Anyone have the authentic (as in Chef Jim Shirley's) recipe for this
salad? TIA!

On Aug 27, 9:19*pm, Shanghai McCoy > wrote:
> Anyone have the authentic (as in Chef Jim Shirley's) recipe for this
> salad? TIA!

This is a great opportunity for you to learn about a useful thing
called a "search engine." In the address space on your browser type
in <google.com>. On that page you will see a place, the "search box",
to type in what you're looking for. Go ahead and type in <gazpachi
salad>. Then on the page that next comes up you will find many places
where the search engine found your search phrase. Click on the top
listing, a website called <recipecircus> and lo and behold the next
thing you will see is a recipe for the local Pensacola (home to chef
Shirley) favorite, gazpachi soup.

You can use this same process to find a few other things, too. -aem

aem wrote:
> On Aug 27, 9:19 pm, Shanghai McCoy > wrote:
>> Anyone have the authentic (as in Chef Jim Shirley's) recipe for this
>> salad? TIA!
>
> This is a great opportunity for you to learn about a useful thing
> called a "search engine." In the address space on your browser type
> in <google.com>. On that page you will see a place, the "search box",
> to type in what you're looking for. Go ahead and type in <gazpachi
> salad>. Then on the page that next comes up you will find many places
> where the search engine found your search phrase. Click on the top
> listing, a website called <recipecircus> and lo and behold the next
> thing you will see is a recipe for the local Pensacola (home to chef
> Shirley) favorite, gazpachi soup.
>
> You can use this same process to find a few other things, too. -aem

Thanks for the recipe. **** your attitude.

On Thu, 28 Aug 2008 09:52:46 -0700 (PDT), aem >
wrote:

>On Aug 27, 9:19*pm, Shanghai McCoy > wrote:
>> Anyone have the authentic (as in Chef Jim Shirley's) recipe for this
>> salad? TIA!
>
>This is a great opportunity for you to learn about a useful thing

Southern folk call it hospitality and manners. Most self appointed
food mavens on RFC don't possess that skill.

Wish that I could help you.... but the Fish House in Pensacola, I
believe that is where you are referencing, appears to be very
secretive on their methods and procedures. But I can testify, I
would enjoy having this recipe also. Been there many times, but
can't seem to get anyone to reveal any tight lipped secrets.

Best luck on locating your request.

On Aug 28, 10:57*am, Shanghai McCoy > wrote:
> aem wrote:
> > On Aug 27, 9:19 pm, Shanghai McCoy > wrote:
> >> Anyone have the authentic (as in Chef Jim Shirley's) recipe for this
> >> salad? TIA!
>
> > This is a great opportunity for you to learn about a useful thing
> > called a "search engine." *In the address space on your browser type
> > in <google.com>. *On that page you will see a place, the "search box",
> > to type in what you're looking for. *Go ahead and type in <gazpachi
> > salad>. *Then on the page that next comes up you will find many places
> > where the search engine found your search phrase. *Click on the top
> > listing, a website called <recipecircus> and lo and behold the next
> > thing you will see is a recipe for the local Pensacola (home to chef
> > Shirley) favorite, gazpachi soup.
>
> > You can use this same process to find a few other things, too. * *-aem
>
> Thanks for the recipe. **** your attitude

**** your laziness. Next time look it up yourself. -aem

On Thu, 28 Aug 2008 15:51:48 -0700 (PDT), aem >
wrote:


>
>F your laziness. Next time look it up yourself. -aem


Sweetie...YOU have to be the rudest person I have ever encountered.
Did it occur to you that EVERY DAY people are introduced to the
Internet and Usenet and don't realize to possibilities that an old
tired actress such as yourself might possess? They are here to learn.
YOU have to be THE most bloviating sphincter on the planet...and I
meant that in the nicest way, Sugar.

"Billy" <Hereiam@hotmaildotcom> wrote in message
...
> On Thu, 28 Aug 2008 09:52:46 -0700 (PDT), aem >
> wrote:
>
>>On Aug 27, 9:19 pm, Shanghai McCoy > wrote:
>>> Anyone have the authentic (as in Chef Jim Shirley's) recipe for this
>>> salad? TIA!
>>
>>This is a great opportunity for you to learn about a useful thing
>
> Southern folk call it hospitality and manners. Most self appointed
> food mavens on RFC don't possess that skill.
>
> Wish that I could help you.... but the Fish House in Pensacola, I
> believe that is where you are referencing, appears to be very
> secretive on their methods and procedures. But I can testify, I
> would enjoy having this recipe also. Been there many times, but
> can't seem to get anyone to reveal any tight lipped secrets.
>
> Best luck on locating your request.
>

The recipe for Gazpachi Salad is on rec.food.recipes. Sunday, August 24,
2008.

HTH
Elly

On Thu, 28 Aug 2008 20:15:51 -0400, "Elly" >
wrote:

>
>"Billy" <Hereiam@hotmaildotcom> wrote in message
.. .
>> On Thu, 28 Aug 2008 09:52:46 -0700 (PDT), aem >
>> wrote:
>>
>>>On Aug 27, 9:19 pm, Shanghai McCoy > wrote:
>>>> Anyone have the authentic (as in Chef Jim Shirley's) recipe for this
>>>> salad? TIA!
>>>
>>>This is a great opportunity for you to learn about a useful thing
>>
>> Southern folk call it hospitality and manners. Most self appointed
>> food mavens on RFC don't possess that skill.
>>
>> Wish that I could help you.... but the Fish House in Pensacola, I
>> believe that is where you are referencing, appears to be very
>> secretive on their methods and procedures. But I can testify, I
>> would enjoy having this recipe also. Been there many times, but
>> can't seem to get anyone to reveal any tight lipped secrets.
>>
>> Best luck on locating your request.
>>
>
>The recipe for Gazpachi Salad is on rec.food.recipes. Sunday, August 24,
>2008.
>
>HTH
>Elly
>
Gazpachi salad

Pensacola has a great sense of its own culinary history. A dish native
to
Pensacola is gazpachi salad (aka gaspachee salad and gauspachi salad).
Local legend, according to Pensacola food historian Wilmer Mitchell,
has
it that the dish is derived from Spanish and Italian sailors enjoying
fresh produce in the form of gazpacho soup, dipping rock-hard sea
biscuits
into the cold broth to soften them. I consider gazpachi to be a
celebration of fresh local produce -- especially tomatoes. The exact
recipe varies from family to family, but the basic ingredients follow.
Serves 6 as a side dish.

Hardtack

2 or 3 large vine-ripe tomatoes, sliced thin
1/4 cup Las Brisas extra virgin olive oil
1/2 cup homemade mayonnaise
2 tablespoons balsamic vinegar
1 medium onion, sliced thin
2 medium sweet green peppers, sliced thin
1 large cucumber, sliced thin
1/4 cup sugar
1 1/2 cups white vinegar
Sea salt
Freshly ground black pepper
2 bottles Russiz Superiore Pinot Grigio

I couldn't find any hardtack in town, so I made my own. You can order
it online at www.wikstromsgourmet.com or make a batch with 2 or 3 cups
all-purpose flour and a little water. Knead a dough that's elastic but
not sticky, roll till it's an inch thick, bake at 400 degrees till it
begins to turn brown, remove and let cool, then leave in oven at 200
to 300 degrees until hard.

Cover hardtack with warm water, and then weight it down so all of it
softens. Dissolve 2 teaspoons salt and 1/4 cup sugar in white vinegar;
add sliced cukes. Refrigerate. Pour yourself a glass of Russiz
Superiore Pinot Grigio. When hardtack is thoroughly soaked, squeeze
out water with a towel. Bust out the sea salt and the pepper mill and
season tomato slices. Layer bottom of a 9-inch bowl with tomato and
cover with a thin layer of onion. Cover with broken-up hardtack, a
layer of mayonnaise, then add green pepper; another layer of onion and
tomato. Drizzle with Las Brisas olive oil and splash with balsamic
vinegar. Cover with hardtack and repeat
layering. Follow with one more layer of hardtack and the last of the
tomatoes. Drizzle with oil, splash with balsamic vinegar, cover with
plastic wrap, weight with a plate and slide into the fridge. When
chilled, call neighbors and ask them to bring barbecued chicken and
Nassau grits.
Break out more wine, yank the gazpachi out of the fridge, crown with
marinated cucumbers, let in the locals and chow down.

http://recipecircus.com/recipes/gija.../Gazpachi_Sala...
HTH

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/27

Shanghai McCoy

> Anyone have the authentic (as in Chef Jim Shirley's) recipe for this
> salad? TIA!

I note that others have posted recipes for gazpachi salad, but I haven't
been able to verify that the posted recipes are in fact Jim Shirley's
recipe. The one place I've found where the recipe definitely *does* exist is
in the book _Good Grits: (Southern Boy Cooks)_. Unfortunately, it appears
that only a few books were printed, and the publisher isn't printing any
more. You *can* buy used copies online, but the asking price is $125, which
seems pretty steep to me. If you live in the Washington DC area, maybe you
can find it in the Library of Congress. If you live in the Florida
panhandle, chances are pretty good that the book will be in a local library.

Oh, wait... You can buy the cookbook directly from the Good Grits gift shop;
see http://www.goodgrits.com/gift-shop. The price *there* is $30 plus $5 for
shipping.

Bob

On Thu, 28 Aug 2008 19:07:43 -0400, Billy wrote:

> On Thu, 28 Aug 2008 15:51:48 -0700 (PDT), aem >
> wrote:
>
>
>>
>>F your laziness. Next time look it up yourself. -aem
>
>
> Sweetie...YOU have to be the rudest person I have ever encountered.
> Did it occur to you that EVERY DAY people are introduced to the
> Internet and Usenet and don't realize to possibilities that an old
> tired actress such as yourself might possess? They are here to learn.
> YOU have to be THE most bloviating sphincter on the planet...and I
> meant that in the nicest way, Sugar.

maybe so, but google *is* pretty basic. one can't be clueless forever.

your pal,
blake

I watched the show where Andrew Zimmern visited The Fish House in Pensacola, Florida a year or so ago. On it he was served up that local Pensacola salad called Gaspachi. There are a few different spellings of the salad as well as methods of making it. I've lived in Pensacola since birth so I am very much aware of this salad. Goes great with Bbq Ribs n Chicken. Not to mention Fried Mullet too. Here's the recipe that my Grandmother and Mother used to make.

1 Tomato, diced
1 Cucumber, diced
1 small onion, diced
1 Tablespoon Olive Oil
3 Tablespoons Hellmans Real Mayonnaise (NOT Miracle Whip)
3 Hard Tacks from "The Bread of Life Bakery" in Pensacola. 850-458-2273

1. Put the hard tacks in a bowl, cover with water. You might have to put something on them to hold them down. After they have soaked real good, squeeze the water out and put them on a tea towel and squeeze real dry. Put them in a bowl ready to mix.

2. In a separate bowl add the Mayo and olive oil and mix well. Mix in with the Hard Tack. You can add more mayo if needed after mixing but no more olive oil

3. Add the diced tomatoes, cucumber and onion and mix well. Add salt and pepper.

4. Taste, it won't be as good until you cover and put it overnight in the refrigerator. It tastes best when served cold.

The Bread of Life Bakery makes these hard tack to order and they will ship them to you.