HOME > Chowhound > Home Cooking >

Discussion

Older recipes that stand up, and more

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

  1. Click to Upload a photo (10 MB limit)
Delete
  1. 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.

    5 Replies
    1. re: Querencia

      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.

      1. re: tastesgoodwhatisit

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

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

      2. re: Querencia

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

        1. re: Querencia

          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.

          1. re: magiesmom

            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.

        2. my bubby's potato latkes and matzoh balls.

          1. Baked Alaska

            Steak Diane

            Fried Cream

            2 Replies
            1. I prepare sauce Remoulade all the time.

              5 Replies
              1. re: robt5265

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

                1. re: robt5265

                  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.

                  1. re: TroyTempest

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

                    1. re: Sue in Mt P

                      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 )

                      1. re: TroyTempest

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

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

                  7 Replies
                  1. re: Crockett67

                    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.

                    1. re: Maryld

                      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.

                      1. re: Sue in Mt P

                        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.

                      2. re: Maryld

                        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.

                        1. re: TroyTempest

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

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

                          A very interesting old dish.

                          1. re: Maryld

                            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?

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

                          3 Replies
                          1. re: TroyTempest

                            A good shot of Wild Turkey 101 helps. ;)

                          2. 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

                            1. remoulade is going strong in my world.

                              1 Reply
                              1. re: alkapal

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