Vuelva à la vida – the Mexican Hangover Cure from the Sea The… — Volkswagen Lavida

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Vuelva à la vida – the Mexican Cure from the Sea

If you need a Hangover Cure RIGHT NOW down to the recipe.  You have my Vaya con Dios .  May you feel no pain, brothers and sisters.

else is welcome to read on.

Our Eve meal isn’t really a affair–we put everything on the coffee in the living room, open a of champagne and everyone helps We keep an open door for orphans–people in the business who either to work on Christmas or who live too far family to travel–and our kids’ The restaurant orphans bring wine; the kids’ friends their appetites and capacity for ( You eat that?).  Of late it’s more of the latter than the No worries, both are welcome.

In with the spirit, if not the exact of an Italian Christmas Eve Feast of the Fishes, we had our own abbreviated Feast of oysters, brandade (made salt cod) and the cold dish Vuelve à la vida, contained octopus, scallops and crab. We never made it to the clams waiting in our fridge.  I’m it on the aroma of twin geese for the following day’s dinner.  The à la vida was a Christmas Eve first for Otherwise known as the Mexican Cure, it’s more for New Year’s Day, but we wanted to be to to post it before then.  If you to the bottom of the page, you know

In English Vuelve à la vida “Come back to life!”  Max Von Sydow’s voice as the priest out demons in The Exorcist to get the full It’s a potent concoction of seafood souped up with tomato, citrus juice and Instead of the octopus and scallops we on Christmas Eve, the version relies on a pre-cooked lobster and since we figured that were far more likely to be in fridge than the former.  You can can use about any cold, cooked with a firm texture.  + fruit and vegetable juice, could be better after a of carousing?  Rehydrate and refuel, Okay then, this is our to setting off on the right foot in If you’ve put off reading this New Year’s Day, you do remember your feet are, you?

The Garum Factory is now six months Thank you for subscribing, reading, helping to make our 2011 a year!  May you have an exciting and 2012.  Happy New Year!  Ken

  – à la vida —

Mexican Cure

Makes 4 generous portions, or enough for 6 appetizers

1 cup tomato juice or a tomato vegetable juice (e.g.

¼  cup ketchup

¼ – 1 teaspoon minced chili pepper

½ lime juice

½ cup tangerine or juice

1  teaspoon Garum or Asian sauce

1/8 teaspoon garlic, on a microplane

1 pound assorted seafood, cut into 1-inch (Lobster, shrimp and blue work well.  If you’re add squid, clams, mussels or as well.  You can even add the and oysters raw.)

1 teaspoon zest

1 teaspoon tangerine or zest

3 – 4 scallions, thinly crosswise

1 cup chopped tomato

¼ cup virgin olive oil

¼ cup chopped + extra sprigs for garnish

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salt and freshly ground pepper

1 avocado

½  lime

Mix the tomato juice, ketchup, pepper, orange juice, ¼ cup juice, Garum and garlic  Chill until cold, an hour.

Taste and adjust  It should be spicy with flavors.

Combine the seafood in a with the zests, scallions, cilantro, the remaining lime and the olive oil.  Season salt and pepper.  Chill cold, another hour, proceed to the  next

Cut the avocado in half, remove the scoop out the flesh from half in a single piece.  Cut into slices ¼-inch thick.  the lime into 4 wedges.  the seafood into 4  glasses. the tomato sauce over the Garnish with avocado and and serve immediately.

I first had à la vida as a teenager with a minted driver’s license.  I was en to Guatemala from Austin in a VW bus with my uncle, aunt and were 6 of us–a three day There were many on that trip: brushing my with coca cola the water was unsafe to drink; my turn driving, a scary in a VW bus laden with a summer’s of luggage for 6 people, although not as as trying to pass a truck on the on a two lane road while on-coming traffic.

But my most vivid memories are of the I tasted.  We arrived in Veracruz, a full of activity and LIFE, in the and wandered along the water’s shopping for shell earrings and trinkets. The next morning, in a bar, we feasted on a seafood called vuelve à la vida . seafood hangover cures new territory for me, especially one called from the dead.” 

I was 16, and thrilled. and sour tomato juice, with big chunks of shrimp and and seasoned with freshly lime juice, chilies and I never forgot the taste. it is–Happy New Year! 

You may be wondering the ketchup.  Believe me, it’s integral.  In one variation I tried on things with my own homemade in another I omitted it altogether.  do either.  A decent commercial  Heinz, say, or something Whole Foods if that’s inclination, is just fine.

This is all about big flavors and shellfish.  Use your favorite and push the seasonings.  When you mix the base with the marinating some of the flavors will muted, so start with a bit out of your comfort zone–then them to calm down. 

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