You guys. Sardines.
Hear me out.
It’s taken me a hot minute to fall for these sustainable seamen. My first likable path was that of the mustard covered variety. Great on a salad or a sandwich, not much thinking involved, just mustard and mild, meaty fish.
Then came the experimenting…
Coconut oil. Maybe more than you’d think- at least to start. Buy the can that says sardines “in water”- there will be 4-5 fillets in there, waiting for you, headless.
You can eat them straight out of the tin like this but I found myself insisting on picking out the bones which is really not necessary because it’s basically just an itty bitty spinal column and it’s a pleasant little crunch component and it’s super minor and actually provides good minerals and nutritional benefit.
Place fillets in the coco oil. Notice, no terrible smells.
Then, add some flavor!
I went for white pepper, curry, this time a little Harissa.
Oh! I also sautéed a few strips of dulse first, to prepare a familiar bath for the little fishes. These dulse strips will add a little sum’sum but feel free to omit.
Once they got a little flavor on their flesh, a few turns in the pan- maybe 3-4 minutes total- out they came!
Onto a rice wrap, with avocado awaiting the warm, complex arrival.
I didn’t have any greens on hand- a cardinal sin, I am aware- so lots of avocado would have to suffice. And boy did it EVER! It tasted like a flippin’ coconut curry candy bomb !!!!!
I’m really into rolling my rice wraps in nori sheets so it was really just an awesome little jewel case of vitamins and oceanic bliss.
Lilikoi, banana, frozen avocado mousse, Hawaiian chile (just one),
Green Banana Salad
Warm Candied Buddhas Hand
w/ Cherry Dijon dressing
I’ve been unusually obsessed with bananas lately. Assume what you will… I finally went and harvested a banana stalk, machete and flip flops in tow, which felt pretty awesome. -Until I had this boatload of bananas that were still green a week later- even after immediately placing them in paper bags. What a jerk I am, harvesting this bunch of a bananas prematurely! I felt like a real dummy, having been so excited only to realize I didn’t select the right crop to chop.
But wait! It turns out there is a delicious solution!!! Coming from our friends in hot tropics such as Jamaica and the Carribean, unripe bananas make GREAT for frying! In fact, they are quite a healthy alternative, especially when you use coconut oil. So thinly slice them I did, and peeling was a bit of a chore as they emit a sticky milky goo (damn you, bananas!) but once they go in the pan, prepare yourself for MIRACLES! They’re like a potato in consistency and even teeter on the edge of Russet and Sweet in their flavor and texture- making them overwhelmingly versatile in pairing decisions.
For the first trial run, I simply Himalayan salted. Perfect. Couldn’t even imagine a sauce component. A little sprinkle of curry powder? Sure. White pepper? Why not.
For the next run, I mixed a dill Dijon w a little local honey for a mustard fixin. And for the latest sauce (I told you, these bananas are going to feed me for weeks) I mixed cherry jam with curry and sriacha- to make it a bit more viscous, I added a little bit of the mornings green smoothie which had avocado in it. This made for an excellent alternative to catsup! So there you have it, fried green bananas!
I could also imagine these dipped in chocolate?! Or dusted w cinnamon and cacao powder if you wanna be all fancy about it.
I haven’t had access to the usual assortment of cheeses I get a little too excited about. This is probably a very good thing. But, on nights like these chilly, rainy ones when I’m curled up with a deeply engrossing read, I thank goodness I still remember how to throw together a cheese plate. I also thank goodness I have started making chocolates. The latest iterations of which include curry! Hmmmm….. !!!
Tonight, I made chocolate.
It was the first run- it looked alright but I swear it took on its own personality once I put it in for a cool down. Wild! This could be dangerous…