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TMCNet:  Simple secret dressed up salad at Maas Bros.

[June 20, 2010]

Simple secret dressed up salad at Maas Bros.

Jun 20, 2010 (Tampa Tribune - McClatchy-Tribune Information Services via COMTEX) -- Last week, Kay Desmarais of Minneapolis told us she and her mother used to eat frequently at the Maas Bros. restaurant at WestShore Plaza in Tampa. One of their favorite dishes was the Salad San Francisco.

Kay remembered that it was shredded lettuce served with cold marinated beef.

"It was served on a large wood plate with a side of sourdough bread," she wrote.

Reader Yvonne Diez saw Desmarais' request for the recipe and said it "brought back wonderful memories of the old Maas Brothers and how much we enjoyed their restaurant." The San Francisco Salad on a wood plank was a Diez family favorite, too.

"At that time, I asked one of the employees for the marinade recipe and was surprised to know that it was simply Kraft Catalina French Dressing," she says. "I made it several times with this dressing and it turned out great each time. I used beef tenderloin cut into small chunks for the meat." Thai chicken request Joe Wathen enjoys the chicken panang from Jasmine Thai in Brandon. He wants to make the recipe at home.

"I found one in the Miami paper, but each Jasmine Thai restaurant uses a completely different recipe," he writes.

Father's Day recipe Two words for Father's Day cooking: grilled steak.

If you're still stumped, throw some hot sauce on it. Works like a charm.

Check out the recipe at right.

Winning recipe to try Lori Stephens of Hendersonville, Tenn., won $5,000 as the grand prize winner of the 2010 National Cornbread Cook-Off with her Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo recipe.

Wait. Go back. You just zipped past the words bacon and gorgonzola and cornbread and sliders.

Let them soak into your brain. Powerful words on their own, when put together, they make one delicious recipe.

OK, continue.

The cook-off was in conjunction with the National Cornbread Festival in South Pittsburg, Tenn., and is sponsored by Martha White and Lodge Cast Iron.

The recipe for them runs at right. Try not to profusely salivate. I dare you.

Leftover requests Sue Walker of Temple Terrace wants the recipe for Chicken a la Rosa served at Cafe Don Jose in Temple Terrace.

Alaine Gentner of Lithia wants to make the Lobster Bites appetizer from the now-closed Rock and Pineapple restaurant in south Brandon. She also wants a cream cheese hazelnut cookie made by the Jackson Cookie Co. on Lumsden Road in Brandon.

Seeking a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or e-mail

Keyword: Recipes, for more recipes and to check out our archive.

BUFFALO GRILLED STEAK 4 (1-inch thick) bone-in or boneless loin steaks 2/3 cup Franks RedHot Original Cayenne Pepper Sauce or Buffalo Wings Sauce Marinate steaks in Frank's RedHot Sauce in deep dish. Cover and refrigerate 1 to 3 hours. Drain and season as desired.

Grill steaks over high direct heat, about 15 minutes for medium-rare, turning once.

Let steaks rest 10 minutes before slicing. Splash on more Frank's RedHot Sauce to taste.

Makes 4 servings Note: May substitute other tender steaks such as boneless sirloin, flank or flat iron steak.

BACON AND GORGONZOLA CORNBREAD SLIDERS WITH CHIPOTLE MAYO For the sliders: 2 (6.5-ounce) packages Martha White Yellow Cornbread Mix 1/2 cup Martha White All-Purpose Flour 1 1/2 cup milk 1/4 cup sour cream 1 large egg, lightly beaten 3 tablespoons chopped chives 8 slices bacon, cooked and crumbled 3/4 cup crumbled Gorgonzola cheese For the burgers: 2 tablespoons butter 1 medium yellow onion, sliced into thin rings 1 1/2 pounds ground chuck 1 large egg 1/2 cup Italian style bread crumbs 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 12 small slices cheddar cheese (1/2 ounce each) For the chipotle mayonnaise: 1/2 cup mayonnaise 1 chipotle pepper in adobo sauce, chopped with 1 teaspoon of adobo sauce Heat oven to 400 degrees. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream and egg in medium bowl until well blended. Stir in chives, bacon and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.) Melt butter in a 12-inch cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.

Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.

Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.

Makes 6 servings (2 sliders each) To see more of the Tampa Tribune or to subscribe to the newspaper, go to Copyright (c) 2010, Tampa Tribune, Fla. Distributed by McClatchy-Tribune Information Services. For reprints, email, call 800-374-7985 or 847-635-6550, send a fax to 847-635-6968, or write to The Permissions Group Inc., 1247 Milwaukee Ave., Suite 303, Glenview, IL 60025, USA.

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