Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Mariners Caponata

Caponata has been revered throughout Italy prepared in too many ways to even mention. . With the Mediterranean on one side and the Adriatic on the other, it goes without saying that seafood and fish would find their way into caponata. I have taken the liberty to indulge that influence below to create a subtly flavored Mariners Caponata. Sardines have been a way of life here in New England so it is only natural to add them to a great, Italian spiced dish.

Ingredients

For 3 people

Recipe

  • 8 ounce(s) fresh asparagus
  • 1 medium-sized eggplant, peeled, cored and diced
  • Salt
  • 1 (3.75 ounce) can sardines in olive oil
  • 1/4 cup(s) olive oil
  • 1 teaspoon(s) minced garlic in oil
  • 1 medium carrot, peeled and sliced thin
  • 1 lb(s) poatoes, peeled and diced small
  • Juice and grated rind of 1 lemon
  • 1/4 cup(s) apple cider vinegar
  • 1 tablespoon(s) capers
  • 2 teaspoon(s) honey
  • Salt and black pepper to taste
  • Slices of toasted Foccacia bread, optional

Mariners Caponata Directions

  1. Trim the asparagus and cut into 1" pieces: set aside. Place the eggplant in a large bowl and liberally sprinkle salt over them, turning so that most of the dices are touched by the salt. This shouldn't take any more than 2-3 teaspoons. Let this set for 20 minutes. Rinse well under cold water, let drain and pat dry with paper towels.
  2. In a large skillet, add the olive oil and garlic over medium-high heat. When hot, add the carrots and saute for 3-4 minutes, or until starting to soften. Add the eggplant, asparagus, potatoes, juice and rind of lemon. Cook, while frequently stirring, for 3-4 minutes, or until carrot is crisp tender. Reduce heat to medium-low and add vinegar and capers. Allow to simmer 2 minutes.
  3. Remove from heat, add honey and season to taste with salt and pepper. Serve with sardines lining each plate.
Top