. Big typo. I guess that's why you shouldn't talk while you type 
Culinaria: recipes, memories ...
Moderator: Darb
I just put it in the recipe but it's about the juice of half a lime for each cup and a half of water.
Last edited by Hunter B on Tue Sep 07, 2004 3:47 pm, edited 2 times in total.
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
Here's a quick recipe for Jamaican lemonade.
1 pint of water (two cups)
3 tblsp. of Brown sugar
Juice of two fresh limes.
Mix water and sugar first then add lime juice. Stir again. Enjoy. Simple huh?
This stuff is very good. It also divides in half very well. I just finished off a nice tall glass of the stuff. M M M M M, good stuff.
1 pint of water (two cups)
3 tblsp. of Brown sugar
Juice of two fresh limes.
Mix water and sugar first then add lime juice. Stir again. Enjoy. Simple huh?
This stuff is very good. It also divides in half very well. I just finished off a nice tall glass of the stuff. M M M M M, good stuff.
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
Here's my recipe for Iced Tea.
Recipe Origin: This is the easiest & fastest way to make decent iced tea - you basically make a strong pot of sweet English black (Breakfast) tea, sweeten it, add ice & lemon juice, and chill it. It has better flavor than store bought (depending entirely on the quality of the tea you use), you can control the sugar & acid to your taste, and it's cheap. The only drawback is “Breakfastâ€
Recipe Origin: This is the easiest & fastest way to make decent iced tea - you basically make a strong pot of sweet English black (Breakfast) tea, sweeten it, add ice & lemon juice, and chill it. It has better flavor than store bought (depending entirely on the quality of the tea you use), you can control the sugar & acid to your taste, and it's cheap. The only drawback is “Breakfastâ€
I love iced tea but most of the time it's WAY too bitter. I'll drink iced tea from certain places but I'll never get it from McDonalds again, YUCK!.I usually only make a full gallon for parties ... the night before.
As for home use, I have a pair of 1/2 gallon pyrex pitchers in my fridge at all times ... 1 holds carbon-filtered water, and the other holds breakfast tea (which we re-heat, one cup at a time in the microwave, for our morning tea ... just add sugar and milk when re-heated. Much faster and easier than brewing a fresh cup whenever we need one ... that cuts the morning tea ritual from 10 mins down to just 90 sec)
As for home use, I have a pair of 1/2 gallon pyrex pitchers in my fridge at all times ... 1 holds carbon-filtered water, and the other holds breakfast tea (which we re-heat, one cup at a time in the microwave, for our morning tea ... just add sugar and milk when re-heated. Much faster and easier than brewing a fresh cup whenever we need one ... that cuts the morning tea ritual from 10 mins down to just 90 sec)
Well, since I already know how to make clam chowder, all I really need to know is how much wine and tomato you put in...so I don't put in too much or too little when I try it out...I was hoping to make some this weekend since I'll be be going down to the local Farmers market for fresh ingredients....
"A writer's chosen task is to write well and professionally. If you can't keep doing it, then you're no longer a professional, but a gifted amateur." L. E. Modessit, jr.
Here's a recipe for Escoveitched Fish. It's pretty good.
2lb fish
1/4 cup of flour
oil for frying
Escoveitched Sauce
1 cup of vinegar
1 cup of water
pinch of salt
1 tsp. of sugar
1 cup julienne strips of chochos( christophine/ chayote) and carrots
2-3 medium sized onions, cut into onion rings
hot pepper to taste
6 pimento grains (might be hard to find)
1. Prepare fish or frying (see bottom for instructions)
2. Lightly dust with flour.
3. Fry fish in 1/2 inch deep oil.
4. As soon as flesh is opaque, fish is ready. Set aside.
5. Boil 1 part of the water with 1 part of the vinegar with a pinch of salt and 1 tsp. of sugar.
6. add julienne strips of chocho, carrots, hot pepper,some pimento grains and onion rings.
7. As soon as liquid boils pour over fried fish.This is done the day before the fish is eaten, and it isn't kept in the refridgerator.
Hope you like it.
to prepare fish:
1. gut and trim the fish
2. Place the fish on a wet kitchen towel to prevent slippage and trim the fins with scissors or a sharp knife.
3. Slip a knife right under the backbone starting at the head and working your way to the tail, this just gets rid of all the bones (if your good at it).
4. rinse the fish in cold water to wash away any excess flesh that lingers
2lb fish
1/4 cup of flour
oil for frying
Escoveitched Sauce
1 cup of vinegar
1 cup of water
pinch of salt
1 tsp. of sugar
1 cup julienne strips of chochos( christophine/ chayote) and carrots
2-3 medium sized onions, cut into onion rings
hot pepper to taste
6 pimento grains (might be hard to find)
1. Prepare fish or frying (see bottom for instructions)
2. Lightly dust with flour.
3. Fry fish in 1/2 inch deep oil.
4. As soon as flesh is opaque, fish is ready. Set aside.
5. Boil 1 part of the water with 1 part of the vinegar with a pinch of salt and 1 tsp. of sugar.
6. add julienne strips of chocho, carrots, hot pepper,some pimento grains and onion rings.
7. As soon as liquid boils pour over fried fish.This is done the day before the fish is eaten, and it isn't kept in the refridgerator.
Hope you like it.
to prepare fish:
1. gut and trim the fish
2. Place the fish on a wet kitchen towel to prevent slippage and trim the fins with scissors or a sharp knife.
3. Slip a knife right under the backbone starting at the head and working your way to the tail, this just gets rid of all the bones (if your good at it).
4. rinse the fish in cold water to wash away any excess flesh that lingers
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
I'm a little pressed for time, so apologies for the awkward formatting:
Long Island Clam Chowder (Brad's modified family recipe)
Origin: I think Dad got the original version of this recipe from his father, who got it from his father (who moved to our home town in 1860). Before that, the origins are lost in time. However, it apparently resembles a much older recipe called “Bonacker Clam Chowderâ€
Long Island Clam Chowder (Brad's modified family recipe)
Origin: I think Dad got the original version of this recipe from his father, who got it from his father (who moved to our home town in 1860). Before that, the origins are lost in time. However, it apparently resembles a much older recipe called “Bonacker Clam Chowderâ€
Last edited by Darb on Mon Sep 13, 2004 11:46 am, edited 1 time in total.
Thanks, Brad! 
Sorry to be such a bother... 
Anyway, the recipe looks awesome!
I'm eager to try it out. And I'm sure glad we finally have the printer friendly format selection.... 
Sorry to be such a bother... Anyway, the recipe looks awesome!
I'm eager to try it out. And I'm sure glad we finally have the printer friendly format selection.... "A writer's chosen task is to write well and professionally. If you can't keep doing it, then you're no longer a professional, but a gifted amateur." L. E. Modessit, jr.
Ok, several clarifications made.
As you'll note, the recipe is neither new england nor manhattan. My version is a creamy 'pink', and it's truly a clam soup because it uses 4-8x as much clams as normal. The other ingredients are just there for body and flavor ... this soup is all about the clams 
In any case, the version I listed here is an improved version of the early settlers version that I grew up with (no wine or cream) ... flavor is my paramount concern, while also retaining enough of the original theme to give a hint of the historical origins.
As you'll note, the recipe is neither new england nor manhattan. My version is a creamy 'pink', and it's truly a clam soup because it uses 4-8x as much clams as normal. The other ingredients are just there for body and flavor ... this soup is all about the clams
In any case, the version I listed here is an improved version of the early settlers version that I grew up with (no wine or cream) ... flavor is my paramount concern, while also retaining enough of the original theme to give a hint of the historical origins.
Well, my wife and I had our 3rd annual 'Sept 11th weekend' BBQ. This year's guest list was limited to immediate family and a few friends ... about 15 people.
Here's the menu, for those interested in such things:
Beverages:
* Homemade wine, courtesy of my Brother in Law (two bottles of merlot, a rhone style italian red, a pinot blanc, and a chardonnay)
* Locally brewed beer
* Homemade iced tea
Appetizers:
* Bruschetta (baguette slices brushed w/Umbrian CPEVOO, salt & pepper, roasted until crusty, then rubbed with garlic), and 2 toppings: homemade olive tappenade, and a homemade pomodoro salsa.
* Pan-seared pernod-infused scallops with lemon remoulade
* Cheese Board (a gold medal winning NYS sheeps-milk camembert, locally made dried italian sausage, grapes, and several other cheeses other people brought)
Entree:
* Local corn on the cob, with homemade butter.
* Grilled skirt steaks
* Macaroni salad (family recipe)
Dessert:
* Homemade Rhubarb pies (2)
In any case, there wasnt much in the way of leftovers ... 3 ears of corn, 2 pints of macaroni salad, a small chunk of jarlsberg, a cup each of tapenade and salsa, 3 bottles of beer, and a quart of iced tea. Everything else was GONE. Nothing. Nadda.
I was worried I hasn't made enough food, but everyone assured me they were stuffed, so I guess I got it just right.
My next big BBQ will probably be my annual fall "seafood" BBQ for my winemaking & brewing friends ... we'll prolly do chowder, chili (for those who don't eat seafood), corn, and assorted raw/cured seafood appetizers rotated across the grill/griddle as time and hunger dictates, etc. It's usually the biggest "feed" I put on each year. The trick is always to schedule it around winemaking season, which begins in ernest starting next weekend, and lasts for about 4-6 weeks.
If winemaking interferes too much, and the BBQ slips to late october, it sometimes morphs into a 'harvest' BBQ, with stuff like creamof butternut squash soup, lots of smoked food, etc.
Here's the menu, for those interested in such things:
Beverages:
* Homemade wine, courtesy of my Brother in Law (two bottles of merlot, a rhone style italian red, a pinot blanc, and a chardonnay)
* Locally brewed beer
* Homemade iced tea
Appetizers:
* Bruschetta (baguette slices brushed w/Umbrian CPEVOO, salt & pepper, roasted until crusty, then rubbed with garlic), and 2 toppings: homemade olive tappenade, and a homemade pomodoro salsa.
* Pan-seared pernod-infused scallops with lemon remoulade
* Cheese Board (a gold medal winning NYS sheeps-milk camembert, locally made dried italian sausage, grapes, and several other cheeses other people brought)
Entree:
* Local corn on the cob, with homemade butter.
* Grilled skirt steaks
* Macaroni salad (family recipe)
Dessert:
* Homemade Rhubarb pies (2)
In any case, there wasnt much in the way of leftovers ... 3 ears of corn, 2 pints of macaroni salad, a small chunk of jarlsberg, a cup each of tapenade and salsa, 3 bottles of beer, and a quart of iced tea. Everything else was GONE. Nothing. Nadda.
I was worried I hasn't made enough food, but everyone assured me they were stuffed, so I guess I got it just right.
My next big BBQ will probably be my annual fall "seafood" BBQ for my winemaking & brewing friends ... we'll prolly do chowder, chili (for those who don't eat seafood), corn, and assorted raw/cured seafood appetizers rotated across the grill/griddle as time and hunger dictates, etc. It's usually the biggest "feed" I put on each year. The trick is always to schedule it around winemaking season, which begins in ernest starting next weekend, and lasts for about 4-6 weeks.
If winemaking interferes too much, and the BBQ slips to late october, it sometimes morphs into a 'harvest' BBQ, with stuff like creamof butternut squash soup, lots of smoked food, etc.
First of all, lamb is not beef - it tastes different ... it is both sweeter, and slightly gamier, than beef. That having been said, there are 2 things to watch for that will help eliminate unpleasant excessive gaminess:
1) If it's a leg cut, the butcher might not have removed the lymph node - and if it was roasted with the gland intact, then parts of the roasted leg near the gland can taste gamey and bitter. Ditto if the leg was frozen, and then thawed, with the gland not removed - the fluid from within the gland can leak ... in much the same way that uncleaned chicken livers will sometimes turn green and bitter if their bile ducts burst from freezing and/or mishandling.
2) Lamb that's not optimally fresh can become more extra gamey.
1) If it's a leg cut, the butcher might not have removed the lymph node - and if it was roasted with the gland intact, then parts of the roasted leg near the gland can taste gamey and bitter. Ditto if the leg was frozen, and then thawed, with the gland not removed - the fluid from within the gland can leak ... in much the same way that uncleaned chicken livers will sometimes turn green and bitter if their bile ducts burst from freezing and/or mishandling.
2) Lamb that's not optimally fresh can become more extra gamey.
Thanks Brad, I can't say I prefer the taste of lamb to beef but I still like it, my won't even try lamb anymore because of that. I really didn't want that to happen to me, hence the question. Thanks for all your help.
Hunter
Hunter
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
You're very welcome.
I forgot to mention a 3rd source of gaminess in lamb ... the closer to the shank you are, the darker and gamier the meat will taste, so if you dislike that flavor, aim for cuts higher up on the animal - like ribs, and shoulder. It's that easy:
* French-cut Rack of Lamb (my favorite, but expensive ... you'll have a lot of money if you learn to do it yourself)
* Shoulder cut lamb chops - very inexpensive. Just rub them with olive oil, salt, pepper, and lots of freshly chopped dried rosemary, slap em on a screaming hot grill, and grill em to medium doneness. You eat them with your fingers, just like country style ribs.
I forgot to mention a 3rd source of gaminess in lamb ... the closer to the shank you are, the darker and gamier the meat will taste, so if you dislike that flavor, aim for cuts higher up on the animal - like ribs, and shoulder. It's that easy:
* French-cut Rack of Lamb (my favorite, but expensive ... you'll have a lot of money if you learn to do it yourself)
* Shoulder cut lamb chops - very inexpensive. Just rub them with olive oil, salt, pepper, and lots of freshly chopped dried rosemary, slap em on a screaming hot grill, and grill em to medium doneness. You eat them with your fingers, just like country style ribs.
I assume you mean the marinade being in contact with the meat during all that time, rather than just the marinade itself being made in advance ?
Ordinarily, longer marinating times are usually a good thing ... some cuts respond well to as much as 48 hours of marinating (depending on the type of cut, and the type of marinade). But not THIS recipe, for 3 reasons:
1) The lime juice, if left in contact with the meat for more than just a few short hours, will begin to cook/discolor the meat, ala the "ceviche" process (look that one up - it's a very interesting cooking process that involves acid rather than heat).
2) The alcohol can have a similar effect to the lime juice, albeit to a lesser degree.
3) Teriyaki is fairly salty and potent, and flank steak is a fairly thin cut - and therefore it could be prone to overmarinating/overtenderizing.
$0.02
Ordinarily, longer marinating times are usually a good thing ... some cuts respond well to as much as 48 hours of marinating (depending on the type of cut, and the type of marinade). But not THIS recipe, for 3 reasons:
1) The lime juice, if left in contact with the meat for more than just a few short hours, will begin to cook/discolor the meat, ala the "ceviche" process (look that one up - it's a very interesting cooking process that involves acid rather than heat).
2) The alcohol can have a similar effect to the lime juice, albeit to a lesser degree.
3) Teriyaki is fairly salty and potent, and flank steak is a fairly thin cut - and therefore it could be prone to overmarinating/overtenderizing.
$0.02
Last edited by Darb on Wed Sep 22, 2004 9:36 am, edited 1 time in total.