An anonymous OCThen reader asks if anyone knows the "sauteed artichoke hearts" recipe that the old Reubens restaurant chain used to offer...
I worked at Reubens Restaurant in 1970s in Fullerton. I am trying to locate the sauteed artichoke hearts recipe. Anyone know it??"Post a Comment" if you know anything.
I'm a blogger and internet marketer, motorcycle rider, and craft beer lover.
Have no idea how I found this site, but I can answer your question. I was a cook at Reuben's in Orange (#41 I think, across from Orange Mall) around 1982-84.
ReplyDeleteIf you haven't given up checking this, the artichoke appetizer was everyone's favorite and really easy to make. Roll the artichokes in flour, then dip in eqq and roll in tempura. Cook in the deep fryer until golden brown and put in a little skillet to make the customers think that was where we cooked them. Then cover in garlic butter (the same garlic butter we used for scampi - just melted butter, a little lemon and garlic, and then sprinkle on parmesan cheese and parsley. That's it.
I worked in the Rueben's Arcadia Store. I think It was Grace Co. then Far West Services. I remeber doing the Artichoke hearts, didnt we top them with parm and parsley too? Hey Does anybody remember the beggars marinade recipe for thr tri tips for two? I think it was soy/oyster sauce/cabernet, and i cant remember what else.
ReplyDeleteOMG! I loved those artichoke hearts! I'm so glad you old school chefs are still around. I can't wait to try the recipe myself and enjoy the nostalgia.
ReplyDeleteThank you so much for sharing the recipe.
I also worked at Reubens in the 70's and have the beggars marinade recipe:
ReplyDelete3 cups olive oil
9 cups burgundy
3 cups water
3 Tlbs oregano
5 Tlbs garlic powder (blend oregano & garlic)
So simple and so good. If anyone has the recipe for the vinagarette dressing for the shrimp vinagarette salad please share it or even the weird white cheese like dressing.
Do you remember how the scallops were made? Do you remember Margie, Michele, Peggy and Bill? We all worked there too at the same time you did.
DeleteDoes anyone remember how to make the scallops? I worked at Reubens Plankhouse in Fullerton on State College in 76/77 with my sister Peggy, her husband Bill and my room mate Margie.
DeleteI was the lead Reuben's cook in Riverside #40 1971-73 and managed in Fullerton 73-74.
ReplyDeleteFried Artichoke heart recipe from anonymous Reuben's #41 cook is right on. Except we also added grated parmesan cheese and chopped parsley.
Say, does anyone remember the Reubens/Cocos sour cream dressing recipe? Now that was the best.
Beggars Marinade Recipe at Recipezaar is close to the real thing. What other recipes do you remeber?
ReplyDeleteJohn Reuben McIntosh is my uncle and I managed several Reubens as well as Plankhouses, CoCo,s. My wife and I still make the deep fried artichokes to this day. Recipe as follows:
ReplyDelete-(1) can of drained artichoke hearts, quartered
- All purpose flour
- buttermilk
- Panko crumbs(Japanese bread crumbs
Dip the hearts in buttermilk, then flour, buttermilk again then the panko crubs. let sit for 1/2 hour and deep fry at 375 degrees until golden brown. Top with Parmesan cheese. Serve with lemon wedges and melted butter in a ramakin.
side note: also great to do with scallops!
Does anybody remember the marinade for nuked chicken? I know it had Tumeric in it but, that's all I remember.
ReplyDeleteI used to manage a Reuben's and a Reuben's Plankhouse back in the day. (1982-1984)I would love to get my hands on a copy of the recipe book used. They were all perfect!!! Please respond to RCAlati2@hotmail.com. Thank You.
ReplyDeleteI lived a few houses from your Uncle, in Lemon Heights - small world. My spot was the Rueben's at 17th and Tustin Aves; in Santa Ana. Best waitress was Lorraine, who made a special salad which was a combination of their Sour Cream Dressing topped with their Vinigarette with shrimp added. I also loved their rare Roast Beef Sandwich at lunch, served with their horseradish sauce. Sour Cream recipe follows:
ReplyDelete1 1/4 cup mayonaise
1 cup sour cream
1/2 cup buttermilk
2/3 cup milk
1 tbs. garlic salt
1/4 tsp. pepper
1/4 cup parmesan cheese
3 tbs. white wine vinegar
* beat all ingredients together. Will keep in
refrigerator for about one month.
what about the shrimp vinaigrette salad dressing? does anybody have the receipt? i loved the food at rueben's. i worked there when i was 18 back in 1974 and i still think about the food. twed
ReplyDeleteI worked at the Plankhouse in Orange, Connecticut from about 76-80 and am looking for the scampi recipe or the Marco Polos. I love this restaurant.
ReplyDeleteHi all,
ReplyDeleteI live in Fresno, and my family, and I, along with countless friends my Reuben's so much! Did I read there is a cookbook available? I would love to have a copy! In the meantime, I would also be interested in having the shrimp salad recipie also (the one mentioned above).
Thanks!
I worked at the Ruebens in Garden Grove and then moved with my manager to Santa Ana store in the early 80s. I loved the SCALLOPS, anyone have that recipe? Great Food, Great managers, Great FUN!
ReplyDeleteVinaigrette Dressing from Reuben's
ReplyDelete2C Dill Relish (Chopped)
1/2 C Chopped onion
1/2 C Chopped Parsley
1/4 C Salt
1/4 C Dry Mustard
1/4 C Ground Black Pepper
1/2 C Capers
2 C Red Wine Vinager
3 C Salad Oil
Sorry, I don't know it any smaller. My favorite
I collect old restaurant recipes. Email me at SSOINTOYOU@msn.com and I will send you some.
ReplyDeletePat and Susie worked at the San Jose Plankhouse in the 70s. We loved It! Looking for past employees ... Bill Coston? Rod Ebertowski, Jim Somers, Nace Mogadam(?), Gardner Williams and others ....
ReplyDeletewow! i love reading all of your comments. it is so wonderful to hear that their recipes are still remembered and being made. the sour cream dressing is definitely a staple in my house! i was actually just emailing it to a friend and decided to google it out of curiosity when came across this site. i am not aware of a recipe book, but do have a ton of my grandmother's (audrey f. mcintosh) old recipes. feel free to contact me if you would like them.
ReplyDelete- n. mcintosh
I also worked at the Plank House, in Darien Connecticut in the 70's, and can't believe I can't find anything about that wonderful Restaurant.
ReplyDeleteDo NOT use the vinaigrette recipe on here, unless you want to taste pure salt! What a waste of ingredients, following this recipe! If anyone has the real vinaigrette recipe, I would really appreciate it if you would post it on here. Thank you, Salty in Hawaii
ReplyDeleteI remember the Plank House in Darien CT very well, it was a great restaurant. When I moved to Hartford I discovered there was one in nearby Avon CT also. They both had the crab-stuffed mushrooms w/hollandaise sauce appetizer which was my favorite. Then sometime around '83-'84 both restaurants were gone.
ReplyDeleteI loved those mushrooms! Anyone have the recipe? The Plank House in Wayne NJ was the coolest place to hang out.
ReplyDeleteI worked in the Ruebens in Garden Grove and moved to the Santa Ana store with my manager in the 80's toooo. Was it Arnold? He was the best manager/bosss I have ever worked for!
ReplyDeleteI also worked at Reuben's in the late 80's and was wondering if anyone has the recipe for the scampi and the sizzling chicken salad? We had the best food around!
ReplyDeleteWow, taking me back to the good ol' days.
ReplyDeleteI worked at Reuben's Whittier from '77 to
'85. Too bad no great places like that to
eat, drink, and dance.
Loved the crispy artichoke hearts,
scalops, scampi. Thanks for reminding
me about the stuffed mushrooms. Yum!
Found an old menu. Here's the Marco
Polo: Smoked ham, turkey, broccoli on
English muffin, top with hollandaise.
Thanks for the memories
OMG..I used to work at Reubens in West Covina and Coco's back in the 80's! I loved the artichoke hearts and am glad to find the recipe. I came on here actually looking for the recipe for one of my favorite drinks - the berryetto! I am gonna just shoot from the hip and try amaretto, berries, cream, and ice. I loved them!
ReplyDeleteHi all you fellow/alumni Ex Rueben's/Plankhouse/Baxter's employees! I'm Tuck John Porter, one of the fastest Bar Mechanics on the west coast inside these awesome restaurants during the late 70's to early 80's. Is there a dedicated Far West Service/Grace Co Forum Website for all of us (Food Waitresses-Coctail Waitresses-Cooks-Bus Persons-and Bar Mechanics)? I'm old enough 2 tell some of those old birds how much they really turned me on back then! I was trained at Rueben's'Cocos in Arcadia, then bounced back & forth 2 Rueben's Plankhouse (off Devonshire) n the valley (while I went to CSUN). I covered vacation shifts for Fast Bar Man Brady at Rueben's West Covina, and received tons of Bar Mechanic Theory from Bobby Acapente at Rueben's Arcadia (he went on to Panama Joe's n Belmont Shores). We were both molded into the bar scene by Randy Mulner from Rueben's Arcadia (who went on to the Newport Beach Red Onion). Then I bar jammed at Baxter's in Pomona before relieving the top spot of a Bar Mechanic in Baxter's Manhatton Beach (who got canned 4 being 2 rough on customers). Reigned supreme over there until mid '83, oustshining & outpouring our competition with Tequila Willy's in Manhatton Beach. Now I'm an aging artist at http://www.designertjp.com , but I still have my green Baxter's bar apron! Can I get you a cocktail?
ReplyDeleteI worked at the Plankhouse in San Diego on Balboa Ave for 5 years form 78 to 83. I remember the Marco Polo having Asparagus.....and a slice of Tomato. I have come close to the Scampi Recipe at home the secret is the Capers! I will try the Planksteak Marinade this week...but the cut of TriTip that they had is a hard cut to get, how long are we to marinade the meat? What was the name of the desert with Ice Cream Caramel and Ameretto?
ReplyDeleteJust stumbled on this site during a little fit of nostalgia. You may or may not know that the Lt. Robert E. Lee Restaurant that graced the St. Louis Riverfront for so many years burned while undergoing major renovations last month.
ReplyDeleteShe was the jewel of Far West Services midwest operations and the site of my first job as a bartender. I'm gonna miss that boat!
I Remember the Marco Polo having a slice of tomato also in addition to the turkey ham Hollandaise sauce, on an English muffing Eggs Benedict style. The scallops were done exactly like the artichoke hearts were...except use egg wash not Buttermilk for the breading. I did 800 covers on a New Years Eve one night in Whittier…I also worked there around 82-84 Marcelo was the broiler lead cook...I worked sauté. I still do the scampi technique…so good still to this day.
ReplyDeleteJohn McIntosh used to make a mustard sauce
ReplyDeleteI think it was egg dry mustard and vinegar I can't
remember the rest. Any help? Mahalo
if anyone has more info on john mcintosh and his resturants please post!! names of other store he had... i worked for john in alaska during his last 8 years here. i drove his boat for him and went fishing with friends and family all summer. i was one of his last employees. i cannot say enough good things about this man, he was incredible!
ReplyDeleteAaron do you have an email address? Mahalo
ReplyDeleteI worked at the Plankhouse in Cerritos, CA from 1973 to 1976---anybody else out there who did? I haven't found a restuarant with food as good since. I loved the salad bar! We had a manager named Ron Royce and I can't remember the rest---oh, Dave Duke too. It was a great place to work and we had some great times!
ReplyDeleteI used to work @ Rueben's in Ft. Worth Tx. in the early eighties. I would love to have the recipe for the Scallop appetizer. Does anyone have have it?
ReplyDeleteI love the recipes but I don't miss the big egos. I've been teaching at a high school for the past 22 years. Its great!
ReplyDeleteI'm trying to find the recipe for the shrimp sandwich from Rubens. I worked for Air California and we would treat ourselves on payday and have the Shrimp Sandwich at Rubens. I'd love the recipe.
ReplyDeleteI am trying to find the recipe for Reuben's raspberry bread pudding. If anyone knows it or where I can get it. My husband used to go to the one in Redondo Beach and get it to go it was so good. Thanks
ReplyDeleteI am looking for the recipe for Raspberry Bread Pudding. My husband used to get it at the Reuben's in Redondo Beach. If anyone knows I would greatly appreciate it. Thank you...
ReplyDeleteYou can't just say a little garlic lemon butter! the recipe (you gonna have to break it down according to use)...I memorized it since 1973...12 lbs butter, just melted (DO NOT LIQUIFY. My suggestion); 2 tbsp garlic powder; 2 tbsp salt; 2 cups lemon juice; parsley flakes to color
ReplyDeleteI worked at the Plankhouse Cypress and Cerritos, 1976-78, 1980 respectively. Can't remember any of the people except mgr.Brigitta, Steve, Drew in Cypress.
ReplyDeleteThere is a Coco's/Reubens page on Facebook...only 18 people so far. I'm the guy in the cook uniform.
ReplyDeletePosted the recipe for garlic lemon butter...I don't see it. Anway, I'd like a reasonable facimile (or even a real one) of a Coco's menu circa 1974. ajpcs53@yahoo.com
ReplyDeleteI loved, loved, loved the paxton (spelling?) dressing at Reubens so much, I can't even tell you. It had some kind of herbs, maybe capers and a touch of fish (I think) in an oil and vinegar base. Add some fried artichoke hearts on the side and I'd have a meal! The plank steak was also a favorite.
ReplyDeleteIf someone has a recipe for that salad dressing or knows where I can get it, I would be in your debt.
Thanks for the memories here!
i worked at the reuben e lee in newport went next door to the first reubens rest worked at coccos what a blast i had at rel in newport i will never forget bill martin 1975 to 1978 than 1979 to 1984
ReplyDeleteDoes anyone remember the Plank Steak??? I have the receipe fot it
ReplyDeleteSteak and Roast Marinade
1/4 cup vegtable oil 1/4 cup soy sauce 1/2 cup dry burgandy wine 1/4 tsp garlic powder 1/4 tsp oregano . Maranade for 4 hours
I worked in the Coco, and Planknouse in Pleasant Hill, ca. from 1972-75. Then I transferred to the Moorings, Concord, and worked there from 1975-80. I mostly tended bar, but worked my way up from dishwasher, busboy, cook, etc. I was also on the "training team", and helped open the Plankhouse, Hunting Beach, and Kirkland, wash., and the Reubens in both Kansas city and Stockton , ca.
ReplyDeleteThanks to everyone who posted recipes, my family and I greatly miss Reuben's. Hopefully we can make some of the greats ourselves.
ReplyDeleteDoes anybody have the recipe for a sizzling salad that had chicken, and mango in it... I remember having that at the Newport Beach Reubens back in the late 80's early 90's and it was soooo good!
ReplyDeleteI worked in Food and Beverage for Grace Restaurants from 1982-1995. As I recall, the Beggars Marinade was made with Madera Wine, not Burgundy. Many of the old Reuben's folks went to Marie Calendars after the dinnerhouse division was dissolved. Some are still with Coco's. I am in touch with some of the old employees and will turn them on to this website.
ReplyDeleteOMG...what a great site. I worked at some many stores.; Combo in Torrance 1974...opened the Plank House in Cypress (with Randy Muller and his brother Kirk), the combo in Santa Ana, Newport Rubens and eventually Redodno Beach. Many of us from that store opened Panama Joes in Long Beach including Randy Muller, Bobby, Nanette Moutier and Mike Franchino. Randy and Nanette have both died. All the Rubens people (and food) is such a big part of me. Ronnie (food and cocktail waitress)RLChorley@cox.nrt
ReplyDeleteI worked in NB (when Dianne Gildea was GM) in the late 80's and early 90's. I worked with Nanette and remember her well! She was such a sweet lady and helped me tremendously as I was a horrible server!! I am loving reading all of these posts!
DeleteWhat memories, I started as a bartender at the Cerritos Plankhouse, then went to Stockton, and finished up at Peter's Landing (Huntington Beach)all through the late 70's while going to school.
ReplyDeleteHere is the Berryetto Recipe for those interested
2 inches crushed ice
2 oz. Strawberry premix
1oz. Amaretto
2 oz. Half&Half
Blend for 10 secs & pour
Garnish with a mint spring
then sprinkle with powdered sugar
I went to the one in Omaha NE and loved the Scampi and Stuffed Mushrooms. I would do just about anything for that recipe. Anyone?
ReplyDeleteI trained as a manager at the newport reubens. I still remember having to make the steak soup every day. anyone got that recipe???
ReplyDeleteCocos Plankhouse ,Massapequa NY reunion 11\13\10
ReplyDeleteI don't remember too much about the food but I spent a lot of time in the early 80's in Rubens all over OC, as well as the Plankhouse in Cerritos and the Ruben E Lee with my band Head Over Heels. Celebrated a my 25th birthday at the Plankhouse in Cerritos. Many, many great memories from back then.
ReplyDeleteI opened the Ruben's Plankhouse in Huntington Beach (Beach and Garfield not the Warner and Springdale) in 1976 and worked there until 1981. One of my buddies that worked there with me opened a restaurant in the Palm Springs area a few years ago and serves the artichoke hearts and the scampi. Brings back a lot of memories. I ran into one of our old managers, Derry Parsons, a while back and he gave me copies of some pictures from those times.
ReplyDeleteI worked for a couple of other restaurants after and I have to say that the managers we had at that store were the best.
I was a food waitress at the Plankhouse in Cerritos, CA 1973 to 1976. I worked with Chris, Andy and Bonnie (waitresses)---great times and fun memories.
ReplyDeletei also worked at reubens on the rocks! what great times!every sunday we would walk over to poncho & wongs for top shelf magies.anyone remember the storm that got all resturants on the water? wow!!! reubens,the charthouse,blue moon,the portofino inn.i've got pics.of the damage.then when they reblit,i went back as well,was'nt the same thou.reubens did have good food!and the velvet turtle also!i worked there too.
ReplyDeleteBet I know you. Who are you?
DeleteI'm in the restaurant biz in Fresno. I started just when Reubens was going out
ReplyDeletehere but remember its great food. Please send recipes here and I will do a Reubens special menu
Just found this site hoping to get recipes! My mom and I worked at the Coco's and Reuben's Newport Beach, loved it!! Phyllis and Wendy, anyone else on here? : )
ReplyDeleteI was also a huge Reuben's fan in Fresno. I have the real recipe for the vinaigrette salad dressing.
ReplyDelete1-1/4 cup cottonseed oil
1/4 cup malt vinegar
1/4 cup red wine vinegar
2-1/2 tablespoons worcestershire sauce
1-1/4 tablespoons Coleman's dry mustard
1-1/2 teaspoons salt or to taste
1 teaspon fresh ground pepper or to taste
2-1/2 tablespoons finely chopped onion
2-1/2 tablespoons finely chopped parsley
2-1/2 tablespoons finely chopped capers
1/2 cup dill pickle relish
I make this all the time, it is perfect, hope you all enjoy!
Someone posted that a friend has a restaurant in Palm springs that serve the Artichokes...What is the restaurant called..I live in Palm Springs and loved Rueben's artichokes and stuffed mushrooms...anyone have the mushroom recipe?
ReplyDeleteFor the person who posted the vinaigrette recipe from Freso Ruebens - do you know if it's the same vinaigrette recipe they used to use at Cocos Restaurant?
ReplyDeleteReuben's was one of the best memories I have of the 80's! So many above have mentioned the artichoke hearts (will try the recipe, thanks so much) but, No one has posted how Reuben's actually made their shrimp scampi! Does anyone (PLEASE) know?? I know they butterflied their shrimp and broiled it with a garlic butter, capers and Parmesan cheese. But I've tried to do various types this way, and something is missing! I would give anything (well almost) to get this recipe. Please if you know how to make it...please let me know. Thank you all!
ReplyDeleteSharon here from Fresno
ReplyDeleteI don't know anything about Cocos, sorry.
However, I do have the recipe for the shrim scampi. Here goes:
1 pound butter
3 tablespoons lemon juice
1 tablespoon chopped garlic
1/4 cup minced parsley
16-20 black tiger shrimp
Capers
Grated parmesan cheese
Seasoned bread crumbs
Melt the butter; add lemon juice, garlic and parsley. Mix and set aside.
Slit the backs of the shrimp and open them up. Devein the shrimp. Place the shrimp in a large saucepan. Ladle the lemon-garlic butter over shrimp. Sprinkle capers on top. Cover and place in oven at 350 degrees, or over medium heat on the stove. When the shrimp begins to turn red, sprinkle with Parmesan cheese and bread crumbs. Serve immediately with the butter from the pan on side for dipping.
I worked at Reuben's Plankhouse Restaurant in Fresno, CA as a busboy in 1972 moved onto cook and bartender until I moved to Kirkland, WA in 1977 as a trainer cook and night shift Bartender. (This was the first so-called Meat Market on the Eastiside of Seattle.) I (tried) out for the Seattle Sounders during this time until they closed. Eventually SS opened again but I was too old to play. The Reuebns chain of restaurants were bought out from the The Jeg Restaurants in PacNW as I continued to work for the same Kirkland Restaurant until 1990. Finally graduated from college and now working as a computer analyst for the last 20 years. It is great to hear stories from people who worked for these great restaurants. I remember many of these recipes. My Scampi (learned in Fresno) recipe is yummy.
ReplyDeletePlease, please if anyone knows exactly how Reuben's (in Fresno) made their shrimp scampi...let me know. I played around with what I knew they did, and something is still missing; I know they broiled and butterflied the shrimp and added garlic butter, Parmesan cheese and capers...I've tried doing this, but like I said, something is missing!!
ReplyDeleteDoes any one have the house salad dressing recipe for the Ruben E Lee in San Diego? It was the best!
ReplyDeleteI would like the recipe for the sizzling steak salad that was on the lunch menu. It was the best!!
ReplyDeleteI worked at the Plankhouse in San Diego in the 70's. I used to write the nightly specials in a matchbook cover (remember when everyone smoked in restaurants?) so I could refer to it when people ordered. I found some matches in my attic a while ago.. Steak Oscar - $7.95. and some chicken dish for $4.95. Love the memories. We actually had a reunion a while ago at the same spot which is now an Islands.
ReplyDeleteMy first job was at the Plankhouse in Wayne NJ. I was 16 years old in 1979. Terrific people and great times.
ReplyDeleteCoco's Restaurant Sour Cream Dressing
ReplyDelete(I worked in Coco's Riverside 73-74)
Yield: About 6 cups
1 1/4 cups milk
1 cup buttermilk
2 1/4 cups mayonnaise
1/4 cup cider vinegar
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
1 tablespoon garlic salt
1 1/2 cups sour cream
Procedure:
1. In mixing bowl, combine milk, buttermilk,
mayonnaise, vinegar, Parmesan cheese, pepper and
garlic salt. Mix well with wire whisk.
2. Fold in sour cream, leaving small lumps intact.
Refrigerate in a tightly sealed container.
So happy to find this! My sister worked at the Plankhouse in Omaha, Ne. and I worked at Coco's (she may have worked at both). I am wondering if anyone has their dressing recipes? The vinaigrette and the creamy sour cream dressing (one was with capers)? They are to DIE for!!!
ReplyDeleteMy sister Patti is asking if Don or Bryan (from Omaha) is looking at this thread. Anyone? Anyone?
ReplyDeleteI also worked at Reubens in Newport beach and then managed lunch at Isadores, which was also a night club at night. I worked from 1976 to 1981. I finished working at corp. before leaving. I also did the books for about 5 different Reubens restraunt. Best time of my life.
ReplyDeleteWorked Newport Beach 1979-1981 as a line cook...Ah ! We had a great time putting out all those dinners...Newport had to be the best one in the Far West chain !The good ole days ! Love those memories...
DeleteI also have their drink receipe book. Love the Ramous Fizz.
ReplyDeleteI cooked in the 70s at 17th steet store in Tustin. I remember them calling the shrimp mediterranean , very different than black tiger
ReplyDeleteI was a Relief manager at Redondo Beach Reubens, then promoted to asst. at Redondo, then the Boat (ugh!) in Newport Beach. Great managers named Jim, "Bud" (we called EVERYONE Bud), Patty and my mentor at Redondo and Newport, Don Hutchins! Great people, simple food, dumber-than-skunks corporate people...(we once had to place a tape recording of frog noises outside the plank at the Boat for one of those corp. idiots!!!)
ReplyDeleteWhere is Don Hutchins and Mardi, too?
DeleteI worked there entiely through Don's tenure and longer. Don't know who Bud is.
Where is Corby?
1972-Management training/ behind Snack Shop#1
ReplyDeleteBill Barris fine toned the talents Lou S. and John G.
I was searching for the Paxton vinagarette recipes and found this site. Amazing gathering of happy employees and customers! I spent less than a year at the St.Louis site in '71. My husband was laid off and it kept our ship afloat. My only food sevice experience. I loved it and learned a great deal. It made me a better customer and tipper. The dressing at our location had tuna in it. One entry did mention fish. Did some recipes evolve or was there some creative license in-house? There is another item I have tried to replicate with no success, Coco's holiday special creamy pumpkin pie. I will check back here, but I'm not seeing recent postings.
ReplyDeleteWorked at the Plankhouse in Danbury, Ct in '78 for about a year as a cook. Very good memories and introduced me to many things I enjoy to this day. Especially cooking.The shrimp scampi, artichokes and scallops are items I still enjoy making.
ReplyDeleteCame here looking for the Coco's Sour Cream Dressing (Danbury had a Plankhouse and a Coco's combined in one Free standing unit, sharing a prep kitchen ).I found 2 versions that are slightly different from each other here.
Hey, if any other Danbury alum are lucky enough to have found this page I hope you're doin well. Wow, who'd of thought this would've been possible back in the days of disco and eight-tracks. I happened to be on the computer looking to sell an eight-track player on ebay today. Now they're known as Vintage electronics.
Memories of having to "86" drunk and disorderly patrons for assistant mgr Matty in the bar on occasion(major hot spot on the weekends), being invited to sit down with David Bowie as he ate his meal in Coco's, partying with the waitresses after our shifts, going to the disco "duck ?". Racing the Coco's mgr in the parking lot on our motorcycles after Sunday Brunch. (RD 400 had the KZ 1000 thru 3rd gear. I want a rematch), getting a tip at the grill for sending out a perfect "blood rare" steak (not a major feat to anyone other than the guy that ordered it. Bet he can't get that today at a rest.I order rare to get MR or Med)
Prepping Mass quantities of shrimp, scallops, artichokes, Hollandaise, King Crab etc. Champagne for Brunch, for the guests, of course.
Matty,Joe,Gary (master bates),Audrey,Patty,Duncan, Paul, Nemat, Elio, Andrea, Mike, Tonya,.........Hope all are well. Why do I remember you all ? Good times I guess !
Mark D.
I worked at Coco's and Reubens Restaurants in Orange County California (Costa Mesa, Anaheime, Fullerton) between 1972-1978 during my college years. I was also one of the waitress trainers. I pulled out the Coco's Special Dressing (Vinegarette) Recipe today and googled the recipe out of curiosity to see if it was on line. I got the original recipe from one of the cooks. It was often served with the sour cream dressing on the same salad - we called it a half and half. It is in large quantities (restaurant quantity). I cut it in thirds when I make it, but keep the full 2 oz. of tuna. Top the dressed salad with parmesean cheese. It tastes great and is better if allowed to mellow over a few hours.
ReplyDeleteCoco's Special Dressing
3 cups cottonseed oil (I use canola)
1 cup lemon juice (I use fresh)
1 cup olive oil
1 cup malt vinegar
1/4 cup worcestershire
2 Tblsp salt
2 Tblsp pepper
1 tsp garlic powder (I add fresh)
1 cup fresh parsley (chopped fine)
2 oz. tuna
Anyone remember the name of the bands that played in the late 70's? I know one was Rock-It-can't think of the other.
ReplyDeleteI actually had a small purse that I wore while dancing that was called "The Plankhouse Purse".
Will people who worked at Reuben's Redondo please leave a comment here or perhaps an email also?
ReplyDeleteOMG !!! Love that aroma going out off the kitchen and all the other
ReplyDeletehot skillet and planks going out !!! We would marinate the Tri Tip in that Beggars Marinate and send it out on the plank with my favorite
waitress Susie (ooh la la) Newport Beach...Yes that's right ! The best Reuben's Restaurants in the chain. And does anyone remember
CHICKEN IMPERIAL ??? ANYONE ANYONE...Ah the good ole DAZE !!!
And how about that one free drink after my shift... Kamikazee please !
What ever happen to Newport Beach crew of Greg,Steve, and Dave ?
And i was so in love with Our Beautiful Reuben's Cocktail Waitress Kim
I would love a copy of the Reubens Recipe Book. I used to work there in the mid 70"s. Great food!
ReplyDeleteWonderful site. I never worked at a Reuben's or Coco's but sure ate there a bunch (Lincoln, Nebr.) in the 70's. Romanced my fiancée there, recorded one of the local bands playing there. Great memories. The Alaskan King Crab was the ultimate, but loved the Shrimp Scampi and Scallops Mediterranean. What ever happened to the chain? Did the McIntoshes sell it and the new owners let it fall apart? I can't believe, as popular and high quality as those places were, that there isn't a market today. Nothing even comes close :-(
ReplyDeleteBill, Wichita, KS