Desperation Mustard Sardines Over Rice Food

DESPERATION MUSTARD SARDINES OVER RICE

Steps:

• I used a rice cooker to prepare the rice, but you could also steam it on the stove (carefully!). Mix 2 cups water, the coriander seeds, the mustard seeds, and 1 tsp dill weed with the rice; (if stovetop bring to a boil and) cook 20 min till rice is done. If you're preparing the rice on the stovetop you may want to wait and add the dill after the rice is cooked.
• Mix ranch dressing, lemon juice, Dijon mustard and the other 1 tsp dill weed in a small dish to make a dressing.
• When rice is done, put in serving dishes. Top with herring steaks (and the sauce from the can); top that with the ranch dressing mixture. Serve.

CAULIFLOWER STEAKS WITH CAULIFLOWER PURéE

Steps:

• Preheat oven to 250°F Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
• Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.
• Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2-3 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10-12 minutes.
• Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.

SELYODKA POD SHUBOY (DRESSED HERRING)

Steps:

• Place potatoes, carrots, and beets into a medium pot and boil until all vegetables are tender. Boil eggs hard. Cool all vegetables and eggs.
• Soak the herrings in milk, covered, in the refrigerator for 2 hours. Rinse and pat dry with paper towels. Cut the fillets into 1 inch pieces.
• Arrange the pieces on a large dish side by side. Put herring meat evenly on the bottom. Evenly place rings of onion on the herring. Using a rubber spatula, spread mayonnaise evenly in a thin layer.
• Mince the potatoes and make the next layer of it. Again spread the mayonnaise over the potatoes.
• Then mince the carrot and spread over the mayonnaise.
• Mince 3 of the eggs and spread in the next layer, add mayonnaise and then the beets. Spread mayonnaise on the beets and mince and spread 1 egg on it to make the dish beautiful.
• This salad must look like a cake.
• Put the dish in the fridge for an hour.

ISLAND-STYLE SARDINES AND RICE

Steps:

• Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
• Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.