Total tangent here, but I just made a really great meal and I must blog about it.
Side Dish: Roasted Grape Tomatoes
1) Grab a pint or so of grape tomatoes. They have them at Costco out here, but I’ve seen them in supermarkets. In a pinch, use cherry tomatoes.
2) Brush liberally with extra virgin olive oil
3) Add salt. I prefer Kosher for grilling for the texture. Add enough so you can see it.
4) Add black pepper.
5) Sprinkle with thyme. Fresh is best, of course. It should stick to the olive oil
6) Grill on medium low in a grill basket about 10 minutes.
Main Dish: Spencer Steaks with Garlic Tarragon Butter Sauce
1) RIGHT NOW (or at least a few hours before you are serving) take out a stick of butter and leave it to soft.
2) Add minced garlic, salt, and minced tarragon to the butter. You can substitute thyme in a pinch. (I have a TON of tarragon growing here.)
3) mash up with a fork until well blended.
4) Spoon out onto wax paper. Roll up the wax paper to form a log.
5) Put in the refrigerator to harden. Note: you can use this garlic tarragon butter in anything from mashed potatoes to stirfrys so make plenty of it. It should freeze well.
6) Grill up the steaks. We used Spencer Steaks from Larry’s Market.
7) When the steaks are done, put a pat of the butter on it. Tent with aluminum foil and wait until it melts.
Compound butter is super easy and versatile. We also made some chipotle butter (mince the chipotles in adobo, and follow the directions above) for my wife’s mashed potatoes. Good stuff. It really takes your steak grilling to the next level.
Ok. Thanks for your indulgence. I promise I’ll get back to writing about perf now!