In France, radishes are accompanied by a dollop of soft butter and a bit of coarse salt. Why not trade the rich, saltiness of butter for the rich saltiness of cured pork?
Read more about this recipe at the Cookthink blog.
Who says you need to switch to white wine when the weather warms? Adding a bit of ice and fizz to a light red wine makes it exponentially more refreshing.
Caesar Salad With Toasted Croutons
Caesar Salad With Toasted Croutons
So much is made of Caesar dressing that we forget about what it dresses. The combination of crisp, cold romaine, crunchy garlic croutons and rich, umami parmesan shavings is a delicious enough base for just about any good dressing.
Straight-up grilled steaks can be mouthwatering, as long as you're careful not to not over-cook them. Put your meat thermometer in easy reach and remove the steaks from the heat when they are slightly under temperature. They will finish cooking while you let the meat rest.
As tender as beef filet is, it really isn't as flavorful as more marbled cuts like the sirloin or strip. Grilling your filet is a great way to remedy that. Be sure not to overcook it though, as the ensuing toughness willl undo any gains in flavor you got by grilling. A good meat thermometer is your friend here.
