Serious Eats - seriouseats.com

/Users/amy/Pictures/cabo #2/image9709.JPG

Holy Cow this stuff is good.

The guitarist of the band I play in (www.blueiscold.com) brought over a 4-pack to last night's practice. I was totally blown away with the whole, "why didn't someone think of this years ago" question.

I can only speak for for the North Western US, but beer and tomato juice is called "red beer". I had not experienced Clamato and beer until somewhere in the late 90's.

As someone mentioned earlier, red beer seemed to be a drink more popular with older generations (I'm in my late 30's) . I remember my grandfathers and great aunts/uncles drinking red beer at family functions in the 70's and 80's. My parent's generation (now in their late 50's) seemed to turn their noses up to the old folks drinking the red beer.

I think with younger generations and our need for convenience and a disposable society, red beer is simply too much work, with all the mixing and need for a glass, etc... Now with the convenience of Chelada I could see a come-back of red beer.

drunken mussels.

2lbs mussels
diced tomatoes
capers
basil
rosemary
onions
garlic
shallots
entire bottle of white wine

throw it all together and enjoy. have another couple bottles of wine to wash it all down.

Rainbow trout you just caught wrapped in foil with some salt and lemon and cooked over your campfire. For breakfast.

there is nothing as good as a Frogmore Stew! fresh shrimp right off the boat cooked up with corn on the cob, sausage and old bay seasoning! just dump it out on the table and dig in mmmmmmmmmmmmmm.

spicy marinated raw blue crabs, korean style, made by my grandmother.

blue crabs in Korean miso stew

cockles!

Tuna ceviche in a mixed-greens salad, with panko sprinkles on top! I'm still fantasizing about the restaurant that served me that.

This combination, this drink, is not really new at all...even in the South. But I think it almost died out with certain 'older' individuals here in the states.

Yes its surprising to see it in a can with clamato but way back in the early 90's...

I worked at this now defunct Restaurant inside a Hotel/Motel (that is now leveled to the ground and replaced by a shogun japanese rest., waffle house, and CVS pharmacy). Just for info (in case you have been to Huntsville AL) it was on the corner of Jordan Lane and University Drive and the name of it was 'Potato Heads' yep, thats right. POTATO HEADS.

Every day a couple of 'around 60's age' guys would come in to drink a few...and they always wanted me to fill the frosty mugs 1/3 to 1/2 with any of the following= tomato juice, bloody marry mix, or v8 then fill it the rest of the way with bud light, sometimes budweiser.

(when it was slow in the 3-5pm range I would come up front to serve a few drinks and chat up the customers, I was the food and beverage manager-fancy title for the owner to justify me doing everything!!!)

They'd look at me and say..."ya'in do'n no nottin bout dat , doya? yungster...." then laugh while sippin' and winking at each other.

Can't say I have really seen it in the states since then...(in my travels).

I have traveled around a bit in the Caribbean & Central America...and if this is a latin drink (minus the clam bit) ...I have not seen it drank at all.

tyronebcookin

Fresh whole anchovies floured, fried crisp in olive oil, and lightly salted - with crusty bread and ouzo shooters chased by very cold beer.

Clams and monkfish in a chorizo broth with grilled bread. Had a similar dish at Hungry Cat, couldn't stop ordering it, and then Russ Parsons published a recipe in the L.A. Times, now I can't stop making it!

My favorite fish preparation is probably bluefish, pan seared with the skin on one side in tact. You have to crisp the skin by running a knife along the scales gently and then patting with a paper towel beforehand and your fish will come out crispy and delicious!