by | Wednesday, May 29, 2019 | 0 comment(s)

Fiddleheads are a sure sign of spring.  Some people love them, some hate them, some are ambivalent, but feel obligated to eat them as a kind of right of passage into spring.

I like fiddleheads. I think they go nicely with citrus flavors  and make a nice platform for the five-spice powder that is the main flavor in our Orange Sesame Five Spice Rub.

Fiddleheads Sautéed with Orange Sesame Five Spice:

  • 2 Cup fresh Fiddleheads
  • 1TBL Butter
  • ½ tsp Tamari

Prepare the fiddleheads: In a sink or large pot submerge the fiddleheads in water, agitate gently. Scope fiddleheads out and repeat the washing procedure. Trim the ends.

Fill a large pot with water and add1TBL salt. Bring the water to a rolling boil; add the fiddleheads and simmer for 4 mins.

Drain the fiddleheads into a colander as you would pasta. IMMEDIATELY run COLD water over them until they are cool/cold to the touch. Shake as much water out of the fiddleheads as you can.

Using clean cloth or paper towel dry off the fiddleheads —if you don’t get enough moisture off of them they will steam not sauté.

Once the fiddleheads are blanched, cooled, and dried. Melt the butter in a 10” skillet over medium heat. Once the butter is melted and the skillet is hot, add the spices let them cook for about 30-45 seconds; or until they are very fragrant. Add the fiddleheads and sauté for about 2 minutes*. The sesame seeds in the rub will toast nicely; once you notice the seeds toasting remove the fiddleheads from the hot pan; this will prevent them from burning.

*If you have excess moisture in the pan let it cook off so you can toast the sesame seeds.

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