The Mad, Mad, Mad, Mad Sixties Cookbook Giveaway

Chef JimJust in time for the start of Season 5 of AMC’s hit series Mad Men, you can make some of the drinks the characters drink on the show by checking out a new book from Rick Rodgers and Heather Maclean called The Mad, Mad, Mad, Mad Sixties Cookbook, and Mikey’s Kitchen is offering you a chance to win a copy of the book right now.

If you grew up in this era (I sort of did, but was more a kid of the ’70’s than the ’60’s), you will love creating some of the food and drink that your parents or grandparents made back in the day, or that Don Draper, Peggy Olson and company make or consume on the show. Rodgers’ drink recipes are authentic and the PR company shared one with us for an Old-Fashioned using Four Roses Bourbon, below.

Chef JimOld Fashioned
1 sugar cube
2 or 3 dashes of aromatic bitters, such as Angostura
2 1⁄2 ounces Four Roses Bourbon
Soda water
Orange slice, for garnish
Maraschino cherry, for garnish
Lemon zest twist, for garnish
Instructions: Put the sugar in an old-fashioned glass and moisten with the bitters. Crush them together with a muddler. Add the whiskey and fill the glass with ice. Stir well. If desired, fill the glass with soda water. Add the orange and cherry, and lemon twist, if using. Serve.

But being that this is primarily a food blog, I had to sample some of the recipes myself:
Chef JimFlower Drum Song Barbecued Ribs–These were sweet, tangy and delicious and used a method of parboiling the ribs before marinating that I hadn’t tried before.
The Ultimate Meat Loaf–Used potato chips and chip dip mix as time-saving ingredients, but overall lacked flavor and needed ketchup (and tasted like a McDonald’s hamburger after dipping in the ketchup!)
Cold War Beef Stroganoff–This one was heavy on the sour cream and maybe too saucy, but still very tasty.

If your mouth is watering from those recipes (others include fried chicken, piggies in blankets, beef wellington, vichyssoise, or desserts like pineapple upside down cake) or at the thought of enjoying a cocktail while you watch Season 5 of Mad Men, Mikey’s Kitchen is giving one lucky winner a copy of the new cookbook. Click here to enter for your chance to win!

CONTEST ENDS: April 25th


Holiday apps 101

Happy holidays everyone! Here is a post I did two years ago on’s Grub For Guys for holiday appetizers. There are some good ideas here for both Christmas parties or New Year’s Eve and New Year’s Day. Enjoy….

Holiday Appetizers
Oriental wings, Zucchini rolls, Pigs in Blankets, Potato Skins, Easy Ham & Cheese Rolls

The holidays are upon us, and one of the best things about said holidays is getting together with friends and family that you actually want to hang with. And for those occasions, when you have people stopping by your pad, you want to impress them with some quality snacks. That means, for once, to not pull out frozen mini-tacos and pizza bagels and chips and dip—but to put just a little effort in so that it looks like you are a chef who knows what he’s doing. Or at least that you fake it good. Doctors, please don’t come after me for the fried food bent running through these recipes—after all, we’re guys and we like fried food, and we all like to indulge a little during the holiday season anyway. (A note about portions: these portions were my “test kitchen” portion sizes, so you can double, triple and quadruple according to how many people are coming over.)

Oriental Chicken Wings
1 pound fresh chicken wing sections
Oil for deep frying
Salt and pepper
2 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. honey
1 tsp. cooking sherry
1 tsp. minced ginger (from a jar works best)
1 tsp. apricot preserves
1 tsp. (or more to taste) chili garlic sauce
1 tsp. sesame seeds

Preheat oven to 400 degrees. Coat a baking sheet with cooking spray and arrange wings on it. Sprinkle with salt and pepper and bake for about 20 minutes. Meanwhile, heat about 2 inches of canola or vegetable oil over medium heat in a deep skillet. When oil is hot enough (if you feel heat by placing your hand an inch or so from the oil’s surface), gently add the wings to the skillet. Fry for about 12 minutes or until wings start to turn crispy. While wings are cooking, combine hoisin sauce, soy sauce, sesame oil, honey, sherry, ginger, preserves, chili garlic sauce and another sprinkling of salt and pepper in a large, heat resistant bowl. Drain wings on a plate with paper towels for a minute, and then toss into sauce and shake until coated. Sprinkle with sesame seeds and serve.

Pigs in Blankets
1/3 sheet puff pastry
8 cocktail franks
2 Tbsp. mayo
2 Tbsp. ketchup or chili sauce
chopped pickle or relish

Preheat oven to 400 degrees. You only need a small amount of pastry for each frank, so cut pastry with a pizza cutter into one-inch squares. Sprinkle with flour and use a rolling pin to increase size to 2-3 square inches. Roll franks (which are usually pre-cooked) in pastry and bake on a baking sheet for 10-12 minutes or until pastry begins to turn golden brown. Serve with mustard, or combine mayo, chili sauce and chopped pickle to make a Thousand Island dipping sauce.

Potato Skins
2 baking potatoes
oil for deep frying
2 slices bacon
½ cup shredded cheddar cheese
sour cream

Preheat oven to 450 degrees. Wash and scrub dirt off potatoes and then prick with a fork a few times before placing in oven. Bake for one hour. Let cool a few minutes, and then when potatoes are easy to handle, cut them in half and scoop out the flesh. Reserve for another use or throw away. Meanwhile, heat an inch or so of vegetable or canola oil in a large skillet over medium heat. When oil is hot enough (see tip in chicken wing recipe above), carefully add potato skins and deep fry for about 2 minutes per side. Remove and drain on paper towels. Then place on a baking sheet, sprinkle with cheese and bacon and broil for 1-2 minutes or until cheese is bubbly. Serve with sour cream on top or on the side.

Zucchini Bites
1-2 medium zucchini
1 egg
½ cup panko breadcrumbs
salt and pepper
oil for deep frying
nacho cheese sauce or ranch dressing for dipping

Heat oil in a large deep skillet over medium heat. Cut ends off zucchini and then slice lengthwise into long strips about ¼ inch wide. Disgard rounded ends and use only pieces with flesh on both sides. Beat egg in a bowl and add bread crumbs to a second bowl. Add salt and pepper to each bowl. When oil is hot enough (see chicken wing and potato skin recipes above), dip zucchini slices in egg, and then in breadcrumbs, and carefully add to oil. Cook for 3-4 minutes or until brown and crispy (could be shorter time). Drain on paper towels, and then roll slices up and secure with toothpicks to serve. Serve with nacho cheese sauce, ranch dressing or dipping sauce of your choice.

Easy Ham & Cheese Rolls
2 thin slices deli ham
2 Tbsp. whipped cream cheese
Black or green olives

Lay ham out on a plate and spread with cream cheese (1 Tbsp. cream cheese to 1 slice ham), and then roll up. Slice into ¾ inch pieces and slide a toothpick through, and then through one olive. Serve.


Related Posts