Playboy’s Classic Champagne Cocktail

I’m still on vacation. I’m still chillaxing and enjoying the fact that I am done with the 1972 cards.

I’m celebrating, bitches.

And what is more celebratory than a little champs?

Um. NOTHING!

Enter Playboy’s Host & Bar Book by Thomas Mario (1971 edition)

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And the recipe for the Classic Champagne Cocktail.

Playboy Champagne Cocktail

A little bubbles, a little bitters, a little lemon and boom:
champagne cocktailYou can see how the sugar just kinda floated to the bottom. It needed more than just the carbonation of the sparking wine to mix up the sugar and bitters. But whatever. A sugar cube would have worked much better.

This wasn’t terribly fancy, but I love anything bubbles, and this was no exception.

I now want to revisit the book and make every single champagne cocktail that Playboy and Thomas have to offer.

But before I do that, I want to start the 1973 cards. And for me to crack open the 1973 set sooner rather than later, why not visit my Patreon page to help get the ball rolling?

brian kills

THE POWER OF BRIAN COMPELS YOU

I’m already a over a third of the way to my monthly goal (thank you, kittens!)!  If I hit that, well, then there will REALLY be a reason to bust out some more champagne cocktails!

And this. I will bust out this:

ring_of_gold

Look at that fucker. There are no words.

Except maybe for barf.

 

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99. Chicken-Aspic Vegetable Salad & the End of DiS! 1972

This is it, my friends. This is the LAST card.

And it is the one that we’ve all been waiting for, in all its shiny, towering, glory–No. 99 Chicken-Aspic Vegetable Salad!

chicken-aspic-vegetable

3 whole chicken breasts
5 cups boiling water
4 chicken bouillon cubes
2 celery tops
2 carrots
2 sprigs parsley
1 small bay leaf
1 tsp. salt
2 tbsps. unflavored gelatin
3-1/2 cups cooked vegetables (asparagus, carrots, corn, brussel sprouts, celery)
1-1/4 cups mayonnaise
3 black olives
salad greens
tomato wedges
paprika

Place chicken breasts in a kettle. Dissolve bouillon cubes in boiling water; add to chicken, bring to boil, skim. Add next 5 ingredients. Cover, bring to boil and simmer until chicken is tender. Cool chicken and broth quickly. Remove skin and bones from chicken breasts (irregular pieces of chicken are combined with vegetables in mold) Skim fat from broth.

Soften gelatin in 1/4 cup cold water; heat until gelatin is melted then combine with 4 cups broth. Correct seasoning, chill until syrupy. Add cooked vegetables and chicken chunks to 3-1/2 cups of chilled broth. Pour into a 2-quart mold, chill until set. To remaining 1/2 cup* chilled broth add 1/4 cup mayonnaise, mix until smooth and pour over chicken breasts to glaze them. Decorate each breast with 1/2 black olive, chopped parsley and a sprinkling of paprika.

To serve: Unmold vegetable aspic, garnish with greens. Arrange chicken breasts on platter, garnish with greens and tomato wedges. Makes 6 servings.

Dressing: Thin remaining 1 cup of mayonnaise with a little chicken broth. Add lemon juice if desired.

*If broth sets, heat it a little before adding mayonnaise.

Here’s the unmolding!

As soon as it was released from its mold, it started to slowly collapse and inch its way to the end of the plate.

DSCN1828DSCN1829I would like you to notice that I did try to replicate the ring of asparagus in a pretty pattern around the mold.

closeup

A for effort.

Too bad that I shit the bed on the rest of it.

It needed more gelatin to hold its shape. I don’t know if that was my fault or the recipe’s.

I even made the glazed chicken breasts and painstakingly topped them with olives and parsley. I cut them bite-size in case they were edible and anyone else wanted to try them:

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No one did.

99. was a momentous waste of food. It’s good that the rest of the food at my Christmas Parade Party Buffet was yummy.

But now I can say that I did it.

So, after five long years and 118 cards, we have officially come to the conclusion of Dinner is Served 1972… 

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Posted in 1970s, Chicken, Food, Jell-O, Recipes, Retro Food, Retro Recipes, Vegetables | Tagged , , , , | Leave a comment

9. Lentil Soup (with Orange Chiffon Cake)

March 30 is Turkey Neck Day.

And yesterday was Chiffon Cake Day.

So today I’m re-posting, all the way back from 2011, No. 9, Lentil Soup.

Because in it, I both cook with turkey necks and bake a chiffon cake.

Enjoy!

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The Emerald Cocktail

Happy St. Patrick’s Day!

I don’t have a lick of Irish in me, nor do I typically go out on St. Patrick’s Day, but that doesn’t mean that I don’t celebrate in my own, small ways.

Last year I went to Rick’s house for corned beef, cabbage, and some Irish Cheer cocktails.

The Irish Cheer is essentially a Manhattan made with Irish Whiskey instead of bourbon or rye. And no bitters.

This is the Manhattan No. 2 from the Savoy Cocktail Book (1930):

savoy manhattan

If the Manhattan is named after the island on which New York City stands, it makes sense that the same drink made with Irish whiskey would be named after the Emerald Isle. Right?

So I made a Manhattan. But instead of Angostura bitters, I used orange bitters because orange is one of the colors of Ireland’s flag.

Here it is:
emerald

Emerald Cocktail

  • 2 jiggers Irish Whiskey (I used Jameson’s)
  • 1 dash orange bitters
  • 1/2 ounce sweet vermouth

Shake. Strain. Garnish with cherry. 

It would have been super-cool if I had green Maraschinos on hand, but I did not. And I don’t recall seeing those as of late.

Anyhoo, cheers! And don’t drink too much green beer!

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79. Beef Medallions (Sauce Bearnaise)

What was special about 79?

It wasn’t the food–because I kinda shit the bed on the Sauce Bearnaise.

It’s that the photography was much improved!

medallions of beef card.jpgbernaise sauce beef recipe.jpg

No, not that photography–because that, dear friends, is pretty standard (although now I think that the blurry card photos are part of the blog’s charm).

It’s this photography:

kitchen party

Because there was a photographer friend of Claire’s in attendance that evening. And he took great pictures of Heather, Claire and me cooking. My kitchen looks so cute!

This is what I did for the hors d’oureves that were served with drinks before dinner…

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Liza Minnelli’s Potato Shells (1970)

Happy Birthday, Liza!

On March 12, Liza With a Z! will turn 70. Seventy!!!

To celebrate one of DiS!’s most favorite-ist people ever, I whipped up LIZA MINELLI’S POTATOE SHELLS.

potatoe.gif

You’re missing something at the end there, kiddo.

Yes, potatoe shells.

I first found the recipe online from the April 9, 1970 edition of the Victoria Advocate. They misspelled her name. Do they spell potato with an ‘e’ in Australia??? You can read the entire article HERE. The article was written by Johna Blinn, who had a syndicated newspaper column called Celebrity Cookbook.

But instead of sharing with you the newspaper version, here it is from Johna Blinn’s Celebrity Cookbook, a 500+ page whopper of a cookbook which I received in the mail yesterday!

celebrity cookbook

Sadly, most of the celebrities in it are dead now.

I have wanted this one for a while–I found it for under $3 online. So I was shocked when it arrived and it was the size of a phonebook. And filled with a ton of illustrations. Here’s Liza in her NYC apartment with her dog:

liza drawing

When I think of Liza, guitars and dogs do not come to mind.

I made these for the premiere of the new season of RuPaul’s Drag Race. Because of course I did. And had some friends over for the occasion.

And here’s the recipe (with all the words spelled correctly):

potatoesheelrecipe

 The secret ingredient is vodka! 

Rick joked that the vodka became an ingredient because Liza accidentally spilled some of her cocktail on them and just went with it. It’s what I would do!

So here they are:

liza's potato shells

They might not look like much, but they were delicious.

And I can see that these would be great as a twice-baked potato as well.

Well played, Miss Minnelli.

balls

Posted in 1970s, cookbooks, Food, Recipes, Retro Food, Retro Recipes | Tagged , , , , | 2 Comments

Luchow’s Hash a la Lubeck (1969)

A couple of months ago I made Hash a la Lubeck from the 1969 cookbook Campbell’s Great Restaurants Cookbook, USA.

Great Restaurants USA

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Made easy with canned soup!

Two weeks ago I went out on 3 Tinder dates in a 7 day period.

Both of these experiments had mixed results.

october blog 2 025

When this book came out, Luchow’s was still in business on East 14th Street in NYC. It shuttered its doors in 1982. But Luchow’s was a big deal–it is featured prominently in Vincent and Mary Price’s Treasury of Great Recipes.

So, this joint had the VP seal of approval! I settled on Hash a la Lubeck.

lubeck hash recipe

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october blog 2 033

As I just post pictures of the Hash a la Lubeck process, I’ll tell you about my Tinder-ing.

Because I know that’s why you’re here.

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Posted in cookbooks, dating, Food, Recipes, Retro Food, Retro Recipes | Tagged , , , , , , | 12 Comments

Happy 5th Anniversary, Dinner is Served 1972!

Yep. I got the little WordPress notification yesterday. February 24th was the day of my first post. Which was basically THIS:

So far I have learned that I need a lot to learn about blogging. I think that the cooking part of this whole thing will be much easier. I am still trying to find where I can put the whole “about” nonsense; because, without that, the point of said blog is rendered utterly moot (or moo, since it is as pointless as a cow’s opinion).

41. Fruit Stuffed Pork Loin was my first completed dinner.

I have fond memories of this dinner. I remember it being really good.

I guess you always remember your first time…

Also, I can go back and read what I wrote about it:

I must admit that the pork loin was really good. Very juicy. The fruit added just enough sweetness. I enjoyed the potatoes. I think it would be even better to glaze them and then put them in the oven to brown a bit. Overall, If I were to make this again I would change the sides to sauerkraut and dumplings and a braised kale or collard green. There would be no gravy.

Here’s a thought: what if I went back and made this dinner again? Ya know, to go back with everything I know now (e.g. I now can make a custard).

I think I could make 41. Fruit Stuffed Pork Loin AMAZING.

It seems a very appropriate ending to Dinner is Served 1972. Full circle and all that shit, amiright?

I think I just decided that I will do that.

But anyhoo,  the anniversary of Dinner is Served 1972 coincides with the adoption anniversary of my beloved King of the WTF Face, Brian!

WTF Brian

I know a lot of you tune in just for Brian. So…

Oh, Brian. That video kills me. I know it’s the music, but whatever.

REMEMBER! Only TWO dinners left before I wrap up this thing!

P.S. the traditional 5th anniversary gift is wood. Modern is silverware.

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Cara Cara Margarita & Rick’s Chickpeas

#HappyNationalMargaritaDay!

I got home from work and I did this:

DSCN2140

I just threw together stuff I had in my kitchen and bar.

And it was delicious.

Cara Cara Margarita

  • 1 and 1/2 jiggers tequila
  • 1/2 jigger triple sec
  • 1/2 tsp lime juice
  • 2 jiggers fresh-squeezed Cara Cara juice.

In a shaker with ice, combine all ingredients. Shake shake shake shake. Strain into salt-rimmed margarita glass filled with crushed ice.

Why Cara Cara? Because that’s what I had on hand. They are lovely little oranges.

I decided to make a little snicky snack to go with it. These are Rick’s Chickpeas because that’s where I learned how to make them–Rick’s house.

Rick’s Chickpeas

  • 1 can chickpeas
  • vegetable or olive oil cooking spray
  • cumin
  • kosher salt
  • garlic powder
  • chili powder

Drain and rinse chickpeas and pat dry. Put in a bowl. Spray with cooking spray. Toss with desired ratio of salt and spices. Put on foil or on broiler pan, whatever. Broil for 5 minutes. Stir. Broil for 5 minutes more or until desired crispy/burnt.

I love, love, love, love, love these. And they are perfect for any occasion. This version has decidedly a little bit of Mexican flair, but they can go any which way–garlic, basil and oregano for Italian, curry or garam masala for Indian, etc. etc.

Man, I wish I had another can of chickpeas. But I have enough for at least half another margarita.

Cheers!

 

 

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Happy 30th Birthday, Pretty in Pink!

How old does that make you feel?

Yeah, this month, thirty years ago, Pretty in Pink premiered.

Of all the John Hughes films, Pretty in Pink is my favorite. And not just because of James Spader’s portrayl of Steff:

giphy

That is the hotness right there.

It also has one of my favorite movie lines in history.

blane1blane3blane

You probably are well aware that the movie originally ended with Andie dancing with Duckie “Heroes” by David Bowie. But the test audiences thought that was a no-go. So Blaine got the girl.

But let’s face it, Molly Ringwald shouldn’t have ended up with either of them. They are both kinda creepy and stalkery. I mean, Duckie drives (bikes) by her house and just sits out there. He’s obsessed with her. And then there was the whole library computer thing with Blane:pretty in pink computer

I don’t care how cute you are, Andrew McCarthy, cyberstalking (although not a thing in ’86) ain’t cool.

Plus, isn’t Duckie gay?

Totes gay.

Whatever, I love the movie and the ending, as silly as it is, always gets me. OMD forever!

 

 

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