1 rodaja de atun de 750 gr. 1/2 taza de mantequilla fundida y mezclada con el zumo de 1 limon 4 patatas grandes cocidas Sal y Pimienta 1 pellizco de pimentón
Mezcla 2 cucharadas de sal, ½ de pimienta blanca molida y el pellizco de pimentón y fróta con eso al atún por ambos lados. Ásalo luego sobre fuego muy suave en una sartén gruesa, dándole vuelta hasta que este tierno rociándolo continuamente con salsa de mantequilla y limón. Sírvelo bien caliente y acompáñalo con las patatas cocidas.
Barbecue Salsa
2 cebollas 2 cucharadas de salsa "Worcester" 2 cucharadas de azúcar moreno 1 cucharada de las de té, de pimentón picante 1 taza de concentrado de tomate 1 cucharada de las de té, de chile en polvo 1 taza de caldo 2 cucharadas de vinagre Pimienta de Cayena Guindilla y Sal
Mezclar todos los ingredientes, y ponerlos a cocer en un cazo, durante 10 minutos. A media cocción se retira y se deja enfriar. Se sirve para rociar las carnes asadas o a la parrilla.
Barbecued Shrimp
2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don't whine. DO NOT use margarine! Real butter only.) 2 tablespoons Creole seasoning, to taste; OR 2 - 3 teaspoons cayenne pepper and 3 - 4 teaspoons black pepper, to taste 2 tablespoons chopped rosemary leaves 1/2 cup Worcestershire sauce 6 ounces good beer (microbrewery is preferable to mainstream swill) 5 - 10 cloves garlic, finely minced (or as much as you like) 1 medium onion, very finely minced 3 ribs celery, very finely minced 3 - 4 tablespoons chopped parsley 2 teaspoons fresh-squeezed lemon juice 5 pounds shrimp, heads and shells on
Melt a stick of the butter in a skillet. Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes. Melt the rest of the butter. Add the beer (drink the rest of the bottle). Add the sauteed stuff, Worcestershire and lemon juice. Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they're not ... melt more butter and add to the sauce. (Aah, what the hell ... what's another stick or two when you're already up to these butterfat levels?) Bake in a 350 degree oven until the shrimp turn pink, about 15 minutes. Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it.
