Grilled Sardines - Sardinhas Assadas

Yesterday, for very first time, I prepared grilled sardines.

They were absolutely irresistable and what a revelation it was! I have worked with many Portuguese guys back In Toronto and they were talking about grilling sardines on barbecue every summer weekend. For some reason I was never tempted to give it a try. Too bad that I didn’t try it back in Toronto because during summer months one fish market where we used to shop had fresh sardines flown in from Portugal every Friday and they were sold out within hours. Now I know why.  Is this meal ever simple and good and when I say that it is simple, I mean that it is simple to prepare as well as cook. All you need is about 4 large sardines per person (scaled and cleaned), coarse sea salt, black pepper, caramelized onions (optional), lemon, olive oil and nice crusty Portuguese or Italian buns. As for cleaning the sardines, watch the video from YouTube, it is very detailed.

Needless to say, I bought another bag of frozen Portuguese sardines and when the weather is decent enough I will be grilling again.

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Barbequed Chinese Pork Ribs

Char Siu Ribs

Barbeque pork is used in many Chinese recipes from soups, appetizers, stir fried rice and noodle to on their own with a bowl of rice. I used same marinade for my pork back ribs. After 3 hours of slow roasting in sealed aluminum bag at 290 °F and hit of open broil at 400 °F for 30 minutes they came out nice a sticky, fall-off-the-bone done. What a treat! Maybe I should file it under Dessert, really.

Makes about 2-1/2 cups

The sauce:

Hoisin sauce, 3/4 cup

Soy sauce, 1/2 cup

Rice wine or dry sherry, 1/2 cup

Honey, 1/3 cup

Sugar, 1 tablespoon

1 Tbs. minced garlic

1 Tbs. minced ginger.

2 tsp. Chinese 5-spice powder

Put all ingredients in small sauce pan and simmer, covered, for 10 – 15 minutes stirring frequently. Strain through strainer to remove any solids and save in a jar.

Ribs:

Remove membrane covering the rib side of rack.

Preheat oven to 350 °F.

Take a piece of heavy aluminum sheet that will generously cover the ribs in a sort of sealed bag.

Place ribs meat side down at one end of foil and brush with Char Siu sauce. Turn over rib side down (be careful not to pierce the foil!!!) and rub meat generously with the sauce. Fold over the foil and seal sides by folding over the foil several times. Through the remaining open side pour in about 1/3 cup rice wine, fold the foil over several times to make airtight bag and place on baking sheet.

Place in middle of preheated oven and bake for 30 minutes.

Lower the temperature to 290 °F without opening oven door and cook for 2 hours.

After 2-1/2 hours in the oven raise the temperature to 375°F and remove the ribs.

Cut “X” in the aluminum bag being careful about steam that will inevitably escape. Roll or bend foil to open the bag, brush with more sauce and return to oven for another 30 minutes or till golden brown.

When golden brown, remove and cut into individual rib sections.

Serve with rice but we always eat ribs with rye bread. Don’t ask, just try it, you will like it. Excellent combo, just like a rye bread, chocolate and beer. Best dessert ever J !

 

Cut the bag open after 2 1/2 hours

Fold over the foil, brush with more sauce and return to 375°F oven for another 30 minutes.

Ready to be cut and plated.