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Friday, May 8, 2015

Tears of Joy over Sardine (canned) Spread

It's been a long time since I made a recipe and it turned out good on the first try. So, my reason for tears of joy.

Sardine Spread
Adapted from:

1 120g (4oz) Sardines, canned, in oil, drained
1.5-2 oz Cream cheese
1 Tbspn Pickled red onions, minced, from Yucatan Red Pickled Onions Recipe
     (see recipe below), or marinate onions in lemon juice for several minutes
1 Teaspoon Lime juice
4 Small 'center of palmfuls' dried Parsley
2-5 Dashes of Paprika
Ground black pepper to taste

Place drained sardines into a mixing bowl.
Add cream cheese.
With a fork, mix, mash, and stir until sardines have become soft and mixed well with cheese.
Add onions and stir.
Add lime juice.
Add parsley, crush the parsley between your palms over the mixing bowl.
Add paprika.
Season with ground black pepper to taste.
Stir well, continue to mash mixture to make it smooth and well mixed.
Serve with crackers or chips. (See how to make corn tortilla chips below.)

Red Pickled Onions
from: Yucatecan Cookbook

2 red onions, peeled and thinly sliced
water needed to cover in saucepan
1/2 cup vinegar
1/4 cup orange juice
1/2 tspn oregano or thyme, dry

Put onions into saucepan, add water to cover, bring to a boil, remove, drain and rinse in cold water.

Place onions into a container.
Add remaining ingredients.
Let it sit for several hours.

Can refrigerate for one week.

Corn Tortilla Chips

When you order lunch in Merida, Mexico, you usually get a stack of fresh corn tortillas.

I like flour tortillas, so I save the corn tortillas and make corn chips at home.

Basically, you place the corn tortillas on a large dinner plate in a circle.
Microwave high for 2 minutes.
Take the plate out and carefully turn the tortillas over.
Microwave the chips, again, for 2 minutes.
The chips should be crisp and dry.
Wait until they cool to break them into bite-sized pieces.

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