Subject: Seviche de Ostras (Marinated Oysters)
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 24 2003 - 05:57:21 EST
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FOOD FUNNY
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Harriet St. Amant writes, "This quip concerning food was the gimmick
in an MSN online crossword puzzle entitled 'Yiddish Cooking' by Harvey
Estes."
Whenever someone feeds me a matzo ball, I get a lump in my throat.
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TODAY'S RECIPE
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It's time for another trip through one of the most overlooked regions
of world cuisine. Here is the menu for our "Trip to South America":
Monday's Starter
Seviche de Ostras (Marinated Oysters)
Tuesday's Soup or Salad
Sopa de Aguacate y Papas (Colombian Avocado and Potato Soup)
Wednesday's Side Dish
Acelgas en Crema (Argentine Swiss Chard in Cream Sauce)
Thursday's Entree
Matambre (Stuffed Rolled Flank Steak)
Friday's Dessert Mousse de Castanhas de Caju e Chocolate (Brazilian
Cashew and Chocolate Mousse)
Seviches are popular all over Latin America and the Caribbean, and I
have published several recipes in the past. Here is an unusual
version that will appeal to oyster lovers everywhere.
Seviche de Ostras (Marinated Oysters)
2-3 dozen oysters, shucked
1/2 cup (125 ml) fresh lime juice
2 large tomatoes, chopped
1 medium onion, thinly sliced
1 fresh hot red pepper, seeded and chopped, or
hot pepper flakes to taste
2 Tbs (30 ml) chopped fresh mint leaves
Salt and freshly ground pepper to taste
Lettuce leaves for garnish
Combine the oysters and lime juice in a non-reactive bowl and
refrigerate covered overnight. Drain the oysters and reserve the
liquid. Combine the oysters with the remaining ingredients and add
1/4 cup (60 ml) of the reserved juice. Serve on a bed of lettuce
leaves. Serves 4 to 6.
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