Taste With The Eyes

Grilled Skirt Steak over Black Beans in Fire Roasted Green Salsa and Garlic, with Avocado, White Onion, and Cilantro

Nancy Silverton prepares this recipe with a filet mignon, in her cookbook “A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes.” It is a great summer dish with lots of great smoky flavors. Twist open a jar of salsa, and open a can of beans, couldn’t be easier. Thanks Nancy!

My version: Heat 1/4 cup olive oil in a saucepan, add 3 cloves of minced garlic, then add a cup of fire roasted green salsa and a can of rinsed black beans. Warm over low heat, adjust seasoning.
Meanwhile, grill a seasoned skirt steak.
Assemble on a platter with a layer of the black beans in salsa, then avocado slices, the steak, and onions and cilantro.
Happy Summer Grilling and Bon Appetit!

…on toast with crème fraîche and chives.

“Next, if we think we deserve it, we go around the corner to Caviar Russe to remind ourselves that we’re grown up. To me caviar is the ultimate luxury, and this ornate little hideaway is the ultimate place to enjoy it.” Ruth Reichl

This photo was shot into a mirror.

“There is no food in France better than what you’ll find at DANIEL.”
The New York Times

db Bistro Moderne – “Midtown dining as welcoming and easygoing as it is delicious.”

Goat cheese medallions are dipped in beaten egg then dredged in Panko Japanese Style Breadcrumbs. Briefly fried until golden in hot peanut oil. Seasoned with salt and pepper.

I place the Chèvre Chaud on a mound of Chiffonade of Fresh Basil with Rosso Bruno Tomatoes, Drizzled with Olea Farm Olive Oil from Templeton, CA , Gray Salt, and Warmed Dry-Cured Olives.

The Rosso Bruno tomato is a hybrid cross of a couple of wild tomato lines from Europe.

Olea Farm Arbequina Olive Oil – Very smooth taste. Elegantly flavored with the freshness of green cut grass. Intense green color. Stong nose of green aromas, honey sensation in your mouth and at the same time sweet and pungent in your throat.

China Pattern: Laure Japy “Figari” Porcelaine de Limoges France

Very Tasty Sauerkraut: Saute 3 slices of thick smoky high quality bacon, large dice, and render some of the fat. Then add one large yellow onion sliced, and 3 T. of sugar. Cook until caramelized. Add 1 t. caraway seeds for 1 minute, then 1 T. apple cider vinegar to deglaze. Now add 2 lbs. of well-drained barrel cured sauerkraut and heat through. Taste and adjust salt. Next bring heat to high and add one bottle of your favorite beer minus a few good sips. Cook until almost all the liquid has evaporated.

Serve with knockwurst steamed in beer. Cut a few slits in the knockwurst before steaming so the beer permeates the sausage. Also delicious when served on a grilled buttered bun piled high with the sauerkraut.

My somewhat original recipe is a derivation of classic recipes; massaging the ingredients to my own one-quarter German palate, to balance pork fat, onion, sweet, sour, salt, herb, and beer flavors.

It just occured to me that some may be interested in China patterns. This is Spode “Woodland” made in England.