If you could get just one restaurant recipe which would it be?

  


Michael,

I Googled the Country Squire and could find no information about it except for a address. What is their specialty? I am down that way about once a month, but even then it is in West Haven to go to the VA hospital.  It is in that area where I have been soliciting your advice. I think that I found out about Zuppardi's from you. I plan on leaving Ct in about two months, so I better get all the good pizza I can as I know I will not find it that good ever again.

baah,  Here is the exact recipe that I used from the Horn & Hardart cookbook. Notice that it is written by the daughter of Hardart.  It is the real deal and not a duplicate.
As for boar meat in bolognese, you are completely correct. This is how it was originally made. The juniper berries were used to help mask the gamieness of the meat.

Horn and Hardart Baked Beans
Recipe from: The Automat
by MARIANNE HARDART,LORRAINE DIEHL
  Cookbook Heaven at Recipelink.com

Serves 8 to 10

• 1 pound dried navy beans, rinsed
• 1 large yellow onion, chopped (about 1 cup)
• 4 slices bacon, diced
• 2 tablespoons sugar
• 1 tablespoon dry mustard
• 1/4 teaspoon cayenne pepper
• 2/3 cup molasses
• 2 tablespoons cider vinegar
• 1 1/2 cups tomato juice
• Salt to taste

Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature.

Drain, place in an 8-quart saucepot, add fresh water to cover, and bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour.

Drain, reserving 1 cup of the cooking liquid.

Preheat the oven to 250 degrees.

Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven.

Bake, uncovered, until very tender, approximately 4 hours. Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out. Season with salt and let cool 5 to 10 minutes before serving.

---

More From This Book:

Horn and Hardart Baked Beans

Horn and Hardart Baked Macaroni and Cheese

Horn and Hardart Rice Pudding

mark

<message edited by doggydaddy on Mon, 03/2/09 10:53 AM>

Mine would be the house caesar dressing at Reale's Cafe in north Austin.

I have always loved cioppino, but 4 years ago in San Fran from a dingy Mom & Pop hole in the wall next to Chinatown I had the asbolutely best bowl of cioppino ever.  I would just love to know both the fish stock recipe and the tomato broth recipe.  The flavor was outstanding amidst a sea of other cioppinos.

 for me, it's easy,...the Bang Bang shrimp recipe from Bonefish Grill.

Michael Hoffman

chewingthefat


I wonder how Chef Boyardee makes it's mind blowing Spaghetti O's, I know they start with shoe scrapings....!

Ah, the Chef Boyardee secret for SpaghettiOs.  Are you really ready for it? If you are, here it is (if you're not really ready, close your eyes):
 
Chef Boyardee doesn't make SpaghettiOs. Campbells's makes SpaghettiOs.

 
"A Rose by any other name is still a Rose"

Baah Ben


So where is Shanghai Jimmy's?  Tell us somehting about the rice please..Thanks...

Ben, Jimmy's Chili Rice was served at several locations, for many years, in Dallas. It is long gone now. Jimmy passed away years ago but left many who loved his Chili Rice. The actual recipe is lost. It was a mild yet tasty chili. Some of us have tried to re create it. There was a layer of rice, then cheese, and chili on top. It was served w/ options of saltine or oyster crackers, chopped onions and celery.

The rice Jimmy used was just plain white rice but I have also used wild rice for a variation.

There is a real good thread here about Shanghai Jimmy and his great Chili Rice. . Sorry I don't know how do do the link but you can use the search.
Joe

doggydaddy


  


Michael,

I Googled the Country Squire and could find no information about it except for a address. What is their specialty?

 
Here you go. From the New Haven Register:
 
KILLINGWORTH — The venerable Country Squire Inn, where fine food and the charm of its historic ambience drew patrons to tiny Killingworth from far-flung places, is being resurrected in a building that dates back 215 years.
 
http://www.nhregister.com/articles/2009/03/01/news/ctrestaurant.txt

Oh, and you ddn't get Zuppardi's from me.

Thanks DoggyDaddy..I cannot believe my memory for non important things.  I distinctly remembered that it called for tomato juice!  Hey, thanks for the recipe! 

If anyone wants to taste the best baked beans you've ever had..This is the recipe.  The only problem is getting those beans soft enough.

Thanks PapaJoe

Captain Morgan..Good one!  Love their Bang Bang Shrimp.  Did you see where they are trying to make their menu more affordable by putting Bang Bang Shrimp in a wrap....Tough times..Tough times...  

I worked at Aurelio's in Macomb for a while.  I couldn't eat the food because of the additives in the sauce.  I can tell you that we par-baked the crusts before topping them, if that helps.

PapaJoe8

Baah Ben


So where is Shanghai Jimmy's?  Tell us somehting about the rice please..Thanks...

Ben, Jimmy's Chili Rice was served at several locations, for many years, in Dallas. It is long gone now. Jimmy passed away years ago but left many who loved his Chili Rice. The actual recipe is lost. It was a mild yet tasty chili. Some of us have tried to re create it. There was a layer of rice, then cheese, and chili on top. It was served w/ options of saltine or oyster crackers, chopped onions and celery.

That sounds a lot like Cincinnati chili, which is served over spaghetti instead of rice.

Yep Michael! And the oyster crackers, and the cheese, and the...?
Jimmy was from Minnesota so he may have been influenced by nearby foods. But hmm, he was serving Chili Rice in Dallas back in the mid 50s. When did those Cincy chili places open?
Joe

PapaJoe8


Yep Michael! And the oyster crackers, and the cheese, and the...?
Jimmy was from Minnesota so he may have been influenced by nearby foods. But hmm, he was serving Chili Rice in Dallas back in the mid 50s. When did those Cincy chili places open?
Joe

I believe it was in 1922.

I am thinking long and hard before I come in with my wish.

Thanks Michael! Yep, that is where i think Jimmy got his chili rice idea.
Joe

I love to get hold of KFC's recipe for biscuits ( so that I can burn the damn thing!!! )   

The onion rings at Howard Johnson's.  They were made with clam batter, and the breading was so light that it fell off almost as soon as you touched it.  Haven't had them for nearly 40 years, but they sure were memorable.

BBQ Tofu with veggies over noodles from The Mini

Its healthy and addictive. They also make a very delish Seafood Roti over rice.

I am impressed the food is plentiful, but good quality.

Arctic Circle's secret fry sauce.

I would love to have KFC's chicken recipe.....

I do have a "mock" recipe for the Olive Garden's Italian Dressing from one of those "restauarant recipe" cookbooks and have made it.  I have to say, it is not exact, but it is close.

harrigan's grill and bar  "new orleans potatos"  They closed all of their locations except for Lubbock tx. When they were in Arlington tx, we use to go at least twice a month for their papa's filet on top of the potatos with a red wine sauce. Delicious!

One time on the Phil Donahue show, they had a guest who said that if you take a packet of good seasons italian dressing and add a tsp of papricka, you would have the recipe for kfc

Thanks!   I'll have to give that a try and see what happens.

That's easy...

Clare and Carl's Michigan Hot dog sauce.

Numerous people claim to have it, but when you use whatever the alleged recipe it never comes out the same.

Wally

Roberto's Carne Asada Burritos in San Diego. I have tried to duplicate it for 20+ years. I am very close but not still not there. I am missing something in the marinade. I would be willing to pay for the recipe...Russ

Captain Morgan


for me, it's easy,...the Bang Bang shrimp recipe from Bonefish Grill.

 
This is the copycat recipe I use for the Bang Bang Shrimp.   pb
 
 
Bonefish Grill's Bang Bang Shrimp
CDKitchen http://www.cdkitchen.com

Category: Shrimp
Serves/Makes: 4    |   Difficulty Level: 3    |   Ready In: < 30 minutes

Ingredients:
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or to taste) I use about 6 drops
1 pound shelled and deveined shrimp
Dry cornstarch
oil for frying
lettuce
chopped scallions

Directions:
Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Deep fat fry the shrimp until lighty brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions.

cy_dugas


Prince's Hot Chicken.
 
cy

I'd have to second this wish.  I've tried putting spices on my chicken, under the skin, in the flour, let it sit in the fridge for a couple hours to adhere.  I'm not gettin' it.

ynotryme


One time on the Phil Donahue show, they had a guest who said that if you take a packet of good seasons italian dressing and add a tsp of papricka, you would have the recipe for kfc

Yes, that was Gloria Pitzer, The Recipe Detective!
 
http://www.therecipedetective.com/

Lafayette Coney Sauce .... I've heard that is a cooking adventure that includes organs and other things that are perhaps best appreciated in the finished product.

NINFA'S Green Sauce .... But I seem to recall that I dug up that recipie in an article about the place, so I won't use my one wish on that either.

Oh, a recipe for the olive relish, served on Muffalettas, at Central Grocery in New Orleans.
Joe

PapaJoe8


Oh, a recipe for the olive relish, served on Muffalettas, at Central Grocery in New Orleans.
Joe

This one came close:
http://www.roadfood.com/Recipes/Recipe.aspx?RecipeID=463
... You really need the Central Grocery rolls though.