nafex@lists.ibiblio.org
Subject: North American Fruit Explorers mailing list at ibiblio
List archive
- From: "fuwa fuwa usagi" <fuwafuwausagi@muchomail.com>
- To: <nafex@lists.ibiblio.org>
- Subject: [NAFEX] Jim - snapper
- Date: Sat, 15 Nov 2008 13:54:40 -0800
Jim wrote:
I have had a chance to eat snapping turtle as well. I was really not
impressed and would only consider it during times of survival. Was there a
particular way in which you prepared and cooked it?
My reply:
Most of my unusual meals have been as a result of trapping the wrong animal
and living on a budget while in college or unemployed or when backpacking for
many months at a time (almost all back country back-packers live off the
land. It is basically impossible to pack in enough food at the caloric burn
rate to maintain yourself if you are venturing out for a several months).
I cooked the snapper in its own shell after minimal processing, and found the
meat excellent. But then consider I have eaten crickets, spiders, grass
hoppers, worms, larvae etc.
When I was in New Orleans spending a few wild weeks with some highly educated
"bums", we had more than one meal of snapper. One was a soup, and it was
excellent. I did not prepare it, but gosh it was good.
I also made snapper kabobs on a stick, with a spicy bbq rub, along with
alligator, and crawdads...excellent. The snapper was marinated with a dry
rub, and the gator and shrimp had a wet rub. This is my basic rub recipe:
* 1 tablespoon ground black pepper
* 1 tablespoon ground white pepper
* 1 tablespoon sugar
* 2 teaspoon cayenne pepper
* 2 tablespoon chili powder
* 1 tablespoon ground cumin
* 1 tablespoon garlic powder
* 1 tablespoon brown sugar
* 1 tablespoon ground oregano
* 4 tablespoon paprika
* 1 teaspoon dry mustard
* 1 tablespoon celery salt
The wet rub is:
brown 3 cloves garlic in 1 t butter - finely chop
* 1/2 cup caramelized sweet onion finely chopped
* 1 t oregano
* 2 t paprika
* 1 t brown sugar
* 1/8 cayenne peeper
* 1/4 ground black pepper
* 1 t chili powder
add enough water to make it a little thinner than paste
I marinate the shrimp and alligator for 3-4 hours and the snapper overnight
tfb
_____________________________________________________________
The Free Email with so much more!
=====> http://www.MuchoMail.com <=====
-
[NAFEX] Jim - snapper,
fuwa fuwa usagi, 11/15/2008
- Re: [NAFEX] Jim - snapper, Lon J. Rombough, 11/15/2008
- <Possible follow-up(s)>
- Re: [NAFEX] Jim - snapper, Anton Callaway, 11/15/2008
Archive powered by MHonArc 2.6.24.