“I’m probably not going to be that hungry for dinner. You should just make something for yourself.” Which meant I could use obscene amounts of cilantro, heat and something else. I decided on sardines.
Cost per person $3.26 Over half that is the sardines.
I got a can of tinned mussels in going to try this with tomorrow.
Can you separate the contents in half? Then you can try half as-is, then the other part marinaded with acid-agent of choice.
I’m setting up my weekend culinary experiment for this with plain & smoked sardines, in a spicy tomato-based marinade, as described in other comments here.
I will leave one mussel unadulterated as a control and report my findings tomorrow.
:D
I’m back. I drained the can and added a half half mixture of vinegar and lemon juice for an hour, aside from one. It did not take any taste away, but added a nice brightness to the mussels. I actually highly recommend it!
Muscle Ceviche but cooked
I’m actually cooking up some spaghetti and making a ghetto frutti di mare.
My childhood Christmas dinner. Maybe Christmas eve on occasion if we were doing lasagna or prime rib for Christmas.
Tasting sample, it is so incredibly good!