I was watching chef Richard Blais on the Rachel Ray Show and all the food he made looked and sounded so delicious that I wanted to make it. This was during the coronavirus pandemic and I couldn’t make all his recipes yet but I was able to make his salsa verde and put it on a NY Strip Steak and a day or two latter but it on a salmon and IT WAS FORKING DELICIOUS! I didn’t have carrot tops to add to the recipe but even without the carrot tops it still was amazing. I also enjoy his restaurants. I loved my amazing meal I had at his restaurant in San Diego. I also liked his casual restaurant in Las Vegas called the Crack Shack. A special THANKS to chef Richard Blais for sharing this Forking Delicious Recipe.

ingredients for around 6 servings

1 teaspoon anchovy paste (I filled a teaspoon heaping with anchovies)

1 Tablespoon raisins (I used golden)

1 garlic clove (ground to paste or microplane)

1/2 cup fresh parsley leaves

1/4 cup fresh tarragon

1/4 cup carrot top greens (this I left out because I didn’t have)

1 Tablespoon fine chopped jalapeño

2 Tablespoons capers

1/4 cup extra virgin olive oil

1/2 lemon – (just the fresh squeezed juice)

fresh crushed sea salt to taste

fresh ground black pepper too taste

Directions

Blend and add salt and pepper to taste.

How I made the steak. I salt and peppered it. added a small block of frozen olive oil and vacuum sealed it in a bag. Put it in a 130 degree sous vide machine for three hours. Dried it off with a paper towel (still had paper towels). Fried it in a pan with some canola oil at high heat about maybe a minute on all sides to sear and added salsa verde.

Both dogs were there but it was hard to get my bigger dog in the photo.

We all Forking Enjoyed The Richard Blais Salsa Verde on the NY Strip and Latter on Salmon!

A special THANK YOU to chef Richard Blais for sharing his FORKING SCRUMPTIOUS DELICIOUS Salsa Verde recipe!