Gary H. NJ
TVWBB Platinum Member
My dear girl is out of town for a couple days. Picked up a .8 lb NY strip for dinner tonight and some sweet Italian sausages for lunch for the week.
Put the charcoal in the chimney to light, then got to work. Thought I'd use up some red potatoes and a sweet potato with cannelloni beans. First to saute is the garlic and shallot. Basil from the garden set aside for last. An oh yeah, that's my new petty knife on the side... 5.3 inch blade. Bigger than a paring, smaller than a chef's knife.
Parboiled the taters and sweet potato. Just winging the recipe here... Added them and some red sauce to the garlic, shallots and capers with a bit of water to simmer for a bit.
Grill's hot. Steak, sausages, red pepper and poblano with onion go on too. Usually I make a 3-zone fire. Why not this time? Duh. Hot spot in the middle. Every got moved around as necessary...
Everyone done.
Cannelloni beans added to warm up. S&p to taste along with some grated pecorino romano and fresh basil.
Onions and peppers were sliced up and a little dressing added: salt, pepper, Dijon mustard, vinegar, oregano, EVOO. Set aside in the fridge for lunches!
I cooked the steak by feel. I'd say medium/medium-rare.
Tonights' dinner with some steamed broccoli. Enough taters and beans left over for tomorrow night too.
Thats sumac, salt and pepper on the steak. Sumac is the best thing ever on grilled meats. Trust me.
Thanks for stopping by. The heat has abated here in northern NJ, but the humidity is still up there. Last week were three-showers a day; today just two.
Put the charcoal in the chimney to light, then got to work. Thought I'd use up some red potatoes and a sweet potato with cannelloni beans. First to saute is the garlic and shallot. Basil from the garden set aside for last. An oh yeah, that's my new petty knife on the side... 5.3 inch blade. Bigger than a paring, smaller than a chef's knife.
Parboiled the taters and sweet potato. Just winging the recipe here... Added them and some red sauce to the garlic, shallots and capers with a bit of water to simmer for a bit.
Grill's hot. Steak, sausages, red pepper and poblano with onion go on too. Usually I make a 3-zone fire. Why not this time? Duh. Hot spot in the middle. Every got moved around as necessary...
Everyone done.
Cannelloni beans added to warm up. S&p to taste along with some grated pecorino romano and fresh basil.
Onions and peppers were sliced up and a little dressing added: salt, pepper, Dijon mustard, vinegar, oregano, EVOO. Set aside in the fridge for lunches!
I cooked the steak by feel. I'd say medium/medium-rare.
Tonights' dinner with some steamed broccoli. Enough taters and beans left over for tomorrow night too.
Thats sumac, salt and pepper on the steak. Sumac is the best thing ever on grilled meats. Trust me.
Thanks for stopping by. The heat has abated here in northern NJ, but the humidity is still up there. Last week were three-showers a day; today just two.
Last edited:
