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Thursday, May 5, 2016

Anchovy

Wednesday, October 26, 2011

(Photo)
Larry Eiker
Love it or hate it (give it another try!), there is no denying the versatility and flavor-packed punch of the little fish that blend in and are completely unrecognizable to the palate other than lending a rich flavor. Most people around here have eaten anchovies in the basic pizza or an antipasto salad. But they are used in many great recipes like dressings, sauces, spreads, salads, soups, broths,

potatoes, remoulades, steaks, Worcestershire sauce, sea foods and some versions of Café de Paris butter. Does this list give you an idea that you might try these (Engraulidae) or a family of small, common salt-water fish?

There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. They are a small green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. The range from .079 inches to 16 inches in adult length and are mostly slender in size. The snout is blunt with tiny, sharp that eat plankton and recently-hatched fish.

Anchovies are eaten by humans when preserved by being gutted and packed in small tins or jars and sometimes rolled around capers, where they acquire a characteristic strong flavor due to the curing process. Fresh anchovies have a much milder flavor.

To give you some new or wildly new ideas let us try these new recipes.

Remember, that before using anchovies, you have soaked and drained the salt-packed anchovies or if oil-packed, you just drain them.

Deviled Eggs with Anchovy which are made in Memphis at the

Restaurant Iris. Deviled eggs are a popular dish in the South so here is a new idea.

Peel and halve lengthwise 6 cold hard-boiled eggs. Transfer yolks to a small bowl (reserve egg-white halves). Add 6 minced anchovy fillets, ¼ cup mayonnaise, 2 Tablespoons Creole or Dijon mustard, the juice of 1/2 lemon, 1 teaspoon prepared horseradish, and a pinch of cayenne pepper. Mix well and season to taste with salt and pepper. Pipe above yolk mixture into the reserved egg whites halves. Garnish each egg half with ½ anchovy fillet and 1 parsley leaf. Easy enough?

Once again I return to the City of New Orleans and the Sylvain Restaurant. Anchovy and Roasted Garlic Vinaigrette is their home made dressing. Chef Alex Harrell halves 1 head of garlic crosswise and wrap in foil, cut side up. Then he roasts it in a 450 degree oven until tender, about 45 minutes and cool again squeezes the cloves into a medium bowl. Finally he adds 4 chopped fillets; mash with a fork into paste. Whisk in 2 Tbsp. Sherry Vinegar, 1 Tbsp. fresh lemon juice, 1 ½ tsp. Dijon mustard, 1 ½ tsp. sugar, and ½ tsp. crushed red pepper flakes, then ¾ cup extra-virgin olive oil and ¼ cup vegetable oil. Whisk until combined. Season with salt and pepper. Serve over tomato slices or peeled, seeded cucumber slices.

The final challenge is preparing Crispy Potato Salad with Anchovy Chimichurri or Pan Fried Spuds

Start this salad, mix ¾ cup each fresh basil, celery leaves, cilantro, and parsley with 6 finely chopped anchovy fillets. Transfer 1/3 mixture to a medium bowl; add 1 sliced celery stalk and 1 tsp. each extra-virgin olive oil and fresh lemon juice; reserve for garnish.

Purée remaining mixture in a food processor with 1 husked tomatillo, 1 garlic clove, 2 Tbsp. lemon juice, a pinch of crushed red pepper flakes, and ¼ cup extra-virgin olive oil.

Season Chimichurri mixture with salt.

Cut 4 boiled medium potatoes into ¼ inch slices. Heat 2 Tbsp. in a large skillet; add potatoes, 1chopped garlic clove, and 1 chopped anchovy fillet; fry until crispy. Divide potatoes among 4 plates, spoon some Chimichurri over, top with garnish, and drizzle with more Chimichurri.

Now you are at the head of the class. Have A Happy.

Larry Eiker is a Kennett resident who enjoys traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to

share with others.

Larry Eiker
Eiker's Burgoo of Food Ideas