80s Shiny Leotards Food
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13 LONG-LOST FOODS FROM THE '80S THAT WILL STOKE YOUR …
From eatthis.com
3.3/5 (83)Estimated Reading Time 6 minsAuthor Abby ReisnerPublished Jun 2, 2022
- Sloppy Joes. It may not be the cover girl of sandwiches, but this combination of ground meat, onions, ketchup, and Worcestershire sauce was a staple in many American homes in the '80s.
- Chicken Kiev. If you were at a catered event or fancy restaurant during the '80s, you likely would have encountered this delicious gut bomb of a chicken breast, which may or may not actually have Ukranian-Russian origins.
- Seven-Layer Dip. While not exactly extinct, this beloved dip was part of the sudden widespread craze over Tex-Mex cuisine. The first printed version (in a 1981 Family Circle magazine) was even called Tex-Mex dip.
- Beef Stroganoff. It may have a reputation of epitomizing bad cafeteria food, but this mushroom-laden stew deserves better than that. It consists of fragrant onions, sliced beef, and mushrooms, and while the fact that the cream sauce is made entirely out of sour cream may make you do a double take, it's that tanginess that gives the dish its signature taste.
- Salmon Rillettes. The concept of the formal cocktail party saw a resurgence in the second half of the decade, and with that came all the posh canapés and finger foods one would expect at such an event.
- Vol au Vent. French cuisine was having a moment: This was the era of Joël Robuchon and Jean-Georges Vongerichten. So what better time to pay homage to yet another fancy one-bite wonder, the vol au vent?
- Chicken Française. Pan-fried chicken in a lemon, butter, and white wine sauce was the poultry of the moment in restaurants around the country. It's a dish that surely nodded to the increased focus on global cuisine in the fine dining world.
- Blackened Redfish. Really, blackened anything, as long as it brought the bayou to mind with Cajun flavors. We have chef Paul Prudhomme to thank for the rise in America's interest in Cajun and Creole cuisines.
- Veal Tonnato. The controversial cut of meat saw a resurgence in this Italian dish with a creamy tuna-flavored sauce. It's served cold and is a classic summer dish.
- Impossible Pie. Rather than one elusive-sounding dessert, "impossible pie" was more of a catchall marketing phrase for anything that used Bisquick as a crust.
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