When we enjoy a steak, I often make this incredible “green sauce” which is a form of a refined sauce made from a chimichurri. I start with whatever green vegetables are fresh. I add garlic, ginger and shallots, and I blend them all in a blender with some chicken bone stock. Then I further smooth it out by running the whole blended mix through the cuisinart and finally through a chinois. After that, I reduce it, adding fish sauce, soy sauce, lime juice, red wine vinegar, hot hoeny, sugar and maple syrup and in the end, finish it with butter before serving it as a side to the steak and baked potato. Its a smooth, hot spicy absolutely layered and delicious sauce that amplifies the steak. When there is leftover sauce, you cannot throw it out. It has to be used. What better base for a pizza? Then, we had left over Korean spicy sausage, goat cheese, fresh mozzarella, calamita olives, and fresh tomatoes. It seems like a good blend.
Ingredients:
- Magic Green sauce
- Fontina
- Spicy Korean sausage
- Fresh mots
- Goat cheese
- Kalamata olives
- Fresh tomato
- Red pepper flakes
- Sourdough crust
This is the magic green sauce
My Life: A Memoir 