Tuesday, February 5, 2013

Who says you can't go back in time?

They call it retro, some call it old fashion, just would seem to me that everything old is new again.  This goes from fashion to food, to entertainment.  I have to admit I am always amazed when curl up and go through my grandmother's old cookbooks and see these recipes, many of which seem to have found their way to our tables today with an updated look we still seem to enjoy them just as much.   

Or is the the memory that these dishes may stir inside of us and the feelings that they may awake within us no matter what is may be.  But it does awaken something doesn't it?  It must as I am sitting here typing this now I am smiling at the thought of it.  

As you look back at some these recipes, I know whether is is 1973 or 2013 I think that you can enjoy them in any era, sound familiar?  I hope you enjoy the selection.  As I just said to a friend, I think there is just enough modern while trying to stay true to the past.


3 – 4lbs beef or chicken
2/3 cups soy sauce
1/2 cups sugar
2 Tbsp sherry or white wine
3 cloves garlic, minced
1 inch piece ginger, crushed
3 stalks green onion, finely chopped

  1. Mix all ingredients, soak beef or chicken for 4 hours or overnight in sauce. Turn pieces over and marinate with sauce. 
  2. Preheat oven to 325 degrees, bake in shallow pan at  for 50 minutes.  
  3. Add remaining soy sauce mixture, bake for 10 more minutes.
  4. Serve with chopped green onions and cilantro.


4 split broiler chickens

½ tsp garlic salt   
1 Tbsp sugar
½ tsp Hawaiian salt 
6 cloves garlic, minced
1 Tsp paprika                                  
4 Tbsp soy sauce
2 Tbsp sesame oil

  1. Combine marinade ingredients, place chicken in marinade.  Let chicken in marinade for 1 hour.  
  2. Grill or broil chicken until done.


1- 7 1/2 oz bottle Teriyaki sauce   
1 Tbsp sherry
1 T sesame seeds        
2 pounds mahi mahi fillets or other firm white fish

  1. Combine Teriyaki sauce, sherry and sesame seeds.  Add fish and marinate for 1 hour, turning occasionally. 
  2.  Barbecue or broil 5 inches from broiler for about 10 minutes per inch of thickness; turn half way through the determined cooking time, using marinade to baste. 


12 jumbo shrimp
3 cups beer
3 cups all-purpose flour
2 tsp baking powder
2 tsp garlic salt

1 tsp salt
1 tsp white pepper
2 cups Panko crumbs
2 cups shredded coconut
1 egg

  1. Peel and de-vein and butterfly the shrimp. Soak shrimp in iced water with the salt and white pepper for 15 minutes. 
  2. Mix Panko and coconut and set aside. Mix remaining ingredients to make a fresh beer batter. 
  3. Dip shrimp in beer batter then roll in coconut and Panko mix. 
  4. Deep fry until golden brown. Serve with your choice of sauce.


2 lbs lean pork butt

Hawaiian salt

Liquid smoke

  1. Cut pork butt into chunks about 6 inches by 3 inches. Drizzle with liquid smoke and salt liberally. 
  2. Place in slow cooker on low for at least 8 hours.  
  3. When cooked, shred in it's cooking liquids to maintain moisture, then you may drain after to maintain the moisture.  


2 ½ cups cooked white rice 
2 slices Spam, diced & cooked 
¼ pound bacon, diced & cooked 
¼ pound hot Portuguese sausage, diced and cooked 
4 eggs, scrambled, cooked and diced
1 bunch green onion, diced 
1 small round onion, diced 
1 Tbsp  minced garlic
4 T Oyster sauce 
2 T soy sauce

  1. Saute minced garlic and round onion in a large wok. 
  2. Add rice and mix, then add oyster sauce and mix. 
  3. Add meats and mix, add green onion and eggs and mix. 
  4. Add soy sauce and mix. 


4 large Maui (sweet ) onions         
1 cup Buttermilk Pancake Mix
½ cup cornstarch                 
¾ cup ice water or cold beer
½ tsp salt                               
Oil for deep frying

  1. Cut onions into slices ½ in thick; separate into rings.  Combine buttermilk pancake mix, cornstarch, ice water (or cold beer) and salt; mixing only until blended. 
  2. Heat oil for deep frying to 375 degrees.  Place several onion rings in the batter, allow extra batter to drop off.  Cook onion rings in hot oil and brown evenly on both sides.  Drain on absorbent paper.  

Coconut Rice Pudding

1 quart whole milk
1 cup arborio rice
1/2 cup sugar
1- 14 oz can unsweetened coconut milk
1/2 cup coarsely shredded unsweetened coconut

  1. In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
  2. In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool.
  3.  Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.


1 pk dry yeast                       
 ½ cup sugar
1 tsp sugar               
 ¼ cup melted butter
¼ cup warm water                    
1 cup evaporated milk
6 eggs                                    
1 cup water
6 cups flour               
1 tsp salt
¼ tsp lemon extract

  1. Dissolve yeast and the sugar in warm water.  In small bowl beat eggs until thick.  Put flour in large bowl, make well in center.  
  2. Add yeast mix into eggs and add lemon extract, sugar, butter, milk, water and salt.  
  3. Mix thoroughly to form a soft dough.  Cover and let rise until double.  In deep fat, drop dough by spoonfuls, fry until brown.  Drain and roll in sugar.

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