08 Jun 11 Delicious Salad
Take some Lamb’s Lettuce (sometimes known as mache or corn salad), and add some flaked crab meat. Throw in sliced avocado, cherry tomatoes, warm new minted potatoes, and fresh cilantro.
Drizzle with olive oil, and squeeze a fresh lime over it. Season with sea alt, fresh ground black pepper, and a dash of freshly ground nutmeg.
Serve.
Tags: avocado, black pepper, cherry tomatoes, corn salad, crab meat, delicious salad, drizzle, ground nutmeg, lamb, lime, olive oil, potatoes
04 Jul 08 Grilling
I’ve seen so many folks that just don’t give the charcoal time to get properly hot, and try to cook while it’s still aflame, and of curse the edges burn, or worse, it comes out tasting of lighter fluid!
I like to let the coals get a good coating of ash on them before I cook anything.
I’m not big on excessive sauces and seasonings myself on anything; I like salad with a little oil based dressing, but if there’s none available, I’m quite happy to much into a plate of good fresh salad vegetables just as they are.
The same goes for steak. Good steak, that has plenty of marbling for flavor, doesn’t need a whole lot added to it. Not for me, all that smothering with bottles of who knows what from the supermarket. Nope. I like to rub with a little salt and some fresh ground black pepper, and that’s it. Then I can enjoy the flavor of the meat!
Once those coals are covered in ash, spread them out to give an even grilling area, and then give your steaks between 3-5 minutes on each side. I don’t think it’s a good idea to use steaks more than about 1.5 inches thick on the grill. That way it’s easier to get the right combination of doneness on the outside, and the inside cooked just how you like it. Medium rare is my own choice.
I’m now looking forward to getting that grill fired up later, but today, we’re going to grill some salmon instead!
Tags: ash, black pepper, charcoal, coals, curse, lighter fluid, little salt, right combination, salad vegetables, salmon, sauces, seasonings, steaks, supermarket, whole lot
