Unicorn (Unicorn@Indenial.com)
Mon, 19 Jul 1999 07:22:21 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Ronald C Johnson really knows how to give the ol' World Wide
Recipes Groan-O-Meter a test.
The inmates of a midwestern prison had been bugging the warden for
months to allow them to hold a fair, just for their own amusement.
Several cell dwellers had done stints with the circus and there was a
lot of talent waiting to show off. After many hours of discussion
with the staff and guards about security procedures, the warden
finally agreed. On 15 March, the preparations were complete, and the
inmates poured from the cells into the yard. But Mother Nature had
sprung the cruelest of tricks, for overnight the warm spring had
reverted to winter, and snow was falling. One inmate looked forlornly
at the gray sky and commented, "Well, this is gonna be one chilly con
carney."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
"Soused" is a term used in parts of the Caribbean to describe a dish
that is pickled. This dish is also known as Mojo en Escabeche in the
Spanish speaking islands.
Soused Grouper
3 lbs (700 g) red grouper, sea bass, haddock, or snapper fillets
Salt and freshly ground pepper to taste
2 cups (500 ml) olive oil
3 medium onions, thinly sliced
3 whole cloves garlic
3 bay leaves
12 whole peppercorns
1 cup (250 ml) vinegar
1 cup (250 ml) small pitted green olives
1/4 cup (60 ml) capers (optional)
Cut the fish into 1 inch (3 cm) pieces and season with salt and
pepper. Heat 3 tablespoons (45 ml) of the olive oil in a heavy
skillet and fry the pieces of fish. Remove with a slotted spoon and
place in a deep non-metallic bowl. Combine the onions, garlic, bay
leaves, peppercorns, and vinegar in the skillet and simmer over low
heat for 10 to 15 minutes, until the onions are tender. Add the
remaining olive oil, olives, and optional capers and pour this over
the fish. Cover and refrigerate for at least 6 hours. Serve cold on
a bed of lettuce leaves. Serves 6 to 8.
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