Subject: Toronean Shark Steaks
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 14 2002 - 19:31:21 EST
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F O O D F U N N Y
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Here's one I received from Lady of the Realm Pamela Sabori:
Two women were discussing marriage and one said, "We've been married
ten years, and every night my husband has complained about dinner.
Not one night without complaining about the food." The other woman
said, "That's awful. Doesn't it bother you?" The first one said,
"Not in the slightest." Said the other woman, "You must be a saint!"
To which the first woman replied, "Why should I object? A lot of
people don't like their own cooking."
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T O D A Y ' S R E C I P E
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In Torone you must buy belly steaks of the porbeagle shark.
Sprinkling them with cumin and a little salt you will add nothing
else, my friend, unless maybe green olive oil; when they are done you
will be serving chopped salad for dressing, and the steaks with it.
As you cook all these steaks, a 'crew' for your cooking pot, don't mix
in a splash of water with them, or wine vinegar, but just pour on oil
by itself and dry cumin and aromatic herbs. Cook over embers, not a
fierce fire, and stir frequently to take care that they do not burn.
- Archestratus
Toronean Shark Steaks
4 - 6 shark, tuna, or halibut steaks
4 Tbs (60 ml) olive oil
1 Tbs (15 ml) ground cumin
1 tsp (5 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh cilantro (coriander)
1 tsp (5 ml) chopped fresh mint
Salt and freshly ground pepper to taste
Brush the steaks with olive oil. Combine the remaining ingredients in
a small bowl and rub into both sides of the steaks. Grill over hot
coals or under the broiler until firm and cooked through. Serves 4 to
6.
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