St George recipes - something new for your family?
For years, St. George wasn't known for its cuisine; the food was too often bland and lacking in flavor. In recent years, however, there has been a notable change. St. George shares the revived interest in fine cuisine that has swept across America. Chefs seem better trained than ever, and many top-notch (albeit expensive) restaurants dot the archipelago. Italian food is in vogue, as is Chinese. (On the other side of the coin, fast food, including KFC, has arrived, too.) In recent years, some Bermudians have shown an increased interest in their heritage. They've revived many traditional dishes and published the recipes in books devoted to Bermudian cooking (not a bad idea for a souvenir). Seafood -- Any local fisherman will be happy to tell you that more species of shore and ocean fish -- including grunt, angelfish, yellowtail, gray snapper, and the ubiquitous rockfish -- are found off Bermuda's coastline than in any other place. Rockfish, which is similar to Bahamian grouper, appears on nearly every menu. From the ocean, it weighs anywhere from 15 to 135 pounds (or even more). Steamed, broiled, baked, fried, or grilled, rockfish is a challenge for innovation to any chef. There's even a dish known as "rockfish maw," which we understand only the most old-fashioned cooks (there are still a handful on St. David's Island) know how to prepare. It's the maw, or stomach, of a rockfish, stuffed with a dressing of forcemeat (seasoned chopped fish) and simmered slowly on the stove. If you view dining as an adventure, you may want to try it. The most popular dish on the island is Bermuda fish chowder, made with a variety of white fish (often rockfish). Waiters usually pass around a bottle of sherry peppers and some black rum, which you add to your soup; these lend a distinctive Bermudian flavor. The Bermuda onion figures in many recipes, including onion pie. Bermuda-onion soup, an island favorite, is usually flavored with Outerbridge's Original Sherry Peppers. "Peas and plenty" is a Bermudian tradition. Black-eyed peas are cooked with onions, salt pork, and sometimes rice. Dumplings or boiled sweet potatoes may also be added to the mix at the last minute. Another peas-and-rice dish, Hoppin' John, is eaten as a main dish or as a side dish with meat or poultry.
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