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1980s Earls appies

1 Nov

The Earls cookbook is a time machine. These 1980s recipes are in the running for some retro Grey Cup party fare.

Jack Sticks 

1 lb jalapeno Jack (whole block, or havarti or cheddar), cut into 3 1/2 inch lengths that are 1/2 inch thick
2/3 cup milk
1/2 cup flour
3/4 tsp baking powder
1/4 tsp salt
2 cups panko
Vegetable oil for frying.

Mix batter (milk, flour, bp and salt) in a shallow bowl. Fill another bowl with panko.
Dip cheese sticks into batter and let excess drip, then roll in panko, shaking loose crumbs.
Repeat, coating each stick twice. Set on parchment-lined sheet and refrigerate for at least two hours.

Deep fry (375F) for 45 seconds to a minute until sticks are light golden brown. Drain on paper towel. Serve with salsa.

Potato Skins

preheat oven to 425F.
Clean 3 medium russet potatoes and rub skins with oil. Bake for an hour until tender.
When cool enough to handle, cut potatoes into quarters lengthwise. Scoop flesh leaving 1/2 inch layer. Season with salt and pepper and bake until crisp and golden (about 10 minutes).

Top skins with cooked, chopped bacon (5 slices worth) and a mix of 1 1/4 cup each of grated sharp cheddar and Monterey Jack. Return to oven for five minutes until cheese is bubbly.

Garnish with cold sour cream and 1/4 cup chopped green onions.

Parmesan Dip for Hot Wings

1 1/4 cup mayonnaise
1/3 cup sour cream
1/4 cup finely grated parmesan
3 tbsp malt vinegar
3 tbsp milk
1 tbsp sugar
1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano

Whisk together. Store in airtight container and refrigerate.

Spinach Artichoke Dip

8 oz (225 grams) wilted and drained spinach, finely chopped
1/4 finely diced white onion
115 grams cream cheese
2 cups shredded mozzarella
1 cup diced canned artichoke hearts
1/2 cup diced water chestnuts
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup heavy cream
1 tbsp hot sauce
3/4 tsp minced garlic
3/4 tsp black pepper
1/2 tsp salt
1/2 tsp lemon juice

Saute onions until soft. Let cool.
Mix other ingredients and add spinach and onion to combine.
To serve, heat in microwave for one minute. Stir and heat for another minute. Serve with grilled toasts.

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Porky

10 Jan
Half-demolished pulled pork cannelloni from Il Terrazzo...

Half-demolished pulled pork cannelloni from Il Terrazzo…

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Sweet jesus.

Pardon the ghetto bberry pic. But Victoria B.C.’s Il Terrazzo never fails to inspire.

We can’t stop thinking about their cannelloni con maiale: Pasta stuffed with creamy braised pulled pork:

CANNELLONI di MAIALE 

Fresh pasta filled with pulled pork and mozzarella, baked with savoy cabbage and smoked bacon cream, topped with a balsamic granny smith apple compote

Seriously. Obsessed.

We tried a version at home, minus the cannelloni. Roasted pork tenderloin medallions served on a hash of savoy sauteed with bacon, onion, mac apple, splash of apple juice (too much apple, I was told) cream and gruyere to finish.

A compulsive quick google search found something similar:
PAN ROASTED PORK CHOPS WITH CREAMY CABBAGE AND APPLES
¼ cup plus 1 tablespoon extra-virgin olive oil

4 thyme sprigs

1 garlic clove, coarsely chopped

Four 12-ounce bone-in pork loin chops

3 thick slices of applewood-smoked bacon, cut into ½-inch dice

2 tablespoons unsalted butter

½ head of Savoy cabbage, thinly sliced crosswise

1 Granny Smith apple—peeled, cored and cut into ½-inch dice

1 teaspoon white wine vinegar

1 tablespoon Dijon mustard

¾ cup heavy cream

Salt and freshly ground pepper

In a large, shallow dish, combine ¼ cup of the olive oil with the thyme sprigs and garlic. Add the pork chops and turn to coat with the marinade.

Refrigerate overnight.

In a large skillet, cook the bacon over moderate heat, stirring a few times, until browned, about 4 minutes; pour off the fat. Add the butter and cabbage to the skillet, cover and cook over moderate heat, stirring occasionally, until the cabbage is tender, about 7 minutes. Add the apple and vinegar, cover and cook, stirring occasionally, until the apple is tender, about 5 minutes. Stir in the mustard and cream and simmer uncovered over moderate heat until the cream has thickened, about 3 minutes. Season with salt and pepper, cover and keep warm.

Preheat the oven to 325°. In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Remove the pork chops from the marinade; discard the thyme sprigs and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over moderately high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 12 minutes, turning once halfway through, until just pink in the center. Transfer the pork chops to plates and serve with the cabbage.
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Pork Fillet in Creamy Apple Sauce with Cabbage & Bacon

Pork tenderloin, sliced
1 peeled, sliced green apple
1 medium onion, sliced into rings
salt and pepper
apple cider, 1/4 cup or so
1 clove garlic, crushed
approx 50g cream cheese
2 tbsp olive oil
butter
1/4 shredded Savoy cabbage
2 rashers of smoked back bacon, sliced
3 tbsp chicken stock or wine

Heat a large fry pan with 1 tablespoon oil. Season the pork and add to the pan, stir well to sear and brown and cook until tender. Remove and keep warm wrapped in foil.

Add more oil if needed and add the onions and the apple to pan. Cook over medium heat for 5 mins then turn low and cook until the apple is reduced.
Add the garlic, salt and pepper and cook briefly. Stir in cider. Add the cream cheese and melt into the sauce. Return the pork and heat through.

In a large saucepan, heat 1 tbsp oil and butter. Add the bacon and cook for about 3-4 minutes. Add the cabbage and cook for another few minutes. Add seasoning and stock. Cover and cook over low heat for about 5-10 minutes.

ONE MORE

A rich filling of tasty meat, the original sweet note of fruit and the Calabrian soft piquant Sauce Mustard intriguing make this pasta dish in the oven

 350 g of pasta for lasagna already stretched
400 g pork loin
2 golden apples
1/2 onion
half a liter of beschemel sauce
20 g of butter
50 ml extra virgin olive oil
2 teaspoons mustard
a sprig of sage
nutmeg
salt and pepper

Slice the onion and sauté in 2 tablespoons of olive oil. Add the pork loin and sage and let cook for 15 minutes.  Add the apples, peeled and cut into cubes and cook for 15 minutes. Drain the meat, chop finely together with the sage, seasoned with salt and mix with cooked apples and mustard.

Divide the dough into squares of 8 cm and boil for 2-3 minutes in boiling salted water with the remaining olive oil. Drain them on a kitchen towel and let it cool, then spread the squares with the stuffing and roll forming cannelloni.

Arrange the cannelloni well matched in a buttered pan, veiled with the white sauce, previously seasoned with pepper and grated nutmeg, and cook in a preheated oven at 200 ° C for 20 minutes

Ho Lee Chow

18 May

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Our love of PF Chang’s China Bistro is not exactly the height of sophistication, we know. But certain dishes enjoyed on holiday leave lasting memories.

Recently, our happy group delighted in chicken lettuce wraps and dynamite shrimp, followed by coconut curry vegetables with crispy silken tofu and peanuts in a coconut curry sauce, shrimp with candied walnuts tossed in a creamy sauce (which we fear is mayo-based) and honeydew melon balls.

We’d returned from southern California for one day before a craving struck. And that craving was for orange peel chicken. The menu describes it as tossed with chili peppers and fresh orange peel for a spicy, citrus combination. We tried this recipe, and it is bang on.

PF CHANG’S CHINA BISTRO ORANGE PEEL CHICKEN
Top Secret Restaurant Recipes Volume Two

1 T oil
2 T minced or sliced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup sugar (we’ve been using brown)
2 T chili garlic/Rooster sauce
1 T soy sauce
juice of half an orange
1/2 cup oil
4 skinless, boneless chicken breasts
1/2 cup cornstarch

peel from 1/4 orange, julienned into 1/8 in. strips

Prepare sauce by heating 1 T of oil in a medium saucepan over medium heat. Saute garlic and green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili sauce, orange juice and soy sauce and bring to a boil. Simmer 5-6 minutes or until sauce thickens, then turn off the heat.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast into bite size pieces. Coat each piece with cornstarch. Arrange chicken on a plate until all chicken is coated. When oil in the wok is hot, add half the chicken to the oil and cook for a couple of minutes or until brown on one side, then flip. When chicken is golden brown, remove the pieces to a rack to drain. Repeat with remaining chicken. When all chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
(Note: I used a frying pan and only two tablespoons of oil to nicely brown and crisp the chicken chunks. Then I added the orange peel, followed by a few ladlefulls of sauce, which boiled furiously and was left clinging to the chicken.)
When wok is hot again add orange peel and chicken. Heat for 20-30 seconds, stirring gently. Add sauce to the pan and cook for 2 minutes. Stir to coat. Cook until the sauce thickens then serve with rice on the side.

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PF CHANG’S LETTUCE WRAPS
•8 dried Shiitake mushrooms
•2 teaspoons cooking sherry
•2 teaspoons water
•1 teaspoon soy sauce
•1 teaspoon cornstarch
•salt and pepper to taste
•1 1/2 lb boneless, skinless chicken breasts, chopped into bite size pieces or ground chicken
•5 tablespoons vegetable oil
•1 teaspoon fresh minced ginger
•2 cloves minced garlic
•2 chopped green onions
•8 oz can bamboo shoots, chopped up
•8 oz can water chestnuts, chopped
•2 small dried chilies (optional)
•1 package of Chinese cellophane rice noodles, cooked according to instructions on the package
•Iceberg lettuce leaves

Lettuce Wrap Sauce:
•2 tablespoons oyster sauce
•1 1/2 tablespoons water
•1 tablespoon cooking sherry
•1 tablespoon soy sauce
•1 tablespoon hoisin sauce
•2 teaspoons cornstarch
•1 teaspoon sugar
•1 teaspoon sesame oil

Pour enough boiling water over dried mushrooms to cover. Let soak for 30 minutes, then drain. After the mushrooms have soaked, remove any woody stems and chop up the mushrooms.
While waitng for the mushrooms to finish soaking, combine all of the ingredients for the sauce.
In a separate bowl, mix together the sherry, water, soy sauce, cornstarch, salt, pepper, and chicken. Stir together until chicken is well coated.
Heat large skillet over medium high heat. Add 3 tablespoons of oil. After the oil gets hots, add the chicken mixture. Fry quickly for about 3 minutes, or til chicken is no longer pink. Stir constantly to prevent burning. Remove chicken.
To the same skillet, add 2 more tablespoons of oil. Add the fresh ginger, garlic, green onions, and optional chilies, if desired. Fry quickly for 45-60 seconds, or til garlic is a golden color. Do not overcook garlic, or it will taste bitter. Add the dried mushrooms, bamboo shoots and water chestnuts. Fry quickly for about 2 minutes.
Return chicken to the skillet. Add the sauce ingredients to the same skillet. Cook until the sauce thickens.
Break the cooked cellophane noodles into small pieces. Spread the noodles onto the bottom of a platter. Pour the chicken mixture on top of the noodles. Spoon into lettuce leafs. Roll up chicken lettuce wraps and secure with toothpicks. See if this doesn’t taste just like the PF Chang lettuce wrap recipe to you.

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PF CHANG’S COCONUT CURRY VEGETABLES
For the Tofu
2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu (although menu describes crispy fried silken tofu)
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
4 ounces (3 cups) cauliflower or broccoli florets
1 cup thinly sliced carrots or whole sugar snap peas

Coconut-Curry Sauce:
1/2 cup canned coconut milk
2 Tbl. soy sauce
1/2 tsp. curry powder
1 – 2 Tbl. packed brown sugar
2 tsp. unseasoned rice vinegar or cider vinegar
1/2 cup peanuts

2 Tbl. canola oil for stir-frying

2 tsp. cornstarch dissolved in 1 1/2 Tbl. cold water mixed together in small bowl.

Drain the tofu, cube and fry in 1 tablespoon oil until brown. Set aside.
Separately blanch the broccoli, cauliflower, carrots and sugar snap peas until tender-crisp in plain boiling water. Drain and flush with cold water to stop the cooking. Drain again.
Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and toss to mix.
Stir the sauce and add it to the pan. Bring to a simmer, tossing to combine.
Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you`re doubling the sauce).
Add the peanuts.
Serve with rice, noodles, or a warm loaf of bread.
Use a milder or hotter curry powder to vary the spice.
For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.
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Disclosure: we’ve never tried this, but suspect it would be very yummy.
PF CHANG’S CRISPY HONEY SHRIMP
We’re not big on battered anything, so we’ll try this with a dusting on cornstarch or flour.

1 lb shrimp, butterflied
Vegetable oil for frying

Batter:
1 cup all purpose flour
1/2 cup cornstarch
1 egg
3/4 cup ice water or soda water
1/8 tsp. baking powder
1/8 tsp. baking soda

Shrimp marinade:
1 tbsp. soy sauce
1/8 tsp. pepper
1/4 tsp. salt
1 tbsp cornstarch

Sauce:

1/2 cup sake or rice wine (mirin)
1/ 3 cup honey
1/3 cup rice vinegar
3 tbsp. soy sauce
1 tbsp minced garlic
scallions

Cornstarch slurry–1/4 cup corn starch mixed with 1/4 cup water

To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat shrimp with seasonings and marinate in the refrigerator for 10 minutes.

Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Batter shrimp a little at a time. Shake off excess batter. Carefully place shrimp into the hot oil. Shrimp is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the shrimp. Remember to check the oil temperature, it must remain hot.

Mix sauce ingredients in small sauce pan, bring to a boil. Add cornstarch slurry, a little at a time (you will not need all of it). The sauce will thicken, let it come to a thickness of “loose honey.” Let cook for a minute or two.

Serve sauce on side for dipping or drizzle over top.

Turkey talk

6 May

Oh, Internets. You know how obsessive we are when it comes to pairing food with dreamy destinations. If we can’t afford to jet away to some exotic locale right this minute, surely we can transport ourselves to a happy place with a little bit of delish. Can we help it if the sight of honeydew melon balls paired with pink grapefruit, freshly torn mint, honey and lime makes us think of Lilly Pulitzer sundresses and Palm Beach?

We’d like to pair that preppy fruit salad with this luscious turkey burger:

Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump’s private club in Palm Beach. “I believe [it] may be the best turkey burger in the entire world,” she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.

MAR-A-LAGO TURKEY BURGER
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt (this seems excessive, so we used less than half this amount. They were fine.)
1 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey’s Chutney, pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
__________
Serve with a side of Mar-a-Lago Pear Chutney (see below) and your favorite toasted bread, pita or hamburger roll.

Mar-A-Lago Pear Chutney

1 Anjour pear , peeled and diced
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 1/2 cups Major Grey’s Chutney
1/4 cup dried currants or raisins

Preheat oven to 350°. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes. Cool and mix with the chutney and currants or raisins.

Salad days

22 Apr

More on the lunch front: we love us some bistro salad. The combination of toasted nuts, creamy cheese, tart apples, herbs and greens… pinch us. A recent salad of greens, ambrosia apple, hazelnuts, and blue cheese lingers in our memory… Ditto for Tommy Bahama’s St. Croix chopped number with grilled chicken, roma tomatoes, Maytag bleu cheese, Granny Smith apples, macadamia nuts, hickory smoked bacon, sweet corn and honey-lime vinaigrette.
UPDATE: WE’VE ADDED TB’S RED WHITE AND BLEU SALAD AT THE END OF THIS LIST…

These three 1980s/90s restaurant salad recipes feature interesting dressings and grapes.

FIGBELLY SALAD
Red leaf lettuce salad with chevre rolled grapes and spicy toasted pecans tossed in tomato mint vinaigrette

Mash 250 grams (1/2 lb) chevre with 1 tbsp black pepper.
Mold 1 1/2 tbsp around green grapes. Chill.
Toast in saute pan: 1/2 cup pecans tossed with 1 tbsp butter, 1/2 tbsp oil cayenne and 1 tbsp honey. Saute in skillet for 4 minutes. Cool.
In food processor, whiz 1/3 cup roma tomatoes, a bunch of fresh mint, 1 tbsp grainy mustard, 1/2 tsp honey, 1/2 tbsp balsamic, salt and pepper. Slowly stream in 1 cup olive oil.
Slice chilled cheese grapes on top of a plate of red leaf lettuce, red onion, red pepper slices, and asiago cheese wedge.

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DIVINO SALAD
Ginger-scented rotini pasta salad with grapes and orange soy mayo.

Orange soy mayo: beat 2 egg yolks until pale yellow. Add salt and pepper, 1/2 tsp dry mustard, 1 1/2 tbsp white wine vinegar (try white balsamic). Mix and slowly stream in 1/3 cup olive oil, add another 1 1/2 tbsp vinegar and more oil until desired consistency.
Add 1/2 cup soy sauce and juice of four oranges.
Toss with 2 lbs pasta (or just ginger with pasta) with snow peas, halved red grapes.

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This one’s a little dated, but still good. It makes a litre of five-spice yogurt dressing!

CILANTRO’S BLACKENED CHICKEN SALAD
6 oz chicken breast per person
mixed greens
Dressing:
1/4 cup soy sauce
1/2 tbsp pureed garlic
1/4 cup brown sugar
1/4 cup rice vinegar
1 level teaspoon Chinese five-spice powder
1 1/4 cups plain yogurt
1/2 cup mayonnaise
pepper
Whisk dressing ingredients and chill.
Lightly dust chicken with blackening spice and cook. Cool slightly and slice diagonally.
Toss mixed greens in five-spice yogurt dressing and mound on plates. Top with chicken.
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RED WHITE & BLUE SALAD

1½ Cup Romaine hearts, diced 1″ x 1″
¾ Cup Thinly sliced Red onion, place in cold water
18 Pieces ¾” sliced ripe tomatoes
6 Tbsp Balsamic Vinaigrette
1 Cup Blue cheese, crumbled
Salt and pepper to taste
1.Place diced romaine hearts down the middle of a chilled medium round platter. Lay out tomatoes and season with salt and pepper. Shingle the tomato slices in a “flower”presentation in the center of the plate on top of the lettuce.
2.Drizzle balsamic vinaigrette around the edges of the lettuce, Ladle blue cheese dressing in the center of the tomatoes, letting it pool down over the tomatoes. Sprinkle crumbled bleu cheese over the dressing.
3.Remove onions from cold water, squeeze out excess water and ball up on the center of the tomatoes. Serve.
BALSAMIC VINAIGRETTE(Makes 1 Quart)
1 Cup Balsamic Vinegar
3 Cups Olive Oil
2 Tbsp Dijon Mustard
1 Tbsp Salt and Pepper
1½ Tbsp Roasted Garlic Puree
¼ Cup Brown sugar
2 Tbsp Basil, finely chopped
1 Tbsp Parsley, finely chopped
½ Tbsp Dry Oregano leaves
Place all ingredients in a mixing bowl except oil. Using a wire whisk, whisk in oil slowly to thicken. Stir well before serving.
BLUE CHEESE DRESSING(Makes 1¼ Quarts)
1 Cup Blue Cheese, crumbled
1 Cup Sour Cream
2½ Cups Mayonnaise
¾ Cup Buttermilk
1 Tbsp Apple Cider Vinegar
¼ Tsp Coarse ground pepper
Place sour cream, mayonnaise, buttermilk, vinegar and pepper in blender. Blend till smooth making sure to scrape the sides and corners to incorporate all ingredients. Crumble the blue cheese by hand and add to dressing

Much ado about lunch

22 Apr

IN A PAST LIFE, we’re sure we were among the ladies-who-lunch set. A crisply set table with flowers, linen and crystal with dainty plates of loveliness — we’re home.

Among the most adorable retro lunches is the famous mandarin orange souffle at Neiman Marcus.

The luncheon plate, shown here, is an unmitigated plating disaster circa 1980s. It is a matchy-matchy cylindrical composition including a mound of almond-studded chicken salad, fruit salad, poppy seed dressing, and a small muffin (we like banana bread with walnuts).

POPPY SEED DRESSING FOR FRUIT SALAD
1/2 cup sugar
1 teaspoon dry mustard, such as Colman’s
1 teaspoon kosher salt
6 tablespoons white wine vinegar
1 tablespoon grated onion, plus the juice released by grating
1 cup safflower or canola oil
1-1/2 tablespoons poppy seeds

NEIMAN MARCUS CHICKEN SALAD
1 lb. cooked chicken breasts, cut into ½″ cubes
1 cup mayonnaise
1 cup thinly sliced celery
1 cup halved purple grapes
½ cup sliced almonds, toasted
1 tbsp. finely chopped parsley
1 tsp. kosher salt, plus more to taste
½ cup whipped cream
Freshly ground black pepper, to taste

Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl.
Add whipped cream and pepper; fold to combine.

Not to be neglected: The glistening molded souffle is topped with two mandarin orange segments placed back to back in the shape of a butterfly. Or is that repairing an unmolding disaster?
Who cares? Following are two recipes: one for individual molds, the other for a larger ring mold from our beloved Best of Bridge. We’re thinking the ring mold version will be a tad easier.

NEIMAN MARCUS ORANGE SOUFFLE WITH CHICKEN SALAD
1-1/4 cups orange juice (preferably from concentrate, thawed and diluted)
1 tablespoon (1 envelope) unflavored gelatin
1 cup sugar
2 large egg yolks
1-1/2 tablespoons fresh lemon juice
1 cup heavy cream
1/2 cup canned mandarin orange sections (4-ounce can)

1. Pour 1/4 cup of the orange juice into a small bowl, sprinkle the gelatin over, and stir to dissolve. Seat aside to let the gelatin soften. Prepare and ice bath in a large bowl.
2. Pour the remaining orange juice into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks. Over medium heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. do not allow the mixture to boil. Add the softened gelatin mixture (which will have a rubbery texture) and the lemon juice. Stir until incorporated and then transfer the “custard” to a clean mixing bowl; sit the bowl in the ice bath to cool. While the custard is cooking, stir it occasionally.
3. Using a wire whisk or an electric whisk, whip the heavy cream until soft peaks form. With a spatula, gently fold some of the whipped cream into the cooled custard mixture to “loosen” it, then add the rest of the cream mixture and fold in until fully incorporated.
4. Place three or four of the mandarin orange sections in the bottom of six individual 5-ounce fluted plastic dessert molds and then fill the molds with the orange souffle mixture. Place the molds on a cookie sheet and cover with plastic wrap. Transfer to the refrigerator and chill for at least 4
hours, and preferably overnight, until firm. Carefully unmold.
Serves 6.

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CHICKEN ATLANTA
Source: “The Best of Bridge” 1984
This recipe appeared word for word in the LA Times, but our BoB ladies renamed it.

ORANGE SOUFFLE

2 envelopes unflavored gelatin
2 cups sugar
Dash salt
4 egg yolks
2 1/2 cups orange juice (about 10 oranges)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
3 tablespoons lemon juice
1 cup orange sections, cut in halves
2 cups whipping cream, whipped

CHICKEN SALAD
1 cup mayonnaise
Dash wine vinegar
1/2 cup whipping cream
3 cups diced cooked chicken
1/2 cup diced celery
Salt, pepper
Toasted sliced almonds

ORANGE SOUFFLE
Combine gelatin, sugar and salt in saucepan. Set aside.
Beat egg yolks with 1 cup orange juice. Stir into gelatin mixture. Cook over medium-low heat, stirring constantly, just until mixture comes to a boil. Remove from heat. Stir in remaining orange juice, orange and lemon zest. Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Stir in orange sections. Fold in whipped cream. Pour into 2-quart ring mold. Chill until set.

CHICKEN SALAD
Mix together mayonnaise, vinegar and whipping cream. Add chicken and celery and season to taste with salt and pepper.
Unmold Orange Souffle onto serving plate. Fill center of mold with Chicken Salad. Garnish with sliced almonds.
6 to 8 servings. Each of 8 servings: 748 calories; 363 mg sodium; 293 mg cholesterol; 44 grams fat; 70 grams carbohydrates; 21 grams protein; 0.21 gram fiber.

Special sauciness

21 Apr

Dear Diary Saucy Cherie,
We need to talk. While it is true that you enjoy all things saucy, your willingness to consider, nay, encourage, the use of thousand island-type dressing on hamburgers needs to be addressed.
Is it the nostalgia of McDonald’s Big Mac secret sauce?
The tang of Manhattan’s Shake Shack topper? In’n’Out’s legendary spread? Or your latest obsession, Pink bike sauce from Pink Bicycle?
Thousand Island (a variant of Russian dressing) is a lardy, artery hardening melange of mayonnaise, ketchup, Tabasco sauce and finely chopped vegetables; most often pickles, onions, bell peppers, and green olives. Hold the hard boiled egg, please.
Some have said McDonald’s secret sauce is simply tartar sauce with mustard and ketchup.
Here it is revealed in its horrible chemical state:
Big Mac® Sauce: Soybean oil, pickle relish [diced pickles, high fructose corn syrup, sugar, vinegar, corn syrup, salt, calcium chloride, xanthan gum, potassium sorbate (preservative), spice extractives, polysorbate 80], distilled vinegar, water, egg yolks, high fructose corn syrup, onion powder, mustard seed, salt, spices, propylene glycol alginate, sodium benzoate (preservative), mustard bran, sugar, garlic powder, vegetable protein (hydrolyzed corn, soy and wheat), caramel color, extractives of paprika, soy lecithin, turmeric (color), calcium disodium EDTA (protect flavor).

Makes sense. Tartar sauce is a thick white goop made from mayonnaise and finely chopped pickled cucumber, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs, olives, and horseradish are sometimes added, and dijon mustard is often used as an emulsifier.
Vinegar adds bite.
We’d have to say the secret lies in the proportions.
Too much ketchup and it’s a sticky, cloying mess: 1/2 cup mayonaise-1/2 cup ketchup-1/2 cup yellow mustard-1/4 cup sweet pickle relish.
Too much mayo and you’ve got a bland goopy slop.

We vow to rev up our burger season sauce with some inspired mixology. First stop: chopped sirloin patties with dreamy melted cheese on toasted English muffins.
And of course, one of these delectable sauces:

AMERICA’S TEST KITCHEN’s CLASSIC BURGER SAUCE
from Episode: Best Burgers and Fries
Makes about 1/4 cup
2 tablespoons mayonnaise
1 tablespoon ketchup
1/2 teaspoon sweet pickle relish
1/2 teaspoon sugar
1/2 teaspoon white vinegar
1/4 teaspoon ground black pepper

Whisk all ingredients together in small bowl.

SHACK SAUCE
from Shake Shack– makes about 3/4 cup sauce –
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices kosher dill pickle
1/4 teaspoon garlic powder
1/4 teaspoon paprika (We like the idea of adding smoked paprika.)
pinch cayenne pepper

Ingredients
Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary.

Big Mac Special Sauce
• 1/3 cup mayonnaise
• 2 tsp pickle relish
• 2 tsp ketchup
• 2 tsp sugar
• 2 tsp yellow mustard
• 1 and 1/2 tablespoons of finely chopped onion
Stir all ingredients together and refrigerate.