Read Free Online at AlabamaLedger.com Man jailed for sexual abuse of a child investigators devoted to pursuing these crimes.” Due to the age of
December 2021
Page 8B
Alabama Ledger
2 tsp instant yeast ¼ cup ground caraway seeds 2 cups water 1 cup (about) olive oil Whisk together flour, salt, yeast and ground caraway. Add the water and mix until combined. Coat a clean bowl (or Tupperware) with olive oil and place dough in. Use a small amount of olive oil to coat the top of the dough. Cover with plastic wrap and place in refrigerator overnight. Take ½ cup of olive oil and pour into cast iron pan. Remove dough from refrigerator and punch down. Place punched-down dough into oiled cast iron pan, pushing the dough to the edges of the pan (doesn’t have to be perfect). Wrap cast iron pan in plastic wrap and return to refrigerator to sit overnight again. Remove cast iron pan from refrigerator, keep wrapped and allow to sit for one hour at room temperature. Pre-heat oven to 400 degrees Fahrenheit. Remove plastic wrap from cast iron pan, pour ¼ cup of olive oil on top of dough, and bake for 20 minutes. After 20 minutes, rotate pan and place in oven for another 10 minutes. After the 10 minutes, the dough should be golden brown. Allow to cool. To prepare the Swordfish Pastrami Reuben, Ramey said to cut the bread into ½-inch slices and top with a slice of swordfish about 3/8-inch thick. Top the swordfish with slaw and smother in the creole remoulade. He said if you’re feeling fancy, top with a skewered baby pickle and sliced green onion tops.
The Fairhope (Alabama) Fish House’s Swordfish Pastrami Reuben was the overall winner in the recent Alabama Wildlife Federation (AWF) Gulf Coast Wild Game Cook- Off. Eastern Shore Ace Hardware’s Blackened Snapper with Cream Sauce took second, while Hiller Systems’ Causeway Catfish Gumbo was third. The Fairhope Fish House team advances to next year’s state cook-off finals. The Swordfish Pastrami Reuben recipe was graciously shared in meticulous detail by Chef David Ramey of Red or White Wine and Gourmet Center in Fairhope. “I had been thinking about treating a whole side of swordfish as if it were pastrami, and this was a great opportunity to go ahead with it,” Ramey said. “Brine it, rub it with cracked coriander, black pepper and garlic, then slow smoke it. I imagined the whole product from a day-boat sword prepared this way should give a meaty texture that will hold up to slicing, creating layers of sublime smoked, spiced freshness true to the sword’s flavor. Ramey said the key is having fresh swordfish, whether you catch your own or buy it from a trusted fish house. Cut or ask for a swordfish loin about 12 inches in length and 2 inches thick. Before the competition, Ramey baked caraway focaccia bread, prepared the slaw and made remoulade to top the sandwich. ( Info Courtesy of David Rainer Alabama Department of Conservation and Natural Resources) Ramey’s Swordfish Pastrami Reuben Swordfish Pastrami Ingredients • 5 lbs swordfish • Brine • 1 gallon water • ½ cup kosher salt • ½ cup brown sugar • ¼ cup whole black peppercorns • ¼ cup whole coriander seeds • 1 head of garlic, smashed • 2 bay leaves • 1 tbsp red pepper flakes • 2 whole cloves • 5 allspice berries In a two-gallon bucket Spice Rub • • • 1 cup black peppercorns 1 cup coriander seed 1 cup granulated garlic Slaw • • • • 1 head green cabbage 1 bunch green onions 1 tbsp salt 4 cups dressing Thin-shave cabbage and green onion, place in a bowl. Add dressing and salt to cabbage mix and allow to sit for 15 minutes. Creole Remoulade 4 egg yolks ½ cup whole grain mustard 1 cup diced dill pickles 4 tbsp blackening seasoning 4 tbsp hot sauce (Louisiana or Crystal) 1/3 cup apple cider vinegar 1 qt canola oil Salt and pepper to taste ¼ yellow onion 4 cloves garlic Swordfish Pastrami Reuben Wins Wild Game Cook-off Swordfish Pastrami Reuben
By Brandon K. Pierce Publisher A Boaz man was recently placed in the DeKalb County Detention Center on a $2,000,000 bond after being arrested on charges regarding sexual abuse of a child. According to a press release, DeKalb County Deputies and Investigators arrested Tomas Juan Francisco, age 47 of Boaz, at his home on County Road 386 near Aroney. Mr. Francisco was charged with Sexual Abuse of a Child Less than Twelve. The charges stem from an investigation conducted by DeKalb County Investigators who specialize in sexual crimes and crimes against children. Authorities also noted in the press release that this case is still under investigation and more charges may be pending. “This is another outstanding job by our dedicated team of investigators,” said DeKalb County Sheriff Nick Welden. This is also a great example of why we have
the victim and to protect their identity, information on these types of cases is limited and authorities did not provide any additional details. “I can’t stress enough how important it is that we protect our children from predators. I wish there was a way we could prevent this sort of thing from happening to any child, but our job is to pursue the perpetrators and bring them to justice,” said Welden. “The only way to prevent these types of crimes is at the family level. Please pay attention to who your younger family members are around and what their intentions might be.And never hesitate to call us if you think something criminal has taken place,” he added. If you know of any child who may be abused or are yourself a victim of a crime, contact the DeKalb County Sheriff’s office at (256) 845-3801 or your local authorities.
Coarsely black peppercorns and coriander; combine with granulated garlic. Rub each loin with spice mix and allow to sit for 24 hours. Slaw Dressing • 2 cups apple cider vinegar • ½ cup honey • ½ cup whole grain or brown spicy mustard • 1 yellow onion • 1 tbsp red pepper flakes • Salt and pepper to taste grind
add water, sugar and salt. Using a whisk, mix until all sugar and salt have dissolved. Mix all dry spices and toast in a sauté pan for 2-3 minutes until they become aromatic. Add to the water mixture. Allow mixture to sit at room temperature for at least two hours or overnight and pour over swordfish. Brine swordfish in the refrigerator. For a 2-inch loin allow to brine for 24 hr.
In a food proc essor, add egg yolks, mustard, pickles, onion, garlic, blackening seasoning, hot sauce and apple cider vinegar. Puree until smooth. As you process, slowly drizzle in oil to make sauce and season with salt and pepper. Caraway Focaccia 4 cups all-purpose flour 2 tsp kosher salt
New Fort Payne Hotel Fort Payne is getting a newCandlewood Suites Hotel. It will be located behind the current Hampton Inn just off of I-59 and Hwy. 35. Photo by Brandon K. Pierce | Alabama Ledger
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