• 11/24 Nat Sardine Day 5

    From Dave Drum@1:18/200 to All on Thu Nov 23 14:21:09 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sardine Meatballs w/Green Goddess Aïoli
    Categories: Seafood, Herbs, Dairy, Cheese, Nuts
    Yield: 4 servings

    MMMMM--------------------GREEN GODDESS AÏOLI-------------------------
    1/4 c Coarse chopped cilantro
    1/4 c Coarse chopped parsley
    - leaves
    1/4 c Mayonnaise
    1 tb Fresh lemon juice
    1 tb Sour cream
    1/2 ts Finely grated lemon zest
    1/3 ts Dijon mustard
    1 sm Garlic clove
    Salt & fresh ground pepper
    Fine chopped red bell
    - pepper; garnish (opt)

    5 oz Stale bread; torn
    1/3 c Whole milk
    2 tb Extra-virgin olive oil
    1/2 c Yellow onion; fine chopped
    2 lb Fresh whole sardines;
    - cleaned, filleted
    2 tb Fine chopped mint leaves
    2 tb Fine chopped parsley leaves
    2 tb Fine grated parmesan (1/2 oz
    1 tb Toasted pine nuts; coarse
    - chopped
    1 ts Kosher salt
    1/4 ts Fresh ground black pepper
    pn Cayenne pepper
    1 cl Garlic; fine chopped
    1 lg Egg
    Sunflower oil; for frying

    MAKE THE GREEN GODDESS AÏOLI: In a food processor, blend
    the cilantro, parsley, mayonnaise, lemon juice, sour
    cream, lemon zest, mustard, garlic, salt, and black
    pepper to taste until only tiny flecks of herbs remain,
    about 30 seconds. Scrape into a small bowl and sprinkle
    with the red bell pepper, then cover and refrigerate
    until ready to serve. Wipe out the food processor.

    MEANWHILE, MAKE THE MEATBALLS: In a small bowl, soak the
    bread in the milk until softened, about 10 minutes.
    Strain, pressing gently on the bread to remove any
    excess milk. (Discard the milk.) Set aside.

    To a large, high-sided nonstick skillet set over
    medium-high heat, add the olive oil and onion and cook,
    stirring occasionally, until softened and golden brown,
    about 11 minutes. Scrape into the food processor, then
    return the pan to the stove.

    To the food processor, add the sardines, the reserved
    bread, the mint, parsley, parmesan, pine nuts, salt,
    black pepper, cayenne, garlic, and egg and blend to a
    coarse paste, 30 - 45 seconds. Cover with plastic wrap
    and refrigerate until firm, at least 1 hour.

    Using your hands, roll the mixture into approximately
    twenty-five 1/2-ounce balls (about 1 tablespoon each),
    and place on a plate beside the stove.

    Into the empty skillet, pour the sunflower oil to a
    depth of 1/4" and turn the heat to medium-high. When
    it’s hot and shimmering, working in batches, fry the
    meatballs until browned on all sides and cooked through,
    4 - 6 minutes per batch. Transfer the cooked meatballs
    to a paper-towel-lined plate. Serve hot or warm
    alongside the aïoli.

    By: Benjamin Kemper

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives


    ... Vitamin: What you should do when friends stop by for a visit.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)