Thursday, January 10. 2008
Live Rich and Eat Cheap- Part 3: $3.14 of Glory, Fresh Sardines
Things you should never pass up: Free Money. A second glass of champagne. Fresh, whole, silver six-inch long fish.
Fresh, whole, silver six-inch fish are exciting and adorable and full of possibilities. They’re like a first date but cheaper. We got a package of four sardines at the Ballard Market for $3.14. Three bucks and fourteen cents of glory.
Sardines are not a main course but they make an excellent prelunch snack and turn into the ideal spread for the hors d’oeuvres platter.
Prelunch snack recipe:
Clean and behead fish. We learned from our smelt endeavor that the heads were good but not necessary to eat.
Stuff bodies with fresh thyme and thin, narrow slices of lemon.
Baste with olive oil and a pinch of salt.
Heat grill.
Make a paste out of a strip of minced bacon, one tablespoon of mustard and one minced green onion.
Grill the sardines for about 8 minutes and flip.
Squeeze lemon juice from one of the slices that have inevitably fallen out of a sardine onto cooked side.
Spread paste over the top of the fish (you can sprinkle bread crumbs over paste if you like) and close lid.
After another 8 minutes take them off the grill and serve.
Click Here to Learn How to Eat (Sardines).
Fresh, whole, silver six-inch fish are exciting and adorable and full of possibilities. They’re like a first date but cheaper. We got a package of four sardines at the Ballard Market for $3.14. Three bucks and fourteen cents of glory.
Sardines are not a main course but they make an excellent prelunch snack and turn into the ideal spread for the hors d’oeuvres platter.
Prelunch snack recipe:
Clean and behead fish. We learned from our smelt endeavor that the heads were good but not necessary to eat.
Stuff bodies with fresh thyme and thin, narrow slices of lemon.
Baste with olive oil and a pinch of salt.
Heat grill.
Make a paste out of a strip of minced bacon, one tablespoon of mustard and one minced green onion.
Grill the sardines for about 8 minutes and flip.
Squeeze lemon juice from one of the slices that have inevitably fallen out of a sardine onto cooked side.
Spread paste over the top of the fish (you can sprinkle bread crumbs over paste if you like) and close lid.
After another 8 minutes take them off the grill and serve.
Click Here to Learn How to Eat (Sardines).
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