Pictures: 'Mad Men'-inspired dining
The gin-soaked, skinny-tied debauchery of the hit TV series "Mad Men" returns after a year-and-a-half hiatus.
Since debuting in 2007, the show, set in the '60s, has sparked new interest in retro food and fashion. To help you celebrate the season five premiere, we've put together a dinner party menu using signature recipes of famous vintage Baltimore restaurants like the Harvey House and the Prime Rib. Don Draper, the show's main character, even dined at one of them — Haussner's — on a business trip to Baltimore in the first episode of season three.
As with most recipes of the time, this food is not for the meek. Beef, butter and bacon make appearances — but not in proportions that will knock you out before the show begins. Since no proper "Mad Men" dinner party would be complete without plenty of liquid courage, each course has an accompanying cocktail. It's probably not the best idea to make them all — unless you're Roger Sterling, that is.--By John Houser III
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Hors d'oeuvres: Greenberg Potato Skins( Amy Davis, Baltimore Sun / Styled by Julie Rothman / March 15, 2012 )
Greenberg Potato Skins from The Prime Rib
Courtesy of the Prime Rib
Though there is some controversy about the potato skins' true origins, Buzz Beler, the owner of the Prime Rib, vividly recalls the night in 1996 when Teddy Greenberg instructed the kitchen staff to make what later became his namesake dish. Regardless of their history, these potato skins are crispy on the outside and fluffy on the inside. The choice of horseradish sauce or sour cream is a nice change of pace from ketchup.
Makes 4 servings
4 large Idaho potatoes, washed and dried
Vegetable oil for frying
Sour cream Horseradish sauce
Set your oven rack to the middle position. Preheat oven to 450 degrees. Bake potatoes on the middle rack for one hour. Allow potatoes to cool for one hour. Slice cooled potatoes in half, length-wise. Using a large spoon, scoop most of the flesh out of the potato leaving about 1/8 of an inch on the skin. Slice the hollowed out halves in half again across the middle. Heat the vegetable oil in a pot, leaving at a few inches of space to the top of the pot, to 375 degrees. Deep fry the potato skins, four at a time, until they are golden brown. Lightly salt as soon as they are placed on a draining rack or paper towel. Serve with the sour cream and horseradish sauce on the side.