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Sardines for breakfast

 
 
chai2
 
  1  
Reply Sun 10 Apr, 2011 01:55 pm
@ossobuco,
Too funny, those are my "everyday" sardines.

The Bela ones were on sale for 2/$4 so I'm all stocked up.

I mentioned this on another thread, but I've been sauteeing mushrooms, onions, celery, tomato, any combination of the above, and smothering the sardines with them.
ossobuco
 
  1  
Reply Sun 10 Apr, 2011 03:15 pm
@chai2,
Great minds...

I feel some fish soup coming on in a day or two.. (onions, celery, tomatoes, garlic, mushrooms, sardines, and either potatoes or broken spaghetti bits, probably some chili flakes).
ehBeth
 
  1  
Reply Sun 10 Apr, 2011 03:56 pm
@ossobuco,
I've looked at this recipe a couple of times

http://www.cdkitchen.com/recipes/recs/229/ThaiStyle_Tomato_and_Sardine_Soup11410.shtml

Still can't get my head around eating sardines hot/warmed
ossobuco
 
  1  
Reply Sun 10 Apr, 2011 05:41 pm
@ehBeth,
I guess I was primed for it by reading about a sicilian dish, pasta con le sarde, though naturally they prefer fresh sardines, as would I if I ever ran across them.
http://www.foodnetwork.com/recipes/mario-batali/pasta-with-sardines-pasta-con-le-sarde-recipe/index.html
I made it once with the tinned kind a few years ago, though not that exact recipe.

Also, using sardines is a kind of poor folk cioppino item to me.

Which reminds me, I like marinated fresh anchovies a lot - but even by the west coast, they weren't all that widely available; luckily were in a few places near me at the time.

On the thai recipe, I could try that. Got to start growing some mint.
0 Replies
 
tsarstepan
 
  1  
Reply Wed 20 Feb, 2013 12:09 pm
Stumbled onto this recipe online. Need a place to bookmark it for future reference:
Quote:
1. Fisherman’s Eggs

Easy and very tasty. Try them for breakfast, or pair with a leafy salad for a quick supper. Serves 4. Adapted from The Silver Spoon.

Heat the oven to 500°F and preheat an ovenproof serving dish for five minutes. Place a can of sardines, a small sliced shallot, a few sprigs of chopped parsley, and two cloves of finely chopped garlic in the warm dish. Add some black pepper and put the dish back in the oven for six minutes. Remove the dish from the oven, break four eggs into a bowl, and pour them gently on top of the sardine mixture. Season with salt and pepper and put the dish back in the oven for seven minutes, until the egg whites are cooked but still jiggly. Remove the dish and let it sit for five minutes (the eggs keep on cooking even out of the oven). Serve with toast and hot sauce.

http://www.chow.com/food-news/47126/7-things-to-do-with-canned-sardines/
chai2
 
  1  
Reply Wed 20 Feb, 2013 08:04 pm
@tsarstepan,
hmmm.....that sounds like a lot of work.

why not just put some fried eggs on top of some sardines and toast?
0 Replies
 
ossobuco
 
  1  
Reply Sat 23 Feb, 2013 04:55 pm
So, I'm still eating tinned sardines. Less tuna (I like solid albacore*, which is not as good for one as the cheaper stuff, and less canned salmon (I adore fresh wild northwest salmon, but if it ever made it to my market it'd be well dead and gone badly). I tried some canned mackerel in fishcakes I made and I didn't hate it. You may remember I have a poor sense of smell; I'm sure a lot of people abhor mackerel. Have now found a brand of mackerel I like, Geisha.

So breakfast is often fishcakes, recipe varying with what is on hand re potatoes or bread crumbs, what entrapped fish is in the cupboard, usually with an egg added, patty coated with cornmeal and sauteed in olive oil; spices depending on what is in there with the tinned fish.

A certain dog scarfs her kibble more ferociously if there is a tad of fishcake in there with it.

*I also like sashimi, which is out of my price range and probably all horrible in Albuquerque, home of miserable fish in markets and probably with many fish haters in the population. I nearly broke a tooth on some breaded fish here before I learned better.

Not to knock Abq - different places, different ways. Great selection of chile peppers here, for example.
0 Replies
 
ossobuco
 
  1  
Reply Sat 23 Feb, 2013 05:24 pm
@tsarstepan,
I cannot respond to this easily, as one of the few remaining abhorrences of wiggly matter in my childhood is cooked eggwhites. Ms. Picky distinguishes meringue and many if not all souffles from this abhorrence, but the hating is strong. Eggs cooked so there is there is a lot of white - first of all, they wiggle and are completely objectionable to an egg white slimo avoider. Wobbly yolks, please, hand me a veil. Avoidiatriss. You want to torture me, mention deviled eggs. That'll be my hell, a road of plates of deviled eggs.

However, if those eggs in that recipe were scrambled, I might like it.

0 Replies
 
 

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