The Fly Trap (Possibly NSFW)
- Thread starter theacoustician
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7. 18427144 OCR3 HD DEAD NEED TO REBUILD SERVER
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Six prunes.
Soak in cognac overnight.
The nights are short in summer,
so if it’s June or July,
soak them overday
until they are rich and dark and spongy.
Nestle in a banana-split style dish
(only smaller).
Smother with walnut halves
Perhaps these are stirred in honey
or dipped in cognac, too…
perhaps not.
Top with two spires of whipped cream,
nearly unsweetened, very stiff.
This is Nevsky’s Recipe for bliss.
Or find the Joy KaFe
just off the main drag
behind Kazan Cathedral
and order it.
Only 60 pyb.
Soak in cognac overnight.
The nights are short in summer,
so if it’s June or July,
soak them overday
until they are rich and dark and spongy.
Nestle in a banana-split style dish
(only smaller).
Smother with walnut halves
Perhaps these are stirred in honey
or dipped in cognac, too…
perhaps not.
Top with two spires of whipped cream,
nearly unsweetened, very stiff.
This is Nevsky’s Recipe for bliss.
Or find the Joy KaFe
just off the main drag
behind Kazan Cathedral
and order it.
Only 60 pyb.
2 cups small dice ripe mango
1 Haas avocado peeled, and small diced
1 cup tomato concasse
1/2 cup small dice red onion
2 teaspoons minced garlic
1 tablespoon minced jalapeno
1/4 cup lime juice
1 tablespoon chopped cilantro leaves
1 tablespoon chopped parsley leaves
1/3 cup extra-virgin olive oil
1 teaspoon kosher salt
8 soft-shell crabs, cleaned and patted dry
1/4 cup olive oil, for brushing
4 teaspoons Essence, recipe follows
1 teaspoon salt
Limes for drizzling
For the salsa: In a medium-sized mixing bowl, combine the diced mango, avocado, tomato, red onion, garlic and jalapeno. Toss thoroughly using a rubber spatula or large spoon. Pour the lime juice over the salsa and add the cilantro, parsley olive oil and Kosher salt to the salsa and stir to blend. Allow the salsa to marinate for 20 to 30 minutes at room temperature before serving.
For the crabs: Prepare the gas or charcoal grill for grilling over high heat. Brush the crabs with the olive oil and season with the Essence and salt. Place the crabs on the grill and cook, turning often for 2 to 3 minutes per side. Remove from the grill and serve immediately. Serve the crabs 2 per guest with 3/4 cup of salsa per serving. Squeeze more lime juice over the crabs if you desire.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
1 Haas avocado peeled, and small diced
1 cup tomato concasse
1/2 cup small dice red onion
2 teaspoons minced garlic
1 tablespoon minced jalapeno
1/4 cup lime juice
1 tablespoon chopped cilantro leaves
1 tablespoon chopped parsley leaves
1/3 cup extra-virgin olive oil
1 teaspoon kosher salt
8 soft-shell crabs, cleaned and patted dry
1/4 cup olive oil, for brushing
4 teaspoons Essence, recipe follows
1 teaspoon salt
Limes for drizzling
For the salsa: In a medium-sized mixing bowl, combine the diced mango, avocado, tomato, red onion, garlic and jalapeno. Toss thoroughly using a rubber spatula or large spoon. Pour the lime juice over the salsa and add the cilantro, parsley olive oil and Kosher salt to the salsa and stir to blend. Allow the salsa to marinate for 20 to 30 minutes at room temperature before serving.
For the crabs: Prepare the gas or charcoal grill for grilling over high heat. Brush the crabs with the olive oil and season with the Essence and salt. Place the crabs on the grill and cook, turning often for 2 to 3 minutes per side. Remove from the grill and serve immediately. Serve the crabs 2 per guest with 3/4 cup of salsa per serving. Squeeze more lime juice over the crabs if you desire.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Mean Mr. Mustard
Always shouts out something obscene
Mean Mr. Mustard
Always shouts out something obscene
Mean Mr. Mustard
Always shouts out something obscene
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