Text 17103, 85 rader
Skriven 2014-09-17 23:55:08 av Dale Shipp (1:261/1466.0)
  Kommentar till text 17075 av Ruth Haffly (1:396/45.28)
Ärende: Re: Southern
====================
 -=> On 09-16-14  20:20,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Southern <=-

 DS> In parts of Florida, the dominant cusine is Cuban.  As we've said
 DS> together, most people in Florida are either transplants of outright
 DS> snowbirds.  Plus, the typical choices for dinner are places like
 DS> Cracker Barrel, etc. -- namely chains low on the list who server
 DS> inexpensive food.

 RH> Inexpensive food, and early bird/senior citizen specials. Those 2
 RH> factors combine in quite a few places, I've noticed. (G) We've not
 RH> gotten far enough south in the state to encounter the Cuban influence
 RH> but I think it would be good asting.

Ybor City in Tampa and Miami would be the most likely places.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whole Baked Salmon w/ Spinach Stuffing   (Scottish Elizab
 Categories: Cookbook, Scot/irish, Medieval, Fish
      Yield: 4 Servings
 
           **  British Measurements  **
      3 lb Salmon, carp or other
           .  freshwater fish; cleaned
           Salt & pepper to taste
      1 c  Spinach; cooked & chopped
      1 oz Wholemeal breadcrumbs
        pn Ground cinnamon
        pn Sugar
      1 oz Currants
      1    Egg yolk
  1 1/2 tb Butter; melted
    1/4 pt Dry white wine
      2 sl Wholemeal bread; toasted &
           .  cut into triangles
           Oranges; sliced for garnish
           Fresh dill sprigs as garnish
 
  Preheat oven to 350øF / 180øC / gas mark 4.
  
  Sprinkle the cavity of the fish with salt and black pepper. In a
  bowl, mix together the spinach, breadcrumbs, cinnamon, sugar,
  currants and egg yolk. Season with salt and pepper. Use the mixture
  to stuff the fish and keep in place with wooden cocktail sticks or
  skewers. Place the fish in a buttered roasting tin and brush
  liberally with the melted butter. Pour the wine over the fish and
  bake uncovered for 30 to 40 minutes depending on the size, basting
  several times. Divide the fish into four portions, discarding all the
  skin, bones and head. Serve with the cooking juices poured over and
  garnished with toast, orange slices and dill.
  
  Makes about 4 servings.
  **  A Book of Historical Recipes  **
  :     by    Sara Paston-Williams
  The National Trust of Scotland,    1995
  ISBN = 0-7078-0240-7
  
  Scanned and formatted for you by  The WEE Scot  --  pol mac Griogair
  
  ORIGINAL RECIPE::
  
  Pudding in a Tench    (dated from 1584 AD)
  
  "Take your Tench and drawe it very clene and cut it not over lowe.
  Then take beets boyled, or Spinage, and chop it with yolks of hard
  Eggs, Corance, grated Bread, Salt, Pepper, Sugar and Sinamon and
  yolks of rawe Eggs, and mingle it togither, and put it in the Tenches
  belly. Then put it in a platter with faire water and sweet butter and
  turn it in the Platter and set it in the Oven, when it is inough;
  serve it with sippets and poure the licour that it was boiled in upon
  it."
  
  From: Paul Macgregor                  Date: 11-26-96
  Home Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:57:20, 17 Sep 2014
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