[CH] When life hands you lemons, answer with habs
Alex Silbajoris (asilbajo@hotmail.com)
Sat, 20 Jan 2001 12:59:27
OK, the suspense is over, I tried the lemon hab sauce. I'm glad I waited;
as they say with sauces like Old Sour, it's better to let it rest for a day
or more before use.
So I surfed grocery fish cases after work, and settled for shell-on shrimp,
sea scallops, and tilapia. I made a simple clementine juice marniade with a
few small additions (mainly too much five-spice).
When we served, I set out one of those restaurant small steel
dressing/dipping bowls full of the sauce. The flavor was sharp and bright;
it will probably mellow more. I could have used more onion and less salt,
but at least this gives me a benchmark (oops, a bit of business-speak crept
in there).
For today, it will be a crock pot of pinto beans with a pair of smoked ham
shanks from Thurns. This time the c-h content will have to be in my own
serving, this batch will be shared among a lot of non-c-h people.
Smoked hab powder, yup.
- A
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