Looking into the past we sometimes find things that amaze us, enlighten us, make us smile, and make us cry.
It was in those days after Pearl Harbor, it never seemed possible that Honolulu could be invaded and conquered by the Imperial Japanese Army and Navy.
That said I was not really sure where to go, with such a heavy topic, as last week's episode. Though as I watched again and saw some of the beginning footage of life prior to the attack, what a time it was, but so was the innocence of the 1940's it would appear.
So I traveled back in time and came across some vintage menus and then that led me down the recipe road. I thought this would be a fun road even though Trader Vic's didn't open till 1950 I love the menu cover.
A very special place and one that holds a familiar name is WoFat's, it opened its doors in the late 1800's closing in 2005. And yes the original character was named for said restaurant, apparently an inside joke of sorts.
I always love looking at these treats from our past and forget about the prices... so I would love to give you all the recipes.. But I just found a couple for now and I hope you enjoy. Of course I have not been able to get the exact recipes, but i think I have come close, so I hope you can forgive.
- Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain.
- Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well. Add the bread cubes, eggs and broth; mix lightly.
- Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°.
- Drain fat from pan as it accumulates. Remove all dressing.
- Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
- Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.
- Chop crab meat and blend with cream cheese, steak sauce and garlic powder.
- Put ½ teaspoon of mixture in center of wonton. Fold square over cornerwise. Moisten edges slightly with beaten egg and twist.
- Deep fry until golden. Serve hot.
- The night before serving, prepare two boneless, skinless chicken breasts by first butterfly cutting them and then using the tenderizing mallet to even out the thickness.
- Mix brine solution water, salt, brown sugar and white pepper. Add chicken and cover and let them soak in the brine overnight in the refrigerator.
- On grilling day, grille pineapple slices and lightly baste with the sweet and sour sauced. Set aside and keep warm.
- Prepare a garnish of red onion and red, green and yellow sweet pepper slices. Cut the outer rings of the red onion in thirds and the inner rings in half to make approximately equal length onion strips. Sauté the onion and Bell pepper strips in butter until just soft and tender. Mix with just a bit of sweet and sour sauce. Set aside and keep warm.
- Remove the breasts from the brine and pat them dry with a paper towel. Preheat the gas grill, then turn the gas down to medium.
- Grill in minute and a half increments; one side, turn the chicken over, turn 90 degrees, then turn over again, for a total cooking time of 6 minutes. On the last two turns brush with a light coating of sweet and sour sauce. For serving, place a chicken breast on a serving plate, added two grilled pineapple slices and then garnish with the onion and sweet pepper sauté.
- The idea is to make a tasty chicken with a hint of sweet and sour. Just baste the pineapple with enough sauce to glaze. Add just enough sweet and sour sauce to the onion and peppers to lightly coat them.
- When basting the chicken on the grill, use just enough sauce to make a glaze. The result is a tasty, tender chicken with just a hint of sweet and sour but not enough to overpower the taste of the chicken.
- Measure, sift and mix all dry ingredients. Whisk together the milk and egg; add to dry ingredients. Fold in the mashed bananas. If too thick add a little milk, and if batter seems too thin, add flour. Batter should have consistency to mound up in a spoon.
- Heat deep fryer to about 375° or add 1 inch of oil to a deep skillet or kettle and use a deep fryer thermometer to check temperature.
- When fritters will cook in 5 minutes, the oil is ready. Drop by spoonfuls in small batches. As fritters brown on one side turn. Drain on paper towels. Keep warm and just before serving sprinkle with cinnamon sugar or powdered sugar. Serve warm with syrup, if desired. Serves 10 to 15.