Fior Brunch Menu
4 cloves garlic
4 sirloin steaks, each 6 to 8 ounces, cut 1/2"
To prepare the adobo, place all the ingredients in a blender and process to a smooth paste. Adjust the seasoning with more salt and pepper as necessary. Marinate the steaks for half an hour before cooking. Don't leave them in the marinade too long--it really takes the flavors quickly.
Preheat the grill to high.
Oil the grill, brush the onion slices with oil, and arrange them on the grate. I like to use toothpicks to hold the slices together so they're easier to manage with tongs. Grill the onions until they're nicely charred--usually 3 or 4 minutes on each side.
Grill the steaks for 2 to 3 minutes per side for medium rare. Turn 90 degrees each minute to make a nice hash of grill marks.
When done, transfer the steaks to a plate, brush with adobo, and serve with onions on the side.
The Adobo gives the meat a rich flavor, and a bit of a crust like aged beef. Really tasty!
12 walnut halves (yes Ron, we'll leave these out for
Not much to it:
Chop the walnuts in a food processor
Combine the cheeses with a fork, adding the Cognac and a little salt and pepper. When the cheese is smooth, stir in the nuts and chives. Spread on sliced french bread. Voila! If you prefer, you can also toast the bread and serve as a bruschetta. It's nice to toast the bread on the BBQ if you are BBQing.
"Creme de Fromage" is just a fancy term for cheese spread, but we're a long ways from Cheeze Whiz with this one! This is a fantastic appetizer that I've used with a lot fo different meals.
All material © 2001-2003, Robert W. Warfield.