Tags
basamic vinegar, black pepper, Dijon mustard, fresh herbs, kosher salt, lemon juice, olive oil, shallots, sriracha, tomatoes, Worcestershire sauce
This isn’t exactly a salsa in the Mexican-dip-for-tortilla chips sense, but more of an uncooked, chunky thick sauce…maybe a dressing? But, no matter what you call it, it’s a nice change of pace and it’s delicious. It’s great over a steak, on a burger or even on chicken. This is just perfect for summer, when tomatoes come rolling in. Continue reading
It’s autumn in New England. Okay, so it’s autumn everywhere, but New England autumns are a Currier & Ives-type of beautiful. This is The Goddess’s time of year. There’s that little nip in the air, but no frost on the shrinking, post-Halloween pumpkins just yet. The flavors of fall are big, bold flavors. This sauce is a perfect mid-week sauce, but why wait? 
KayJay, the love of The Eldest One’s life, is a treasure. And on top of that, she makes some of the best salads you will ever care to eat. They are works of art, I tell ‘ya, and this one is no different. The salad is excellent, but the Dijon-Tarragon Vinaigrette is spectacularly good. 
This is The Goddess’s first posting from rainy South Florida, and what better meal than red snapper and shrimp with a great sauce? (Did I mention, it’s all about the sauce? I did…oh, okay!) I had forgotten how often it rains here, but that did not dampen our dinner, the first one together in our little furnished apartment…it’s like we’re newlyweds again! 
