Sagebites With A Bite

• 20 large fresh sage leaves
• 20 small anchovies or anchovy pieces
• 1 egg, beaten
• 5 tablespoons corn meal, blue is lovely if you have it
• 2 teaspoons achiote (annato, cumin, black pepper, allspice and cloves)
• Dash kosher salt
• Dash fresh milled black pepper
• 1 tablespoon chopped haberno or jalapeno peppers
• 3 tablespoons preferably pan sauteed or roasted interesting corn kernels in
• 1 teaspoon black gomasio (black sesame and sea salt)
• 1 tablespoon additional options including crumpled feta, chopped pimento, pinion pine nuts, etc.
• olive oil for saute
• wedge of lime with serving

1. Lay your sage leaves down on a cutting board.
2. 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.
3. 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.
4. Roll up the composition and dip in a beaten egg.
5. 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.
6. 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.

sage, anchovies, egg, corn meal, annato, kosher salt, black pepper, peppers, corn, black gomasio, pimento, olive oil, lime

Taken from food52.com/recipes/6357-sagebites-with-a-bite (may not work)