Tag Archives: casserole

Double Dog Delightful – Retro Dog Dinner

7 Feb

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It’s hard to imagine someone as thrilled as I to have a meal made from all those inglorious cookbooks from the 60’s and 70’s. And yet at Hot Diggity, the happening hot dog restaurant on South Street in the great city of Philly,  they made not only a meal from these recipes, but a stellar banquet of hot dog laden retro delights.

Appetizers to start…

1. Hot Doggities – tempting pieces of hot dog enrobed in cornflakes

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2. Hot Dog Olives – olives stuffed with a cream cheese and hot dog mix

3. Glazed Hot Dogs – your favorite salad dressing (French, Ranch or Honey Mustard) on a hot dog

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4. Cuke and Hot Dog Spread

IMG_2392 (tres magnifique!)

Salads followed…

1. In the Pink  Potato Salad – potato salad colored naturally with red beet juice

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2. Apple and Hot Dog Salad -a macaroni salad with…well the name says it all

3. PERFECTION SALAD – this was a work of retro recipe art – a medley of salad vegetables encased in a beautiful work of Jell-o.

You’ll need two photos to really feel like you’ve seen it properly

IMG_2397 (one of the top dogs explaining about this dream of a salad)

IMG_2398 (2) (up close and tempting – notice the attractive radish garnishes)

And now, the Entree….

Oriental Hot Dog Casserole – back in the 70’s Chinese food was all the rage for experimental housewives looking to add some foreign flavor to their meals. (this mostly meant adding water chestnuts and little those little corn cobs to your recipes) That this is also a casserole meant it was both easy to make and exotic!

IMG_2400 (2)(even the serving dish is retro!)

Specialty of the House…

Of course you want to spoil your guests when you’re having them over for dinner and the staff at Hot Diggity was no exception. This main dish was a wonder to behold…

Hot Dogs in Fruited Brandy Sauce (so impressive!)

IMG_2399 (2)  A luscious dish gorgeously presented.

And when you think you can’t eat any more, there’s always room for…

JELL-O!!!!

Berry and lime Jell-o Mold

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Want some hot dog fun of your very own? Hot Diggity does more with hot dogs than you could ever imagine. See their website for more…

http://www.thehotdiggity.com/

or go to their facebook page to check out their latest events…

https://www.facebook.com/thehotdiggity

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Pick Your Poisson

3 Aug

Retro recipes are always a good time. Especially when they involve booze. The following recipes are from a 1971 cookbook I found in my local thrift store. A cookbook devoted entirely to cooking fish with booze. It’s so retro it’s current. Fish is the ultimate, sophisticated summer dish. Sure burgers and hotdogs on the grill is the aroma of summer, but when you’re cooking to impress, fish is a class act. Give that fish a drink and it’s smooth sailing on the sea of love.

stewed

So from the aptly titled, Stewed to the Gills, (by E. Lewin and B. Lewin) enjoy this sample of ripped recipes for “fried” fish. (I’ve chosen the following recipes based “sole”ly (a very poor fish pun) on the name of the recipe.)

Shrimp Swizzle

2 lbs shrimp, cooked and shelled

2 large onions, coarsely diced

1 clove of garlic, crushed

1 bay leaf

2 tablespoons oil

2 tablespoons butter or margarine

1/2 teaspoon salt

1/4 teaspoon coarse ground pepper

3 cups canned whole tomatoes

1 small can chunk pineapple

3 tablespoons dry sherry

1/2 teaspoon MSG or Accent (is Accent still available? – it’s been decades since I’ve heard it mentioned)

Saute the onions, garlic and bay leaf in oil and butter until the onions are golden brown. Salt and pepper lightly. Add tomatoes, reserving the juice. Break up tomatoes gently. Simmer for 15 minutes. Add 3 tablespoons of the liquid from the canned tomatoes, 3 tablespoons of the pineapple  juice, sherry and MSG/Accent.  Add pineapple and shrimp to sauce and mix well.  Correct the seasoning and simmer until the shrimp and pineapple are heated. Serves 6

Brandy Snappers

An elegant dinner party dish

4 pieces of red snapper

1/2 teaspoon of salt

2 cups of cooked rice

4 tablespoons butter

8 brandied apricots

2 tablespoons of apricot brandy

2 tablespoons chopped cashew nuts

Sprinkle the fish with salt, place it in a baking-and-serving pan, (I like the sound of this newfangled bit of kitchenware) and broil for 10 minutes at 400 degrees.  Remove from the broiler and reduce heat to 325. Border the pan with rice and dot fish and rice with butter. Return to the over for 5 minutes. Heat apricots in juice. Discard juice. Remove from oven and sprinkle the brandy over the fish. Nestle the apricots in the rice border. Sprinkle cashews over all. Serve immediately. Serves 4.

Hula Loopy

A crocked casserole? What bliss! This recipe combines a vast array of ingredients in a jolly, big mix that makes 70’s cooking such fun.

1 8-oz. can chopped clams, drained

4 green onions, chopped

4 water chestnuts, sliced

1 c. canned bean sprouts, drained

2 tablespoons soy sauce

1/4 tsp powdered ginger

1/2 can cream of celery soup

1/4 c, grated Parmesan cheese

1/4 c dry sherry

3 tablespoons shredded coconut

1 tablespoon lime juice

1/2 cup chopped macadamia nuts

Combine all the ingredients thoroughly, except macadamia nuts. Put the mixture in a buttered oven-to-table casserole. Bake in a 350 degree oven for 20 minutes. Remove from oven. Sprinkle with nuts and return for another 5 minutes. Serves 4.

all recipes from “Stewed to the Gills” by Esther Lewin and Birdina Lewin. Unfortunately this “cockeyed” cookbook is out of print but if you’re a lucky lobster like me you’ll find a copy in your local thrift store. Or try amazon.com…

http://amzn.com/0840212038