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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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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Hard Rolls, Milwaukee Style #1

photo 5The first Milwaukee Hard Rolls recipe is exactly as we remember! It has that great dry crusty top and the cornmeal bottoms we love, and comes from Gordon King a Milwaukee baker who ran Wilbert’s baker, which closed back in 1993. Note: It requires high protein bread flour and a little more yeast.  And, while the directions make the tops of these rolls plain, feel free to top rolls with sesame seeds or poppy seeds.

An article, with his recipe for hard rolls appeared in the Milwaukee Journal Sentinel and is preserved here: http://news.google.com/newspapers?nid=1298&dat=20050511&id=VS4zAAAAIBAJ&sjid=dggGAAAAIBAJ&pg=6793,3364570

Wilbert’s Bakery/Gordon and Barbara King’s Authentic German Hard Rolls
Makes about 2 dozen rolls
Sponge: 3 tbsp. active dry yeast (4 packets)
2 3/4 c. lukewarm water
3 tbsp. sugar

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Hard Rolls, Milwaukee Style #2

The second Milwaukee Hard Rolls has the precise inside we remember. Light and airy, yet with a “chew”, and that very, very slight, sour taste we remember. And this recipe uses hardly any yeast.

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This is a terrific roll, yet the crust that isn’t quite right. Do not remember the split top, but it is hard and stays hard. But not as flaky.  Perhaps it is the egg wash. Also, the recipe directions result in rolls that are smaller than traditional Milwaukee Hard Rolls. So, if one wants the traditional Milwaukee Hard Roll, just double the size of the roll to make 8-10 rolls instead of 12, and replace the egg white wash with the a starch wash, as in the previous recipe. Make it plain, as directed, or add sesame seeds or poppy seeds. Oh, and be sure to use high protein bread flour!

Anyway, the recipe is the Crusty European-Style Hard Rolls, with great instruction and pictures from PJ Hamel and King Arthur flour on the post “Flourish” at http://www.kingarthurflour.com/blog/2011/03/08/they-once-were-lost-but-now-theyre-found-crusty-hard-rolls/.  Here it is, repeated, but please visit her page, as she take you step by step, with pictures!

Crusty European-Style Hard Rolls
Makes 12 small rolls.

Starter
½ c. cool water
1 c. King Arthur Unbleached All-Purpose Flour
1/8 tsp. instant yeast
dough
all of the starter
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Crusty Rolls, Milwaukee Style #3

These rolls come from the 1955 Woman’s Home Companion Cook Book and turn out great! The recipe calls for “enriched flour” and shortening, but I slightly revised the recipe, using high protein bread flour, Dakota Bread Flour and lard instead of shortening. I added the salt last so that it did not prohibit the yeast, and slightly shortened the rise time. Oh, and I made only 8-10 rolls instead of a dozen or more.

That seems to be the difference, and the key to producing rolls that look like they come from a bakery. Please note below, this can be altered to make crusty rye rolls, too!

1955 Woman’s Home Companion Crusty Rolls, slightly revised
1 c. water, boiling
2 tbsp. lard
1 tbsp. sugar
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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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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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Original Buffalo Wings, ~the first of several hot recipes

A college friend who hailed from Buffalo, New York, introduced me to Buffalo Wings in 1982. We were two of 11 girls sharing “the Mansion,” a dilapidated, but enchanting house near Marquette University in Milwaukee.

We always needed an excuse to throw a party, and Lizzy knew of this crazy, great wing recipe. Lizzy said it was created by a lady in her Buffalo Bar and that those wings were in great demand there.  Lizzy’s dad told us we “would be smart if we opened a stand and started selling these wings.”  And I, well, I had a Polish grandma named Bernice that was beloved by butchers at Kissinger Meats, who usually tossed unwanted wings away. So, grandma could get me 5 pounds of wings for a song.

Now there are so many recipes, and I’ll be sure pass on a few other favorites along with an uptake on the blue cheese dip. (But, of course, ~Lizzy’s recipe for the original blue cheese dip follows her wing recipe in this post.) Those other wings will post in coming days, but Lizzy’s is the first recipe, and the best.

Original Buffalo Wings
4 lbs. chicken wings
vegetable oil
3 tbsp. butter
3 tbsp. Franks Red Hot Pepper Sauce
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Teriyaki Sriracha Chicken Wings

This was a typical recipe until Sriracha helped to adjust the recipe, add a bit of heat, and crisp up the wings!

Teriyaki Sriracha Chicken Wings
2 lbs. chicken wings
¼ c. sesame seed oil
2-4 tsp. Sriracha, (add more or less, to taste)
1 c. soy sauce
¼-½ c. honey
2 tbsp. fresh ginger, grated
¼ tsp. black pepper
4 cloves garlic, minced
2 green onions, chopped

Combine marinade ingredients and pour over wings. Marinade in refrigerator 2-3 hours.  Bake at 350° F. 45 min., then pace under broiler to crisp and slightly char. Serves 4-6.

Palomino Spicy Garlic Pepper Wings

Palomino Restaurant was a popular locale in Minneapolis in the early 1990s. While the restaurant can still be found in other cities, it closed in Minneapolis.  But, before it left, I was sure to secure it’s wing recipe.

Palomino Spicy Garlic Pepper Wings
Garlic Cilantro Marinade:
1 lg. head garlic, separated, peeled, minced
1 bunch fresh cilantro, chopped
2 tbsp. coarse black pepper
1 tsp. curry powder
¼ tsp red pepper flakes, crushed
1/3 c. soy sauce
½ c. vegetable oil
2 lbs. chicken drummettes

Spicy Garlic Pepper Sauce:
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