After a pint or two of Guiness at a very unlikely Cow Hill
establishment, complete with red necks, biker wannabes,
cowpokes, and the handyman I hire for minor home
improvements from time to time, I gave a friend a ride home.
She gave me a decent bunch of Italian flat leaf parsley.
Back home, I chopped three ample cloves of garlic and put
them in a bowl with a couple of tablespoons of garlic and
zapped them in the microwave for thirty seconds. Zapped them
again for thirty seconds. And again. Once it had cooled, I
minced the parsley and a couple of anchovies and added them
to the oil. Added a squeeze of lemon juice, some Dijon
mustard, some salt and pepper and mixed thoroughly.
I had some grilled veggies left over from last night
(radicchio and zucchini tossed in olive oil and lemon juice
and salt and pepper) and some steamed chard with garlic,
also left over. I warmed them and turned to the cauliflower
which I separated into florets, tossed in olive oil, salted,
dashed with cayenne, juiced with lime and zapped in the
microwave. Once it was hot, I put it into the oven at 400 F
and let it roast for about half an hour (maybe 20 minutes)
while I tended to the beef.
The beef was a rib eye steak which I'd earlier dressed with
salt, pepper, and lime juice. I grilled it till it was rare
and let it rest. After about ten minutes, I sliced it thin
and spread the parsley mix over it liberally.
As Molly Bloom might put it: Yes, yes, yes, I said,
yes, I will.
modom