No fixed plans. Not intent upon arriving.
Re the tag line in a Beck’s Beer commercial:
Philadelphia Daily News | 01/21/2005 | Joe Sixpack | Mr. Sixpack’s 3rd annual ‘State of the Sleaze’: “Friends and beer. The trick is never confusing the two.
“What ‘trick’? It’s easy to tell the two apart. Beer is always by your side, joining you in life’s best moments, comforting you when you’re down. Friends, on the other hand, steal your beer.”
Grilled Shrimp with Sonoran Lime Chipotle Marinade
Drizzle marinade over jumbo shrimp and grill over medium heat, approximately 2 minutes per side. Use more marinade when you turn the shrimp.
To test whether the shrimp are done, wait until they change color and cut one in half. Center should be hot and white, not translucent.
Sonoran Lime-Chipotle Marinade
If you start the meal with dessert you can certainly celebrate this as your second course. Juicy, spicy, shrimp on the grill with a Lime and Chile Marinade baste. It’s would be hard to pass this one up.
Whisk all ingredients together, except the paprika. Drizzle the sauce over fish, shrimp, or vegetables while grilling. Sprinkle with paprika and serve.
Makes ½ cup.
Quick and Easy: Grilled Shrimp with Sonoran Chipotle Marinade (here, here, and here)
Rather than overwhelm grilled shrimp with a spicy rub or a sticky glaze, we chose a simple marinade that imparts a slight tang and a subdued heat. And the marinade takes hold in less time than it takes to peel the shrimp. Adapted from a recipe by AJ’s Purveyors of Fine Foods in Phoenix.
Preheat the grill or broiler.
In a bowl or blender, whisk or combine the lime juice, beer, oil, chipotle peppers, salt, garlic and cilantro. Pour the marinade into a large bowl.
Peel and devein the shrimp, adding the shrimp to the bowl as they are cleaned. Toss to coat the shrimp with the marinade. Drain the shrimp and, if desired, skewer them.
Grill or broil the shrimp, turning as necessary, just until pink and cooked through, 2 to 3 minutes per side, depending on the size. Serve immediately. Four servings.
Per serving: 254 calories, 46 gm protein, 3 gm carbohydrates, 5 gm fat, 345 mg cholesterol, 1 gm saturated fat, 406 sodium, trace dietary fiber.
The Quotations Page: “It doesn’t make a difference what temperature a room is, it’s always room temperature. — Steven Wright, US comedian and actor (1955– )”
The Compleat Cook: “Take one strike of Malt, and one of Rye ground, and mash them together, and take (if they be good) three pound of Hops, if not four pound; make two Hogs-heads of the best of that Malt and Rye, then lay the Hogs-head where the Sunne may have power over them, and when it is ready to Tun, fill your hogs-heads where they lye, then let them purge cleer and cover them with two flate stones, and within a week after when you bake, take two wheat loaves hot out of the Oven, and put into each hogs-head a loaf, you must use this foure times, you must brew this in Aprill, and let it stand till June, then draw them clearer, then wash the Hogs-heads cleane, and put the beer in again; if you will have it Rose-vinegar, you must put in a strike and a half of Roses; if Elder-vinegar, a peck of the flowers; if you will have it white, put no thing in it after it is drawn, and so let it stand till Michaelmas; if you will have it coloured red, take four gallons of strong Ale as you can get, and Elder berries picked a few full clear, and put them in your pan with the Ale, set them ouer the fire till you guesse that a pottle is wasted, then take if off the fire, and let it stand till it be store cold, and the next day strain it into the Hogs-head, then lay them in a Cellar or buttery which you please.”
The New York Times > Magazine > The Way We Eat: Labor Party: “Bistro cooking, [writes Thomas Keller in his new cookbook, ‘Bouchon,’ named after Keller’s bistros in Yountville, California, and Las Vegas], is the ‘reference point’ from which he cooks. He doesn’t cook like a bistro chef, nor would we want him to. What he does to a dish like boeuf bourguignon is what makes Thomas Keller Thomas Keller. And if you cook from this book, you’ll discover that, frankly, it’s a pain in the neck to be Thomas Keller. You can’t just brown the beef, toss in some vegetables and wine and go read a book. You must reduce the wine with a pile of leeks, carrots, onions, mushrooms, shallots, garlic, thyme, parsley and bay leaves. You must then add more leeks and the rest. A cheesecloth cradle is made on top of the vegetables for the meat to lie on so that the vegetables don’t sully the meat, and a parchment lid is fashioned so the meat remains moist and springy. The cooking liquid must be strained four times and the dish must sit for a day or two. And finally you must cook all the garnishes — pearl onions, lardons, potatoes, carrots and mushrooms — separately.
“But when you are done, you have something sublime. You bow to the master and plan to try it again in a year or two, after you’ve rested up.”
What the heck does that mean?
bibulous BIB-yuh-luhs, adjective:
Yes, There is Authentic Barbecue in Philadelphia: “In the beginning there was Barbecue, and it was good. Indeed man’s first hot meal was a backyard cookout. Throughout the ages, barbecue has been the food of man and gods. It was the aroma of smoked meats that drew the gods weary of their repasts of manna and ambrosia-down from the heavens to interfere with the lives of mortals.”
I would just like to extend our personal thanks to all of those who worked so hard for so long to restore our power after the recent ice storm. Thirty-six hours without power went a long way towards dispelling us of the quaint myth that we could live simply without power — and convinced us to do a lot more canning next year and a lot less freezing.
Again… Thank You!
It seems that Dave Barry may be trying to go out at the top:
The Last Laugh (washingtonpost.com): “So this is a great job. And yet I’m quitting it, at least for now. I want to stop before I join the horde of people who think I used to be funnier. And I want to work on some other stuff. So for the next year, I won’t be writing regular columns, though I hope to weigh in from time to time if something really important happens, such as a cow exploding in a boat toilet. At some point in the next year, I hope to figure out whether I want to resume the column. Right now, I truly don’t know.
“So in case I don’t get to say this later: Thanks to all you editors for printing my column, and thanks especially to all you readers for reading it. You’ve given me the most wonderful career an English major could hope to have. I am very grateful.
“And I’m not making that up.”