I will be grilling a tri-tip tonight. Green salad to go with. No wine tonight.
quote:Originally posted by mitPradikat:
Wow, everyone's having great stuff. I think my wife is cooking up a vegetarian creation of some sort. Yum!
KSC: I went to an Indian restaurant in Montreal many years ago, where upon ordering naan bread, the owner corrected us by saying "it is called naan. Not naan bread. Naan means bread. When you say naan bread you are saying bread bread. That is silly."
quote:Originally posted by KSC02:
mPk: I just had to check this, so I went to Google translate, typed in "bread" for an English to Hindi translation.
Do I pronounce this "Naan"? Dunno, so I'll take your word for it.
quote:Originally posted by Gentleman farmer:
Tonight – grilled New York strip
quote:Originally posted by PurpleHaze:
Gf....I hope you've moved your grill a little closer to the farmhouse.
quote:Originally posted by redknife:
Quiet Friday night at home:
Melted brie with white onions and a touch of white truffle oil on a bun.
quote:Originally posted by justme:
Tonight will be all you can eat crab at the Community Center fundraiser. They're gonna lose some money on me!
quote:Originally posted by Mezzo Litro:
I know, B-O. I love lots of peppercorn on my steak, but it doesn't make the steak spicey...just peppery (big difference in my mind). Szechuan bring heat and spice, something I also like, but not on your traditional steak. I'm not sure a typical cali cab or bordeaux wine will go with this recipe, so I'm not overly concerned about the wine pairing. But I do want to try it. I'll let you know how it turns out if I try it this week.
BTW. The steak is pan seared in a cast iron pan (on the cooktop) and then baked in the oven. I usually cook my steak rare to medium rare. I think this receipe will require medium rare to medium. If it sucks, I'll slice up the steak and add it to a stirfry the next day.