Turn your eyes away, Tilly. I don't want to upset your sensibilities. Something nice to eat on a warm and sunny day! Sorry, Baydog, the weather has been wonderful here en El Área de la Bahía. Im thinking about breaking out the grill.
Old son, this is what proper food should look like.The top one is for me, and the bottom on is for you (vegetarian). Hopefully you won't run for the nearest exit and high tail it down to the local pub to calm your nerves.
For clarification on this post take a look at this photo. Please, if you have little children in the room, cover their eyes. I don't wish them to be traumitized for life.
Here's a gift for you while I'm gone. An Authentic Hawaiian Mai Tai.
1 oz. Royal Hawaiian Light Rum, or any light rum. 1 oz. Demerara Rum (Lemon Hart 86) 1 oz. Orange Curacao (Bols) Dash French Orgeat Syrup Dash Rock Candy Syrup Juice of half a Lime 1/4 oz. Lemon Juice Orange Juice
Fill large (14 ounce) glass with ingredients, then add crushed ice and orange juice. Garnish with mint leaves and perhaps fruit on a skewer.
Vegetable oil, for deep-frying 1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings 2 cups all-purpose flour 2 tablespoons dried parsley Salt and freshly ground black pepper 2 lemons, cut into wedges 1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
Simple Tomato Sauce: 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
The elderly gentleman pulled his Force 5 out of his garage and took it down to the beach where he beat the pants off of the young upstarts with their fancy shiny new Lasers. Afterwards he sat contentedly drinking sake on the beach while a fresh breeze from the west blew his hair like the tell-tales of his old sail.
For Puffy:Saketini 2 1/2 oz gin 1 1/2 tsp sake 1 cocktail olive In a mixing glass half-filled with ice cubes, combine the gin or vodka with the sake. Stir well. Strain into a cocktail glass. Garnish with the olive
A Sunfish and Force 5 hanging out at the beach drinking Mai Tais after a hard day of sailing.
Puffy, both boats were built by AMF. But as you can see from the photo, old as it is, there is a clear difference between them. The Tillerman wouldn't be caught dead in a Force 5, but for some unknown reason he loves the goofy lateen rigged Sunfish. I think it stems from his many trips to Club Med.
Mai Tai (Pineapple variation)
1 ounce light rum
1/2 ounce triple sec
1/4 ounce Rose's lime juice
1 1/2 ounces pineapple juice
1 1/2 ounces orange juice
1 dash of Grenadine
1/2 ounce dark rum
Shake all but the dark rum with cracked ice. Strain into old-fashioned glass. Top with dark rum. Garnish with a Maraschino Cherry