Grilling in January: Bon Appetit's Fried Salsa Verde

My memory for year-over-year weather is pretty unreliable, but I feel safe in saying, based on photographic evidence and internet consultation, that this winter has been a mild one in Spokane. Joel's been on a couple bike rides, we haven't had to keep a faucet dripping overnight, and I've seen icicles just once.

On Friday, I even cooked outside. I cleaned off the grill's summer residue and threw a couple of steaks over the fire. I've always thought that grilling is for all seasons, but it hasn't been until this year, when I have an honest-to-goodness grill, and a clear pathway to it, that I've been able to put that thinking into practice. 

The impetus was a recipe I found while deleting photos from my phone. At some point I screenshotted a recipe for a fried salsa verde, and miraculously it was something that still sounded good to me many months later. Even though I hate the thought of frying anything. (I don't care about the method, it's the cleanup that scares me away.)

It was a recipe in which a couple stars aligned: fresh herbs were 50 percent off at Rosauers, and I had everything else but steak (which was cheap) to make this fancy-tasting meal, including some

red potatoes that would be perfect alongside. 

If you've read the last post as well, you'll notice that 2019 is turning out to be a magnificent year for sage.

I promise the salsa verde's there. #candlelitphotoprobs

Fried Salsa Verde

adapted from Bon Appetit

1 c. sage leaves

1/2 c. rosemary leaves

vegetable oil, for frying

Kosher salt

Pour about an inch or two worth of oil in a small saucepan, and heat over medium heat. Test one sage leaf - it should sizzle when you drop it in. When hot enough, drop the remaining sage leaves and fry 15-20 seconds, until the sizzling subsides. Remove with a slotted spoon and place leaves on a paper-towel lined plate. Season with salt. 

Add the rosemary leaves to the hot oil and repeat the process, removing them to a paper-towel lined plate as well and season with more salt.

In a separate bowl, combine...

1/2 c. finely chopped parsley

1 garlic clove, finely grated (I use a Microplane)

2 tsp. red wine vinegar

1/4 c. olive oil

Several grinds black pepper

Crush the fried herbs with your hands (I find this to be easiest - otherwise you could use a mortar and pestal, or try with a spoon and some elbow grease) and blend in with the parsley mixture. Season with salt if needed. Let mixture sit at least 15 minutes and up to 6 hours. 

Serve with steak, potatoes, even a citrus salad. Or eggs. Put it on a sandwich. This stuff is really so good and the texture of the fried herbs is best the day it's made. But I used leftovers the next day and it still tasted excellent.