Friday, March 6, 2009

Garlic Relish Sauce

Last month, my wife and I were eating dinner at a local Nicaraguan restaurant (Nicholasville, Kentucky). It's a very unusual scene with formal white table cloths snuggled away in a run-down but fully functional gas station. While the surreal setting is a bit unorthodox, the food is spectacular. The dishes they serve have substantial meat portions along with slaw plus some delicious non-carb-friendly sides like fried plantains. Along with the food they serve a garlic relish sauce that is out of this world. When I was eating the sauce, I kept thinking that I'd had it somewhere... and then I remembered several years ago eating at San Francisco's Stinking Rose restaurant. The Stinking Rose is probably one of my all-time favorite restaurants. And, yes they serve the same garlic relish! This stuff is awesome with beef. Your carb-loving family and guests will enjoy putting it on their baguettes or other crusty breads. The possibilities for this stuff is endless. If refrigerated, this should keep at least a couple of weeks. I'd recommend keeping some on hand at all times to liven up your own creations.

This entire recipe has about 15 net carbs but the number of servings is so high that the net carbs per serving must be near zero.


1 bunch of parsley chopped (Italian or curly)
1/4 c. chopped fresh garlic
2 T. white vinegar
1 t. salt
olive oil, enough to cover

If you use a food processor to chop the garlic and parsley, pulse chop the garlic first then add the parsley and don't over-do it! Then, mix parsley, garlic, salt, and vinegar. Add enough oil to cover. Stir. The longer it sits the stronger it gets. Refrigerate left-over.


lisab said...

you've got me intrigued now. where in nicholasville is this place? thanks. btw, i enjoy your blog and your recipes.

Daron said...

Lisab, do you live in Kentucky?

It's called "Nicaraguan Latin Grill" and located on Nicholasville Road in a Shell gas station. I'm not sure of the actual street address.

A Lexington Harold Leader review of the restaurant can be found at:

lisab said...

yes! i live in liberty, which is just south of danville! i am going to try this restaurant!

Bridgette Jerome Patterson said...

Mmm....sounds goood.
Just wanted you to check out my blog. My doc put me on a low carb diet 2 years ago. Initially I lost 40 pounds, but have been STRUGGLING with weight loss ever since. At my last visit doc said I had to document everything I eat, so I started my daily food blog. I have lost a little bit more and the doc says he's pleased, but I am very frustrated with my everlasting plateau. I mostly have food entries but now and then I write some moody stuff.
Where did the 11 days low and 3 days high carbs come from? What are the benefits and how does it work?

Daron said...

Bridgett, plateaus are very frustrating. It seems that no matter what I do, my body eventually adjusts and it quits resulting in weight loss. The carb cycling worked for me at first and got me past one plateau which quickly lead to another. All I can tell you is that while you are on a plateau, at least you are not gaining back weight! That in iteself should make it worth it to conitnue. I say should because it hasn't for me. I'm a food/carb addict. I'm eating a bowl of ice cream as I type this to you. Shame shame on me.

Anonymous said...

What you have described and eaten is a very common relish condiment to many latin cultures. Also know as "ceviche" . Placed on a small side bowl you can dip chicken, grilled steaks,shrimp, and empanadas ( meat patties) When eating at any Latin American Restaurant
Cuban , Spanish ... what ever just ask for a side of it.
I make a killer one myself.

Anonymous said...

Nice article. u know these days i am in love with garlic, both for the taste and for its health benefits. Garlic is considered one of the oldest medicines in the world and is used in making remedies for various ailments and physiological disorders. Garlic is one of the most effective antimicrobial herbs, as it has anti-bacterial, anti-fungal, anti-viral, anthelmintic and antiseptic properties.Consuming large amounts of garlic can cause heartburn, especially during pregnancy. If left in contact with skin of mucous membranes, fresh garlic can also cause local irritation and ulceration.