On Sat, 10 Nov 2007 19:35:20 -0800, Terry Pulliam Burd
> wrote:

>On Sat, 10 Nov 2007 12:03:45 -0600, Andy <q> fired up random neurons
>and synapses to opine:
>
>>What's your best recipe? The one you're famous for?
>>
>>My best is flank steak and mashed potatoes and sauted onions.
>
>I dunno about "best" or "famous," as I'm an extremely eclectic cook
>and have a number of dishes that get rave reviews (we will not discuss
>the less-than-successful dishes that were politely pushed around
>plates). One that comes to mind, though, is a Tequila and Lime Cured
>Gravlax that is super easy and wonderful - you can also do this with
>orange juice:
>
>@@@@@ Now You're Cooking! Export Format
>
>Tequila And Lime Cured Gravlax
>
>appetizers, fish and seafood
>
> For the dry cu
>1 1/2 pounds side of salmon (sushi grade); unsliced, skin on
>1 1/2 cups kosher salt
>3 cups light brown sugar
> For the liquid cu
>1/2 cup tequila
>1/2 cup fresh lime juice
> zest of 1 lemon; colored part of peel
> ; only
> zest of 1 orange; colored part of peel
> ; only
>2 teaspoons whole coriander seeds
>3 sprigs fresh dill; with stems
>3 sprigs fresh mint; with stems
>3 sprigs fresh basil; with stems
>
>Day One - The Dry Cu Mix the salt and sugar together and reserve
>1/3 of it for Day Two. Next to the salmon, place a plastic-wrapped
>jelly roll pan and, forming a bed 1/4" thick along the length and
>width of the salmon, spread the cure. Turn the salmon over and lay it
>fresh side down on the cure. Scatter leftover cure along the sides and
>ends of the fish, and then pull the plastic up so it wraps around the
>fish securely and will capture extruding juices. Place a board or
>another pan on the fish and set 5 pounds of cans or other heavy
>objects on the board to weigh down the salmon. Refrigerate for 24
>hours.
>
>Day Two - The Liquid Cu Pour the tequila and the lime juice into a
>bowl and stir in the zests. Place the coriander seeds in a plastic
>bag, lay it on your work surface, and crush the seeds with a rolling
>pin or the bottom of a heavy pan; pour them into the bowl, then chop
>the herbs roughly and stir them in. Pour the tequila marinade into a
>second plastic-lined jelly roll pan, spreading the zests and herbs out
>so they are evenly distributed on what will be the length and width of
>the fish. Sprinkle the reserved dry cure over the liquid, again
>reserving a bit for the ends and sides. Remove the salmon from the
>refrigerator and lay it flesh side down on top of the cure, scattering
>the dry ingredients along the sides and ends of the fish. Wrap the
>plastic around it, replace the board and weights, and refrigerate for
>at least another two days and up to four.
>
>Slice the salmon into thin, long, wide, handsome pieces, using smooth,
>long strokes with your very sharp, long knife, and that you leave the
>skin on the cutting board. Cut only as much as you plan to eat. Store
>the salmon in its cure, but it need not be kept weighted down. Cured
>salmon will keep for at least 10 days in the refrigerator.
>
>Contributor: Monique Barbeau
>
>Yield: 25 servings
>
>Terry "Squeaks" Pulliam Burd

Christ, this sounds like the hellish performance of pickling walnuts.
I did it once, but never ever again!


The Golfer's Wife