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

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
>
>
>

"Wayne Lundberg" > wrote in message
...
> 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?


Dear Wayne,

Go to hell!

I have to work today!

Dimitri

"Dimitri" > wrote in message
m...
>
> "Wayne Lundberg" > wrote in message
> ...
> > 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?
>
>
> Dear Wayne,
>
> Go to hell!
>
> I have to work today!
>
> Dimitri

Hehehehehehe.... Gotcha!

In article >,
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?
[wonderful]

Man Wayne that brings me back. I had this experience south of Cozumel
back in the late 80s. It was possibly the best meal experience I
have ever had. Thanks for the reminiscences....

Have a good weekend all!

Johann


--
Return address invalid due to spam.

"Wayne Lundberg" > wrote in message
...

Here you want an image?

Sitting on your private balcony at El Mirador, Acapulco about 8:00 AM when room
service arrives bringing fresh coffee, some butter, jam, crusty bouillons, some
pan dulce, and a freshly cut blend of fresh fruit with lime on the side. A cool
breeze come up as you sip your coffee and enjoy the sun behind you lighting the
blue pacific.

Dimitri

"Dimitri" > wrote in message
...
>
> "Wayne Lundberg" > wrote in message
> ...
>
> Here you want an image?
>
> Sitting on your private balcony at El Mirador, Acapulco about 8:00 AM when
room
> service arrives bringing fresh coffee, some butter, jam, crusty bouillons,
some
> pan dulce, and a freshly cut blend of fresh fruit with lime on the side.
A cool
> breeze come up as you sip your coffee and enjoy the sun behind you
lighting the
> blue pacific.
>
> Dimitri

Great! Did that last year with my wife from one of the best time-shares in
the world. I can take room service too! And the Mexicans really know how to
make a morning fruit combo! And in Acapulco the variety is limitless.

Wayne

>
>

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

You climb off the half-day boat and toss your catch to any of the
young men about the camp and while you shower away the salt and sun of
the day, the fish is immaculately filleted out. A large kettle is set
to boil over burning wood. You can hear the sharp snick-snick of the
washed veggies being chopped between the warm rivulets of fresh water
running over your ears.

You leave your shower smelling the hot wood scenting the air
portending great things to come, dress cooly and walk acrosss from the
fires where you pick up that afternoons catch of shell fish, clams and
oysters, all laid out on ice.

Back at camp, these are turned over to the cooks who hand you a fresh
bottle of Negra Modelo and make you a pot of Siete Mares while you
talk about the ones that got away and the ones you are going to catch
tomorrow.

Light breezes spring up, the fires sparkes and flames and with the
second bottle of beer, a big bowl of fragerant soup is presented
complimented by the smell of freshly made tortillas and fresh limes on
the side.

Now, back in "85, I think it was at Puerto Penasco, I hooked into this
really gigan. . . .


jim

> wrote in message
...
> 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
>
> You climb off the half-day boat and toss your catch to any of the
> young men about the camp and while you shower away the salt and sun of
> the day, the fish is immaculately filleted out. A large kettle is set
> to boil over burning wood. You can hear the sharp snick-snick of the
> washed veggies being chopped between the warm rivulets of fresh water
> running over your ears.
>
> You leave your shower smelling the hot wood scenting the air
> portending great things to come, dress cooly and walk acrosss from the
> fires where you pick up that afternoons catch of shell fish, clams and
> oysters, all laid out on ice.
>
> Back at camp, these are turned over to the cooks who hand you a fresh
> bottle of Negra Modelo and make you a pot of Siete Mares while you
> talk about the ones that got away and the ones you are going to catch
> tomorrow.
>
> Light breezes spring up, the fires sparkes and flames and with the
> second bottle of beer, a big bowl of fragerant soup is presented
> complimented by the smell of freshly made tortillas and fresh limes on
> the side.
>
> Now, back in "85, I think it was at Puerto Penasco, I hooked into this
> really gigan. . . .
>
>
> jim

Hey team! We may have started something here! I could feel the sand under my
feet as I read your 'momento' from the beach. That's exactly how I would
define paradise for a day.

My wife and I will be trying to do this very thing at Zihuatanejo late
October. But will be buying fresh fish since there will be no time to fish
ourselves. The stern on the Carnival Spirit is way too high and the ship
moves way too fast.

Wayne

>