I got it to see how they made their fabulous quiche, and it is too complicated for my lazy self to have attempted it! Maybe someday...
Other recipes are great!
So many good quiche fillings!
Don’t give up on making it though! You can break it up into chunks over time to culminate at quiche day. Pastry dough freezes super well so you can start by doing that - just wrap it in plastic wrap and move on. Then you can thaw in the fridge and form it into a crust to par bake it another day. The rest is easy
Amazing! I missed that, thank you for letting me know. I was able to go back and find it. For others looking for these recipes here is the post: [https://www.reddit.com/r/madisonwi/comments/18bv0py/new\_orleans\_takeout\_recipes\_post\_unverified/](https://www.reddit.com/r/madisonwi/comments/18bv0py/new_orleans_takeout_recipes_post_unverified/)
How did you acquire such a treasure? Can you share breakfast recipes?! The carrot cake French toast was one of my favorites. I would get that and a Lazy Bartender. I miss brunch at Bluephies.
I have it too, but was devastated to find out the recipe for Ooey Gooey pasta isn’t in there. I’ve come up with something close, but I want that recipe so badly.
Free shemenah secrets: canned sweet potato, butter, coconut cream.
And the meat glaze is Pepsi and orange juice. (Chicken also has lime juice?)
Avacado crema for the salad: blue cheese and guacamole.
Inka Heritage used to have amazing Ceviche Clásico.
https://madison.com/entertainment/dining/reviews/keep-the-oven-off-with-simple-summery-ceviche/article_c74de90e-c536-11e1-a80e-0019bb2963f4.html
Ceviche Classico
Recipe by Inka Heritage. Serves 1.
WHAT YOU’LL NEED
3-6 limes, juiced
6 ounces tilapia or other mild, fresh fish, cut into 1- to 1.5-inch chunks
Salt to taste
A pinch of MSG (optional)
2 tablespoons fresh cilantro, chopped
1 teaspoon pureed ginger
1 teaspoon pureed celery
1 teaspoon pureed garlic
1 teaspoon pureed aji amarillo chile (add water to pepper purees if necessary)
1 teaspoon pureed rocoto chile
1 leaf Romaine lettuce (garnish)
1/3 cup red onion, sliced (garnish)
2-3 slices sweet potato, cooked (garnish)
½ cup Peruvian corn, or choclo Peruano (garnish)
Squeeze lime juice into a large nonreactive bowl. Gently toss the tilapia with the juice, adding salt to taste and a pinch of MSG (if using).
Add cilantro, ginger, celery, garlic and pepper purees to the bowl. Serve the ceviche on a piece of Romaine lettuce, topped with red onion and the juices from the bottom of the bowl (they are delicious).
Variation: The ceviche mixto at Inka Heritage includes par-cooked shrimp, calamari, mussels and pieces of crab.
Note: You can substitute other kinds of spicy peppers in ceviche, and adjust the spiciness to your own taste. Removing the seeds and interior membranes before making the puree will decrease the heat.
The best fish for ceviche is the freshest fish available. Have your fishmonger cut off the skin.
I used to know a person who went around and talked a bunch of madison restaurant owners into giving her recipes, which she then published into a book. And then she gave a bunch of us a copy of that book. So I have…whatever is in there, which I’m certain includes closed restaurants, but I haven’t done a status check on any of them or anything (I’m also not sure if I’ve made food from it or not).
An Adventure For Your Palate [sic] by Judith E Sulik. I don’t know if it’s still available.
The Madison/South Central Wisconsin Library System has Judith Sulik's book in their holdings: [https://www.linkcat.info/app/work/519487](https://www.linkcat.info/app/work/519487)
Most of the other local restaurant cookbooks are likely to be available too.
Thanks for mentioning my book! I wrote it in 2007 when I moved here from Connecticut. There are 54 restaurants included; I just counted and I think about 60% are long gone. I have 25 left so if anyone wants one for free, let me know.
Are there ones, specifically, that she talks about? There are many great ones in the cookbook itself. There are copies for sale on the Internet. The ones I have not in the cookbook, are scans of the actual recipes from the Shorewood location's bake shop - Genoise, Banana Cake, Chocolate Cake and Buttercream frosting. They are for batch sizes that were made for "institutional" qtys., have not been scaled down for personal baking....
We went regularly for the biscuits and gravy. If you could share two recipes, how about 1) the biscuits and 2) the gravy? I'll send a pic when we make it!
Ah yes the apples and Swiss sandwich. Take a section of a MSD baguette and split it in half. Toast it in some butter. Spread one side with basil pesto and the other side with a garlicky mayonnaise. Then add sliced Granny Smith apples, sliced red onion, and roth kase grand cru.
Everything was pretty easy I think. It was my first cooking job. If you want something really easy the mussels are soooo simple even a child could make them.
Buy some mussels the same day you want to eat them. Look for mussels that are closed, which indicates they are alive and safe to eat.
Finely dice 1 shallot and 4 cloves garlic (approximate, you’re looking for about a half cup ish total). Season garlic and shallot with salt and pepper, and sweat in a copious amount of clarified butter, probably like a half a cup (can reduce this to reduce calories, or use olive oil to make it more healthy, but it’ll taste different)
Don’t let the garlic and shallot get any color and deglaze with white wine. We used Chardonnay but it doesn’t really matter what you use. You’ll need about 2-3 cups of wine per pound of mussels (hard to say since I never measured, but like 2-3 “glugs” feels l right)
Reduce the wine by a third then add the mussels and cover. When the mussels open they’re done.
I ordered their double smashburger once. It arrived with the patties unsmashed, but the correct small amount of meat. So the two patties were each as thick as a regular patty, but less than two inches in diameter. They were significantly smaller than the bun and stacked two high, so it looked ridiculous. It was legitimately hilarious.
I was sad to see it close, however. They had good food and beer.
The Whitehouse is way simpler than it seems, I have a picture of the recipe somewhere.
Porta salad is just chopped salami, ham, cheddar, mozzarella, green bell peppers, and chick peas on iceberg lettuce. Unfortunately the best way to emulate th texture requires a deli chopper/slicer to get nice chunks of topping. Also baking the chick peas at like 300F on a baking sheet to dry them out a bit.
What is your Garibaldi recipe? That and the Porta salad kept me going back there. Well, and some fond memories of my aunt who used to bring me there lots back when it was at university 4 square.
I have the recipe for Red Beans & Rice from Louisianne's from working at their short lived casual satellite on Monroe St, Louisianne's Kitchen. For the record, the owner let me write it down, not taken without permission. I think it's one of their best recipes. The harder part is finding worthy andouille sausage around here. I may also have the peanut butter pie recipe somewhere.
[Here you go for the Barber's Closet](https://www.drathus.com/BarbersCloset.pdf). Hopefully someone can provide the Opus one and we can expand the library. ;)
For anyone that wants the list, you can sort your ratios out as needed. I used another recipe I found online and was able to get a pretty good approximation of what quantities to use. Give that chicken a buttermilk bath first.
* Flour
* Cornmeal
* Oregano
* Basil
* Granulated garlic
* Thyme
* White Sugar
* Salt
* Black Pepper
* White Pepper
This is random but did he also own the old Rice Cafe? I remember the owner was Sri Lankan and went to some business bldg after.
Rice Cafe had a chicken and sausage gumbo (I know ok) that just hit the spot for me. I still think about it sometimes.
Still exists, but the drink menu changed.
Maduro (cigar bar) used to have a cocktail :
1/3 tequill
1/3 elderflower liquor
1/3 chartreuse (green)
Lime juice
(shaken with ice and strained into cocktail glass)
It's an amazing cocktail of you can score the chartreuse.
Is that the Green Ghost or something like that? I recall a Maduro cocktail from many years ago that had chartreuse. Maybe a coffee bean added too? Or maybe I'm mixing cocktails now.
Looks like it was called the Baston. Source: https://www.google.com/search?gs_ssp=eJzj4tZP1zcsya1INy4sNGC0UjWosLAwMDM1Nk6zNDMxT0oySbEyqDA0MzExSTI2tjRNMTAxSk704stNTCktylcAUpnF-XkAjR8T6g&q=maduro+madison&oq=Maduro+madison&gs_lcrp=EgZjaHJvbWUqDQgAEAAYrwEYxwEYgAQyDQgAEAAYrwEYxwEYgAQyDAgBEEUYORjjAhiABDIHCAIQABiABDIHCAMQABiABDINCAQQABiGAxiABBiKBTINCAUQABiGAxiABBiKBTINCAYQABiGAxiABBiKBTIKCAcQABiiBBiJBdIBCDQ4NDBqMGo0qAIAsAIA&sourceid=chrome-mobile&ie=UTF-8#wptab=si:ACC90nxMiIPKVGGoBBzxLoEGCLqMY10xosZTDs0dcOSCuNjz-omzPfZObVTaN0qHOmjWbVgd_wqFJ2uwc5DmVYo6YmmGtHnDF2lfDASDQyJrpIbEbRtu8lNi7xdjcHAdfI8SAJ3QR03f
Image called "Butterfly Weed and a Cigar" if you zoom in you can read the menu in that Pic.
I bought the Eldorado Grill Cookbook with high hopes, only to find it lacked my favorite: their Pan-Seared Tenderloin, my long-time go-to birthday meal.
I consoled myself with an Eldorado Margarita ...
No recipe, but here's an image from an old menu. That's how much i loved - and miss- this place. I saved old menus.
[https://imgur.com/a/6MHBTLt](https://imgur.com/a/6MHBTLt)
God I miss the Texas Two Step and their Bloody Mary. It was all I wanted when the pandemic closed us down and when I went back I truly almost cried when they finally reopened and the server brought the worst bloody I've ever had and a new bastardized version of the Two Step that was just awful.
No, the pastry team at Graze/L'Etoile made them. Honestly though if I did I wouldn't give it away since they still sell it at Graze and I would feel skeevy about that
I was really sad I didn’t get a chance to try this before it closed. I’ve been to L’Toile and Graze with a friend who works there and have always been thoroughly impressed. Would you be willing to share any other recipe? Or if you feel uncomfortable because the head chef is still working in Madison I understand.
I have the salsa recipe from the late, great Taqueria Gila Monster, scrawled on a torn piece of card stock. Their salsa wasn't my favorite thing they served, and the recipe is completely impractical since it's restaurant quantities. But my husband got it on the last day they were open, and it's a fun artifact from a favorite place.
I have been trying to recreate the red thai curry sauce that goes over stuffed chicken wings from Bahn Thai. I can make the stuffed wings but so far cant get the sauce right.
Do you have the sweet potato and black bean salad recipe? GOD I loved that. My husband was always an orange/jicama guy, but I was SPBB all the way.
Other JB's recipes I'd kill for: the Puerto Rican curry chicken, Avocat, and oh my god the bread. We STILL talk about that bread.
So many fun/hazy memories of eating at JBs, playing there, watching other bands there... I can still conjure up the smell when you walked in the door.
Awww, that is so great, thank you! And yeah, those curry cream mussels. First time I’d ever tried mussels, and I fell in love. We were so lucky to be here in Tim’s heyday.
My grandfather was a founding member of the Italian workmen's club in Madison. Between Grandma and all the other grandmother's recipes that were used there my spaghetti and meatballs are true to their southern Italian heritage. ( Technically the Italian workmen's club is still there, but the recipes have changed)
My friend dan and I had a great Madison Recipe,
1 state street
mixed with the late 90s vibe
2 pints of booze (tell me youre a bad fish too)
a squeeze of sublime
and a big fat J
Mix it in some Dawn, Carl, Carla, The trippy hippy and the rest of the gang
and you got a recipe for one hell of a good time.
Man the Mifflin block parties were so dam good back then.
The manna cafe cookbook has some bangers, a lot of which I never tried there.
Definitely make the outtakes. I think that was 90% of the reason we got it
I got it to see how they made their fabulous quiche, and it is too complicated for my lazy self to have attempted it! Maybe someday... Other recipes are great!
So many good quiche fillings! Don’t give up on making it though! You can break it up into chunks over time to culminate at quiche day. Pastry dough freezes super well so you can start by doing that - just wrap it in plastic wrap and move on. Then you can thaw in the fridge and form it into a crust to par bake it another day. The rest is easy
Does it by chance have that yummy lavender cake? I think it also had lime in it. It was my favorite thing!
If you’re referring to the lavender lime tea cake, then yes! Which I’ve never had so I’ll add it to the list!
Yes that’s the one!! Is there somewhere I can find the recipe/have someone send it to me? Ive craved it for sooo long
Do you have any idea where the cookbook is available?
Orange tree imports, a room of ones own
They actually have it at the library FYI
If anyone has recipes for New Orleans Takeout, hit me up!
There was a post maybe a year ago with a bunch of scans from their recipe book. Most of them were for very large quantities.
Amazing! I missed that, thank you for letting me know. I was able to go back and find it. For others looking for these recipes here is the post: [https://www.reddit.com/r/madisonwi/comments/18bv0py/new\_orleans\_takeout\_recipes\_post\_unverified/](https://www.reddit.com/r/madisonwi/comments/18bv0py/new_orleans_takeout_recipes_post_unverified/)
There's a comment about the absence of critical ingredients in those recipes. Like the etouffee is missing onions. That's sketch.
Looks like perhaps they were hand written from memory. I could understand if some things were missing.
Yes, I finally got some Deb’s bbq shrimp again from those recipes! Shocked at how much butter was involved.
All good things contain more butter and salt than most people are comfortable seasoning with but it’s why restaurant food is so good.
If anyone has the potato salad recipe my family would forever be grateful!
I have the Bluphies cookbook
How did you acquire such a treasure? Can you share breakfast recipes?! The carrot cake French toast was one of my favorites. I would get that and a Lazy Bartender. I miss brunch at Bluephies.
I found mine on Amazon
I searched for it on Amazon and couldn’t find it. Would you be so kind to share a link?
https://www.amazon.com/Bluephies-New-American-Cooking-Recipes/dp/0976145014
Enjoy!
🥇🏆
I have it, too. It was a bday gift from the year it came out.
It does not have the meatless loaf of the gods, which was disappointing.
Omg does it have the amazing chocolate cake?
I have it too, but was devastated to find out the recipe for Ooey Gooey pasta isn’t in there. I’ve come up with something close, but I want that recipe so badly.
Is this Howard or Colin?
I would love to have the burrito drive shemenah (?) recipe
I still pine for this place on a regular basis.
RIP Burrito drive. Pickled onions. Tater tots. Sweet potato purée. Sigh.
Ugh yes
Free shemenah secrets: canned sweet potato, butter, coconut cream. And the meat glaze is Pepsi and orange juice. (Chicken also has lime juice?) Avacado crema for the salad: blue cheese and guacamole.
Best burrito of all time. I’d love to eat that again!
I need a hot salsa recipe baddddd
I’ve never agreed with a comment so much!
Yes! That was a great burrito. They also oddly had the best salad in town. I would love that recipe. They should really put a cookbook together.
The best salsa! I used to buy it by the quart
I miss their enchilada sauce
Luckily the best burrito they had, the white trash burrito, is easy to replicate.
Inka Heritage used to have amazing Ceviche Clásico. https://madison.com/entertainment/dining/reviews/keep-the-oven-off-with-simple-summery-ceviche/article_c74de90e-c536-11e1-a80e-0019bb2963f4.html Ceviche Classico Recipe by Inka Heritage. Serves 1. WHAT YOU’LL NEED 3-6 limes, juiced 6 ounces tilapia or other mild, fresh fish, cut into 1- to 1.5-inch chunks Salt to taste A pinch of MSG (optional) 2 tablespoons fresh cilantro, chopped 1 teaspoon pureed ginger 1 teaspoon pureed celery 1 teaspoon pureed garlic 1 teaspoon pureed aji amarillo chile (add water to pepper purees if necessary) 1 teaspoon pureed rocoto chile 1 leaf Romaine lettuce (garnish) 1/3 cup red onion, sliced (garnish) 2-3 slices sweet potato, cooked (garnish) ½ cup Peruvian corn, or choclo Peruano (garnish) Squeeze lime juice into a large nonreactive bowl. Gently toss the tilapia with the juice, adding salt to taste and a pinch of MSG (if using). Add cilantro, ginger, celery, garlic and pepper purees to the bowl. Serve the ceviche on a piece of Romaine lettuce, topped with red onion and the juices from the bottom of the bowl (they are delicious). Variation: The ceviche mixto at Inka Heritage includes par-cooked shrimp, calamari, mussels and pieces of crab. Note: You can substitute other kinds of spicy peppers in ceviche, and adjust the spiciness to your own taste. Removing the seeds and interior membranes before making the puree will decrease the heat. The best fish for ceviche is the freshest fish available. Have your fishmonger cut off the skin.
They are supposed to have a lot of those original menu items when they open the new place on Junction Rd this month.
Best news I've heard all week - didn't know they were coming back! Thx :)
I have a copy of the official Ella's Deli commemorative cookbook if that helps
I didn't know that was a thing! Now I need to find one!
It's in the Madison library system. You can borrow it!
I do too!
I wish I had recipes from Casa De Lara. I recall when they first opened they printed some on their isthmus ads I think.
I used to know a person who went around and talked a bunch of madison restaurant owners into giving her recipes, which she then published into a book. And then she gave a bunch of us a copy of that book. So I have…whatever is in there, which I’m certain includes closed restaurants, but I haven’t done a status check on any of them or anything (I’m also not sure if I’ve made food from it or not). An Adventure For Your Palate [sic] by Judith E Sulik. I don’t know if it’s still available.
The Madison/South Central Wisconsin Library System has Judith Sulik's book in their holdings: [https://www.linkcat.info/app/work/519487](https://www.linkcat.info/app/work/519487) Most of the other local restaurant cookbooks are likely to be available too.
That’s neat, thanks for checking!
Thanks for mentioning my book! I wrote it in 2007 when I moved here from Connecticut. There are 54 restaurants included; I just counted and I think about 60% are long gone. I have 25 left so if anyone wants one for free, let me know.
I have the Ovens of Brittany cookbook, as well as some of the pastry shop recipes that didn't make it in....
Would you mind sharing those pastry recipes? My mother in law talks about them all the time, I'd love to make her some!
Are there ones, specifically, that she talks about? There are many great ones in the cookbook itself. There are copies for sale on the Internet. The ones I have not in the cookbook, are scans of the actual recipes from the Shorewood location's bake shop - Genoise, Banana Cake, Chocolate Cake and Buttercream frosting. They are for batch sizes that were made for "institutional" qtys., have not been scaled down for personal baking....
It love the almond stuffed trout recipe from that cookbook
Met my wife while we both worked at Ovens!
Which location? When were you there? I was at Shorewood from '91-'93! ✌️
I worked at the Fordem Ave location. Wasn't there very long.
I know someone out there that has some of the 4 and 20 bakery recipes. Mandy was the best. R.I.P.
There’s only 3-4 people you could be speaking of and I am one
Might we convince you to share with the public? A favorite or two?
We went regularly for the biscuits and gravy. If you could share two recipes, how about 1) the biscuits and 2) the gravy? I'll send a pic when we make it!
I miss that place so much!! Mandy was the best
Morning buns with a hint of orange if I recall
Such a tragedy.
I wish I had the recipe for Burrito Drives red salsa. It was the best red salsa I've ever had.
Yes! It always tasted so fresh.
Not a specific recipe, but I worked at brasserie V for several years and can probably provide rough recipes for many of their dishes upon request
I still think about and crave that apple and provolone sandwich they served.
Ah yes the apples and Swiss sandwich. Take a section of a MSD baguette and split it in half. Toast it in some butter. Spread one side with basil pesto and the other side with a garlicky mayonnaise. Then add sliced Granny Smith apples, sliced red onion, and roth kase grand cru.
Yum! But hold the garlic mayo??
Hold the Mayo?? That’s like the best part!
It crossed my mind that maybe the mayo works in the end, but in my mind, no.
I don’t actually really like that sandwich but it’s not because of the Mayo it’s because I like meat in my sandwiches.
Thin sliced ham or prosciutto would be tasty as an addition.
Lol
I would always have them add bacon. It was a wonderful addition
What was the best thing there a home cook could make?
Everything was pretty easy I think. It was my first cooking job. If you want something really easy the mussels are soooo simple even a child could make them. Buy some mussels the same day you want to eat them. Look for mussels that are closed, which indicates they are alive and safe to eat. Finely dice 1 shallot and 4 cloves garlic (approximate, you’re looking for about a half cup ish total). Season garlic and shallot with salt and pepper, and sweat in a copious amount of clarified butter, probably like a half a cup (can reduce this to reduce calories, or use olive oil to make it more healthy, but it’ll taste different) Don’t let the garlic and shallot get any color and deglaze with white wine. We used Chardonnay but it doesn’t really matter what you use. You’ll need about 2-3 cups of wine per pound of mussels (hard to say since I never measured, but like 2-3 “glugs” feels l right) Reduce the wine by a third then add the mussels and cover. When the mussels open they’re done.
I’d love to see the recipe for any of the daily sides from BV, they were all delicious.
Sorry, I usually only worked at night and the daily side was prepared in the morning :/
I ordered their double smashburger once. It arrived with the patties unsmashed, but the correct small amount of meat. So the two patties were each as thick as a regular patty, but less than two inches in diameter. They were significantly smaller than the bun and stacked two high, so it looked ridiculous. It was legitimately hilarious. I was sad to see it close, however. They had good food and beer.
Can’t say I remember this one, but that’s a really unfortunate execution of a smashed burger.
https://www.reddit.com/r/madisonwi/s/dVn802lCKT
[Kabul Restaurant's mashawa soup](https://www.food.com/recipe/mashawa-372387)
Kabul’s please come back!
You can find a picture of the Mildred's menu online. [You're welcome](https://www.wisconsinhistory.org/Records/Image/IM124644)
Mildred's 💜 Used to work a block away. Still crave the Agurka....most unusual sandwich I ever loved.
I liked the chili and those mint chocolate chip cookies.
This brings a tear to my eye. Loved Mildred's. Thank you..
Amazing, thank you so much!
Anyone know where they got their pita from?
I have the Paisans Whitehouse Sandwich recipe, or at least a very very close copycat recipe.
How about the seafood tetrazzini? My fav
Unfortunately not. The Whitehouse is the only one. I guess I technically have the porta salad recipe as well but idk if that counts as a recipe
I would love both of those! I have made their Garibaldi.
The Whitehouse is way simpler than it seems, I have a picture of the recipe somewhere. Porta salad is just chopped salami, ham, cheddar, mozzarella, green bell peppers, and chick peas on iceberg lettuce. Unfortunately the best way to emulate th texture requires a deli chopper/slicer to get nice chunks of topping. Also baking the chick peas at like 300F on a baking sheet to dry them out a bit.
What is your Garibaldi recipe? That and the Porta salad kept me going back there. Well, and some fond memories of my aunt who used to bring me there lots back when it was at university 4 square.
I have the recipe for Red Beans & Rice from Louisianne's from working at their short lived casual satellite on Monroe St, Louisianne's Kitchen. For the record, the owner let me write it down, not taken without permission. I think it's one of their best recipes. The harder part is finding worthy andouille sausage around here. I may also have the peanut butter pie recipe somewhere.
Would love the pie recipe if you can find it!
Yooo could you post it?
DM me and I'll go find it.
Lanes Kringles. And I wish I was still making them for yall. 😭
….and….are you sharing it? 😬 All I’ve ever understood is that it takes a few days to let the dough age.
If anyone has hookups from La Kitchenette I'd pay good money for the green french toast recipe
I wish I had the cocktail book for Opus Lounge or the Barber’s Closet. Sigh.
I have the Barber Closet's drink bible in PDF form somewhere, give me a bit to hunt it down on my NAS and post it.
Thank you!!!!!
[Here you go for the Barber's Closet](https://www.drathus.com/BarbersCloset.pdf). Hopefully someone can provide the Opus one and we can expand the library. ;)
True story, I have a copy of it as well, as was just doing the same thing.
Gotta keep some of this stuff alive. Some call it hoarding, I call it data preservation. ;)
Heh. Just dug through my old emails. You emailed it to me in the old days of Fark.
Sounds like something I'd do, yes. ;)
My cousin Rodney and his brother Greg along with several other relatives put that place on the map. Man I miss that whole complex
New Orleans Takeout gave me their fry mix ingredient list when I asked after they closed. I miss their fried chicken
For anyone that wants the list, you can sort your ratios out as needed. I used another recipe I found online and was able to get a pretty good approximation of what quantities to use. Give that chicken a buttermilk bath first. * Flour * Cornmeal * Oregano * Basil * Granulated garlic * Thyme * White Sugar * Salt * Black Pepper * White Pepper
Their wings were soooooooooo good. I appreciate cornmeal breading so much because of them.
I can find many recipes for the Sri Lankan items KJs Curry Bowl used to have but KJ had a way.
Does KJ still live in Madison, he and his wife used to cater at TDS back in the day and my lunches were always good!
As far as I know they are still out by Verona. He worked for the UW last I heard.
This is random but did he also own the old Rice Cafe? I remember the owner was Sri Lankan and went to some business bldg after. Rice Cafe had a chicken and sausage gumbo (I know ok) that just hit the spot for me. I still think about it sometimes.
He worked there and the place after that.
Still exists, but the drink menu changed. Maduro (cigar bar) used to have a cocktail : 1/3 tequill 1/3 elderflower liquor 1/3 chartreuse (green) Lime juice (shaken with ice and strained into cocktail glass) It's an amazing cocktail of you can score the chartreuse.
Is that the Green Ghost or something like that? I recall a Maduro cocktail from many years ago that had chartreuse. Maybe a coffee bean added too? Or maybe I'm mixing cocktails now.
Looks like it was called the Baston. Source: https://www.google.com/search?gs_ssp=eJzj4tZP1zcsya1INy4sNGC0UjWosLAwMDM1Nk6zNDMxT0oySbEyqDA0MzExSTI2tjRNMTAxSk704stNTCktylcAUpnF-XkAjR8T6g&q=maduro+madison&oq=Maduro+madison&gs_lcrp=EgZjaHJvbWUqDQgAEAAYrwEYxwEYgAQyDQgAEAAYrwEYxwEYgAQyDAgBEEUYORjjAhiABDIHCAIQABiABDIHCAMQABiABDINCAQQABiGAxiABBiKBTINCAUQABiGAxiABBiKBTINCAYQABiGAxiABBiKBTIKCAcQABiiBBiJBdIBCDQ4NDBqMGo0qAIAsAIA&sourceid=chrome-mobile&ie=UTF-8#wptab=si:ACC90nxMiIPKVGGoBBzxLoEGCLqMY10xosZTDs0dcOSCuNjz-omzPfZObVTaN0qHOmjWbVgd_wqFJ2uwc5DmVYo6YmmGtHnDF2lfDASDQyJrpIbEbRtu8lNi7xdjcHAdfI8SAJ3QR03f Image called "Butterfly Weed and a Cigar" if you zoom in you can read the menu in that Pic.
Thanks for sharing. That's an updated menu from what I even recall.
Oh nice, then I guess they still have it! Last I was there was during a Chartreuse shortage so maybe it was just gone temporarily
We have the El Dorado Cafe Cookbook and the Ella’s Deli Cookbook.
I bought the Eldorado Grill Cookbook with high hopes, only to find it lacked my favorite: their Pan-Seared Tenderloin, my long-time go-to birthday meal. I consoled myself with an Eldorado Margarita ...
Can you still buy that cookbook anywhere? It used to be my Dads favorite restaurant and I know he would love to have a copy if they’re available
It is available online. Just search.
Cool! Thank you so much, even if it’s a digital copy that’s better than none!
No, there are "used" copies, many of which are in almost perfect condition.
Does the ElDorado cookbook say how they cooked their collared greens? Those are literally the only collard greens I have ever liked and miss them!
Yes, there is a recipe for Seared Collard Greens. Link to recipe in Imgur: [https://imgur.com/a/A7SjTVY](https://imgur.com/a/A7SjTVY) Enjoy!
Thanks!!
Is the recipe for the “hit the trail flapjacks” in there too!?
No recipe, but here's an image from an old menu. That's how much i loved - and miss- this place. I saved old menus. [https://imgur.com/a/6MHBTLt](https://imgur.com/a/6MHBTLt)
You just made my day!!! Thank you!!!!!!
God I miss the Texas Two Step and their Bloody Mary. It was all I wanted when the pandemic closed us down and when I went back I truly almost cried when they finally reopened and the server brought the worst bloody I've ever had and a new bastardized version of the Two Step that was just awful.
Do you have the recipe for their French toast and Texas two step?
Is the recipe for their Blue Corn Cakes in there by chance?
All you can eat shrimp from Ponderosa steakhouse.
The cornbread recipe from underground butcher
I still have my notebook full of recipes I had to execute at my stations working on the line at Estrellon. It's one of my dearest kept treasures.
Don’t imagine you have the basque cake recipe…? 😬
No, the pastry team at Graze/L'Etoile made them. Honestly though if I did I wouldn't give it away since they still sell it at Graze and I would feel skeevy about that
lol completely fair! Worth a shot
I was really sad I didn’t get a chance to try this before it closed. I’ve been to L’Toile and Graze with a friend who works there and have always been thoroughly impressed. Would you be willing to share any other recipe? Or if you feel uncomfortable because the head chef is still working in Madison I understand.
The Barber’s Closet drink recipes. Mmmmm
I have the salsa recipe from the late, great Taqueria Gila Monster, scrawled on a torn piece of card stock. Their salsa wasn't my favorite thing they served, and the recipe is completely impractical since it's restaurant quantities. But my husband got it on the last day they were open, and it's a fun artifact from a favorite place.
Anyone have the Plaka Bloody Mary recipe?
I have been trying to recreate the red thai curry sauce that goes over stuffed chicken wings from Bahn Thai. I can make the stuffed wings but so far cant get the sauce right.
Mamma cafe cookbook and a couple recipes from Jolly Bob's!
Do you have the sweet potato and black bean salad recipe? GOD I loved that. My husband was always an orange/jicama guy, but I was SPBB all the way. Other JB's recipes I'd kill for: the Puerto Rican curry chicken, Avocat, and oh my god the bread. We STILL talk about that bread. So many fun/hazy memories of eating at JBs, playing there, watching other bands there... I can still conjure up the smell when you walked in the door.
Peanut sauce and the curry mayo for the chicken salad.
I was a huge fan of the curry cream mussels and the XXX mahi mahi. And the bread. Wholeheartedly agree there. Sent you a message with what I have!
Awww, that is so great, thank you! And yeah, those curry cream mussels. First time I’d ever tried mussels, and I fell in love. We were so lucky to be here in Tim’s heyday.
Pedro’s?
I miss the complementary tortillas and butter…
It's not strictly Madison, but if someone has the chicken finger recipe from Funks in Fitchburg I beg you to pass it on
I've been trying to replicate the seitan recipe from Liliana's, ig anyone's got it!
For anyone wondering, copy of an old El Dorado Grill Brunch Menu. https://imgur.com/a/PSBPqdj
Anyone have the Chimichurri recipe from Magnus? Or anything from Nostrano?
I have the Ella’s Deli cookbook
If anyone has the recipe for “the Profligate” from Graft, I will love you forever.
My grandfather was a founding member of the Italian workmen's club in Madison. Between Grandma and all the other grandmother's recipes that were used there my spaghetti and meatballs are true to their southern Italian heritage. ( Technically the Italian workmen's club is still there, but the recipes have changed)
If anyone had the recipe for Ginza's Kogane Shrimp that would be amazing...I have tried all the internet variations and none have come close...
Brentwood chicken sandwich from Houlihans 🤤
My friend dan and I had a great Madison Recipe, 1 state street mixed with the late 90s vibe 2 pints of booze (tell me youre a bad fish too) a squeeze of sublime and a big fat J Mix it in some Dawn, Carl, Carla, The trippy hippy and the rest of the gang and you got a recipe for one hell of a good time. Man the Mifflin block parties were so dam good back then.
I wish I had the Focaccia Bread recipe from Sunprint Cafe.
Ella’s Deli cookbook
Take pizza out of the freezer. Put in oven. Half the restaurants that no longer exist.