Post by getlinewet on Apr 4, 2013 18:11:00 GMT -5
Guys:
I've got to share this one with you. If you want to, just skip the next paragraph of history and read the recipe.
I grew up in Akron, Ohio and emigrated here about 2-1/2 months ago. I had a favorite recipe back home called "the Akron City Club Special". The Akron City Club wasn't a country club (my dad would never belong to one of them), it was more like a diner/lunch club downtown to take clients/family. Anyway, the club always had on the dinner menu something called "the Akron City Club Special". I loved it. It was shrimp based with the special sauce. Anyway, I asked my wife if she would try the recipe replacing the shrimp with striper, and she consented. I damn near lost my mind with the result. It was fabulous, even better than the original recipe using shrimp. I was amazed at how much alike striper meat (cubed) was to the shrimp texture. However, I was afraid the striper would disintegrate in the heat. It did not and it held the same texture as shrimp.
So here's the original recipe (it ain't simple but I promise you it is well worth it.
Ingredients:
1 pound cleaned shrimp (substitute 1 lb. striper, cubed);
1/3 quart heavy cream;
1/3 bottle chili sauce;
4 oz. Major Grey Chutney;
Dash of hot sauce (Tabasco or Louisiana);
1 tsp Worcestershire sauce;
1/3 quart mayonnaise;
salt and pepper to taste;
Mix ingredients (except shrimp/cubed striper) adding mayonnaise last. Butter a large casserole and spread a thin layer of the sauce on the bottom. Add the shrimp (cubed striper), distributing it evenly on bottom. Top with remaining sauce. Sprinkle top (heavily) with parmigiana cheese and paprika and melted butter. Bake at 350 degrees for 45 minutes. Serve over melba toast.
I had it tonight and it's the best version of the recipe I've ever had. Best of all I have seconds (which probably won't last through the night).
One more thing...you may want to take an extra lipitor tablet after ingesting the meal.
All the best.
Jim
I've got to share this one with you. If you want to, just skip the next paragraph of history and read the recipe.
I grew up in Akron, Ohio and emigrated here about 2-1/2 months ago. I had a favorite recipe back home called "the Akron City Club Special". The Akron City Club wasn't a country club (my dad would never belong to one of them), it was more like a diner/lunch club downtown to take clients/family. Anyway, the club always had on the dinner menu something called "the Akron City Club Special". I loved it. It was shrimp based with the special sauce. Anyway, I asked my wife if she would try the recipe replacing the shrimp with striper, and she consented. I damn near lost my mind with the result. It was fabulous, even better than the original recipe using shrimp. I was amazed at how much alike striper meat (cubed) was to the shrimp texture. However, I was afraid the striper would disintegrate in the heat. It did not and it held the same texture as shrimp.
So here's the original recipe (it ain't simple but I promise you it is well worth it.
Ingredients:
1 pound cleaned shrimp (substitute 1 lb. striper, cubed);
1/3 quart heavy cream;
1/3 bottle chili sauce;
4 oz. Major Grey Chutney;
Dash of hot sauce (Tabasco or Louisiana);
1 tsp Worcestershire sauce;
1/3 quart mayonnaise;
salt and pepper to taste;
Mix ingredients (except shrimp/cubed striper) adding mayonnaise last. Butter a large casserole and spread a thin layer of the sauce on the bottom. Add the shrimp (cubed striper), distributing it evenly on bottom. Top with remaining sauce. Sprinkle top (heavily) with parmigiana cheese and paprika and melted butter. Bake at 350 degrees for 45 minutes. Serve over melba toast.
I had it tonight and it's the best version of the recipe I've ever had. Best of all I have seconds (which probably won't last through the night).
One more thing...you may want to take an extra lipitor tablet after ingesting the meal.
All the best.
Jim