Wednesday, May 20, 2009

Wednesday, May 20 - Coleslaw, salmon - pinot gris

D made a great slaw that he's been doing for years from Saveur Magazine. It's been adapted because the original calls for fennel and we didn't see alot of nice fennel. I had an ultimate game so he of, rightfully, bought a steak. He is still on his organic committment. Unfortunately, when he went to the butcher and asked what they had in organic, they didn't have his favourite Ribeye, only NY strip. He admitted he was tempted but he didn't.

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.

0 Leave a / Read COMMENTs: