----- Original Message -----
Sent: Wednesday, December 17, 2008 10:18 PM
Subject: Twice cooked oysters-New york Times
My wife and I made a oyster dish found in the New Times around 1994-1996. We sauteed them
first in their liquor then we forgot the rest and lost the recipe. We loved the result
but have searched and hope you can provide this excellent recipe. We are Italian and
have a traditional Feast of the seven fish's on Christmas Eve and would like to reintroduce
this on our menu.
Thank you and Happy Holidays
I wish that I could help, but I cannot locate a recipe for "twice cooked oysters" anywhere at all.
I checked the New York Times recipe database and the full Internet with no success. Sorry.
However, I did find a tasty-sounding recipe in which the oysters are poached in their own liquor
before being cooked another way. Still no mention of the NY Times, though. See below.
Fried Oysters Wrapped In Bacon
1 dozen fresh, shucked oysters
1/4 c. oyster liquor
1 bay leaf
1 tsp. Worcestershire sauce
4 slices lean bacon
1/2 c. flour
2 eggs, beaten
1 c. bread crumbs
2 c. oil for frying
In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf
and Worcestershire (about 2 minutes until the edges of the oysters curl). Remove oysters
from liquor and set aside. Discard liquor. Cut bacon strips into thirds. Wrap each oyster
with bacon and fasten with a toothpick. Roll in flour, dip in eggs and then roll in bread
crumbs. Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for
5 minutes. Drain on paper bag and serve immediately.
----- Original Message -----
Sent: Thursday, December 18, 2008 11:16 AM
Subject: recipe for fridge tart
I am looking for a fridge tart recipe that I last used in 1980 in Amanzimtoti.
1 tin pineapple
I vaguely recall that the juice of the pineapple was mixed with the melted jelly then mixed
with the evaporated milk.I cannot remember if the base and biscuit layers were whole or
broken biscuits..I remember the fruit was chopped and spread on the biscuit layers, each
layer had biscuit, fruit and cream mix)
I cannot remember if caramel condensed milk was used and also unsure if I have remembered
all the ingredients, qty's etc.. the whole tart was topped off with whipped fresh cream and
sprinkled with crushed flake bars.
Really would appreciate your help.
Have a wonderful Festive Season
Perhaps it's the below recipe.
Recipe Type - Dessert
Main Ingredient - Pineapple crush
1 Packet tennis biscuits
1 tin pineapple crush
1 tin ideal milk
1 packet pineapple jelly
1 tub fresh cream
Crush biscuits and mix with melted butter to make a crust. Place in a rectangular dish.
Mix pineapple crush (drained), ideal milk, and jelly (set first as normal) together and
pour over the biscuit crust. Put the whipped fresh cream on top and place in the refrigerator
to set. When completely set, crumble some tennis biscuit over the fresh cream for decoration.
----- Original Message -----
Sent: Thursday, December 18, 2008 6:22 PM
i love Sonoran style burritos from the Phoenix, Tucson and southern California area. a Sonoran
burrito will have shredded beef or chicken with strips of cooked onion and peppers, with a rich
'gravy'.. the only burrito recipes i found were hamburger and cheese..etc. could you find a good
recipe for these. the only place i remember from phoenix is Carlos O'brians.. or something along
that line, it's been a while.
Taste of Texas
And see below for a Sonoran shredded beef recipe.
Sonoran Mochomos Sinaloenses (Shredded Beef)
Cut 2 # of rump steak, w/some fat on into 1" cubes. Add 1 1/2 Tbs sea salt and
enough water to cover it in a single layer in a heavy frying pan. Bring to boil,
cook slowly uncovered until water is gone and meat is tender, but not too soft.
Continue drying meat over a low flame until dried and slightly crusty on the outside.
Let cool. Place meat 2 or 3 pieces at time in a blender and shred. Heat some lard
in a frying pan, add 1/2 lb sliced white onion and fry for 1 min. Remove. Add 1/4 C
more lard, heat, add meat and 1 poblano chile (seeded, roasted and cut into small squares)
and stir until meat is just browning. Add onions and serve.
----- Original Message -----
Sent: Friday, December 19, 2008 8:35 PM
Subject: a question
Dear Uncle Phaedrus,
I am trying to find a recipe from Mary and Vincent Price's cookbook, A
Treasury of Great Recipes. It is for Strawberries and Cream Bread. It is a
quick bread recipe and it did NOT use sour cream, it called for heavy cream.
The other ingredients that I can remember are, strawberries, baking soda,
flour, salt, cinnamon, sugar, vanilla, eggs. That's what I remember. Thank
you so much.
Sorry, I had no success locating that recipe. Puzzled by this one - I have a copy of
Mary and Vincent Price's "A Treasury of Great Recipes" right here, and there is no
recipe like that in it.
I'm seeing lots of searches for "basturma".
Basturma (Marinated Beef) (Armenian)
1/4 c finely chopped onion
2 tb fresh basil or 1 tb dried basil
1/2 ts freshly ground black pepper
1/4 c red wine vinegar
1 kg beef fillet cut into cubes
Combine the grated onion, basil, salt, pepper and vinegar in a large bowl. Add the meat
and toss it in the marinade to coat it thoroughly, then marinate at room temperature for
5 to 6 hours. Toss the cubes about in the marinade every hour or so to keep them well
moistened. Light a layer of coal in a charcoal broiler and burn until a white ash appears
on the surface, or preheat your kitchen broiler to its highest point. Remove the meat from
the marinade and string the cubes on 4 long skewers, pressing them firmly together. Broil
4 inches from the source of the heat, turning the skewers occasionally, until the meat is
done to your taste. For rare meat, allow about 10 minutes in all; well-done meat will take
about 15 minutes. Slide the meat off the skewers onto heated individual plates and garnish
with the scallions, quartered lemon and coriander.
1 kg beef.
3 ea onion.
30 g wine vinegar.
150 g bouquet garni.
Cut beef into small cubes and marinate with sliced onion, pepper, salt and vinegar for 2 days.
Thread cubes onto flat metal skewers tightly. Put skewers over well-heated brazier with charcoals.
1 3/4 lb Boneless leg of lamb
For The Marinade
2 c Fresh pomegranate juice
1 sm Onion; grated
2 Cloves garlic; minced
1/4 c Extra virgin olive oil
1/4 c Fresh cilantro; chopped
1 Bay leaf; crushed
1 ts Ground coriander
Freshly ground black pepper
Lemon wedges for serving
Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew. (Leave a little fat intact.)
Prepare the marinade. To juice a fresh pomegranate, cut it in half and press it on a citrus
reamer. Strain juice into a large non-reactive bowl. Stir in the remaining marinade ingredients.
Add the lamb and marinate for at least 4 hours, preferably overnight. Thread lamb onto skewers
and season with salt and pepper. Build the fire and let it die down to embers. Oil the grill.
Rake a 1-inch layer of glowing coals beneath it. Generously season the kebabs with salt; grill,
basting with any excess marinade, until the lamb is cooked to taste, 4 to 6 minutes per side.
Transfer the kebabs to a platter, sprinkle with the remaining cilantro and serve with lemon
From "The Georgian Feast" (Harper Collins) by Darra Goldstein.
13/4 pounds lamb meat (with or without bones), cut into pieces
4 onions, sliced
6 Tablespoons vinegar
2 Tablespoons oil
6 tomatoes, sliced
6 cucumbers, sliced
Pour the vinegar over the lamb in a large mixing bowl.
Add the onions and cover with plastic wrap.
Refrigerate for 3 to 4 hours.
In a frying pan, heat oil over medium heat and add lamb mixture.
Brown both sides of the lamb, then cover.
Cook about 15 minutes.
Serve with sliced tomatoes and cucumbers.
Beshbarmak, a traditional dish of meat (such as mutton) is eaten with boiled dough.
The dough is rolled into thin strips and cooked in mutton broth. It is served with
mutton over the top and flavored with garlic and onions. Qazy is smoked horsemeat
sausage, sometimes served sliced over cold noodles.
Dried, Spiced Beef
(Old Armenian recipe, somewhat imprecise. Looks like it could be adapted
to a modern dehydrator.)
Best time to make pasterma is in the fall. Have the butcher remove meat
from rib part of beef and slice into 1 1/2 inch thick and 3-4 inch wide
slices, any length desired. Put a heavy string through one end of meat and
tie the string into a loop. Cover each piece thoroughly with coarse bag salt
and let stand in a bowl or pan for 3 days. Then wash off the salt under running
water and let soak in a pan of water for 1 hour. Hang from loops to drain
for 1 hour.
Wrap meat in a cloth, arrange side by side on a flat surface, put a board
over them, then lay a very heavy weight of some kind on top of the board
to drain all the juices from the meat. Change to dry cloth every 12 hours.
Continue this for 2 days. Hang again to dry in a cool, windy place for 2
weeks, or until meat is quite dry. Make chaimen sauce and soak the meat in
it for 2 weeks. Then take out the meat and see that it is well covered
with a coating of chaimen. Hang again for another week. It is now ready to
eat. Store away in pickling jugs, cover, and keep in a cool place. Slice
very thin for serving.
A Hot Sauce
3 Tablespoons Chaimen (a spice, Fenugreek)
3 Tablespoons Paprika
1/2 Tablespoon Salt
1/2 Tablespoon Black pepper
1/2 Tablespoon Cumin
1/4 Tablespoon Cayenne pepper
1/2 Tablespoon Allspice
3 cloves crushed garlic if desired
Combine all the above ingredients together. Add enough water, a little at
a time to make the mixture as thick as waffle dough. Blend well to avoid
lumps. This mixture may be kept in the refrigerator for several weeks.