SMARTER TARTAR

LASDI©

Who says you have to do what you're told?   Though necessary for a civil society, structure, rules, and law is not always what's called for in life!  An example?  Tartar sauce!  That's right!  TARTAR SAUCE!  We've been taught a few things about this cool condiment:

it is for fish only

it isn't for vegetarians or vegans

it's probably not good for you

dinner time is the only time

Guess what?  Today we are breaking all the rules when it comes to tartar sauce!  I have a recipe that is fast, easy, and delicious with some variations that can make it edible for all!  And since you control the ingredients, there is no need to worry about compromising your health with preservatives and synthetic additives!

I know my Vegetarian Friends are thinking, "Tartar sauce is for FISH!  I don't EAT fish!"  Well, guess what?  This recipe is so tasty AND versatile, we use it for french fries, tofu bites, and grilled veggies.  For the Vegan Peeps, you're probably thinking, "That's all well and good, but I don't EAT mayo, and tartar sauce is mayo-based!"  Yes, Darlings, for the most part, that's true.  But in this case, you can swap the mayo for vegan mayo, or even go for a silkier, protein-packed version with silken tofu!  Meat Eaters!  You have not been forgotten!  The Hubster and I have used this sassy sauce for chicken, turkey, and even steak tartare!  YES!  Tartar TARTARE!

It’s sure great for dinner, but believe me when I say this is great for a lunchy chicken salad, or a brunchy egg casserole topping!

For the hot month of June here in Texas, and to celebrate the ocean theme this month brings, we actually DID use it for "the best fish sandwich I've ever had!” to quote The Hubster.  Of course, being the low-carb girl I am, we used soft low-carb buns that were flat-top toasted and served alongside some home-made coleslaw (that I plopped a dollop of the sauce on top of, too!), and we were in palate paradise!

So go ahead, Ladies and Gents, break the rules!  Dissolve the myths!  Take five minutes and make this sauce for the foodie freedom you deserve!

LASDI©

TARTAR SAUCE

1 cup mayo (see {IMPORTANT} notes)

1 tsp dijon mustard

1 tbs dill pickle, chopped (or dill pickle relish)

3 tbs capers

1 1/2 tsp lemon juice

2 tbs dill, chopped (see notes)

1 tsp garlic powder

sea salt

cracked black pepper

Combine all ingredients in a bowl, and let sit in the fridge for at least ten minutes to marry.  Serve cold or room temp.  (see notes)

NOTES: As noted above, vegans can easily swap vegan mayo or silken tofu for the mayo in this recipe; however, THE QUALITY OF THE MAYO YOU USE IS CRUCIAL!  You cannot use salad dressing (like Miracle Whip) as a swap here.  I use Duke's and Duke's only!  You can certainly use dry dill for this recipe, but you probably won't get the clean pop fresh dill offers.  Refrigerate immediately unless used right away.  In order to use it at room temp later, take it out about ten minutes prior to using it to allow to warm up a bit.  This sauce will stay for up to a week in a sealed container in the fridge!  But you won't have to worry about that.  Even if you double the recipe, it will all be eaten up with no leftovers to spare!

CHIM-CHIM-CHURRI

LASDI© (photo cred: Adrian Garcia)

Sunday evenings are usually reserved at Garcia Manor. Not always, but we really try to make them our ‘sanctuary’ nights. That can mean hunkering down and resting from the previous week, being productive to get ready for the upcoming week, movie night, catch-up-on-our-shows night, Sunday Supper with pomp-and-circumstance, leftovers on paper plates – any and all of that is acceptable! Most times it means reward night for me! Being the low-carb girl and as-healthy-as-I-can girl when it comes to food, I like to reward myself with something I wouldn’t normally eat. I don’t believe in “cheat days”. Think about it. If you went to your partner and told them you cheated, how do you think they would react? But if you went to them and said, “You’ve been so good to me. I’d like to reward you today!”, don’t you think you would get a completely different reaction? That’s how I feel about my relationship with food and my body. I do the best I can by it, and so sometimes I reward myself with something special!

This reward was on a Sunday evening, so it was the best of two worlds! I don’t eat red meat a lot, but I luh-huh-huuuuv it. I went with a Latin Fusion and made flank steak (grilled, so it was perfect for this hot Texas June summer!), squashed red potatoes, and baked plantains. But let me tell you about the best piece to this reward puzzle: home-made CHIMICHURRI SAUCE! It. Was. MAGICAL!!!!

It made perfect sense to me that the name of it sounded very similar to the song Mary Poppins sings in the magical movie!

Chim chiminey

Chim chiminey

Chim chim cher-ee!

A sweep is as lucky

As lucky can be

Well, it was a full sweep for me, and I was definitely the lucky one!

The magnificence of this condiment is that it not only tastes great on steak or potatoes or with baked plantains, it goes with EVERYTHING. Eggs, shrimp, chicken……the list goes on and on!

So, She-Peeps – REWARD YOURSELVES. May it be ever magical.

CHIMICHURRI SAUCE

1 cup parsley

1 cup cilantro

1 jalapeno pepper, seeded

1 full bulb of garlic (Yep. The whole thing)

½ onion

½ cup fresh oregano

½ tsp sea salt

½ cup red wine vinegar

½ cup extra virgin olive oil (evoo)

Put all ingredients into a blender and jush! That’s it! Add more red wine vinegar or evoo as needed, or if it seems a tad too dry as you’re blending. But only a little at a time! Remember: you can always add, but you can’t take away!

I don’t think there will be any, but you can keep any leftovers in a tight-seal container in the fridge for up to a week or freeze it in some ice cube trays to just pop them out when needed!!