Saturday night was a beautiful 27 degrees Fahrenheit. The sun was still over the horizon at 5:30. There was a new moon. I decided it was a perfect night to dust off the snow, remove the cover, and say hello to my old, dear, beautiful blue friend, the Vermont Castings Grill. Two beautiful T-Bone steaks told me this was the right decision. And I haven't even lost my touch. They came out beautifully medium-rare. I seasoned them so liberally, even Tom Colicchio would have been hard pressed to find anything wrong with these steaks. I even made pretty grill marks on them.
For a vegetable, I tried a new Blue Cheese-Walnut Green Beans recipe. I will absolutely make those again. I didn't have a whole pound of green beans, but did put in the full amount of blue cheese and walnuts. Turns out you can have a little too much of a good thing. Balance is important.
I would stand outside in 27 degrees for that. And that is saying a LOT because anything below 58 kind of makes me crazy. But for a good medium rare steak, yes. And the green beans look absolutely delicious.
ReplyDeleteIt was sad when we lost our grill under a ton of snow but thanks to the sun it's finally starting to show its big black shiny head.
ReplyDeleteMy husband had only known charcoal at home (not that anyone ever taught him how to use it) so it's been a bit of a learning experience with having to get propane every now and again, or once a month in summer it seems.
Though I still won't let him play with my toy too much, and apparently my hair smelling like fired meat is a good thing.