Meg had some questions about the West Indies Salad recipe I posted. This was actually the original recipe published from Bill Bayley's restaurant. Remember, created in the 1950's in the deep South.
I suspect few people then thought about any but regular old yellow onions; "1 finely chopped onion" in Bayley's recipe likely refers to one large yellow onion finely chopped (though some versions call for a medium onion). I also suspect that the large volume of liquid was to ensure the onions marinated well since the crab is cooked already. Its hard to say how many this recipe might serve. Often, you see a small cup as an appetizer, with some of the liquid drained from the salad, served with Saltine or other simple crackers.
I've added some links to cooking/baking blogs that I particularly like. More later.
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