Text 21349, 89 rader
Skriven 2009-02-28 00:32:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Seafood restaurant
==========================
We just came across an inexpensive seafood (etc.) restaurant that you
might like.  The name of the place is Mid-Atlantic Seafood & Produce
Market.  The one we went to is on Route 1, south of Laurel (near Contee
Road) -- but they have 7 other restaurants in Maryland and one might be
near you. I could not find a web page for them, but did find a Laurel
Leader article describing them:

http://www.explorehoward.com/business/15410/restaurant-fish-produce-combine-route-1-shop/


or http://tinyurl.com/bqnvan

Maybe you can find one within striking distance of your Maryland house?

One comment -- there is a quote in that article that is not quite
accurate:
[quote] As for Mid Atlantic's buffet, it has a soul food flair with
items such as chitterlings, fried chicken, collard greens, pig feet,
black-eye peas, barbecue ribs, turkey wings, cornbread and macaroni and
cheese. [/quote]

It does not have (and never has had) a buffet.  What the writer of that
article should have said is something like "As for M.A.'s offerings,
they have a ..."

BTW, they also have chicken livers, fried or smothered.  Also chicken
gizzards and pigs feet.

We had fish.  Gail had a "fish sandwich" of fried cod.  It came as four
decent sized pieces of fried cod in a styrofoam clam shell with two
slices of bread on the side.  I had a combo dinner which was two pieces
of whiting (boneless), two fried shrimp, two fried oysters, and two
fried scallops.  Total price, with a drink was just under $23 for the
two of us.

We went into the market also.  Decent looking seafood on ice, and a lot
of Hispanic items.  The market area was not huge, perhaps as big as the
first floor of our house.  The restaurant area a good bit bigger.

We will go back in the future.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Peppery Wild Mushroom Salsa
 Categories: Appetizer, Spice
      Yield: 2 Cups
 
    1/4 c  Olive oil
  1 1/2 tb Balsamic vinegar
      2 lg Garlic cloves
           -- thinly slivered
      1 ts Black peppercorns, crushed
    1/4 ts Dried thyme
  6 1/2 oz Fresh shiitake mushrooms
           -- stems trimmed
  6 1/2 oz Fresh oyster mushrooms
    1/4 c  Packed chopped arugula
  3 1/2 oz Enoki mushrooms
           -- bottoms trimmed
           -- cut into 3-inch lengths
    1/4 ts Dried crushed red pepper
 
  In a non-reactive container, combine olive oil, vinegar, garlic,
  peppercorns and thyme.  Let stand 4 hours or overnight.
  
  Brush a little of the oil mixture all over shiitake and oyster
  mushrooms. Grill shiitake and oyster mushrooms on barbecue (medium
  heat) until tender, turning occasionally, about 5 minutes.  When
  cool, chop coarsely. Combine chopped mushrooms, arugula, enoki
  mushrooms, and red pepper in a bowl; pour remaining oil mixture over
  and toss to combine. Add salt to taste. Serve with chunks of crusty
  bread.
  
  Adapted by Karen Mintzias, from a recipe in: "Bon Appetit" (July 1993)
  From: Jim Weller                      Date: 12-27-95
  Cooking
 
MMMMM
 




... Shipwrecked on Hesperus in Columbia, Maryland. 00:23:47, 28 Feb 2009
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