[CH] When life hands you lemons, answer with habs

Alex Silbajoris (asilbajo@hotmail.com)
Sat, 20 Jan 2001 12:59:27

OK, the suspense is over, I tried the lemon hab sauce.  I'm glad I waited; 
as they say with sauces like Old Sour, it's better to let it rest for a day 
or more before use.

So I surfed grocery fish cases after work, and settled for shell-on shrimp, 
sea scallops, and tilapia.  I made a simple clementine juice marniade with a 
few small additions (mainly too  much five-spice).

When we served, I set out one of those restaurant small steel 
dressing/dipping bowls full of the sauce.  The flavor was sharp and bright; 
it will probably mellow more.  I could have used more onion and less salt, 
but at least this gives me a benchmark (oops, a bit of business-speak crept 
in there).

For today, it will be a crock pot of pinto beans with a pair of smoked ham 
shanks from Thurns.  This time the c-h content will have to be in my own 
serving, this batch will be shared among a lot of non-c-h people.

Smoked hab powder, yup.

- A
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