Recipe:Beaver is fish

Beaver is Fish

Entry by Team Two Cats

St. Thomas Aquinas once created a classification of animals which was based on where they lived. Thus the Catholic Church (and several others) declared that the following creatures were fish… Whales, Dolphins, Seals and more. When the colonists came over to the New World, Beavers were included in that list (the European Beaver had been wiped out ages before.) Thus people were allowed to eat Beaver on Fridays and during Meatless days of Lent. A funny property of Dr. Gonzo’s Wild Beaver Rub is that it will change any food it is used on into Fish. We are still investigating this property with the folks in Rome. This could be our first miracle here at the House of Gonzo. We will know more later.

The meal consists of:

Appetizer:

Wild Beaver Rub Coated Scallops Sautéed in Bacon, Garlic, Onion, Lemon Juice, and Fresh Basil (from Mike’s Garden.)

Main Course:

Cedar Plank grilled Salmon dusted with Wild Beaver Rub, Served on a Bed of Brown Rice, and topped with a Wild Beaver Rub and Mustard Sauce, Garnished with Fresh Parsley (from Damase’s Garden.)

Recipes:

Appetizer:

3 lbs scallops

1/2 lb bacon coarsely minced

T of minced garlic

T of minced onion

T lemon juice

Fresh Basil, about a couple dozen leaves savagely minced

Shake bottle of beaver rub until the point your bottle seems to be getting empty and the stuff is coated in a delightful snow fall of beaver goodness

Fry in bacon fat and feel the arteries harden!

Main Course:

The Salmon: Soak a Cedar plank for about an hour in water. Then put a piece of Salmon (about 1 lb) on the board (which is on the grill) dust with salmon with Wild Beaver Rub and cook until done.

The Rice: Take 2 cups of water and bring to a boil. Add 1 Cup of rice, move to indirect cooking and simmer until done.

The Sauce: Make up at least 3 hours ahead of time to set. Take ½ cup of Mayonnaise, ½ cup of Sour Cream, 1.5 Tbs of Dr. Gonzo’s Black Fly Mustard, and 1.5 Tbs of Wild Beaver Rub. Refrigerate before use.

Plating:

Appetizer:

Serve when ready, no need to make people wait for baconny goodness.

Main Course:

On a bed of rice, place about ¼ of the salmon steak. Drizzle with the sauce and top with a sprig of Parsley.