Personal
Notes: |
Personal
Notes: During the last ten years or so, since I have begun to do a fair amount of our cooking, I am reminded of my visits to the Brues in Fiscus, Iowa---in the 1950s when Carolyn and I were in high school.
Being a "city-guy" (from Audubon) the entire process of the milk production and consumption was fascinating to me. Of course I knew that cows were an integral part of the procedure but what happened after that was a surprise. Carolyn reminds me that their whole milk was pasteurized, but not homogenized. That thick layer of yellow cream which rose to the top made me drool! It seems that the Brues just discarded it. Could that have been true?
It may very well have been true because of the way I remember the organ meats being disposed of! On more that one occasion I was given a beef heart or liver to take home with me---perhaps they thought I did not get enough to eat? (Carolyn still can not imagine that anyone actually likes liver!)
My mom, Betty Off, had a special way of cooking beef heart that involved the use of lots of tomato juice. Even tho' we have tried to replicate it, it just does not taste the way I remember it.
In the last 50+ years other tastes have also evolved from mid-century Iowa days. My exposure to good fresh fish was limited to our vacation days when my family went to Minnesota for two weeks. We ate walleye and northern pike which were fried---and delicious. (I suppose that bullhead and catfish were also available as fresh fish, but I never learned to like either of them.) Since that time, however, I have discovered many types of salt-water fish which have become favorite "go-to" meals.
The following recipe for a fish marinade can be used for many different fish, e.g. swordfish, marlin, blue-fin, and yellow-fin tuna, grouper, or, even salmon. (I would not recommend it for cod, halibut, or any other white, flakey fish.)
I enjoyed this fish at Alfredo's Restaurant in Loreto, Mexico. We brought our catch to the restaurant and had Alfredo prepare it for us. I liked it well enough to ask for the recipe. Believe me, I do not ask for very many recipes in restaurants.
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This recipe for Tuna Marinade is from