clinging to the wreckage: Celebration

Monday 7 July 2008

Celebration

The 4th July found us nervously joining in the Independence Day celebrations with our fellow cruisers. Having ascertained that they 'missed' being British(!) we settled in to enjoy the fun and games and of course the food.

The Marina had bought a pig from the local village that was to form the centre piece of the feast, roasted in a pit and served with all the traditional goodies that we are told go with a great Independence day meal. The hot dogs browned on the grill along with the chicken legs and hamburgers. Corn cobs glistened with melted butter. Mountains of potato salad, lakes of mayonnaise and tomato ketchup. Cindy asked me to help carve the pig and together we met in the kitchen armed with sharp knives and a cleaver...

It was reminiscent of a scene from Sweeney Todd! As the heat rose, the cleaver flashed, pork fat dripped and I sweated like a pig!I have never laid eyes on such a fat porker... not a great pig but in the end we managed to glean enough meat to satisfy the ravening hoardes. The few pieces of video and photographs of the pair of us in action are truly terrifying and not for publication on a family orientated blog like this... at least thats my excuse and I am sticking to it.

After the excess of eating the music struck up in the form of fellow cruisers Mike and Linda and the serious partying began. Snapshots of memories exist in my head ( I forgot the camera) . TBH enjoying his first ever lap dance, although he looked somewhat like a rabbit caught in the headlights! Tables of friends laughing in the lowered lights.

But the prime memory is watching a group of cruisers dancing the night away. Lost in their own world and memories a dozen of the female cruisers took to the floor and boogied down in their own glorious worlds. In the face and movements of each of them were the echoes of their youth. We may all be aging on the outside but down in the mind, stimulated by the lyrics and tunes of younger days every woman on that dance floor was 18 again. Energetic, sexy, vibrant. Good on you girls!

It was a great night. everything cruising can be. Assorted company, Brits, Yanks, Frogs, Aussies and more mixing with locals having fun...

And the rain goes on...

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Cuban-style shrimps with rum

100ml rum
few drops tabasco sauce
zest and juice of 1 lime
2tsps worcester sauce
2.5tbso plain flour
pinch of ground cumin
pinch of freshly grated nutmeg
24 large shrimp,peeled and deveined
10z butter
80ml olive oil
4 large cloves garlic,crushed
1tbsp chopped parsley
1tbsp chopped coriander(cilantro) leaves

Mix rum,tabasco,lime juice and zest and worcester sauce in a small bowl.
Mix flour with cumin,nutmeg and season with salt and pepper.Dip the shrimp in the mix before cooking.
Melt half butter with half oil in large saute pan, when hot add half garlic and half shrimp. Cook until prawns are pale pink and lightly golden. Lift on serving plate, keep warm. repeat with remaining butter,oil, garlic and shrimp.
Pour rum mix into pan and allow to bubble for a minute or two, stirring.
Mix with parsley and ciltrano.
pour over shrimp and serve with rice as a main dish or alone as a starter.

Delicious!

Caramalised Onion,Fruit and Nut Pilau

2tbsp Ghee
2 large onions, sliced
2tbsp Ghee, extra
1tsp hot chilli powder
1tsp ground black pepper
1/4tsp saffron threads
4 cardamon pods, crushed
4 cloves
1 cinnamon stick
1tsp salt
2 cups basmati rice, washed and drained
4 cups water
1/2 cup currants
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup pistachio nuts, shelled

Heat ghee in large pan. Cook the onions until caramelized. Remove from pan.

Add extra ghee and spices to same pan, cook stirring, until fragrant. Stir in salt, rice and onions.

Add water, bring to boil. Reduce to simmer and cover until rice is tender and all water has been absorbed.Stir in fruit, cover and stand 5 mins.

Just before serving stir in nuts.

Carrol Shelby's Chili Recipe.

1/4	lb suet or 1/4 cup cooking oil
1	lb beef round steak, coarse chili grind
1	lb beef chuck, coarse chili grind
8	ounces can tomato sauce
12	ounces beer
2	tablespoons crushed red chili peppers
2	medium garlic cloves, minced
1	small onion, finely chopped
1 1/4	teaspoons dried oregano (preferably Mexican)
1/2	teaspoon paprika
1 1/2	teaspoons ground cumin
1 1/4	teaspoons salt
1/8	teaspoon cayenne pepper
3/4	lb monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
Taste and adjust seasonings, adding cayenne pepper.
Simmer uncovered 1 hour longer.
Stir in the cheese and the remaining 1/2 teaspoons cumin.
Simmer 1/2 hour longer, stirring often to keep cheese from burning.
I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.