August 2011
11 posts
Shark Curry...yes, we will eat anything!
To start… an overnight marinade. Primarily water, but with the juice of a lime, a whole chopped scotch bonnet, garlic and a tablespoon of salt with pepper to taste.
After the marinade, remove the steaks and reserve two ladles of the marinade (but make sure to avoid the peppers!)
While the recipe called for four green tomatoes, we went with two very large semi-ripe ones. Saute it with...
Making pickles...the old-fashioned way!
Mom’s recipe:
Fresh cucumbers
dill + any fresh herbs
salt
garlic
pepper corns
water to cover
Method: Combine in a large bucket/pot and let sit for a while. You can taste the pickles throughout the process to adjust seasoning and ensure that its to your taste. You can also replace all the herbs once throughout the process.
When they are ready (7 days or so), strain the brine and boil...
