by Chef Neil Smith of Windows on the Water in Morro Bay

This recipe was shared by Windows on the Water (Morro Bay, Calif.) Chef Neil Smith live on our Sunday Funday show as part of San Luis Obispo County Restaurant Month.


1 Tbs shaved garlic
1 Tbs capers
1 Tbs diced tomatoes
1 tsp chopped parsley
1 Pinch crushed red pepper
1 Splash white wine
¼ pound butter
olive oil
salt and pepper


In a small sauteé pan, heat olive oil. Add capers, tomatoes and shaved garlic. Sauteé for about one minute. Deglaze with white wine. Add a splash of heavy cream. Add parsley and red pepper. Slowly add butter while stiring. Salt and pepper to taste. Sauce should be smooth and somewhat thick.

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