Alright fellas, attempting gourmet with some stellar plating. My girlfriend is at book club tonight, so cooking for one.
I love sardines. I usually eat them out of a can. Covered in oil, mustard, tomato sauce, chimichurri, plain, doesn't matter, I love them. Especially with a Trisket or Wheat Thin. I saw some whole at the store and am bastardizing an appetizer I had in a good seafood spot.
On the menu:
Grilled sardines w/ cilantro pesto
Crispy duck fat new potatoes
Over mixed greens with olive oil and lemon
Kettle getting going
The sardines
Potatoes and whole garlic cloves in duck fat in the 6" cast iron, sizzling good
There they go!
Good and charred
Plated: on top of a mix of baby kale, chard, and spinach, covered in cilantro pesto. The greens were tossed with lemon and olive oil, and the heat from the fish wilted the greens just enough. The potatoes were killer.
And the chef (in homemade tie dye):
Good looking cooks so far fellas!