Dish It Out.
CREAMY DILL CHICKEN SALAD 12 chicken breasts, boiled and shredded 1 cup celery, diced 3/4 cup pecans, chopped 1 cup seedless grapes 1 1/4 cups mayonnaise 3/4 cup sour cream 2 tablespoons lemon juice 2 tablespoons fresh or dried dill weed Mix together all ingredients. Yield: 12 servings.
Davidson's Corner Market is located on the courthouse square in downtown Canton. Its charming interior is inviting for lunch, when fresh salads, sandwiches, soups, and a daily special are served. The dinner menu is always interesting, with chef "Chuck" Donald creating delicious steaks, seafood, and pastas and a chef's special on Friday and Saturday. Live entertainment on the weekends adds to the eclectic atmosphere.
Known for its wide array of takeout-ready casseroles and specialty desserts, Davidson's also offers box lunches with delivery, as well as a full catering service for any gathering from a small party to a large wedding reception. The restaurant serves lunch from 11 a.m.-2 p.m. Monday-Saturday and dinner from 5-9 p.m. Tuesday-Thursday and 5-10 p.m. Friday-Saturday. 108 W. Center St., Canton; 601/855-2268; www.davidsonsrestaurant.com.
I recently had the pleasure of eating at Weidmann's Restaurant in Meridian. The atmosphere and music were wonderful! I ordered the black bottom pie, and it was too good! Would the chef ever give out the recipe for this extraordinary pie?
BLACK BOTTOM PIE CRUST: 1 (12-ounce) box ginger snaps 8 ounces butter, melted Preheat oven to 375 degrees. Place cookies in the bowl of a food processor, and pulse until fine. Add melted butter, and pulse until well mixed. Press into an 8- or 9-inch pie pan, and bake for 10 minutes. Remove from oven, and cool. GANACHE: 1 tablespoon sugar 1 tablespoon butter 1 cup cream 1 ounce semisweet chocolate, melted 1 tablespoon amaretto liqueur In a medium saucepan, heat sugar, butter, and cream to a boil. Stir in chocolate. When mixture is cool, add amaretto. Pour into cooled Crust, and refrigerate until set. CHOCOLATE PASTRY CREAM: 1 cup milk 4 tablespoons sugar, divided 1 tablespoon plus 1 1/2 teaspoons cornstarch 2 egg yolks 2 tablespoons butter 3/4 teaspoon amaretto liqueur 4 ounces semisweet chocolate, melted Whipped cream (optional) Heat milk and 2 tablespoons sugar until it reaches a boil. Remove from heat. Combine remaining 2 tablespoons sugar with cornstarch, and whisk into egg yolks. Add a small amount of hot milk to eggs, whisking constantly, and add more hot milk until all is incorporated. Return pan to heat, and bring to a boil, stirring constantly. Remove from heat, and whisk in butter, amaretto, and melted chocolate. Spread evenly over cooled Ganache, and refrigerate until pie is set. Serve with whipped cream if desired.
Weidmann's Restaurant is one of Meridian's most treasured landmarks. Originally opened in 1870 by Swedish immigrant Felix Weidmann, the restaurant's folklore and history are as appealing as its great food and charming atmosphere. Many things have remained, such as the "wall of photographs" containing historical snapshots of celebrities, local patrons, and employees that capture times gone by. A small crock of peanut butter and a stack of crackers still await each diner at his table, and if children behave they still may pick a surprise from the "treasure chest." Chef Willie McGehee serves incredible dishes and house specialties including grilled free-range chicken and delicately fried oysters.
Weidmann's is open from 11 a.m.-2 p.m and 5-10 p.m. Tuesday-Saturday. 210 22nd Ave., Meridian; 601/581-5770.
WOULD YOU LIKE TO HAVE RECIPES FROM YOUR FAVORITE MISSISSIPPI RESTAURANTS?
Send your requests to us, and the recipe could appear in our Dish It Out column. Send requests via e-mail to firstname.lastname@example.org or in writing to Dish It Out, 5 Lakeland Circle, Jackson, MS 39216. (Please note that recipes from chain restaurants may not be available.)
|Printer friendly Cite/link Email Feedback|
|Date:||Mar 1, 2007|
|Previous Article:||Finding home: visionary architects craft cottages designed to offer dignity to hurricane-affected families.|
|Next Article:||Causing a stir: feast on four new cookbooks that share rich culinary memories.|