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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Grenadier’s Brazilian Black Bean Soup

The Grenadier Restaurant provided this recipe to the Milwaukee Sentinel in 1982. The chef noted that this soup can be prepared with pork shanks, pork knuckles or sausage to make it a main course.

Grenadier’s Brazilian Black Bean Soup
12 oz. black beans
1 lb. bacon
2 stalks celery
1 lg. onion
1 med. carrot
2 qts. pork stock
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Inspired Linguine with Italian Ham

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I have the 1963 The New Good Housekeeping Cookbook, which is great for proper ways to slice meats and entertain. But on page 3, it warns the reader, “No recipe, even Good Housekeeping’s, can rate raves if you fail to follow it with meticulous care.” Problem is, hmm… I first read that sentence this morning, 12 hours after heavily reworking, changing and failing to “meticulously” follow the recipe for Baked Italian Ham and Spaghetti. I am grateful for the inspiration, though, because it turned out amazing! Here’s the revision.

Inspired Linguine with Italian Ham
Ingredients
¼ tbsp. plus 1 tbsp. olive oil
1 lg. onion, cut in thin rings
4 small stalks celery, cut in long slivers to mimic linguine
4 cloves garlic, divided
2-3 tsp. thyme
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Creamy Peasant Turkey Soup with Waldorf Noodles

Roasted turkey stock, rustic vegetables and cream sent over the top with the handmade soup noodles as described Waldorf Astoria Maitre D’Hotel Oscar Tschirky in his 1896 cookbook, Oscar Of The Waldorf.

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Creamy Peasant Turkey Soup
Ingredients
2 tbsp. butter
6 stalks celery with inner, tender stalks and leaves, cut in 1″ square pieces
6 carrots, cut in 1″ square pieces
I med. or lg. onion, cut in ½-1″ square pieces
1 lg. turnip, ½-1″ dice
2-3 bay leaf
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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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Winning White Chili with Wild Rice and Pork

A recipe from upscale grocer, Jerry’s, located in Sanibel Island, Florida and Edina, Minnesota.  Make ahead, the flavor improves and it’s easy to reheat.

Winning White Chili
Ingredients
2 med. onions sliced
2 lb. boneless pork loin, cut in ½” cubes
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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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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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White Chili with Chicken

This chili even lasso’ed my son, ~he claims not to like chicken, but uttered a loud “mmmmm” when he tasted it!

White Chili 

2½ c. water
1 tsp. lemon pepper
4 (1½ lbs.) chicken breast halves, skinless (or use cooked turkey and add ½ tsp. lemon pepper)
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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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Chef Pong’s Pad Thai Sauce

Pad Thai Sauce can top shrimp, chicken or pork with rice noodles and traditional Pad Thai vegetables.

This is Chef Pong’s recipe and you can watch him, even if you do not understand Thai, at his site https://www.youtube.com/watch?v=CkXXshRJWis. It may take a bit of searching to find the ingredients, but it’s well worth it, you will taste the difference. (Recommend this sauce as a replacement for the Americanized sauce in the intro recipe: https://trumpeterhill.com/2015/02/10/pad-thai-with-chicken-and-shrimp/.)

Pad Thai Sauce
10¾ oz. (300 grams) Tamarind
3¾ oz. (100 grams) Shallot
10½ oz. (300 grams) Coconut sugar
1 handful dried chilies
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Super Layered Taco Bean Dip with Guacamole

If using a glass bowl or footed trifle bowl, this 1990s appetizer can be made more attractive by mounding the top with black olives, cilantro leaves and cubes of avocado. Traditionally served with tortilla chips.

Super Layered Taco Bean Dip with Guacamole
2 c. refried beans (canned, or recipe follows)
1 c. guacamole (recipe follows)
1 (8 oz.) container sour cream
1 pkg. taco seasoning mix Continue reading

(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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