From The Admirals Kitchen
Broiled Grouper Parmesan
“Fresh grouper is my absolute favorite. It is a mild fish and this recipe may entice even those who don’t like fish to make it a favorite. The recipe is super easy and can be served with a minimum preparation and cooking time. Perfect for a warm summer evening supper. Garnish with lemon twists and parsley before serving.”

2 pounds fresh grouper fillets
2 tablespoons lemon juice
1Ž2 cup grated parmesan cheese
1Ž4 cup soften butter
3 tablespoons mayonnaise
1 dash hot pepper sauce or tabasico
Salt and pepper to taste

Directions

Preheat the oven’s broiler.
Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.
Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.

JC,s Baja Cuba Libre
Rum & Coke Ingredients

2 ounces rum — white rum
1 lime(s)
Coca-Cola
Collins glass
How to Make a Cuba Libre (Rum & Coke)

Squeeze a lime into a Collins glass, add 2 or 3 ice cubes, and pour in the rum (we like the golden type and really like a darker, more flavorful riserva). Drop in one of the spent lime shells and fill with cold Coca-Cola. Stir briefly.
This patient responds exceptionally well to Baker’s Procedure, something cooked up by Charles H. Baker in his 1939 Gentleman’s Companion. It requires you to muddle the squeezed-out lime shell in the bottom of the glass before adding the rest of the ingredients, in order to extract a little of the rind’s bitter oil. Actually, though, this should be called Kappeler’s Procedure, since it was George Kappeler who, in his 1895 Modern American Drinks, suggested it be employed to treat one Thomas Collins, then suffering from a slight case of the blahs.

The Wondrich Take:
In the simplified form of Rum and Coca-Cola, this was one of the chief fuels that kept the home fires burning back during the Big One. It helped that there was practically nothing else to drink. By 1944, all American distillers of any size had for a couple of years been forking 100 percent of their production over to Uncle Sam, and domestic stocks were low, low, low. Caribbean rum was about the only import plentiful enough to make up for that (things got so bad they were even making gin out of sugarcane, not to mention vodka). The mixer situation wasn’t much better. Sugar was rationed, which cut into the market-share of the daiquiri and Collins and such, and ginger ale was scarce. Not Coca-Cola, though. It’s good to be the king.
All the Andrews Sisters bobbysoxer jive aside (don’t make us repeat it), the Cuba Libre was already enjoying a comfortable middle age. This wasn’t its first war, or even its second. The drink was invented, it turns out, by a doughboy (or whatever they were calling ’em) in Cuba, during the aftermath of the Spanish-American War. That was in 1900. “Cuba Libre!” was the rallying cry of the Cuban independence movement, a cause that was quite popular on this side of the Florida Straits. Sorta the “Free Tibet” of its day, only back then we felt obligated to back up our feel-good sloganeering with battleships and infantry divisions.
Of course, having gotten out from under Spain, it took Cuba another 60-odd years to get libre from the Yanquis. At which point, miffed, we slapped on an embargo that rendered it illegal to consume an authentic Cuba Libre in either of the countries that produce its two essential components. But in absolute point of fact, nobody has been able to drink a Cuba Libre in its full, original glory since about 1901, when the suits at Coca-Cola started getting nervous about their product’s crank factor and began exploring ways to phase out its not-inconsiderable cocaine content. Hobbyists/drink archaeologists take note: We really can’t endorse any attempts to create a historically correct Cuba Libre. Wish we could, but there you have it. But even without that key alkaloid, the drink is a potent little speedball that’s way tastier than it has any right to be. Don’t leave out the lime, though.
BEWARE: Remember if your not renting charter boats from companies who have been established in Cabo for the past 20 years ( Jc sport Fishing, Pisces Sport Fishing, Minervas, Redrum, Picante Fleet) you might have problems. They don’t even have an office you can go and confirm your charter boat. You do not want to spend a day walking around looking for the boat and where you board. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You dont want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report.

Craig Leonard
Cresta Del Mar Homesites/Homes
Century 21 Los Cabos Real Estate
Email: caboluxuryhomes@gmail.com
Website: http://www.vacationrentalsloscabos.com
Cell  Dialing From U.S./CAN Cell 011 52 1 624 160 9039
Office Dialing From U.S/CAN 011 52 624 145 8631
Home Dialing From U.S/CAN 011 52 624 105 1458
Dialing Locally Cell 044 624 160 9039
Office Locally 145 8631
Home Locally 105 1458