Omnomnivorous

For some reason, I've been on a sardine-buying kick for the past few months, but not so much with the sardine-eating since the end of summer. I mean, I'm perfectly happy in hot weather to peel open a can and eat it plain, but cold weather seems to call for something more substantial. I kept thinking about combining them with noodles in some way, but something else still seemed to be needed.

While looking for sardine recipes, I came across some mentions of Alton Brown's sardine'n'avocado sandwich, which seems to be amenable to all sorts of minor ingredient modifications (and incidentlly, is ascribed a major role in his comfortably shedding 50 lbs). I'm not a big fan of avocados, but I figured I'd give it a try. (Recipe tweak below.)

Wow. It's tasty and intense (like a tuna salad turned up to eleven) and very very filling. And reasonably cheap, depending on your ingredient choices/sourcing. One small sandwich, made with a Trader Joe's michelette roll, was quite sufficient for lunch, and there's definitely enough left of the sardine/avocado mix to make another sandwich for dinner. Though on the way back from TJ's, I aslo stopped by Safeway to hit the ATM and they had chicken on sale, so there's also 5 lbs of chicken thighs waiting to be baked for dinner and later application toward pot pie or soup or whatnot. And I've also creamed together enough butter and sugar for the seasonal batch of the wombat-consort's ancestral orange cookies, which I'll finish mixing up after the chicken is baked.

Hmm. Perhaps I should remember to eat breakfast before making food production plans.

Anyway, my modified sardine/avocado stuff follows the cut. ( Read more... )