Yesterday I decided that I would cook a chuck roast on the grill. Crazy? Perhaps. But it turned out pretty nicely. Had it not still been slightly frozen in the middle, it would have cooked perfectly. As it is, it was quite rare in the middle, but we didn't eat that part yet anyway. With the obligatory asparagus in the grill wok and potatoes and onions in their foil pouch, it was a nice dinner with a bottle of sauvignon blanc (yeah, yeah, so sue us -- we were out of red). Tonight I will use some of the rare beef to top a salad made of field greens, homemade croutons (thanks to that artisan loaf...) a tomato, and a balsamic vinaigrette, this time with a bottle of shiraz (we stocked up today).
No comments:
Post a Comment