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Pick Your Poisson

3 Aug

Retro recipes are always a good time. Especially when they involve booze. The following recipes are from a 1971 cookbook I found in my local thrift store. A cookbook devoted entirely to cooking fish with booze. It’s so retro it’s current. Fish is the ultimate, sophisticated summer dish. Sure burgers and hotdogs on the grill is the aroma of summer, but when you’re cooking to impress, fish is a class act. Give that fish a drink and it’s smooth sailing on the sea of love.

stewed

So from the aptly titled, Stewed to the Gills, (by E. Lewin and B. Lewin) enjoy this sample of ripped recipes for “fried” fish. (I’ve chosen the following recipes based “sole”ly (a very poor fish pun) on the name of the recipe.)

Shrimp Swizzle

2 lbs shrimp, cooked and shelled

2 large onions, coarsely diced

1 clove of garlic, crushed

1 bay leaf

2 tablespoons oil

2 tablespoons butter or margarine

1/2 teaspoon salt

1/4 teaspoon coarse ground pepper

3 cups canned whole tomatoes

1 small can chunk pineapple

3 tablespoons dry sherry

1/2 teaspoon MSG or Accent (is Accent still available? – it’s been decades since I’ve heard it mentioned)

Saute the onions, garlic and bay leaf in oil and butter until the onions are golden brown. Salt and pepper lightly. Add tomatoes, reserving the juice. Break up tomatoes gently. Simmer for 15 minutes. Add 3 tablespoons of the liquid from the canned tomatoes, 3 tablespoons of the pineapple  juice, sherry and MSG/Accent.  Add pineapple and shrimp to sauce and mix well.  Correct the seasoning and simmer until the shrimp and pineapple are heated. Serves 6

Brandy Snappers

An elegant dinner party dish

4 pieces of red snapper

1/2 teaspoon of salt

2 cups of cooked rice

4 tablespoons butter

8 brandied apricots

2 tablespoons of apricot brandy

2 tablespoons chopped cashew nuts

Sprinkle the fish with salt, place it in a baking-and-serving pan, (I like the sound of this newfangled bit of kitchenware) and broil for 10 minutes at 400 degrees.  Remove from the broiler and reduce heat to 325. Border the pan with rice and dot fish and rice with butter. Return to the over for 5 minutes. Heat apricots in juice. Discard juice. Remove from oven and sprinkle the brandy over the fish. Nestle the apricots in the rice border. Sprinkle cashews over all. Serve immediately. Serves 4.

Hula Loopy

A crocked casserole? What bliss! This recipe combines a vast array of ingredients in a jolly, big mix that makes 70’s cooking such fun.

1 8-oz. can chopped clams, drained

4 green onions, chopped

4 water chestnuts, sliced

1 c. canned bean sprouts, drained

2 tablespoons soy sauce

1/4 tsp powdered ginger

1/2 can cream of celery soup

1/4 c, grated Parmesan cheese

1/4 c dry sherry

3 tablespoons shredded coconut

1 tablespoon lime juice

1/2 cup chopped macadamia nuts

Combine all the ingredients thoroughly, except macadamia nuts. Put the mixture in a buttered oven-to-table casserole. Bake in a 350 degree oven for 20 minutes. Remove from oven. Sprinkle with nuts and return for another 5 minutes. Serves 4.

all recipes from “Stewed to the Gills” by Esther Lewin and Birdina Lewin. Unfortunately this “cockeyed” cookbook is out of print but if you’re a lucky lobster like me you’ll find a copy in your local thrift store. Or try amazon.com…

http://amzn.com/0840212038

Horror! Comedy! Romance! Bacon!

29 Oct

A goth! A dwarf! An old legend and a new horror! Plus donuts!

Free for the Kindle from October 30 to November 1

And now free Dec 25 and 26th! Merry Christmas!

http://www.amazon.com/dp/B004R1QG3S/ref=cm_sw_su_dp

If you’re a fan of Christopher Moore or Charlaine Harris, try Crybaby Bridge.