Dining in--Minneapolis/St. Paul cookbook

A day in advance, peel and core the pears from the bottom with an apple corer. Set aside. Combine the wine, sugar, lemon juice, and cinnamon stick in a saucepan. Bring to a boil, stirring until the sugar has dissolved. Add the pears and partially cover the pan. Simmer on low heat for 15 to 20 minutes. The pears should be soft but not mushy. . Remove from heat to cool, then remove the pears carefully with a large spoon and place in a bowl. Pour the marinade over the pears and refrigerate overnight. Serve in individual dessert dishes with several spoonfuls of the chilled marinade. As a variation, the dessert can be prepared with a dry white wine—a dry vermouth will work quite well. Mee TAR to" » Sp eraeringsy S= wine | een So cy , awe ¢ O=apeypeas® -. on Alive-caalies 04 1010's) ates we sre bin ley annirha a wal A 4. | | | E a ; } i oor Cor 6, AO sath itt Ceres Vaeee. ; a ae ee ee oie ‘onre Ante Lee oe ae ' eA gute. > Ju 4irs w pele chemi emi aii ge, PD cared (wwe) Wn [=a a maak tiie Pewee 42 ret oes a Qurray's Dinner for Six Hickory Smoked Shrimp Green Salad with Roquefort Dressing Broiled Filet Mignon Murray's Strawberry Pie Wine: Jordan Sonoma Cabernet Sauvignon Marie and Patrick J]. Murray, Owners Danny Brunette, Chef 1946, the family-owned Murray’s restaurant was known as a In very special supper club. “I don’t think that has changed,” says Pat Murray, who with his mother Marie upholds the Murray tradition set by his late father Arthur. “There’s no change of philosophy from my Dad to myself. We’ve always cared for our customers. It’s more than being a host—we believe in treating people like family. They mean a lot to us.” Considering the popularity of Murray’s, the restaurant must also mean a lot to the customers. To enter Murray’s is to step into a nightclub of the fifties. Under a movie-set, free-form ceiling, old gold valances drape mirrored walls and banquettes near a tiny dance floor. Garlanded sconces and wrought-iron grilles add an ornate New Orleans touch to the pink-clad tables and menus in matching pink that herald the award-winning butter-knife beef. “My father made it his trademark,” Pat says, “and it’s still the best seller.” It is no ordinary meat. The beef from Colorado steers is aged ninety days, then cut to specification in Murray’s kitchen “so we’re able to see it. If it doesn’t look right, we send it back.” The famous Murray marinade and seasonings which flavor it are a closely-guarded secret, but service of the meal for two ona sizzling platter is a proud and public presentation. The prime, char-broiled-to-perfection steak is sliced into ruddy pink ripples and presented with traditional steakhouse standbys of fluffy baked potatoes and a salad bowl topped with one of Marie’s family-recipe dressings. Waitresses in pink-edged black deliver Murray’s breadbasket, a homemade assortment of rye, garlic, melba, and salted pretzel twists. They return to tempt diners with dessert offerings such as an icebox pie that has pleased customers for twenty-five years and an excellent ice cream parfait. . To please the evolving tastes of the eighties, a few lighter touches have been added to the menu—a popular seafood catch of the day, several salad presentations, and Pat's pride, “an excellent veal T-bone steak broiled with fresh mushrooms. You don’t see that anywhere.” And seldom do you see a duplication of Pat Murray’s credo: “The fact is, we give the finest beef and the finest service at the best possible price: 26 South Sixth Street Minneapolis N Ee WwW HICKORY SMOKED SHRIMP 1% pounds medium-size 1 (8-ounce) bottle cocktail shrimp, shelled and sauce deveined 1 lemon, cut in 6 wedges 2 cups French dressing 1 pound bacon (approximately) . Preheat broiler. . Dip the shrimp one at a time into the French dressing. Cut strips of