John Carey says:
Best tuna salad ever:
a little mustard powder
(Himalayan pink) sea salt – “enough”
mayo – of course
the bread was from trader joe’s bran honey country bread (toasted)
topped open face with cracker barrell sharp cheddar
side of Bubbies pickles
let’s see some other contestants!?
Betsy’s favorite steak sauce
Nick Stellino’s Balsamic Vinegar Sauce
2 T olive oil
1 T butter
4 garlic cloves, thickly sliced
½ onion, chopped
1 t red pepper flakes
1 T fresh rosemary, chopped and ground into a fine powder
2 c balsamic vinegar
2 c chicken broth
1 T softened butter mixed with 1 T flour into a soft paste (optional)
In a saucepan, cook the oil, butter and garlic over medium heat for 2 to 3 minutes. Add the onion, rosemary (chopped finely is okay) and red pepper flakes and cook for 4 more minutes. Add the vinegar, raise the heat to high, and cook, stirring well until it reduces by half, about 5 minutes. Add the broth, bring to a boil then simmer for 35 to 40 minutes. If you like the sauce thicker (we do) bring it back to a boil and add the butter-flour paste 1 t at a time while whisking well, until it reaches the consistency you like. You may not need to use all the paste.
If you like, strain the sauce (we do) and before you serve it place back in the pan over low heat and swirl in 1 T butter. This will add some sheen to the sauce (we like sheen).
This stuff is awesome, on plain beef, like a steak or any roast. Also freezes well.