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Download Big Shots: The Men Behind the Booze by A. J. Baime PDF

By A. J. Baime

A.J. Baime, a former Senior Editor for Maxim, deals a crash path at the males at the back of our favourite labels, together with: Jim Beam - Jack Daniels - Jose Cuervo - Johnnie Walker - Baileys - Smirnoff - Bacardi - Baron von Rothschild - Captain Morgan - Dom Perignon - Beefeater - Hennessy - Mike's demanding Lemonade

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Additional info for Big Shots: The Men Behind the Booze

Sample text

We use them when we make ourselves a couple of icy cold Gibsons, or serve them as a condiment with fried chicken, pork chops, or even a big fat steak. They brighten any rich food. 10 ounces pearl onions, unpeeled Salt 2 bay leaves 8 black peppercorns 1–2 cups red wine vinegar Bring a medium pot of salted water to a boil over high heat. Add the onions and cook until they are just tender, about 10 minutes. Drain the onions in a colander or sieve. When they are cool enough to handle, use a paring knife to trim off the root end, then slip the onions out of their skins.

8 tablespoons salted butter, softened 6 anchovy filets, chopped 3 pinches crushed red pepper flakes One 3-pound red snapper, butterflied and deboned by your fishmonger Salt and pepper Large fig or grape leaves, washed 4 sturdy fig tree branches the same length as the fish 1 lemon, halved Really good extra-virgin olive oil Prepare a medium-hot hardwood charcoal or gas grill. Meanwhile, soak 10 pieces of kitchen twine, each one about 8 inches long, in a bowl of water. Put the butter, anchovies, and red pepper flakes into a medium bowl and use a fork to mash everything together.

Push the vegetables to one side of the skillet and add the tomato paste to the cleared area. Cook the tomato paste, stirring to keep it from sticking, until it “toasts” and turns a shade or two darker, 2–3 minutes. Stir the vegetables and tomato paste together. Remove from the heat. Pick the clam meat from the shells and add it to the skillet with the vegetables. Reserve the warm clam broth (taste it to see how salty it is) for making the sauce. Save a few clams in their shells for presentation, if you like.

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