red bell pepper

A Sardine Sandwich with Horseradish Cream

22 Jan 2012
sardine sandwich with pickled red onion

Sardines? Egads no! They look like fish, they smell like fish and they taste like fish. That's enough information to get many of us to swim for the hills. If there was ever a little fishy in need of a makeover it's the sardine. Un-loved and under-appreciated do not begin to describe the loathing attached to this surprisingly healthy and completely delicious tasting fish. I'll start the makeover with a sandwich that I know you'll love, if you just let yourself get past all those fishy miscoceptions. Sardine Sandwich with Horseradish Cream & Pickled Red Onion

Sardines are super tasty. Really they are. Oh, believe me, I know what you’re thinking. Even the very word seems a little unappetizing. Sar-deeeens. Just the phrase sardine sandwich can clear a room to the point of echos. Say it out loud and see for yourself. "Sardine Sandwich... anyone? anyone?"

But now I'm going to ask you to do something. I'm going to ask you to listen to my case for sardines. Especially canned sardines. First off, they're terrific from an environmental perspective. Seafood Watch rates sardines as a "Best Choice", because they're an abundant, fast growing fish that's low on the food chain and able to sustain its population. Sardines feed solely on plankton. Which may sound gross but what that means is they don’t eat other fish which may contain mercury or PCB’s. Unlike that canned tuna we're so fond of, sardines aren't bio-accumulating these toxins.

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Sardine Sandwich with Horseradish Cream & Pickled Red Onion

Sardine sandwich
By jgreghenry Published January 22, 2012
Prep time: 5
Yield:1 (Servings)

Ingredients:

  • 0.25 c rice-wine vinegar
  • 1 t sugar
  • 1 t black peppercorns
  • 0.5 small onion, thinly sliced
  • 2 T mayonnaise
  • 1 T prepared horseradish
  • 0.5 t fresh lemon juice
  • 2 sli pumpernickle bread, toasted
  • 2 leaves red lettuce
  • 4 oz canned sardines packed in oil, drained plus 2 tsp reserved oil
  • 1 roasted red bell pepper, cut into thin strips
  • 1 pn each kosher salt and black pepper

Directions

Bring vinegar, sugar, and peppercorns to a boil in a small saucepan. Add onions and remove from heat; let sit for 30 minutes, then chill. In a small bowl, whisk together mayonnaise, horseradish, and lemon juice; spread mixture over each slice of bread, and top each with 1 lettuce leaf. Divide sardines evenly between sandwiches, and top with pepper and pickled onions. Drizzle with reserved oil, and season with salt and pepper.

Source: From Saveur Magazine

Sweet and Spicy Corn Pudding

By jgreghenry Published September 18, 2011
Prep time: 60
Yield:1 (Servings)

Ingredients:

  • 4 T unsalted butter
  • 1 onion, chopped
  • 1 red bell pepper, seeded, deveined and finely chopped
  • 3 scallions, finely chopped
  • 1 jalapeno chile, seeded, deveined and finely chopped
  • 4 c corn kernels (about 6 ears corn)
  • 3 large eggs
  • 1.5 c half-and-half
  • 2 T fresh cilantro, chopped
  • 1 T salt
  • 0.5 t freshly ground black pepper
  • 0.5 t chili powder
  • 1 c queso fresco cheese, crumbled

Directions

Preheat oven to 375 degrees F. Butter an 8-cup gratin or shallow casserole dish. In a large saute pan, melt the butter over medium heat just until foaming. Add the onion and saute until translucent, about 3 minutes. Add the bell pepper, scallions, and jalapeno and saute for 2 minutes. Add the corn and saute an additional 2 minutes more. Remove from heat and set aside. In a large bowl, whisk together the eggs and half-and-half. Stir in cilantro, salt, pepper, chili powder, and 1/2 cup cheese, then the cooked corn mixture. Pour into the prepared dish. Sprinkle the top with the remaining cheese. Place the gratin dish in a large roasting pan and fill the pan with boiling water to reach halfway up the sides of the dish. Bake the pudding for 40 minutes, until a knife inserted in the center comes out clean. Serve warm.
Source: Adapted from The Winemaker Cooks

Market Matters- Sweet & Spicy Corn Pudding

18 Sep 2011
Sweet & Spicy Corn Pudding

Today at the Hollywood Farmers Market I found my new sweetheart!

Well, she's not exactly new. She and I renew our vows about this time every year. But before your raise you eyebrows and get all Jerry Fallwell on me, let me just say that my sweetheart is corn.

Sweet, sweeter, sweetest corn. We all love her. She's sweet and sexy. But you gotta know a girl that sweet is bound to get around. Still, you don't see me getting all jealous do you? I'm a big boy. I know what's going on. In fact if I were as sweet as corn I'd expect to be slated onto quite a few dance cards myself. Besides, when it comes to sweet summer corn I don't mind sharing– hell I don't even mind sloppy seconds. Corn is plentiful this time of year, and I know she'll be back to woo me again and again.

When a girl is this sweet, I think she's far more interesting if she's a little spicy too. So I am using sweet summer corn– off the cob and in a pudding. Not the kind of pudding you might think. This is a side dish, that would work as a main course too. The sweet corn gets a bright kick in the pants from cilantro, sweet peppers and bold jalapeno. The classic Mexican cheese, queso fresco makes an appearance. It is easily found in Southern California and adds an authentic flair. But Monterey Jack could be substituted.

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Jicama & Mango Slaw with Pequin Peppers

Jicama, Mango Slaw with Pequin Peppers
By jgreghenry Published June 1, 2011
Prep time: 60
Yield:1 ()

Ingredients:

  • 0.5 c fresh lime juice
  • 1 t sugar
  • 12 pequin pepper, dried
  • 1 mango, peeled and julienned
  • 1 lb jicama, peeled and julienned
  • 1 red bell pepper, seeded and julienned
  • 0.25 c cilantro leaves, roughly chopped
  • 0.25 t salt, or to taste

Directions

In a small saucepan mix the lime juice and sugar. Add the dried pequin peppers, and bring to a simmer. Stir occasionally until the sugar is completely dissolved and the peppers begin to soften, about 8 minutes. Remove from heat and allow to come to room temperature. Once cool toss the lime juice and pequin peppers with the remaining ingredients until well incorporated. Serve cold or at room temperature.

Notes:

serves 6 A mandoline will give you very thin, very uniform julienne, but patience and a good chef's knife is just as good. You may substitute milder peppers if you like, or try sliced fresh chili peppers such as Thai Bird, jalapeno or Serrano. In which case add the pepper right to the bowl without re-hydrating them in the lime juice.