Friday, April 22, 2011

Sardines with Herbs and Preserved Lemon on Crackers

Try as I might to fancy the name up, people are still going to shy away from Sardines. Even though they're tasty and good for you. I guess its their look, or the fact that not many people grew up eating them. I remember my dad and I eating them on Saltine Crackers as a snack when I was younger, and I am always trying different additions to that combination. This is my latest experiment, and boy is it delicious.

Sardines with Herbs and Preserved Lemon on Crackers
Makes lunch for 1, or a snack for 2
  • A can of Sardines in olive oil
  • Saltine Crackers
  • Fresh herbs to sprinkle on the snack, chopped (I used dill, parsley, and chives)
  • 1/4 of a preserved lemon, rind only, diced into little pieces
  • garlic salt
  • pepper
  • hot sauce
Lay out as many crackers as you want, and put a fish on each (If you're making lunch, you might want less crackers and split up the rest of the sardines between the others). I use a fork to get the fish out of the tin, and be careful because they crumble easy. Sprinkle the herbs evenly over the crackers. Follow with garlic salt and pepper to taste. Lastly, dash a couple of squirts of hot sauce on each to taste. Enjoy!

Wednesday, April 20, 2011

Fish with Preserved Lemons and Olives

A couple of weeks ago I posted a recipe for Preserved Lemons. Well, they're finally finished 'fermenting' and are ready to enjoy. Besides enjoying them cut up in salads and Bloody Marys', I tried them in the following recipe, which is adapted from "Tunisian Fish with Preserved Lemons and Olives" from the book The New Mediterranean Diet Cookbook by Nancy Harmon Jenkins. They add a slightly tangy, salty taste that is unlike anything else I've ever eaten. Enjoy!

Fish with Preserved Lemons and Olives
Makes 2 servings
  • 1 lb of thick white firm-textured fish fillets; I used cod.
  • sea salt and pepper
  • approx. 1/2 tsp. of saffron threads
  • 1 garlic clove, minced
  • 1/2 onion, minced
  • 2 tbsp extra-virgin olive oil
  •  1 medium tomato, finely chopped
  • a couple of dashes of hot sauce
  • 2 tbsp drained and coarsely chopped capers
  • 1/4 of a preserved lemon (rind only), rinsed, and cut into small pieces
  • 1/4 cup of pitted Kalamata olives, sliced
  • 1 tbsp. white wine vinegar
  • chopped parsley to top.

Rinse the fish fillets, pat dry with a paper towel, and dust salt, pepper, and crushed saffron onto both sides. leave on a plate while starting on the rest of the dish. In a skillet, combine olive oil, onion, and garlic. saute on medium low until just before it starts to brown. Add tomato, 1/4 cup of water, and hot sauce to pan; simmer until the sauce reduces by half. Add the pieces of fish to the pan, and cook about 5-7 minutes, or until cooked through. When fish is finished, remove from the pan to a warmed plate. To the pan, add the lemons, olives, and white wine vinegar. Simmer for about 5 minutes. Pour sauce over the fish, and sprinkle parsley on top to serve.

Tuesday, April 12, 2011

Corn on the Cob with Dill and Chives

I now have an herb garden at the new house. No longer do I miss my indoor herbs of ND; I now have healthy bountiful plants that I can leave outside. And because of the bountiful-ness of it, I have a need to come up with different ways of using the herbs. I have the following: Parsley, Chives, Dill, Cilantro, Mint, Thyme, Oregano, Basil, and a poor Rosemary plant that got sick (possibly mold when I had it inside) and is barely clinging to life. I also have a lemon tree and a lime tree, but those results won't be realized for quite a while.
Dill is a new flavor in my herb garden, and as such I don't really know what to do with it. I know it goes well with fish, and have had that meal come out beautifully. But the other day when I made corn on the cob, I thought, why not? It has a delicate enough flavor so that it won't overpower the sweetness of the corn, and it would pair well with chives. And so this recipe was made.

Corn on the Cob with Dill and Chives
  • A head of corn for each person to be served. 
  • 1 teaspoon of chopped dill per head of corn. (more or less depending on personal tastes)
  • 1 teaspoon of chopped chives per head of corn. (same as above)
  • butter or spread
  • garlic salt
  • pepper

Boil the corn until it is done, based on your preference. I like mine still crunchy. Remove it from the water onto a plate. Put sticks into both ends if you prefer. Butter them up, all the way around. Add salt and pepper to taste. Lastly mix the dill and chives together, and dust them all the way around the corn. Make sure to do all of the above when the corn is still hot, that way the herbs will wilt a little. Enjoy the corn!

Another way of doing it would be to butter, salt and pepper, and put the herbs on the corn before you cook it, wrap it in tin foil, and put it on the barbecue on low. I haven't tried it this way with herbs, but I'm sure it'll be good.