Recipe Corner--Sardine Edition

I am ashamed to admit that I was once strongly anti-sardine, in both theory and in practice. Fish rolled up in a can? Eww! A kid's NIGHTMARE! Also, in many ways, I just assumed all wee fish tasted the same, and so I always compared them to those hairy, salty, good for nuthin' anchovies. Even though I had never actually, you know, EATEN one.

All that changed last April. I had what is commonly referred to by clever food enthusiasts as a "Green Eggs and Ham moment", where I was confronted by sardines on a plate while visiting my beloved sister in Portugal. Technically, they were not on my plate--the Velogirl had decided that sardines were a good lunch choice, and had ordered them for herself. As I watched her eat those 7 little fishies on her plate, I had the overwhelming urge to try one. Maybe I was simply channeling the pioneer spirit of Henry the Navigator, or the free kick ability of Ronaldo--we'll never know for sure. (actually, it probably wasn't the latter, come to think). As I nibbled around the edge of one, more as curiosity then expecting any kind of taste reward, an alarm went off on my palate. I distinctly remember this conversation between my tongue and lips:

TONGUE: "This tastes AWESOME! How have you not let me try this before, lips?"

LIPS: "Don't look at me, I just bite whatever the fork holds up to me. What have you got to say for yourself, FORK?"

FORK: "Eu não falo Inglês."

So, needless to say, the Velogirl went hungry that afternoon as I scarfed down her entire plate, then licked the plate clean, all while giggling madly. One of the best parts about being an American abroad is that the locals expect you to act like an animal, so plate licking doesn't even raise an eyebrow, I've found.

Since that day, I have prepared sardines on several more occasions. However, not until this weekend did I discover my favorite way to eat this most delicious of seafood. Brace yourself for the "Alton Brown Sardine and Avocado Sandwich". Apparently he lost like 50 pounds eating these for lunch everyday. So, good on him. But, you should eat them because they are EFFING AWESOME! Here's how to make one (Courtesy Alton Brown and Food Network):

Ingredients

• 2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
• 2 tablespoons finely chopped parsley leaves, divided
• 1 tablespoon sherry vinegar
• 1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
• Freshly ground black pepper
• 4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
• 1 ripe Hass avocado
• Coarse sea salt

Directions

Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.

After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.

Halve the avocado and remove the pit. Smash the flesh in each half with a fork.

Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.

Season lightly with sea salt and serve with lemon wedges.

So. good. Listen, you'll just have to trust me on this. Go make yourself one of these these as soon as humanly possible. I wouldn't lie to you.