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Thread: fondue recipe

  1. #1
    msmimi Guest

    Talking fondue recipe

    please help me find the fondue recipe from the old restaurant called "CAPTAINS STEAK JOINT". they used to be in milwaukee wi.

  2. #2
    Join Date
    Jun 2006
    Location
    Toronto, Canada
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    7,982

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    Welcome to CK msmimi. I notice you requested this recipe more than once.

    Could you give us an idea why this particular fondue is so special? Perhaps we can provide you with a substitute recipe rather than the restaurant's version of it.

  3. #3
    Join Date
    Jun 2006
    Location
    Fremont, Nebraska, United States
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    I'm telling ya...me and Rube and Dewey are (toot toot) masters at finding recipes, so Like Rube said, could you give us more of a description? Savory, sweet, ect...what do you dip into it?

  4. #4
    Join Date
    Jun 2006
    Location
    Toronto, Canada
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    7,982

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    I haven't found what you are looking for but here's a website with a bunch of fondue recipes

    http://www.epicurious.com/tools/searchresults?search=cajun+fondue&pageNumber=1&pageSize=10&resultOffset=1

  5. #5
    uneekgirl Guest

    Default captains steak joint fondue

    This is the biggest mystery that I've ever run into!! NOBODY has come up with this formula for the best fondue there ever was.... my babies were almost born with little crisps of fondue in their hands!! The only thing that I've gotten from a wife of a guy that was a cook there was...the basic cheese was cheesewhiz!!! But... who knows!! Anybody???

  6. #6
    Join Date
    Jun 2006
    Location
    West Portsmouth, OH
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    14

    Default Fondue Recipe

    I have a beer based fondue recipe that is very good... created it from multiple visits to my favorite fondue restaurant

    3-4 cups (depends on desired of thickness)shredded cheddar mild or sharp
    1 cup emanthaler swiss shredded
    2 cups lager beer (Bud)
    1/2 tsp of crushed garlic
    1/4 tsp of dry mustard
    1/2 tsp or dash of worcestershire sauce

    heat fondue pot (electric fondue pot works best)approx 300 degrees. Once heated add beer let simmer for 1-2 minutes add garlic, dry mustard and worcestershire sauce mix well. Let simmer 1 minute. Add swiss cheese and let it melt- mix and whip gently while cheese melts. Once melted add cheddar until melted and desired thickness. Turn down heat to warm. This serves 4-6 depending on appetite.

    We use french, rye and pumpernickle breads, apples, carrots, etc to dip. It is best to cut bread ahead of time in 1 1/2 inch chunks.

  7. #7
    Join Date
    Dec 2007
    Location
    Colorado
    Posts
    2,257

    Default Cheese Fondue

    This is our favorite Cheese Fondue, this recipe came with a stoneware fondue pot I purchased in Switzerland over 25 years ago. Fondue is one of our favorites so I have 1/2 a dozen books but we always come back to this.

    1 pound shredded or finely cut cheese (2/3 Swiss Gruyere, 1/3 Swiss Emmental)
    2 cups light, dry white wine
    4 level teaspoons liquid cornstart (since I have no idea where to get l8iquid cornstarch we mix dry with the Kirsch)
    1 shot-glass kirsch or brandy
    pepper and nutmeg to taste
    garlic clove peeled and cut in half

    Rub garlic clove on inside of fondue pot(this adds flavor and helps clean up).
    Place pot on stove, add in cheese, corn starch, then wine stirring constantly at high temperature.

    Add spices and stir another 1-2 minutes. Now transfer pot to burner on the table.

    Serve with bread cubes.

    I use several differnt types of heary bread, I also dip granny smith apple slices, and often add mushroom slices to the fondue. The mushrooms usually cause competition at the table.

  8. #8
    Join Date
    Jun 2006
    Location
    Milwaukee area, Wisconsin
    Posts
    295

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    This post makes me chuckle, because the same question comes up every few months. I have looked into it myself, as I used to love the Captain's Steak Joynt (their spelling). The recipe is not out there on the net as many others are. The restaurant was owned by the Marcus Corporation here in Milwaukee, and they still have all of their recipes under lock and key. They recently started serving the old original Big Boy burgers at the restaurant they now operate in a downtown hotel. If you're really determined, you could try contacting them and see if they would part with the recipe. Other than that, I'm afraid that the Captain's will have to remain a pleasant memory. Damn....and they made such a good strawberry daiquiri, too!

  9. #9
    Join Date
    Jun 2006
    Location
    West Portsmouth, OH
    Posts
    14

    Talking Edit Fondue recipe

    It calls for 1 cup of beer not 2 cups of beer. Sorry. for the typo

  10. #10
    Join Date
    Jan 2008
    Location
    SE Wis.
    Posts
    12

    Default

    I'm with you WisSue! We used to go to Captain's for their fish fry every Friday...I lived for that fondue!

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