Landing a Recipe for a Peppery Shrimp Dish to Please Anxious Mom

Dear SOS: During my mother’s visit to Los Angeles, we had shrimp with green peppercorn sauce at Joe Allen’s in Hollywood. Ever since, she’s been driving me nuts for the recipe. Do you have it?

--R.W.C.

Dear R.W.C.: We do. It was requested and sent with “bon appetit.” JOE ALLEN’S SHRIMP WITH GREEN PEPPERCORN SAUCE

24 large shrimp

1 1/2 tablespoons olive oil

1 1/2 tablespoons butter

1/4 cup brandy

1 shallot, minced

1/4 teaspoon minced garlic

2 1/2 tablespoons green peppercorns

1 cup whipping cream

1/4 cup sour cream

Salt

White pepper

1 bunch dill, chopped

Peel shrimp, leaving tails intact. Heat oil and butter in large pan. Add shrimp and saute 4 to 5 minutes or until shrimp turn pink. Remove shrimp and keep warm.

Deglaze pan with brandy and add shallot, garlic and green peppercorns. Reduce liquid by half or until slightly thickened. Add whipping cream. Bring to boil and boil until reduced by half. Remove from heat. Whisk in sour cream. Season to taste with salt and white pepper.

Return shrimp to pan and toss to coat well with sauce. Fold in dill. Makes 6 servings.

Dear SOS: My father loves the meat loaf served at Louise’s Pantry in Palm Springs. Any chance you can get this recipe so I can surprise him on his birthday?

--WANDA

Dear Wanda: Happy Birthday. I loved it, too. LOUISE’S PANTRY MEAT LOAF

2 1/2 pounds lean beef, cut into chunks

2 medium potatoes, cooked and peeled

3 slices white bread, soaked and squeezed dry

1/2 onion

1/2 clove garlic, minced

2 tablespoons flour

2 eggs, lightly beaten

1/2 cup water

1/2 teaspoon poultry seasoning

Salt, pepper

Combine beef, potatoes, bread, onion and garlic. Put through grinder using fine grind. Toss lightly to mix. Do not knead. Add flour, eggs, water, poultry seasoning and season to taste with salt and pepper. Mix well.

Pack into 9-inch loaf pan. Cover loosely with wax paper. Place loaf pan in large pan with 1/2-inch water in bottom of pan. Bake at 375 degrees 1 1/2 hours.

Dear SOS: I’d love a recipe for Clifton’s Fruit Nut Torte sold in their cafeterias in Los Angeles.

--ELLEN

Dear Ellen: We’ve printed this torte several times, but it’s always a pleasure to repeat the performance. CLIFTON’S FRUIT NUT TORTE

1 egg

3/4 cup granulated sugar

1 cup fruit cocktail, undrained

1 cup flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup walnuts, chopped

1/4 cup brown sugar

Hot Icing

Beat egg, granulated sugar and fruit cocktail. Stir in flour, baking soda and salt and mix thoroughly. Pour into greased 9-inch round cake pan. Combine walnuts and brown sugar. Sprinkle evenly over top of batter.

Bake at 350 degrees 30 minutes. Pour Hot Icing over cake as it comes out of oven. Serve with whipped cream, if desired. Makes 8 servings. Hot Icing

3/4 cup sugar

1/2 cup evaporated milk

1/3 cup butter or margarine

1/2 teaspoon vanilla

Combine sugar, evaporated milk and butter in saucepan. Bring to boil. Boil 3 minutes, stirring. Remove from heat. Add vanilla.

Dear SOS: I would love the recipe for the Mexican rice served at the Acapulco-Los Arcos restaurant in Los Angeles.

--JERRY

Dear Jerry: Chef Michel Grobon sent us this recipe.

ACAPULCO-LOS ARCOS MEXICAN RICE

1 large onion

2 cups long grain rice

2 ounces lard or chicken fat

2 cups chicken broth

1 cup tomato juice

1 cup diced tomatoes

1 tablespoon chopped parsley

1 teaspoon minced garlic

Dash ground cumin

1 teaspoon salt

Dash white pepper

Saute onion and rice in lard until lightly browned, about 6 to 10 minutes, stirring constantly. In large saucepan, combine chicken broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth mixture to rice mixture. Cover and bake at 350 degrees 20 to 30 minutes or until rice is fluffy. Use fork to mix rice. Let set 15 minutes before serving. Makes 6 to 8 servings.