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My post, above, made me think - please post your favorite unique, regional dish. I'll start...
- Thread starter dawnnys
- Start date
Here's how you do it BobbiJo, you'll love to know how. Go to that>>>
site and up in the box at the top where it says "address", that's the url. Put your cursor over it and right click. In the box that will come up, click on "copy". Go back to Mimi's and in the post reply, put your cursor in the box at the bottom that says "link url". Right click and click on "paste". The link will show up when you submit reply. Go and have fun.
site and up in the box at the top where it says "address", that's the url. Put your cursor over it and right click. In the box that will come up, click on "copy". Go back to Mimi's and in the post reply, put your cursor in the box at the bottom that says "link url". Right click and click on "paste". The link will show up when you submit reply. Go and have fun.
richard-in-cincy
Well-known member
I have to say...
I worked with Montreal boys, flew to Montreal, they regaled me with how much better Montreal bagels were than NYC (NOT!) and how Poutine was the center of the universe. I have to say, Poutine is an amazing dish when consumed at 2:00 am. LOL! Really. I love Poutine. They all apologized for it and I'm standing there on Ste. Catherine at the "Poutine Window" scarfing it down. Poutine rules!
They also taught me some French phrases which I will NOT repeat here.
I worked with Montreal boys, flew to Montreal, they regaled me with how much better Montreal bagels were than NYC (NOT!) and how Poutine was the center of the universe. I have to say, Poutine is an amazing dish when consumed at 2:00 am. LOL! Really. I love Poutine. They all apologized for it and I'm standing there on Ste. Catherine at the "Poutine Window" scarfing it down. Poutine rules!
They also taught me some French phrases which I will NOT repeat here.
Served with Quebec Style Baked Beans
Baked Beans
French Canadian Style
A Pol Martin Recipe
(For a lighter flavour replace molasses with Quebec's finest maple syrup.)
1 lb. dry navy beans or other white beans
6 cups cold water
1/2 lb salted pork fat
1 tbsp. dry mustard
1 onion, chopped
1/2 cup ketchup
1/4 cup fancy molasses
1 garlic clove, crushed and chopped
5 cups hot water
salt and pepper
1. Place beans in cold water and soak for 12 hours OR bring pot of beans to the boil and hard cook them for 3 minutes. Turn down heat and let them simmer for 30 minutes.
2. Drain beans and place them into the pot. Add remaining ingredients and hot water, mix well. Cover and cook in the oven for 3 hours at 300˚F. Remove cover and continue to cook for 1 hour or more until beans are tender and sauce is thickened.
3. Serve with tourtiere and fresh bread.
Baked Beans
French Canadian Style
A Pol Martin Recipe
(For a lighter flavour replace molasses with Quebec's finest maple syrup.)
1 lb. dry navy beans or other white beans
6 cups cold water
1/2 lb salted pork fat
1 tbsp. dry mustard
1 onion, chopped
1/2 cup ketchup
1/4 cup fancy molasses
1 garlic clove, crushed and chopped
5 cups hot water
salt and pepper
1. Place beans in cold water and soak for 12 hours OR bring pot of beans to the boil and hard cook them for 3 minutes. Turn down heat and let them simmer for 30 minutes.
2. Drain beans and place them into the pot. Add remaining ingredients and hot water, mix well. Cover and cook in the oven for 3 hours at 300˚F. Remove cover and continue to cook for 1 hour or more until beans are tender and sauce is thickened.
3. Serve with tourtiere and fresh bread.
Rec: Pappas Greek Salad from Tarpon Springs.
From Louis Pappas Restaurant, a family-owned restaurant in Tarpon Springs since the '20's, but closed a couple of years ago to make way for bay side development. Their baklava was excellent, also. I occasionally make the Greek salad, delicious.
Pappas Greek Salad
Potato Salad
6 boiling potatoes
4 whole green onions, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 cup whole green onions, thinly sliced
1/2 cup mayonnaise
1 to 2 tablespoons red wine vinegar Salt to taste
Greek Salad
1 medium head iceberg lettuce
3 cups potato salad
12 roka (Greek vegetable) leaves or 12 sprigs watercress
2 ripe tomatoes cut into 6 wedges each
1 cucumber, peeled and cut lengthwise into 8 fingers
1 avocado, peeled and cut in wedges
Juice from 1/2 lemon
4 (3-inch-square) portions feta cheese
1 green bell pepper, cut into 8 rings each
4 canned beet slices
4 large shrimp, cooked and peeled
4 anchovy filets
12 Greek olives
12 Greek Salonika peppers (from a jar)
4 to 8 radishes, cut into flowers
4 to 8 whole green onions
1/2 cup distilled white vinegar
1/2 cup olive oil
Oregano
Make potato salad (makes 3 cups): Cook unpeeled potatoes in unsalted water until tender, about 20 minutes; cool until you can handle them. Peel potatoes; cut into chunks in large bowl.
Sprinkle with vinegar and salt; add chopped green onions; toss. In small bowl combine parsley, sliced green onions, mayonnaise and salt. Add to potatoes; mix well.
Line large platter with outside lettuce leaves; mound potato salad in center. Shred remaining lettuce; place on top of potato salad; top with roka or watercress. Place tomatoes around the outer edge, with a few on top. Place cucumber wedges between tomatoes. Sprinkle lemon juice on avocado to prevent browning. Add avocado. Arrange feta on top of salad; place green pepper rings, beets, shrimp and anchovies on top of feta. Place olives, Salonika peppers, radishes and green onions around the edge. Sprinkle with vinegar, then oil. Sprinkle oregano on top; serve at once. Serve with toasted garlic bread.
From Louis Pappas Restaurant, a family-owned restaurant in Tarpon Springs since the '20's, but closed a couple of years ago to make way for bay side development. Their baklava was excellent, also. I occasionally make the Greek salad, delicious.
Pappas Greek Salad
Potato Salad
6 boiling potatoes
4 whole green onions, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 cup whole green onions, thinly sliced
1/2 cup mayonnaise
1 to 2 tablespoons red wine vinegar Salt to taste
Greek Salad
1 medium head iceberg lettuce
3 cups potato salad
12 roka (Greek vegetable) leaves or 12 sprigs watercress
2 ripe tomatoes cut into 6 wedges each
1 cucumber, peeled and cut lengthwise into 8 fingers
1 avocado, peeled and cut in wedges
Juice from 1/2 lemon
4 (3-inch-square) portions feta cheese
1 green bell pepper, cut into 8 rings each
4 canned beet slices
4 large shrimp, cooked and peeled
4 anchovy filets
12 Greek olives
12 Greek Salonika peppers (from a jar)
4 to 8 radishes, cut into flowers
4 to 8 whole green onions
1/2 cup distilled white vinegar
1/2 cup olive oil
Oregano
Make potato salad (makes 3 cups): Cook unpeeled potatoes in unsalted water until tender, about 20 minutes; cool until you can handle them. Peel potatoes; cut into chunks in large bowl.
Sprinkle with vinegar and salt; add chopped green onions; toss. In small bowl combine parsley, sliced green onions, mayonnaise and salt. Add to potatoes; mix well.
Line large platter with outside lettuce leaves; mound potato salad in center. Shred remaining lettuce; place on top of potato salad; top with roka or watercress. Place tomatoes around the outer edge, with a few on top. Place cucumber wedges between tomatoes. Sprinkle lemon juice on avocado to prevent browning. Add avocado. Arrange feta on top of salad; place green pepper rings, beets, shrimp and anchovies on top of feta. Place olives, Salonika peppers, radishes and green onions around the edge. Sprinkle with vinegar, then oil. Sprinkle oregano on top; serve at once. Serve with toasted garlic bread.
sarah-in-charleston
Well-known member
Boiled (bald) peanuts, shrimp and grits, red rice, pork rinds, fried okra...
heck-anything fried including pickles!
heck-anything fried including pickles!
from S.Africa: Babootie, yellow rice and melktert. Or roast lamb with ....
stewed fruit,(prunes, apricots etc all from the farm), roast potatoes and green beans.
Or fresh caught yellow tail (or any other fresh fish) dipped lightly in flour, fried quickly, salad and home fries. Fresh or home canned yellow clingstone peaches with farm cream.
And wine, wine everywhere (and brandy and sherry!)
OOOh, I wanna to go home!.....
stewed fruit,(prunes, apricots etc all from the farm), roast potatoes and green beans.
Or fresh caught yellow tail (or any other fresh fish) dipped lightly in flour, fried quickly, salad and home fries. Fresh or home canned yellow clingstone peaches with farm cream.
And wine, wine everywhere (and brandy and sherry!)
OOOh, I wanna to go home!.....
Hearts of palm, obtained from Cabbage or scrub palmetto are popular with native
Floridians in this area. Basic instructions begin "cut down a palm tree". The Cabbage palm is protected from indiscriminate cutting by state law, but the scrub palms are numerous and not protected. They don't grow so big and are all around me, however....think I'll skip that step and buy mine in jars.
And then there's fried aligator bites...I guess the instructions for that would begin "trap a gator"....they're around, also, lol.
Floridians in this area. Basic instructions begin "cut down a palm tree". The Cabbage palm is protected from indiscriminate cutting by state law, but the scrub palms are numerous and not protected. They don't grow so big and are all around me, however....think I'll skip that step and buy mine in jars.
And then there's fried aligator bites...I guess the instructions for that would begin "trap a gator"....they're around, also, lol.