Peruvian Green Sauce is a jalapeno, cilantro, garlic lover’s delight! I really must say that this is WAY BETTER than ketchup! I eat it on everything an by itself!
The last week has been a blur. Or should I say, the last week and a half? It took awhile to get things back to “normal” after coming home to paint dust and splatter. I cleaned each and every cabinet out and was happy with my work. Yes, I still have the refrigerator to do but cabinets that haven’t been cleaned inside, in probably years, are finally clean again. There is a certain sense of accomplishment in that.
No sooner had I finished, than Manservant came up the steps, saying that Alex was coming home tomorrow. Which meant cleaning the rest of the house… Not that Alex would care, but I just felt the need to get it done. It was nice to have a visit with him and actually not have a ton of things to do. And I was glad I cleaned.
Alex has a way of making each room know he is home. The laundry room held his clothes. The kitchen held his jacket and his computer. Then the den held his computer. Then his room held his computer and his shorts. Then Zoe’s room held him. He is still mattress-less in his room, because that is with him in Vail, until he brings it back. And the bathroom held his clothes, clean and dirty. Of course, the driveway held his car. Things sure have a way of filling up when he is around.
And now he finally has a date that for heading to China. All I can say is “Get ready China, because here he comes!” July 8th will find me shedding tears. So, after hopefully taking the beginnings of a sommelier course in May (which he is wait listed for), he will finally be taking his show on the road. Whatever that show may be. He plans to study more and then hopefully find some type of work in the wine business in Shanghai. I know he’ll be working hard to get ready to go, after spending time in Moab, and a week of rafting and skiing. Right, honey?
So with Alex around we had an exciting Friday night. We started at The Source
-a somewhat new happening spot in Denver. We went early, which was a good thing, and managed to partake of the weekly drink at The Proper Pour
– a perfectly curated boutique wine/liquor shop that is there. They were mixing Negronis, and not having had one before, I didn’t want to miss out. Manservant had a Negroni made with tequila and it was quite drinkable, I must say. (Manservant loved their tequila selection.) I had the classic and enjoyed that, too. If you are in Denver, it is a great store. We bought some tequila and
all the makings for our own Negronis, plus we bought some orgeat syrup. OH man! You will see more on this soon, because it is killer. These folks really know their stuff and I can’t wait to spend another happy hour there again. (No pun, intended!)
From there we walked next door to the Belgian brewery that specialized in sour beers. I thought Alex might lose it when I asked why they were called sour beers. Well, I just wanted the scoop. And no, they weren’t all that sour. So it wasn’t a dumb question, and someone
once told me there are no dumb questions. We had a good sampling and then it was over to La Comida
for tacos and Margaritas. Yes’m, they are good. And they also have gorditas and quesadillas. And brunch… but we didn’t stay THAT long.
It is kind of embarrassing to say, but we still needed dessert. Voodoo doughnuts
came here from Portland awhile ago, and I have always wanted to see what the fuss was about. So after circling like hawks to find a parking spot, because they have no parking, Manservant dropped us off. It was only about 7:30 and there was already a line. I gave strict instructions to Manservant to find a legal
parking spot because on this part of Colfax, the tow trucks are like vultures. Welcome to Denver. Yes it is kind of sickening and over the top, but they prey on cars and you. Well, there was definitely voodoo in the air because as Manservant was leading us back to the car, he spots a tow truck. And yes, the tow truck was towing the truck that was hiding our car. Two girls were crying and helpless, but that didn’t stop the vultures from preying. I felt Manservant’s heart skip a beat as he got into the car and drove us away. OK, he says there weren’t any signs at that exact
space. Ah, but there were “no parking signs” in the lot, I said. I always knew he didn’t listen well. I was told to drop it, but the next time I am driving!
The doughnuts? Yes, they are divine. And the good news is that there are plenty of flavors to try, the next time we go back! The guy at the checkout counter explained all the varieties to us and then he tells us about the Arnold Palmer. Some kind of lemon and tea thing. Sure enough, that is what Manservant wants and then he tells us that is what all the dads order. He threw in an extra mango filled doughnut that was great, but I preferred the cruller with chocolate and peanut butter and bananas. But the the maple and bacon was pretty good,too! Next time, we’ll go more chocolate!
After that expedition we ate pretty healthy! I decided to make Peruvian chicken
because I love their great green sauce. This sauce would make anything taste good. Alex used all of it in the time he was here, because he drizzled it on everything. It is great stuff and would be perfect on fish or eggs or even grilled meat, or as a dip, or just to eat with a spoon. It is perfect over tacos or quesadillas, but maybe not over doughnuts! And the chicken? Well, it was delectable. I rubbed it with a great spice mixture and then slow cooked it on the grill with a touch of smoke. That will come, next post. In the meantime, let’s get to the sauce. It contains a lot less verbage than this post!
3 whole jalapeño chiles, (If you want a spicier sauce leave the seeds in!)
1 cup fresh cilantro leaves
2 medium cloves garlic
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons fresh juice from 1 lime
1 teaspoon distilled white vinegar
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Combine all ingredients in a food processor, except for the olive oil. Blend, while pulsing and scraping down sides of bowl, until fully processed. With machine going, drizzle in olive oil to form an emulsion, similar to mayonnaise. This will thicken upon being refrigerated, but is still not as thick as mayonnaise.
This should become a staple in your kitchen. It is THAT good!
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