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Cullen skink is a thick Scottish soup made of smoked haddock, potatoes, and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. Sometimes ocean perch or salmon are used in the soup. This soup is a local speciality from the town of Cullen in Moray on the northeast coast of ...
Finnan has a long association with the traditional Scottish fish soup Cullen skink, and most old Scottish recipe books cite Finnan haddie as the smoked haddock to be used for this dish. [citation needed] The traditional preparation is to roast or grill the whole pieces of fish over high heat. [4]
Finnan haddie, another cold-smoked haddock originating in Findon, Aberdeenshire; Kippers, a whole herring butterflied, salted or pickled, and cold-smoked; Kedgeree, a dish containing rice, smoked haddock, eggs, parsley, butter or cream; Rollmops, pickled herring rolled up with onion, gherkin or green olive, with pimento (on a stick) Scampi ...
Delaware. Meal: Blue crab cakes, french fries with vinegar, Dogfish Head 60 Minute IPA, peach pie The stars of the plate in Delaware are blue crab cakes, made with fresh, sweet blue crab from the ...
This particular dinner recipe is inspired by a classic Southern Italian preparation for baccala, featuring a hearty tomato sauce filled with olives, capers, and potatoes, called baccalà alla ...
Grilled Rib-Eye Steak with Brown Butter and Blue Cheese; Grilled Potatoes with Mustard-Garlic Dressing; Grilled Broccoli Rabe with Grilled Pepper Relish; Grape Sparkler Cocktail 45 4
"Sweet and Spicy Burger" – flattop grilled beef patty topped with melted shredded smoked chipotle Gouda cheese, homemade bacon jam (made with butter, onions, bacon, brown sugar, red wine vinegar and cayenne pepper) and hand-breaded deep-fried jalapeños, a drizzled of sweet barbecue sauce, served on a bed of shredded lettuce on a toasted bun.
Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold.