On 8 Nov 2006 at 3:39, dao wrote:
> Please help!
> This last summer I saw a cooking show on one of the Public
> Broadcasting Stations (not sure if it's PBS or KCET) and there was an
> Asian American male cook hosting the show. I have since forgotten his
> name and cooking show's name. I think his style of cooking is
> Pan-Asian, or Asian Fusion. He had a recipe for Black White Sesame
> Tuna that looked sooo good..... The trick was to have black and white
> sesame in one dish (side by side) and then to press the tuna into it
> to coat and create a stunning look. The recipe calls for a sauce that
> I was not able to find a recipe for.
> I tried after the show to locate the recipe, but it was not one of the
> recipes given on the website. I think to get it, I had to buy his
> book. Can you help??
> Many thanks in advance.........
> ps: thanks for finding all the persimon cookies recipes. I've been
> looking for one since I moved out of my landlady's home; she's since
> passed on and the recipe lost.......or so I thought. Thanks Again!
Sorry, I can't find that particularly recipe. See below for another one. Do the sesame
seeds as you describe rather than mixing them.
Seared Sesame Tuna With Ginger And Garlic
1/4 cup black sesame seeds
1/2 cup white sesame seeds
4 6-ounce ahi tuna steaks, 1
4 tablespoons canola oil,
Salt and freshly ground
For the Ginger Soy Dressing:
¹/³ cup soy sauce
1/2 teaspoon grated fresh
1 teaspoon minced garlic
¹/³ cup fresh lime juice
1 tablespoon canola oil
1 tablespoon chopped
Salt and freshly ground
white pepper to taste
In a shallow dish, combine the two types of sesame seeds and stir to
Brush tuna with 2 tablespoons of the oil and season with salt and pepper.
Firmly press tuna into the sesame seeds, coating evenly on all sides.
In a nonstick pan, warm the remaining 2 tablespoons oil over medium high
heat until very hot. Arrange the tuna in the pan, making sure not to
crowd, and cook until the white sesame seeds start to turn golden, one
to two minutes.
Carefully turn the tuna and cook for another one to two minutes. The
tuna will be rare. If you like it more fully cooked, place it in a preheated
350-degree oven for a few minutes.
Transfer the tuna to a cutting board and cut into 1/4-inch thick slices.
In a small bowl, stir together all the dressing ingredients. Serve immediately
next to tuna.
On 12 Nov 2006 at 9:41, Linda wrote:
> I truly enjoy your website. I was looking for a recipe for the Tom
> and Jerry cake my mother use to make and there it was ! !
> Anyway here is my request: I am looking for a recipe for Pittsfield
> Stew. I remember making this recipe approx 25-30 years ago. It was
> different from your regular stews in that it was a tomato based
> stew. I would brown the beef and then add Italian dressing to the
> pot along with some tomatoes, bay leaves. When this stew was done,
> it was topped with parsley dumplings. It called for potatoes and
> carrots and cooked on top of the stove for a few hours. I remember
> this recipe was out of a newspaper, possible the Springfield, Ma.
> newspaper. Any help would be appreciated as I really loved this
> stew, but over the course of life, I lost it. The stand out
> ingredient was the Italian dressing. I would use Ken's Italian.
> Thank you for any help you can give me.
> My name is Linda from Springfield, Ma.
This is the only recipe for Pittsfield Stew that I can find.
1 1/2 lb. beef, cubed
1/4 c. Italian dressing
3 1/2 c. tomatoes, 1 lb. 12 oz. can
1 tsp. salt
1/4 tsp. pepper
2 c. diced potatoes
1 c. sliced celery
12 sm. onions
Brown meat slowly in dressing; add tomatoes and seasonings. Cover,
simmer 1 hour.
Add vegetables; cover and continue cooking 30 minutes. Drop dumplings
by tablespoonful onto hot stew; cover and simmer 12-15 minutes.
Makes 6 servings.
Or you can use your favorite dumpling recipe and add tarragon and cheddar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. tarragon
1 1/2 c. shredded sharp cheddar cheese
1/2 c. milk
2 tbsp. cooking oil
Combine flour, baking powder, salt, and tarragon. Add cheese; mix well.
Add combined milk and oil; stir just until moistened.
On 12 Nov 2006 at 17:55, deb wrote:
> Hello- Thank you for trying to find a recipe. It is from
> Federhofer's Bakery, St. Louis, MO. The toast is sliced into 3-4
> pieces from each slice of bread. It has coconut 'toasted' onto it. I
> have tried to make it, with no luck. Thanks, again. Deb, from
These are the only recipes for coconut toast that I can find.
(This recipe yields 6 servings)
1 cup flaked coconut
1 cup sugar
1/2 cup melted butter
1 egg beaten
1 teaspoon vanilla
12 slices of white bread
In bowl combine coconut, sugar, butter, egg and vanilla. Mix well
Spread over each slice of bread.
Place on ungreased baking sheet.
Bake at 350 F for 15-20 minutes or until lightly browned.
2 egg whites
3/4 c. stick oleo
1/2 c. sugar
1 c. coconut
1/2 c. dark corn syrup
12 slices bread, cut in 2 pieces
Soften margarine. Mix all ingredients and spread on bread. Place on cookie
sheet and bake at 350 degrees for 25 minutes or until lightly browned.
On 12 Nov 2006 at 16:34, Debby wrote:
> I would love the recipe for Chi Chi's Cheese Dip (Queso). It is
> different from all the rest. I think they put pimentos in it. I
> appreciate your help! Debby
If you mean the chili con queso dip, see below.
Chi Chi's Chili Con Queso
1 pound Velveeta
1 4 ounces can chiles
4 ounces chopped pimentos
Tabasco sauce, to taste
half and half- equal amt. to melted cheese
Take a pound of Velveeta and melt it until it becomes stirable. I use a
microwave for this.
Combine an equal amount of half and half and mix thoroughly. Add one 4 oz
can of chilis and an equal amount of pimientos. Microwave again until the
mixture is hot. I like a little more spice so I add a dash or three of
Tabasco at this point but you do as you like. Pour into small bowls and
cover with plastic wrap and place in the refrigerator overnight. Don't leave
this step out. Take a bowl out and place into microwave, heat, stir and enjoy.
See these sites for Gambian Recipes: