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2013

The Porthole Haddock Dishes

From: joyce 
Sent: Tuesday, April 16, 2013 12:57 PM
To: phaedrus@hungrybrowser.com 
Subject: have you ever heard of:

looking for the recipe: nerenburger rockafella sauce.
Have you even seen one for this? 
Thanks, Joyce

Hi Joyce,

I need more information. Where did you have this sauce or see it or hear about it?

Phaed

From: joyce 
Sent: Tuesday, April 16, 2013 3:19 PM
To: Phaedrus 
Subject: Re: have you ever heard of:
ok found out it was a dish made at a restaurant that my sister was given the recipe too from The Porthole restaurant in Lynn , Mass. 
and it had blue cheese dressing breadcrumbs, spinach not sure of what kind of fish. Don’t know where the name of that sauce came from,
Thanks, Joyce 

Hello Joyce,

This is a good example of why it’s important for people to tell me where they ate or heard of the dish that they want me to locate. I had zero success looking for anything called “nerenburger rockafella”.

After you told me it was from The Porthole in Lynn, MA, I was able to find a copy of their menu at: The Porthole There is no “nerenburger rockafella” on their menu, but they do have this on their menu:

Our Famous Rockefellers
A Delightful Blend of Leafy Spinach, Cheeses and Buttery Crumbs Great!

Haddock Rockefeller
Shrimp Rockefeller

I’ve no idea where the “nerenburger” came from, unless it’s the chef’s name. The fish, according to the menu, is haddock.

The original “Rockefeller” dish is “oysters Rockefeller”, created in 1899 at Antoine's restaurant in New Orleans. The dish was named for millionaire John D. Rockefeller because, like him, it was very rich. The original dish included, among other things, oysters, green onions, spinach, parsley, butter, and Herbsainte or Pernod to give it a slight anise flavor. It did not have any cheese or bread crumbs or bacon. Various chefs have put their own spin on the recipe so that nowadays it often has parmesan cheese and/or other cheese and/or bacon and/or breadcrumbs and/or other ingredients. They have also adapted it to other seafoods such as shrimp or various kinds of fish. It appears that this is basically what The Porthole serves. I had zero success finding The Porthole’s recipe, but there are recipes below for making Rockefeller dishes with shrimp or fish or oysters. I’ve no idea which of these might be closest to The Porthole’s Rockefeller, but I tried to pick recipes with the menu listed ingredients of spinach, cheese, and crumbs. I was not able to find a specific “haddock Rockefeller” recipe, but if you substitute haddock for the flounder in the “flounder Rockefeller” recipe below, it should work fine. Haddock filets tend to be thicker than flounder filets, so you may have to cook them a bit longer. Use your own judgment.

Flounder Rockefeller

Serves four
1 package chopped frozen spinach
4 tablespoons butter
1 celery stalk, diced
1 bunch spring onions, diced
1 large clove garlic, minced
4 tablespoons chopped fresh parsley 
1 tablespoon Worcestershire sauce
1/4 cup grated Parmesan cheese 
1/2 cup plain bread crumbs
salt to taste
red & black pepper to taste
4 small flounder fillets
    
Thaw spinach and drain thoroughly. Set aside.

Melt butter in large saucepan and sauté celery for 3 to 4 minutes. Add spring onions and sauté for an additional 2 minutes. 
Add garlic and parsley and simmer for 2 minutes. Add spinach and toss gently. Remove from heat before spinach begins to cook. 
Add Worcestershire sauce, Parmesan cheese, bread crumbs, and salt and pepper. Mix thoroughly.

Spread about a third of a cup of the mixture evenly on each flounder fillet. Roll length-wise (like a jelly roll) and hold 
together with toothpick. Sprinkle with salt and pepper. Arrange in buttered shallow baking dish and cover. Bake at 400 degrees 
for 15 minutes or until fish is flaky
------------------------------------------
Shrimp Rockefeller Recipe

Butter/Margarine    2 Tablespoon
Celery seed    1/2 Teaspoon
Worcestershire sauce    1/2 Teaspoon
Salt    1/2 Teaspoon
2 tablespoons sliced green onion with tops
Garlic    1 Clove (5 gm), minced
1 10-ounce package frozen chopped spinach, thawed
Lettuce    1/2 Cup (16 tbs), chopped
Light cream    1/2 Cup (16 tbs)
Egg    1 , beaten
Frozen shrimp    4 Ounce, cooked, shelled
2 tablespoons fine dry bread crumbs
Parmesan cheese    2 Tablespoon, grated
Butter    1 Tablespoon, melted

Directions
In medium saucepan combine the 2 tablespoons butter, celery seed, Worcestershire, and salt.
Stir in the green onion and garlic.
Cook, covered, 2 to 3 minutes.
Drain the spinach thoroughly; stir into mixture in saucepan with lettuce, cream, and beaten egg.
Cook and stir till mixture just begins to bubble.
Divide half the shrimp between two 8-ounce individual casseroles or baking shells.
Divide hot spinach mixture between the casseroles; top with remaining shrimp.
Combine the bread crumbs, cheese, and the melted butter; sprinkle evenly over the casseroles.
Bake, uncovered, at 375° for 15 minutes.
-----------------------------
Easy Shrimp Rockefeller
     
1 pkg. spinach souffle
1/4 c. melted butter
1 tbsp. grated onion
3 tbsp. fresh crisp crumbled bacon
1 tbsp. freshly chopped parsley
1/2 c. bread crumbs
Juice of 1/2 lemon
Swiss cheese
Shrimp (however many you wish)
Mix all but shrimp together. Add 4 drops Tabasco. Place shrimp in ramekin and add the mixture. Bake until heated through.
------------------------------------------
Rockefeller Sauce

3 (10oz. bags) fresh spinach
1 bunch green onions
leaves from 1/2 bunch green celery
1 whole bulb fresh garlic-peeled and separated
1 bunch fresh parsley
4 cups water
1 cup freshly grated Parmesan cheese
1 cup grated bread crumbs
1 lb. melted butter
1 jigger pernod (anise liqueur)
In large pot, boil spinach, onions, celery leaves, garlic and parsley in water, 20 minutes. Drain and chop in food processor. 
Return to pot and add cheese, bread crumbs, and melted butter, mix well. Add pernod and stir Serve over oysters.
For 5 dozen oysters or for shrimp or fish
------------------------------------------
Oysters Rockefeller

3/4 cup     firmly packed watercress sprigs (2 oz before discarding coarse stems, finely chopped
1-1/3 cup     firmly packed baby spinach (1 1/3 oz), finely chopped
3 Tbsp     finely chopped scallion greens
1 Tbsp     finely chopped fresh flat-leaf parsley
2 tsp     minced celery
3 Tbsp     coarse fresh bread crumbs (preferably from a day-old baguette
3-1/2 Tbsp     unsalted butter
1 tsp     pernod or other anise-flavored liquor
pinch     of cayenne
3      bacon slices 
about 10 cups kosher salt for baking and serving (3 lb)
20 small     oysters on the half shell, oysters picked over for shell fragments and shells scrubbed well

toss together watercress, spinach, scallion greens, parsley, celery, 
and 1 tablespoon plus 1 teaspoon bread crumbs in a bowl. melt butter in 
a 10-inch heavy skillet over moderate heat, then add watercress mixture 
and cook, stirring, until spinach is wilted, 1 to 2 minutes. stir in 
pernod, cayenne, and salt and pepper to taste, then transfer mixture to 
a bowl and chill, covered, until cold, about 1 hour. 

put oven rack in middle position and preheat oven to 450 f. 

while watercress mixture chills, cook bacon in cleaned skillet over 
moderate heat, turning, until crisp, then drain on paper towels and 
finely crumble. 

spread 5 cups kosher salt in a large shallow baking pan (1 inch deep) 
and nestle oysters (in shells) in it. spoon watercress mixture evenly 
over oysters, then top with bacon and sprinkle with remaining 
tablespoon plus 2 teaspoons bread crumbs. bake oysters until edges of 
oysters begin to curl and bread crumbs are golden, about 10 minutes. 

serve warm oysters in shells, nestled in kosher salt (about 5 cups).

==========================================================================

From: joyce 
Sent: Wednesday, April 17, 2013 8:43 AM
To: Phaedrus 
Subject: Re: Seafood Rockefeller

Thank you so much! I will pass this on and see if any are what they remembered. On the Menu it had Haddock Newburg 
so I guess that where they were getting the nerenburger part.

From: Phaedrus Sent: Wednesday, April 17, 2013 9:07 AM To: joyce Subject: Re: Seafood Rockefeller

Hi Joyce,

If it turns out to be “Haddock Newburg” that they want instead of “Haddock Rockefeller”, then let me know. I can probably find something for that, too (not the Porthole recipe itself, though.).

Phaed

From: joyce 
Sent: Wednesday, April 17, 2013 10:00 AM
To: Phaedrus 
Subject: Re: Seafood Rockefeller

This is the story, many years ago a dish was had at this restaurant with the spinach, breadcrumbs, a blue cheese dressing, butter, some kind of fish. 
The way I understood is it was layered in some way not sure of the order. Someone there(at restaurant) gave them the recipe and they don’t know what 
happened to it but they loved the dish and was wanting to try it again. They were from Ct. I wrote the restaurant to see if I can get the recipe for 
the  Haddock Newburg. Let you know if I hear from them. I would also like to see what you find. Thanks!

Hi Joyce,

Well, there’s the rub: neither Rockefeller nor Newburg dishes typically have blue cheese. Cheese sometimes, but not blue cheese. Haddock Newburg recipe below.

Phaed

Haddock Newburg

Ingredients
Haddock    3 Pound, dressed
Butter    2 Tablespoon
Flour    2 Tablespoon
Milk    1 Cup (16 tbs)
Sherry    2 Tablespoon
Cheddar Cheese    3/4 Pound, grated
Salt    3/4 Teaspoon
Dash of hot sauce
Buttered bread crumbs
Directions
Skin haddock; steam, covered, on rack in large shallow pan over boiling water for 20 minutes or until fish flakes easily. 
Break haddock into bite-sized pieces into greased casserole. 
Combine butter and flour in saucepan; blend well. 
Add milk gradually; simmer, stirring constantly, until smooth and thick- ened. 
Fold in sherry, cheese, salt and hot sauce; blend thoroughly. 
Pour sauce over fish; sprinkle with crumbs. 
Bake at 300 degrees for 30 minutes or until heated through.
------------------------------------------------------------------

Thank you so much! 


Particular Bread Pizza

From: Jay 
Sent: Wednesday, April 17, 2013 11:16 PM
To: phaedrus@hungrybrowser.com 
Subject: Fisherman's Wharf or Italian Cruise Ship Pizza Pizza

Phaedrus, 

Love your site and I'm proud to be able to say I've helped you find a couple of recipes in the past.  Here's hoping you and you readers can help me find one.

Twice in my life, I've encountered a delicious, thick bready pizza that I'd love to duplicate.  The first time it was from a vendor (a baker) at San Francisco's 
Famous Fisherman's Wharf.  This was 1974 or 75.  The second time was aboard the Italian cruise ship, Flavia, which cruised to the Bahamas out of Miami in 1976.  
I thought it may have been called "Italian Bakery Bread Pizza" but the recipes I've found online for that don't seem like they'd produce what I experienced.

The pizza was kind of like school cafeteria rolls, produced on a full sheet pan.  There seemed to be balls of dough laid together as in Monkey Bread or school rolls.  
Pizza sauce on top with parm or Romano cheese.  The balls of dough may have been dipped in tomato sauce before being laid on the pan.  I don't remember any meat toppings.

Hope someone can help.

Jay 

Hello Jay,

There’s not much way for me to search for this. There are a number of pizza shops listed as being located at SF’s Fisherman’s Wharf. I had no success searching by only a description of how the dish looks, with no name for the pizza shop and no precise name for the dish. The "Flavia" was taken out of service in 1980 and scrapped in 1982. I could not find anything about her food or her chefs. "Pizza rolls", of course brings up things like pizza sauce in egg roll wrappers.

You might take a look at this: Garlic Knot Monkey Bread and at the Utica Tomato Pie recipe here: Utica Tomato Pie I know they don't quite fit the description, but they might taste similar.

I’ll post this on the site, maybe it will strike a chord with someone.

Phaed


I also found this:

Pizza Buns

but, although this sounds sort of like the description I gave, it is not the same.  There was no tomato in the dough.  
Instead of individual balls, they may have poked holes in the dough so the sauce could penetrate down into the bread.

thanks for trying.

Readers: Note that we're looking for a particular thing here. There are lots of bread pizza recipes and there are things like "tomato pie", popular in the Northeast, that are similar, but Jay is looking for something in particular that he had at Fisherman's Wharf in San Francisco and on the cruise ship "Flavia".


Country Maid Bakery Wedgies

-----Original Message----- 
From: Beth 
Sent: Monday, April 15, 2013 4:27 PM
To: phaedrus@hungrybrowser.com
Subject: Wedgies

I'm looking for the recipe for Wedgies from a bakery in Portage, MI named El 
Dorado Country Maid Bakery.  Original owners look to be Otto and Anna Kaak. 
It just went out of business this year and was know for the "Wedgie" which 
is a triangle shaped cream filled doughnut with either caramel or chocolate 
frosting on top.  It is not Bavarian cream or whipped cream or even typical 
white cream filled.  I have been all over the internet and in cookbooks but 
have been unable to find it.

Hope you can help!

Beth

Hi Beth,

I had no success with this. The last owner appears to have been Debbie Banister. They have a Facebook page at El Dorado Country Maid Bakery, but they have not posted since they closed, nor have they responded to inquiries. I would say this recipe's not going to be available unless you can contact one of the owners or a former employee and they are willing to give you the recipe. I'll post this on the site in case one of them reads it and wishes to respond.

Phaed


Riley, Kansas School Cafeteria Pizza

From: Karla 
Sent: Thursday, April 18, 2013 12:49 PM
To: phaedrus@hungrybrowser.com 
Subject: Pizza from my school

Hello

I am trying to get the recipe for the thick crust pizza they served at my high school in Riley Kansas. 
It was thick crust and hamburger topping. The name of my schools were Riley County High, and Riley 
County Grade school. I sure would appreciate any help you can give.

Karla 

Hi Karla,

Sorry, I had no success finding even a mention of this pizza. I’ll post this on the site.

Phaed


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