Grenadier’s Medallions of Veal and Crayfish with Angel Hair Pasta

Knut Apitz, Grenadier’s chef and owner, hosted President George H. W. Bush in 1989.  The following dish was “my own concoction,” Chef Apitz said. “with lightly sautéed veal medallions, fresh crayfish tails, and a very light crayfish sauce and a hint of hollandaise sauce.” The President was also served a floating island with fresh raspberries and terrine of duck.

The recipe for the Presidential dish was provided to the Milwaukee Sentinel and the original article can be found http://news.google.com/newspapers?nid=1368&dat=19890216&id=s35QAAAAIBAJ&sjid=qhIEAAAAIBAJ&pg=3334,4398583.

Grenadier’s Medallions of Veal and Crayfish with Angel Hair Pasta
8 Shallots, finely chopped, divided
Butter to saute’ shallots
1/4 c. Madeira wine
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John Stocker’s Marinated Sirloin circa 1968

Classic for the Bar-B-Que. Seriously, we never had a better steak than this!

John Stocker’s Marinated Sirloin
Ingredients
Lg. Sirloin steaks
1 bottle Teriyaki marinade
1 lb. salted butter
1 bottle Sauce Diable’ (no longer sold, see recipe below)
Lemon-pepper

Remove the acid from the sirloin with a paper towel. Pierce the meat with a fork and apply the lemon-pepper. Melt the butter and stir in the remaining ingredients and pour over the meat. Marinate in the refrigerator for 4-5 hours, turning every hour.

Grill to rare, medium-rare.

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Oxtail Stew, an heirloom recipe

This is a classy, rich, amazing dish. It’s an heirloom, for it was handed down to me from my Polish mom from her mom. But it is one of those, “they never used a recipe,” recipe. That means it was assumed you had seen how it was made before, tasted it, knew what you were doing and, certainly, made it slightly differently each time. (And you serve it on top of mashed   potatoes or wide egg noodles.)

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This “unwritten” recipe for Oxtail Stew is really just the “bones” of the dish, the basic instruction. The cook uses it as a start, then simply tastes and adjusts as he goes along. So feel free to take this instruction, and note of some of my italic adjustments I made today when preparing this stew; then make your own. ~But know, the next time you, or I, make it, it will be different!

Anyway, I introduced this Stew to my hubby when we were dating, and swear, that introduction led to the 20 years of marital bliss we celebrate today!

Oxtail Stew
2 lbs. oxtails, cut in 1½” lengths
flour for dredging1 med. onion, sliced
1 can condensed beef broth
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Ukrainian Cabbage Rolls with Mushroom Sauce

An old, traditional dish for a cold, windy Wednesday.  This recipe is much, much older than the 1970’s, but our Polish Mom adopted this version then and still says it is one of the best.

Ukrainian Cabbage Rolls with Mushroom Sauce
1 lg. head green cabbage
2 med. onions, chopped
1/3 c. butter
3/4 lb. ground pork
3/4 lb. ground veal or beef
6 c. cooked rice
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Inspired 3-Bean Super Bowl Chili

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Super Bowl is coming, so today’s posts include a variety of inherited chili recipes, topped off with this inspired recipe, 3-Bean Super Bowl Chili.  This new recipe is the result of all of the other chili recipes we’ve loved, and a new-found love for all things extremely hot and spicy.

Inspired 3-Bean Super Bowl Chili
2 ½ lbs. lean boneless chuck, cut into ½” cubes
1 lg. white onion, finely diced
6 tbsp. chicken fat, divided (or veg. oil)
4 tbsp. all-purpose flour
2 tbsp. plus 1/2 tsp. hot red chili powder, or to taste
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Beer Chili

This was a simple recipe we hijacked in college and turned into “Beer Chili,” using long-neck bottles of Red, White and Blue Beer.  Hey! Don’t laugh, we went to school in Milwaukee and there was a sale on long-necks! No doubt, there was a lot more beer poured into this chili then, than what the recipe prescribed.

Beer ChilI
1 lb. lean hamburger
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 can dark red kidney beans
1½ tbsp. chili powder, add more to taste
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International Chili Society Prize Winning Chili

This prize-winning International Chili Society recipe won the competition in the late 1970s. The ingredients here are roughly the same, ~but the amounts differ, as the 1977 winning recipe for “Jay’s Chili” found here: http://www.chilicookoff.com/Winner/wc_1977.asp. It’s well worth the time to pursue that link , for the site is non-stop chili and salsa!

International Chili Society Prize Winning Chili
Ingredients
2 med. onions, finely chopped
1 green pepper, finely chopped
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Hearty Chili with an Italian Twist

From Jerry’s Foods, in Edina, Minnesota and Sanibel, Florida

Hearty Chili with an Italian Twist
Ingredients
1 lb. bulk Italian Sausage
1 lb. lean ground beef
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Tigua Indian Reservation Restaurant Hot Chili

The Tiguas, who are descendants of Indians from New Mexico’s Pueblo tribes, run amazing tribal restaurants in Texas’ oldest town, Ysleta (which means “little island’), which is now a suburb of the border city of El Paso.  There they offer Indian, Mexican and Texan tastes on a menu that includes bread baked exactly the way it was 300 years ago, sizzling fajitas and this fiery red chile stew.

Tigua Indian Reservation Restaurant Hot Chili
Ingredients
2 ½ lbs. lean boneless chuck, cut into bite-sized cubes
1 lg. onion, chopped
6 tbsp. lard or vegetable shortening, divided
4 tbsp. flour
3/4 c. red chili powder
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Grilled Beef Tenderloin with Horseradish Sauce

Mom clipped this recent recipe published by the Milwaukee Journal Sentinel, and hand-noted on the margin that the Horseradish Sauce is “v. good.”

Grilled Beef Tenderloin with Horseradish Sauce
1 (3-4 lb.) whole beef tenderloin
1 tbsp finely ground black pepper
1/4 c. olive oil
2 tbsp. fresh thyme, chopped
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Spareribs St. Louis

An always tempting, simple recipe from mom’s clippings. …While this is not the recipe she traditionally made, it is fast and easy.  Still, feel free to add a bit of Worchestershire to the sauce, and one sliced onion and a clove of crushed garlic to the pot of ribs before cooking.

Spareribs St. Louis
2 sides (4-5 lbs) lean spare ribs (either pork or beef)
1 bottle (8 oz.) clear French dressing
2 tbsp. catsup

Cut spareribs apart between each bone, or every other bone. Brown ribs in a heavy kettle, pouring off the fat as it accumulates. Mix dressing and catsup and add to coat ribs. Cover and cook over low heat, turning every 15 min., until tender, about 1 hour. Serves 6-8.

Texas BBQ Brisket

Dreaming of summer bar-b-ques in the middle of winter as Super Bowl Sunday approaches. So, I thought today would also be a good day to post this brisket recipe from mom from the mid 1990s. It would star at any football party.

Texas BBQ Brisket
Whole Beef Brisket
Sauce: 2 1/2 c. catsup
3/4 c. brown sugar
1 1/2 c. chili sauce
1 1/2 c. wine vinegar
3/4 can beer
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Vintage Lasagna, Layered with Mushrooms, Italian Sausage and More … from Mom

This is a challenge. A retro 1970s lasagna, that includes delicious layers upon layers of mushrooms, Italian sausage, ground beef, cheese and pasta, but, oh my gosh, no instruction!

Trumpeter Hill has re-created some instruction here, but recommends chefs feel free to adjust the quantities, and add their own spice (oregano, basil, garlic) to taste and as desired.

Also, the recipe calls for cottage cheese, and that could be substituted with ricotta cheese. Trumpeter Hill posts the original recipe, but acknowledges there is a continuing debate over which is preferable: 1. Cottage cheese adds additional flavor, but leaves liquid in the lasagna.  2.  Ricotta cheese provides a firm lasagna, and more appetizing appearance. Feel free to post your preference!

Lasagna, Layered with Mushrooms, Italian Sausage and more!
16 Italian sausages
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(Karl Ratzsch’s Chef) Dreazy’s Short Ribs in Baked Beans and Beer

Michael Dreazy was a chef at Karl Ratzsch’s and first provided his recipe to the Milwaukee Journal in 1981, simply naming it “Baked Beans au Schlitz.”  Schlitz, “the Beer that Made Milwaukee Famous,” is now being brewed by Pabst.  At the time, Chef Dreazy advised, “Any beer will work, but why not Schlitz?”

The other advice he gave, “Don’t hurry, give it full cooking time.  Don’t blast away at 400° F. Let the flavor develop slowly, like a good wine, it takes time.”

Finally, he added, “like any good stew or soup, the leftovers may taste even better than the initial serving.” Dreazy’s advice was to “leave it in the crockpot (a note:~in Milwaukee, we use a Nesco) and place it in a refrigerator rack, where the air can get to it from underneath. Keep the cover off until it’s completely cool, then place the cover back on and keep it airtight.”

Dreazy was also sous-chef for the Milwaukee Athletic Club and the University of Milwaukee Club, and in 1998 was named executive chef for the Golden Hills Golf and Turf Club in Ocala, Florida.

This recipe was reprinted in the Milwaukee Journal sentinel, by request, in 2010.

Baked Beans au Schlitz
2 c. navy beans, soaked overnight
1 med. onion, chopped
1 lb. short ribs, cut in 1″ cubes (the bone adds a lot of flavor)
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