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.
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, saute’ in butter or fry in deep fat. Use chafing dish and cover with cream mix, keep warm. Serve with wooden picks. Makes 30 crab balls.
Smith Bros. shared this recipe with the Milwaukee Sentinel in 1982. My father who was a a Hellman’s mayo or nothing kind of guy and who hated green peppers may have passed on this salad, but the rest of us loved it. And if you agree with my dad, you can swap the ingredients, I will not tell.
1 qt. boiled potatoes diced
1 qt. Miracle Whip salad dressing
3 T. sugar
1/4 t. yellow food coloring
3/4 c. diced celery
3/4 c. diced green pepper
1/4 c/ diced onion
1/2 c/ dried sweet red pepper
Mix all the ingredients and chill 24 hours before serving.
Jack Pandl’s is a family run German restaurant that has been a fixture in Whitefish Bay since it was opened in 1915 by Anna and John Pandl. It was passed on to their sons, George and Jack, and now to Jack’s son, John. George’s sons, Jim and Jerry, owned three restaurants, including Eagan’s on Water, which has also closed and the Waterfront Deli, also on Water St. in Milwaukee.
This is the gigantic pancake Jack Pandl’s is famous for, served with the preferred garnish of sprinkled powdered sugar and the juice of a wedge or two of lemon. If you must, pure maple syrup is allowed. Jack Pandl’s Whitefish Bay Inn is located at 1319 E. Henry Clay, Whitefish Bay, Wis.; the phone number is (414) 964-3800.
Jack Pandl’s German Pancake
1/2 c. flour
1/2 c. milk
Pinch of salt
1 T. butter
1 T. vegetable shortening
Confectioners’ sugar (sifted if lumpy)
Preheat oven to 425 F. Mix flour, milk and salt together until smooth. Add eggs and beat until smooth. Melt butter and shortening together in a 9-10″ slope-sided (frying) pan with an oven-proof handle. Pour batter in pan and cook over medium heat until the bottom of the pancake is brown, but some uncooked batter remains on top — about 3 min.
Flip the pancake over while the top is still uncooked, being careful of the splatter from hot uncooked batter. Immediately, make a crisscross “X” cut all the way through the pancake, edge to edge. Put the pan in the preheated oven, 6-10 min., until edges brown. It will rise 3-5″ above the pan, and the crisscross cut will close.
When done, remove pancake from the pan, sprinkle with confectioners’ sugar, and serve with extra sugar and lemon wedges on the side.
Dining at Dayton’s Department store’s Oak Grill or Sky Room or picking up salads and dishes at the Marketplace in Minneapolis or St. Paul or the surrounding Twin City suburbs was a joy. And the local newspapers, the Minneapolis Star Tribune and St. Paul Pioneer Press were inundated for recipes. the following posts are from some of the Dayton’s recipes from treasured newspaper clippings.
Wild rice was all the rage in Minneapolis in the 1980s. Dayton’s was no exception.
To toast almonds, place nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 2 to 3 min. From “The Marshall Field’s Cookbook.”
• 6 T. (3/4 stick) unsalted butter
• 1 c. diced yellow onion
• 1 small leek, halved lengthwise, rinsed well, and thinly sliced
• 1 1/2 c. sliced button mushrooms
• 3/4 c. diced carrots
• 1/2 c. flour
• 6 c. chicken broth
• 1 1/2 c. cooked wild rice
• 1/2 roasted chicken, skin and bones removed and meat chopped (1 to 1 1/2 c.)
• 1 c. heavy cream
• 5 T. dry sherry
• 2 t. salt
• 1 1/2 t. freshly ground black pepper
• 2 T. freshly chopped flat-leaf parsley
• 1 t. freshly chopped thyme leaves
• 2 T. slivered almonds, toasted, for garnish
In a large saucepan over medium heat, melt butter. Add onion and sauté until translucent, about 5 min. Add leek, mushrooms and carrots and cook, stirring occasionally, until softened, about 5 min.
Add flour and cook, stirring occasionally, for 1 min. Whisk in chicken broth. Bring to a boil, then decrease heat to low and simmer for 20 min. Add wild rice, chicken, cream, sherry, salt, pepper, parsley and thyme and cook until warmed through, about 5 min.
Taste and adjust seasonings as necessary. Ladle into bowls, garnish with almonds and serve hot.
From the Oct. 20, 1993, Minneapolis Star Tribune issue of Taste.
• 1 c. breadcrumbs
• 1 c. beef stock
• 1 c. diced yellow onion
• 2 tsp. olive oil
• 3 eggs, beaten lightly
• 2 lb. ground beef
• 1 t. salt
• 1 t. freshly ground black pepper
• 3 T. pesto sauce
• 3 T. pine nuts, toasted (see note)
• 1 1/2 c. chopped spinach, stems removed
• 2 t. Worcestershire sauce
• 1/2 c. diced red bell pepper
• 2 T. olive oil
• 2 c. beef broth
• 2 T. cornstarch
• 1/4 c. water
To prepare meatloaf: Preheat oven to 350 degrees.
Combine the breadcrumbs and beef stock; set aside. Sauté onions in oil until tender. Remove from heat and cool.
In a large bowl, combine eggs, ground beef, salt, pepper, pesto, pine nuts, onions, spinach, Worcestershire sauce and breadcrumb mixture, and mix until blended.
Spray a loaf pan with vegetable spray. Place meat mixture into pan. Bake until juices run clear, about 1 1/2 hrs. Remove pan from oven and let stand for 10 min.
To prepare sauce: In a large skillet over medium heat, warm olive oil. Add peppers and sauté until tender. Add beef broth and bring to a boil. Reduce heat to low and simmer. In a small bowl, whisk together cornstarch and water and add to the broth mixture. Simmer and stir until thickened. Serve over slices of meatloaf.
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.
Cook pasta al dente, drain and toss with 2 T. olive oil, set aside.
Mix garlic and the rest of the olive oil, basil, oregano, salt and pepper. Whisk half & half into the mix and toss into pasta. Add pepper, Jarlsberg cheese and pecans and top with Parmesan. Serve at room temperature, serves 4.
Note: From the July 31, 1996, Star Tribune issue of Taste.
• 3/4 c. heavy cream
• 2 T. Dijon mustard
• 1/4 c. breadcrumbs
• 1 T. finely chopped fresh rosemary
• 1 T. finely chopped fresh parsley
• 1 t. finely chopped fresh thyme
• 1/2 t. dried oregano (or 1/2 tbsp. chopped fresh)
• 2 t. garlic powder
• 1 t. kosher salt
• 1 t. freshly ground black pepper
• 1 T. olive oil
• 4 (3-oz.) boneless center-cut pork chops
To prepare sauce: In a small saucepan over medium heat, combine cream and mustard and simmer, reducing liquid by one-third. Remove from heat and reserve.
To prepare breadcrumbs: Place breadcrumbs in a food processor and pulse to a fine blend. Add rosemary, parsley, thyme, oregano, garlic powder, salt and pepper to breadcrumbs, and pulse for 30 sec. Reserve.
To prepare pork: In a large sauté pan over medium-high heat, warm olive oil. Bread each pork chop in the herb breading and place into the hot sauté pan. Sauté pork until golden brown, 3 to 4 min., then turn and continue cooking for 2 to 3 min., until they reach an internal temperature of 155 degrees. Place 2 medallions each on 2 warm plates, ribbon the sauce over them and serve.
In a large bowl, combine turkey (or chicken), celery, almonds, onion, lemon juice, cheese, mayonnaise and salt. Transfer mixture to a baking dish or casserole (or 6 individual ramekins) and top with crushed potato chips. Bake until bubbly, about 15 to 20 min. Remove from oven and serve hot.
Adapted from the Jan. 31, 1963, edition of the Minneapolis Tribune. This Sky Room classic was a reader favorite and was frequently published in recipe request columns.
• 1 1/2 c. (3 sticks) butter, at room temperature, plus extra for pan
• 1 c. brown sugar, packed, plus 1 tbsp.
• 1/2 tsp. salt
• 4 c. sifted flour
• 1 1/3 c. water
• 1 1/2 tsp. baking soda
• 1 1/3 c. molasses
• 8 oz. cream cheese, at room temperature
• 1/2 c. half-and-half
To prepare cake: Preheat oven to 350 degrees, and butter bottom and sides of a 9- by 13-inch baking pan.
In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add brown sugar and salt, and beat until light and fluffy, about 4 minutes. Reduce speed to low, add flour slowly and mix until crumbly.
In a medium bowl, combine water and baking soda. Stir in molasses.
Divide crumb mixture in half. Evenly pat half of crumb mixture in the bottom of prepared pan.
In a bowl of an electric mixer on low speed, combine molasses mixture with remaining crumb mixture and mix until most of the white pieces are out of the mixture. Pour mixture over the crumbs in the pan. Bake 25 to 35 min., until a cake tester inserted in middle of cake comes out clean. Remove from oven and transfer pan to a wire rack to cool.
To prepare topping: In a bowl of an electric mixer on medium-high speed, beat cream cheese until creamy, about 2 min. Reduce speed to low, add half-and-half and mix until thoroughly combined.
To serve: Cut warm cake into squares. Top with 1 T. of cream cheese topping, and serve with pitcher of Hot Lemon Sauce (see recipe).
Hot Lemon Sauce
Makes about 2 c.
Note: From the Jan. 31, 1963, edition of the Minneapolis Tribune.
• 1 3/4 c. sugar
• 1/4 t. salt
• Scant 1/4 c. cornstarch
• 1/2 c. plus 1 T. water
• 1/4 c. plus 1/2 T. freshly squeezed lemon juice
• 2 egg yolks
• 2 1/2 T. butter
• 1 T. freshly grated lemon zest
In a saucepan over medium heat, combine sugar, salt, cornstarch, water and lemon juice. Bring to a boil and cook for 1 min., stirring constantly. Remove from heat.
In a medium bowl, whisk together egg yolks. Pour a little of the hot mixture into the yolks, whisking constantly. Return saucepan to heat. Pour yolk mixture back into the pan and cook, whisking constantly, until sauce is thickened and smooth. Remove from heat. Whisk in butter and lemon zest. Transfer sauce to a pitcher and serve warm.
Milwaukee’s Grenadier’s Restaurant hosted presidents and, throughout its 29 years, stood out not only in Milwaukee, but also competed with Chicago’s finest restaurants.
In 1978, the Chicago Tribune wrote, “With all its fine dining rooms, Chicago has nothing, except perhaps for its exlusive private clubs, quite like Milwaukee’s Grenadier’s Restaurant.” The Grenadier Restaurant was my dad’s favorite place to dine. It was very British and very formal and fine dining at its best. Coat and tie a must. It has been missed since its closing.
Today are a few of the rare recipes collected from this famous restaurant, including the dish Owner and Chef Knut Apitz served to President George Bush and the game recipe’s Grenadier’s Executive Chef Charles Weber provided to the Chicago Tribune. (The links to the original articles are provided with the recipes.)