Hot Crab Meatball appetizer from Smith Bros. Fish Shanty Restaurant, Port Washington, Wis.

This 1977 recipe was shared with the Milwaukee Journal from the famous restaurant in Port Washington, Wisconsin. There is now a coffee shop and Duluth Trading Company store occupying the once large and bustling Smith Bros. Fish Shanty restaurant that served delicacies from Lake Michigan, and the oceans delicacies that came to port here via the Great Lakes.

Thankfully, the brilliant, historic neon sign with a fisherman carrying a sturgeon as large or larger than he is still shines there.

Ingredients:

2 1/2 T. butter

3 T. flour

1/2 c. chicken stock or consomme

1/2 t. salt

1/4 t. white pepper

1/2 c. whipping cream

2 c. crab meat

1/2 t. finely cut tarragon

2 t. finely cut parsley

1 3 oz. can mushrooms, chopped

2 T. butter

Melt butter in saucepan and slowly stir in flour until golden brown. Stir in stock; boil 1 min. Add salt, pepper. Stir in cream slowly.

Flake crab meat, removing all fibers. Add crab tarragon, parsley and mushrooms. Let cool on a platter. Form into small balls. Refrigerate or freeze.

At cocktail time, warm the cream sauce. Then, saute’ the crab meatballs in butter or fry in deep fat. Use chafing dish and cover with cream sauce, keep warm. Serve with wooden picks. Makes 30 crab balls.

Frenchy’s Restaurant Shrimp Denise

Shrimp Denise

Frenchy’s was run by Paul LaPointe, at 1901 E. North Ave. in Milwaukee. This shrimp recipe was slightly adapted by the Milwaukee Journal Sentinel from a recipe shared by Paul Reggie La Pointe, son of Frenchy’s owner and chef, the late Paul La Pointe. He says it is named for his sister and was once listed the menu for $4.

La Pointe suggests using colossal shrimp. “Like all wonderful food, presentation is also important. Wrapping the shrimp in the bacon takes a little practice, but even if it isn’t esthetic, it is still very tasty!”

{Trumpeterhill is on the lookout for other Frenchy recipes for King Crab Reggie, Coquilles St. Jacques, baked pompano en papillote, English lamb chop, “cut to double thickness across the back of a spring lamb, boned and rolled around a lamb kidney, then wrapped in hickory smoked bacon and broiled”.

This recipe is for 4.

Directions:

Shrimp Denise butter:
2 cloves garlic, finely crushed
2 teaspoons Worcestershire sauce
2 teaspoons A-1 steak sauce
½ teaspoon MSG (optional)
½ teaspoon all-purpose seasoning
½ cup (1 stick) butter, room temperature
 
12 very large shrimp (4 to 6 count)
12 (5-inch) strips of bacon
1 ½ cups (raw) wild rice, cooked and drained
Fresh parsley for garnish

Make shrimp Denise butter: Knead crushed garlic, Worcestershire sauce, A-1 sauce, MSG and all-purpose seasoning into the butter. Mold butter into a loaf and wrap it in wax paper. Keep butter very cold in refrigerator until ready for use.

Split shrimp down the back halfway through. Stuff the slit with a slice of Shrimp Denise butter and wrap with a bacon strip, fastening it with a toothpick.

Put the wild rice, cooked and drained, in a long casserole. Broil the shrimp separately for 2 minutes. Turn off broiler and set oven temperature at 350 degrees.

Arrange shrimp in rows over the rice. Place entire dish in oven for 10 minutes. Garnish with fresh parsley and serve. Serve what remains of the butter separately on the hot rice.

Dayton’s Seafood Avocado Boats

 

For shrimp salad:
1 lb. chopped shrimp pieces
1 tsp. salt
½ tsp. soy sauce or garlic
Juice of half a lemon
1 cup finely chopped celery
⅛ tsp. white pepper
½ cup Miracle Whip®

For avocado boat:
Lettuce leaves
6 ripe avocados
4 types of fruit such as strawberries, grapes, pineapple, or melon chunks
6 lemon wedges

Combine shrimp salad ingredients and refrigerate.

When ready to serve, peel avocados, remove the seed and cut in half. Then fill the cavity of each avocado half with shrimp salad. Place two halves on a leaf of lettuce and garnish with fresh fruit and a lemon wedge.

Serves 6 

Beef, Ham, Turkey and/or Crab Hye Roller Roll Ups

https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=5472&h=2736&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4097802.jpg

Another great 1990 appetizer that we love. Make all four flavors, or just one! Or, mix and match, it’s up to you.

Beef, Ham, Turkey and/or Crab Hye Roller Roll Ups
2-4 (8 oz.) pkg. chive&onion cream cheese, and/or garlic&herb cream cheese, room temperature
2 tbsp. prepared white horseradish
4 tsp. Dijon mustard
½ tsp. salt
½ tsp. pepper
4 (16″) round sheet of Hye Roller soft bread/cracker sheet, room temperature
About ½-1 lb. Italian roast beef, thinly sliced
About  ½-1 lb. honey ham, thinly sliced
About  ½-1 lb. deli turkey or chicken, thinly sliced
About  ½-1 lb. imitation crab, thinly shredded
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The Pfister Hotel English Room Artichoke Bottoms Filled with Seafood and Glazed Sauce Maison

Stuffed Artichokes Recipe | Anne Burrell | Food Network

Ingredients:

8 cooked artichoke bottom

Crab meat mixture: 10 oz king crab meat, 4 oz sliced mushrooms, 1 T. butter, 1/2 t chopped shallots, 1 c. milk, 1/4 c. cream, 3/4 c. dry white wine, 1/2 t. dry mustard, 1/4 t. paprika (not smoked), pepper and salt to taste.

Sauce Maison: 1 c. Bearnaise sauce, 1/4 c. tomato paste, 1/4 c. Parmesan cheese.

Directions:

To make crab meat mixture, saute shallots and mushrooms in butter, taking care not to brown. Add paprika, then pour in wine. Bring to boil and reduce quantity in pan by half.

Put milks in saucepan and soak mustard in milk two minutes. Add salt, pepper and thyme. Bring mixture to boil and thicken with beurre manie. (Beurre manie is made by mixing equal pars of butter and flour. Bits of beurre manie can be whisked into a sauce until desired consistency is reached.) add the cream and crab meat gradually to sauce.

Put artichoke bottoms in lightly greased pan. Divide crab meat mixture equally and place on artichoke bottoms. Mix Sauce Maison ingredients and pour over top of filled artichoke bottoms. Put under hot broiler until brown.

Serves 4.

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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New England Poached Salmon with Dill, Caper & Egg Sauce

IMG_1124A little wild salmon for post Valentine’s Day brunch. The lightest and, perhaps healthiest, way to gently coax the flavor from the fish.

This dish, is a slight variation (~we just add dill and capers and punch up the flavor of the sauce) of the Salmon with Egg Sauce that was a favorite of President John Adams and First Lady Abigail Adams, the first family to entertain in the White House.  Poppy Cannon and Patricia Brooks’ 1968 The President’s Cookbook, reveals, Mrs. Adams thought the dish “so memorable she decided the ‘American’ quality of it made it perfect as an Independence Day dinner.” It was served with Green Turtle Soup and Apple Pan Dowdy for dessert.”

So, here is Abigail Adam’s original recipe, with a boost of flavor in italics.

New England Poached Salmon with Dill, Caper & Egg Sauce
4-6 lb. center-cut piece salmon
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Pad Thai with Chicken and Shrimp, with easily found ingredients

A little lighter fare with flavor and shrimp for a change. This is a very simple introduction to Thai street food with ingredients found in most American kitchens. One only has to find some great fish sauce. But, for a more authentic taste, skip the ketchup and, like in Thailand, produce red color with the chili pepper and tamarind.  To do that here, just replace the sauce with Chef Pong’s sauce also posted today at https://trumpeterhill.com/2015/02/10/chef-pongs-true-pad-thai-sauce/.

The recipe comes from the Editors of Publications International, Ltd. at http://recipes.howstuffworks.com/thai-recipes-channel.htm.

Pad Thai with Chicken and Shrimp
8 oz. uncooked rice noodles, 1/8″ wide
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Stuffed Sole a la Ratzsch

Karl Ratzsch’s serves this fillet of sole stuffed with crabmeat and topped with a creamy wine sauce.  The recipe was published recently in the Milwaukee Journal Sentinel’s reader’s request section, found here: http://www.jsonline.com/features/recipes/125922753.html.

Stuffed Sole a la Ratzsch Wine Sauce:

½ c. white wine

2 c. chicken stock

1 T. fresh lemon juice

1 shallot, diced

½ bay leaf

¼ tsp. garlic, chopped

Pinch of white pepper Continue reading