Subj : 10/23 Nat Canning Day - 5
To   : All
From : Dave Drum
Date : Fri Oct 21 2022 17:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian-Style Preserved Eel
 Categories: Five, Seafood, Herbs
      Yield: 4 servings
 
  2 1/4 lb Eel; cut across in 3"
           - pieces
      3 c  White wine vinegar
      1 ts Kosher salt
      3    Fresh bay leaves
 
  To a medium pot set over medium-high heat, add the white
  wine vinegar, 1 cup water, salt, and bay leaves and
  bring to a boil. Remove from the heat and set aside to
  cool to room temperature.
  
  Set the oven @ 350ºF/175ºC.
  
  Arrange the eel on a large rimmed baking sheet, transfer
  to the oven, and roast until tender and flaky, about 20
  minutes. Remove from the oven and set aside to cool to
  room temperature.
  
  Meanwhile, sanitize a 32 oz glass jar with a tight-
  fitting lid: Turn the oven down to 250ºF/121ºC.
  
  Wash the jar and place upside down on a clean baking
  sheet, reserving your lid. Transfer to the oven and bake
  for 20 minutes. Remove and set aside to cool to room
  temperature.
  
  To the cooled jar, add the eel and enough of the
  pickling liquid to completely submerge. Seal the jar
  tightly with the lid, transfer to the fridge, and
  marinate for at least 24 hours and up to 7 days.
  
  Yield: serves 4
  
  BY Simon Bajad
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Show me an arrogant insect and I'll show you a cocky roach.
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