Tag Archives: mad men

Peppers in Palm Springs

16 Sep
"Have you ever tried Mexican food?"

“Have you ever tried Mexican food?”

The year is 1962. Don Draper has run off from a conference in LA to Palm Springs with a young nymph named Joy.

After collapsing from heat exhaustion in front of her eccentric, nomadic friends, a more rested Don joins the crowd poolside for his first taste of Mexican food.

Oh 1962: you had so much to offer.

Joy tells him he must try "a pepper, filled with cheese. And there's a sauce!"

Well. If that doesn't send you trotting off in search of a recipe for chiles rellenos and roasted red pepper sauce, you're simply mad.

We even have a 1980s Seventeen Magazine recipe for chiles rellenos:

(Albeit an eggy, microwavable version as yet untried. But still nostalgic!)

(click below for the 1980s goodness)

With our love of Palm Springs and Mexican food, this is a perfect addition to our Food From Mad Men series.

Roasted poblano or anaheim peppers stuffed with cheese are dipped in whipped egg and fried.

Fire roasted tomatoes and red pepper, garlic and onion make a simple sauce for drizzling overtop.

But because we are weirdly anti-oeuf, we’d like to broil a batch casserole style; layering rows of stuffed peppers with a touch of sour cream and panko or even cornmeal on top. We’ll give a whirl and see how it goes.

We’re not keen on surrendering the look of individual peppers, but we’re sure if we keep the topping light, the peppers will still look like peppers. Granted, they will not have that fried, crunchy coating that makes the peppers so dreamy. But baking/broiling is sure to save a load of calories.

We love the simplicity of oozy cheese and slippery peppers, but we’re mighty tempted to stuff with pork carnitas for a more substantial pepper.

Cross yer fingers…

Mad about Barbetta

14 Sep

Fascination with food from Mad Men never ends.

Draper’s got himself in a tangle, much like the noodles in Bethany’s bowl at Barbetta.

We imagine she’s tucking into their Lingue Di Passero Al Pate D’ Olive (linguine tossed with minced black Sicilian olives) Spaghetti Sciue Sciue (noodles tossed with sauteed garlic, chopped tomatoes, mozzerella cubes, basil) or better yet, spaghettini with lobster.
Perhaps Don is enjoying a nice paillard of veal or one of our teenhood favourites, Saltimbocca alla Romana.
Surprisingly, we first tried this from Seventeen magazine, but have since lost the recipe.
This recipe is dead on and delicious.

SALTIMBOCCA ALLA ROMANA
4 (5-ounce) thinly sliced veal cutlets (scallopini) or chicken breasts, pounded
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine (Seventeen called for lemon juice. Bah.)
1/4 cup chicken broth
Lemon wedges, for serving

Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

Benihana hey

24 Aug

First he complains, “this place is very expensive,” then he fumbles with the chopsticks.

Your star is fading, Donald Draper. Fading.

Thankfully, here is some brightness from Benihana dipping sauce clones. Yes, it’s time again for Food of Mad Men.

Gingery, creamy, or salty — these are perfect for grilled shrimp, meat and vegetables. We will endeavor to try these and figure out which ones win. Then we will cull this lengthy list! Some call for mayo, others for cream. We’re intrigued by thickening the sauce in a blender with toasted sesame seeds.

BENIHANA SHRIMP SAUCE
http://www.epicurean.com

2 cups mayonnaise
1/2 cup water
1 teaspoon sugar
1/4 teaspoon salt
1 Tablespoon garlic juice
3 to 4 teaspoons ketchup
1 teaspoon ground ginger
1 teaspoon hot sauce
1 teaspoon dry mustard
1 teaspoon paprika
3/4 teaspoon white pepper

Whisk all ingredients together.
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From the formidable recipe sleuth Todd Wilbur:

“While most of the slicing and dicing at Benihana steakhouses takes place in front of the diners, these sauces are prepared behind the scenes where their secrets are kept. Here are recipes for Mustard Sauce, which goes particularly well with chicken and beef, and Ginger Sauce, which is used primarily with vegetables and seafood.”

BENIHANA MUSTARD SAUCE
Makes about 2/3 cup
Preparation time: about 5 minutes
1/4 cup soy sauce
1/4 cup water
2 teaspoons Oriental mustard
2 teaspoons heavy cream
1/2 teaspoon garlic powder

BENIHANA GINGER SAUCE
Makes about 1/2 cup
Preparation time: about 5 minutes
1/4 cup chopped onion
1/4 cup soy sauce
1 clove garlic, minced
1/2 ounce gingerroot (a nickel-size slice), peeled and chopped
Juice of 1/2 lemon (2 tablespoons)
1/2 teaspoon granulated sugar
1/4 teaspoon white vinegar

_________________________________
A quick poll of internet versions featuring cream:

BENIHANA CREAM SAUCE
2 cups soy sauce
1/3 cup sesame seeds (ground), roasted
1 cup whipping cream
1 pinch garlic powder
1 teaspoon dry mustard dissolved in 1 teaspoon water

Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and 1 cup whipping cream into saucepan, stirring over low heat. Sauce may be stored for up to 3 days.

When reheating, add 6 tablespoons whipping cream and stir completely before serving.

BENIHANA OF TOKYO MAGIC MUSTARD SAUCE
5 tsp. sesame seeds
1 cup soy sauce
2 tsp. dry mustard
3 cloves garlic
½ cup water
½ cup whipped cream

Place sesame seeds on a flat pan & put in a slow oven to toast.

Mix mustard & water in a small bowl until it forms a paste.

Place in blender w/ toasted sesame seeds, soy sauce & garlic.

Blend at high speed for 2 minutes.

Fold in cream.
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And the last….
Japanese Steakhouse White Sauce Chuck’s Easy Recipe

1-1/4 cup mayonnaise
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash cayenne pepper
1 tsp roasted sesame seeds


Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

 Says the sauce will NOT taste right if you don’t let it sit overnight.
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Benihana Magic Mustard Sauce

3 tbsp mustard powder
2 tbsp hot water
1/2 cup soy sauce
2 tbsp sesame seeds, toasted
1 garlic clove

blend mustard and water into a paste. Pour into blender, add remaining ingredients and blend.

Benihana Ginger Sauce
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup chopped onion
1 small piece of ginger.
Blend

Benihana Superb Salad Dressing

1/4 cup sliced celery
1/4 cup soybean oil
2 tbsp chopped onion
2 tbsp white vinegar
1 tbsp soy sauce
1/4 tsp salt and pepper

Combine in blender or food processor until smooth.