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Older recipes that stand up, and more

m
malabargold Apr 29, 2012 03:58 PM

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. alkapal May 1, 2012 05:24 AM

    remoulade is going strong in my world.

    1 Reply
    1. re: alkapal
      Bacardi1 May 2, 2012 06:56 AM

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

    2. Bacardi1 Apr 30, 2012 04:18 PM

      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. TroyTempest Apr 30, 2012 02:58 PM

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

        3 Replies
        1. re: TroyTempest
          Crockett67 Apr 30, 2012 03:37 PM

          A good shot of Wild Turkey 101 helps. ;)

          1. re: Crockett67
            Sue in Mt P Apr 30, 2012 04:03 PM

            For the cook, of course :D.

            1. re: Sue in Mt P
              TroyTempest May 1, 2012 05:55 AM

              +1

        2. Crockett67 Apr 30, 2012 05:53 AM

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

          7 Replies
          1. re: Crockett67
            m
            Maryld Apr 30, 2012 08:36 AM

            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
              Sue in Mt P Apr 30, 2012 02:51 PM

              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
                m
                Maryld May 1, 2012 01:18 PM

                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
                TroyTempest Apr 30, 2012 03:22 PM

                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
                  Sue in Mt P Apr 30, 2012 03:33 PM

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

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

                  A very interesting old dish.

                2. re: Maryld
                  Crockett67 Apr 30, 2012 03:36 PM

                  Ah! Okay! :)

                  1. re: Maryld
                    Sue in Mt P Apr 30, 2012 04:08 PM

                    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?

                3. r
                  robt5265 Apr 29, 2012 08:57 PM

                  I prepare sauce Remoulade all the time.

                  5 Replies
                  1. re: robt5265
                    LaLa Apr 30, 2012 08:46 AM

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

                    1. re: robt5265
                      TroyTempest Apr 30, 2012 02:57 PM

                      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
                        Sue in Mt P Apr 30, 2012 03:03 PM

                        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
                          TroyTempest Apr 30, 2012 03:13 PM

                          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
                            Sue in Mt P Apr 30, 2012 03:15 PM

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

                    2. ipsedixit Apr 29, 2012 08:53 PM

                      Baked Alaska

                      Steak Diane

                      Fried Cream

                      2 Replies
                      1. re: ipsedixit
                        t
                        theamusedbouche Apr 30, 2012 12:21 PM

                        Fried cream?

                        1. re: theamusedbouche
                          ipsedixit Apr 30, 2012 08:51 PM

                          Yes.

                      2. a
                        ahuva Apr 29, 2012 07:34 PM

                        my bubby's potato latkes and matzoh balls.

                        1. q
                          Querencia Apr 29, 2012 05:02 PM

                          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
                            t
                            tastesgoodwhatisit Apr 29, 2012 07:23 PM

                            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
                              twyst Apr 29, 2012 07:40 PM

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

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

                            2. re: Querencia
                              Antilope Apr 30, 2012 08:05 AM

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

                              1. re: Querencia
                                m
                                magiesmom May 1, 2012 04:25 AM

                                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
                                  alkapal May 1, 2012 05:21 AM

                                  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.

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