Text 6449, 79 rader
Skriven 2008-05-03 01:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Sardine Tastes
==========================
-=> Quoting Dave Sacerdote to All <=-

 DS> BAD:
 DS> Roland Lightly Smoked Sardines -
 DS> the damn fish still have the scales on

I have never encountered that even once.

 DS> loathe unscaled sardines, and there is no excuse in the world 
 DS> for it.

 DS> Brunswick has proven that large sardine cuts can be sold without 
 DS> any loss in quality at all.
          
Brunswick came out with a really tasty sardines in jerk sauce a
couple of years ago but I can't find them anymore. I don't know if
just the local stores dropped them or if Brunswick discontinued
them.

This next recipe calls for "real" sardines....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: STUFFED SARDINES
 Categories: Starters, Fish, Moroccan
      Yield: 6 servings
 
     24    Sardines
           Olive oil; for frying
           Flour- plain; to dust
           Lemon wedges; to serve
           STUFFING:
      1 tb Onions; grate/drain
      1    Garlic cloves; crushed
      3 tb Parsley- flat-leaf; chop
      3 tb Cilantro leaves; chopped
    1/4 ts Cayenne
    1/2 ts Paprika
    1/4 ts Black pepper; fresh grnd
    1/2 ts Cumin- ground
    1/2 ts Lemon zest
      2 ts Lemon juice
      2 ts Olive oil
 
  To butterfly the sardines, first remove the heads. Cut through the
  undersides of the sardines and rinse under cold running water.
  Snip the backbone at the tail with kitchen scissors, without
  cutting through the skin, and pull carefully away from body
  starting from the toil end. Open out the sardines and pat the
  inside surface dry with paper towels and sprinkle lightly with
  salt. Set aside.
  
  To make the stuffing, put the drained onion in a bowl and add the
  garlic, parsley, coriander, cayenne, paprika, black pepper, cumin,
  lemon zest and juice and olive oil. Mix well.
  
  Place 12 sardines on the work surface, skin side down. Spread the
  stuffing evenly on each sardine and cover with another sardine,
  skin side up. Press them firmly together.
  
  Heat the olive oil to a depth of 5mm in a large frying pan. Dust
  the sardines with flour and fry in the hot oil for 2 minutes on
  each side, or until crisp and evenly browned. Serve hot with lemon
  wedges.
  
  From: A LITTLE TASTE OF MOROCCO
  By: TESS MALLOS
  Scanned by: KEVIN JCJD SYMONS, MARCH 2008
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)