Maiz brothers' seafood feast

The Maiz brothers prepared a delicious Christmas Eve dinner with nearly seven fishes in Minneapolis this year. The full meal included a delicious aguachile (http://maizwaller.blogspot.com/2015/12/feliz-navidad-from-minneapolis-2015.html?m=1) grilled octopus that Pedro made and was to die for (baby octopus from Spain - $29 for two babies!), whole grilled Bronzino, mussels in a garlic and butter broth and roasted pork belly with onion and fennel. So, so yummy. I'm thankful for these brothers who get along so well in the kitchen!

The next day I did some jumbo sea scallops feared in butter and olive oil with a spritz of lime, served on top of a fresh guacamole with reduced balsamic.

Forget the gravy; give me chimichurri!

Pedro's brother Sebastian is preparing prime rib for Christmas dinner and instead of gravy he's making a red and green chimichurri sauce (I believe at my suggestion after seeing it on a PBS program this morning in Minneapolis. I love that the Maiz brothers are up for any challenge - though the green chimichurri captured below is one that Sebastian regularly makes :)

Let's start with the red version. Simmer finely diced onion (maybe shallots next time) with olive oil and saffron. Let it cool. Add half cup of chopped parsley, 1 garlic clove, one tbsp of paprika, 3 tbsp of sherry, pinch of cayenne, and salt to taste to a mortar and pestle. Add this paste as the base to a bowl and slowly mix in about a half cup of olive oil along with the simmered onions. Smokey and delicious!

Now for the green sauce (get it? They're Christmas colors!) Add to a mortar and pestle salt to taste, one 1 clove of garlic, chile flakes, 1 part parsley, half a part cilantro, a quarter part fresh oregano, couple tbsp of finely chopped shallot and sherry vinegar to taste. Add fresh lemon to the paste in the mortar and pestle, and then transfer it to a bowl and slowly incorporate olive oil. So much better than gravy!

Feliz Navidad from Minneapolis 2015 - Aguachile!

Pedro and I are enjoying our first married Christmas together with his brother and sister-in-law in Minneapolis. Jaime is due to give birth to their first son in a few weeks and the weekend has lots of treats in store. This first, pictured below, is a delicious Aguachile made with chiles from a chile piquin tree in their sunroom. Simply ground 3 chiles with salt and lemon using a mortar and pestle. And then pour the lime sauce over raw shrimp (or cooked like we did tonight) and enjoy. Be warned - this dish is totally addictive.

Thai Curried Beef Stew

A taste of Thailand! A very yummy curried stew for a chilly fall day. I used a food processor to make the curry and found all of the ingredients I needed from the Lotus store in the Strip. Pedro and I made a special trip down this morning in the rain. I served the stew over rice noodles for a filling one-pot meal. Definitely not a quick meal - the curry paste alone took over an hour... But very, very worth it.

Thanks for another great recipe Bon Appetit! http://www.bonappetit.com/recipe/curried-beef-stew

Ingredients

SERVINGS: 4

Curry Paste

• 6 dried puya or 3 dried guajillo chiles, stemmed, seeded
• 1/2 teaspoon kosher salt 
• 1 lemongrass stalk, bottom 4' only, tough outer layer removed, cut into 1' pieces
• 2 tablespoons sliced peeled fresh galangal 
• 2 tablespoons sliced peeled fresh turmeric 
• 1/2 cup chopped shallots
• 1/4 cup halved garlic cloves 
• 1 tablespoon Thai shrimp paste

Stew

• 2 pounds trimmed beef chuck, cut into 1 1/2'–2' cubes 
• 3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
• 2 tablespoons ground dried Thai chiles
• 9 cups beef broth, preferably low-salt
• 1 cup halved shallots
• 3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4'-thick half-moons (about 1 cup)
• 6 fresh or frozen kaffir lime leaves
• Chopped fresh cilantro 
• Thinly sliced Thai basil

Preparation

Curry Paste 

• In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.

Stew

• Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2–2 1/2 hours
• Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time. 
• Garnish with cilantro and basil.

Pittsburgh Salad

The Steelers are playing Monday night football in San Diego tonight and Pedro and I are enjoying a Pittsburgh salad. For those who have been living in a cave for the past decade, a Pittsburgh salad is any sort of "garbage salad" with steak and French fries on top. 

A lot of native Pittsburghers put hard boiled egg and a creamy dressing on their salad, but I prefer an acidic salad so I add bacon, olives (I prefer green), blue cheese, bell peppers, onion and tomatoes with a mustard vinaigrette. Tonight's salad has leftover New York strip steak that we cooked in the pizza oven over the weekend.

Whatever your preference, load up and go Steelers!!

Mediterranean Farro Salad

An easy, fresh and filling one pot meal. Add chicken if you desire more protein. And mix up the veggies you throw in for a great variety of color, texture and flavor. I added an organic tomato to the mix below and substituted green olives for the kalamatas (again, using what I had on hand). I threw in some extra mustard for the dressing along with a little garlic powder (everything is better with garlic!). Tastes even better the next day.

Thanks, Giada! http://www.foodnetwork.com/recipes/giada-de-laurentiis/mediterranean-farro-salad-recipe.html

Ingredients

• 10 ounces farro (about 1 1/2 cups)
• 1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
• 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
• 1/2 cup pitted black olives
• 1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
• 3 ounces Parmesan, crumbled (about 3/4 cup)
• 1 small bunch chives, snipped (about 1/4 cup)
• 1/4 cup sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly ground black pepper

Directions

Watch how to make this recipe.

In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmeruntil the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.

Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigretteover the farro salad. Toss to combine and serve.

SERVINGS: 4 (SIDE); Calories: 334; Total Fat 15 grams; Saturated Fat: 3.5 grams; Protein: 13 grams; Total carbohydrates: 38 grams; Sugar: 5 grams Fiber: 7 grams; Cholesterol: 13 milligrams; Sodium: 888 milligrams

Hot pickles!

I love pickles. And I love all things spicy. So why not combine the two and make a delicious, fresh, crunchy, salty treat?! These babies are spicy!

Follow the below recipe and add sliced jalapeños to the jar of cukes before pouring in the boiling water/vinegar mix. You could really pickle anything with this... Add red onions, red cabbage or green beans. Experiment with different veggies and have fun!

FRESH DILL PICKLE SPEARS

1 or 2 cucumbers, sliced into spears and placed in a glass quart jar with a few sprigs of dill

Heat to boiling

2 tbsp kosher salt

1/4 cup white vinegar

2 cups water

cut- up clove of garlic

Pour the mixture over the cukes, cover with jar lid and when it cools, refrigerate.

To avoid breaking the glass jar, run hot tap water on the outside of the jar just before pouring the boiling liquid in.

Pappardelle with Pork Sugo

This pasta took both Pedro and I back to Tuscany... It's reminiscent of a wild boar sauce we ate in Sienna. I decided to make it as a means to try out our new Le Creuset Dutch oven and it was a huge success.

A few notes on the recipe below. I accidentally bought pork tenderloin roast instead of pork shoulder and thought that I had for sure committed a fatal mistake (tenderloin is super lean and I thought I'd have a difficult time shredding). It actually came out great and saved us a bunch of calories in the end. Tenderloin is a little more expensive though, because it's so lean.

I also used locally grown tomatoes instead of plum tomatoes and that worked just fine. My sauce came out a bit liquidy so I added extra cheese to thicken it up but if I'd had more time, I maybe would have put the pot back in the oven without the lid to let the sauce reduce. In any case, the portions I froze will lose some liquid so the sauce may be perfect by the time we use it for our next meal. Finally I used 2% milk instead of whole milk. The wild boar we ate in Italy was also slow cooked in milk. There's something about the enzymes in the milk that helps to soften pork.

I couldn't find hazelnuts so I omitted that from the recipe and instead topped with chopped parsley and truffle oil.

Enjoy!

Ingredients
SERVINGS: 4
5 large plum tomatoes, quartered
7 garlic cloves, 1 finely grated, 6 left whole
3 tablespoons vegetable oil, divided
Kosher salt, freshly ground pepper
½ cup blanched hazelnuts
2 pounds boneless pork shoulder (Boston butt), fat trimmed, cut into 8 pieces
4 large shallots, quartered
2 cups red wine

2 cups whole milk
1 cup low-sodium chicken broth
5 sprigs oregano, plus 1 tablespoon finely chopped
5 sprigs thyme, plus 1 tablespoon finely chopped
½ cup (1 stick) chilled unsalted butter, cut into pieces
4 ounces Grana Padano cheese, finely grated, plus shaved for serving
1 pound fresh or dried pappardelle

Preparation
Preheat oven to 425°. Toss tomatoes, grated garlic, and 1 Tbsp. oil on a rimmed baking sheet. Arrange tomatoes, skin side down, in a single layer; season with
salt and pepper. Roast until browned around the edges, about 25 minutes. Set aside.
Reduce oven temperature to 350°. Toast hazelnuts on another baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool; coarsely chop.
Reduce oven temperature to 275°. Season pork with salt and pepper. Heat remaining 2 Tbsp. oil in a large ovenproof pot over medium-high. Cook pork in
batches, turning occasionally, until brown, 8–10 minutes; transfer to a platter.
Add shallots and whole garlic cloves to same pot and cook, stirring occasionally, until browned, about 5 minutes. Add wine, scraping up any browned bits;
bring to a boil and cook until wine is reduced slightly, about 5 minutes. Return pork to pot and add milk, broth, and reserved tomatoes. Bring to a boil. Tie
oregano and thyme sprigs together with kitchen twine; add to pot. Cover and transfer to oven. Braise meat until very tender, 2–2½ hours.
Remove from oven; discard herbs and use a potato masher or pair of forks to shred pork and mash vegetables into medium-size pieces. Gradually add butter
and grated cheese, stirring as you go to fully incorporate into sugo.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, transfer to a platter, and toss with half of sugo.
Serve topped with hazelnuts, chopped oregano and thyme, and more Grana Padano.
Do Ahead: Sugo can be made 1 week ahead. Let cool; cover and chill, or divide in half and freeze up to 3 months.

Chilean Pisco Sour

Pedro has been traveling to Chile for work recently and he brought home this excellent cocktail recipe for a Pisco Sour. Pisco is a South American grappa of sorts, only a little smoother. The below recipe serves two cocktails. 

In a vitamix blender, combine a cup of ice, the juice of two limes plus the remains (rind and pulp) of one half of one of the limes, three shots of Pisco and a heaping table spoon of powdered sugar. Once blended, strain into a cocktail glass and garnish with lime and bitters.

Enjoy!

Som Tam Marakor (Spicy Green Papaya Salad)

This dish is, hands down, the best souvenir we brought home from our honeymoon in Thailand. We learned to make it during a day-long cooking class at the Samui Institute of Thai Culinary Arts on the island of Koh Samui.

Beyond the instructions written below, you'll need to know how to shred the papaya. You can do so by peeling it, and then making a bunch of fast chops into the meat of the papaya lengthwise. Once you've done so, shave down the fruit hoirzontally to remove shreds or strands. 

Also, while using a wooden mortar and pestle is best, I chop mine in a food processor and let sit for a few hours before serving so the dressing and really come together.

This sald takes a while to prepare and is pretty labor intensive so I make it only on special occasions, but it's totally worth it.

Cactus for breakfast!

One of my favorite "guisados" (or stewed sides) from Mexico is a nopal cactus that has been de-spined and cut into squares. Known as "nopalitos" these little guys are excellent alone or on a taco or as a sort of relish. The key is to sautée these with onions over medium heat until the nopales release all their gooey secretions. You'll know when you start hearing the cactus sizzle against the bottom of the pan (they can take a while to soften up - count on about 20 min). Rick Bayless (one of my favorite American chefs who specializes in Mexican cuisine) has an interesting recipe for them here: http://www.rickbayless.com/recipe/nopal-cactus-with-caramelized-onion-guajillo-chile-and-fresh-cheese/. 

For breakfast the other day I made them with a splash of chicken stock, salsa Maggie and Asian chile paste.

Beach Bacon and Raspberry Bites

The Waller family is enjoying a week at the Outer Banks and I threw together this appetizer for happy hour (5:30 p.m. sharp!). The recipe was inspired by a similar crostini creation that my mom and I watched from Giada on the Food Network this morning.

Start with a fresh baguette. Slice thinly and toast in the oven with olive oil drizzled on top.

Meanwhile, work on the toppings. The first layer is a mix of goat and cream cheeses with crushed garlic and lemon (it actually works a little better if you prep this ahead of time and let sit for a couple hours for the garlic and lemon to settle with the cheeses). The second layer is a thin dallop of raspberry (or fig) jam with a little Tabasco. I mixed about 1/2 c. jam with 4 squirts of Tabasco and spread this across all of the crostinis. Then spoon a mixture of carmelized diced red onions with crispy bacon bits. Garnish with freshly julienned basil.

Enjoy with cocktail hour!

Pete's Spicy Hummus

Pedro makes hummus for us all the time. It's great to have a healthy snack around the house and to take to the office. The ratios listed below are rough estimates from Pedro's version, but every batch turns out a little different so play around and see what works for you!

Also note that you'll need a high horsepower blender to make the hummus smooth and creamy. Try a blendtec or vitamix from Costco. 

Add 2 cans (drained) of chickpeas to the blender. Throw in 2-3 large cloves of garlic (we like ours spicy with the garlic!), 1/4 c. tahini, juice from two limes, between 1/4 and 1/2 c. water, depending on how thick  you like your hummus, olive oil, salt and pepper to taste.

This makes an excellent base to play with. For Pete's spicy hummus we add one raw jalapeño with the seeds. Other examples of things to give your hummus an extra kick include sun dried tomatoes, pesto, or Asian peppers! The sky is the limit.

Serve with pita triangles and garnish with extra olive oil and paprika. Enjoy!

Cheese Cookie Logs

Another one of my favorites from mom!

Sausage pinwheels

This is one of my favorite appetizers that my mom makes. She prepared a little cooking lesson to teach me how they're made. The recipe follows but it's important to note that these should be rolled lengthwise and each full roll (1/4 of the dough ball) makes 12 pinwheels. Cut a full roll in half and freeze for convenient 6 cut appetizer available whenever!

Fanned potatoes

Fun as a tapas dish or as a fancy side, these potatoes are the perfect combination of potato chips, baked potatoes and scalloped potatoes.

Use wooden spoons to cut smallish potatoes into thin slices that are connected at the bottom like a fan. Separate each slice with a little chunk of garlic and coat the potatoes with rosemary-infused olive oil and butter. Bake at 400 degrees for about 35 minutes. Cover with foil toward toward the end to prevent the fan from burning.

When you remove the potatoes, wedge a couple bits of sharp cheddar between some of the fans and allow to melt. Top with chopped parsley, truffle oil and salt and pepper to taste.

Zucchini herb fritters with mint yogurt

Pedro and I both enjoyed this recipe as a delicious appetizer. My yogurt came out sweeter than what I would normally make, (I think I added more honey than called for and less garlic) but the plate was very yummy nonetheless.

Zucchini-Herb Fritterswith Garlic Yogurt PUBLISHED: MAY 2015 USER RATINGS SERVINGS: MAKES ABOUT 12

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.) Ingredients SERVINGS: MAKES ABOUT 12

Garlic Yogurt
½ cup plain yogurt (not Greek)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons olive oil 1 teaspoon honey
1 garlic clove, finely grated Kosher salt and freshly ground black pepper

2 small zucchini, ends trimmed
1 small russet potato, peeled
½ medium onion
2 teaspoons kosher salt, plus more
2 large eggs, beaten to blend
1 garlic clove, finely grated
½ teaspoon ground cumin
3 tablespoons finely chopped fresh parsley, plus more for serving
2 tablespoons finely chopped fresh mint, plus more for serving
 Freshly ground black pepper
⅓ cup all-purpose flour
½ teaspoon baking powder
½ cup vegetable oil Olive oil (for serving)

Preparation Garlic Yogurt Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill. Fritters And Assembly Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes. Mix eggs, garlic, cumin, 3 Tbsp. parsley, and 2 Tbsp. mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently. Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters. 

Curry and coconut grilled chicken skewers

A different sort of flavor for both Pedro and I. It's hard to break us of our most common kitchen ingredients (garlic, lime, salt, rosemary, yadda yadda) habits and this one did the trick. Definitely recommend it!

Ingredients SERVINGS: 4
1 13.5-ounce can unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons Thai thin soy sauce
1 tablespoon sugar 1 teaspoon kosher salt
¾ teaspoon freshly ground white pepper
½ teaspoon curry powder
½ teaspoon ground turmeric

2/2 ¾ cup sweetened condensed milk
1½ pounds boneless pork shoulder (Boston butt), cut into 4x½-inch strips
4 ounces fatback, cut into ½-inch pieces

Special Equipment
Twelve 8" bamboo skewers soaked in water at least 1 hour

Preparation

Bring coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder, and turmeric to a boil in a medium saucepan, stirring occasionally; reduce heat and simmer until sauce is bubbling and flavors have melded, 10–15 minutes. Transfer to a large bowl; let cool slightly, then stir in condensed milk. Taste sauce; it should be sweet, salty, and peppery. Season with salt and pepper if needed. Add pork and toss, massaging meat with your hands. Cover and chill 1 hour. Prepare grill for medium-high heat. Thread a piece of fatback onto middle of each skewer, then thread on a piece of pork so one end of pork touches fat and other is at pointy end of skewer. Grill, turning occasionally, until lightly charred and cooked through, about 4 minutes.

Grilled green salad with coffee vinaigrette

This was really tasty and flexible in terms of choice of vegetable. As you can see, I cheated and snuck some red peppers in there. I also grilled jalapeño (de-seeded and deveined), asparagus, green onion and Costco's power greens mix (chopped). I topped the salad with fresh avocado and cucumber. Finally, I used 2 tbsp of prepared espresso instead of the instant kind. I think instant might be the better way to go but this was delicious nonetheless. Thanks to kimmy for providing a whole new level of excitement in the Maiz Waller kitchen with a year's subscription to Bon Apetit magazine for my 31st birthday!

Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.

Ingredients SERVINGS: 8
4 spring onions or 8 scallions, white parts only, spring onions halved lengthwise, quartered if large
4 tomatillos, husks removed, rinsed, quartered
1 large or 2 small nopales (cactus paddles), spikes removed
4 garlic cloves, finely chopped
4 ounces queso fresco
⅔ cup olive oil, divided
Kosher salt and freshly ground black pepper
3 tablespoons Sherry vinegar or red wine vinegar
2/3 1 teaspoon honey
1 teaspoon instant espresso
Vegetable oil (for grill)
3 cups torn frisée
1 cup trimmed watercress
½ English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced
1 cup fresh cilantro and parsley leaves with tender stems

Preparation

Combine onions, tomatillos, nopales, garlic, cheese, and ⅓ cup olive oil in a large resealable plastic bag; season with salt and pepper. Seal bag, pressing out air, and toss to coat. Let sit at least 1 hour. Whisk vinegar, honey, and espresso in a medium bowl until honey and espresso are dissolved. Gradually add remaining ⅓ cup olive oil, whisking constantly. Season with salt and pepper; set aside. Prepare grill for medium-high heat; lightly oil grates. (Or, heat a grill pan over medium-high.) Remove onions, tomatillos, and nopales from marinade; grill, turning occasionally, until tender and charred in spots, about 5 minutes. Let cool. Remove cheese from marinade and grill, turning often, until browned on all sides, 8−10 minutes; let cool. Cut vegetables into bite-size pieces; coarsely chop cheese. Arrange greens on a platter. Season with salt and pepper and drizzle with half of vinaigrette. Top with cucumber, herbs, and grilled vegetables and cheese; drizzle with remaining vinaigrette. Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill. 

Mustard aioli grilled potatoes with tarragon

These were very tasty - almost like a Spanish style potato salad. I had never tried tarragon and was surprised to discover its licorice taste.

Boil 5 whole Yukon gold potatoes until you can pierce the entire potato. Once cooled, cut the potatoes into just larger than bite sized chunks and coat with aioli (see recipe below). Grill until chat marks appear. Once plated, season with salt and pepper, olive oil and fine herbs of your choosing. I used tarragon.

For the aioli mix:

1/2 c. Mayonnaise

Heaping tbsp of Dijon mustard

Heaping tbsp of course ground mustard

1 clove crushed garlic

Dallop of honey

Salt and popper

Inverted sugar for Pedro's spring tripel ale

It's Eaater weekend and I woke up today on Good Friday to find Pedro inverting sugar in the kitchen for his spring batch of tripel ale.

Inverting the sugar, using cream of tartar, helps the yeast to digest the sugar more easily and quickly. It also cuts costs when making the usually expensive to brew Belgian tripel ale. Usually you would have to buy Belgian candied sugar, which can be quite costly. Including easier to digest sugar for the yeast raises the alcohol content - we're expecting this batch to come in between 9 and 10%. As my dad would say "a true memory eraser." 

Kale and quinoa salad with oranges and candied almonds

This salad is a perfect complement to any meal, especially heavier meats like beef or lamb.

Start by sautéing some asparagus (we had some leftover that I wanted to use up - that's what's great about this salad is that you don't have to stick to the veggies I recommend). Chop the asparagus diagonally and throw in a large bowl. Chop 1 red pepper, 1/2 red onion, and 1 naval orange. Top off the large mixing bowl with chopped kale, removing all of the stems from the leaves (kale is fibrous enough without them!). Put a layer of cooked quinoa on top and dress with the below mixture. This dish sits well overnight in the refrigerator.

Dressing

In a mason jar (for shaking) mix:

1 crushed clove of garlic

1/2 cup olive oil

3 heaping tbsp red wine vinegar

1 packet if stevia

1 heaping tsp of salt 

Heavy pinch of cayenne pepper