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 Seared Duck Breast with Wild Rice Griddle Cakes and Tart Cherry Sauce

This wild duck recipe was provided by Grenadier’s Executive Chef Charles Weber to the Chicago Tribune in 1998 and Abby Mandel’s original article can be found http://articles.chicagotribune.com/1998-04-12/news/9804120310_1_duck-breasts-tablespoon-kosher-salt-tart-cherry-sauce.

Weber grew up in Wisconsin and blended his knowledge of hunting with his art of cooking.

Grenadier’s Seared Duck Breast with Wild Rice Griddle Cakes and Tart Cherry Sauce

Sauce Ingredients:
1 c. dried tart cherries
3 c. reduced chicken broth or duck , see note
¼ tsp. salt, or to taste
Freshly ground black pepper, to taste

Duck breasts:
8 duck breasts, skin lightly scored
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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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Jo Ellen’s Famous English Trifle

My sister Jo’s magnificent confection. It will leave you speechless.

Jo Ellen’s Famous English Trifle

Crystal trifle bowl (the traditional bowl is footed)

6-8 sponge cakes
1 pkt. raspberry gelatin
3 tbsp. raspberry jam

1 tin pears
1 tin raspberries
Sherry or wine, if liked

½ pint custard  (recipe follows)
Ingredients for the custard:
1¼ c. whole milk
1¼ c. double cream
1 vanilla pod, slit in half and seeds scraped out (or, 1 t. vanilla extract)
6 egg yolks
3 tbsp. caster (or, in the U.S., super fine) sugar
1 tbsp. corn starch Continue reading