• 10/23 Nat Canning Day - 5

    From Dave Drum@1:3634/12 to All on Fri Oct 21 17:39:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Italian-Style Preserved Eel
    Categories: Five, Seafood, Herbs
    Yield: 4 servings

    2 1/4 lb Eel; cut across in 3"
    - pieces
    3 c White wine vinegar
    1 ts Kosher salt
    3 Fresh bay leaves

    To a medium pot set over medium-high heat, add the white
    wine vinegar, 1 cup water, salt, and bay leaves and
    bring to a boil. Remove from the heat and set aside to
    cool to room temperature.

    Set the oven @ 350ºF/175ºC.

    Arrange the eel on a large rimmed baking sheet, transfer
    to the oven, and roast until tender and flaky, about 20
    minutes. Remove from the oven and set aside to cool to
    room temperature.

    Meanwhile, sanitize a 32 oz glass jar with a tight-
    fitting lid: Turn the oven down to 250ºF/121ºC.

    Wash the jar and place upside down on a clean baking
    sheet, reserving your lid. Transfer to the oven and bake
    for 20 minutes. Remove and set aside to cool to room
    temperature.

    To the cooled jar, add the eel and enough of the
    pickling liquid to completely submerge. Seal the jar
    tightly with the lid, transfer to the fridge, and
    marinate for at least 24 hours and up to 7 days.

    Yield: serves 4

    BY Simon Bajad

    RECIPE FROM: https://www.saveur.com

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