HMMMM…today is a holiday….can you guess which one? Jon Bonwich reminded me with his blog…so in the spirit of the day, here you go:
Attend, me buccos, for our time be at hand.
Aye, I speak of the 19th day of the ninth month, truly a holy day for they of our sacred society of seagoers, the day when ye can speak as we do and not be looked at askance. On this day, even the lords and ladies be dancin’ jigs and singin’ shanties — yo, ho, a pirate’s life for ye — as if ye could last until six bells with signal flags instead o’ cellphones, ye landlubbers.
At the meridian, tho’, I s’pose ye be welcome in our riggin’. Can’t never be too many pirates at the party, says I. And what to serve at such a fête? Well, after a good plunder, I always be partial to a bottle of Chateau St. Jean or Chateau Lafite. Or, if times are lean, we navigate to the sail-through of Long John Silver’s. Ha harr. That be what we calls a little pirate humor. Yarr.
I shall now takes me leave.
The original grog was rum diluted 4/1 with water such that British sailors wouldn’t be as drunk as frequently. It got its name from the fleet officer who ordered this method, Adm. Edward Vernon, whose nickname was “Old Grogram.”
2 teaspoons honey
1 1/2 ounces strongly flavored rum
1 1/2 teaspoons freshly squeezed lime juice
2 1/2 ounces chilled water
3 dashes Angostura bitters
Stir together honey and rum at the bottom of a cocktail shaker until the rum dissolves. Add lime juice, water and bitters. Shake with ice, then strain into an ice-filled Old Fashioned glass.
1/2 ounce 151 rum
3/4 ounce strongly flavored rum
1/2 ounce cinnamon schnapps
1/2 ounce freshly squeezed lime juice
1/4 ounce grenadine
1 ounce chilled water
Place all ingredients in a cocktail shaker filled with ice, shake and strain into a martini glass.
Salmagundi (Solomon Grundy) Bake
3/4 cup long-grain white rice
1 tablespoon vegetable oil
1 onion, minced
1 green or red bell pepper, stemmed, seeded and chopped
3/4 teaspoon salt
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound 85 percent lean ground beef
2 (8-ounce) cans tomato sauce
1 1/2 cups corn
1 cup low-sodium chicken broth
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease an 11-by-7-inch baking dish. Spread the rice over the bottom of the dish and set aside.
2. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion, bell pepper and salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the chili powder, cumin, coriander and pepper and cook until the spices darken slightly and are fragrant, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
3. Add the beef, increase the heat to medium-high, and cook, breaking up any large clumps with a wooden spoon, until no longer pink, about 5 minutes. Stir in the tomato sauce, corn and broth, bring to a simmer and set aside.
4. Pour the beef mixture evenly over the rice. Place the baking dish on a foil-lined rimmed baking sheet, cover with foil and bake until the sauce is bubbling and the rice is tender, 35 to 40 minutes. Cool for 10 minutes before serving.
Cedar Planked Salmon with Remoulade
For the remoulade:
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
4 tablespoons capers, drained
Freshly ground black pepper
For the salmon:
4 (4- to 6-ounce) boneless skinless salmon fillets
1. Soak a cedar plank in water for at least 4 hours and remove.
2. Meanwhile, make the remoulade. In a small bowl, whisk together the mayonnaise, sour cream and lemon juice. Stir in the capers. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
3. Make the salmon. Prepare a grill for medium-high direct heat. Generously season the salmon with salt and pepper. Place the salmon fillets on the cedar plank, skin side down, and place the plank in the center of the grill on the grates.
4. Close the lid and cook about 10 to 12 minutes for medium. To serve, divide the fish on 4 plates and top each piece with a generous spoonful of remoulade.