Potato, Green Bean & Anchovy Salad

I don't know what it is about those tiny little salty fishes - but anchovies are so packed full of salty fishy goodness it practically oozes out. Once I became a convert to anchovies, I can't figure how I made anything tasty before. Mixed with a pile of new potatoes and fresh beans from a friend's garden (thanks nitaj), spiked with herbs, garlic & made delicious with anchovies, you'll become a convert too.

Go get yourself:

Potatoes, beans & anchovy salad, it's what's for dinner.  

1.5 lbs of new potatoes - steamed or boiled

.5 lb of string beans
3 cloves of garlic - chopped

2 green onions- chopped

3 TBSP of Olive Oil *

1-2 TBSP dill vinegar

handful of cilantro - chopped

smallish handfull of chopped dill

5-6 anchovy fillets chopped 

* for creamy version cool the 'taters & beans and make a mix of mayo (2 TBSP) & grainy mustard (1 tsp), anchovies lemon juice and lemon rind and herbs and dress the potatoes cold.

The how to:

Cook your potatoes to a soft tender stage, add the beans to the boiling water for a coupe of minutes until tender. 

Drain all the water off and set the beans and taters aside. Add the cool oil to a cold pan along with the garlic & anchovies. Set to medium low and slowly warm the mix to release the flavours. *Do not brown.*

Toss the potatoes back into the pot and smash a couple of potatoes to gather all the lose oil. Tumble the potatoes into a bowl and stir in the herbs, vinegar and cracked pepper.

Taste and salt only if necessary. 

Beer pairing: This salad is hearty and would pair excellently with a saison like Logsdon Oaked Bretta, or Weizen Bam Bière.

Salad dressing for adults: Warning mature content

Fondue Voodoo enjoys adults content, in my salad dressing. Strong intense flavours can take a side dish from a wimpy pale nerd to a sophisticated man of mystery. Patum Peperium Gentleman's Relish is the key here, it's an anchovy based paste deep in umami flavour and not for the faith of heart. If you loose all self control and start rolling around your dinning room floor licking your plate, please, take photos and send them to Fondue Voodoo.

Warning: Adult Content

1 tsp Patum Peperium Gentleman's Relish
2 tsp lemon juice
2 tsp dill vinegar
    any herb vinegar or white wine vinegar
1 tsp garlic granules
1/2 tsp drilled dill
1/2 tsp dried parsley

1/2 cup Olive Oil

Whisk Patum Peperium Gentleman's Relish in the lemon and dill vinegar. 

Add the herbs and garlic

While whisking, slowly drizzle in the oliver oil - don't slow down, you don't want to have it break apart.
Dress salad lightly and garnish with good olives, tomatoes, and grate parma cheese on top. 

Sugar and Spice - Maple and Pepper Baked Salmon

Veggie-vores look away, meatitarians get ready to swoon.

This marinade is dead simple and will not your fishnets off. Adapted from Bob Blumer's recipe here.

Your needs:

• Suitable marinating bag (should be air tight) 
• Salmon or arctic char (fillets or steaks)
• Marinade - equal parts maple syrup and soy sauce ( ~1/4 cup each) 
• 24 hours for a fridge nap.

Combine the soya sauce & maple syrup in the bag, slip the fish in and close the bag being sure to squeeze out all the air. Now, for a 24 marinate in the fridge.

Place the marinated fillet on parchment lined cookie sheet and liberally cover with cracked fresh pepper - use much more then you think is necessary - it mellows out when cooked.

Bake at 350 for about 10-15 min until firm in the centre. Don't forget the booze, we went with Russell's Wee Angry Scotch Ale (my review here), it's neither wee nor angry, it's fantastic.