oh,my, oyster erotica! GOOD STUFF!

On Wed, 20 Jul 2005 20:16:08 GMT, "Wayne Lundberg"
> wrote:

>You are sitting under a thatched palm with your most significant other.
>Let's pretend that I'm a he and she's a she. There is a lagoon about a
>football field length to our back, and in front of us are gently rolling
>waves bringing warm water to within yards in gentle waves. You can hear the
>seagulls as they play the waters and goodies you toss to them. The breeze is
>soothing and the aromas coming from your chef, the fisherman, that unknown
>genius of the kitchen is whafing ever so gently across your scent of smell.
>A bit of charcoal? A bit of onion on the grill? A whif of garlic and onion
>with a tad of some green chile?
>
>Then you hear the unmistakable sound of knife penetrating primordial conch,
>shell, calcium.... an oyster! Then another and another and you are sitting
>there with a person you really care for and await with great anticipation
>the joy of sucking down a raw oyster with just a tad of lime juice, a grain
>or two of salt, and a drop of salsa... you can feel it, without seeing it
>yet, slide down your throat and knowing there is another to come, you let
>your whole being enjoy that one perfect moment when the life of that oyster
>and you became one with Mother Nature.
>
>But the sound of more oysters being opened is an alluring sound, one that
>promises even greater pleasure. And sure enough, in short time, the son of
>your favorite seafood chef brings the first oyster cocktail of the day. An
>avocado slice and pinch of cilantro, a wedge of lime and two bottles of
>salsas appear on the little table upon which you and your MSO (Most
>significant other) share, with sweating glasses of Margaritas, half empty,
>wait to be enjoyed.
>
>Time for a dip and playful caresses under the water as the waves lift and
>drop you unto each other, a hint of what is to come... later.
>
>Back under the shade, a fresh Pina Colada waiting, light ... not too much
>Tequila, just enough to add that special taste in the mouth that invites yet
>another sip... or a bite into what is to come.
>
>
> Veracruz Red Snapper: Huachinango a la Veracruzana Recipe courtesy Emilio
>Allende Hernandez, Pardinos Restaurant, Veracruz, Mexico
>
>
>Recipe Summary
>Difficulty: Medium
>Prep Time: 20 minutes
>Inactive Prep Time: 30 minutes
>Cook Time: 25 minutes
>Yield: 6 to 8 servings
>User Rating: No Rating
>
>1 (3.3 pound/1 1/2 kilogram) whole red snapper, cleaned and scaled
>For the marinade:
>3 cloves garlic, chopped
>2 limes, juiced
>2 tablespoons water
>Pinch clove
>Pinch pepper
>
>Vegetable oil, for sauteing
>1/2 cup chicken stock
>1 onion, sliced
>2 bay leaves
>2 pinches dried oregano
>1/2 cup freshly made tomato puree (water, tomatoes, and a dash of olive oil)
>4 plum tomatoes
>6 pickled chiles
>8 green olives pitted and crushed, plus 12 green olives, whole
>1 tablespoon capers
>Salt
>3 tablespoons chopped parsley
>
>
>Clean the fish without cutting off either the head or the tail. With a sharp
>knife, score the fleshy part of the snapper. In a bowl, combine the garlic,
>lime juice, water, clove, and pepper to make the marinade. Pour the marinade
>over the fish and allow the marinade to penetrate the snapper for 30
>minutes.
>Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes
>on each side. Add the chicken broth and begin to add the remaining
>ingredients.
>
>First, add the sliced onion, bay leaves, and oregano. Next, pour in the
>fresh tomato puree, followed by the whole plum tomatoes. Add the pickled
>chiles, crushed olives, and capers. Season with salt and continue simmering
>for 15 minutes. Before serving, sprinkle the whole olives and chopped
>parsley over the snapper and serve on a large dish.
>
>Episode#: PFSP06
>Copyright © 2003 Television Food Network, G.P., All Rights Reserved
>
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