Boulevard Restaurant Beer Battered Whitefish

The year was 2000 and 0n July 22-29 I was on my bike riding across Iowa. The ride is called “RAGBRAI” Register's Annual Great Bicycle Ride Across Iowa. The ride has been going on since the late 70’s and starts on the latter part of July.

You start on the western edge of the state; the tradition is that you dip your bike in the Missouri river, jump on your bike and ride east for 400 to 500 miles with thousands of other riders, and at the end of the ride dip your tire in the mighty Mississippi. It’s not a competition you ride at your own pace, stop as often as you like. The vendors along the route sell everything, from sport drinks to huge 1 pound Iowa pork chops cook on a grill using Iowa corn cobs as fuel.

The farmer that sells the chops is always 50 miles from the start. He has a hugh school bus painted pink, and sets on a wooden crate along the road side. He would yell as loud as he could in a gravelly voice “PORK CHOPS” The riders going by would respond the same, I stopped almost every day.

On this ride we stopped in a small town called Ankeny and ate the most delicious fish and chips. I asked for the recipe and was given a copy; from a 1991 article posted in Midwest Living. So here is is.

Boulevard Restaurant Beer Battered Whitefish

Ingredients:

1 Egg white

½ Can of beer, no light stuff

2 tablespoons cooking oil

1 ¼ Cups all-purpose flour

¼ Teaspoon white pepper

¼ Teaspoon baking soda

¼ Teaspoon curry powder

Cooking oil or shortening for deep frying

1 ½ to 2 Pounds fresh or frozen whitefish fillets

Cut ½” to ¾” thick

Directions:

1. In a medium bowl combine beer, egg white, 1/3 cup water and 2 teaspoons cooking oil.

2. In another bowl add flour, pepper, 1/4 teaspoon salt, backing soda and curry powder.. Add the beer mixture and beat with a whisk or rotary blender until smooth.

3. In a heavy sauce pan or deep fat fryer heat 2 inches of oil or shortening to 375 degrees.

4. Pat dry fish with paper towels, remove any skin or bones. Cut into serving size pieces. Dip into batter, then fry 2-3 pieces at a time, 2 minutes on each side.

Drain off fat keep warm in a 300 degree oven while frying.

Serve with French fries and cold slaw.

Sausage & Peppers Hero's

Sausage & Peppers Hero's

Giorgio Celmo

Ingredients:

1 Pound Italian Sausage sweet or hot you choose

2 Tablespoons water

2 Large green peppers, seeded and cut into ¾ length strips

1 Medium onion sliced and separated into rings

2 Cloves of garlic minced

¼ Cup red wine

Directions:

Prick sausage several times with a fork. In a medium skillet brown sausage well. Drain sausage and reserve liquid, plate sausage and cut into bite size pieces.

In the reserved drippings and 2 Tbs. water cook peppers, onions and garlic cover and cook for 5 minutes. Uncover and add sausage and wine continue cooking until tender but not brown, adjust salt as needed. Serve on crusty Italian hero bread

Serves 4

Meaty Manicotti

Meaty Manicotti

Giorgio Celmo

Ingredients:

1 pound Italian sweet sausage

1 pound ground beef

1 medium onion chopped

2-16 ounce cans tomato puree

1-6 ounce can tomato paste

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon basil

1/2 teaspoon salt

1 Package Manicotti shells about 16 shells

4 cups ricotta cheese

1-8 ounce package mozzarella cheese diced

2 tablespoons chopped parsley

Grated parmesan cheese

Directions:

1.  In a five quart Dutch oven over medium heat, and 1/4 cup water, cook sausage on covered; brown well; drain on paper towels.

2.  Spoon fat from Dutch oven; and over medium heat, brown ground beef and onion well; stir in tomato puri, tomato paste, sugar, pepper, 1 teaspoon basil, 1 teaspoon salt and, in 1 cup of water you; simmer covered 45 minutes.

3.  Cut sausage into bite-size pieces and; add to pot cook 15 minutes stirring

occasionally.  Meanwhile cook Manicotti in boiling salted water for approximately 5 to 6 minutes.  You want the manicotti to soften but not fully cooked.  Grease a cookie sheet and place looked Manicotti on the cookie sheet.  Preheat oven to 375.

4.  In a large bowl combine ricotta and mozzarella cheeses, parsley, ¼ teaspoon basil, and 1/2 teaspoon salt, stuff mixture into shells.

5. Spoon half of the meat sauce into one 13 inch by 9 inch baking dish.  Placed half of the shells over sauce in one layer.  Spoon remaining sauce except ¼ cup over shells ; top with remaining shell in one layer.  Spoon reserved meat sauce over top.  Sprinkle with parmesan.  Bake 30 minutes. 

Cooking Tip

When you browned meat in a frying pan or skillet, add 1 tablespoon sugar to only a small amount of fat or oil.  Caramelizing the sugar gives the meat a crusty brown surface.  Calorie savings; 74 for every tablespoon sugar used in place of oil.

LASAGNE

LASAGNE Giorgio Celmo

Ingredients:

1/2 cup plus 2 tablespoons fine-quality olive oil 1 cup chopped onions 1 tablespoon minced garlic 2 pounds lean ground beef 1 pound hot or sweet Italian sausage meat, removed from casings and chopped 1/2 cup red wine 3 28oz. cans imported San Marzano Italian tomatoes, w/ juice, hand-crushed 1 tablespoons tomato paste ·         5 cups water ·         Salt and pepper to taste ·         2 pounds ricotta cheese ·         2 egg yolks ·         1 pound lasagne noodles (Or use the no boil type to save a step) ·         2 cups freshly grated fresh mozzarella cheese ·         1 cup freshly Pecorino Romana cheese ·         1 pound fresh mozzarella cheese, sliced

Directions

1.Heat 1/2 cup oil in a large saucepan over medium-high heat. Add onion and garlic and saute for 3 minutes. Stir in the beef and saute for 5 minutes or until well browned. Remove the beef with a slotted spoon and set aside. Add the sausage to the saucepan and saute until browned. Return beef to saucepan.

2.  Add the wine to the saucepan and cook for 5 minutes or until it has evaporated.

3.  Stir in tomatoes, tomato paste and water. Add salt and pepper. Simmer, stirring occasionally, for about 2 hours or until thick and rich in flavor. If needed, add more water, a quarter cup at a time. If sauce is fatty, either skim off the fat or put a few layers of paper towel on the top to absorb the excess fat. (If you have the time, refrigerate the sauce until the fat congeals on top; then simply lift it off.)

4.  Put ricotta into a cheesecloth-lined colander and allow it to drain in the refrigerator for about 2 hours. Combined with egg yolks; blend well. This will keep the lasagne from being watery.

5.  Add the noodles and remaining 2 tablespoons oil to a large, deep pot filled with rapidly boiling salted water. Cook noodles until al dente. Drain well in a colander and then run under cold running water to stop the cooking process. Put noodles, in a single layer, on clean, damp kitchen towels. Cover with clean, damp towels.

6.  Preheat oven to 350F.

7.  Ladle a thin layer of meat sauce into a lasagne pan (12 x 18 x 2 inches or (14 x 10 x 3 inches) Cover with noodles, laid lengthwise, then cover noodles with a layer of meat sauce. Spread thin, smooth layer of ricotta over the meat sauce. Sprinkle with grated mozzarella and Pecorino Romano. Continue layers of pasta, sauce and cheese, alternating the pasta in opposite directions for each layer (lengthwise, the crosswise, etc.) Finish with a layer of meat sauce covered with sliced mozzarella and sprinkle with Pecorino Romano.

8.  Bake in preheated oven for about 45 minutes or until cheese topping has melted and lasagne is bubbling.

9.  Remove from oven and allow to rest for 15 minutes before cutting into squares and serving

Original Caesar Salad

There are many claims as to who invented Caesar salad.

According to Caesar's daughter Rosa, on July 4th 1924 the salad was created on a busy weekend at Caesar's Restaurant. It is said that Caesar was short of supplies and didn't want to disappoint the customers so he concocted this salad with what was on hand. To add flair to this he prepared it at the table.

This story is not certifiable however but it very well could have happened. I can vouch for the fact that this happens frequently in the restaurant business. The salad soon became a hit and people came to the restaurant just to get the salad. In particular the Hollywood set loved Caesars I got this recipe from the owner of an Italian restaurant in Tijuana that Monica and I frequented whenever we were in Tijuana

Original Caesar Salad

Giorgio Celmo

 Ingredients:

Separated leaves of 2 large heads of romaine lettuce

2 large cloves of garlic, pressed in a garlic press

salt

one can of anchovies, drained

3/4 cup of extra virgin olive oil

3 limes

2 tsp Dijon mustard

2 coddled eggs (i.e., boiled for exactly one minute)

Worcestershire sauce

hot pepper sauce

2 cups of freshly toasted croutons     

½ cup parmesan cheese

peppercorns in a grinder                     

Method:

Separate the romaine lettuce leaves, wash them gently, and reserve 6 to 8 whole unblemished leaves per person for the salad. Pat or shake the leaves dry and refrigerate until it’s time to make the salad. In a large bowl combine the garlic, half the anchovies and salt; press them together with a fork until the anchovies are broken up. Add the olive oil. Whisk in the juice from three limes use a cloth to catch the seeds). Add the Dijon mustard. Add only the yolks from the two coddled eggs (discard the whites). Throw in a couple of dashes of Worcestershire sauce and a dash of pepper sauce. Mix the dressing together. Now throw in the romaine lettuce leaves, scooping them in the dressing until they are well covered. Throw in the croutons, sprinkle with the parmesan cheese and grind some pepper on top of the bowl of salad. If you like, you can top each serving with two or three of the remaining anchovies.       

Italian Potato Salad

Italian Potato SaladGiorgio Celmo

1 pound new red potatoes
1/4 cup water
1/2 teaspoon salt
1 small red onion -- thinly sliced
1/3 cup sliced ripe olives
1/2 cup chopped green pepper
1 tomato -- chopped
1/2 cup Italian dressing
2 tablespoons snipped fresh parsley
1 tablespoon parmesan cheese

1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt. microwave safe casserole. Add water and salt. Cover with lid. Microwave on high for 9-10 minutes or until potatoes are tender; stirring once. Drain and cool.

2. Add onions, olives, green pepper, tomato, dressing and parsley. Mix lightly to coat evenly. Refrigerate until chilled. Stir before serving and sprinkle with cheese.

Black Magic Dust

Magia Negra en Palvo

When I was living in Mazatlan I ate at a little restaurant that was close to my house. I became friends with the owner and his wife. They made typical Mexican food but had an unusual spice blend that just made the food delicious. They were kind enough to give me the recipe below. I have used the mix as a dry rub for pork ribs and for baked chicken wings before I turn them into how wings, Ive also used it on roasted potatoes.

Black Magic Dust
Giorgio Celmo

1/4 cup paprika
3 tablespoons chili powder
2 1/2 tablespoons dry mustard
2 tablespoons coarse kosher salt
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 tablespoon cayenne pepper
1 tablespoon ground black pepper

Store in air tight container

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

Giorgio Celmo

Now is the time of year to make those delicious toasted seeds. I’m no health food freak but I can tell you pumpkin seeds have a lot of vitamins, not so much on the protein side but enough to make worth wild to toast up some from your pumpkin.

Ingredients:

Seeds of one or two pumpkins

2-3 Tablespoons of vegetable oil

Sea salt course ground to taste

Directions:

In a colander, rinse seeds to remove any pieces of the stringy parts of the pumpkin, and pat dry with paper towels. Spread seeds out on a cookie sheet and let dry, you can speed this process up by setting your oven for a very low temperature and leaving the door ajar. Once seeds are dry, Pre heat oven to 350 degrees, toss seeds with oil and salt to taste. Toast seeds in the oven stirring every 5 minutes until golden brown, about 25 minutes. Let cool completely and add more salt if desired

Have some fun. Carving that pumpkin is fun but the seeds inside are delicious, and nutritious, I’m no health fanatic but these seeds are loaded with vitamins. Clean them bake them up and enjoy, a great treat.

Croutons

Croutons

Giorgio Celmo

Ingredients:

3 Tablespoons Butter or Margarine

2 Tablespoon Grated Parmesan

½ Teaspoons Each Garlic Salt and Celery Seeds

½ Teaspoons Each Dried Oregano and Basil Leaves

2 Cups of Leftover Bread cut into ½ inch squares

Directions:

In a medium bowl, heat butter in microwave on high until melted, about one minute.  Stir in cheese and spices and blend well, add bread and toss until well coated.

Microwave on high 3-5 minutes, until light brown  and sizzling, let stand until crisp and cool. Try  different spice combinations to your taste.

My Mom's Cheese Bread

This bread is so good I can’t wait for it to cool down enough to eat.

Try it I bet you will be hooked after the first bite

Giorgio Celmo

Ingredients for Bread:

1 Package active dry yeast, dissolve yeast in ¼ cup lukewarm water.

2 Tablespoons Vegetable shorting

1 Tablespoon Sugar

1 Teaspoon Salt

*¾ Cup Scalded milk cooled to Luke warm

2 ¼ Cups flour

Directions for Dough:

In a Large mixing bowl or clean dry counter place the 21/4 cups of flour.

Make a hole in the center of the flour and put all remaining ingredients in the hole.

Knead dough until well blended and soft about  3 minutes. Place dough in a greased mixing bowl, cover with a cloth and place in a warm draft free area for 1to 1 1/2 hours.

Grease a 13x9x2 baking dish, put dough in dish and press down lightly to cover entire dish cover and let rest another 45 minutes to 1 hour

Ingredients for Topping:

1 Egg

5 Tablespoons Milk, room temperature

2 Tablespoons Grated onions

½ Teaspoon Salt

2 ½ cups Grated yellow cheese

1 ½ Teaspoons Caraway or Poppy seeds

Directions for Topping:

Preheat oven to 425 f

Combine all ingredients in a mixing bowl. ExceptSeeds. Combine to mix well

And spread evenly over dough. Sprinkle the chosen seeds on top of cheese mixture.

Bake in oven for 15 to 10 minutes

Serve warm, cutting into squares.

J.L. Hudson's Salad

J.L Hudson’s Salad Dressing & Salad

For those of you that remember J.L. Hudson’s in Michigan you will remember the restaurant and the fabulous salad call the “Maurice Salad” I don’t know the origins but I do know they made it.

DRESSING:2 t. white vinegar
1 1/2 t. lemon juice
1 1/2 t. onion juice
1 1/2 t. sugar
1 1/2 t. Dijon mustard
1/4 t. dry mustard
1 c. mayonnaise
2 T. chopped fresh parsley
1 hard cooked egg, diced
salt to taste

SALAD INGREDIENTS:14 oz. ham, cut into strips
14 oz. cooked turkey breast, cut into strips
14 oz. Swiss cheese, cut into strips
1/2 c. slivered, sweet gherkin pickles
1 head Iceberg lettuce, shredded
12-16 pimento stuffed green olives

Combine the first 6 dressing ingredients and stir to dissolve the sugar. Add remaining dressing ingredients and mix well. Combine the ham, turkey, cheese and pickles together in a large bowl. Toss together with the dressing. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives

Pasta Fazool

This recipe was created by my sister, who in her own right was a fabelous cook. I pay tribute to her by posting her recipe; "Marilyns Pasta Fazool"

My Sister’s Pasta Fazool

Marilyn Boyer
Giorgio Celmo

Ingredients:

½ Cup olive oil

1 Medium onion finely chopped

2 Stalks of celery w/leaves chopped

1 Green pepper cleaned and chopped

1 Clove of garlic finely chopped

1 Teaspoon parsley, fresh if you can

1 Teaspoon basil fresh julienned

1 Can imported pear tomatoes, crushed by hand (28 oz.)

2 Cans red kidney beans

1 Can of tomato paste (6 oz.)

Six ounces of water from tomato paste can, don’t rinse it before.

1 ½ Cups ditalini, or elbow macaroni

1 Cup Shredded Pecorino Romano or Parmesan cheese

Salt and pepper to taste

Directions:

Over medium high, heat olive oil, when it shimmers add onions, pepper, celery and garlic in his order. Cook for about 5 minutes until vegetables soften, add the crushed Italian tomatoes with tomato paste and the 6 ounces of water from the paste can.

Reduce heat and simmer for about 1 ½ hours stirring occasionally. After simmering add 2 cans of red kidney beans with juices. Continue cooking on low heat. Meanwhile cook according to manufactures instructions the  ditalini pasta to aldante, drain pasta and add to sauce and cook for an additional 5 minutes.

To this add fresh basil, and cheese.

Free Chicken ??

Yep you read that right. “Free Chicken” When we arrived here from Mexico we were shopping at Meijers and a store clerk was pushing a cart of their rotisserie chickens.

She stopped and asked if we wanted a free chicken. My wife being from Mexico was suspicious and said no, I quickly stepped up and said yes.

I then asked the reason for free chicken and was told that the holding time had expired and they could not sell them any longer, so they give them away.  

Since that first time we have gone several times, I would say at least 15 times and have gotten free chicken, we don’t always ask for chicken but we always check.

The trick is the time, they have to time stamp the chickens before placing on the display stand according to the health department, all stores are required to do this. I was at Kroger’s and noticed expired chickens were on display.

We have learned that the chickens expire most often between 2:30 and 3:30 in the afternoon, if you find one just take it to the counter were they sell prepared foods and ask if you can have it, it may take a few minutes but you’ll walk out with a free chicken.

We often go and check the chickens when we arrive, if they are about to expire we grab the flavor we want and complete our shopping trip, at the checkout area we just tell the clerk it has expired and its free, we have never been stopped.

 What you do with your chicken when you get home, is up to you but we often make a salad and put slices of the chicken in the salad. Next time you’re at a store give it a try, send me your comments, Good Luck

Broasted Chicken

The Broaster Company, a 4-man partnership was started in Wisconsin in 1954. Selling the broaster line of specialty foodservice equipment, accessories, and food product ingredients. They developed the pressure cooker technique of broasting chicken with their special blend of spices. Being from Detroit broasted chicken is a favorite I can remember from long ago. I wanted to create this dish at home but little information is available on the process or technique. Through some trial and error I developed this technique with a blend of spices you can purchase at the grocery store. You will need a pressure cooker and the key is follow the quantity of oil, this is paramount to getting perfect broasted chicken without that greasy taste and texture.

Broasted Chicken

Giorgio Celmo

1 fryer chicken, cut into serving pieces
6 cups water
¼ cup salt
1 cup seasoned Fry Mix  (Drakes Crispy Fry Mix)

½ cup cornstarch
2 tablespoons baking powder

1 Teaspoon Lawry season Mix
Salt and pepper to taste

combine the water and the salt in a large bowl. Place the chicken pieces in the water and let the chicken soak for at least one hour refrigerated. Do not drain the chicken pieces.

Fill the bottom of the pressure cooker with about 2" of canola oil. The amount of oil should not be more than 2" in depth. Heat the oil in the pressure cooker, uncovered, until the oil reaches 375.

Combine the seasoned fry mix, cornstarch, baking powder, Lawry seasoning and salt and pepper to taste.

Whisk in enough water to the dry ingredients to make a thin, runny batter.

Dip the chicken pieces into the batter. Move the chicken pieces around so that they are thoroughly coated in the batter.

Using tongs take the chicken pieces from the batter and put them into the pressure cooker. Deep-fry the chicken in the pressure cooker, uncovered, for 2 minutes.

Carefully slide the lid onto the pressure cooker base. Tighten down the lid. You will see some steam release from the pressure valve. This is normal.

Cook the chicken for 10-12 minutes.

Carefully pull up on the pressure valve and let the steam escape for about 1 minute, then loosen the lid and slide it off.

Remove the chicken from the pressure cooker with tongs and place on a rack to drain.

Let the chicken cool for 20 minutes before eating

Shrimp Burger

Shrimp Burgers

Giorgio Celmo

Ingredients

• 1 1/2 pounds shrimp, peeled, deveined and chopped
• 1/2 cup finely chopped yellow onions
• 1/4 cup finely chopped red bell peppers
• 1/2 cup finely chopped celery
• 1 large egg, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped parsley
• 1 teaspoon baking powder
• 1/2 cup all purpose flour
• 1 cup vegetable oil, for frying
• 6 hamburger buns, split in 1/2 crosswise and lightly toasted
• Homemade Tartar Sauce, recipe follows
• Shredded lettuce
• Sliced vine-ripened tomatoes

Directions

In a bowl, combine the shrimp, onions, bell peppers and celery with the beaten egg. the salt, cayenne, green onions, parsley and baking powder and mix well. Cover and refrigerate for 2 hours.

Remove the mixture from the refrigerator and form into 6 patties.

In a shallow bowl, combine the flour with pepper One at a time, dredge the patties on both sides to lightly coat with flour.

In a large, heavy skillet, heat the oil over medium-high heat. Add the shrimp patties in batches and cook on both sides until golden brown, about 8 minutes. Drain on paper towels.

To serve, spread the insides of each toasted bun with tartar sauce, place a patty on the bottom 1/2 of the bun, dress with lettuce and tomatoes, and top with the other bun 1/2. Serve hot.

Homemade Tartar Sauce :

1 cup homemade or good quality store-bought mayonnaise

2 tablespoons chopped green onions (green part only)

2 tablespoons dill pickle relish

1 tablespoon chopped capers

1 tablespoon chopped fresh parsley leaves

2 teaspoons Dijon mustard

2 teaspoons minced garlic

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon cayenne

In a bowl, combine all the ingredients. Adjust seasoning to taste. Cover with plastic wrap and refrigerate for 1 hour before using. Serve chilled within 24 hours.

Yield: about 1 1/4 cups

Living in Mexico I was lucky to live close to the pacific coast. We could go to the Mercado to buy fresh fish and shrimp very cheap. I love shrimp and had to get very creative to eat them in different ways. One is shrimp burgers, I love the taste. I also had to create a recipe for tartar sauce since it is unheard of in Mexico.

Marsala Portobello Mushrooms

Marsala Portobello Mushrooms

Giorgio Celmo

Ingredients:

6 tablespoons to 1/2 cup olive oil (not virgin olive oil)
3 large Portobello mushrooms, stemmed and sliced into 1/4-inch strips
1 teaspoon chopped garlic
1/2 cup sweet Marsala wine
1/3 cup demiglace (beef gravy thinned with water)
Salt (optional) and black pepper, to taste
1 tablespoon softened butter (optional)
Crusty bread

Directions:

1. Heat oil in 10-inch saute pan over medium heat. Add mushroom slices and saute 1 minute. Mushrooms will absorb most of the oil. Add garlic and cook 2 minutes, shaking pan to assure even cookin and to prevent sticking.

2. Add Marsala and stir to deglaze pan. Continue cooking until most of liquid is absorbed. Add demiglace and heat through. Season with salt and pepper.

3. Remove mushrooms with a slotted spoon and place in a small bowl; toss with butter and divide among 4 plates. Top with Marsala sauce, and serve warm with crusty bread to sop up the sauce. Makes 4 servings.

Giorgio’s Italian Baby Back Ribs

These ribs are the best tasting I have ever had. You can do the whole process in the house with your broiler. Add your favorite BBQ sauce and continue cooking outside on the grill or inside on the broiler. Everytime I make them I get rave reviews

Giorgio Celmo

Ingredients for Ribs:

1 or as many slabs baby back ribs,

  Chinese five spice powder

  Kosher salt

  Coarse black pepper

Directions for Ribs:

1. Char-boil on grill over medium to high heat, or in the broiler

2. Season the ribs liberally on both sides with spices. Place the ribs on the grill or broiler cook for about 5 minutes per side. Remove the ribs and allow to cool.
3. Preheat the oven to 350 degrees F.

4. Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake at 350 degrees for 1 hour. Remove the ribs from the oven and allow to cool while still wrapped.
Pre Heat Broiler or grill
5. Rub the ribs with your favorite BBQ sauce and place back onto heat for approxamily 5 minutes per side. Cut along bones and serve