Remembering Jack Lord

 


       

Forty or more years ago, it was popular for magazine and newspaper articles about celebrities to include recipes said to have come from those celebrities. This page is devoted to recipes that were attributed to Jack and Marie.


Whether they are authentic or whether they work successfully, I cannot say. Still, they look mouth-watering and are fun to read. These recipes appear as they were written in the days before microwave ovens and other current-day appliances and kitchen practices. That just makes the recipes that much more interesting, don't you think?


Let's say this page is "just for fun." If anyone wants to try the recipes and report back to us, I'll be glad to post your reviews.


Reviews:

RJL member Steve's Girl made Jack's Favorite Cheesecake and said it is absolutely delicious. She had to make adjustments for American versus European measurements. Even so, she was very happy with the outcome.

RJL member Marie wrote, "The spaghetti was delicious, but the cheesecake was to die for! Suggestion: If any of you decide to make Jack's cheesecake, (in my opinion) it tastes a whole lot better if you refrigerate it overnight."

 


 

Jack's Aloha Eggs


Lord, Marie. "Good Food: Jack Lord Likes Eggs with Tofu and Shoyu" in HONOLULU Magazine. 1970 (issue unknown).

Marie wrote, "Here's one Jack loves. I serve it to him for breakfast often but it's also a good luncheon dish."


Start heating a 10" Teflon frying pan on the lowest flame while preparing ingredients.


SAUTE IN 8" frying pan (till just cooked -- not too soft):

            ½ cup chopped celery

            2 Tablespoons chopped green pepper

            1 Tablespoon chopped Maui onion


ADD, JUST TO HEAT THROUGH:

          2 Tablespoons chopped ham

          ½ cup cubed tofu (1/2" cubes)


BEAT SLIGHTLY:

            3 large eggs

            1 Tablespoon Shoyu (soy sauce)

            2 squirts of Tabasco sauce


INCREASE HEAT UNDER LARGE PAN TO HIGH, pour in 1 Tablespoon clarified butter.


ADD beaten eggs, twirl around with wooden spoon, add mixture from smaller pan, and gently mix as for scrambled eggs. Serve with Shoyu sauce, if desired.


Notes:

(1)  Marie wrote an interesting note about tofu: "We love Oriental food and when we lived on the Mainland we always requested plenty of tofu when ordering in restaurants. I was delighted to find it's easily available in markets here and am now trying to find ways of using it often."

(2)   Marie's recipe for "Jack's Aloha Eggs" appeared in Sally E. Goldman's recipe book, Sugar & Spice published by the Peppermill Press, Inc. of Honolulu in 1983.

 

 

Jack's Favorite Cheesecake


Source unknown


This recipe appeared in a movie magazine more than 40 years ago, in an article entitled "A Fabulous Love Story" by Barbara Henderson. The name of the publication and publication data are unknown. Special thanks go to Mike Quigley, who was able to locate the recipe.


Ingredients:


For filling:

3 small packages cream cheese

2 eggs

pinch of salt

1/2 cup sugar

1 teaspoon vanilla


For crust:

vanilla wafers

1/3 cup sugar

1/2 stick butter


For topping:

1/2 pint sour cream

1 teaspoon vanilla

2 tablespoons sugar


Directions:


Place cream cheese in 2-quart bowl (to be used in electric mixer) and allow to come to room temperature. Heat oven to 250 degrees. Melt 1/2 stick butter in 8-inch Pyrex pie dish. Meanwhile, crush vanilla wafers to make 1 cup of crumbs. Add 1/3 cup sugar and mix into melted butter right in the Pyrex dish. Take out 1/4 cup of crumb-sugar-butter mixture for topping, then press remaining crumbs to bottom and sides to form a thin crust. Refrigerate while doing the following: Increase oven heat to 350 degrees.

In 1-quart mixing bowl, beat 2 whole eggs until light and stiff. Add a pinch of salt. Then beat the softened cream cheese until very fluffy. Gradually add sugar (1/2 cup) and 1 teaspoon vanilla. Next, beat in eggs, one-third at a time. Pour into refrigerated crust and bake at 350 degrees for 25 or 30 minutes.


Carefully blend the following mixture and spoon over the top:

1/2 pint sour cream
1 teaspoon vanilla
2 tablespoons sugar


Bake 5 minutes longer. Sprinkle the 1/4 cup crumbs around very edge of pie. Chill at least 4 hours, preferably overnight.

 

 

Jack's Spaghetti Sauce


Blinn, Johna. "Celebrity Cookbook: Lasagna Is Heavenly Dish for Jack Lord" in Chicago Tribune. Publication data unknown (circa 1970).

 

Herb Garden on Lanai Flavors Pasta Sauce


Johna Blinn's Celebrity Cookbook, a column that was syndicated in newspapers nationwide. Reprinted in "A Page from Jack Lord's Cookbook," Iolani Irregulars.  March 1992, pp. 5-6.


"I want to be buried in lasagna," laughs Jack Lord, still remembered for his long-running TV series "Hawaii Five-0."

Italian dishes are wonderful "soul food" for him and his wife Marie, he says.

"Just yesterday we imported five pounds of Romano and Parmesan cheese mixed half and half because we can't get good Italian cheese here."

The Lords, who have been married for more than 35 years, now make Hawaii their home. And while he also imports canned Italian tomatoes for his Sicilian spaghetti sauce, he grows most of the herbs himself.

"I bought a little herb garden and I planted it on our lanai," he says.

Lord enjoys cooking and admits to "trotting out four or five things that are kind of flashy" on occasion.

"I cook very good custards. I make very good mayonnaise. And I make one or two veal dishes -- including very thin scalloppine [sic] and cream -- even though it's pretty hard to find white veal here."

But, he says, "My wife really is a brilliant cook. She has great taste and creativity. We read cookbooks together the way we also read novels. When I find a new cookbook, I bring it home and we read it aloud."
 

Ingredients


1/2 cup chopped onion

1 clove garlic, crushed

1 tbsp. olive oil

 2 cans (28 oz. each) plum tomatoes

1/4 cup chopped fresh parsley

2  tbsp. chopped fresh basil

Salt & freshly ground black pepper to taste

1 small boiled potato, peeled

1 lb. spaghetti

Freshly grated parmesan or romano cheese

Directions


Saute onion and garlic in olive oil in a Dutch oven until golden. Add tomatoes and break them up with a fork. Stir in parsley, basil, and salt and pepper to taste. Bring to a boil and simmer for 30 to 40 minutes. About 15 minutes before end of cooking time, add potato; remove potato at end of cooking time. Meanwhile, cook spaghetti according to package directions to al dente stage. Drain spaghetti and place in deep serving dish; top with tomato sauce. Serve with grated cheese. Serves 6.


 

Jack's Eggplant Parmesan


Blinn, Johna. "Celebrity Cookbook: Lasagna Is Heavenly Dish for Jack Lord" in Chicago Tribune. Publication data unknown (circa 1970).


Ingredients:

2 medium eggplants, peeled and cut into ½-inch slices

1 green bell pepper, sliced in julienne strips

½ lb. mozzarella cheese, thinly sliced

3 Italian sausages (hot or sweet), sliced in ¼-inch rounds

1-1/2 cups tomato-basil sauce (spaghetti sauce, above)


Directions:

Arrange eggplant on lightly oiled baking sheet lined with aluminum foil. Brown in preheated 400-degree oven about 10 minutes. Cook sausages in skillet over low heat, piercing with fork to allow fat to drain off. Arrange eggplant, grated parmesan-romano cheese, sausage, mozzarella, and tomato-basil sauce in lightly greased, shallow baking dish. Repeat layers until casserole is filled. Cover and bake in 300-degree oven for 25-30 minutes, until heated through and cheese is stringy and brown.

 

 

Marie's Watercress Soup 


Blinn, Johna. "Celebrity Cookbook: Lasagna Is Heavenly Dish for Jack Lord" in Chicago Tribune. Publication data unknown (circa 1970).

Blinn, Johna. "Among Loves of Jack Lord: Italian Food is Soul Food" in The Victoria Advocate. September 13, 1973, p. 4C.


Ingredients:

1 large bunch watercress, washed, drained in colander

4-1/2 cups water

1-3/4 lbs. peeled baking potatoes, cut in large pieces

½ cup milk

3-4 tbsp. butter

salt, to taste

white pepper, to taste


Directions:


Wash thoroughly one large bunch of watercress. Remove leaves and place in a colander. Break off tender part of stems, cut into smaller pieces, and put into a blender. Add 1-1/2 cups of water a little at a time, until leaves are dissolved. Pour liquid through a sieve and into a pitcher.


Boil potatoes in 3 cups of water (salted) until tender. When cooked, put potato water, potato, watercress liquid, and watercress leaves in blender. Whirl until just blended. You will need to do this in several small quantities, until all have been processed.


When all are blended, add about 1/2 cup of milk, if the consistency is very thick. It should be thick enough to allow for additional milk or cream and butter when ready to serve. This is the base and can be frozen until ready to use.


Before serving, add milk or cream "and as much butter as you dare." Seasoning to taste with salt, and pepper. Heat thoroughly, but do not boil. Serve by placing a few homemade croutons (see recipe, below)  in the bottom of the bowl and topping it with the soup.

 

 

Marie's Homemade Croutons


Blinn, Johna. "Celebrity Cookbook: Lasagna Is Heavenly Dish for Jack Lord" in Chicago Tribune. Publication data unknown (circa 1970).

Blinn, Johna. "Among Loves of Jack Lord: Italian Food is Soul Food" in The Victoria Advocate. September 13, 1973, p. 4C.


Ingredients:

French bread or white bread, cut into 1/2" cubes

Butter (quantity not specified)


Directions:

Brown bread cubes in melted butter in a Teflon pan until golden brown.