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The Chatterbox
At the corner of Central
Avenue and First Street in downtown St. Petersburg, Florida, this popular
restaurant has been in the same location for over 31 years, under
management of the Cowan family. Lunch served daily 11:30 AM to 4:00 PM;
dinner 5:00 PM until 10:00 PM. Reservations necessary during the winter
season; closed on Sundays and Christmas Day. |
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Smother 1/4 cup diced onion, 1
cup diced celery, and 1 cup sliced green pepper in 2 tablespoons butter,
combined with 2 pints fish stock (see below) until mixture comes to a
boil. Add 1 pint tomato and brown sauce (see below) and bring to a
boil again. Add 1 cup diced red snapper and let cook until fish is tender,
about 12 minutes. Just before serving, add 1 cup sherry.
Fish Stock: In a kettle put
trimmings of the fish - bones, head, fins, etc., and cover with 3 pints of
water. Add: 1 cup dry white wine; 1 medium onion stuck with a few cloves;
6 peppercorns; 1/2 bay leaf; 1 1/2 teaspoons salt; 2 sprigs parsley; 1
carrot, cut into thin strips; and a pinch of thyme. Simmer for 30 minutes
and strain.
Tomato and Brown Sauce:
Brown 3 tablespoons of flour in 1/4 pound of lard. When golden brown add 3
pints of beef or chicken stock and one Number 2 can of tomato puree. Cook
2 1/2 hours.
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This recipe appeared in the
Ford Times Magazine's October, 1967 edition.
The above
illustration is an original painting by Robert Chase.
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