Deliver Us from Eva"
Eva's Fiery Tongue
Every now and then Claud throws a curve ball at Janet and Paul and cooks a dish that makes them squirm. If you’re up for a challenge, you won’t want to miss “Eva’s Fiery Tongue.” If tongue isn’t for you, tune in anyway because the sauce piquant is simply delicious and will go great with shrimp!
For the Tongue:
- 1 grass fed veal tongue (1-1/2 to 2 pounds)
- 1 head garlic, cut in half
- 1 large yellow onion, peeled and quartered
- 1 carrot, chopped
- 2 ribs celery, chopped
- 3 tablespoons salt
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 cup red wine vinegar
- Cold water to cover
For the Sauce Piquant
- 2 tablespoons olive oil
- 1 bell pepper, chopped
- 2 jalapeno peppers, minced
- 2 yellow onions, chopped
- 1 rib celery, chopped
- 3 cloves garlic, minced
- 3/4 teaspoon red pepper flakes
- 3/4 teaspoon cayenne
- 2 bay leaves
- 2 tablespoons all purpose flour
- 2 teaspoons sugar
- 2 teaspoons red wine vinegar
- 1-cup tomato sauce
- 1-1/2 peeled, seeded and chopped tomatoes
- Salt and fresh ground pepper, to taste
Directions for the Tongue
1. Cover dried mushrooms with boiling water and soak 20 minutes until softened. Slice in half and set aside.
2. Place whole fish on a cutting board. Using a sharp paring knife, make four evenly spaced, half-inch deep, diagonal cuts down either side of fish. Place an alternating combination of sliced mushroom, red pepper and/or ginger in each slit.
Combine remaining ginger and hot red peppers, scallions, garlic, soy sauce, sherry and sugar in a mixing bowl. Stuff half of the scallion mixture inside the fish. Reserve the other half of the scallion mixture and set aside.
3. Combine sauce ingredients in a small saucepan; bring to a boil, remove from heat, cover and keep warm.
4. Line a steamer rack or ovenproof dish with extra scallion greens and place fish on top. (Note: If you don't have a steamer, improvise one by placing an ovenproof dish in a roasting pan and pouring 1-1/2" of boiling water around sides and below top of the dish. Cover pan with a tight fitting lid or foil and place over medium-high heat.) Steam fish for 8-10 minutes, or just until the flesh becomes opaque and flakes apart when tested with a knife.
5. Carefully transfer the hot fish to a serving platter and pile the reserved scallion mixture over the steamed fish.
6. In a small saucepan, heat peanut oil over high heat until it shimmers, but has not yet begun to smoke. Drizzle the hot peanut oil over the fish; it should sizzle gleefully on contact. Serve the fish immediately with the warm sauce accompanied by scallion pancakes or your favorite side dish.
Directions For the Sauce Piquant
1. Scrub the tongue under cold, running water, place in a large stockpot and cover with cold water. Let soak 30 minutes and then discard water.
2. Add the garlic, the quartered onion, carrots, celery, salt, bay leaves, peppercorns and vinegar. Add enough cold water to cover by 3” and bring to a boil.
Reduce heat and simmer for 90 minutes to 2 hours, or until the tongue is fork tender. Remove pot from heat and set-aside until cool enough to handle. (Or use a pair of rubber gloves if you just can’t wait.)
3. Starting at the bottom of the tongue, score through the outer membrane and then peel off the skin and trim any visible fat. Slice in half lengthwise, slice halves into 1/4” slices and then return the trimmed meat to the pot and set aside to cool completely in the broth, about 2 hours.
4. Heat olive oil in a large skillet over medium high heat. Add the vegetables, red pepper flakes, cayenne and bay leaf and sauté 3-4 minutes until lightly browned and fragrant.
Add the flour and cook another minute or two without browning and then add the sugar, vinegar, tomatoes and 2-1/2 cups of the tongue cooking liquid.
Season to taste with salt, fresh ground pepper and hot pepper sauce. Bring to a boil; add the reserved tongue slices, reduce heat and simmer 30-45 minutes. Serve over rice and garnish with plenty of sliced green onion.