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2013


Mike Gordon's Pan Fried Black Grouper

From: Tony 
Sent: Friday, November 15, 2013 2:32 AM
To: phaedrus@hungrybrowser.com 
Subject: Mike Gordon's pan fried black grouper

When I first came to Florida, Mike Gordon's seafood restaurant was a huge thriving place on the 79th st causeway in Miami.  
This was the best grouper I have ever had anywhere.  I have searched the web, and your site, and find no trace of the recipe.  
I believe they went out of business somewhere around 1999.  

Thank you for any help, Tony

Hello Tony,

Sorry, Iím still having no success with any grouper recipes from Mike Gordonís Restaurant or from his other place, ďThe Fish PeddlerĒ on Biscayne. There are other requests for this recipe that have been on various message boards for years with no success. I can find lots of raves about the pan-fried grouper and blackened grouper from Mike Gordonís but no recipes. I did find the Mike Gordon's menu here: Mike Gordon's Restaurant Menu

Phaed

Julie, Jon, Gary, or Steven - Please e-mail me...


L.A. Times Orange Roughy with Dates, Lime Juice, and Jicama

From: Tina 
Sent: Saturday, November 16, 2013 3:21 PM
To: phaedrus@hungrybrowser.com 
Subject: You seem to find everything so....

I am asking for a recipe...
It was originally in the L.A. Times...Iím guessing mid to late 1980ís.  It was a recipe for Orange roughy...
made with a paste of dates and lime juice with chopped jicama....baked in the oven with fish stock.  
A friend of mine (since passed on) found it and we made it together. Thanks so much! 

Tina 

Hello Tina,

I cannot find any mention of this dish at all. Iíll post this on the site in the hopes that a reader can help.

Phaed

Phaed,

...last year, a Tina asked for a recipe involving orange roughy, dates, and lime juice that was published in the 
LA Times in the 1980s. I found the following recipe in the archives of another newspaper in California, but it 
was published in more than one publication, perhaps this is the one? It was published in 1985. I searched through 
the entire decade of the 1980s in the L.A. Times and could not find the recipe. Her description fits this recipe 
precisely, and it is indeed unique.

Gwen


Date Stuffed Fillets Continental 

4 New Zealand orange roughy or other white fish fillets 
1 cup chopped California dates 
Juice of 2 limes 
1/2 cup minced jicama or celery 
4 medium raw shrimp (frozen may be used if fresh shrimp are not available) 
China peas, mushrooms, baby summer squash and scallions or chives (or your choice of vegetables) 
Lemon or lime slices for garnish 

Marinate dates in lime juice for an hour or so. Mash dates down in juice and stir once. Add minced jicama or celery. 
Spread on fish fillets and roll, securing rolls with toothpicks. Place in a shallow buttered casserole with 1/4 cup 
fish stock or dry white wine. Cover and bake at 375  for 20 to 25 minutes or until fish is just firm. 

To microwave: Cover with wet paper towel and microwave on HI 8 to 10 minutes, turning casserole once. While fish is 
cooking, drop shrimp into simmering water for about 2 to 3 minutes until it turns pink. Cool under running water, 
remove shell and devein, leaving tail on. Steam or blanch vegetables or serve raw, depending on variety you have chosen. 
Remove fillets with a spatula to serving plate. Arrange vegetables around the fillet, top with shrimp and serve. Serves 4.
==============================================================================

YES! this is it!  I KNEW you would find it (thanks to your reader...wish I could thank them! ) 


Irish Mist Chicken

-----Original Message----- 
From: Kate
Sent: Saturday, November 16, 2013 11:44 PM
To: phaedrus@hungrybrowser.com
Subject: Irish Mist Chicken

A recipe that my siblings remember but don't have is Irish Mist chicken from 
the 1970s.  Here is what I remember:  take boneless skinless breast pounded 
thin.  Marinade in a mixture of Irish Mist, soy sauce, honey possibly.  Dip 
in egg. Coat with bread crumbs and sautť until done.  That's a guess.

It might have been on a Irish Mist packaging, but contacting the company has 
not lead to success.  It would be great if you came up with it as my 
siblings periodically bring it up and no one seams to have found it.

Kate 

Hello Kate,

The only recipe that I can find named "Irish Mist Chicken" is the one below, which doesn't fit your description. I searched for any chicken recipe at all that fit your description and called for whiskey, Irish Mist or otherwise, but I found nothing. I'll post this on the site in case a reader can assist.

Phaed

Irish Mist Chicken

4 slices baked ham
4 whole boneless chicken breasts
10 oz. can cream of mushroom soup
8 oz. sour cream
1/2 c. Irish Mist
1/2 c. sliced mushrooms

In 8 x 12 inch baking dish, arrange slices of ham.  On each slice of ham, 
place a chicken breast, skin side up.  Mix remaining ingredients and spoon 
over chicken, covering completely.
Bake in preheated 350 degree oven for 1 1/2 hours.  Serve over wild rice.
==========================================================================
From: "Gwen" 
To: phaedrus@hungrybrowser.com
Subject: Irish Mist Chicken
Date: Sunday, December 15, 2013 9:38 AM

Hello again, 

In response to Kate's hunt for Irish Mist Chicken, this recipe comes from a Irish Mist recipe booklet.

Celtic Chicken (serves 4 Ė 6)

3 chicken breasts, split, boned and skinned
1 egg, beaten (could be omitted if making a single serving)
1/2 cup Japanese soy sauce (or light)
1/2 cup Irish Mist liqueur
1 medium clove garlic, crushed
1 cup dry bread crumbs (more crunch if toasted)
1/4 cup each butter (or margarine) and cooking oil
1 lemon, cut in 6 wedges
Capers

Place chicken breasts between sheets of wax paper and pound until thin. In a medium bowl, mix together egg, soy sauce, 
Irish Mist and garlic. Place chicken in mixture, turning gently to coat. Let stand one hour.

Coat each chicken breast with bread crumbs. In a large skillet, heat butter and oil. Fry cutlets, 2-3 minutes on each side, 
or until crusty and brown. Drain on absorbent paper.

Serve on a bed of wild rice with lemon and capers.

Irish Soda Farls (griddle bread cut in triangle shapes)

Sift 1/2 lb. (8 oz.) of all-purpose flour (or half whole wheat), 1 level teaspoon of baking soda, 1/4 teaspoon of salt. 
Stir in 1/4 pint of buttermilk (about 1/2 cup and a bit more), and mix until the dough is soft. Turn onto a floured board 
and knead lightly, shaping into a round about 1/2 inch thick. Cut into quarters (or smaller). Bake on a floured griddle, 
or frying pan, for 10 to 15 minutes (or approx. 5 mins. per side) until lightly browned. 

Cushman's Bakery Sugar Cookies

From: M.M.
Sent: Sunday, November 17, 2013 9:52 AM
To: phaedrus@hungrybrowser.com 
Subject: (no subject)

I would like the recipe for sugar cookies sold at Cushman's Bakery in Brooklyn, NY during the 1940's.
Thank you.
M.M. 

Hello M.M.,

Sorry, no luck. In all the years that I have been doing this, the only Cushman's Bakery recipe that I have ever found is their Scotch Cookies.

Phaed

Hi Phaed,
Too bad. As a child I delighted in their large sugar cookies. They had just a hint of lemon flavor with their tops covered with sugar crystals. 
I have attempted to duplicate their flavor and consistency, but to no avail. I wonder if experimenting with the Scotch cookie recipe in order 
to get an idea of the basic ingredients they used would get me closer to the sugar cookie recipe. Would you be kind enough to send along the 
Scotch cookie recipe?  By the way, the Cushman Bakery of my childhood was at the corner of DeKalb and Cleremont Avenues.
Thank you.
M.M.

The scotch cookies recipe is on my site here: 4-4-11 Phaed

Phaed,
Thank you.
I'll experiment with the basic recipe, and if the process yields anything approaching the sugar cookie, I'll let you know.
M.M.

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