Monday, February 07, 2005


I grilled this over extremely hot hardwood charcoal to get a good crust. Before cooking I salted both sides and then rubbed with ground pepper, garlic powder, chile powder and cumin. It was a perfect medium after five minutes per side. Eaten with a potato soufle (mashed potatoes mixed with egg and baked) and green beans braised in orange juice, and 2003 Meridian Pinot Noir (on sale at Meijer, $8). A success, much more rewarding than the Super Bowl that followed.

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