What’s your favorite thing to cook?
I’d have to say, that it’s probably hard to beat an appetizer of stuffed mushrooms: cream cheese, minced garlic, just a hint of sage all sauteed and then spooned into the large portabella mushrooms, covered with a lemon zest topped with a light mozzarella. Cook at 400 for about 20 minutes.
While that is going asparagus stalks all cut to about 8 inches or so ,then wrapped in apple wood smoked bacon, covered lightly with a Montreal steak seasoning a little added pepper, add a light orange juice sprinkle and throw on the open flame (top rack) then let it go till the bacon is crispy and the tooth picks have all charred away (used to keep bacon in place )
A fresh cut ribeye about 18-20 oz soaked in an olive oil wrap for about 4-6 hours prior to throwing on the grill. With the asparagus already going and the bacon grease dripping the grill should be searing hot, just to be sure sprinkle a little water across the grill. If it sizzles you’re ready, at this point place the steak side by side and sprinkle lightly with Montreal or your favorite grill seasoning. Let the first side seer then flip adding another hit of the seasoning. With both sides seemed. Flip and rotate each steak. Your going for about 7 minutes each side when you flip and rotate the first side you will see the charbroiled crisscross pattern that lets you know it’s been seared another 7 minutes pull the mushrooms with another helping of mozzarella to melt the topping, pull the asparagus let it cool while the steaks set. Serve the mushrooms, allowing about 15-20 minutes and then serve the asparagus (remember to remove the toothpicks) set the plate with the full steak and serve. Sit down and enjoy. Perfect.
Christopher S Rutter is telling you like it is news! 