American Recipe Collection: Eastern

Lesberg

Appetizers

GUS’S VILLA ROSA

5923 Old Winter Garden Road

Orlando, Florida

(305) 299-1950

Proprietor Chef: Gus Stamatin

JALAPEÑO MUSSELS

2 cloves garlic, finely chopped

½ cup finely chopped onions

1 jalapeño pepper, chopped very fine

2 tablespoons olive oil

1 15-ounce can crushed tomatoes

1 teaspoon oregano

1 teaspoon chopped parsley

1 tablespoon sugar

Salt to taste

24 steamed mussels on the half shell Grated mozzarella cheese, or any cheese desired

Sauté the garlic, onion, and jalapeño pepper in the olive oil until lightly browned. Add the tomatoes, oregano, parsley, sugar, and salt. Simmer for 15 minutes. Lay out the mussels on the half shell and completely cover each with sauce. Set aside for at least 1 hour. When ready to serve, top each mussel with some cheese and place in a preheated 350° oven for 10 minutes.

Serves 4

CARMELO’S ITALIAN RESTAURANT

14795 Memorial Drive

Houston, Texas

(713) 531-0696

Proprietor/Chef: Carmelo Mauro

BOCCONCINO

8 1/2-inch slices mozzarella cheese

4 thin slices of ham

Flour, for coating

1 egg, beaten, for dipping

Bread crumbs, for coating

Tomato sauce, enough to cover

Parsley, for garnish

Place each slice of ham between 2 slices of cheese and then cut each diagonally in half. Dip the pieces into the flour, then into the beaten egg, then into the bread crumbs. Deep fry until golden brown. Place on a serving plate, top with tomato sauce, and garnish with a sprig of parsley.

Serves 4

JUSTINE’S

919 Coward Place

Memphis, Tennessee

(901) 527-3815

Proprietors: Justine and Dayton Smith

CRABMEAT JUSTINE

¼ pound butter

1 cup dry sherry

½ pound lump crabmeat

Dash of Worcestershire sauce

Dash of Tabasco sauce

Squeeze of lemon juice

10-12 slices of French bread, toasted

Hollandaise sauce, to taste

Melt the burter in a saucepan. Add the sherry, crabmeat, Worcestershire, Tabasco, and lemon juice, taking care not to burn or boil the mixture. Place about 2 tablespoons of the mixture on a slice of toasted French bread, top with Hollandaise sauce and lightly brown under the broiler.

Serves 4 to 6

BJ’S FOOD AND SPIRITS

290 Omni International

Atlanta, Georgia

(404) 586-9361

Proprietor: Robert A. Sotis, Jr.

Chef: Patrick J. O’Leary

BAKED CLAMS OREGANO

3 6 1/4 ounce cans whole baby clams in broth

2-4 cloves garlic, finely chopped

½ cup olive oil

1 tablespoon lemon juice

1 9-ounce can Italian-style bread crumbs

1½ tablespoons whole oregano leaves

2 tablespoons grated Parmesan cheese

¼ teaspoon salt

¼ teaspoon black pepper

24 clam shells

1 tablespoon lemon juice

Paprika

Drain the clams and set aside, reserving the liquid. Sauté the garlic in the olive oil, then add the lemon juice and clam broth. Remove from the heat and set aside. Place the bread crumbs in a mixing bowl, add the oregano, Parmesan cheese, salt and pepper, and stir. Mix in the clams, then add the clam broth mixture, and stir until all the ingredients are moist. Fill each clam shell with approximately 1 1/4 ounces of the mixture. Place the filled shells on a baking sheet, sprinkle with paprika, and bake in a preheated 350° oven for 20 - 25 minutes. Serve with lemon wedges.

Serves 4

OLD SAN FRANCISCO STEAK HOUSE

10223 Sahara

San Antonio, Texas

(512) 342-2321

Proprietor: Bill Been

Chef: Inncencio Gutierrez (Panchito)

MARIE’S MARINATED SHRIMP

2 pounds shrimp, peeled and deveined

1½ cups vegetable oil

1½ cups white vinegar

½ cup sugar

1½ teaspoon salt

1½ teaspoon celery salt

2 medium onions, sliced and separated

4 tablespoons capers with juice

Boil the shrimp for about 2 minutes. Let cool. Combine the oil, vinegar, sugar, salt, and celery salt, and blend thoroughly with wire whisk. Mix in the shrimp and onions and stir. Add the capers and mix gently. Refrigerate at least 5 hours before serving.

Serves 4 to 6

ARNAUD’S

813 Bienville Street

New Orleans, Louisiana

(504) 523-5433

Proprietor: Archie A. Casbarian

MARINATED SHRIMP

5 pounds shrimp

3 bay leaves

2 white or red onions, thinly sliced

1¼ cups vegetable oil

¾ cup vinegar

1½ teaspoons salt

2½ teaspoons celery seeds

1 bottle capers with juice

Tabasco sauce to taste

Prepare at least 24 hours before serving. Cook the shrimp. Peel and slice the onions. Place alternating layers of shrimp, onions, and bay leaves in an enameled or pyrex baking pan until all are used. Combine the remaining ingredients and pour the marinade over the shrimp. Cover tightly. Turn the mixture from the bottom with a spatula several times before serving. This keeps the ingredients moist. Serve in a very shallow serving dish with as little liquid as possible.

Serves 8 to 10

LA LOUISIANE RESTAURANT

725 Iberville Street

New Orleans, Louisiana

(504) 523-4664

Proprietors: Joseph Marcello and Nick Mosca

SHRIMP MOSCA

2 ounces olive oil

2 pounds shrimp

6-8 cloves garlic

2 bay leaves

1 teaspoon whole black pepper, crushed

1 teaspoon salt

1 teaspoon rosemary

1 teaspoon oregano

1 ounce Sauterne wine

Heat the oil in a frying pan and add the shrimp and spices. Sauté for 15 - 20 minutes or until the shrimp turn pink. Add the wine and simmer for 10-15 minutes more.

The shrimp are peeled at the table and served with hot crisp bread for dunking into the sauce.

Serves 2 to 4

JEAN CLAUDE RESTAURANT

2404 Cedar Springs

Dallas, Texas

(214) 748-6619

Proprietor/Chef: Jean Claude Prevot

PÂTÉ DE POISSON

1½ pounds snapper fillets

4 slices fresh salmon

Salt and pepper, to taste

½ cup finely chopped parsley

2 cups fresh bread crumbs

24 asparagus spears

4 eggs

Dash cayenne pepper

3 cups very cold heavy cream

Butter, as needed for spreading

Paper, for covering pan

Skin the snapper fillets, remove any remaining bones, and dice. Skin and bone the salmon slices and cut them into small sticks. Add salt and pepper and marinate. Mix the parsley with the bread crumbs and add salt and pepper. Bring the asparagus to a boil and cook 2 minutes. Purée the diced snapper, eggs, 2 teaspoons salt, 1 teaspoon pepper, and cayenne pepper for 4 minutes. Pour in the heavy cream very slowly. Refrigerate for 15 minutes. Butter a rectangular dish and place it in the freezer for 10 minutes. Pour a 1-inch thick layer of the mousse in the dish, place a row of salmon sticks in the center and 2 asparagus spears on each side of the salmon. Sprinkle on a thin layer of parsley and bread crumbs. Pour in another 1-inch thick layer of the mousse, place 2 rows of the salmon and 1 row of asparagus in the middle, and sprinkle a thin layer of bread crumbs. Cover with the remaining mousse. Sprinkle on the remaining bread crumbs. Cover with buttered paper and bake in a baking pan in a bain-marie for 45 - 50 minutes in a preheated 375° oven. (Place the boiling bain-marie low in the oven.) After the pâté is cooked, let it cool for 20 - 40 minutes and serve.

Serves 8 to 10

DOMINICK’S RESTAURANT

3900 Williams Boulevard

Kenner, Louisiana

(504) 443-6112

Proprietor/Chef: Dominick F. Impastato, Jr.

DOMINICK’S VEGETABLE DIP

1 8-ounce package of Philadelphia-brand cream cheese

3 tablespoons mayonnaise

1 teaspoon finely chopped garlic

1 teaspoon paprika

3 tablespoons barbeque sauce

Blend all the ingredients together well. Serve with fresh crudités: cut-up cauliflower, broccoli, carrots, celery, and any other vegetables of choice.

Serves 20

L’ESCARGOT

1106 Madalena Avenue

Condado, Puerto Rico

(809) 722-2603

Proprietor/Chef: Rodolphe Moregolla

ESCARGOTS BOURGOGNE

24 escargots with their shells

¼ pound butter, softened

1 ounce parsley

4 cloves garlic

Dash thyme

Salt and pepper, to taste

Finely chop the parsley and the garlic. Add to the butter, thyme, salt and pepper, and whip until the mixture becomes creamy. Place a spoonful of the mixture in the bottom of each shell, add the meat of the escargots, and cover with another spoonful of the butter mixture.

Place on a baking sheet in a moderate oven for 5 or 6 minutes. When the butter boils they are done. Serve immediately.

Serves 1

DINING GALLERIES

4441 Collins Avenue

Miami Beach, Florida

(305) 538-2000

Proprietor: Fountainbleau Hilton

Chef: Helmut Tevini

ESCARGOTS CHAMPAGNE

1 leek, julienne, ¼-inch

2 ounces butter

4 whole shallots, diced

24 escargots, strained, with juice reserved

⅛ ounce fresh garlic, minced

6 ounces heavy cream

Basil, to taste

Tarragon, to taste

Salt and white pepper, to taste

3 ounces Champagne

4 croissants

Poach the leeks in 1/2 pint saltwater for 5 minutes. Reserve 1/8 pint of the cooking liquid.

Melt the butter in a skillet over medium heat. Add the shallots and sauté for a few minutes. Add the escargots and garlic and sauté for a few minutes more. Add the juice from the escargots, a few tablespoons of the cooking liquid, salt and pepper to taste, and reduce until the liquid is almost evaporated. Add the heavy cream, some basil and tarragon to taste, and the Champagne. Simmer until it reaches creamy consistency. Add the poached leeks and heat through.

Slice the croissants in half and spoon some of the escargot mixture on each bottom half. Cover with the top half of the croissant and serve.

Serves 4

PASQUET’S RESTAURATEUR

6730 22nd Avenue North

St. Petersburg, Florida

(813) 384-0550

Proprietor: Dennis M. Carter

Chef: Wm. Steffan Hicks

PASQUET EGG

8 eggs

1 ounce butter

¼ pint cream

Pinch salt

Pinch cayenne pepper

2 green scallion tops, finely cut on the diagonal

Pinch paprika

Place the eggs in an egg carton and cut the tops off with an egg cutter. Empty the eggs into a bowl and rinse the shells with cold water, pulling away any loose shell and membrane from the top. Drain the shells.

Place the butter and the cream in the top of a double boiler and, when hot, add the beaten eggs, being careful not to overcook the eggs or they will harden. (If they should, whisk in a little cold cream.) Cook, whisking until the eggs become thick and creamy. Season to taste at the end of cooking with salt and cayenne pepper. Using a 12-inch pastry bag with no tip, pipe the egg mixture into the shells, nicely mounding the tops. Sprinkle with the scallion tops and a pinch of paprika.

Serves 4 to 6

MASSON’S RESTAURANT

7200 Pontchartrain Boulevard

New Orleans, Louisiana

(504) 283-2525

Proprietor: Albert V. Masson

Chef: Robert Finley

BAYOU OYSTERS EN BROCHETTE

12 large fresh mushroom caps

6 dozen oysters

1 can artichoke hearts (12)

6 cherry tomatoes

Salt, pepper, and paprika, to taste

1 cup flour

½ cup vegetable oil

½ pound butter

¼ cup lemon juice

¼ cup white wine

⅛ chopped parsley

Prepare six skewers by alternating a mushroom, three oysters (through eye), one artichoke heart, three oysters, one tomato, three oysters, one artichoke heart, three oysters, and one mushroom cap. Sprinkle the skewers with salt, petter, and paprika. Dredge in flour and fry in oil until brown. Place the brochettes on a serving plate and keep warm. Pour the oil out of the pan and brown the butter. Add the lemon juice and the wine. Pour the sauce over the oysters, sprinkle with parsley, and serve.

Serves 6

LA BELLE VERRIERE

142 Park Avenue

South Winter Park, Florida

(305) 645-3377

Proprietor: Richard Cafarella

Chef: William Fulgoni

OYSTERS IMPERIAL

16 oysters

5 cups milk

½ cup roux (see instructions below)

1 pound frozen chopped spinach

2 ounces Parmesan cheese

Salt and pepper, to taste

Pinch of nutmeg

1 pound lump crabmeat

1 ounce sherry

1 teaspoon celery salt

Shuck the oysters and remove them from the shells. Rinse the oysters and clean the shells. Set aside.

Roux: Over a low flame, heat 1/4 cup flour together with 1/4 cup butter until well blended.

Make a cream sauce by bringing the milk to a boil. Add the roux to the hot milk. Stir the sauce well with a whisk. Cook for 10 minutes over low heat.

Cook the chopped spinach, strain, and squeeze it dry. Mix the spinach with half of the cream sauce. Add the Parmesan cheese, salt, pepper, and nutmeg. Mix well and set aside.

Squeeze the crabmeat dry and add to the remaining cream sauce. Add the sherry, salt, pepper, and celery salt. Mix well and set aside.

To assemble, take the 16 oyster shells and fill each with the creamed spinach. Place an oyster on top and cover with some of the crabmeat mixture. Sprinkle with bread crumbs and place a dot of butter on each. Bake for 10 minutes in a 400° oven.

Serves 2 to 4

FORTUNE COOKIE RESTAURANT

4525 Collins Avenue

Miami Beach, Florida

(305) 531-1294

Proprietor: Oscar Eng

DRAGON ROLLS

4 ounces shredded cabbage

4 ounces bamboo shoots, sliced

4 ounces water chestnuts, chopped

4 ounces mushrooms, chopped

12 pieces chopped lobster meat

24 small salad shrimp

24 small slices pork

4 teaspoons finely chopped chicken liver

4 thin egg-noodle wrappers (available in specialty food stores)

Mix the vegetables, shellfish, and meat together well. Divide the mixture into 4 equal portions and wrap in the wrappers. Be sure to enclose the mixture completely. Deep fry until golden.

Serves 4

PEKING DUCK HOUSE CHINESE RESTAURANT

7501 Highway 80 West

Fort Worth, Texas

(817) 560-1153

Proprietors: Gordon and Tony Chan

EGG ROLLS

4 ounces roast pork, thinly sliced

4 ounces cabbage, thinly sliced

2 ounces celery, thinly sliced

2 ounces bean sprouts, thinly sliced

1½ ounces bamboo shoots, thinly sliced

1 ounce black mushrooms, thinly sliced

1 ounce carrots, thinly sliced

½ ounce scallions, thinly sliced

¾ teaspoon salt

½ teaspoon MSG

1 teaspoon sugar

½ teaspoon sesame oil

Pinch of white pepper

10 egg-roll wrappers (available in specialty food stores)

In a shallow pan, fry the pork and vegetables together until tender. Add a sauce made of the salt, MSG, sugar, sesame oil, and white pepper. Cook for about 5 minutes.

Spoon some of the mixture onto an egg-roll wrapper. Wrap the skin completely around the mixture and seal. Deep fry the egg rolls at 350° for 4 minutes or until they are golden brown.

Serves 10

CRYSTAL BAKING COMPANY

1039 Ν. E. Loop 410

San Antonio, Texas

(512) 826-2371

Proprietor: Mr. Tom Tasos Tsirigotis

CHEESE WITH SPINACH PUFFS

8 ounces feta cheese

8 ounces cottage cheese

1 ounce grated Parmesan cheese

2 teaspoons Tabasco sauce

3 eggs, beaten

2 ounces spinach, coarsely chopped

6 ounces melted butter

1 pound filo (Greek pastry leaves)

Prepare the filling by combining the cheeses, eggs, spinach, and seasoning. Brush a cookie sheet with some butter. Cut the filo into thirds lengthwise. Cover two-thirds with a smooth damp towel to retain moisture. (Filo dries out quickly so work with speed.) Brush the top strip of filo with butter. Place a tablespoon of filling on the end of the strip. Fold the lower corner over the filling to make a triangle. Then fold the upper corner straight to the left to make the next triangle. Continue folding from side to side until the entire strip is used and forms a triangle. Place on the cookie sheet, one inch from the edge. Repeat until all the filo strips are filled.

Bake in a 350° oven for 15 minutes or until golden brown. Serve hot. The puffs may be frozen. To reheat, place on a cookie sheet and bake uncovered at 350° for about 15 minutes.

Makes about 16 puffs

FOULARD RESTAURANT

10001 Westheimer

Houston, Texas

(713) 789-1661

Proprietors: Foulard and Ady Nasser

Chef: Edmond Foulard

OYSTERS FOULARD

8 oysters

½ pound butter

½ pound margarine

1 medium onion (or shallot),

finely chopped

8 cloves garlic, finely chopped

3 strips anchovies, finely chopped

½ bunch of parsley

⅓ cup bread crumbs

½ tablespoon salt

⅓ teaspoon pepper

l½ ounces Pernod

1 cup heavy cream

Remove the oysters from their shells. Combine all the remaining ingredients, add the oysters, simmer for 2 minutes, and serve.

Serves 8 to 10 people

MAI-ΚΑΙ

3599 North Federal Highway

Fort Lauderdale, Florida

(305) 563-3273

Proprietor: Robert Thorton

Chef: Tommy Eng

SCALLOPS SINGAPORE

2 tablespoons peanut oil

½ teaspoon salt

10 ounces bay scallops, well drained

1-inch slice fresh ginger root, smashed and chopped

7-8 large fresh mushrooms, sliced into thirds

½ tablespoon sherry

½ cup chicken broth

1 tablespoon Oriental oyster sauce (if unobtainable, substitute soy sauce)

½ teaspoon MSG

1 scallion, shredded

Cornstarch

Heat the peanut oil in a wok over medium heat. Add the salt, scallops, and ginger root.

Stir briefly, then add the mushrooms and the sherry, stirring to prevent burning. Add the chicken broth, oyster sauce, and MSG. Cover and let simmer for about 30 seconds. Add the scallions and enough cornstarch to slightly thicken the mixture. Remove from the heat and serve immediately.

Serves 2

CAFE DE GENEVE

1519 South Andrews Avenue

Fort Lauderdale, Florida

(305) 522-8928

Proprietor: George Wales

Chef: Valerie Weber

EGG STUVING (EGG STEW)

1 quart milk

¼