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A week before Thanksgiving, I read an article in USA Today that said bronze and gold were the big colors for holiday decorations in 2005. The television ads for Kohl’s featured a tree decked out in these colors. The day after Christmas, I read a story in The New York Times declaring holiday decorations for ’06 will go retro with red and green. Images of English red and green plaid immediately came to mind.
To me, the word retro means the ’60s and ’70s. When it comes to food, retro dishes need the help of packaged foods. Kraft Foods and the Campbell Soup Co. developed recipes, especially during these decades, using their products.
Years ago, before salsa went mainstream and became the country’s number one condiment, people made a chip dip with sour cream and Lipton Onion Soup Mix. Recipes using onion soup mix soon became a staple in many ’60s households. Some combined the soup mix with orange marmalade, using it as a coating on baked chicken.
When my husband Edward was growing up, his mom marinated chicken in Kraft 1890 salad dressing. This sort-of sweet tomato-based liquid was not just for salad anymore. His mom would let the chicken marinate in the dressing all day before baking or broiling.
In thinking about this simple dish, I realized retro recipes make use of chicken or fish. When I was a graduate student in the 1970s, I had a roommate who made honey mustard chicken or chicken with soy sauce and apricot jam. Sounds strange, but these recipes were all the rage at the time. During the 1980s, Dijon became the mustard of choice. All of a sudden restaurants began serving Chicken Dijon. Some diners still have it on their menu. Made in Dijon, France, you can find the mustard in the coarse and smooth varieties.
America picked up on this honey/mustard combo with the French-style Grey Poupon and the launching of clever television ads. "Pardon, me," said one man to another, both in Rolls Royces, "do you have any Grey Poupon?" Soon mustard manufacturers coast to coast began making flavored mustards with honey mustard heading the list. Flavors began to creep into lots of condiments. Remember the raspberry vinegar craze?
Finally, I think Flounder Stuffed with Crabmeat is the ultimate retro fish entrée. Diners and mid-priced restaurants never took it off their menus. Unfortunately, many places kill this dish with low-grade crabmeat or by loading the crab with breadcrumbs. They forget to dot each filet with butter and often overcook the fish. It’s just best to cook this dish at home.
Rice was always the side of choice. Restaurants would sometimes serve what they deemed rice pilaf – even though it was just steamed white rice. Sautéed zucchini or green beans were often served as another side.
Here are recipes for retro dishes. Filet of flounder can be substituted for the chicken. You will need eight filets. Filet of flounder is thin, so most people eat two slices.
Chicken Dijon
Ingredients:
4 chicken breast halves, on the bone
2 heaping tablespoons Dijon mustard
1/2 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
Chopped fresh tarragon
Directions:
Preheat the oven to 350 degrees.
Wipe the chicken with paper towels and place in a baking pan. A glass lasagna pan works well.
Whisk together the remaining ingredients and spread on top of each chicken breast.
Bake for 30 to 45 minutes, depending on thickness.
Serves four.
Note from Phyllis: To make honey mustard chicken, simply add 2 tablespoons of honey to the mustard mixture.
Asian-Style Chicken
Ingredients:
4 chicken breast halves, on the bone
1/2 cup soy sauce
1 cup apricot jam or orange marmalade
1/2 cup dry white wine
Directions:
Preheat the oven to 350 degrees.
Wipe the chicken with paper towels and place in a pan.
Whisk together the remaining ingredients and spread evenly over the top of each chicken breast.
Bake for 30 to 45 minutes, depending on thickness.
Serves four.
Flounder Stuffed with Crabmeat
Ingredients:
8 flounder filets
1 pound jumbo lump crabmeat, picked over for shells
1 egg, beaten
1/2 cup dry fine bread crumbs, homemade if possible
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Butter
Paprika, optional
Directions:
Preheat the oven to 400 degrees.
Wipe the filets with paper towels and place in a shallow baking dish. Set aside.
Place the crabmeat in a mixing bowl. Gently break apart with your fingers. Add the egg, breadcrumbs, lemon juice, salt and pepper. Gently mix to combine.
Divide the mixture into eight equal portions. Place in the center of the filet and roll up like a jellyroll. Continue until all the crabmeat is used. Dot each filet with a pat of butter. Sprinkle with paprika, if desired.
Bake for about 20 to 30 minutes, depending on thickness.
Serves four.
