Sleuth’s Corner

Q. In the 1960s, ’70s and ’80s there was a Mediterranean restaurant on 41st Street (Arthur Godfrey Road) in Miami Beach by the name of Omar’s Tent. They had the best lamb shank around. I know it’s a long shot, but I would love to get the recipe for this wonderful dish.

Carla Roth

Main Dish

Dear Abby’s Favorite Company Chicken

2 1/2 to 3 pounds chicken pieces

16-ounce bottle Italian salad dressing

12-ounce jar apricot preserves

Rinse chicken pieces and pat dry. Marinate chicken in dressing overnight in refrigerator.

Heat oven to 325 degrees. Remove chicken from marinade. In small bowl, combine 1 cup marinade with preserves; mix well.

Brush chicken with mixture; place skin-side up in 9-by-13-inch baking dish. Pour remaining marinade over chicken.. Cover with and bake 1 hour. Remove foil. Continue baking for 30 to 40 minutes, or until chicken is tender. Makes 4 servings.

Per serving: 583 calories (62 percent from fat), 39g fat (10.7 g saturated, 15.5 g monounsaturated), 174 mg cholesterol, 43 g protein, 11 g carbohydrates, .2 g fiber, 318 mg sodium.

Dressing

Orange Sunshine Salad Dressing

1 1/2 cups fresh orange juice

2 teaspoons grated orange zest

1 garlic clove, peeled

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup olive oil

In a blender, combine the orange juice, zest, garlic, vinegar, honey, salt and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator. Makes about 1 3/4 cups.

Per serving: 54 calories (64 percent from fat), 3.9g fat (.5 g saturated, 2.8 g monounsaturated), 0 mg cholesterol, .2 g protein, 4.7 g carbohydrates, .1 g fiber, 167 mg sodium.

Dessert

Salted Butterscotch Bread Pudding

7 cups chopped potato bread

2/3 cup chopped macadamia nuts

1/2 cup shredded coconut

1/2 cup butterscotch chips

4 eggs

12-ounce can evaporated milk

14-ounce can sweetened condensed milk

2 tablespoons light brown sugar

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

2 tablespoons butter, cut into small pieces

Sauce:

1/2 cup (1 stick) butter

1/2 cup light brown sugar

1/4 cup light corn syrup

1/2 cup heavy cream

1/4 teaspoon coarse salt

Bananas:

3 tablespoons butter, divided

3 tablespoons light brown sugar, divided

4 ripe but firm bananas, peeled and sliced

Vanilla ice cream (optional)

Spray a 9-by-13-inch pan cooking spray. Set aside. In a large bowl, toss bread with nuts, coconut and butterscotch chips. Spread in pan. In a medium bowl, whisk eggs with evaporated and condensed milks, brown sugar, vanilla, nutmeg, cinnamon and salt. Pour over bread mixture in baking dish, making sure bread is completely soaked. Cover; let sit 30 minutes.

Heat oven to 350 degrees. Dot bread mixture with small pieces of butter. Bake, uncovered, 45 to 55 minutes or until top is crisp and golden brown.

To make sauce, melt butter in a medium saucepan over medium heat. Stir in brown sugar and corn syrup. Bring to a simmer. Cook, stirring, until thick, syrupy and golden in color, about 10 minutes. Remove from heat; stir in cream and salt. Cover to keep warm.

Working in batches if necessary, heat butter and brown sugar in a large, nonstick skillet over medium-high heat until melted and bubbly. Add banana slices. Cook, flipping once, 2 to 3 minutes per side, until caramelized on both sides. Remove to a plate.

To serve, top bread pudding with bananas and spoon butterscotch sauce over top. Serve with vanilla ice cream if desired. Makes 12 servings.

Per serving: 534 calories (49 percent from fat), 29g fat (15.8 g saturated, 10.4 g monounsaturated), 118 mg cholesterol, 10.3 g protein, 60 g carbohydrates, 2.5 g fiber, 391 mg sodium.