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

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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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 tbsp. fresh lemon juice 1 shallot, diced ½ bay leaf ¼ tsp. garlic, chopped Pinch of white pepper Continue reading