Text 29598, 109 rader
Skriven 2015-07-31 07:27:50 av Dave Drum (1:261/38.0)
     Kommentar till en text av Nancy Backus
Ärende: Skeeter Eaters
======================
-=> NANCY BACKUS wrote to MICHAEL LOO <=-

 ML>> I was watching Dale grill some kebabs around sundown and
 ML>> congratulated myself that I hadn't been chewn on; I just
 ML>> discovered that I was wrong, but just once.

 NB>> Only one bite...?  That's pretty amazing... guess something worked...
 NB>> or there just weren't any of the buggies around...

 ML> I promised I'd go back inside at the first chomp, and so I
 ML> did. The presence of grill smoke might have been a bit of a
 ML> deterrent as well.

 NB> Possibility... My son avers that that the smoke from the wood fire he
 NB> cooks on at the Pond protects him from the critters...

That does work - but only if one stands in the smoke and suffers the eye, nose
and throat irritation. Sort of like - "Would you rather be hung or shot?"

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mosquito
 Categories: Five, Beverages, Booze, Beer
      Yield: 1 Shooter

  1 1/2    Parts raspberry liqueur *
      1    Part hard cider
      1    Part beer

  * Chambord

  Don't be deterred by The Mosquito's bite; the great taste
  will win you over outright!

  Build in a beer mug with no ice.

  From 10,000 Drinks: 27 Years' Worth of Cocktails! +¬2007
  Sterling Publishing

  From: http://www.delish.com

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mosquito Cafe's Grilled Grouper w/Nectarines
 Categories: Seafood, Fruits, Vegetables, Citrus
      Yield: 4 Servings

      1    Red bell pepper; cored,
           -seeded, in thin strips
      6    Nectarines; ripe, firm,
           - pitted, in thin slices
      1 md Red onion; thin sliced
    1/2 ts Garlic; minced
      3 tb Fesh basil; chopped
    1/4 c  Red wine vinegar
    1/4 c  Orange juice
    1/2 c  Extra-virgin olive oil,
           +=PLUS=+
           Extra for brushing
           Kosher salt
      1 ts White pepper; fresh ground
      6    Grouper filets OR mahi mahi,
           - orange roughy or swordfish
           - 8 oz ea
           Black pepper; fresh ground
      2 bn Asparagus
           Peach Pecan Couscous

  In a pot of boiling water, blanch the asparagus for 3
  to 4 minutes. Remove and chill in cold water. Set aside.

  In a bowl, toss the bell pepper, nectarines, onion,
  garlic, basil, vinegar, orange juice, 1/2 cup of the
  olive oil, the kosher salt, and white pepper. Set the
  relish aside in the refrigerator.

  Prepare peach pecan couscous.

  Pat the fish filets dry, brush generously with olive oil,
  and season with the salt and black pepper.

  On a oiled rack set 5" over glowing coals, grill the
  filets. Cook over moderately high heat for 4 to 5
  minutes on each side or until opaque in center.

  Brush the asparagus with oil and reheat on the grill.
  Transfer the filets to 4 plates and top with red onion
  relish. Serve with the Peach Pecan Couscous and the
  grilled asparagus.

  Makes 4 servings.

  Recipe by: Chef Liz Aguilar of the Mosquito Cafe, 628 14th
  Sreet, Houston, Texas.

  From: David Pileggi

  Uncle Dirty Dave's Archives

MMMMM

... By nature, chefs are obsessive, compulsive tinkerers and lily-gilders.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)