Subj : Re: crab
To   : JIM WELLER
From : Dave Drum
Date : Tue Aug 02 2022 05:11:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> best ...Seattle ... Hap Newsom ... fresh-off-the-boat Dungeness
 DD> crab ... set up a pot of boiling water there on Puget Sound

 JW> So you do know how good they can be.

 JW> Long ago I had them that way at Qualicum beach on Vancouver Island
 JW> served up by FIL #2 who was a professional cook. We also collected
 JW> our own clams, mussels and oysters. There are fewer and fewer
 JW> publicly accessible beaches not controlled by corporate oyster
 JW> farmers there so it may not be possible anymore.

Have you ever tried barnacles? Back in the day we used to harvest fresh
abalone and clams on/near Redondo Beach, CA. Then one of the guys I was
hanging with (mid-1960s) suggested we harvest some barnacles off the
nearby pier. My midwestern mind shuddered. But my sense of "what the
heck" said "Try it". They were pretty good cooked in a pot over an open 
fire using seawater. And dipped in a wine-butter sauce.

We pried them from the pier with the same tire irons we used to snorkel
for abalone. Those shells were *sharp*.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boiled Gooseneck Barnacles w/Aioli
 Categories: Seafood, Citrus, Herbs, Greens
      Yield: 4 Servings
 
      1 lb Gooseneck barnacles; rinsed
     12 c  Water
      2    Bay leaves
      2 tb Kosher salt
    1/2 md Onion
    1/2    Lemon
      6    Curly green lettuce leaves;
           - rinsed, dried
      1    Lemon; in four wedges;
           - garnish

MMMMM--------------------ADOLFO CALLES' AIOLI-------------------------
      1 lg Whole egg
      1    Egg yolk
      2 tb Juice from 1/2 lemon
     10 cl Garlic; peeled
    1/2 ts Salt
      1 ts Dijon-style mustard
      1 c  Extra-virgin olive oil
 
  Place all ingredients except olive oil in work bowl of a
  food processor fitted with a steel blade; puree them.
  With food processor on, gradually add oil in a thin
  stream. Aioli will thicken, but it will be less thick
  than regular mayonnaise.
  
  FOR THE BARNACLES: Rinse barnacles; pat dry.
  
  Bring water to a boil with bay leaf, salt, onion and
  half lemon in a large saucepan over high heat. Add
  barnacles and stir. Reduce heat to medium high and cook
  until base of the barnacles turns a deep pink (no longer
  than 4 minutes).
  
  Drain barnacles and cover with ice until they cool.
  
  To serve barnacles, arrange on a platter lined with
  curly green lettuce leaves. Garnish platter with lemon
  wedges in a bowl of aioli. Serve immediately.
  
  YIELD: 4 appetizer servings
  
  Recipe By Susan Herrmann Loomis
  
  From: http://www.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Twinkies goes bankrupt again: it's chapter 22 this time.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.