I made the sweet potato fries staying within the 'paleo' way of cooking so I oven fried them in coconut oil with seasons of garlic, cayenne pepper, paprika, & sea salt on parchment paper. They were season perfect but not crunchy so back to the drawing board for them.
The steak I rubbed yesterday with a homemade rub then grilled approx 5 minutes each side then rest under a foil tent for 10 minutes topped with Blue cheese. Served wirh a salad of Romaine lettuce, spinach, basil, and tomato dressed with pomegranate Chipotle aslo doubled as dip for my steark. I paired this with a glass (or rwo) of Pinot Noir.
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