The South-East Michigan Gluttony Society
Friends, Conversation, and Stupid Amounts of Food
Recipes
Recipes will be added as they come in
Maritime Salad
5 c. scrubbed diced potatoes
1 c. sweet onion
1/4 c. olive oil
1/4 c. lemon juice
1 tsp. dijon mustard
2-4 cloves garlic pressed (we have found less is better
for this)
salt to taste
1/2 c. dulse (ie. seaweed. We buy dry.)
1-1/2 c washed and chopped watercress (arugula or endive
would work too as long as it has a strong, biting
flavor)
Cook potato cubes until just tender. Drain, cool and add
onions. Mix together olive oil, lemon juice, mustard, garlic
and salt. Pour dressing over potatoes and onions and refrig.
for an hour. Mix seaweed and greens into salad.
More recipes will be added as they come in
Recipes will be added as they come in
Recipes will be added as they come in
Corn
Set up a large pot of water on a large burner. A 150,000
BTU or larger burner is recommended. Do not add salt to the
water, as this does nothing useful and makes the kernels
tough. Drop up to a dozen ears at a time in the water. Cook
for 2 minutes for corn picked that day; up to 4 minutes for
older corn. Add whatever salt, butter, etc. you wish after
the corn has been cooked.
Alternatively, fire up the grill and roast the corn. Husked
or not is a matter of preference. If husked, try brushing it
with butter or oil, or leaving it plain.
More recipes will be added as they come in
Recipes will be added as they come in
Recipes will be added as they come in
Recipes will be added as they come in
"One cannot think well, love well, sleep well, if one has not dined well."
-- Virginia Woolf