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May. 3rd, 2006
NY Times Wednesday Food
May. 3rd, 2006 10:58 amAles of The Times
Lambics: Beers Gone Wild
By ERIC ASIMOV
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Lambics: Beers Gone Wild
By ERIC ASIMOV
MANY wine lovers tend to think of beer as something monolithic, just as modern art or rap music seem all the same to those who choose not to embrace those subjects. Connoisseurs can rhapsodize for hours over the minute differences between neighboring vineyards in Morey-St.-Denis and Chambolle-Musigny, but beer? Just as long as it's cold. More
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Shrimp truck add on!
May. 3rd, 2006 11:22 amRed Snapper will be on the plane WED afternoon. Boat just unloaded
RED SNAPPER
Our Fresh Red Snapper is sold whole but already gutted. We recommend that you cook it whole as it is much easier and keeps in the natural juices.
After Purchase: keep it in the coldest part of the refrigerator or wrapped in ice. Use within 2-3 days. If you don’t use it within this time then freeze the snapper either whole wrapped in a couple layers of tin foil or if you fillet it, freeze in water in heavy duty freezer bags or plastic containers. You don’t want air getting to the fish as this will dry it out and possibly freezer burn it. It can be frozen for about 3-4 months.
Preparing: wash the gut cavity out thoroughly. You can put spices in there if you wish, such as garlic, pepper, onions, lemon, dill, ginger etc. Or you can use our delicious crabmeat. Put in refrigerator for 30-45 minutes to let the spices soak in.
On the Grill: place whole fish directly on the grill over medium heat…scales and all. Grill 10-15 minutes on each side depending on the thickness. A general rule is 10 minutes per inch in thickness. After it is cooked, cut into the skin behind the head and peel the skin and scales back toward the tail, cutting as you go back.
In the Oven: wrap the fish in one layer of baking parchment and one layer of tin foil. Bake in oven at 350 for 25-30 minutes or until fish flakes easily when tested with a fork. After it is cooked, cut into the skin behind the head and peel the skin and scales back toward the tail, cutting as you go back
RED SNAPPER
Our Fresh Red Snapper is sold whole but already gutted. We recommend that you cook it whole as it is much easier and keeps in the natural juices.
After Purchase: keep it in the coldest part of the refrigerator or wrapped in ice. Use within 2-3 days. If you don’t use it within this time then freeze the snapper either whole wrapped in a couple layers of tin foil or if you fillet it, freeze in water in heavy duty freezer bags or plastic containers. You don’t want air getting to the fish as this will dry it out and possibly freezer burn it. It can be frozen for about 3-4 months.
Preparing: wash the gut cavity out thoroughly. You can put spices in there if you wish, such as garlic, pepper, onions, lemon, dill, ginger etc. Or you can use our delicious crabmeat. Put in refrigerator for 30-45 minutes to let the spices soak in.
On the Grill: place whole fish directly on the grill over medium heat…scales and all. Grill 10-15 minutes on each side depending on the thickness. A general rule is 10 minutes per inch in thickness. After it is cooked, cut into the skin behind the head and peel the skin and scales back toward the tail, cutting as you go back.
In the Oven: wrap the fish in one layer of baking parchment and one layer of tin foil. Bake in oven at 350 for 25-30 minutes or until fish flakes easily when tested with a fork. After it is cooked, cut into the skin behind the head and peel the skin and scales back toward the tail, cutting as you go back