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More Trader Vic’s

13 Oct

We have a wee crazy thing for all things Polynesian circa 1950.

Here is Vincent Price’s Steak Teriyaki:



Peanut Sauce

1 onion

6 tablespoons butter

1/2 cup chunky peanut butter

1 dash tabasco

1/2 teaspoon salt

1/2 teaspoon pepper

Saute onion in butter until golden brown.  Stir in peanut butter.  When melted, add the tabasco, salt and pepper.  Stir well.


Sweet and Sour Sauce

1/2 cup pineapple juice

1/2 cup brown sugar

1/2 cup ketchup

4 tablespoons soy sauce

1 teaspoon cornstarch

Bring to a boil the half cup of pineapple juice.  Stir in the brown sugar, ketchup and soy sauce.  Simmer.  Stir in cornstarch mixed with 1 or 2 tablespoons of pineapple juice.  Boil and stir well.

Steak Teriyaki

1-2 lbs round steak, cut in 1/4 inch slices*

1/4 cup sweet and sour sauce

1/4 cup soy sauce

1 tablespoon sherry or bourbon whiskey

2 tablespoons honey

bamboo skewers

Thread steak slices onto skewers.  Place carefully into plastic bag.  Combine other ingredients and pour over steak.  Force out air in bag and seal.  Marinate in refrigerator overnight. Broil 5 minutes.

Butterfly Steak Hong Kong
By Mary and Vincent Price, Adapted from A Treasury of Great Recipes

“Sometimes when life in an American city gets too jazzy, too brassy, too urban to bear for another minute, its citizens long to escape to some South Sea Island. When that happens, those that are really loaded with loot can book a flight on the next Pacific jet. Those who are only fairly flush can book a table at Trader Vic’s. In New York you walk off the sidewalk of East 58th Street and stumble into a shadowy Polynesian world dreamed up by a decorator in love with bamboo, wicker, fish net, votive lights and the arts and crafts of the Outer Marquesas. Never mind all that. The food at Trader Vic’s is marvelous, and would taste just as good at an unromantic Automat. Their Butterfly Steak with a hot sauce is particularly good, and a fine chafing dish recipe for a small dinner at home.”

350g / 12 ounce boneless sirloin steak, about 2.5 cm / 1 inch thick

1/2 teaspoon monosodium glutamate

1/4 teaspoon freshly ground pepper

1 tablespoon cognac

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

3/4 cup beef stock

1/2 teaspoon salt and dash of pepper

dash of bottled steak sauce

dash of chili sauce

1 jigger of cognac

Trim the fat from the steak and with a sharp knife cut it almost in half horizontally. Open it up and spread it flat, so that it resembles a butterfly with open wings.

Pound to flatten a little and sprinkle with the MSG. Rub 1/4 teaspoon freshly ground pepper and 1 tablespoon cognac into meat and let stand about 15 minutes.

Place under hot broiler or grill, and cook 3 minutes per side for rare.

Place on a hot platter and keep warm.


In the top of a chafing dish put: 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 3/4 cup beef stock, 1/2 teaspoon salt, dash of pepper, dash of bottled steak sauce, dash of chili sauce. Stir and cook until sauce bubbles.

Put steak in chafing dish and spoon sauce over it. Heat 1 jigger of cognac and pour, flaming, over the steak.