D had BBQ'd New York Strip with Chimichuri sauce
Chimichuri has the consistency of pistou or pesto with out the nuts. So when loading up your small food processor or mortar and pestal, play with the proportions to get the consistency you like.
D's Chimichuri sauce
1/2 c Parsely
1/4-1/2 c Olive Oil
1T Red Vinegar
1 t salt and pepper
1/2 t red pepper flakes
Squeeze of Lime, half a lime
Process until chunky but even. Don't over puree to peanut butter.
D's adapted Coleslaw (serves two generously)
1/2 small red cabbage
1/2 small green/white cabbage (slightly bigger than a softball)
1 small red onion
2 large carrots julienned
2/3 c mayonnaise (use real or olive oil real)
1/4 c sour cream
2 T lemon juice
1/4 t sugar
1/4 t hot sauce (like tabasco)
Shred cabbage, thinly slice onion, and julienne carrots and toss together. Whisk the wets together and toss until thoroughly coated. Salt and pepper at the end. Refridgerate for a hour if you can.
When I got home, I had:
Coleslaw with smoked salmon with Black Olives
2 c coleslaw
2-3 oz smoked salmon flaked
10 pitted olives
Don't toss, just stack. The black olives really went really well with the slaw. I think the next time I might suggest we put it directly into recipe. YMMMM
Had a Corte Giara Pinot Grigio. I'm buying a case of this. This is awesome.
We also had a Ristow Cabsav. IT WAS amazing! We didn't finish it and had some the next day and it wasn't as nice. We did pump it but it didn't matter.