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

The recipe for Pamela's (Pittsburgh) crepe like pancakes

How to make the one "all the way" hotdog from the Riverview East in Elmwood Park NJ.
What king of bun
What kind of dog
How to make the chili sauce
What are the other condiments?

The recipe for Milo's hamburger sauce.  My 29-year quest continues.

http://www.miloshamburgers.com/

The barbecue sauce from the long closed Stern's BBQ in Culver City.

Can I have two?

Prince's Hot Chicken.
 
cy

Mellow - Could you describe the sauce.

None. If I can taste it I can make it.

Michael..Michael...Michael...Ok..Please give us the recipe for say....The Olive Garden's salad dressing..Simplistic as it might seem, it's very hard to duplicate.  Now, I'm assume you have been to an Olive Garden once or twice in your life?  Or, are they beneath you?

Laugh all you want oh naysayers..Darden is one of the few stablized common stocks in the market today and OG is the primary reason for it.  Lots of people are still dining there..Record sales continue...I love their salad..hate the bread sticks..The food is not bad at all.  I can always find a decent meal there.      

It's interesting that you say you can make anything once you've tried it.  I've said it a time or two myself, but I've been humbled in several instances so I no longer say it...But, it's good to know we have a "go to source" in you, Michael..So, I'm all ears.

Oh, don't bother going on the net and using that copycat recipe site.  Been there and done that..The recipe is not the same.
 
You get my vote for "King of All Ball Busters!"  I mean that in a good way..Seriously.

Shanghai Jimmy's Chili Rice. There is a thread here about it. BornInOKC and I are close I think.
Joe

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

Hey Ben, I thought I had you vote for "King of All Ball Busters!"  I guess I'll have to campaign harder.
 
I would go for Grandama Fencz's Hungarian sauce from Charlie's Pool Room

The Turtle Soup Recipe from Bookbinder's in Philly. First had it in 1956 - Still remember the taste!

Aurelio's Pizza, Homewood Ill,  thin crust dough and ingredients

I've never been to an Olive Garden. It's not that it's beneath me, it's merely that I've never seen any need to go to a pseudo Italian restaurant.

ok Michael, maybe you can tell me how to make this dish -

Years ago there was a restaurant in NOLA called Roccaforte's who made "crab bisque,"  but wasn't what I'd consider a true bisque as the base didn't seem to made with cream or milk, but had more of a broth consistency, tinged red(crab fat, paprika, small amount of tomato?)  It was full of crab meat, and served over rice, and had the most intense flavor.  I'm guessing they made a stock from the crab shells.  Is this close to anything you might have a recipe, or made before? 

I'm disappointed.  Hey, you've never been to an Olive Garden.  I can respect that.  Let me see if I can come up with another long time recipe wish..I'll get back to you.

Belle, let's hope Michael can help you with your recipe.  But, I see you did not give him a specific name of the restaurant?   Sorry - I see you did. 

BelleReve


ok Michael, maybe you can tell me how to make this dish -

Years ago there was a restaurant in NOLA called Roccaforte's who made "crab bisque,"  but wasn't what I'd consider a true bisque as the base didn't seem to made with cream or milk, but had more of a broth consistency, tinged red(crab fat, paprika, small amount of tomato?)  It was full of crab meat, and served over rice, and had the most intense flavor.  I'm guessing they made a stock from the crab shells.  Is this close to anything you might have a recipe, or made before? 

I'm afraid I can't help you. I've never eaten there, and so I've never tasted the dish you describe.

Baah Ben


I'm disappointed.  Hey, you've never been to an Olive Garden.  I can respect that.  Let me see if I can come up with another long time recipe wish..I'll get back to you.

Belle, let's hope Michael can help you with your recipe.  But, I see you did not give him a specific name of the restaurant?     

I'm not some sort of prestidigitator. If I've not eaten it there's no way I can duplicate it, nor would I want to try.
 
By the way, she did name the restaurant -- Roccaforte's.

Oops..Sorry.  Of course, if you haven't been there you can give the recipe.  Understood. 

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

Baah Ben


Mellow - Could you describe the sauce.

Baah Ben, Milo's sauce is brown, served warm, and has a combination chili / Worcestershire flavor.  It's ladled generously over the burger patties before they're added to the buns and topped with coarsely chopped onions and dill chips.  No mayo, mustard or anything else.
 
That sauce is singly responsible for the regional success of that chain, because the burger patties themselves aren't outstanding.  People go in for the sauce.  In fact, for years they refused to serve ketchup for your fries, offering only the burger sauce.  That was fine with me.  They now have ketchup and I still dip my fries in the burger sauce!

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.

BB - The Half Moon bar/Roccaforte's Fisherman's Wharf were  landmarks in the Irish Channel, but closed several years ago.  In the movie - Ray - there 's an exterior shot of the building with the original signs- but not sure if they filmed inside, though.

Michael - thanks anyway - thought what I described might be a dish know by another name. 

There is a part of me that would give a response similar to Michael's, but that is because in all modesty, I think I know what I'm doing. I've been doing this all my life.

Many of my posted photos and meals are based on and very close to what I have had elsewhere. This site has always inspired me to try to make what has been discussed by the many members here.
I feel that I am like the piano player who says "If you hum a few bars, I can fake it.."

That said, and considering another topic, I would love the recipe from Claudia Saunder's place. Really. Or Popeye's...

One of my proudest recipe duplications was when I figured out how to make my own version of a bolognese sauce that I loved as a kid at Giambelli's in NYC.  The secret ingredient was juniper berries.

One of my favorite recipes is when I found out how to make the baked beans that I loved at Horn & Hardart.  I have posted the recipe from their cookbook in the past. All it was missing was the little brown crock that they came in.

mark

mark, you might be in for a treat. I read today that the Country Squire in Killingworth is going to reopen. I'd be willing to drive from Ohio to Connecticut for a another meal there. I used to deliver meat to the Country Squire for my father back in the very early '50s, and we used to dine there several times a year into the '60s.

Foodbme


The Turtle Soup Recipe from Bookbinder's in Philly. First had it in 1956 - Still remember the taste!

It has been a while for me too. I spent at least 30 nights over a year's time in Philly back in 1971 managing an architectural project in Conshohocken and had the turtle soup at Bookbinder's as well as similar at several other restaurants in the area. It seemed to be an area specialty called Snapper soup on the menu. Is that still so?

DogDaddy - The H&H baked bean recipe was actually published many, many years ago.  So, is that the one you are referring to?

The best baked beans I have ever had...Anyway, I happen to remember the recipe being so unusually basic with few ingredients.  Nothing like I imagined. The bacon and the rendered bacon fat gave the beans all their flavor.  

So, you came up with your own? If my memory serves me right, there was a lot of dry mustard, tomato juice, molasses, bacon, and not that much more.  There was no catsup.  But, using those pea beans was the killer.  I remember the strong smell of that dry mustard and the molasses forming this dark brown liquid and the beans and bacon floating...

It started out very watery.  I had to add boiling water several times as they dried out during the cooking process.  Sort of all coming back to me know..This is 25 years ago!

I tried the recipe several times, but finally gave up.  I could never get the navy pea beans cooked like those at the Automat.  I tried steaming them, pressure cooking them, soaking them over night..whatever.  They were always tough, mnever cooked through or the skins would fall off.  Finally, I just gave up. 

Boy, if you have the secret to doing this the right way, I'd welcome it. 

I have been to Bologna and had the sauce there made with wild boar meat.  Good, but believe it or not I had the best version (I, too love this dish) in Sedona, AZ.  There is a fantastic Italian restaurant there, of all places.  Dahl and Diluca.  I wonder if it is still as good as it was?  We ate there twice in three nights.

The house salad dressing at Milleridge Inn in Hicksville, LI NY. 

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.

 
And I think their secret ingredient is sugar, sugar, and then a little more sugar.  That sauce makes me gag.

From a current restaurant I'd love the recipe for the corn chowder at The Ivy in Los Angeles.

It's also served at Bamboo in West Los Angeles.

I've Googled it and it's no where to be found.

Looks like a bowl of milk with corn kernals.  Almost the same consistance which maybe makes it corn soup.

Whatever... it's heaven in a bowl.

  


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.