This dish could well appear as the fish course at a formal dinner. Moreover, it may be prepared equally well in chafing dish or skillet. The proportions listed below are more or less a compromise. A pint of oysters is not excessive for a reasonably hungry man at luncheon or supper, but it is too much if other courses follow. This recipe, then, will be about right if it is to be the chief item at a meal for two; otherwise it is sufficient for four.
1 quart large oysters 1 tablespoon butter 1 clove garlic 1/2 teaspoon mint, very fine 1/4 teaspoon marjoram 3/4 teaspoon powdered cinnamon 1 pinch cayenne salt 3 dashes scotch bonnet 1/4 cup malmsey 4 sprigs parsley
Drain the oysters. Melt the butter in a chafing dish blazer or in a skillet, cook the garlic for a few moments, and add the oysters. Sprinkle them with the mint, marjoram, cinnamon, and cayenne. Season with salt and Scotch Bonnet, and stir well. Saute the oysters, stirring occasionally, until the edges begin to curl. Remove the garlic, and pour in the wine. Continue to cook until the oysters are plump. Serve on hot plates, garnished with parsley.
The oysters may be placed on buttered triangles of hot toast, or, and I think better, be accompanied by French bread.
Clams Oz - Serves 4
Unless you like pepper, this dish is not for you, but if you do, you will find it exhilarating and, as the English say, "absolutely wizard."
The recipe is controlled completely by the quantity and the quality of the pepper put into the sauce. It must be freshly ground black Java pepper, and you should use at least a teaspoonful, or more, depending on your tolerance. Properly made it is an ideal clam dish for luncheon or supper; it has merit as a fish course at dinner; and if you are fond of soft clams you may wish to serve it as a main course for that meal. If you do, you would be well advised to add a fourth tin of clams.
3 tins underwood soft clams 2 bottles clam juice 1 bay leaf 1/2 teaspoon thyme 3 tablespoons butter 2 tablespoons flour 1/2 tablespoon dry mustard 2 tablespoons white wine 1/2 teaspoon salt 1 teaspoon monosodium glutamate 1/2 tablespoon fresh ground black pepper
Drain the clams and discard the liquid. Place the bottled clam juice in a saucepan, add the bay leaf and thyme, and place, covered, over a low flame to simmer for about fifteen minutes. Melt the butter in another and larger saucepan, add the flour and dry mustard to make a roux, and cook for five minutes over a low flame.
When cooked, remove the bay leaf from the clam juice, and gradually add the juice to the roux to make a sauce. Cook the sauce slowly, stirring constantly, for about ten minutes. Add the white wine, the salt, the monosodium glutamate, and grind in the black pepper. Still stirring, cook until the sauce comes to a boil, but do not allow it to boil. Put the clams in the sauce, heat through, and serve at once.
You may serve the clams on toast triangles, but French bread on the side is better. For vegetables: baby beets, to give color, or baby lima beans are suggestions.
Both these dishes will be appreciated by your guests.
Most people do not consider flying in a private jet as practical and efficient, on the other hand, the extravagant costs of these mini jets do not seem to dither most business travelers and any other flyer who is ready to plunk down over a million dollars per year for a hassle free, quick fly. Over the time, it has been observed that in spite of whatever the statistics have to say, owning or partly owning or even just flying in a private business jet or a company owned jet has been the in thing to do.
When compared to commercial airlines, most people cannot compare the advantages and disadvantages numbers wise. The numbers just don't add up. However, for most busy executives and CEOs, the numbers seem to look favorable when efficiency and productivity are factored in. The numbers more than add-up if you took the ego-massaging effect these pretty birds seem to have on the affluent and the super rich. Just the kind of thing they would need to have when they feel like graduating from their fleet of expensive cars.
Hence, as a result, the private charter industry is flourishing while the commercial aviation industry isn't really seeing much of an action. Out of the total 14,000 jets operating world-wide, 10,000 operate out of the United States alone and the total shipments to the US have climbed up by 25%.
Private charters today have been trying to lure customers like never before seeing the plunging decline in the number of flyers unhappy with the services of the commercial airlines, notwithstanding the delayed flights and rigid plans, terminals hobnobbing with harried people and uncomfortably varying flight schedules.
Commercial Airlines, however, have taken a serious not of the fact and have started taking steps to counter the formidable competition. While the battle rages on between the general aviation industry and the commercial airlines sector, there are also aspects like the kind of taxes commercial airlines pay up while the general aviation industry rides basically tax free on U.S Air space.
The scenario in Europe continues to look promising, especially with the latest report of the Euro Control, a European air traffic control, which has seen an increase in the sales of private business jets in Europe rising to the extent of about 22%.
Private jet, according to some, is just expensive toys. For some more, they add productivity and are believed to even add to the bottom line.
Whatever be the consensus, the birds will fly. Expenses will stay back in the Hangar.
Both Jimmy Cox & Jason Uvios are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
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