vegenaise

I simply love the site sardine society. It is fully dedicated to the noble, cheap and widely available canned sardine, and all-things canned-sardine related. What a great way to honor these humble, delicious and prolific fish.

patê de sardinha AKA sardine paté

patê de sardinha AKA sardine paté

Sardines have a wonderful flavor, are inexpensive and are a rich source of protein. Yet they always seem to struggle under the “canned fish” stigma: too smelly, too fishy, too unrefined, etc. Well, that’s too bad. And rather silly, too. I eat them straight from the can with pleasure all the time. Cooking with them is also marvelous. And don’t even get me started about fresh sardines! Out of this world!

Marcia, a friend of mine back when I lived in Brazil, used to make this patê de sardinha often. She and her husband bought a house and chunk of land in a remote, scenic area nearby a recently constructed damn in the State of São Paulo. They invited friends over to spend weekends and help with the up-keep of the place. In return we had a nice place to stay and a chance to escape from the city during the summer. Since we always got there late and hungry, Marcia always made her sardine paté to tide us over until dinner. We would enjoy it with French bread and lots of cold Brazilian beer. Delish.

patê de sardinha AKA sardine paté

1 can oil packed sardines, drained
4 tbsp finely chopped white onion
½ tsp Worcestershire sauce
½ tsp black pepper
Few drops of hot sauce (sriracha)
3 tbsp vegenaise
½ tsp French mustard
2 tbsp ketchup
Juice of ½ lime
Bread slices

Put all ingredients (except bread) in a bowl and mash with a fork until relatively smooth, cover and refrigerate for about half an hour. Transfer paté to a serving bowl. Eat with any bread of your preference.

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Lynda’s deviled eggs

by Heguiberto on January 30, 2012

I was determined to find a cheap deviled egg platter at a thrift shop in the Mission District of San Francisco this past weekend to present my mother-in-law’s deviled eggs. We went to three or four stores and couldn’t find any (though we made out with vintage shirts.) I was disappointed because I don’t see these dishes very often at regular stores anymore. How could I display the deviled eggs cutely and in the manner in which they deserve?

Lynda’s deviled eggs

Lynda’s deviled eggs

I know that you can cut a bit of the bottom of each half egg off so they could lay flat on the serving tray but that was not part of the original recipe… And who does that anyway?

Fortunately, we didn’t give up and “like they always say” our patience was rewarded. Later that afternoon while shopping at the Ferry Building we found the perfect dish for sale at Sur La Table! Success! And it was selling at a discount price of just $5.99! Plus it looks like a big egg. Wowza!

We spent Christmas Day at Steven’s parents this year. His mother, Lynda, made tons of delicious dishes, both savory and sweet. Thank you! I brought few of her recipes back home and will be producing them for weirdcombinations. Obviously, this is one of them. These deviled eggs are to die for and extremely simple to make. I know its artery clogging but so good!

One thing I just realized is that in Brazil Worcestershire sauce is called molho Inglês, or English Sauce, and I never connected the two names together until now. I did modify it by using vegenaise rather than mayonnaise.

Lynda’s deviled eggs

6 large organic eggs
1 tsp yellow mustard
1 tsp Worcestershire sauce
Few drops of Sriracha sauce
¼ cup vegenaise
Sweet paprika

To cook your eggs to perfection, remove eggs from the fridge about an hour before boiling just to bring them to room temperature. Put eggs in a heavy bottomed saucepan. Cover with water, place on stove at high temperature, bring to a boil, turn it off, remove pan from heat. Cover and let it rest for 17 minutes. Scoop eggs out of water, rinse in cold water, remove shells. Cut eggs lengthwise in halves.

Gently remove yolks and place in a bowl, allow it to cool down if still warm. Add mustard, vegenaise, Worcestershire and sriracha sauces. Using a stick blender, blend until smooth. Fill each egg white with the spicy yolk paste. Place in deviled egg dish. Sprinkle with paprika and serve.

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