Re: [CH] Things that are Hot for $200
Mark Gelo (MARK.GELO@worldnet.att.net)
Wed, 13 May 1998 23:24:27 -0400
Steamers sound kinda good. You have to eat them right out of the pot,
though. Overcooking them is no good. I'm sure this would fit right in.
I nomally do seafood cocktail sauce using freshly grated horseradish, a
little commercial "seafood cocktail sauce" then add hot sauce of choice.
It's good on oysters, or the raw shellfish of your choice.
I can bring some steamers. I still havn't finalized my offerings for this
party yet.
Mark
MARK.GELO@worldnet.att.net
Concord, Massachusetts
-----Original Message-----
From: John Benz Fentner, Jr. <jbenz@courant.infi.net>
To: Chile-Heads <chile-heads@globalgarden.com>
Date: Wednesday, May 13, 1998 11:10 PM
Subject: Re: [CH] Things that are Hot for $200
>YYZkid wrote:
>
>> Welp, as long as I'm here I'll throw out a question for y'all. Has anyone
ever
>> tried making cocktail sauce using Dat'l Do It Hot Sauce (which I
>> affectionately call "ketchup") and horseradish? I might try that one this
>> weekend. Lump that stuff over some raw clams. Dang...now you're talking.
>
>Haven't actually tried that but I don't see why it wouldn't work. the Dat'l
sauce
>is pretty mild for a hot sauce but a superior ketchup substitute. Try
mixing it
>half & half with horseradish with a good sqeeze of lemon jiuce and a
healthy dash
>of Hab powder to give it a little character. Should be fine for clams or
shrimp.
>
>Or...which I have tried, mix a green hab sauce like Lol-Tun with melted
butter and
>a dash of lemon and dunk steamed clams, mussells, crab or (preferably and)
lobster
>in it. Perfect justification for one more beer. :)
>
>Hmmmmm...anybody wanna do steamers at Jim's in Boston on the 31st? I'll
bring my
>clam steamer if anybody's interested. :)
>
>JB
>--
>*********************************
>John Benz Fentner, Jr.
>Unionville, Connecticut, USA
>http://www.geocities.com/~jbenz/
>"Lex Non Favet Delicatorum Votis"
>*********************************
>
>