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

Thanks for the recipe. Fuck your attitude.

On Thu, 28 Aug 2008 09:52:46 -0700 (PDT), aem <aem_ag...@yahoo.com>
wrote:

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 Thu, 28 Aug 2008 15:51:48 -0700 (PDT), aem <aem_ag...@yahoo.com>
wrote:

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.  

news:nu7eb49uv62skd21tk3va0pf31se165bgu@4ax.com...

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" <rapha...@frontiernet.net>
wrote:

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/gijane/SALADandDRESSING/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

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

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

your pal,
blake