Sunday, February 12, 2012
While I had the smoker at the perfect temperature I threw on a few marinated sardines.
Lavished with a bit of olive oil laced with Vietnamese Salt and Pepper, fresh lemon in the form of zest and juice and a scant bit of sugar for balance my sardines were worth the effort!
The results yielded an excellent appetizer of fresh saltines (the filet pulls away from the teeny bones with the help of a butter knife) and freshly-mixed cocktail sauce!
Saturday, February 11, 2012
I might be going a little overboard with the smoked meats but it's so irresistable when it's so easy! This classic market and festival favorite among Tuscans is easy to recreate at home in America!