----- Original Message -----
Sent: Wednesday, April 21, 2004 3:08 PM
Subject: Bennigans Pineapple Pepper Cream Sauce
> I am trying to find the recipe for Bennigan's Pineapple Pepper Cream Sauce
> that comes with their Southwestern Platter.
Bennigan`s Fire-Roasted Salsa and Sweet Pineapple Pepper Cream Dipping Sauce
1 cup mayonnaise
4 tablespoons fire roasted tomato salsa
8 1/4 ounces can crushed pineapple, drained (juice reserved)
2 tablespoons pineapple juice
2 1/2 tablespoons sugar
1. Combine all ingredients and mix on medium speed for 2 minutes.
2. Chill in refrigerator for an hour.
3. Serve as dipping sauce with eggrolls.
----- Original Message -----
Sent: Wednesday, April 21, 2004 2:56 PM
Subject: Question for recipe
In Brighton Beach Brooklyn New York in most of the bakeries there they sold
a pastry called Envelopes. It had a cookie outside with apricot preserves
inside. I guess the dough was square at first then the preserves were added
and then folded from one tip to the other forming a flat triangle looking
envelope. Hence the name. See if you can find it.
Below are what I found.
Prune Or Cheese Envelopes Recipe
1/2 recipe danish pastry
cheese filling or prune filling
Roll out Danish pastry 1/8 inch thick. Cut into 4 inch squares. Put
a teaspoon of cheese or prune filling in center of each square.
Fold 2 opposite corners of dough over filling, overlapping them
slightly. Pinch together so they won't open during baking.
Place chilled pastries well apart on baking sheets. Brush all over
with egg yolk mixed with cream. Place in preheated oven. Bake small
pastries for 10 minutes. Reduce heat to 375 degrees. Continue to
bake 10 to 15 minutes, or until pastries are golden brown.
Immediately upon taking pastries from oven, brush with hot apricot
glaze, then, if desired, brush very lightly with rum fondant.
1 cup sieved apricot jam 2 to 4 Tbsp. cognac, kirsch, applejack, or
any liqueur (optional)
Heat Apricot jam in a saucepan until it is boiling. Stir in preferred
flavoring. Use glaze while it is hot.
Apple and Apricot Envelopes
3 lrg Apples, peeled cored and chopped
1/2 cup Apricots, finely chopped (fresh or canned)
1 tbl Brown sugar
1/2 tsp Mixed spice
16 sht phyllo pastry
1/4 x Light salad oil
Orange zest and juice to garnish.
Mix apples, apricots, sugar and mixed spice together. Lay one sheet of
pastry onto a flat surface. Brush with oil and cover with second sheet of
pastry. Spoon filling into the pastry and fold into a envelope shape.
Continue in this way until all the filling is used up. Bake at 200 C for 20
mins. or until golden brown.
Subject: Greek Chicken Strudel
Date: Wednesday, April 21, 2004 1:38 PM
Greek Chicken Strudel
1 can reduced sodium chicken broth
6 boneless, skinless chicken breast halves
32 oz frozen chopped spinach - thawed and squeezed dry
3 T olive oil
1 bunch minced green onions
1/3 c chopped fresh dill
1/3 c chopped fresh parsley
4 oz feta cheese, crumbled (about 2-1/2 cups)
2 c Monterey Jack cheese shredded
1/2 t grated nutmeg
1 t ground coriander
1/4 t cayenne pepper
3/4 c chopped toasted walnuts
salt and freshly ground pepper to taste
20 sheets fillo pastry
1/2 c unsalted butter - melted for brushing
To make the filling:
Place spinach in a large mixing bowl.
In a wide sauté pan, toast walnuts over medium low heat. Add to spinach in mixing bowl.
Heat oil in same sauté pan and add green onions, cooking until soft. Add to mixing bowl.
Bring chicken broth to boil in same sauté pan. Add chicken breasts, reduce heat, and
simmer until chicken is cooked through. Discard broth and shred meat into mixing bowl.
Add dill, parsley, feta cheese, Monterey Jack cheese, eggs, nutmeg, coriander, cayenne,
walnuts, salt, and pepper - mixing until well combined.
Preheat oven to 325 F degrees.
To assemble the strudels:
Brush a sheet of fillo with the melted butter and repeat with 3 more sheets (for a total
of 4 sheets). Place 1/5 of chicken mixture along the long side, tuck in the ends and roll up.
Repeat until all the filling and fillo are used up - this will make 5 strudels.
Transfer to baking sheets and bake on the middle rack of the oven until golden brown,
about 25-30 minutes.
For a great meal, serve with cooked orzo pasta tossed with pesto and toasted pinenuts,
and steamed green beans topped with roasted red pepper strips!
----- Original Message -----
Sent: Tuesday, April 20, 2004 8:23 PM
Subject: Receipe: for Pastrami
> Dear sirs
> Please send me complete recipe for the preparation of
> kosher beef pastrami.
> That is to say starting with the purchase of the beef
> (name of cut piece) and how to prepare it step by step
> and how long can it be stored in the refrigirator and
> its temperatur and humidity to preserve it.
Below is one recipe, and there is one with pictures here:
Homemade Pastrami (When you're aching for it, and can't find it :-))
Source: "Traditional Jewish Cooking" by B. Goldberg
3 Tablespoons crushed garlic
3 Tablespoons Whole coriander seeds
3 Tablespoons Whole black peppercorns
1 Tablespoon salt
2 teaspoons saltpeter to keep the meat pink (optional)
1 Flat cut fresh brisket of beef (3 lbs) trimmed but with a
little fat on top
1/2 cup mild tasting vegetable oil
3 Tablespoons firmly packed brown sugar
1/2 Cup distilled white vinegar
1-1/2 teaspoons ground allspice
1 Cup firmly packed brown sugar for smoking
Using a mortar and pestle, coarsely crush the garlic, coriander,
peppercorns, salt and optional saltpeter. Rub the mixture into the
brisket, then place the meat in a ceramic container just large enough
to accommodate it. Cover with a tight-fitting lid or with foil.
Refrigerate for 24 hours.
In a small bowl, mix together the oil, 3 Tablespoons of brown sugar,
the vinegar and allspice. Pour the mixture over the meat. Marinate in
the refrigerator for another 24 hours, turning once.
Place the meat on a steamer tray set into a steamer with just enough
water to steam the meat for 2-1/2 hours. Pour the marinade over the
meat. Some or most of the marinade will drip down into the water
Bring the water to a boil, then reduce the heat so that the water
boils constantly to create steam but doesn't boil up and over. Cover
the pot tightly with a lid or with foil. Steam for 2-1/2 hours or
until the meat is tender but not falling apart.
Turn off heat. Remove the steamer tray with the meat. Clean the
steamer pot. Line the bottom and about an inch up the sides with foil.
Place 1 cup brown sugar on the foil. Return the steamer tray with the
meat to the steamer, cover, and adjust the heat to medium. When you
start to smell the brown sugar smoking, reduce the heat so that the
sugar continues to smoke without burning.
Smoke the meat for 15 minutes, then turn off the heat and leave the
steamer on the burner until cool.
Slice the meat thin, and pile high on rye bread!
----- Original Message -----
Sent: Tuesday, April 20, 2004 10:02 PM
A friend of mine recently went to Louisiana and I requested some andouille
sausage, not thinking that there was more then one kind. She brought back
hickory smoked andouille, how do you use this in cooking if you don't won't
the hickory smoke flavor? Can you cook it like you would summer sausage?
Easiest way to cook it is this:
To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with
no water for about 12 minutes on each side, until brown and crisp at the
edges. You can cook it on the grill, too.
I don't know of any way to get rid of hickory smoke flavor. Andouille is
popular in gumbo and red beans & rice. The mixture of flavors in gumbo might
mask the hickory flavoring. See below for some recipes using andouille.
Andouille Sausage Gumbo
1/2 cup flour
2 tablespoons olive oil
2 cups chopped onion
1 cup chopped green bell pepper
2 ribs celery, finely chopped
3 cloves minced garlic
16 ounces Andouille sausage, sliced
2 (14 1/2 ounce) cans chicken broth
3 teaspoons Cajun blend spice mix
1 teaspoon dried thyme
2 large bay leaves
1/2 teaspoon black pepper
1 teaspoon salt, or to taste
1 cup frozen sliced okra
1 cup fresh corn cut from the cob or frozen corn
1 (14 1/2 ounce) can peeled, diced tomatoes, drained
1 tablespoon file powder
hot cooked rice (optional)
Place flour in 3 quart heavy saucepan and cook over medium heat, shaking and
stirring continuously till flour is the color of peanut butter (about 10
minutes). The flour can be cooked longer if desired to intensify the flavor.
Be sure to stir continuously so the flour doesn't burn. Flour roux can be
made ahead of time and stored in refrigerator.
Heat oil over medium-high heat. Add onion, bell pepper, celery and garlic.
Cook till tender. Sprinkle flour roux over top and still till blended. Stir
in chicken broth all at once, and bring to boil, stirring till thickened.
Add sausage and spices. Lower heat, cover and simmer for 15 minutes. Add
okra, tomatoes and corn. Stir and simmer additional 15 minutes. Stir in file
powder before serving. Serve on top of scoops of rice, if desired.
Authentic Louisiana Red Beans and Rice
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
1 Rinse beans, and then soak in a large pot of water overnight.
2 In a skillet, heat oil over medium heat. Cook onion,
bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
3 Rinse beans, and transfer to a large pot with 6 cups
water. Stir cooked vegetables into beans. Season with bay
leaves, cayenne pepper, thyme, sage, parsley, and Cajun
seasoning. Bring to a boil, and then reduce heat to medium-low.
Simmer for 2 1/2 hours.
4 Stir sausage into beans, and continue to simmer for 30 minutes.
5 Meanwhile, prepare the rice. In a saucepan, bring water
and rice to a boil. Reduce heat, cover, and simmer for 20
minutes. Serve beans over steamed white rice.
Andouille Sausage and Red Bean Soup
1 tbsp olive oil
1/2 cup diced bacon
1 1/2 cups chopped onions
1/4 cup chopped green bell peppers
1 tbsp minced garlic
4 bay leaves
6 oz sliced andouille sausage
1 small smoked ham hock (5-6oz)
2 cups dried red kidney beans, soaked overnight
1 tsp Creole seasoning
1 tsp Worcestershire sauce
2 quarts Basic Chicken Stock
1 tsp salt
1 1/2 cups cooked long-grain white rice, warm
6 tbsp chopped green onions
Heat the oil in a large heavy pot over high heat. Add the bacon and saute
for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille,
and ham hock and cook, stirring, for 2 minutes.
Add the beans and cook for 2 minutes. Stir in the Creole seasoning,
Worcestershire sauce, and the stock, and bring to a boil. Reduce the heat to
medium and cook for 1 hour, stirring occasionally.
Add the salt, cover the pot, and cook for 15 minutes. Turn off the heat and
allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
To serve, ladle a generous cup of the soup into each of 6 bowls. Top each
serving with 1/4 cup rice and sprinkle each with 1 tablespoon of the green
Makes 7 cups, 6 hearty first-course servings.