Marinated Fried Sardines Sardinas Fritas En Adobo Recipes

Steps:

• For the sauce: In a food processor, combine the sour cream, yogurt, chiles, honey, parsley, salt, lime juice and black pepper, and process until blended and mostly smooth. Taste and season with more salt and pepper if needed. Set aside in the refrigerator until ready to serve.
• For the sardines: Rinse the sardines and pat dry. Place the flour in a bowl and season it with salt and pepper. In a small bowl, beat the eggs with 1 tablespoon water. Place the breadcrumbs in another bowl. Add 2 to 3 sardines to the flour and toss until lightly coated. Shake off the excess flour. Dip the sardines in the egg mixture, then in the breadcrumbs to coat. Place the breaded sardines on a wire rack. Repeat this process for the remaining sardines.
• Heat 1/2 cup of the oil in a heavy-bottomed frying pan or cast-iron skillet over medium heat. In batches, fry the sardines in one layer, until golden brown, 3 to 4 minutes. Flip and fry on the other side until cooked through, about 3 minutes. Place the fried sardines on paper towels and season with salt. Repeat for the remaining sardines, adding more oil to the pan if needed.
• Heat the remaining 2 tablespoons oil in a small skillet over medium heat. Fry the capers and parsley until crisped, about 1 minute.
• Plate the sardines and top with some of the chile sauce and fried capers and parsley. Serve with the remaining chile sauce on the side and some lemon wedges.

Steps:

• Butterfly the sardines, leaving them joining at the back and pulling out the bone with your fingers. In a shallow bowl large enough to hold the sardines, combine the water, vinegar, garlic, oregano, bay leaves, salt, and pepper. Place the sardines skin side up in this mixture and marinate for several hours, refrigerated. Drain the sardines well on paper towels and fold them back together. Dust with flour. Heat the oil at least 1/2-inch deep to about 380 degrees F. Or, better, use a deep-fryer. Coat the sardines with the beaten egg and place directly in the hot oil. Fry until golden, drain, and serve.
• Variation: Sardines are also delicious without a marinade. Simply coat with flour (not necessary to remove bones) and fry, or eliminate the flour and grill them. Sprinkle with coarse salt.

Steps:

• Preheat a clean grill to a medium-high temperature (preferably a charcoal or wood grill).
• Season the steaks with the Recado Adobo, and place them on the hot grill. Grill the steaks to your desired degree of doneness, about 4 to 5 minutes on each side for medium-rare.
• Position a rack several inches from the broiler, and preheat the broiler. Place a bed of the beans in the center of each ovenproof plate. Top the beans with a tortilla, and then place the steak on top. Add the salsa and a slice of cheese over each steak. Place the plates under the broiler, just long enough to melt the cheese. Serve immediately.
• If you don't have a broiler or a plate that can withstand the high temperature, or if you prefer to complete the dish outside on the grill, then about 2 minutes before the steaks are done, top them with the salsa and cheese while they are on the grill. Cover the grill to melt the cheese.
• Toast all of the dried spices in a dry skillet over medium-low heat until fragrant, about 1 to 2 minutes. Remove from heat and let cool. Then grind cooled spices in a spice grinder or molcajete. Stir in the salt and olive oil, and combine thoroughly.
• Render the bacon in a large stockpot over medium heat until browned. Then add the onion and garlic, and cook until tender, about 3 to 5 minutes. Add the stock, bay leaf, and thyme, plus 1 cup each of all the beans, and bring to a simmer. In a blender, puree the remaining 1 cup of white beans and the tomato until smooth, and then add them to the pot of beans. Then add the chorizo, spinach, squash blossoms, jalapenos, cilantro, and marigold, and stir to combine. Season, to taste, with salt and pepper.
• Toast the garlic over medium heat, preferably over a charcoal grill. Continue toasting until tender all of the way through, and then peel the husks off. On the grill, char the tomatoes, onions, jalapenos, and tomatillos until their skins are blistered completely. Remove all of the skins from all of the grilled vegetables, and then cut the stems off the jalapenos. Puree all of the grilled vegetables in a blender. Alternatively, use an immersion blender to puree. Pour salsa into a bowl, and season, to taste, with chopped cilantro, lime juice, and salt.
• This salsa can be adjusted depending on the desired flavor. You can substitute chipotle peppers for the jalapenos, etc.

Steps:

• Combine the steaks with the Adobo in a shallow nonreactive roasting pan and let marinate at room temperature 2 to 4 hours or overnight in the refrigerator.
• Preheat the grill or broiler. Lift the meat from the marinade, shaking off the excess, and season all over with salt and pepper. Cook over moderate heat, or 4 inches from the broiler unit, turning frequently and brushing several times with the marinade during the last few minutes, until slightly charred, about 10 minutes.
• Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 minutes to soften.
• Transfer the chiles and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or two of water if necessary to thin. Set aside.
• Heat the olive oil in a medium saucepan over medium-high heat. Saute the onions until golden brown, 8 to l minutes. Stir in the garlic and cook briefly just to release the aroma. Then stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes.
• Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes. Adobe can be stored in the refrigerator 1 week or frozen indefinitely.

Steps:

• Place the bread crumbs in a large bowl. Cover with milk and soak for 2 minutes. Add the onion, the beaten egg, ground beef, lime juice, ketchup, garlic powder, salt, and paprika and work the ingredients together with your hands or a wooden spoon just until combined. Form the mixture into 12 small 1-inch thick patties and refrigerate them for at least 45 minutes or up to 8 hours.
• Heat the olive oil in a large skillet over medium-high heat. Add about 1/2 of the burgers and brown them on each side, flipping with spatula, 5 to 7 minutes. Set the fritas on the rolls and cook the remaining burgers. Serve with generous amounts of ketchup.

Steps:

• Toast chiles over gas flame until soft and brown, turning frequently. Transfer to saucepan. Add vinegar and water. Bring to boil. Reduce heat to simmer and cook until softened, about 10 minutes. Transfer to blender or processor. Puree until smooth paste forms. Heat oil in heavy medium saucepan over medium high heat. Saute until golden brown, about 10 minutes. Add garlic and stir until fragrant, about 1 minute. Add stock and chile mixture. Bring to boil. Reduce heat to simmer. Cook 20 minutes, stirring frequently. Mix molasses, orange juice, lemon juice and tomato paste in small bowl until smooth. Add to sauce. Simmer 15 minutes. Season to taste with salt and pepper.

Steps:

• Stir carrots, celery, onion, and oregano in a bowl. Transfer half the mixture to a 7 1/2-by-9 1/2-inch glass baking dish. Sprinkle with 1/2 teaspoon salt; season with pepper.
• Lay sardines, skin side up, over vegetable mixture in dish. Top with remaining vegetable mixture. Sprinkle with remaining 1/2 teaspoon salt, and season with pepper. Stir vinegar, sugar, and 1 cup water in a medium bowl until sugar has dissolved. Drizzle over sardines and vegetables. Cover, and refrigerate until sardines are opaque and slightly firm, about 1 1/2 hours. Drain. Drizzle sardines and vegetables with oil, and gently toss. Transfer to a platter.