Sunday, March 21, 2010
Little Salty Cured Things, Berry Cookoff, and Daylight Savings Time!
Posting this a little late - but better than never. So last Sunday, we had a really delicious Sunday lunch. It was a little later in the day so that Christina wouldn't miss it after work. The main dish was taken from Alton Brown of Food Network. He was giving tips on his 50-lb. weight loss. It sounded very interesting, so we gave it a shot. You begin with canned sardines marinated in their own oil, with red wine vinegar, lemon zest, and pepper. Next, you brush sourdough bread slices with some reserved oil from the sardines, and broil them for a short time until toasted. Alton Brown recommended not taking your eyes off the broiler, and he was not kidding! While the bread is toasting, but without taking your eyes off it, mash some avocado. Spread avocado on the toasted bread, then break up the marinated sardines and spread it onto the avocado. Finish by adding a little salt and a squeeze of fresh lemon. Everyone loved it. We rounded out the meal with baked butternut squash, cantaloupe melon balls, and a a green salad. Since Daylight Savings Time had just begun, we had time to take a walk around the neighborhood. When we returned, we divided two servings of dessert from Saturday's Oregon Berry Cookoff between the 6 of us. We had marionberry cobbler from Steve and Kathy Keck's Oregon Coast Catering, and cheesecake from Bill & Vivian's in Lincoln City. It was just the right portion for all of us. We'll definitely try this again!