in article , Margaret Suran at
lid wrote on 8/29/04 10:06 AM:

>
>
> Rick & Cyndi wrote:
>> "Margaret Suran" > wrote in message
>> ...
>>
>>>
>>> http://www.nydailynews.com/08-30-200...p-194642c.html
>>> =======
>>
>>
>> Hmmm... don't know how Victor will feel but I thought the article was
>> interesting and the recipe sounded quite tasty. I have to admit that I
>> would feel the necessity to add some bacon to the rice... LOL Sometimes
>> I just can't leave a recipe alone.
>>
>> Cyndi
>>
>>
> You do not know Bubba, do you?
>

Well, I certainly wouldn't call it Mexican Chicken Kiev!
I think that is what would get under Victor's skin. Mine too, actually.
But it looks like a delicious recipe on it's own merits.

I would call it "MexiCali Chicken Rolls" or "MexiCali Stuffed Chicken
Breasts" or something like that.
It's actually just borrowing the technique of chicken kiev and varying the
stuffing ingredients. Chicken Kiev is chicken breast rolled around herbed
butter, coated in bread crumbs and fried.

This calls for cheese and chilies as the stuffing, then baking after the
seasoned bread crumb coating.

It's actually closer to Chicken Cordon Bleu (but without the ham) than it is
to Chicken Kiev.

Whatever you call it, it sounds great and I think it's something I will make
for my friend who loves Mexican food next time he comes over.

Sheryl Rosen wrote:

> Well, I certainly wouldn't call it Mexican Chicken Kiev!

Chicken Kiev was invented in NYC, if anyone cares.

nancy

Nancy Young wrote:
> Sheryl Rosen wrote:
>
>
>>Well, I certainly wouldn't call it Mexican Chicken Kiev!
>
>
> Chicken Kiev was invented in NYC, if anyone cares.
>
> nancy


Really? I never knew that. My mother came from a region near the
Ukraine and she told me about eating Chicken Kiev when she lived
there. She called it "a national dish" and said that she missed it
when she married my father, who came from a kosher background and
didn't mix meat and dairy. She also missed smoked pork butt. )

Margaret Suran wrote:
>
> Nancy Young wrote:
> > Sheryl Rosen wrote:
> >
> >
> >>Well, I certainly wouldn't call it Mexican Chicken Kiev!

> > Chicken Kiev was invented in NYC, if anyone cares.

> Really? I never knew that. My mother came from a region near the
> Ukraine and she told me about eating Chicken Kiev when she lived
> there. She called it "a national dish" and said that she missed it
> when she married my father, who came from a kosher background and
> didn't mix meat and dairy. She also missed smoked pork butt. )

(laugh) Well, I just heard it on some show, some famous restaurant
was trying to attract Russian immigrants, hence the name. That was
some time ago. I'll try to look it up.

nancy

Nancy Young wrote:
> Margaret Suran wrote:
>
>> Nancy Young wrote:
>>
>>> Sheryl Rosen wrote:
>>>
>>>
>>>
>>>> Well, I certainly wouldn't call it Mexican Chicken Kiev!
>
>
>>> Chicken Kiev was invented in NYC, if anyone cares.
>
>
>> Really? I never knew that. My mother came from a region near
>> the Ukraine and she told me about eating Chicken Kiev when she
>> lived there. She called it "a national dish" and said that she
>> missed it when she married my father, who came from a kosher
>> background and didn't mix meat and dairy. She also missed smoked
>> pork butt. )
>
>
> (laugh) Well, I just heard it on some show, some famous restaurant
> was trying to attract Russian immigrants, hence the name. That
> was some time ago. I'll try to look it up.
>
> nancy


Why bother? I like the idea of it really being Chicken New York much
more.

Nancy Young wrote:
> Margaret Suran wrote:
>
>> Nancy Young wrote:
>>
>>> Sheryl Rosen wrote:
>>>
>>>
>>>
>>>> Well, I certainly wouldn't call it Mexican Chicken Kiev!
>
>
>>> Chicken Kiev was invented in NYC, if anyone cares.
>
>
>> Really? I never knew that. My mother came from a region near
>> the Ukraine and she told me about eating Chicken Kiev when she
>> lived there. She called it "a national dish" and said that she
>> missed it when she married my father, who came from a kosher
>> background and didn't mix meat and dairy. She also missed smoked
>> pork butt. )
>
>
> (laugh) Well, I just heard it on some show, some famous restaurant
> was trying to attract Russian immigrants, hence the name. That
> was some time ago. I'll try to look it up.
>
> nancy


Why bother? I like the idea of it really being Chicken New York much
more.

Margaret Suran wrote:
>
> Nancy Young wrote:

> > Chicken Kiev was invented in NYC, if anyone cares.

> Really? I never knew that. My mother came from a region near the
> Ukraine and she told me about eating Chicken Kiev when she lived
> there. She called it "a national dish" and said that she missed it
> when she married my father, who came from a kosher background and
> didn't mix meat and dairy. She also missed smoked pork butt.

http://whatscookingamerica.net/Q-A/ChickenKiev.htm

Sorry they don't say the name of the restaurant, it was quite famous,
I knew of it. The name escapes me.

nancy

I posted this in Feb 1999... Below it is a thread from Victor also in Feb
1999. Both threads have been trimed/abridged.

Oven Chicken Kiev

1/4 cup margarine, softened
1 tablespoon fresh chives or parsley chopped
1/8 teaspoon garlic powder
3 each chicken breasts (whole)
1 1/2 cup cornflake crumbs
2 tablespoon fresh parsley, chopped
1/2 teaspoon paprika
1/4 cup buttermilk or milk

Mix margarine, chives and garlic powder. Shape into rectangle, 3 x
2". Cover and freeze about 30 minutes or until firm.

Heat oven to 425F. Grease square pan, 9 x 9 x 2". Remove skin and
bones from chicken breasts. Cut chicken breasts in half. Flatten
each half to 1/4" thickness between plastic wrap or waxed paper. Cut
margarine mixture crosswise into 6 pieces. Place 1 piece on center
of each chicken breast half. Fold long sides over margarine. Fold
ends up and secure with wooden pick.

Mix cornflake crumbs, parsley and paprika. Dip chicken into
buttermilk. Coat evenly with cornflake mixture. Place chicken, seam
side down, in pan. Bake uncovered about 35 minutes or until juices
run clear. Remove wooden picks.

To Microwave: Prepare chicken as directed. Arrange coated chicken
breast halves, seam sides down, on microwavable rack in microwavable
dish. Microwave uncovered on high 8 to 10 minutes, rotating dish 1/2
turn after 4 minutes, until juices run clear. Let stand uncovered 5
minutes.



Here is the original recipe I found in several Russian and Ukrainian
cookbooks.

Chicken Kiev

120 g (1/4 lb) butter, very cold
optionally, yolk of a boiled egg for mixing with the butter
4 fillets of chicken, with the wing bone attached
1/2 teaspoon salt
2 eggs
1/4 cup milk
1 1/2 cups breadcrumbs
2-3 cups clarified butter for deep frying

Cut the butter into 'pine cones' about 3 inch long and 1/2 inch thick.
Put it in the refrigerator. It must be kept very cold and hard until the
moment of using.

Notice that each chicken fillet consists of the larger outer and the
smaller inner part. Separate the parts with a knife. Sprinkle the Kiev
fillets with salt, lay them on the table, pound lightly until they are
about 2-3 mm (0.08-0.12 in), and in the centre of each outer fillet put
a 'cone' of cold butter (optionally mixed with the yolk of a boiled egg
before refrigerating). Roll the flesh of the inner fillet round the
butter, and then roll the outer fillet round it, leaving the wing-bone
projecting like the stalk of a pear. Be sure the butter is completely
sealed inside the fillet. Dip into egg beaten with milk, roll in
breadcrumbs, dip in egg again and roll again in crumbs. Deep fry in hot
clarified butter for 3-4 minutes. Then, optionally, you can take the
fillets out and put them into a hot oven for 1-2 minutes. The fillets
must be served immediately they are ready. Pour some melted butter over
them and serve with french-fried or mashed potatoes, green peas, carrots
or cauliflower dusted with fried breadcrumbs are good accompaniments for
this dish.

Victor


--
Last year's nuts must go.
- Michael Odom

<Pasted from Google groups.>

From: Joseph M. Carlin )
Subject: Chicken Kiev

View this article only
Newsgroups: rec.food.historic
Date: 1999/12/11


According to a new book "Rare Bits: Unusual Origins of Popular Recipes"
by Patricia Bunning Stevens, Ohio Univ. Press. 1998, Chicken Kiev is an
authentic Ukrainian dish named for the ancient city that stands high
above the Dnieper River. It became popular in the US in the 1960s, first
as a specialty of fine restaurants and then with good cooks who wanted
to duplicate the dish at home. p. 120

Joe Carlin
Food Heritage Press
http://www.foodbooks.com


--
Last year's nuts must go.
- Michael Odom

hahabogus wrote:
> I posted this in Feb 1999... Below it is a thread from Victor also in Feb
> 1999. Both threads have been trimed/abridged.
>
> Oven Chicken Kiev
>
> 1/4 cup margarine, softened
~~~~~~~~~~~~~~~~~

Margarine?? Ghack, I can't imagine eating Chicken Kiev with margarine.
Use butter instead.

Monika

<Pasted from Google groups.>

From: Joseph M. Carlin )
Subject: Chicken Kiev

View this article only
Newsgroups: rec.food.historic
Date: 1999/12/11


According to a new book "Rare Bits: Unusual Origins of Popular Recipes"
by Patricia Bunning Stevens, Ohio Univ. Press. 1998, Chicken Kiev is an
authentic Ukrainian dish named for the ancient city that stands high
above the Dnieper River. It became popular in the US in the 1960s, first
as a specialty of fine restaurants and then with good cooks who wanted
to duplicate the dish at home. p. 120

Joe Carlin
Food Heritage Press
http://www.foodbooks.com


--
Last year's nuts must go.
- Michael Odom

hahabogus wrote:
> I posted this in Feb 1999... Below it is a thread from Victor also in Feb
> 1999. Both threads have been trimed/abridged.
>
> Oven Chicken Kiev
>
> 1/4 cup margarine, softened
~~~~~~~~~~~~~~~~~

Margarine?? Ghack, I can't imagine eating Chicken Kiev with margarine.
Use butter instead.

Monika

I posted this in Feb 1999... Below it is a thread from Victor also in Feb
1999. Both threads have been trimed/abridged.

Oven Chicken Kiev

1/4 cup margarine, softened
1 tablespoon fresh chives or parsley chopped
1/8 teaspoon garlic powder
3 each chicken breasts (whole)
1 1/2 cup cornflake crumbs
2 tablespoon fresh parsley, chopped
1/2 teaspoon paprika
1/4 cup buttermilk or milk

Mix margarine, chives and garlic powder. Shape into rectangle, 3 x
2". Cover and freeze about 30 minutes or until firm.

Heat oven to 425F. Grease square pan, 9 x 9 x 2". Remove skin and
bones from chicken breasts. Cut chicken breasts in half. Flatten
each half to 1/4" thickness between plastic wrap or waxed paper. Cut
margarine mixture crosswise into 6 pieces. Place 1 piece on center
of each chicken breast half. Fold long sides over margarine. Fold
ends up and secure with wooden pick.

Mix cornflake crumbs, parsley and paprika. Dip chicken into
buttermilk. Coat evenly with cornflake mixture. Place chicken, seam
side down, in pan. Bake uncovered about 35 minutes or until juices
run clear. Remove wooden picks.

To Microwave: Prepare chicken as directed. Arrange coated chicken
breast halves, seam sides down, on microwavable rack in microwavable
dish. Microwave uncovered on high 8 to 10 minutes, rotating dish 1/2
turn after 4 minutes, until juices run clear. Let stand uncovered 5
minutes.



Here is the original recipe I found in several Russian and Ukrainian
cookbooks.

Chicken Kiev

120 g (1/4 lb) butter, very cold
optionally, yolk of a boiled egg for mixing with the butter
4 fillets of chicken, with the wing bone attached
1/2 teaspoon salt
2 eggs
1/4 cup milk
1 1/2 cups breadcrumbs
2-3 cups clarified butter for deep frying

Cut the butter into 'pine cones' about 3 inch long and 1/2 inch thick.
Put it in the refrigerator. It must be kept very cold and hard until the
moment of using.

Notice that each chicken fillet consists of the larger outer and the
smaller inner part. Separate the parts with a knife. Sprinkle the Kiev
fillets with salt, lay them on the table, pound lightly until they are
about 2-3 mm (0.08-0.12 in), and in the centre of each outer fillet put
a 'cone' of cold butter (optionally mixed with the yolk of a boiled egg
before refrigerating). Roll the flesh of the inner fillet round the
butter, and then roll the outer fillet round it, leaving the wing-bone
projecting like the stalk of a pear. Be sure the butter is completely
sealed inside the fillet. Dip into egg beaten with milk, roll in
breadcrumbs, dip in egg again and roll again in crumbs. Deep fry in hot
clarified butter for 3-4 minutes. Then, optionally, you can take the
fillets out and put them into a hot oven for 1-2 minutes. The fillets
must be served immediately they are ready. Pour some melted butter over
them and serve with french-fried or mashed potatoes, green peas, carrots
or cauliflower dusted with fried breadcrumbs are good accompaniments for
this dish.

Victor


--
Last year's nuts must go.
- Michael Odom

Margaret Suran wrote:
>
> Nancy Young wrote:
> > Sheryl Rosen wrote:
> >
> >
> >>Well, I certainly wouldn't call it Mexican Chicken Kiev!

> > Chicken Kiev was invented in NYC, if anyone cares.

> Really? I never knew that. My mother came from a region near the
> Ukraine and she told me about eating Chicken Kiev when she lived
> there. She called it "a national dish" and said that she missed it
> when she married my father, who came from a kosher background and
> didn't mix meat and dairy. She also missed smoked pork butt. )

(laugh) Well, I just heard it on some show, some famous restaurant
was trying to attract Russian immigrants, hence the name. That was
some time ago. I'll try to look it up.

nancy

Nancy Young wrote:
> Sheryl Rosen wrote:
>
>
>>Well, I certainly wouldn't call it Mexican Chicken Kiev!
>
>
> Chicken Kiev was invented in NYC, if anyone cares.
>
> nancy


Really? I never knew that. My mother came from a region near the
Ukraine and she told me about eating Chicken Kiev when she lived
there. She called it "a national dish" and said that she missed it
when she married my father, who came from a kosher background and
didn't mix meat and dairy. She also missed smoked pork butt. )

Wayne wrote:
> Margaret Suran > wrote in
> :
>
>
>>
>> http://www.nydailynews.com/08-30-200...575p-194642c.h
>> tml

> I might enjoy this, but I could never think of it as Chicken Kiev.
> I still think the RTR made the best.
>
My husband and I stopped going there, when three times in a row the
waiter or host tried to hand us a bill that was much higher than it
should have been. There was always a good excuse, for example "Oh,
sorry, this is for the table over there", or "Oh, sorry, the bottle of
wine isn't yours". Later on we found out that this was done
routinely, as few guests check teir bill!

Not liking white meat chicken, I never ate Chicken Kiev there. I
really wasn't all that fond of the food, but eating there was fun, as
there were always celebrities present, real or imagined ones. )

When the restaurant closed, my husband was already dead, but my friend
Marcel wanted to go in for one last time and we walked into the place
at lunch time on the day before the closing. Every table was booked
for the last two days, morning, noon and night, but Marcel looked so
sad, the hostess found a banquette for us (we believe it was the one
that was shown in the film "Tootsie") and we were able to drink a
toast to the demise of part of New York's past. I do not remember
what I ate, but I am nearly certain that Marcel ordered the Chicken
Kiev, his favorite Russian dish. We walked out RTR matches, napkins
and a menu, which we showed to friends who took everything, as they
were not able to get a reservation.

Another Russian Tea Room opened several years after that, but it had
terrible reviews and to the best of my recollection, it closed soon
after lasting about two years, in 2002 or 2003.

Wayne, it's nice to remember a place for some special dish, as you do.

Margaret Suran > wrote in
:

>
> Wayne wrote:
>> Margaret Suran > wrote in
>> :
>>
>>
>>>
>>> http://www.nydailynews.com/08-30-200...story/226575p-
194642c.h
>>> tml
>
>> I might enjoy this, but I could never think of it as Chicken Kiev.
>> I still think the RTR made the best.
>>
> My husband and I stopped going there, when three times in a row the
> waiter or host tried to hand us a bill that was much higher than it
> should have been. There was always a good excuse, for example "Oh,
> sorry, this is for the table over there", or "Oh, sorry, the bottle of
> wine isn't yours". Later on we found out that this was done
> routinely, as few guests check teir bill!

Understandably so. I, too, would not have gone back, but I don't think
that ever happened to us, and I'm fairly careful about looking at the
bill.

> Not liking white meat chicken, I never ate Chicken Kiev there. I
> really wasn't all that fond of the food, but eating there was fun, as
> there were always celebrities present, real or imagined ones. )

The white meat is not my favorite, either, except in Chicken Kiev. I
think it must be the butter! :-) I went there occasionally over the
years, but the most memorable visit was the first time I took my partner,
David. It was his first trip to New York City, and also the first time
he had eaten Chicken Kiev. Watching his face was priceless, as the
waiter pierced the chicken with a flourish and the butter spurted out.

> When the restaurant closed, my husband was already dead, but my friend
> Marcel wanted to go in for one last time and we walked into the place
> at lunch time on the day before the closing. Every table was booked
> for the last two days, morning, noon and night, but Marcel looked so
> sad, the hostess found a banquette for us (we believe it was the one
> that was shown in the film "Tootsie") and we were able to drink a
> toast to the demise of part of New York's past. I do not remember
> what I ate, but I am nearly certain that Marcel ordered the Chicken
> Kiev, his favorite Russian dish. We walked out RTR matches, napkins
> and a menu, which we showed to friends who took everything, as they
> were not able to get a reservation.

On one of my first visits to the Russian Tea Room we were seated in that
same banquette (that was before the filming of "Tootsie"). On one
occasion I saw Julie Christie seated there, on another, Dan Rather. It
was a great place to people watch. On other visits, I think I imagined
many more famous people there. I was really sorry to hear of its first
closing.

> Another Russian Tea Room opened several years after that, but it had
> terrible reviews and to the best of my recollection, it closed soon
> after lasting about two years, in 2002 or 2003.

From what I've read, Warner LeRoy's redux of the RTR was almost doomed
from the start. Apart from the dazzling decor, the service and food
apparently didn't measure up. IIRC, it was reopened in 1999 and we move
to AZ at the beginning of 2000, so never managed to get there before
moving.

A favorite Warner LeRoy establishment was Maxwell's Plum. It was a
"must" lunch stop on almost every trip. Casual food, but perhaps the
best roquefort burger I've ever tasted, as were their hand cut and fried
potato chips. They also served a mean pecan pie "mit schlag"! It was
also a popular place for celebrities and, over the years, I spotted Cary
Grant, Sophia Loren, and Rock Hudson.

Back in the '70s, one of my favorite lunch spots was Madame Romaine de
Lyon. The variety and quality of omelettes was overwhelming. I don't
know if it still exists, but the last few trips there I felt the quality
of the food had suffered. Did you go there, Margaret?

>
> Wayne, it's nice to remember a place for some special dish, as you do.
>

It is, indeed, Margaret. There is a memorable dish at almost every
restaurant to which I keep returning.

OB: Food

Two recipes from the RTR, their Russian Dressing and Beef Stroganoff...

The Russian Tea Room Russian Dressing

1 1/2 cups mayonnaise
1/2 cup sour cream
2/3 cup chili sauce (like Heinz Chili Sauce)
1 tablespoon fresh lemon juice
2 tablespoons minced dill pickles
1 tablespoon minced green pepper
2 tablespoons minced onions
4 teaspoons finely grated fresh horseradish or drained bottled
horseradish
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 teaspoons sugar
1 pinch fresh ground pepper
1/2 teaspoon paprika
1 tablespoon minced parsley

1. Combine all ingredients in a food processor or blender, and blend
until mixed.
2. Do NOT overblend.
3. Refrigerate in a covered jar until serving time.
4. Stir before using.
5. Use to dress sandwiches or salads, or as a dip for fresh seafood.

3 1/2 cups dressing
__________________________________________________ _____________

Beef Stroganoff (from the "Old" Russian Tea Room Restaurant-NYC)

2 lbs lean boneless sirloin or bottom round steak, in one piece
(trimmed of fat and gristle)
2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 tablespoons butter
1 medium onion, thinly sliced
1 tablespoon flour
1 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style
mustard)
1/2 cup dry white wine
2 teaspoons tomato paste (optional)
1 tablespoon minced onion
1/2 lb mushrooms, thinly sliced
2 tablespoons dry white wine
1 cup sour cream, warmed

1. Cut meat into 1/2 inch thick slices.
2. Place between sheets of waxed paper and pound until its 1/4 inch
thick (be careful not to tear meat).
3. Cut pounded meat into 2x1/2 inch slices.
4. Sprinkle meat with salt and pepper, let stand for 15 minutes.
5. Heat 2 TBS butter in a frying pan large enough to hold everything.
6. Add sliced onion, cook over medium heat for 5 minutes.
7. Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
8. Stir in flour and mustard, and cook 1 minute more.
9. Add 1/2 cup wine and optional tomato paste.
10. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring
frequently.
11. In another frying pan, heat 2 TBS butter.
12. Add minced onion and mushrooms.
13. Cook over medium heat 2 minutes.
14. Add 2 TBS wine and cook 2 minutes more.
15. Add mushroom mixture to meat mixture.
16. Check seasonings and add warmed sour cream.
17. Over lowest possible heat, simmer for 5 minutes to heat through.
18. Do NOT let it boil.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Margaret Suran > wrote in
:

>
> Wayne wrote:
>> Margaret Suran > wrote in
>> :
>>
>>
>>>
>>> http://www.nydailynews.com/08-30-200...story/226575p-
194642c.h
>>> tml
>
>> I might enjoy this, but I could never think of it as Chicken Kiev.
>> I still think the RTR made the best.
>>
> My husband and I stopped going there, when three times in a row the
> waiter or host tried to hand us a bill that was much higher than it
> should have been. There was always a good excuse, for example "Oh,
> sorry, this is for the table over there", or "Oh, sorry, the bottle of
> wine isn't yours". Later on we found out that this was done
> routinely, as few guests check teir bill!

Understandably so. I, too, would not have gone back, but I don't think
that ever happened to us, and I'm fairly careful about looking at the
bill.

> Not liking white meat chicken, I never ate Chicken Kiev there. I
> really wasn't all that fond of the food, but eating there was fun, as
> there were always celebrities present, real or imagined ones. )

The white meat is not my favorite, either, except in Chicken Kiev. I
think it must be the butter! :-) I went there occasionally over the
years, but the most memorable visit was the first time I took my partner,
David. It was his first trip to New York City, and also the first time
he had eaten Chicken Kiev. Watching his face was priceless, as the
waiter pierced the chicken with a flourish and the butter spurted out.

> When the restaurant closed, my husband was already dead, but my friend
> Marcel wanted to go in for one last time and we walked into the place
> at lunch time on the day before the closing. Every table was booked
> for the last two days, morning, noon and night, but Marcel looked so
> sad, the hostess found a banquette for us (we believe it was the one
> that was shown in the film "Tootsie") and we were able to drink a
> toast to the demise of part of New York's past. I do not remember
> what I ate, but I am nearly certain that Marcel ordered the Chicken
> Kiev, his favorite Russian dish. We walked out RTR matches, napkins
> and a menu, which we showed to friends who took everything, as they
> were not able to get a reservation.

On one of my first visits to the Russian Tea Room we were seated in that
same banquette (that was before the filming of "Tootsie"). On one
occasion I saw Julie Christie seated there, on another, Dan Rather. It
was a great place to people watch. On other visits, I think I imagined
many more famous people there. I was really sorry to hear of its first
closing.

> Another Russian Tea Room opened several years after that, but it had
> terrible reviews and to the best of my recollection, it closed soon
> after lasting about two years, in 2002 or 2003.

From what I've read, Warner LeRoy's redux of the RTR was almost doomed
from the start. Apart from the dazzling decor, the service and food
apparently didn't measure up. IIRC, it was reopened in 1999 and we move
to AZ at the beginning of 2000, so never managed to get there before
moving.

A favorite Warner LeRoy establishment was Maxwell's Plum. It was a
"must" lunch stop on almost every trip. Casual food, but perhaps the
best roquefort burger I've ever tasted, as were their hand cut and fried
potato chips. They also served a mean pecan pie "mit schlag"! It was
also a popular place for celebrities and, over the years, I spotted Cary
Grant, Sophia Loren, and Rock Hudson.

Back in the '70s, one of my favorite lunch spots was Madame Romaine de
Lyon. The variety and quality of omelettes was overwhelming. I don't
know if it still exists, but the last few trips there I felt the quality
of the food had suffered. Did you go there, Margaret?

>
> Wayne, it's nice to remember a place for some special dish, as you do.
>

It is, indeed, Margaret. There is a memorable dish at almost every
restaurant to which I keep returning.

OB: Food

Two recipes from the RTR, their Russian Dressing and Beef Stroganoff...

The Russian Tea Room Russian Dressing

1 1/2 cups mayonnaise
1/2 cup sour cream
2/3 cup chili sauce (like Heinz Chili Sauce)
1 tablespoon fresh lemon juice
2 tablespoons minced dill pickles
1 tablespoon minced green pepper
2 tablespoons minced onions
4 teaspoons finely grated fresh horseradish or drained bottled
horseradish
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 teaspoons sugar
1 pinch fresh ground pepper
1/2 teaspoon paprika
1 tablespoon minced parsley

1. Combine all ingredients in a food processor or blender, and blend
until mixed.
2. Do NOT overblend.
3. Refrigerate in a covered jar until serving time.
4. Stir before using.
5. Use to dress sandwiches or salads, or as a dip for fresh seafood.

3 1/2 cups dressing
__________________________________________________ _____________

Beef Stroganoff (from the "Old" Russian Tea Room Restaurant-NYC)

2 lbs lean boneless sirloin or bottom round steak, in one piece
(trimmed of fat and gristle)
2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 tablespoons butter
1 medium onion, thinly sliced
1 tablespoon flour
1 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style
mustard)
1/2 cup dry white wine
2 teaspoons tomato paste (optional)
1 tablespoon minced onion
1/2 lb mushrooms, thinly sliced
2 tablespoons dry white wine
1 cup sour cream, warmed

1. Cut meat into 1/2 inch thick slices.
2. Place between sheets of waxed paper and pound until its 1/4 inch
thick (be careful not to tear meat).
3. Cut pounded meat into 2x1/2 inch slices.
4. Sprinkle meat with salt and pepper, let stand for 15 minutes.
5. Heat 2 TBS butter in a frying pan large enough to hold everything.
6. Add sliced onion, cook over medium heat for 5 minutes.
7. Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
8. Stir in flour and mustard, and cook 1 minute more.
9. Add 1/2 cup wine and optional tomato paste.
10. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring
frequently.
11. In another frying pan, heat 2 TBS butter.
12. Add minced onion and mushrooms.
13. Cook over medium heat 2 minutes.
14. Add 2 TBS wine and cook 2 minutes more.
15. Add mushroom mixture to meat mixture.
16. Check seasonings and add warmed sour cream.
17. Over lowest possible heat, simmer for 5 minutes to heat through.
18. Do NOT let it boil.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Margaret Suran > wrote:

> http://www.nydailynews.com/08-30-200...p-194642c.html

Völlig ungenießbar!

Bubba

On Sun, 29 Aug 2004 23:04:54 +0200, (Victor Sack)
wrote:

>Margaret Suran > wrote:
>
>> http://www.nydailynews.com/08-30-200...p-194642c.html
>
>Völlig ungenießbar!
>
>Bubba

That means "Ay caramba!" in German?

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:
> On Sun, 29 Aug 2004 23:04:54 +0200, (Victor Sack)
> wrote:
>
>
>>Margaret Suran > wrote:
>>
>>
>>>http://www.nydailynews.com/08-30-200...p-194642c.html
>>
>>Völlig ungenießbar!
>>
>>Bubba
>
>
> That means "Ay caramba!" in German?
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!


Sue, I didn't get Bubba's post, just the quote through you. Yes, you
are right, it is German for Ay Caramba. Sort of. Actually, it means
"totally inedible", but I do not want to insult anybody.

Curly Sue wrote:
> On Sun, 29 Aug 2004 23:04:54 +0200, (Victor Sack)
> wrote:
>
>
>>Margaret Suran > wrote:
>>
>>
>>>http://www.nydailynews.com/08-30-200...p-194642c.html
>>
>>Völlig ungenießbar!
>>
>>Bubba
>
>
> That means "Ay caramba!" in German?
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!


Sue, I didn't get Bubba's post, just the quote through you. Yes, you
are right, it is German for Ay Caramba. Sort of. Actually, it means
"totally inedible", but I do not want to insult anybody.

On Sun, 29 Aug 2004 23:04:54 +0200, (Victor Sack)
wrote:

>Margaret Suran > wrote:
>
>> http://www.nydailynews.com/08-30-200...p-194642c.html
>
>Völlig ungenießbar!
>
>Bubba

That means "Ay caramba!" in German?

Sue(tm)
Lead me not into temptation... I can find it myself!

>I might enjoy this, but I could never think of it as Chicken Kiev. I still
>think the RTR made the best.
>
>--
>Wayne in Phoeni
---------------------------
RTR?

onono (Nancree) wrote in
:

>>I might enjoy this, but I could never think of it as Chicken Kiev. I
>>still think the RTR made the best.
>>
>>--
>>Wayne in Phoeni
> ---------------------------
> RTR?
>
>

The Russian Tea Room, New York City. It's now closed.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Our pal Margaret Suran > wrote:

> http://www.nydailynews.com/08-30-200...p-194642c.html

I'm not Victor (but I play him on TV), but I know what I find odd -- why
do they call it "Kiev" when it's stuffed with cheese and chilis, rather
than butter and spices? Still, it sounds tasty...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

"Margaret Suran" > wrote in message
...
>
>
> http://www.nydailynews.com/08-30-200...p-194642c.html
>=======

Hmmm... don't know how Victor will feel but I thought the article was
interesting and the recipe sounded quite tasty. I have to admit that I
would feel the necessity to add some bacon to the rice... LOL Sometimes
I just can't leave a recipe alone.

Cyndi

Rick & Cyndi wrote:
> "Margaret Suran" > wrote in message
> ...
>
>>
>>http://www.nydailynews.com/08-30-200...p-194642c.html
>>=======
>
>
> Hmmm... don't know how Victor will feel but I thought the article was
> interesting and the recipe sounded quite tasty. I have to admit that I
> would feel the necessity to add some bacon to the rice... LOL Sometimes
> I just can't leave a recipe alone.
>
> Cyndi
>
>
You do not know Bubba, do you?

in article , Margaret Suran at
lid wrote on 8/29/04 10:06 AM:

>
>
> Rick & Cyndi wrote:
>> "Margaret Suran" > wrote in message
>> ...
>>
>>>
>>> http://www.nydailynews.com/08-30-200...p-194642c.html
>>> =======
>>
>>
>> Hmmm... don't know how Victor will feel but I thought the article was
>> interesting and the recipe sounded quite tasty. I have to admit that I
>> would feel the necessity to add some bacon to the rice... LOL Sometimes
>> I just can't leave a recipe alone.
>>
>> Cyndi
>>
>>
> You do not know Bubba, do you?
>

Well, I certainly wouldn't call it Mexican Chicken Kiev!
I think that is what would get under Victor's skin. Mine too, actually.
But it looks like a delicious recipe on it's own merits.

I would call it "MexiCali Chicken Rolls" or "MexiCali Stuffed Chicken
Breasts" or something like that.
It's actually just borrowing the technique of chicken kiev and varying the
stuffing ingredients. Chicken Kiev is chicken breast rolled around herbed
butter, coated in bread crumbs and fried.

This calls for cheese and chilies as the stuffing, then baking after the
seasoned bread crumb coating.

It's actually closer to Chicken Cordon Bleu (but without the ham) than it is
to Chicken Kiev.

Whatever you call it, it sounds great and I think it's something I will make
for my friend who loves Mexican food next time he comes over.

Margaret Suran > wrote in
:

>
>
> http://www.nydailynews.com/08-30-200...575p-194642c.h
> tml
>

I might enjoy this, but I could never think of it as Chicken Kiev. I still
think the RTR made the best.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne wrote:
> Margaret Suran > wrote in
> :
>
>
>>
>> http://www.nydailynews.com/08-30-200...575p-194642c.h
>> tml

> I might enjoy this, but I could never think of it as Chicken Kiev.
> I still think the RTR made the best.
>
My husband and I stopped going there, when three times in a row the
waiter or host tried to hand us a bill that was much higher than it
should have been. There was always a good excuse, for example "Oh,
sorry, this is for the table over there", or "Oh, sorry, the bottle of
wine isn't yours". Later on we found out that this was done
routinely, as few guests check teir bill!

Not liking white meat chicken, I never ate Chicken Kiev there. I
really wasn't all that fond of the food, but eating there was fun, as
there were always celebrities present, real or imagined ones. )

When the restaurant closed, my husband was already dead, but my friend
Marcel wanted to go in for one last time and we walked into the place
at lunch time on the day before the closing. Every table was booked
for the last two days, morning, noon and night, but Marcel looked so
sad, the hostess found a banquette for us (we believe it was the one
that was shown in the film "Tootsie") and we were able to drink a
toast to the demise of part of New York's past. I do not remember
what I ate, but I am nearly certain that Marcel ordered the Chicken
Kiev, his favorite Russian dish. We walked out RTR matches, napkins
and a menu, which we showed to friends who took everything, as they
were not able to get a reservation.

Another Russian Tea Room opened several years after that, but it had
terrible reviews and to the best of my recollection, it closed soon
after lasting about two years, in 2002 or 2003.

Wayne, it's nice to remember a place for some special dish, as you do.

Sheryl Rosen wrote:

> Well, I certainly wouldn't call it Mexican Chicken Kiev!

Chicken Kiev was invented in NYC, if anyone cares.

nancy

Our pal Margaret Suran > wrote:

> http://www.nydailynews.com/08-30-200...p-194642c.html

I'm not Victor (but I play him on TV), but I know what I find odd -- why
do they call it "Kiev" when it's stuffed with cheese and chilis, rather
than butter and spices? Still, it sounds tasty...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)