In my posts of May 6 and May 8, 2012, I relate how my amazing cooking prowess gets me points with the ladies. Uhmmm . . . make that “Lady” – singular. Well I did it again. . . .
Saturday night, Donna and I were babysitting for Eve so I volunteered to make dinner. I stopped at Whole Foods and patrolled the aisles — seeking inspiration. And then KA-BOOM — it hit me. I bought two 8 ounce (1-1/2″) prime filets, some organic white potatoes, a monstrous yellow onion, some Hass avocados, limes and cilantro. I’ll bet you can see what’s coming. . . .
For the potatoes, I stuck to my classic hash brown/roasted potato recipe (see post of September 10, 2013). This time I used real garlic powder (instead of garlic salt). I then made a guacamole side dish with two mooshed avocados, finely chopped cilantro and the juice of one or two (if you like it tangy) limes. I fired up the grill for the filet. Seared for 2-1/2 minutes on high then flipped them and timed about 10 minutes on medium (M-M-M) heat. The filets were perfect. Medium, Light pink inside.
I poured a really fine Ghost Pines 2010 cabernet sauvignon to wash it all down and concluded the meal with a Ciao Bella sorbet. The guacamole was a perfect vegetable accompaniment to the filet. In fact, I simply took bites of both. It was Mardi Gras in your mouth. . . .
What really got the pointmeter doing loops was – are you ready? I did the dishes (cue the fist pump).