About me



 People ask me about the name of my blog and the Radish part.  I used radishes because they are visual attractive, round and red. And when old, they are old a little caustic and biting.   Sometimes that is me

 I live in Northeastern Florida, and I moved here from Puget Sound of Washington.   My subject matter is always in flux.  I go through different crazes and my blog goes with me.  I enjoy food, photography, I love my family, and I am creative always.  I write about life.   Lately I have included some politics and religion.   

« July 20, 2016 | Main | »

July 19, 2016

Argentineans make this chimichurri sauce for their meat dishes and the French have a similar sauce replacing the red pepper with anchovy.  I made this sauce to add to my grilled skirt steak.  

Here is the recipe:  Take a large handful of parsley, sans stems, chop, add three large finely minced garlic, some chopped , add 2T of wine vinegar, and a 1/2 cup olive oil.    Add either a chopped anchovy, or a red pepper that has been charred and peeled.  

I loved the sauce, Mr. Radish did not.  He did not want his meat mixed up with some fancy________ sauce.  

I used the leftover sauce to marinate monk fish which I then grilled.  I used the last bit to add to mayonnaise which has been used on fish, hamburgers.  Excellent uses.  

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Reader Comments (3)

Looks pretty tasty. I just bought a Vitamix and I think I'll go on a three day veggie juice fast.

July 19, 2016 | Unregistered CommenterRoxi

go for it Roxi.

I still had some of it left and I used it on cold green beans. This little baby was worth the minor effort I put into it.

July 20, 2016 | Unregistered CommenterRadish

Yum. I'm going to make!

July 20, 2016 | Unregistered CommenterMCVwasHere

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