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The Gilligan Recipe

The Gilligan Recipe


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Ingredients

  • 2 1/2 cups white rum
  • 2 1/2 cups pineapple juice
  • 2 1/2 cups fresh lime juice
  • 1 1/4 cups blackberry brandy
  • 3/4 cups plus 2 tablespoons simple syrup
  • 2 1/2 teaspoons grenadine

Directions

Combine all ingredients in a large pitcher. Add ice, and stir for about 30 seconds. Spoon out the ice cubes. Store the pitcher in the refrigerator until party time.


Mary Ann's Gilligan's Island Cookbook

An interesting hodgepodge of themed recipes, menus, and little essays on the show. Plus an invitation to join the Dawn Wells fan club.

Some recipes make you aware the book references a show set in the sixties (gelatinous salads) but it has s whole chapter of cream pie recipes.


Gilligan’s Gueuze (Blended Lambic)

Ingredients
6 lbs. 14 oz. (3.1 kg) Dingemans Pilsen malt
3 lbs. 11 oz. (1.7 kg) unmalted wheat
3 oz. (84 g) aged (debittered) hops
Wyeast 3278 (Lambic Blend) blend of yeasts and bacteria
0.75 cups corn sugar (for priming)

Step by Step
Heat 2.7 gallons (10 L) of water to 124 °F (51 °C) in your kettle. Bring 5 gallons (19 L) of water to a boil in your hot liquor tank. Mash grains in to 113 °F (45 °C) and let rest for 10 minutes. You will step through the following steps: 131 °F (55 °C) for 15 minutes 149 °F (65 °C) for 45 minutes 162 °F (72 °C) for 15 minutes mash out to 170 °F (76 °C). For each step, add about 85 fl. oz. (2.5 L) of boiling water, then use direct heat to hit target temperature. (By the end of your mash, it will be very thin.)

Cool water in hot liquor tank to 200 °F (95 °C) and use this for your sparge water. Collect about 5 gallons (19 L) of wort, add 2 gallons (7.6 L) of water and boil for 2 hours, adding hops with 90 minutes left in boil. Ferment beer at 70 °F (21 °C) in a plastic bucket for one week. Let beer condition at 70–80 °F (21–27 °C) for 3 months, then hold at “room temperature.” Do not rack to secondary. Do this once a year for three years, then blend beers after the most recent has been warm conditioned for three months.

Written by BYO Staff

A gueuze is a beer made from blending “old” lambics, up to three years old, with a “new” lambic that has just finished its main fermentation. The traditional mash program for a lambic is a turbid mash, involving both infusions and decoctions to step the mash through a variety of temperatures. The mash in the all-grain version is a simplified version of this.


CUISINE FROM 'GILLIGAN'S' CASTAWAYS

Mary Ann Summers was quite a cook. She could throw anything together, from lobsters and coconuts to papaya and seaweed, and turn it all into a delicious South Seas banquet for herself and the six other castaways on Gilligan's Island.

Dawn Wells, who played Mary Ann, could be washed ashore on a desert island and do just as well. She could make "sea chest stuffed mushrooms," "Thurston's Heavens to Fort Knox Chili," "Skipper's Navy Bean Soup" and "Lovey's Luncheon Loaf," to name a few of the recipes in her repertoire.

Wells created them in a year's time, along with some 296 other recipes. But rather than sticking them in bottles and simply tossing them adrift for wayward cooks to find, Wells turned them into Mary Ann's Gilligan's Island Cookbook (Rutledge Hill Press, 1993, $12.95).

The task was a pleasant one for Wells, who doesn't mind that the world still identifies her as Mary Ann. "Mary Ann was a practical Kansas farm girl. She was flexible, optimistic, hard working and nice. That means I'm always greeted with smiles," Wells says.

Although it has been years since Wells played the role of the ingenue on Gilligan's Island - the CBS hit that aired from 1964-67 and can be seen in reruns locally at 8:05 a.m. Monday through Friday on TBS - she still lives up to the image of Mary Ann.

She cooks for castaways of sorts, inviting actors and folks who have nowhere else to go to her home for holiday dinners. "Those days, I cook for anywhere from 12 guests to 20," she says during a telephone interview from her Los Angeles home.

Wells co-hosts and co-produces the Children's Miracle Network Telethon and serves on the University of Missouri's Children's Hospital advisory board. She also has created a specialized line of clothing, "The Wishing Wells Collection," designed for those who have difficulty dressing themselves. And Wells has appeared in more than 60 theater productions since her Gilligan's Island days.

Actress Tina Louise, who played Ginger on Gilligan's Island, has been the cast member least interested in being remembered for her role, according to Wells. "Her first love was drama and it still is," Wells says.

Cast members who still gather for special appearances are Wells, Bob Denver (Gilligan) and Russell Johnson (the Professor). Adds Wells, "I really do miss the Howells [the late Jim Backus and Natalie Schafer) and the Skipper [the late Alan Hale Jr.)"

Some recipes in Wells' cookbook were contributed by cast members or by their relatives, in memory of the deceased stars. But most are from the recipe collections of Wells and her mother. "I've gathered recipes from all regions of the country, but I never did it with the idea of doing a cookbook."

There's more to this cookbook than recipes, though, and that is what makes it fun. The book also contains black-and-white pictures of cast members in recent years, along with scenes from Gilligan's Island episodes. There are memories, anecdotes, character sketches of each of the castaways, trivia questions, favorite dialogues and a listing and capsule summary of episodes.

-- Following are some recipes from Mary Ann's Gilligan's Island Cookbook (Rutledge Hill Press, 1993).

MARY ANN'S CONSOLIDATED CHOCOLATE COCONUT PIE

1 1/2 tablespoons butter or margarine, softened

1 (8-ounce) package cream cheese

1 (12-ounce) package sweet cooking chocolate, broken into pieces

Spread the butter evenly on the bottom and sides of a 9-inch pie pan. Press in the coconut to form a shell. In a blender, combine the eggs, sugar, cream cheese, chocolate and milk blend until smooth.

Pour the filling into the shell. Bake at 350 degrees for 30 minutes. Cool. Garnish with whipped topping and chocolate curls. Refrigerate any leftover pie. Makes 6 servings.

Per serving: 614 calories, 9 grams protein, 43 grams fat, 54 grams carbohydrates, 150 milligrams cholesterol, 209 milligrams sodium.

LOVEY HOWELL'S GUADALCANAL GUACAMOLE

2 ripe avocadoes, peeled, pitted and mashed

1/2 cup fine-chopped onions

2 tablespoons lemon or lime juice

Generous dash Tabasco sauce

In a large bowl, combine all of the ingredients except the tortilla chips. Serve the guacamole with the chips. Makes about 3 cups guacamole.

Per (1/4-cup) serving: 165 calories, 1 grams protein, 17 grams fat, 4 grams carbohydrates, 14 milligrams cholesterol, 67 milligrams sodium.

This recipe is from Bob and Dreama Denver.

BOB DENVER'S POO-POO-PEE-DOO DIP

1 (8-ounce) can pineapple tidbits

2 (8-ounce) packages cream cheese, softened

1 (8-ounce) can water chestnuts, drained and chopped

3 tablespoons chopped fresh chives

Fresh parsley, for garnish

Drain the pineapple, reserving 1 tablespoon of juice. In a small bowl, combine the pineapple, cream cheese, water chestnuts, chives, salt, pepper and pecans. Stir in the reserved juice, mixing well. Garnish with parsley. Cover and chill. Serve with crackers. Makes about 31/2 cups dip.

Per serving: 93 calories, 2 grams protein, 8 grams fat, 3 grams carbohydrates, 18 milligrams cholesterol, 84 milligrams sodium.


Chef Gilligan's Gourmet: Low-Country Boil / Frogmore Stew recipe


The Gilligan family is here in Savannah, Georgia, the home of the world’s second biggest St. Patrick’s Day parade. In fact there is a big sign on River Street that declares that there are only 236 days until the next one!

Savannah’s first St. Patrick’s Day Parade was in 1813, only 80 years after the city was founded by General James Oglethorpe. A small group of Hibernians organized and marched on the streets of Savannah to remember the death of our Patron Saint, Saint Patrick of Ireland. Over the years the city prospered with Irish immigrants due to the potato famine and political persecution their country faced

We are proud to carry on the tradition our ancestors began almost 200 years ago.

In early times, Savannah cooking and Low-Country cooking was virtually synonymous. Both cuisines are dependent on a melting pot of heritage and native ingredients. The dominant staple of cooking was the rice, originally brought over in the 17th Century from East Africa, probably Madagascar, to South Carolina, which became the major U.S. rice growing state until the Civil War. Rice grows best when partly submerged in water, so the tidal flats offered ideal conditions.

Tomatoes, corn and hominy (hulled and dried kernels of corn from which the bran and germ have been removed) were also significant foods, with the latter being served almost daily.

From the West Indies came the compelling influence of hot and spicy foods, including peppers, cayenne, mustard and pepper sherry, a sherry spiced up with Jamaica’s Scotch Bonnet pepper.

amaican planters used to celebrate their prowess in the saddle by throwing lavish diners to decide who would produce the hottest dishes. Jamaican cooks used this hot pepper sherry to add the right touch to soups and stews.

From Africa, by way of the islands, came benne (sesame) seeds, an East Indian herb supposedly bestowed with a charm by which one could secure entrance and exit through any portal. These seeds arrived in America on the necks of African slaves, who wore them for good luck and subsequently planted them near their quarters on the plantations. Cooks in the "big" kitchens knew how to use the aromatic seed to make delicious dishes.

The Africans also brought okra, meat jerky, greens, yams (which are sweet potatoes in America) greens, peanuts, black-eyed peas and corn meal. African cooks worked in the kitchens of the big plantation owners, combining these then-exotic ingredients into luscious, long-simmering stews, crisp and tangy deep fried foods using the spices and herbs they knew so well to turn this cuisine into among Americas finest.

Seafood and game proliferated in this coastal area and became major ingredients in Low Country cooking. Fishing was a major occupation, as was hunting duck, quail, marsh hens and deer. Both pastimes were great sport as well as productive industries.

The plentiful harvest of the sea has been a basis of Low Country dishes since the Indians harvested oysters, clams, shrimp and crabs. No one visiting the coastal areas of Georgia and South Carolina can resist the okra and seafood gumbo, oyster or crab stew, she-crab soup, roasted oysters, jambalaya, deviled crab, catfish, seafood au gratin, fried shrimp or the king of all Low-Country dishes, Low-Country Boil.

LOW-COUNTRY BOIL

Once called Frogmore Stew, this one-pot wonder was created by a National Guardsman when he needed to cook a meal for 100 soldiers. Richard Gay, who learned the recipe from his family, had everyone remembering his stew. The dish was later named Frogmore, where Richard was from, by the guards who teased him about home. The postal service eliminated the name Frogmore, which changed this popular dish to Low-country boil.

This seafood dish is a combination of shrimp, sausage, corn, and potatoes. Great for relaxing trips to the beach, it is also easy to create for a crowd. Low-country boil can be served on newspaper for easy clean up. Crab, onion, and butter are frequent additions to the pot, and having a removable drain basket only makes cooking easier. The rule of thumb here is the bigger the crowd, the bigger the pot.

Ingredients

4 pounds small red potatoes
5 quarts water
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, peeled and deveined
Cocktail sauce

Add potatoes to large pot, and then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp to stockpot cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Serves 12

AND FINALLY…

A guy from Georgia passed away and left his entire estate to his beloved widow, but she can't touch it 'til she's 14.

AND THERE’S MORE….


Here’s How they ACTUALLY Baked Coconut Pies on Gilligan’s Island! 2 Ways!!

Here&rsquos How they ACTUALLY Baked Coconut Pies on Gilligan&rsquos Island! 2 Ways!!

If you are fans of the show, you may remember how many pies were baked on the island. But how would it be possible to bake a pie or cook anything on an island with no electricity or gas for a stove? Well, there actually IS a way this is all possible in the realm of the story. How? I tell you in this video! I&rsquod love to know your thoughts! Enjoy!

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hey what&rsquos up guys and gals my name isRick 9g thank you so much for joining metoday we&rsquore gonna be talking aboutGilligan&rsquos Island I&rsquom also super excitedto announce the winner of the Gilligan&rsquosIsland DVD giveaway so make sure towatch the entire video to see if youhave one don&rsquot forget that there arelinks in the description to otherplaylists other videos that I haveposted on here remember that YouTuberight now is having bit of struggleswith notifying you when I post videos Ihave posted very frequently so I know alot of people haven&rsquot seen those videosso go ahead check back to my pageregularly and I think you&rsquoll see thevideos recently I&rsquove been looking at abunch of Gilligan&rsquos Island myths orquestions that people have about theshow in which they are critical inregards to certain plot points I&rsquovediscussed why on the show the houseseemed to have almost an unlimitedwardrobe when they only took athree-hour tour check out that videoI&rsquoll leave a link in the descriptionbelow where you can go check that out Ialso talked about why the professordoesn&rsquot fix the boat there&rsquos a realreason why and I discuss that in aseparate video so go ahead I have somany that you could enjoy if you&rsquore bigfans of the show I know a lot of you maybe thinking about one thing that iscoconut cream pies yes if you&rsquore a bigfan you will know that there are tons ofcoconut cream pies made throughout thecourse of the show or Mary Ann comes andmakes these pies for Gilliganthe skipper the professor and evensometimes the Howells and ginger evenhas some every once in a while but thenthis begs the question wait how in theworld do they make these coconut creampies now I&rsquom not going to give you arecipe to coconut cream pie but I meanhow would you bake this pie I mean youneed an oven you need electricity thatof course throws everything out thewindow in regards to the show right thisis a super huge plot hole well you maybe surprised to know that this is notnecessarily true an electric oven is notthe only way to cook something I justwant to go into how this could beplausible and how it could even fitthroughout the realm of the story thefirst episode of Gilligan&rsquos Island wasreleased September 26 1964 and we haveto remember the timeframe in regards toany of this technology so I do want tokeep this in mind there are a fewepisodes that I want to recallspecifically focusingon the idea of coconut cream pies one isGilligan versus Gilligan that&rsquos anepisode from season three in which wesee basically Gilligan&rsquos double he isbasically a Russian spy who looksexactly like Gilligan who&rsquos there on theisland thinking that the castaways areon there for secret purpose against theSoviet Union this is of course untruebut you do get to see Gilligan eat thiscoconut cream pie the next episode iscalled topsy-turvy now this is in myopinion one of my favorites from seasonthree it&rsquos episode number 10 and itdeals with headhunters coming on theisland now they threaten the castawaysbecause Gilligan gets hit on the headnow these headhunters come and Gilliganthinks he&rsquos seen an illusion orhallucination of these headhunters butno they&rsquore absolutely real they&rsquoretrying to kill him and everyone else onthe island but they do still get awaywith comical fashion it&rsquos what the showdoes best now in this there is a pointwhere we see Gilligan and he has piesright in front of him and he wants toeat them of course we are all familiarwith all the coconut cream pies but likeI said I want to highlight two episodeswhere we do see these pies and I want totake a look at how this could bepossible on an island just likeGilligan&rsquos Island with very limitedtechnology limited supplies and workingin 1964 now one of the first ways thatthis could definitely be possible in the1960s as well as today is with thesimple solar oven now thrown up on thescreen a bunch of photos from differentpeople who have made these solar ovensand you can use very simple suppliesthings like cardboard they did haveboxes you can even use wood and they didhave wood from crates that washedonshore in many different episodes andit is very simple to do you don&rsquot evenneed a reflective material you could useglass and you can see that some of theseare do-it-yourself something that isvery easily made on the island you wouldslip a pie in there you would slip evenpizzas as you can see here and yes youcan legitimately cook them so it&rsquosreally interesting to think how simplethis could be all you basically need isto guide the Sunon to the food you do that for longenough and yeah you can cook somethingas simple as a pie and as I&rsquove shownhere so I think that&rsquos reallyinteresting and it lends a little bitmore credibility to the show and the onethat I think is most plausible is aprimitive mud oven you can also use claybut again I would need to see if there&rsquosactually clay on Gilligan&rsquos Island Ibelieve there is but mud is definitelyon the island there&rsquos episodes wherethey are in mud and you can basicallymade mud with dirt and water it&rsquos sosimple and there&rsquos a video here byWinston Hackett that is his YouTubeaccount you can take a look at the videoyourself as well as look up how to makea solar oven there very simple but withthis one I just want to show you shotsof yes all you really need is the shapeand you need the mud you need some strawwhich they could have all easily gottenfrom things on the island and finallyyou see him here making a pizza so thisis an example of how you canlegitimately cook something I hope youfind it interesting if you have anothersolution to how they could cook theseitems let me know down in thedescription below now I will release thename of the giveaway winner and thewinner is Chantal SEM braze Chantal sthank you so much to everyone whoparticipated in the giveaway I will bemailing your DVD very very very soonthank you as always for the support Iwill be doing more giveaways so makesure to stay tuned always stay positiveand most importantly be Ophel thanks asalways to all the patreon supportersespecially the executive producers forthis video and you be David D Ricky andJoe are thank you so much[Music]


In Leland, we buy our Leland Whitefish at Carlson’s Fishery (http://www.carlsonsfish.com/). Located at 205 River St, Leland, MI 49654. Phone number is (231) 256-9801. It’s the best in town. They also sell fish sausage, which is actually very good.

This recipe will work with just about any fish. So, we are in Leland, we use Lake Michigan Whitefish. But it will work just as well with tilapia, mahi-mahi or barrmundi. I would not try this with salmon, however.

On the site https://eatwisconsinfish.org/ they say Lake whitefish is considered to have the finest flavor of any commercial fishes. It contains higher omega-3 fatty acid (EPA and DHA) than Atlantic cod. And the fact that it cooks so quickly is a bonus.

Whitefish are at their peak in colder weather, when the meat tends to be firmer and fattier. The mild flavor is more like salmon than trout. The flesh is medium-firm with a large flake.


Tina Louise, last surviving ‘Gilligan’s Island’ star, reveals truth about Dawn Wells

Dawn Wells, the real-life Mary Ann Summers of “Gilligan’s Island,” was just as sunny and down-to-earth off-screen as she was on-screen, her co-star Tina Louise, the show’s only surviving cast member, told The Post Wednesday.

See also

Dawn Wells, Mary Ann on ‘Gilligan’s Island,’ dead at 82 after COVID-19 battle

Louise, who played the indelible flame-haired Ginger Grant on the CBS show, spoke fondly of Wells, who died at age 82 Wednesday in Los Angeles after battling COVID-19.

“I’m very sad,” said Louise, who infamously declined to appear in revivals and reboots or discuss the show over the decades since it ended in 1967.

“Dawn was a very wonderful person. I want people to remember her as someone who always had a smile on her face,” said Louise, who lives on Manhattan’s East Side. “Nothing is more important than family and she was family. She will always be remembered.”

Tina Louise (left) and with Dawn Wells and Bob Denver (right) Getty Images Everett Collection

Louise, an enduring beauty who asked that The Post not mention her age, was shocked to hear about her friend’s death during a phone call from a Hollywood friend. “Nobody wants to get that kind of news — especially that way, with this horrible disease,” she said, adding that the health-conscious actress is doing her part to fortify herself. “I’m doing my exercise and having a vegetarian lunch today,” she said, adding somberly, “Everything’s complicated now.”

The beloved show, which ran for three seasons from 1964 until 1967, and followed a shipwrecked group of stranded strangers living on an island, is as enduring as ever — especially during the lockdown, when new generations discovered its endearing charms.

“We were part of the wonderful show that everyone loves and has been a great source of comfort, especially during these times,” said Louise.

While she notoriously declined to appear in the 1978 TV movie “Rescue from Gilligan’s Island,” 2001’s “Surviving Gilligan’s Island” and various other revivals, she bristles at longtime rumors that she resented the role and show.

“Never true — I loved doing my part, especially after they really started writing for my character, originally billed as a ‘Marilyn Monroe’ type of character,” Louise told The Post. “A different director took over and really started to write for my character,” she added, admitting she originally thought about quitting. “I really loved my character.”

She also waved off any comparisons between the beloved girl-next-door Mary Ann and her less-inhibited movie star roommate, Ginger. “There’s a character for every person. Everyone can identify with a different person,” she said, noting the tight-knit kinship of the seamless cast. “We were always a family. She had enormous fans.”

While she said “Dawn was wonderful in her part,” she even had special moments with her late co-star, recalling her favorite memory when she was invited to Wells’ house circa 1966.

Ginger (Tina Louise), Mary Ann (Dawn Wells) and Mrs. Howell (Natalie Schafer) Bettmann Archive

“I had just gotten married and it was Thanksgiving. I didn’t know how to cook particularly. She invited me to her house with her mom,” said Louise, who learned how to make a potato soufflé recipe that became a holiday tradition. “It became something I did every year at Thanksgiving,” she said. “I never forgot that.”

Louise, who went on to star in “The Stepford Wives,” “The Love Boat” and “Dallas,” said she’s grateful for the outpouring from “Gilligan’s Island” fans these past several months. “We brought a lot of joy to people and still do. This show is an escape from so many things going on,” she said. “Fathers share it with their children now. I get letters all the time about that.”


Mary Ann's Gilligan's Island Cookbook

An interesting hodgepodge of themed recipes, menus, and little essays on the show. Plus an invitation to join the Dawn Wells fan club.

Some recipes make you aware the book references a show set in the sixties (gelatinous salads) but it has s whole chapter of cream pie recipes.


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