I receive the cookbook "Jerusalem" for Christmas. It really is a great cookbook filled with some new approaches to food. The first thing I made was hummus from scratch and it came out great. I was anxious to try a "fusion" cook to combine some flavors:
From the west, we have marinated boneless ribeye. The marinate is soy sauce, worcestershire, lemon, basil, garlic, white pepper, parsley, salt and olive oil:
(https://dl.dropbox.com/s/ljiaroa7gmkmkhq/1%20marinate.jpg?dl=0)
(https://dl.dropbox.com/s/oa9p0jv1zdq01q8/2%20ribeye.jpg?dl=0)
Put the steak into a ziplock with the marinate and left it in the fridge for 6 hours.
Bisbee gets the call for this cook:
(https://dl.dropbox.com/s/wozvb4vdw18p9ie/3%20bisbee.jpg?dl=0)
Bisbee was sporting Mahogany tonight thanks to
@MacEggs :
(https://dl.dropbox.com/s/5rm78f3focy66jp/4%20mahogany.jpg?dl=0)
I mixed the hummus with some hatch green chilie to form a bed for the steak:
(https://dl.dropbox.com/s/w90kbtcy57akkql/5%20gc%20hummis.jpg?dl=0)
Roasting some pine nuts and baking a sweet potato. Bisbee's solid copper top is starting to get some pantina:
(https://dl.dropbox.com/s/ajkihxlhyx2wb6o/6%20pine%20nuts.jpg?dl=0)
Time to fire the Ribeye. Went direct over Royal Oak lump and finished indirect. That metal thing with the curly cue on the end is a steak flipper that my blacksmith buddy made for me:
(https://dl.dropbox.com/s/j99iczqcxu5dx7c/7%20steak.jpg?dl=0)
(https://dl.dropbox.com/s/znmhw1ub2v7p4h1/8%20grill%20marks.jpg?dl=0)
The payoff. Steak on green chile hummus with toasted pine nuts and drizzle of olive oil, cucumber salad with yogurt/sour cream/sumac dressing, grill roasted sweet potato, caesar salad, and Napa cabernet:
(https://dl.dropbox.com/s/n03kb1o8b0nu4cu/9%20payoff.jpg?dl=0)
Winz
looks good, gave me an idea now, about taking off a cast iron grate from my gasser and use it on the kettle.
Fantastic looking meal. Hummus made from scratch is much better tasting.
great cook and idea with the middle east fusion I just picked up a NY strip and was going to just use steak spice but this has me thinking....