There’s a phrase that’s been floating around for as long as folks have been gathering at dinner tables: “Food tastes better when you eat it with your family.”
Meals must have tasted heavenly in the Montgomery home of Dr. Bill and Ginger McGuffin in the ’80s. The doctor won the meat category in the 1983 Montgomery Advertiser and Alabama Journal Alabama Appetite Recipe Contest, and his wife took third place in desserts.
“I miss the way I was raised in Alabama,” said Stephen Patrick McGuffin, one of their children, who today lives in Atlanta, Georgia, as The Palm Restaurant’s executive chef. I reached out to him to learn about his flavorful family.
“Every Saturday, we basically had big cookouts that took the entire day,” he said. “Growing up, we always had family dinner. It was ready by 6 p.m., and it was always made from scratch.”
Back then, Stephen’s dad said Saturdays were a time to serve unique meals, and his boys had to taste everything.
“If it doesn’t turn out good, we’ll throw it in the garbage and go to Hardee’s for hamburgers,” Dr. McGuffin said.
I’d be willing to bet that was hardly ever necessary.
Fresh, quality ingredients filled their kitchen, where “low-cal gourmet cooking” was the norm. The McGuffins hardly ever served bread, but made their own pasta and tortillas.
I love cooking with garlic, and so did they.
“My wife and I are chopping away, and we intuitively know what the other needs,” Dr. McGuffin said. “I can be chopping garlic cloves and I know, instinctively, that my wife needs some too, so I’ll chop an extra one for her. It’s therapeutic.”
Dr. McGuffin, who passed in 2018, had many, many skills outside of the kitchen. He was a nephrologist — a kidney doctor. According to his obituary, he and his family came to Montgomery in 1981, where he began his stretch as president of Renal Associates of Montgomery for 25 years.
During that time, the McGuffins became close friends with John and Judy Martin, who were the original owners of Vintage Year restaurant in Montgomery when it opened in 1984.
“My parents had big influences around them with people that were really talented in cooking,” Stephen said. “It just rubbed off.”
Dr. McGuffin also:
- Served as president of Montgomery County Medical Society.
- Was chief of staff at Baptist Medical Center South.
- Served on the National Medical Advisory Board’s Executive Board.
- Was a many time chairman of the Board of National Kidney Foundation’s Alabama Affiliate.
So was there any expectation that the McGuffin boys would attend medical school? Stephen said his dad hoped for that, but even in 1983 there were culinary signs. Both boys were already adept in the kitchen.
“My older son could survive for a week and not cook the same thing twice,” Dr. McGuffin said.
“Ironically enough, we both ended up being chefs,” Stephen said of himself and his little brother. “Shame on them for making such great food and inspiring our paths early.”
Rack of Lamb
This first-place recipe is an example of the doctor practicing what he preached — trying new foods. He didn’t like lamb at first, but in 1981 he was out with a friend at a restaurant and his friend ordered some.
“I asked for a taste and decided it was good,” the doctor said.
Take a rack of lamb and divide it into two pieces, with the backbone split between each rib and trimmed. Trim the rack of most of the fat around the filet portion and trim between the ribs (if your butcher gets a rack with long ribs). For the rack, you’ll also need:
- Rosemary, 1 pinch per rib
- Thyme, 1 pinch per rib
- Garlic, 1 sliver per rib
For the marinade, you’ll need:
- Half cup olive oil
- 2 cups of red wine (dry)
- 2 tablespoons rosemary
- 2 tablespoons thyme
- Garlic clove, chopped
- 2 bay leaves
Mix the marinade and soak the rack in it for 4 hours, or overnight, in the refrigerator.
When you’re ready to cook, pre-heat the oven to 450. Before roasting, place the garlic sliver, pinch of rosemary and pinch of thyme between each rib. Roast for 25 to 30 minutes for medium rare (use meat thermometer for desired doneness). Let it set for 10 minutes then slice into rib portions (3 per person). This serves 6.
Stuffed Roast Duck with Soy-Honey Glaze
Another recipe from the good doctor calls for 2 ducks, 5 pounds each. Break out your sewing kit also.
For the stuffing:
- 2 medium apples, cut into eights
- 2 medium onions, cut into eights
- 2 stalks of celery, chopped very coarsely
- 6 ounces chopped walnuts
- Teaspoon thyme
- Quarter cup cognac
Combine all the stuffing ingredients and fill the duck cavity. Sew the flaps of the cavity together with heavy thread (regular sewing thread folded over twice, 4 strands thick). Place head flap under wings, with wings folded under the body.
For the glaze:
- 2 cup soy sauce
- Cup honey
- 2 shallots, chopped
Combine the glaze ingredients in a sauce pan and heat till hot, but not boiling. Glaze the duck and place foil on top of it. Put it in a pre-heated oven at 325 degrees for 2 hours. Baste with the glaze every half hour. Take the foil off and baste the ducks and return to the oven for a final half hour to brown the top.
To serve, carve out the breast of each duck, slice into medallions and arrange in a curve on a plate. Carve out the meat from thighs and legs and place inside the curve. Spoon 2 tablespoons of glaze (which has been gently heating and is now thickened and dark) oven the medallions and the rest of the duck. Serve stuffing to the side along with wild rice. Serves 4 to 6.
Salad McGuffin
Of course, the doctor also submitted a salad recipe.
- 1 stalk Belgian endive
- 1 head Bibb lettuce
- 12 large mushrooms
- 1 bunch watercress
- 1 large avacado, ripe Vinegarette dressing:
- Two-thirds cup peanut oil
- One-third cup wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 2 teaspoons dried sweet basil
- 2 bay leaves
- One-eighth teaspoon dried thyme
- 1 large shallot, finely chopped
Mix all the ingredients for the dressing in a jar and shake well. Allow to sit for 2 hours before using. Dressing will keep for 4 to 6 weeks in the refrigerator.
Arrange the lettuce leaves on 6 plates (cover the plate). Arrange the endive, mushrooms, watercress and avacado in separate parts on the lettuce. Pour the dressing over each (about 2 to 3 tablespoons dressing per salad) and serve. Serves 6.
Pralene Cheesecake
The doctor’s wife, Ginger McGuffin, earned a 3rd place in desserts with her Pralene Cheesecake. She lives in Atlanta today, Stephen said.
“She still makes that every year,” Stephen said. “It’s still my little brother and I’s favorite dessert that she makes.”
- Cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons melted butter
Heat oven to 350 degrees. Combine the ingredients and press into bottom of a 9-inch springform pan. Bake at 350 degrees for 10 minutes.
- 3 8-ounce packages softened cream cheese
- 1 and a quarter cups dark brown sugar
- 2 tablespoons flour
- 3 eggs
- 1 and a half teaspoon vanilla
- Quarter cup finely chopped pecans
Combine the cream cheese, brown sugar and flour and mix at medium speed until well blended. Add the eggs one at a time, mixing well after each. Blend in the vanilla and chopped pecans. Pour the mixture over the crumbs. Bake at 350 degrees for 50 to 55 minutes. Loosen the cake from the rim of the pan. Cool before removing rim of pan. Let it chill. Brush with maple syrup and garnish with pecan halves, if you want.
IF YOU TRY IT
If you decide to try one of these lost recipes please send us a photo and a note on how it went. Send it in an email titled “Lost Recipes” to Montgomery Advertiser reporter Shannon Heupel at sheupel@gannett.com. To support his work please subscribe to the Montgomery Advertiser.
