Top 5 Lost Restaurant Recipes - Part 5

Maryland Fried Chicken

8 chicken thighs
2 cups whole milk
4 cups flour
2 tablespoons Old Bay Seasoning
2 tablespoons paprika
2 1⁄2 teaspoons sage
1 teaspoon salt
2 tablespoons pepper
Peanut oil, to deep fry

Wash the chicken parts and pat dry.  White chicken is drying, mix all the dry ingredients together in a large bowl. Dip the chicken into milk, allowing it to soak and then dredge in flour mixture and repeat.  Deep fry the chicken in peanut oil at 360°F for 20 minutes.  

Burger Chef's Special Sauce

1/8 cup dill relish 
1/8 cup of dehydrated onions
1 cup of salad dressing (Duke's or Miracle Whip)
1/4 cup of ketchup
1 tsp. curry Powder
1/2 tsp. Worcester sauce
1 tsp. chili sauce
Garlic salt to taste
Dash of Louisiana Hot Sauce

Add dehydrated onions into the dill relish. Let the mixture sit for a couple of hours for the onions to soak up the juice from the relish. While the relish mixture marinates, mix together the remaining ingredients and place them in the fridge.  After the relish has sat for a couple of hours, mix it in with the remaining ingredients that have been chilling in the fridge. Add a little hot sauce to bring out the flavor.


Orange Julius Drink

1 cup milk (whole, 2%, or skim)
2 teaspoons vanilla extract
1 6-ounce can frozen orange juice concentrate
1/2 cup sugar (or sugar substitutes, check package for equivalence)
1 1/2 cups ice

Blend the milk and vanilla by pouring the milk and vanilla in a blender and pulse until combined.  Add the frozen orange juice concentrate. Blend until fully combined with the milk.  Add the sugar and ice cubes and blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.  Makes 2 servings.

The Varsity Hot Dog Chili

1 pound ground chuck
1 3/4 cups water
2 tablespoons chile powder
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons salt
1 dash Tabasco sauce

Put water and all other ingredients except the meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. (Tip: Using a potato masher helps break the ground meat up finely)  Bring to mixture to a boil then reduce the heat to a simmer and leave uncovered until nearly all water is gone and the consistency is thick.

The Shrimp Boat Onion Rings

1 large onion, cut into ¼ inch slices
1¼ cups flour
1 tsp. baking powder
1 tsp. salt
1 egg
1 cup milk
¾ cup panko bread crumbs
1 quart oil for frying
salt for seasoning

Heat oil to 350 degrees F.  Separate the ¼ inch slices of onion into separate rings.  In a small bowl, combine flour, baking powder and salt. Coat onion rings in the dry mixture completely and set aside.  In a medium bowl, combine egg and milk and whisk.  Dip the flour-coated onion rings into the egg-milk bath and place on a wire rack to let excess egg-milk mixture drain.  While onion rings drain, pour Panko bread crumbs into a shallow dish. Dip egg-milk coated onion rings into Panko bread crumbs until completely coated. Spoon crumbs over the top to cover as necessary.

Place in hot oil and cook 1 to 1½ minutes on each side until it reaches a nice golden brown color. Flip rings over to cook the other side.  Place on a brown paper bag to let any excess oil drain off. Sprinkle rings with a little salt.




posted 04/27/2018 in Dining


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