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Delores Restaurant Black Bottom Pie

Before Delores' Drive-In in California, there was Delores' Restaurant in Oklahoma. Same folks.

Black Bottom Pie
Dolores Restaurant - "The Ford Times Cookbook"

4 egg yolks, lightly beaten
2 cups scalded milk
1/2 cup sugar
1 1/4 tablespoons cornstarch
1 1/2 squares unsweetened chocolate, melted
1 teaspoon vanilla
1 (9 inch) gingersnap pie crust, baked
1 tablespoon unflavored gelatin
4 tablespoons cold water
4 egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar
2 tablespoons rum
1 cup whipping cream
1 square bitter chocolate

In top of double boiler, whisk together egg yolks and scalded milk. Combine 1/2-cup sugar and 1 1/4-tablespoons cornstarch and stir into mixture. 
Cook over hot water for 20 minutes, stirring occasionally until mixture thickens and generously coats the spoon.
Remove from heat and take out 1 cup of the custard. Add melted chocolate to the 1 cup custard and beat well. When this mixture cools, stir in vanilla. 
Pour into pie crust.
In small dish, blend gelatin with cold water and add to remaining hot custard. Let cool but not thicken.
Beat egg whites, 1/2 cup sugar and cream of tartar until stiff. Add rum and mix well. Fold into cooled plain custard. As soon as chocolate custard has set, 
pour this mixture over it. Chill again until set. Whip the cream and spread on top of pie. Shave bitter chocolate over pie and serve.
Note: This dish contains uncooked egg whites.

Lime Rickey

Lime Rickey 

3/4 oz fresh lime juice
1 oz simple syrup
3 dashes Angostura bitters
6 - 8 oz club soda

Build all ingredients in a collins glass and top with soda. Garnish with a spiral of lime peel, and serve.

More Lime & gin rickey recipes: Yummly

Pasta alla Elfo

Pasta alla Elfo

1. 8 oz. spaghetti, cooked al dente and drained
1 cup  butter
10 cloves garlic, minced
8 jumbo shrimp, peeled and deveined
1  cup fresh sliced mushrooms
Salt and white pepper, to taste
6 tbsp. grated  parmesan cheese

In a large skillet, heat butter and add garlic. Cut shrimp  into 3 pieces 
each and add to skillet. Add mushrooms and stir until shrimp and  mushrooms 
are cooked (3 to 5 minutes). Add drained spaghetti, salt and pepper,  and 
cook until spaghetti is hot. Do not let butter brown. Place in a serving  dish 
and top with parmesan cheese. Serves 6.
Source: Ronnie Grisanti &  Sons in "Memphis Cuisine" by Christine Arpe Gang 
(1991, Two Lane Press)  

Chicharrone Prensada

Someone searched my site for information about "chicharrone prensada". "Chicharrone" are fried pieces of pork skin with fat and a bit of meat attached - what we call "cracklings" or "pork skins". "Prensada" means "pressed". I found that "chicharrone prensada" is the bits of meat from Mexican cracklings - pressed together - with spices and flavoring ingredients added. It's a delicacy and is said to be particularly good as a taco filler.

some information about chicharrone prensado

I found the below recipe at .
It's a bit confusing because this recipe does not mention pressing and contains 2 cups of water. That doesn't sound quite right.


Chicharron Prensado (Ingredients)

• 18 oz. Pork “Chicharron”
• 1 Tomato
• 6 Serrano Peppers
• 1 cube of “Consomate” or “Chicken flavor Bouillon”


1. Wash the peppers and tomato. Roast them directly into the flame, let cool and peel.
2. The peppers are dried thoroughly and roasted with a hint of oil on low heat, covered in a pan, until you can discard the shell. 
   Peel the tomato and ground everything in a “molcajete”.
3. Cut the “chicharron” into pieces and put in a pan.
4. Move constantly, and add the salsa from “molcajete”, the cube, and 2 cups of hot water.
Chicharrón Prensado literally means "pressed crackling". 
By pressed what they mean is that it was wrapped in a cheesecloth or similar cloth after being deep fried to let the fat sweat out.
Here is another recipe from Mexico translated the best I could from Spanish.                             

Timm in Oregon

Tacos Sudados de Chicharrón Prensado
Tacos with Chicharrón
1/2 pound chicharrón, chopped into small pieces
4 chilies guajillos
2 ancho chilies
2 ripe red tomatoes
1 onion
2 cloves garlic
Water as needed
Black pepper, freshly ground to taste
Fresh cilantro if available; if not coriander powder
40 corn tortillas
Oil for frying
Sea salt as needed
You will need some kind of woven taco basket to make them 'sudados' 

Roast the chilis, tomato garlic and onion. Peel the roasted garlic and with help of a food processor, 
liquefy the chilis, tomato garlic and onion, with a little bit of water, pulsing until you have a homogeneous sauce; 
season with the black pepper. Reserve a little bit of sauce to garnish the tacos and the rest.

Place the sauce in a frying pan together with the chicharrón and season to your taste. 
Allow it to cook until it starts releasing the fat; make sure you keep mixing and to prevent everything from sticking. 

Fry the tortillas in hot oil; remove after 2 minutes of frying, drain them well and fill with the cooked chicharrón.

Prepare the basket by first putting in it a warm, slightly damp cloth lining the inside; place the tacos inside the basket. 
Another damp cloth will cover all of the tacos once they are all in; so that they 'sweat'.

Add a little bit of cilantro to the reserved sauce and mix it well, reseason with salt if necessary. 

"This, which you believe to be meat, Professor, is nothing else than fillet of turtle. Here are also some dolphins' livers, which you take to be ragout of pork. My cook is a clever fellow, who excels in dressing these various products of the ocean. Taste all these dishes. Here is a preserve of sea-cucumber, which a Malay would declare to be unrivalled in the world; here is a cream, of which the milk has been furnished by the cetacea, and the sugar by the great fucus (a species of seaweed) of the North Sea; and, lastly, permit me to offer you some preserve of anemones, which is equal to that of the most delicious fruits."
20,000 Leagues Under the Sea by Jules Verne

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