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Blue Heaven Restaurant Newsletter, Vol 2, #2, January 17, 2001
Food Facts, Trivia, History, Recipes, Key West and Blue Heaven News
http://www.blueheavenkw.com
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IN THIS ISSUE
Free Grocery Coupons
Food Trivia Questions
Recipes
Food History
Key West Event News
Blue Heaven Restaurant News
Food Trivia
More
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VALUPAGE GROCERY COUPONS
Go to the link below for FREE Grocery Coupons. Just print the ones
you want, bring them with you when you go shopping - it's that
easy over $40.00 in coupons!
http://www.valupage.com/?From=AFF001824
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QUOTE
"Beer is proof that God loves us and wants us to be happy."
Benjamin Franklin, (1706-1790)
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FOOD TRIVIA
"the first printed mention of bagels...is to be found in the
Community Regulations of Kracow, Poland, for the year 1610 -
which stated that bagels would be given as a gift to any woman
in childbirth."
'The Joys of Yiddish' by Leo Rosten
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FOOD TRIVIA QUESTION:
WHAT AM I:
The Food Trivia Quizzes are now moved to their own separate section after the newsletter is e-mailed. Check the Navigation Bar at the top of the page.
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UNUSUAL RECIPES
Daniel Webster's Chowder Recipe, From 'The Cook' (1885)
Four tablespoonfuls of onions, fried with pork.
One quart of boiled potatoes, well mashed.
One and a half pounds sea-biscuit, broken.
One teaspoonful of thyme, mixed with one of summer savory.
Half-bottle of mushroom catsup.
One bottle of port or claret.
Half of a nutmeg, grated.
A few cloves, mace, and allspice.
Six pounds of fish, sea-bass or cod, cut in slices.
Twenty five oysters, a little black pepper, and a few slices of lemon.
The whole put in a pot, covered with an inch of water, boiled for an
hour, and gently stirred.
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FOOD TRIVIA - Chowder
Early French immigrants to Canada made a hearty soup called chaudree
from salt pork and fish. (Chaudree derives from the Latin calderia
'caldron'.) When Breton inspired chaudree crossed the Canadian border
and moved down the eastern seaboard of the United States "chowder"
American style came into being. Maine, ever practical and plain,
fostered a simple chowder using pure water, clams, salt pork, and of
course, potatoes. The dairy-rich state of Massachusetts chose to make
its brand of chowder with milk, while Manhattan and Connecticut
versions added tomatoes.Thus started the famous food controversy,
still-if ever to be settled, as to whether chowder should be made
with tomatoes.
Perhaps one of the most famous gastronomic controversies in American
history arose when Assemblyman Seeder introduced into the Maine
Legislature in February 1939, a bill to make the entrance of a tomato
into clam chowder illegal!
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PHOTOS
Check out the new photos
See if you recognize your waiter or waitress!
http://blueheavenkw.homestead.com/photothumbnail6.html
Email or send by regular mail, your photos in some way related
to Blue Heaven Restaurant or food to kwfood@bellsouth.net I will
add them to the Blue Heaven Website.
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MORE JANUARY DAYS
January is:
Bread Machine Baking Month ( http://www.breadmachine.org )
National Mail Order Gardening Month ( http://www.mailordergardening.com )
National Book Month ( http://www.nationalbook.org )
Friday, January 19
Birthdays: Everly Bros., Janis Joplin, Robert E. Lee,
Edgar Allan Poe.
National Popcorn Day
Saturday, January 20
Birthdays: George Burns, Fellini
Penguin Awareness Day
Inauguration Day
Orphan Chad Day
Monday, January 22 - National Blonde Brownie Day
Tuesday, January 23 - National Pie Day
Wednesday, January 24 - Eskimo Pie Patent Day
Friday, January 26 - Anniversary of the Patent of the Dental Drill (1875)
Sunday January 27 - Super Bowl XXV ( http://www.superbowl.com )
Monday, January 29 - National Cornchip Day
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RECIPE
Thai Shrimp and Mango Salad (Yam Koong Ma Muang)
Serving Size : 6
Recipe By : James
Source: "Adapted from The Horizon Cookbook and Illustrated History of
Eating and Drinking through the Ages (1968)"
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Large Green or Red Sweet Peppers -- `
2 Each Mangos
as needed Lemon Juice
2 Pounds Medium Shrimp
2 Tablespoons Peanut or Sesame Oil
2 Cloves Garlic -- minced
2 Tablespoons Shallot -- minced
1/2 Teaspoon Anchovy Paste
1 Tablespoon Soy Sauce
2 Tablespoons Peanuts, Dry-roasted Unsalted -- crushed
1 1/2 Cups Coconut Cream -- see below
2 Each Red or Green Chili Peppers -- chopped fine
Or 2 Teaspoons Dried, Crushed Red Pepper
1) Hold peppers on a fork over a flame, turning slowly until all the skin
is charred. Peel off skin, remove seeds and white inner filaments and
slice peppers into thin strips.
2) Peel mangos and cut into thin strips. Sprinkle with some lemon juice.
3) Broil shrimps until done (about 7-8 minutes) turning once. Shell,
devein and cut each into 4 slices.
4) Combine shrimp, mango and peppers in a bowl.
5) Heat oil and saute garlic and shallots until golden brown. When done,
add to the shrimp mixture.
6) Blend anchovy paste and soy sauce, add to the shrimp mixture and toss
lightly.
7) Sprinkle with peanuts, then add the coconut cream gradually until all
ingredients are coated.
8) Season to taste with additional soy sauce and/or anchovy paste.
Garnish with the chili peppers and serve at room temperature.
Serving Ideas : If mangoes are not available, you can use 2 medium size
apples: peel, core, slice and sprinkle with lemon juice.
NOTES : TO MAKE YOUR OWN COCONUT CREAM:
Grate white meat of 2 coconuts or 2 cups UNsweetened shredded coconut.
Place in 2 cups scalded milk. Let steep in hot milk for 20 minutes.
Strain through cheesecloth, pressing all liquid out of coconut meat.
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Email your recipe requests or food information or history questions to me at
JTEhler@chef.net
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QUOTE
"What I like to drink most is wine that belongs to others."
Diogenes (Greek philosopher who founded the Cynic school of philosophy,
stressing self-control and the pursuit of virtue)
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Advertisement
Check out Conch Republic Concierge for all your needs before, and during
your visit to Key West. We have some amazing rates for private homes,
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congratulate our many Brides and Grooms and Commitment ceremony clients
this year. To learn more about our wedding planning services go to:
http://conchrepublicconcierge.homestead.com
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QUOTE
"It is disgusting to notice the increase in the quantity of coffee used
by my subjects, and the amount of money that goes out of the country
as a consequence. Everybody is using coffee; this must be prevented.
His Majesty was brought up on beer, and so were both his ancestors
and officers. Many battles have been fought and won by soldiers nourished
on beer, and the King does not believe that coffee-drinking soldiers can
be relied upon to endure hardships in case of another war."
Frederick the Great of Prussia, 1777
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DID YOU KNOW
Several sources believe sauerbraten was invented by Charlemagne who
died in 814 A.D. The recipe was used as a means of using up Leftover
Roasted Meat.
Albert of Cologne, in the 13th century, a man, like Charlemagne,
much interested in foods and gardening, used the recipe with fresh meat.
The original method, with leftover roasted meat is still preferred by
many food experts to saurbraten made from fresh meat.
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BLUE HEAVEN NEWS:
OUR WINTER HOURS:
Monday - Saturday -
Breakfast: 8am to 11:45am
Lunch: Noon to 3pm
Dinner: 6pm to 10:30pm
Sunday -
Brunch: 8am to 1pm
Dinner: 6pm to 10:30pm
STONE CRAB SEASON IS HERE - (Oct 15 to May 15)
Sweet, delicious Stone Crab claws are served every night at Blue Heaven.
Stone crabs (Menippe mercenaria) are found along the Atlantic coast of
the southern U.S. mainly around the Gulf Coast of Florida and the
Florida Keys. They cannot swim, and live mostly on shallow flats in high
salinity areas near oyster reefs. Even though they possess great strength
and can crack the shell of a large oyster, they have a mild disposition
and can be taken by hand. Only the claw meat is eaten, and only one claw
is removed from the crab. They are then put back into the sea so the
claw can regrow. The shell of the claw is 'stone hard' and must be
cracked with a hammer. Stone crabmeat is firm in texture and has a
sweet succulent flavor, similar to lobster.
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QUOTE
"The thought of two thousand people crunching celery at the same time
horrified me."
George Bernard Shaw.
Explaining why he had turned down an invitation to a vegetarian
gala dinner.
(The Greatest Laughs of All Time, G. Lieberman.)
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Advertisement
Jacques Lemaire, who makes and sells Mandala jewelry in our outdoor
garden near the gift shop has returned from Maine, and will be here
again for the winter. Check out his unique handmade items at our
restaurant or on his website at
http://mandalas.homestead.com
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QUOTE
"In the hands of an able cook, fish can become an inexhaustible source of
perpetual delight."
Jean-Antheleme Brillat-Savarin (1755-1826)
(Author of the The Physiology of Taste)
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MORE FOOD TRIVIA
Lunch counter lingo: 'zeppelins in a fog' is sausages and mashed potatoes.
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If you would like to SUBSCRIBE to this newsletter, just send me an email
with the word SUBSCRIBE in the Subject or Body of the message.
kwfood@bellsouth.net
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word UNSUBSCRIBE in the Subject or Body of the message.
kwfood@bellsouth.net
James T. Ehler (webmaster, cook, chef, writer)
kwfood@bellsouth.net
Blue Heaven Restaurant; Key West, Florida
http://www.blueheavenkw.com
© copyright James T. Ehler, 2000, 2001
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