PonyFans.com

On the Boulevard this week the BUS STOP will be cooking up some fine southern seafood.

My daughters caught a nice 4 foor shark this August ( black tip) while on vacation. I will cook an nice 2 foot fillet with lemon butter and rosemary.

Then some dirty rice and cole slaw along with some beverages.

I know that Arkpony, XtC, MRYDEL and others will be there. And of course the guys from Special Delivery are right next door.

Go Mustangs.

I have spent about 20 minutes on the blvd this year. I will try and stop by and say hello.

Hopefully that shark has been on ice and I am looking forward to not only seeing Blog but meeting Rosemary.

I am going to bring an old high school buddy of mine from North Little Rock who has recently moved to Ft Worth. He wants to see some high class boulevarding.

Caught it in August, then this receipe is possible

Traditional method:
Take one large shark, gut and discard the innards, the cartilage and the head. Cut flesh into large pieces.Wash in running water to get all slime and blood off. Dig a large hole in coarse gravel, preferably down by the sea and far from the nearest inhabited house - this is to make sure the smell doesn't bother anybody. Put in the shark pieces, and press them well together. It's best to do this when the weather is fairly warm (but not hot), as it hastens the curing process. Cover with more gravel and put heavy rocks on top to press down. Leave for 6-7 weeks (in summer) to 2-3 months (in winter). During this time, fluid will drain from the shark flesh, and putrefication will set in.

Thanks, maybe next time I will try that.


Still can not stop laughing, thanks.

It is an Icelandic delicacy and is god awful

It sounds it. Yuck.

I'll stick to the grill and the spices as originally posted.

Might bring some red meat too!


Don't want to be too healthy

BUS wrote:I'll stick to the grill and the spices as originally posted.

Might bring some red meat too!


Don't want to be too healthy

Just make sure Rosemary is there.