Oysters Kilpatrick/Kirkpatrick

The dish dates from the latter part of the 1800s, "seemingly" acquiring the name "Oysters Kirkpatrick" during the mid 1890s in San Francisco. The general recipe, and variations thereof, spread to Australia as well as to other areas, but often with the altered name, "Oysters Kilpatrick."

Ingredients:

12 large oysters in the shell, shucked, and retain the liquid in the shell
squirt of ketchup per oyster
2 to 3 drops Worcestershire sauce per oyster
4 strips bacon, cut into 3 pieces each
pinch of grated Parmesan per oyster
aluminum foil, crumpled to make places for the oyster half shells
baking sheet

Put the crumpled aluminum foil on a baking sheet (restaurants often use rock salt for this). Nestle the oyster half shells into the crumpled foil to stabilize them and this will prevent them from spilling their liquid and content. Sprinkle 2 or 3 drops of Worcestershire sauce onto each oyster, then put a squeeze of ketchup onto each. Place a piece of the sliced bacon to cover each oyster. Place the baking sheet under the broiler and broil until the bacon starts to crisp. Remove the baking sheet and put a pinch of Parmesan on top of each oyster. Return the sheet to the broiler for about 30 seconds, but be careful not to burn the cheese.   

WORD HISTORY: 
Cargo-This word is closely related to "car" and to "charge," both words borrowed by English from French, which got them from Latin, but derived from Celtic (see below). It goes back to Indo European "kers," which had the notion of "run, move swiftly." This gave its Old Celtic offspring "karros," which meant "chariot, wagon, wheeled vehicle." This gave Gaulish (a Celtic language) "karros," with the same general meaning. This was then borrowed into Latin as "carrus," seemingly with the main original meaning being "chariot," but later also "wagon, cart." This produced the Latin verb "carricare," which meant, "to load (as in, 'load goods onto a wagon,' " but later, "load a weapon"). This passed to Latin-based Spanish as "cargar," meaning, "to load, to add a tax or burden," which produced the Spanish noun, "cargo," meaning, "a load, a burden;" thus also, "freight on a ship." English borrowed the word in the mid 1600s.

Horseradish Sauce

This is a recipe for American style "horseradish sauce," which is often used to accompany prime rib and roast beef.

Horseradish Sauce:

2/3 cup sour cream (reduced fat is fine)
2 tablespoons mayonnaise (reduced fat is fine)
4 to 5 tablespoons horseradish, drained
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper

Put all ingredients into a bowl and stir to mix well. Refrigerate.

WORD HISTORY: 
Vegetarian-This word is derived from "vegetable." I did the history of the word "vegetable" earlier, and here is the link to that article:  http://pontificating-randy.blogspot.com/2017/05/the-kitchen-sink-veggie-drink.html  "Vegetarian" was formed in English circa 1840, but it took a few years to become more widespread, helped along by the founding of the Vegetarian Society in the second half of the 1840s in Britain. The main body of the word "vegetable" was coupled with the ending "arian," which was used to show the name for a person from some countries or regions (example: "Bulgarian"), or to denote the practice or support of some activity (example: parliamentarian) or for a person who practices or supports a certain belief (example: Presbyterian). It was derived from the Latin suffix "arius," which was used to form adjectives or nouns to show, "of, from, belonging to." "Vegetarian" was borrowed from English by German in the second half of the 1800s as "Vegetarianer," but this was altered in German in the 20th Century to "Vegetarier." 

Bloody Bull (Bloody Mary)

A Bloody Bull is really just a Bloody Mary with beef broth added; well... that, and a bull having a bad day at a bullfight in Spain. "If" you don't drink alcohol, drink the mix without the vodka.

Ingredients:

46 ounce can tomato juice*
3 tablespoons Worcestershire sauce
juice of 2 limes
2 tablespoons celery salt
2 tablespoons adobo seasoning **
2 tablespoons horseradish
1/2 cup beef broth (the low sodium type is not only fine, but better)
2 tablespoons sambal oelek/(hot) chili sauce*** (or to taste per serving****)
vodka (1 ounce per serving****)

In a large pitcher, add all of the ingredients, except the vodka. Mix well, then refrigerate for several hours, or add vodka and ice to a glass, then add the mixture.

* I use the less sodium type of juice, as the celery salt, adobo seasoning and beef broth (especially if you use bouillon, but you can use the lower sodium broth) all will add salt, but it will help, at least somewhat, to control the amount of salt.

** Adobo seasoning is a type of Puerto Rican/Latino seasoned salt, easily available in supermarkets, although perhaps in the "Hispanic/Latino Foods" section. Ingredients vary somewhat, but generally it includes, at a minimum: salt, onion powder, garlic powder, black pepper, dried oregano.

*** Sambal Oelek is a chunky hot chili pepper sauce that originated in Indonesia. It should be easily found in the Asian section, or in the hot sauce section, of supermarkets. 

**** You can hold back on adding the sambal oelek and add it to each individual serving to each person's preference. I've put 1 ounce of vodka, just to keep things simple, but you can use whatever amount each person prefers.

WORD HISTORY:
Juice-The overall history of this word is a bit unclear, but it goes back to Indo European "yeus," which had the notion, "to mix." Latin had "ius," which meant, "broth, soup, juice." The question, is, where did Latin get this word. I "assumed" it had come down to Latin from some Old Italic form, which itself had been the direct offspring of Indo European. Further research has made me call this lineage into question, as Latin may well have borrowed their form, "ius," from Old Germanic, "yustas/justaz," (from the Indo European form), and English once had "wos/wós" (apparently slight dialectal differences), which meant, "juice, sap, liquid." This English word existed alongside the English word "sæp," with the same general meanings, and which became the more specific modern word, "sap." ^ Anyway, Latin "ius" then became, "jus," which passed to French in that same form, and this then was borrowed by English or merged with the English form "wos" in the 1200s, by which time the meaning as becoming the more specific, "liquid from fruits or vegetables." The related word, "jus," meaning, "reduced meat broth or meat juices, gravy," "apparently" came to English by way of American/Canadian English directly from French. It is most commonly used in the expression, "au jus," meaning literally, "with the juice;" thus, "meat served with its own juice."

^  German still uses its closely related form of the word "sap," which is "Saft," for "juice," but also for "sap" (although "Sappe" is also used for the latter); thus, for example: "Apfelsaft," "apple juice."