Older recipes that stand up, and more

[malabargold]

So many that make most newer cookbooks look like iffy propositions, i could go on and on and on
For starters how many, if any, make:
Chicken country captain
Boccone dulce
Satdis meat suce
Ocracoke fish
Remoloude

[alkapal]

remoulade is going strong in my world.

[Bacardi1]

Yes - it's fairly popular here too as an accompaniment or dressing for crab salad.

[Bacardi1]

Don't make any of those. For me, old basic standbys are:

Coq au Vin
Chicken Cacciatore (sort of a cousin to "Country Captain")
Sole Meuniere
Mussels Frite
Both Chicken & Sole Florentine
Chicken Scarparella (sp?)
Any pasta dish that has a nice fresh sauce - no frou frou

[TroyTempest]

I don't think pecan pie can really be improved upon much.

[Crockett67]

A good shot of Wild Turkey 101 helps. ;)

[Sue in Mt P]

For the cook, of course :D.

[TroyTempest]

+1

[Crockett67]

What are Chicken country captain, Boccone dulce, Satdis meat suce, and Ocracoke fish?

[Maryld]

Those caught my attention too. I think one of them might be Sardi's meat sauce. I've always wanted to try Country Captain. It strikes me as being an southern version of a chicken curry.
The boccone dolce seems to be heavenly looking meringue-whipped cream--strawberry cake. Not sure what the fish is though.

[Sue in Mt P]

Maryld, Country Captain IS southern curry. I know it might sound weird, but Charleston is a port city and back in the day, when the ships came in with the spices, it was kind of natural to make something with chicken and rice, lol.

[Maryld]

That's what I always thought. The ships came in with spices from India, Indonesia, and other exotic places, and along the way someone sampled the food, really liked it, and
made a version at home. I also maintain the jambalaya is nothing more than a Creole version of paella.

[TroyTempest]

i saw Bobby Flay do a country captain throwdown. I'm pretty sure it was somewhere in SC. You might find this in a rerun sometime. Anyway, that was the first i have ever heard of it, but it looked pretty durn tasty.

[Sue in Mt P]

I'd like to see him do a throwdown on this one!

http://www.postandcourier.com/article...

A very interesting old dish.

[Crockett67]

Ah! Okay! :)

[Sue in Mt P]

I have to say, I am born and Raised in NC, have several old Outer Banks cookbooks, and have no knowledge of Ocracoke fish. Does anybody know what it is?

[robt5265]

I prepare sauce Remoulade all the time.

[LaLa]

i do remoulade a lot too. And Chicken Country Captian is a mainstay where I am.

[TroyTempest]

I have never made remoulade, though i love it. Growing up in the 70's in Galveston, TX my mother used to make a wonderful shrimp salad with it. Her secret, we had a great local restaurant that would sell it by the pint or quart. The restaurant is still there, but i don't know if they will still sell it.

[Sue in Mt P]

It's not hard. I think the trick is to make it ahead of time and let it sit a little bit.

[TroyTempest]

yeah, it doesn't look hard. I don't know why i never got around to making it. (sounds like a topic for the home cooking board, Things you never make that aren't hard, or something like that )

[Sue in Mt P]

I live in shrimp land. If I HAVE to put something on shrimp just off the boat, it's remoulade!

[ipsedixit]

Baked Alaska

Steak Diane

Fried Cream

[theamusedbouche]

Fried cream?

[ipsedixit]

Yes.

[ahuva]

my bubby's potato latkes and matzoh balls.

[Querencia]

Lemon Meringue Pie is something like prehistoric now. I don't think I have seen it on a restaurant menu in forty years and hardly anyone makes it as it is fairly labor-intensive. But every single time I serve it, the result is joy. I wonder why it's become so obsolete. I don't think a good lemon meringue pie can be mass-produced. Some frozen pies aren't bad---I cite Marie Callender's Dutch Apple as a good example. But I can't remember a bought lemon meringue pie that was even 10% good.

[tastesgoodwhatisit]

The filling is not too difficult, it's the meringue that's fussy. I have an excellent recipe, but I can't successfully transport it to parties without destroying the meringue, so we only eat it at home.

[twyst]

"I wonder why it's become so obsolete."

I think the key lime pie probably took its place :(

[Antilope]

My family loves lemon meringue pie. I also make a sweet potato pie, usually for Thanksgiving, with a marshmallow meringue.

[magiesmom]

I had lemon meringue pie at a diner two weeks ago. I see it on diner menus all the time around here in New England. Often it is good.

[alkapal]

i see it on dinner menus in the d.c. area, too.

it is also popular in the southwest florida area, where i am from.