A Damn Fine Day ...
Submitted by catahoula_fan on Thu, 2007/04/05 - 14:13.
in
Today was one of those days when you know you live in paradise. It's taken three years to get here, but it's been worth it. Or at least that's easy to say when looking at the lobsters above, bought today at Marisquería Avilés & Rocha in Jinotepe.
When a seafood store within walking distance from the house calls me that fresh lobsters are in, and I can get 10 of them for $19.46 and 4 dozen clams for $3.24, I know I'm living in the right place!
Spent all my cordobas on seafood, so that Toña cerveza in the courtyard is out of the question. Guess I'll just mix a cold glass of calala juice with Jicor and head for the hammock.
This may be a crazy place to be at times but when it's good, it's damn good.
What a Great Deal
How are you going to cook them? I suppose you don't have a problem getting Lemon and Garlic, butter? if I could ask another question(s) What is Calala? and What is Jicor?
Pan seared
some with a cinnamon and tarragon sauce. Calala is a fruit of the passionflower vine and Jicor is a liquor made from the bocci ball-like jicaro fruit (sold at La Bavaria Km 8 Carretera Masaya).
Thank you for the Info
I have never thought to use cinnamon. I must try the Jicor liquor sometime, something tells me it's an acquired taste
The only thing
you must acquire to drink Jicor is self control, not my strong point! That stuff is so smooth, slightly sweet and blends with everything. I put a shot in this morning's coffee, delish.
The bottle, 25% alcohol, claims to have energizing and aphrodisiac properties "estos efectos depende de la cantidad consumida." No kidding.
The company, Industrias Reichel in Managua (265-1691), also makes a brandy that's 50% alcohol. Seriously dangerous hangover stuff!
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Aphrodisiac properties
I'm all for that. I think. you have to be careful of that tempting woman at the bottom of the bottle.
Gee,
I've never noticed that, what did you call her, that tempting woman, where was she again? Guess it must be a guy thing, huh?
Ended up turning the last of these babies into a lobster lasagne: layer chopped lobster tail meat, cooked and split canneloni noodles, ricotta cheese, minced onions and bell peppers and canned mushrooms, and mozzarella cheese. Repeat. Mix 1 heaping Tbsp tomato paste, 1 cup whipping cream, and a few splashes sweet white wine. Pour over lasagne, top with parmesan cheese and black pepper. Bake in 350 oven for 30 minutes. And don't forget the Toña!