Double-feature bonus posts this week! My offering to you, Dear Reader, for being a faithful audience. Enjoy!
A few years ago, I found myself buying one of those cup-salads from Whole Foods a lot in the summer. I liked it so much I figured I should start making it, so I can (a)get it without cilantro and (b)stop feeling like such a yuppie for buying a salad I could clearly reverse-engineer to make myself. Now when I’m up for more than throwing together some greens with nuts (read: up for more chopping), I’ll use this mix as the base recipe and improvise from there. I was actually pretty surprised when I couldn’t find a blog entry for this. Perhaps because it’s so straightforward, it didn’t feel like a recipe. This week’s weather in Seattle is sneaking up to the mid-80s, which counts as hot, so here’s a good option for those hot late Summer days when you don’t want to add another degree to your house by turning on cooking appliances. Air conditioning is a luxury, yo.
You guys, I have a confession: I hate cilantro.* I used to think I hate parsley, but in the last five years its resemblance to the flavor of cilantro has faded. Then, I had the privilege to vacation in Chile last year, and there was this sauce that kept appearing at restaurants with the steak. It tasted of garlic, and was full of green stuff. I liked it so much I had to stop a waiter to find out what it was. His reply was: chimichurri. Obvi, K and I had to grab some pre-mixed (as training wheels) packets on our habitual grocery-store-for-travel-keepsakes** run before we left Santiago. I think it was a Carrefour..
Fast forward months later when I finally got around to mixing it up as K seared some steak on the Big Green Egg, some balsamic vinegar, and olive oil, and a bunch of the dry packet. Eh, it was okay, but it also kind of tasted like dried leaves and dust. Long-time readers may notice this packet also made an appearance in one crispy-bottomed oyster mushroom steak post. The sauce was much improved once eaten on top of something, but I feel like anything you pour atop something else, even if a little strong, should be able to stand on its own too.
Now get back in the time machine, and move forward a little more:
I went out and got some actual red wine vinegar to add to my pantry for this, just to get closer to the intended flavor. I was doing another recipe that called for some parsley, and needed to make use of the rest before it sits in a jar in the back of my fridge getting forgotten. Then, I mixed up a big batch of this into 3 mason jars, to last a whole month in the fridge! Continue Reading
Introducing a new category for this blog: crunchy. I’ll be indexing recipes by what’s got that crispy, crunchy thing going on. Contribute by writing in the comments with your top favorite crunchy Food the Wong Way recipes, and stay tuned for a new “crunchy” category in the navigation menu!
Crispy-Bottomed Oyster Mushroom Steaks With Chimichurri Sauce Recipe
– 1 pound of oyster mushroom, get a cluster if you can
– 2-3 tablespoons canola oil (olive oil will smoke more)
– Salt and freshly ground black pepper, to taste Continue Reading