Best Jalapeno And Sardine Tartines Recipes

CHRIS MOONEY'S SARDINE TARTINES PLATTER

Chris Mooney's Sardine Tartines Platter image

Provided by Food Network

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

2 tins sardines, packed in olive oil
1 baguette, halved lengthwise and cut into pieces
1 lemon, for serving
Cold butter, for serving
Freshly ground black pepper, for serving

Steps:

Open the tins of sardines, drain off the excess oil, and set the tins in the middle of a lovely, long platter. Halve the baguette lengthwise, then cut into pieces. Toast them, and arrange around the sardines. Cut the lemon into wedges and pile on the platter as well. Serve with a pot of cold (preferably unpasteurized) butter and pepper for grinding over top.

SARDINE ROULADE WITH JALAPEñO, MONTEREY JACK, AND TOMATO SAUCE

Sardine Roulade with Jalapeño, Monterey Jack, and Tomato Sauce image

Categories Mixer Cheese Fish Tomato Bake Jalapeño Gourmet

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

For egg sponge:
3 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/4 cups milk
4 large eggs, separated, the whites at room temperature
For the sauce:
1 garlic clove, minced
2 teaspoons olive oil
a 14-ounce can plum tomatoes including the juice
a 3 3/4-ounce can brisling sardines packed in oil, drained and chopped coarse
2 teaspoons minced pickled jalapeño chili (wear rubber gloves)
1 1/4 cups grated Monterey Jack
unsalted butter, softened, for brushing the roulade

Steps:

Prepare the egg sponge and while it is baking make the sauce.
Make the sauce:
In a saucepan cook the garlic in the oil over moderately low heat, stirring occasionally, until it is golden, add the tomatoes with the juice, and simmer the mixture, breaking up the tomatoes, for 15 minutes, or until the sauce is thickened. Season the sauce with salt and pepper.
Assemble the roulade:
Spread the sauce on the warm egg sponge, leaving a 1-inch border on the long sides, sprinkle it with the sardines, the jalapeño, and 1 cup of the Monterey Jack, and starting with a long side roll up the egg sponge jelly-roll fashion. With the aid of the towel and the wax paper transfer the roulade, seam side down, to a shallow baking pan, brush the top lightly with the butter, and sprinkle it with the remaining 1/4 cup Monterey Jack. Bake the roulade in the upper third of a preheated 375°F. oven for 8 to 10 minutes, or until the Monterey Jack is melted, and slice it.
Make the egg sponge:
Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, butter the paper, and dust it with flour, knocking out the excess. In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking occasionally, for 5 minutes. Transfer the mixture to a large bowl and whisk in the yolks, 1 at a time, whisking well after each addition. In a bowl with an electric mixer beat the whites until they just hold stiff peaks, stir one third of them into the yolk mixture, and fold in the remaining whites gently, but thoroughly. Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350° F. oven for 25 minutes, or until it is golden and firm to the touch. Cover the egg sponge with a sheet of buttered wax paper, buttered side down, and a kitchen towel, invert a baking sheet over the towel, and invert the egg sponge onto the baking sheet, removing the wax paper from the top carefully. Trim 1/4 inch from the short sides of the egg sponge.

JALAPENO AND SARDINE TARTINES

Jalapeno and Sardine Tartines image

This recipe was originally from Bon Appetit using Piquillo Peppers but they are not readily available in my area so I have made the recipe "Home" friendly. If you wish to cut back on fat sub an "no oil" spray on the bread instead of olive oil. "No Oil" is similar to Pam. If you like "HOT" sprinkle the sardines with a few drops of hot sauce before adding the Jalapenos or if you like mild use sweet red peppers. Save some lemon wedges for garnish.

Provided by Bergy

Categories < 30 Mins

Time 23m

Yield 12 Tartines, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

12 1/2 inches thick slices baguette, cut on the diagonal, Apprx 3-inch length each
2 tablespoons virgin olive oil
2 garlic cloves, finely chopped
2 (106 g) cans boneless skinless sardines (packed in water)
6 slices onions, very thin cut separated into rings
3 tablespoons fresh lemon juice
36 capers, well drained
2 large jalapenos, finely chopped
1 bunch parsley (optional)
lemon wedge (optional)

Steps:

Brush each slice of bread, both sides lightly with olive oil or spray lightly with "No Oil".
Place slices under the broiler for apprx 1 minute each side or until the slices area very light brown.
Place the slices on a large platter and evenly distribute the finely chopped garlic on top of each slice.(or if you are not really a garlic lover just rub each slice with a clove of garlic).
Carefully remove the sardines from the cans trying not to break the filets.
Sprinkle sardines with lemon juice.
Top the baquette slices with the sardine filets.
Place a couple of rings of onion on top then 3 capers on each.
Finally sprinkle on the finely chopped Jalapenos.
Garnish the platter with some parsley & Lemon wedges.
Serve & enjoy.