A vacationing couple gets caught up in a voodoo black magic drug smuggling WWII sunken explosives search for ancient treasure! It's 1970's shag trash but enjoyable. It was apparently was a big hit in 1977 but seems to have been utterly forgotten today. Jacqueline Bisset is prominently featured in loving shots wearing a tight wet t-shirt. This is purely for reasons of plot, I'm sure.
Wednesday, October 28, 2015
Bermuda Film - The Deep (1977)
A vacationing couple gets caught up in a voodoo black magic drug smuggling WWII sunken explosives search for ancient treasure! It's 1970's shag trash but enjoyable. It was apparently was a big hit in 1977 but seems to have been utterly forgotten today. Jacqueline Bisset is prominently featured in loving shots wearing a tight wet t-shirt. This is purely for reasons of plot, I'm sure.
Bermuda Recipes
BERMUDA FISH CHOWDER
When WABC-TV visited gourmet's test kitchens several months ago, the cameraman, Fred Mason of Teaneck, New Jersey, said we had to try his Bermuda fish chowder. He usually makes it for a crowd—you should double the recipe if you want to serve this robust fish stew at a party. Though cooking seafood for a long time may seem unusual, it is traditional for a Bermuda-style chowder, and we think you'll agree with Mason (and with us) that this chowder is first-rate. The special pepper sauce that completes the dish will transport you to the island.
In Bermuda, fish chowder is spiked with local rum—usually Gosling's Black Seal. And the finishing touch is Sherry pepper sauce, a Bermudian condiment.
Active time: 40 min Start to finish: 2 1/2 hr
YIELD
Makes 6 to 8 servings (about 12 cups)
ACTIVE TIME
40 min
TOTAL TIME
2 1/2 hr
INGREDIENTS
1.
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 leek (white and pale green parts only), chopped
• 2 carrots, chopped
• 1 celery rib, chopped
• 1 medium tomato, peeled, seeded, and chopped
• 2 large garlic cloves, minced
• 3 tablespoons unsalted butter
• 3 cups fish stock or bottled clam juice
• 5 cups water
• 2 1/4 lb mixed white fish fillets such as cod, grouper, tilefish, and snapper, skin and bones removed
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon whole allspice, tied in a cheesecloth bag
• 1/2 teaspoon dried thyme, crumbled
• 1 teaspoon hot pepper sauce, or to taste
• 3 tablespoons cornstarch stirred together with 3 tablespoons water
• 12 small hard-shell clams such as littlenecks, scrubbed
• 1 lb medium shrimp, shelled and deveined
• 2 to 3 tablespoons Worcestershire sauce
• 1/4 cup dark rum, or to taste
• 2 tablespoons Sherry pepper sauce
PREPARATION
1.
1. Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.
2. Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.
3. Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes. Remove from heat and let chowder stand, covered, 1 hour. Gently return to a simmer and stir in Sherry pepper sauce.
Hoppin' JohnSERVINGS 6UNITS US
• 2cups long grain rice, uncooked
• 1lb dried black-eyed peas (some people use other beans like lentils)
• 2teaspoons fresh thyme
• 1⁄2lb smoky bacon (not everyone uses this, but it adds flavor)
• 2bermuda onions, chopped
• 1garlic clove, chopped
• 3⁄4lb chorizo sausage, chopped (same as bacon)
• salt, to taste
• fresh ground black pepper, to taste
• Tabasco sauce, to taste
DIRECTIONS
1. Boil the peas and thyme until the peas have split.
2. Drain, reserving about a quarter cup of water with the peas.
3. In a heavy-bottomed pot, fry up the bacon until just crisped and remove with a slotted spoon.
4. In the same pot, add the onion, garlic and chourico, cook until golden and the chourico is just browned.
5. While this is going on, boil the rice in plenty of well-salted water until tender.
6. Drain and keep ready.
7. Drain off most of the fat. Add the peas and water, stir and cover a few minutes.
8. Add the cooked rice and reserved bacon and mix well.
9. Cook over lowest heat until nearly dry.
10. Take care not to scorch the mixture.
11. Adjust the seasoning with salt, pepper and the tabasco.
When WABC-TV visited gourmet's test kitchens several months ago, the cameraman, Fred Mason of Teaneck, New Jersey, said we had to try his Bermuda fish chowder. He usually makes it for a crowd—you should double the recipe if you want to serve this robust fish stew at a party. Though cooking seafood for a long time may seem unusual, it is traditional for a Bermuda-style chowder, and we think you'll agree with Mason (and with us) that this chowder is first-rate. The special pepper sauce that completes the dish will transport you to the island.
In Bermuda, fish chowder is spiked with local rum—usually Gosling's Black Seal. And the finishing touch is Sherry pepper sauce, a Bermudian condiment.
Active time: 40 min Start to finish: 2 1/2 hr
YIELD
Makes 6 to 8 servings (about 12 cups)
ACTIVE TIME
40 min
TOTAL TIME
2 1/2 hr
INGREDIENTS
1.
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 leek (white and pale green parts only), chopped
• 2 carrots, chopped
• 1 celery rib, chopped
• 1 medium tomato, peeled, seeded, and chopped
• 2 large garlic cloves, minced
• 3 tablespoons unsalted butter
• 3 cups fish stock or bottled clam juice
• 5 cups water
• 2 1/4 lb mixed white fish fillets such as cod, grouper, tilefish, and snapper, skin and bones removed
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon whole allspice, tied in a cheesecloth bag
• 1/2 teaspoon dried thyme, crumbled
• 1 teaspoon hot pepper sauce, or to taste
• 3 tablespoons cornstarch stirred together with 3 tablespoons water
• 12 small hard-shell clams such as littlenecks, scrubbed
• 1 lb medium shrimp, shelled and deveined
• 2 to 3 tablespoons Worcestershire sauce
• 1/4 cup dark rum, or to taste
• 2 tablespoons Sherry pepper sauce
PREPARATION
1.
1. Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.
2. Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.
3. Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes. Remove from heat and let chowder stand, covered, 1 hour. Gently return to a simmer and stir in Sherry pepper sauce.
Hoppin' JohnSERVINGS 6UNITS US
• 2cups long grain rice, uncooked
• 1lb dried black-eyed peas (some people use other beans like lentils)
• 2teaspoons fresh thyme
• 1⁄2lb smoky bacon (not everyone uses this, but it adds flavor)
• 2bermuda onions, chopped
• 1garlic clove, chopped
• 3⁄4lb chorizo sausage, chopped (same as bacon)
• salt, to taste
• fresh ground black pepper, to taste
• Tabasco sauce, to taste
DIRECTIONS
1. Boil the peas and thyme until the peas have split.
2. Drain, reserving about a quarter cup of water with the peas.
3. In a heavy-bottomed pot, fry up the bacon until just crisped and remove with a slotted spoon.
4. In the same pot, add the onion, garlic and chourico, cook until golden and the chourico is just browned.
5. While this is going on, boil the rice in plenty of well-salted water until tender.
6. Drain and keep ready.
7. Drain off most of the fat. Add the peas and water, stir and cover a few minutes.
8. Add the cooked rice and reserved bacon and mix well.
9. Cook over lowest heat until nearly dry.
10. Take care not to scorch the mixture.
11. Adjust the seasoning with salt, pepper and the tabasco.
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