Recipe

Sagebites with a bite

Recipe
No Questions Yet

Photo 1 of 6
by Sagegreen

Photo 2 of 6
by Sagegreen

Photo 3 of 6
by Sagegreen

Photo 4 of 6
by Sagegreen

Photo 5 of 6
by Sagegreen

Photo 6 of 6
by Sagegreen

This recipe was entered in the contest for Your Best Corn Recipe
Chef
Sagegreen's Notes: My version of sagebites has a bit of a bite to it. Some of the ones I have illustrated are the extreme version. What I suggest is to layer your whole anchovy on top of your sage leaf in the...
My version of sagebites has a bit of a bite to it. Some of the ones I have illustrated are the extreme version. What I suggest is to layer your whole anchovy on top of your sage leaf in the proportion of 1:3 (illustrated in one close up), rather than the one closer to the 1:1 ratio pictured. These bites with a bite make a wonderful snack, a blonde pizza topping, or soup addition. MyCommunalTable reminded me of these; my version is a bit different. These pack quite a punch in a tiny package. Let your imagination rule the contents to customize these delectable morsels. If I had access to white anchovies, I would use them. Do use a high grade anchovy packed in oil in any case. I have many versions of sagebites, but these use corn on the outside, as well as the inside. I have thought of creating these in different hues. By mixing the achiote with blue cornmeal, you will create my purple sage variation. Bluesage is simply blue cornmeal. Whitesage is with white corn meal. These are tiny bites, so you will want more than one. There are many variations possible without anchovies. Proscuitto, pancetta, cheese varieties are just some other options. But even people who think they don't like anchovies can like these. Select some interesting tasting corn kernels which you can sautee or roast in gomasio. I meant to include the spikey native cilantro leaves cut on top, but they are now gone. These bites are miniature art works, each one a custom design. I don't try to make them uniform, but each one unique.

Expand Collapse

Serves 4-5

20 large fresh sage leaves Ask a question about this ingredient

20 small anchovies or anchovy pieces Ask a question about this ingredient

1 egg, beaten Ask a question about this ingredient

5 tablespoons corn meal, blue is lovely if you have it Ask a question about this ingredient

2 teaspoons achiote (annato, cumin, black pepper, allspice and cloves) Ask a question about this ingredient

dashes kosher salt Ask a question about this ingredient

dashes fresh milled black pepper Ask a question about this ingredient

1 tablespoon chopped haberno or jalapeno peppers Ask a question about this ingredient

3 tablespoons preferably pan sauteed or roasted interesting corn kernels in Ask a question about this ingredient

1 teaspoon black gomasio (black sesame and sea salt) Ask a question about this ingredient

1 tablespoon additional options including crumpled feta, chopped pimento, pinion pine nuts, etc. Ask a question about this ingredient

olive oil for saute Ask a question about this ingredient

wedge of lime with serving Ask a question about this ingredient

Lay your sage leaves down on a cutting board.
Ask a question about this step
Layer an anchovy on top. It is best to select one that is 1/3 the size of the leaf, unless you really want to showcase the anchovy, as shown in one example.
Ask a question about this step
On top add a small amount of chopped hot pepper and some corn kernels, which were sauteed or roasted with black gomasio . Add your other additions as appropriate such as spices and feta cheese. Spikey native cilantro is great fun to add.
Ask a question about this step
Roll up the composition and dip in a beaten egg.
Ask a question about this step
Next roll this in blue corn meal seasoned with of achiote, plain blue cornmeal seasoned with salt and black pepper, or white cornmeal seasoned with gomasio. Place on toothpicks if you want these as hors d'oeuvres.
Ask a question about this step
Saute (with the toothpick up) in a very shallow amount of olive oil. Serve warm with lime wedges to squeeze on before eating as a snack.
Ask a question about this step

5 Comments on Sagebites with a bite

Lizthechef added about 1 year ago

What kind of anchovies did everyone recommend when I mentioned my aversion? Spanish something? May bite the bullet, as this recipe is tempting!

Sagegreen added about 1 year ago

Just get a wonderful quality anchovy. If you are not a fan of anchovy use a small portion of anchovy and a large sage leaf. You would probably enjoy the white anchovy, which you probably can get easily where you live. They are pretty wonderful!

Sagegreen added about 1 year ago

I just added some new photos that show some variations. You do not have to use anchovies, but they are so good. Hope you will try just a tad of an anchovy in a sagebite!

dymnyno added about 1 year ago

I am going to try this... know how I love anchovies! Craft does a similar thing using sausage wrapped in sage...it was more difficult then I expected to make uniform looking bites

Sagegreen added about 1 year ago

Your white anchovies would be wonderful. Wish we had them more readily here.