Subj : Re: Rhubarb Pie
To   : Shawn Highfield
From : Dave Drum
Date : Sun Jul 07 2024 07:18:31

-=> Shawn Highfield wrote to DAVE DRUM <=-

 DD> Also tonic is a legit type of soda - which I quite like until it's
 DD> mixed  with booze. It contains quinine and was originally used as a
 DD> treatment for malarial fevers.

 SH> I too enjoy tonic water with a bit of lime and a ton of ice.  Nothing
 SH> better on a hot day IMO.

 SH> I picked up some fake gin and it adds a nice bit of flavour as well.
 SH> Clever Gin N/A is what I got.  Gave up the hooch completly last
 SH> October. Taking at least a full year off of it.

I've never like gin. It's the juniper berries its flavoured with. Gag a
skunk out of a garbage can. I've been pretty much teetotal for several
years. Not on purpose - just haven't had the taste for it. When I did
add booze to my tonic it was generally a decent grade of tequila. IIRC
the last alcoholic anything I had was at the next-to-last echo picnic at
Dale & Gale Shipp's .... I shared a few beers with Glen Jamieson who 
had flown in from Australia.

I'm pretty sure this is G-F but I'd check the Cholula (one of my go-to
hot sauces) before serving it to a celiac sufferer.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tres Agave Grilled Halibut
 Categories: Seafood, Fruits, Vegetables, Citrus, Chilies
      Yield: 2 Servings
 
MMMMM------------------------VINAIGRETTE-----------------------------
    1/4 c  Cholula Hot Sauce
    1/4 c  Extra virgin olive oil
      1    Lime; juiced
    1/2 c  Orange juice

MMMMM---------------------------SALAD--------------------------------
    1/2    Head cabbage; shredded
      1    Mango; in thin strips
      1    Jicama; in thin strips
      4    Radishes; sliced paper thin
    1/2    Red onion; sliced
      3    Sprigs cilantro; chopped

MMMMM--------------------------HALIBUT-------------------------------
      2    (7 oz) portions halibut;
           - skin off
           Olive oil; for brushing
      1    Lime; juiced
           Salt & pepper
 
  FOR SLAW: Put all ingredients into a large bowl, pour
  dressing over the top and toss. Let stand while grilling
  the Halibut. Mix all together adding the extra virgin
  olive oil last slowly stirring it in until texture has
  slightly thickened and oil is incorporated. Taste and
  modify to your preference. If you would like more heat add
  more Cholula Hot Sauce. For more citrus, add more orange
  juice.
  
  FOR HALIBUT: Lightly brush portions with extra virgin
  olive oil and a small pinch of kosher salt and pepper and
  a squeeze of lime on both sides.
  
  Place on a hot grill for 30-45 seconds then turn at 45
  degree angle. Grill for another 30-45 seconds then turn
  and finish.
  
  Take off of grill and place on clean plate and let the
  Halibut rest while you plate the salad. When finished
  place Halibut fillets on top of salad and serve.
  
  Serves 2
  
  Tres Agaves Mexican Kitchen & Tequila Lounge; 130
  Townsend Street (at 2nd) San Francisco, CA 94107
  
  From: http://cholula.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
.... Hang on to your speeding tickets. Collect three and get a bicycle!
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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