Saturday, February 28, 2015

New directions in sardines

I opened a can of skinless and boneless sardines for lunch. In olive oil. Sliced a onion. Made a little lump of Dijon mustard. Took out some bread. And then I thought: what about barbecue sauce?

We have a bottle of Memphis-style sauce, nearly empty, in the fridge. Elaine, encouraging, not warning: “Try just a dab.” I did. Many dabs followed. Many, many dabs.

Sardines and barbecue sauce are out of sight: delicious and no longer visible. I am a member of the Clean Plate Club, and I owe it all to sardines and barbecue sauce. As they used to say on television, Try some today.

Related posts
Alex Katz, painter, eater Sardines for lunch, every day
City for Conquest (and sardines)
End of the U.S. sardine industry
Go fish

[Matt, this could be the recipe you’re looking for.]

comments: 4

Geo-B said...

Lena Grove:"'Im a-going to do it,' saying aloud:'And a box of sardines.' she calls them sour-deens. 'A nickel box.'
'We ain't got no nickel sardines,' the clerk says. 'Sardines is fifteen cents.' He also calls them sour-deens.
She muses. 'What have you got in a can for a nickel?'
'Ain't got nothing except shoe blacking. I don't reckon you want that. Not to eat, noway.'
'I reckon I'll take the fifteen cent ones, then.'"

Michael Leddy said...

Thanks for that, George. If they’re fifteen cents, I hope they’re skinless and boneless.

The last time I taught Light in August , I brought sardines and crackers for all. There were lots of leftovers.

Marzek said...

After the sardine post the other day, I opened a tin to make and sandwich, and wondering what ense to put on it, thought... KIMCHI. Wonderful: spicy, slightly sour fermented flavor was perfect w/ lightly smoked fishy flavor.
Sardines, anchovies - how about some love for herring - creamed or kippered? (Kipper snacks; another staple).
Yesterday, had myeolchi bokkeum at a local Korean place. Great thing to do with (dried) anchovy; I've made it at home prety often:
http://www.maangchi.com/recipe/myulchibokkeum

Michael Leddy said...

I’ve never acquired a taste for kimchi, but then again, I haven’t tried hard.

Myeolchi bokkeum looks like a wild dish: sweet, salty, hot.