What classic dish is due for a revival?

[Jaymes]

And how about daiquiris? Remember them? And 'frozen daiquiri parties'?

Daiquiris were everybody's favorite party drink until they got shoved aside by that sassy lass from Mexico, Margarita.

Edited September 22, 2006 by Jaymes (log)

[zoe b]

chicken and dumplings--nothing fancied up about it--I think just seasoned with salt and pepper and possibly an onion--one of my favorite dishes cooked by my mother--she grew up in Colorado, but her family seemed to cook more Southern than Western--I remember all the great aunts' fried chicken and mashed potatoes like a dream.

As for revivals--I've made rumaki a few times for parties and people just gobble them up--whether they remeber them or not they are always a hit.

Zoe

[Jenny McClure]

Chicken Kiev or Chicken Maryland. Those were on the menu in almost any family restaurant when I was growing up.

[Pan]

Chicken Kiev or Chicken Maryland.  Those were on the menu in almost any family restaurant when I was growing up.

←

Maryland Chicken was the first dish I ever cooked, when I was I think 9. I don't know what recipe I used, but I remember liking the results and being complimented by my parents, who I doubt would have told me they liked it if they didn't.

[ludja]

....

As for revivals--I've made rumaki a few times for parties and people just gobble them up--whether they remeber them or not they are always a hit.

Zoe

←

I made bacon horseradish dip for before Thanksgiving dinner last year and it was also a big hit!

[Ruth in Condechi]

I do see quiche. Problem is, much of it tastes like it's been made with skim milk.

Since relocating to Mexico City from New York city the yen for certain foods has been growing. So for Mexican Independence Day ("El Grito") Sept.15 decided to do several Quiches a la Mexicana!

The following are the ingredients used in each:

1. rajas (slices of roasted poblano chiles), sundried tomatoes and sauteed onions.

2. sauteed zucchini flower blossms and sauteed onions. (green chiles could also be added but then you lose the delicate flavor of the blooms).

3. with crumbled chorizo and rajas.

And of course with HEAVY CREAM!

[Ruth in Condechi]

I do see quiche. Problem is, much of it tastes like it's been made with skim milk.

Since relocating to Mexico City from New York city the yen for certain foods has been growing. So for Mexican Independence Day ("El Grito") Sept.15 decided to do several Quiches a la Mexicana!

The following are the ingredients used in each:

1. rajas (slices of roasted poblano chiles), sundried tomatoes and sauteed onions.

2. sauteed zucchini flower blossms and sauteed onions. (green chiles could also be added but then you lose the delicate flavor of the blooms).

3. with crumbled chorizo and rajas.

And of course with HEAVY CREAM!

←

And how could I forget the nights big favorite; huitlacoche quiche with a touch of finely grated queso oaxaca!

[blair]

I just had Shepherd's Pie a couple of weeks ago but this one looks <b>so much better</b>.

[Meredith380]

This IS a great thread!

I'd love for Lobster Thermidor and Lobster Newburgh to make a comeback as well.

←

Lobster Thermidor, Beef Wellington and Seafood (mixed-- scallops, shrimp and lobster meat) Newburg are all on the menu at the Manor in West Orange, NJ. They also still do "old school style" table side caesar salads, chateaubriand, etc. Yes I work there, but considering these things are almost extinct, I had to point it out.

[monkey2000]

I am in total agreement on rumaki. Teryaki and waterchesnut and bacon. Everyone loves food on toothpicks and chicken livers are cheap! Just don't mention liver when passing them to the guests. People like to prejudge.

Also Lobster Newburg, etc.

When I was a kid I adored something my mother used to make for company, this wicked broccoli and chicken something called Chicken Divan. May have had velveeta for all I know but it was AWESOME. At least it seemed so 25 years ago.

I also love those cheeseballs people would make for parties. A mess of cream cheese, cheddar, etc. mixed rolled into a ball and then rolled in chopped nuts and/or herbs. Mom made one for every party.

[snowangel]

Peter has requested Chicken ala King. He wants it on biscuits, not toast. I know I've done right by my kids when they know about the classics.

[nessa]

Chocolate Mousse fell out of favor? I make it at LEAST twice a year. It is the food of the gods.

[Peter the eater]

Chicken Cordon Bleu?

For weeks I've been whacking away at the six-plus kg log of Larsen's Ham in my fridge. I flattened a pair of homegrown chicken breasts, sprinkled liberally with generic Swiss cheese, and stuffed with ham. Into the fish cage and onto the grill, it was not at all bad.

I certainly wasn't trying to revive a classic, but this episode reminded me of how many recipes we-all have stuffed away in our brains. There really aren't many truly original dishes. Maybe when a new ingredient comes about, or when a technology transfers over to the kitchen.

[nakji]

Chicken Kiev or Chicken Maryland.  Those were on the menu in almost any family restaurant when I was growing up.

←

Maryland Chicken was the first dish I ever cooked, when I was I think 9. I don't know what recipe I used, but I remember liking the results and being complimented by my parents, who I doubt would have told me they liked it if they didn't.

Chicken Maryland sounds fascinating - the chicken is pan fried instead of deep fried? And sometimes comes with hush puppies? Does anyone have a recipe or methodology they'd care to share?

[heidih]

After watching one of those food shows last night I am on the souffle train again. I think the topic was for a major chef to discuss the best cheese dish they ever ate. Someone mentioned a super cheesy souffle. I have Julia Vol 1 and I did the spinach souffle as a complete novice so I think this is on the agenda again, especially since I have an oven that is correctly calibrated!