Sunday, July 13, 2014


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Tuesday, July 1, 2014

Recipe for Anchovy Steak

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4 Servings
4 xBeef filet steaks
2 tblOil
3 ozButter
8 xAnchovies, washed
8 xPitted olives, chopped
Lemon juice

Instructions: Combine olives & anchovies with butter, lemon juice & pepper. Stir steak in oil & quickly grill on each side; season with salt & pepper & serve with olive mixture.

Recipe for Anchovy Spread

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6 Servings
2 ozAnchovy fillets, drained
1 tblMilk
2 tblButter, softened
1 ozBel Paese cheese
1 tspLemon juice
3 pchCayenne pepper
3 pchGround nutmeg
1/4 tspHot-pepper sauce
2 tspCapers, drained, finely chopped
Hot toast strips
Radish slices

Instructions: Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then pat anchovies dry with paper towels.

Chop anchovies finely and put into a bowl with butter and cheese; mix well.

Add lemon juice, cayenne, nutmeg and hot-pepper sauce.

In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally. Add capers and mix well. Spread thinly on toast. Garnish with radish slices and watercress.

NOTE: This mixture will keep in refrigerator for up to 5 days.

Recipe for Anchovy Sandwich Butter

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1 Servings
1/4 lbSweet Butter
3 xCoarsely Chopped Anchovy

Instructions: Combine ingredients and mix until smooth.

Recipe for Anchovy Salsa

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1 lrggreen bell pepper, roasted, peeled, seeded and cut into 1/2 inch dice
1 lrgyellow bell pepper, roasted, peeled, seeded and cut into 1/2 inch
1 smred onion, cut into 1/2 inch dice
3 xcloves garlic, minced
3 tblchopped fresh parsley
2 smcans (2 ounces each) anchovies, drained, patted dry and chopped
Juice of 2 lemons
1/2 cupolive oil

Instructions: Combine ingredients in mixing bowl. Keep refrigerated for up to 24 hours.

Serve salsa with chips or plain croutons.