there was a mound of 
orange caviar (not sure what fish it was from).  The restaurant, in Steveston, BC, which is 
close by, is called The Shady Island.  That's about all the information I can give you - I've 
never had an aioli quite like it - smooth and creamy with a very delicate sambuca flavor.

For whatever sleuthing you can do, I'll be most grateful!

Joyce 

Hello Joyce,

The only sambuca aioli recipe that I can find is here:

Sambuca Aioli/

It's in German.

Phaed

From: "Joyce"
To: "Phaedrus" 
Subject: RE: Sambuca aioli recipe
Date: Tuesday, October 21, 2008 11:03 AM

Thanks, Phaed - 

Here's the English translation:

Sambuca Aioli:

Press the garlic clove. Sambuca dazugeben und anschlie▀end mit Orangensaft und Salz, Pfeffer 
abschmecken. 
Add to mayonnaise, then add sambuca and whisk well.  Add orange juice, whisking to a smooth 
consistency,then salt and pepper to taste. 

Zutaten: Ingredients: 

125 g 125 g   Joghurt-Mayonaise Mayonnaise 
1 1    kleine Knoblauchzehe small garlic clove 
2 2    TL Sambuca TL Sambuca 
Salz, Pfeffer Salt and pepper 
Orangensaft Orange juice 

Servings:4-6 Personen 4-6 persons 

Difficulty:  EasyMittel 
-----------------------------------
I'll give this a try - thanks so much!

Joyce

Furr's Chess Pie

----- Original Message ----- 
From: "JULIE" 
To: phaedrus@hungrybrowser.com
Sent: Monday, October 20, 2008 1:33 PM
Subject: Furr's Cafeteria Butter Chess Pie

>I am looking for a recipe for Furr's Cafeteria Butter Chess Pie.  I don't 
>know where these cafeteria's are located, but I do know that they're in 
>Texas.  There is a recipe posted on Recipezaar, but it isn't the same as 
>what is sold in the restaurant.  The Zaar recipe is not sweet enough and 
>isn't the same consistency as the Furr's original.
>
> If you could locate the "real" recipe for me, I would really appreciate 
> it.
>
> Thanks,
> Julie
>

Hello Julie,

I found another recipe, but it's probably a clone, too. Maybe it's closer than the other one. The "real" recipe probably isn't available.

Phaed

Furr's Cafeteria Butter Chess Pie

2 cups sugar
2 tablespoons all-purpose flour
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
1 unbaked 9-inch pastry shell

Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring 
until blended. Stir in butter and vanilla extract, and pour into unbaked 
pastry shell. Bake at 350 degrees F for 45 minutes or until set. Cool in a 
wire rack. Check for doneness after the minimum baking time by gently 
shaking the pie. The center should be set with a slight jiggle. 

Chicken Tortilla Soup

  ----- Original Message ----- 
  From: suani Lara 
  To: phaedrus@hungrybrowser.com 
  Sent: Thursday, October 23, 2008 12:57 AM
  Subject: Recipe Request

  Hello,
  I have been looking for the perfect tortilla soup recipe for a while.  Then I went 
to Islands fine burgers and drinks restaurant and had the chicken tortilla soup. 
It is amazing is it possible for you to help me find this recipe?
Thanks so much
Lara

Hello Lara,

I found the below clone recipe on a message board.

Phaed

  Island's « Tortilla Soup

  4 to 5 pound whole roasting chicken
  2 Tablespoons melted butter
  16 Cups (1 gallon) water
  1 Medium Spanish onion, diced, (2 cups)
  1 Medium red bell pepper, diced (1 cup)
  2 Medium carrots, diced (1 cup)
  2 Anaheim peppers, diced (3/4 cup)
  2 Cloves garlic, minced (1 tablespoon)
  4 6-inch yellow corn tortillas, diced (1 1/2 cups)
  juice of 2 large limes (3 tablespoons)
  1 Tablespoon salt
  1 Teaspoon chili powder
  1 Teaspoon ground cayenne pepper
  2 Tablespoons minced fresh cilantro

  Tortilla Strips
  2 Cups vegetable oil
  6 6-inch yellow corn tortillas
  1 Teaspoon chili powder
  1 Teaspoon paprika
  3/4 Teaspoon ground cayenne pepper
  1/2 Teaspoon salt

  Garnish 1 cup shredded Monterey Jack cheese 2 avocados, diced

  Instructions:
Preheat oven to 375 degrees F.
Rub chicken with melted butter and sprinkle with salt and pepper. Place chicken 
on a rack in roasting pan with the breast side up. Roast chicken until temperature
in center of breast is 160 degrees F. 60-90 minutes.

Remove from oven and cool, keep approximately 1 Tablespoon of the drippings in 
roasting pan. Removed meat from cooled chicken. Discard skin and use bones for stock.

Add bones to water in a large sauce pan or stock pot. Bring just to boil and reduce
heat, simmer 30 minutes.

Remove a tablespoon of fat from roasting pan into large skillet over medium heat. 
Saute onion, peppers, carrot and garlic in hot skillet for 10 minutes over medium heat.

After bones have simmered 30 minutes, remove from water, and add sauteed vegetables, 
chicken meat, lime juice, salt, chili powder and cayenne pepper.

Simmer about 30 minutes and then add cilantro. Simmer up to 30 minutes longer, until 
vegetables are cooked through.

Heat 2 cups of vegetable oil in medium saucepan.

Make crispy spicy tortillas strips by cutting a pile of 6 small corn tortillas into 
1/4-inch strips. Fry strips, half at a time, until crunchy. About 4-5 minutes. 
Drain on paper towels.

Combine seasonings for strips (chili powder, cayenne and salt) in a bowl. Toss tortilla 
strips with seasoning until strips are coated.

Serve bowls of soup topped with a 2 tablespoons of shredded Jack cheese, about 2 tablespoons 
of diced avocado. Top with a handful of tortilla strips.

Yields 8 servings 

New England Favorites

Fiddlehead Stew 
 
Ingredients:
 
3 TBSP butter 
1 large onion (diced) 
2 cans chicken broth 
fiddleheads 
1 pt. heavy cream 
1 bay leaf

Preparation: 
Saute butter and onion. Add chicken broth and fiddleheads. Cook til fiddleheads are cooked. 
Add Heavy Cream and bay leaf. Simmer 10 minutes and serve. (chicken pieces are good in it too)
--------------------------
Fiddlehead Salad 
 
Ingredients:
 
2 Cups fiddleheads -cleaned & cooked & cooled
1/2 Cup roasted red pepper strips
1/2 Cup julienne Roma tomatoes
5 oz. fresh chevre
1/2 Cup julienne red onion
1/4 - 1/2 Cup balsamic vinaigrette
 
Preperation: 
Toss all ingredients together.
-------------------------------------
Maine Potato Soup 
 
Ingredients:
 
3 chopped onion
2 cloves chopped garlic
10 stalks sliced celery
12 diced Maine Potatoes
5 qts water
4 Tbsp chicken flavor seasoning
4 tsp onion powder
2 tsp thyme
1 tsp granulated garlic
2 tsp sea salt
 
Preperation: 
In a large stock pot, sautÚ onions, garlic and celery with part of the water. When tender, 
add remaining water and all other ingredients. Simmer gently until potatoes are done.
----------------------------------------
Sour Cream Blueberry Pie 
Number of Servings: 6
 
Ingredients:
 
4 beaten eggs
2 2/3 C sugar
1 tsp almond extract
1/2 C plus 1 Tbsp flour
4 C sour cream
4 C Maine Wild Blueberries
2 C flour
1/2 C sugar
1/2 C chopped pecans
1 C cold butter
1 unbaked pie crust single

Preparation: 
Place unbaked, rolled piecrust in pie pan. In a large bowl combine eggs 2 2/3 C sugar, 
almond extract, 1/2 C plus 1 Tbsp flour, sour cream and blueberries. Mix well and pour 
into unbaked crust. Bake this in 350 degree oven for 20 minutes. Mix 2 C flour, 1/2 C sugar, 
pecans and cold butter in another bowl and mix with pastry blender until crumbled. Sprinkle 
over blueberry pie and bake an additional 15 minutes.
---------------------------------------
Lobster Rolls 
 
Ingredients:
 
3 ounces of cooked lobster meat for each roll 
Cain's Mayonnaise (I prefer Kraft)
split-top hot dog rolls
 
Preparation: 
1. Cut the cooked lobster meat into bite size pieces. 
2. Mix with mayonnaise to desired consistency. 
3. Place in  roll.
Serve with french fries.

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