Every year at this time I make my famous (insert silly smiley face here) Irish kick-ass salsa. Its deadly to all wimps, wussies, democritters, the very young and elderly alike. It takes me a good two hours of construction.
This afternoon, after I closed the shop, I ran to several markets for the ingredients. I'm finicky about my fresh vegetables. So, I arrived home with a truck load of bags, and the makings of a fish dinner.
No, I will not detail a list or recipe...sorry, it's mine. Suffice to say I make a base and include a small portion of fresh ingredients into the base, and then smack it to death in a blender. This base is poured into a very large bowl and then I chop and add fresh vegetables. Tomatoes, bell pepper, cilantro, onion, and various peppers. I also include salt, black pepper, Tabasco sauce, and the seed of one of the fresh vegetables. Guess which.
The salsa must be thick. I then refrigerate over night, and this step is very important...overnight. The salsa will thicken, almost congeal. When a chip is dipped into the sauce and released it should stand without tipping over.
Your taste may vary but I appreciate Nacho Cheese chips with mine...my wife like those tasteless plain chips - but then again she's from Georgia.
I had a hankering for fish. I satisfied my craving.
I sauteed the fish, after a dip in egg wash and seasoned flour, in olive oil and butter. As the fish sang its happy song I placed a batch of fresh asparagus in a bit of olive oil and butter with a dash of white wine vinegar and placed pot of grits to fire. For you Yankees that's fine ground corn. Try it.
After I plated the fish I made a simple wine and butter sauce with shallots and garlic with a dash of Balsamic vinegar. I reduced the sauce by half. If you have a cardiologist on speed dial forget the butter as I use full stick...real butter.
Dinner is scheduled for 1800 hours...hurry.