clinging to the wreckage: Places, Pinatas and Pickles.

Friday, 31 October 2008

Places, Pinatas and Pickles.

It's flippin' cold here this morning. Temperature in the boat is 75 degrees F. That's 20 degrees lower than a couple of weeks ago! These cold fronts have a lot to answer for.

There is frantic work going on around the marina as a new floor in the Cayuco Club goes

down in preparation for the big Halloween party this evening. Cruiser's are huddled below decks as they put the final adjustments to their costumes, it looks like being a vintage year! There are a number of children around so this evening there will be a 'pinata' for them to beat hell out of and enjoy the candy shower that will be released...

This is the first time in our cruising career that we will be in the same place for a second season. It is quite a strange feeling. We always knew that after a few years of self-indulgence it would be necessary to halt for a while to complete the work that TBH started out doing. We had no idea when we left Europe that this is where we would end up! Even now I have to do a double take regularly as I look around me. This is about as far from our previous lives as I could have imagined. I had thought we would possibly be stopping in Australia or the USA but look how wrong I was!

The tomatoes continue to thrive but the cold weather has slowed down ripening. I only have 2 beginning to change colour alough there are 90 in total on the plants. I have looked out a recipe for green tomato pickle so looks like next week the boat will be reeking of boiling vinegar. Not my favourite scent!

1 comment:

Ranting Sailor said...: Gerry - Guard your tomatoes carefully. Some of your fellow residents may steal them to throw at the TV if the election doesn't go their respective way.....or they may throw them at each other.

Kent; 31 October 2008 at 10:40

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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.