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Garlic Onion Jam

On 27 Nov 2005 at 11:42, Liz wrote:

> Can you tell me if you have a recipe for Roasted Garlic and Onion Jam.
> I did have a jar from Stonewall Kitchens, but cannot buy it where I live.
> I'm afraid I don't have the list of ingredients, except garlic and onions.
> Your help would be greatly appreciated.
> Thank you in advance,
> Liz

Hello Elizabeth,

See below. The first one is said to be close to the Stonewall Kitchens product.


Roasted Garlic & Onion Jam

3 large Spanish onions
2 heads garlic - roasted
2 tablespoons sugar
2 tablespoons brown sugar
4 tablespoons balsamic vinegar
Squeeze roasted garlic cloves unto a small plate. Set aside. 
Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise 
into 1/4-inch thick pieces. Coat a 13 inch skillet with cooking 
spray, and set over medium heat. Add onions, and cover. Cook, 
stirring occasionally, until softened and translucent, about 15
minutes.Add sugars; recover. Cook, stirring occasionally, until 
onions are golden, 20 - 30 minutes. Add 1/4 cup water and stir. 
Cover and cook until dark brown, 20 -30 minutes. Add balsamic 
vinegar, roasted garlic cloves, and another 1/4 cup water. Continue
cooking until liquid has been absorbed, about 10 minutes. Transfer 
to a bowl to cool. Store in an airtight container in the refrigerator 
for up to 1 week.  
Roasted Garlic and Onion Jam 

10 tablespoons extra-virgin olive oil
5 medium red onions, thinly sliced
5 vidalia onions, thinly sliced 
75 to 80 big cloves garlic, roasted 
18 .oz jar orange marmalade (sweet) 
1 cup Currants
1/2 can tomato paste
2 tablespoons finely chopped ginger
1 cup+ balsamic vinegar
1 tablespoon+ sugar (to balance taste)
Fresh Ground Pepper about 1/2 tablespoon (to taste)

Heat oil in a large saute pan over medium high. Add onions, 
garlic, ginger salt and pepper, tossing to combine. Once they 
begin sizzling, turn heat to medium low, cover pan and cook 
30 minutes, adding marmalade and currants half way through cooking. 
Once onions become soft and clear, uncover, raising heat to medium 
high. Brown the onions. Stir often, scraping up the brown glaze on 
the bottom of the pan. You may need a little water as they approach 
being done. Once deep gold, stir in tomato paste and vinegar, cooking 
it down to nothing. 

Taste for a soft sweet-tart balance. If necessary, cook in a little
sugar, or more vinegar. Tomato should meld into the onions, while 
the vinegar cooks down to an appealing backdrop, not a sharp accent. 
Cool quickly and pack in jars. Keep cold, but serve close to room

Pickled Tripe Redux

On 27 Nov 2005 at 15:33, Marge wrote:

> I would like to have a recipe on how to pickle tripe. I know how to
> cook it once it is pickled. If, in the process of finding the recipe,
> you find out why selling tripe that is already pickled has been
> outlawed I would appreciate that information also.  Thank you for 
> your help.  Marge

Hello Marge,

I did not find a statement anywhere that the sale of pickled tripe has been outlawed. It is certainly more difficult to find, but I have not heard that it has been outlawed.

This site advertises pickled tripe for sale:

Bean's Meats

The recipe that I have for pickling tripe is here:

Pickled Tripe


Crawfish Bread

On 28 Nov 2005 at 19:58, Sarah wrote:

> Uncle Phaedrus,
> My mouth waters just thinking of it now ....the crawfish bread at
> the New Orleans Jazz Fest.  Could you find The
> imitations..but the one they use for Jazz Fest so I can recreate it
> and have a cold beer, while listening to some good jazz here in my
> Florida home.
> Thanks,
> Sarah 

Hello Sarah,

See, below. Straight from New Orleans WWL TV website.


Jazz Fest Crawfish Bread


1 stick butter, softened 1/2 cup chopped onions
1/2 cup chopped bell pepper
1/4 cup chopped celery
1/4 cup dry white wine
1 cup chicken broth or clam juice
1/3 cup prepared roux 1/8 tsp. dried thyme
1/8 tsp. sweet basil
2 bay leaves
2 Tbsp. minced garlic
2 lbs. crawfish tails with fat
1/2 cup ripe tomatoes, finely diced
1 can Campbell's Cream of Shrimp Soup
1/4 cup chopped parsley
1/3 cup sliced green onions
1/2 tsp. Frank Davis Seafood Seasoning
1 tsp. salt (if needed)
8 ounces shredded Colby
8 ounces shredded Monterey Jack
1 cup grated Parmesan
4 loaves French bread "Twin Shorties"

In a large heavy skillet, melt the butter and heat it until it 
bubbles. Then lower the heat and add the chopped onions, bell 
pepper, and celery. 

Sauté the mixture until the veggies turn limp, but do not let 
them brown (figure that it should take about three minutes).

Next add the wine to the seasoning base and bring it to a boil. 

Then, after about a minute, pour in the clam juice and add to 
it the prepared roux, thyme, bay leaves, and garlic. 

At this point, return the mixture to a boil once again but 
immediately lower the heat and simmer everything together for 
about five minutes more or until thickened.

Now add the crawfish tails, diced tomatoes, cream of shrimp 
soup, parsley, green onions, seafood seasoning, and salt. 
(if needed).

When everything is thoroughly combined, simmer the skillet for 
about 8 to 10 minutes or until you can pick up the sauce with 
a fork..

All that's left to do is to slice the loaves of bread lengthwise 
and sprinkle each half with a thin but complete layer of cheese. 

Then place the bread onto a sheet pan and slide it under a hot 
broiler or toaster oven until the cheese fully melts. 

Finally, take the bread halves out of the oven, generously spoon 
the crawfish sauce down the center of each loaf, then top them 
liberally with a sprinkling of Parmesan cheese. 

Return the Crawfish Bread to the oven one more time, but only 
until the sauce begins to bubble. 

Then slice the "breads" into appropriate individual portions and 
serve the pieces piping hot.

Outstanding with a frosty "brewskie" in a tall frosted glass!

Duluth Coney Sauce

On 2 Dec 2005 at 17:29, Carrie wrote:

> I am looking for an authentic coney dog sauce.  I really like the ones
> in Duluth MN, but I am not sure if you can get the recipe.  Thank you.
>  Carrie 

Hi Carrie,

The recipe below is supposed to be an authentic Duluth coney sauce, from a former Duluth resident.

There are several other coney sauce recipes on my site. See:

Coney Sauces 2

Coney Sauces 1


Duluth Coney Sauce 

2 Lb. Browned, drained ground beef. 
4 medium onions – finely chopped. 
1-1/2 Tblspns garlic powder. 
1-1/2 Tblspns white vinegar. 
4 Tblspns chile powder. 
1/4 tspn cinnamon. 
1/2 tspn Red Pepper 
1/2 tspn Cumin 
2 dashes Worcestershire sauce. 
1 small can tomato paste. 
1 tspn salt. 
1 tspn allspice 
1 Qt. Water. 

Combine all ingredients and simmer for 3 to 4 hours. 

This recipe makes a huge amount so it would be wise to cut it in half.
I’ve tried ground beef on both ends of the spectrum and the cheaper,
greasier burger makes a much better sauce. Natural casing, smoked hot
dogs work best when broiled. Have another onion chopped to put on top 
of the finished coney - - it makes a great dog even better. 

More Hot Dog, Chili Dog & Coney recipes

Pineapple Ice Cream

On 2 Dec 2005 at 11:56, Tammy Jo wrote:

> Pineapple Ice cream
> Ingredients
> *3/4 cup / 175g / 6oz sugar - A 
> *2 cups / 450ml / 16 fl oz water - A 
> *1 lemon 
> *2 cups / 450 gm / 1 lb crushed, fresh pineapple 
> *1 1/4 cups / 300ml / 10 fl oz double cream 
> *2 eggs white  
> Preparation Method
> Stir A over a medium heat until dissolved.  Add finely grated lemon
> rind and boil rapidly for 5 mins.  leave thoroughly cooled.
> Combine the pineapple and lemon juice.  Measure and mix with an equal
> amount of syrup.
> Whisk cream until it is just beginning to thicken.  Carefully fold
> into the fruit purée.
> Whisk egg whites until stiff but not dry.  Gently fold into the fruit.
> Pour mixture into a plastic box.  Cover and freeze for 1-2 hours whisk
> well. Return to freeze till firm.
> >From Tammy-Jo
> Site:


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