Why I love being married to a chef, Part II Posted on July 3, 2013 by Jessamine in PDX This was my dinner a few nights ago, served al fresco on our new patio! Little gem salad w/ feta dressing, grilled corn and Calabrian chiles Grilled & smoked poussin with “crazy water” and purslane Backyard Sunset Sharing is caring:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Reddit (Opens in new window)Click to email this to a friend (Opens in new window)Click to print (Opens in new window)Like this:Like Loading... Related
I think you would dig it — basically a slow, simmering reduction of fresh tomatoes, garlic, parsley, olive oil and water. It is yum! Reply ↓
Slowly simmered sauce with fresh tomatoes, garlic, parsley, olive oil and water. Once the water has reduced you’re left with a super flavorful sauce. It was sooo good! Reply ↓
Love to hear more about “crazy water.” Looks like my kinda sauce.
I think you would dig it — basically a slow, simmering reduction of fresh tomatoes, garlic, parsley, olive oil and water. It is yum!
I LOVE IT!
Me too! I was so excited to come home to this meal. =)
Oh yeah.
Indeed!
woo whee! And yes, I’ll bite–what is crazy water?
Slowly simmered sauce with fresh tomatoes, garlic, parsley, olive oil and water. Once the water has reduced you’re left with a super flavorful sauce. It was sooo good!