I should turn the oven on, for tonight's baked potatoes. My stomach is starting to get rumbly.
Beef chuck steak (to be thinly sliced). Baked potatoes. Salad, with a store-brand mango-lime vinaigrette (which sounds intriguing). And I think I'm going to fry up some leek rounds, to garnish somehow.
And I bet that mango-lime vinaigrette would make a nice glaze and/or sauce for some grilled shrimp or mahi-mahi too.
*I had to stop into Whole Foods earlier to pick up some olive oil - I'm trying a bottle Chilean stuff this time round - and there was a table set up with samples from
Carrillo Salsa. -And behind the table was the owner/founder of the company - which is based in Rye, NY.
Rye, New York? In any case...
I did indeed sample some of the salsas, and they were all quite tasty. After checking out the ingredient panels I noticed that they were all very low in sodium, which is a rarity in bottled salsas. The owner/founder went on to explain how salt is the last seasoning he adds to his salsas since he wants most of the taste to come from the chiles, tomatoes, tomatillos, garlic, etc. "Salt is cheap, which is why a lot of manufacturers use a lot of it." I went ahead and took home a bottle of their Salsa Verde Refresco©... Which was a perfectly complement to the mahi-mahi I prepared for my dinner.
**And, yes, the founder/owner had very nice blue eyes.
