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:
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:
Bisbee was sporting Mahogany tonight thanks to
@MacEggs :
I mixed the hummus with some hatch green chilie to form a bed for the steak:
Roasting some pine nuts and baking a sweet potato. Bisbee's solid copper top is starting to get some pantina:
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:
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:
Winz