Archive | February 2011

Simple Gifts

A wonderful dinner on the Big Green Egg tonight: His and Hers filet mignon and tuna.  With both of these the key is to get out of the way.  I use simple salt and pepper on the filet.  On the fish, I just finish with an olive oil, lemon juice and sea salt drizzle.  Grill hot and fast, to dark pink in the middle (no more!) and you’re in business.

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