Oh pshaw, on Sat 10 Nov 2007 10:01:04p, meant to say...

> 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

Actually, it's not nearly as difficult as it sounds.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
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OK, I'm weird ! But I'm saving up to be eccentric.