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Monday, June 02, 2003VodkaPundit, DoggerelPundit, who does a fair amount of cooking, offers a recipe. This one is delicious, and deceptively simple. If it leads to a cookbook, so be it. But advance or no advance, it won’t be called:
“It Feeds A Village”
Take half a cup of lemon juice, the same of dry white wine,
One tablespoon of Tarragon chopped fresh—not minced, yet fine.
For salt, a single teaspoon, for pepper half o’ that,
A threat of powdered garlic—just two pinches in the vat.
Mix in three drops of liquid smoke, not less and no way greater;
The last component—salad oil, but wait! That’s not ‘til later.
Spin up your yuppie-blender or jar-mix it 40 shakes,
Then pour it ‘round about two pounds of Salmon—one inch steaks.
Refrigerate this overnight; do turn it once or twice,
To make sure that the marinade can soak into each slice.
That’s why we left the oil out—this works like Ceveché,
Infusing all the fish with every essence and bouquet.
Clean the grill of sauces burnt from when the ribs last squealed,
Then light the fire (and need we ask—ahem—the charcoal’s real?)
Inside, pour off the marinade into a proper bowl,
Beat in three ounces salad oil, full blending is your goal.
Outside, when coals are ready, spray some PAM upon the grill,
That oughta make a burst of smoke—if fire, grill needs a chill.
Now take each piece of Salmon from the marinade and oil
(And Dude! no way, no how, be cooking this on any foil)
Put ‘em straight there on the grill, ten minutes on a side,
Cook covered—if your heat is right the PAM will make ‘em glide.
Pour marinade at very turn (dry fish is such a crime)
Serve garnished with fresh Tarragon and slices of a Lime.
Questions? email for salmon support. Looking forward to Stephen (Green's) book.
posted by Stephen at 4:59 PM | Plink