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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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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Oxtail Stew, an heirloom recipe

This is a classy, rich, amazing dish. It’s an heirloom, for it was handed down to me from my Polish mom from her mom. But it is one of those, “they never used a recipe,” recipe. That means it was assumed you had seen how it was made before, tasted it, knew what you were doing and, certainly, made it slightly differently each time. (And you serve it on top of mashed   potatoes or wide egg noodles.)

photo 2-2

This “unwritten” recipe for Oxtail Stew is really just the “bones” of the dish, the basic instruction. The cook uses it as a start, then simply tastes and adjusts as he goes along. So feel free to take this instruction, and note of some of my italic adjustments I made today when preparing this stew; then make your own. ~But know, the next time you, or I, make it, it will be different!

Anyway, I introduced this Stew to my hubby when we were dating, and swear, that introduction led to the 20 years of marital bliss we celebrate today!

Oxtail Stew
2 lbs. oxtails, cut in 1½” lengths
flour for dredging1 med. onion, sliced
1 can condensed beef broth
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Ukrainian Cabbage Rolls with Mushroom Sauce

An old, traditional dish for a cold, windy Wednesday.  This recipe is much, much older than the 1970’s, but our Polish Mom adopted this version then and still says it is one of the best.

Ukrainian Cabbage Rolls with Mushroom Sauce
1 lg. head green cabbage
2 med. onions, chopped
1/3 c. butter
3/4 lb. ground pork
3/4 lb. ground veal or beef
6 c. cooked rice
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Carol Zurawski’s Escalloped Potatoes and Ham

escallop

Mom’s recipe, as I remember it.  My mother is a tremendous cook, but is ever improving and challenging her cooking. The dishes and appetizers she serves when entertaining rival any four-star restaurant; her guests are always floored.  But, somehow, the things she prepared just for us, when we were kids, are the dishes loved the best.

Carol Zurawski’s Escalloped Potatoes and Ham
1½ lb. potatoes, peel and thinly slice as needed to keep from browning
1-1½ white onion, thinly sliced
1-1½ lb. ham, thinly sliced
Pepper
½-1 c. flour
Brick, Swiss, or Monterey Jack Cheese, shredded (note: may use just about any variety of hard cheese, or use three cheeses and include parmesan cheese)
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Carol Mack’s Soy Sauce Chicken Wings

Mom swears, “These are the best wings!”

Keep in mind, this appetizer was popular in the ’60’s, ’70’s, and early ’80s, decades before the Buffalo wing craze.  This wing is not crispy.  It’s cooked in the marinade and chicken juices so that the flavor permeates the wing meat.

*Insist on a crispy wing? Just tweak the recipe for today’s expectations, please see note following the recipe.

Carol Mack’s Soy Sauce Chicken Wings
1 c. soy sauce
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Grilled Beef Tenderloin with Horseradish Sauce

Mom clipped this recent recipe published by the Milwaukee Journal Sentinel, and hand-noted on the margin that the Horseradish Sauce is “v. good.”

Grilled Beef Tenderloin with Horseradish Sauce
1 (3-4 lb.) whole beef tenderloin
1 tbsp finely ground black pepper
1/4 c. olive oil
2 tbsp. fresh thyme, chopped
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Spareribs St. Louis

An always tempting, simple recipe from mom’s clippings. …While this is not the recipe she traditionally made, it is fast and easy.  Still, feel free to add a bit of Worchestershire to the sauce, and one sliced onion and a clove of crushed garlic to the pot of ribs before cooking.

Spareribs St. Louis
2 sides (4-5 lbs) lean spare ribs (either pork or beef)
1 bottle (8 oz.) clear French dressing
2 tbsp. catsup

Cut spareribs apart between each bone, or every other bone. Brown ribs in a heavy kettle, pouring off the fat as it accumulates. Mix dressing and catsup and add to coat ribs. Cover and cook over low heat, turning every 15 min., until tender, about 1 hour. Serves 6-8.

Texas BBQ Brisket

Dreaming of summer bar-b-ques in the middle of winter as Super Bowl Sunday approaches. So, I thought today would also be a good day to post this brisket recipe from mom from the mid 1990s. It would star at any football party.

Texas BBQ Brisket
Whole Beef Brisket
Sauce: 2 1/2 c. catsup
3/4 c. brown sugar
1 1/2 c. chili sauce
1 1/2 c. wine vinegar
3/4 can beer
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Vintage Lasagna, Layered with Mushrooms, Italian Sausage and More … from Mom

This is a challenge. A retro 1970s lasagna, that includes delicious layers upon layers of mushrooms, Italian sausage, ground beef, cheese and pasta, but, oh my gosh, no instruction!

Trumpeter Hill has re-created some instruction here, but recommends chefs feel free to adjust the quantities, and add their own spice (oregano, basil, garlic) to taste and as desired.

Also, the recipe calls for cottage cheese, and that could be substituted with ricotta cheese. Trumpeter Hill posts the original recipe, but acknowledges there is a continuing debate over which is preferable: 1. Cottage cheese adds additional flavor, but leaves liquid in the lasagna.  2.  Ricotta cheese provides a firm lasagna, and more appetizing appearance. Feel free to post your preference!

Lasagna, Layered with Mushrooms, Italian Sausage and more!
16 Italian sausages
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Original 1930s Girl Scout Trefoil Cookies, Omar Baking Company

This is the authentic recipe for the original 1930s trefoils sold by the Girl Scouts.  It is also the recipe used by the old Omar Baking Co. in Milwaukee, which was one of the first commercial suppliers of Girl Scout cookies. The recipe appeared in the Milwaukee Journal in 1993.

Omar Baking Co. Girl Scout Cookies
Ingredients:
1 c. butter
1 c. sugar
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Mary Hilgert’s Baked Eggs

A brunch recipe from mom’s dear friend. They had a lot of laughs together raising kids in the’70s. Mary is sure missed.

Mary Hilgert’s Baked Eggs
2 dozen eggs
½ c. milk
1 level tsp. salt
1 can Cream of Mushroom Soup
1 can mushrooms, drained, chopped large
½ c. green pepper chopped
½ c. onion, chopped
3/4 c. Velveeta Cheese, cubed

Beat eggs, milk and salt until blended (do not over beat). Pour into large skillet, scramble, but not firm, eggs should still be wet. Add the rest of the ingredients, mix and pour in to a 13½” x 9″ or a 14″ x 10″ pan. Refrigerate overnight of at least 8 hours.

One hour before baking, remove from refrigerator and let stand until it reaches room temperature. Bake at 250° F. for one hour.

Add additional time if eggs are too soft in the middle, watch carefully.

Carol Z’s Deviled Eggs

I snatched mom’s deviled eggs recipe over a quick phone conversation, and had just enough time to write down the ingredients.  It is Gold!

But this is yet another 40 or more year-old recipe where there is no recipe. And that means the ingredient amounts vary with the number of eggs boiled. The rest of the ingredients are combined to just highlight – to devil – the egg yolk, not take it over.

Deviled Eggs
Eggs, hard-boiled
Ham (or any smokey meat, i.e. bologna, bacon, etc.), chopped very fine
Dill pickles, chopped very fine
Celery, chopped very fine
Dry mustard (not hot)
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Karl Ratzsch’s Roast Duckling a la Ratzsch

Karl Ratzsch’s is an old world landmark in Milwaukee and has been the epicenter of fine German food and dining for more than 100 years at 320 E. Mason Street. Screen Shot 2015-01-26 at 7.11.03 PMThe history and lore of the restaurant is detailed on Karl Ratzsch’s site:http://karlratzsch.com/history.html.

Today’s posts include the cache of Karl Ratzsch’s recipes we’ve scored, starting with Duckling a la Ratzsch. This duck was prepared for President George W. Bush when he visited Milwaukee during his term. He told WTMJ radio, “I had a duck that looked like a goose. It was the biggest duck I ever saw in my life. But it was good.”

Karl Ratzsch’s Roast Duckling a la Ratzsch
1/2 c. vegetable oil or melted shortening
1 (4-5 lb.) whole duck, trimmed of excess fat, giblets removed Continue reading