M
Melba's Jammin'
Guest
Ever hear of it? A condiment - Middle Eastern, I guess. Israeli.
It was served at Turquoise, a new restaurant on the Upper East Side in
NYC. I couldn't get enough of it.
I made my own version tonight and got a half pint out of it. And then
proceeded to eat half of that with a pork chop (just one per person,
infidels) -- and a fork. Pretty darned good, too.
It's been compared to pesto, but Ida Know about that.
Mine was made from a bunch of cilantro, a bunch of basil (bunch being an
inexact measure rather than a distinct portion wrapped with a rubber
band), some mint leaves, a couple jalapeños, about 3 cloves of garlic, a
little olive oil, some cider vinegar, and a little honey. All whirred
to a faretheewell in the fp. Packed a bit of a punch and I can hardly
wait until morning.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (no pictures
yet, though)
It was served at Turquoise, a new restaurant on the Upper East Side in
NYC. I couldn't get enough of it.
I made my own version tonight and got a half pint out of it. And then
proceeded to eat half of that with a pork chop (just one per person,
infidels) -- and a fork. Pretty darned good, too.
It's been compared to pesto, but Ida Know about that.
Mine was made from a bunch of cilantro, a bunch of basil (bunch being an
inexact measure rather than a distinct portion wrapped with a rubber
band), some mint leaves, a couple jalapeños, about 3 cloves of garlic, a
little olive oil, some cider vinegar, and a little honey. All whirred
to a faretheewell in the fp. Packed a bit of a punch and I can hardly
wait until morning.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (no pictures
yet, though)