A few weeks ago, my friend Terry and I were discussing the best method for cooking a rib-eye. Terry recommends brushing the steak with olive oil and massaging with Schwartz's Beef & Steak Spice prior to grilling. Once the steak is off the BBQ, sprinkle with kosher salt or fleur de sel and tent for a few minutes. Simple, right? In Windsor, you can find Schwartz's beef and chicken spices at Far Flung Foods in Market Square or Remark Farms.
- Sarah & Terry's Roasted Cherry Tomato Bruschetta (recipe below)
- Grilled steak -- we split an organic rib-eye from Fieldgate Organics
- Sauteed mini-bella mushrooms and caramelized onions
- Caesar Salad
- Mill St. Organic Lager to drink
Olives- pit them and chop them roughly. Kalamata works well.
Bread- paint it lightly with olive oil and a little salt. Grill it. When it comes off grill rub it lightly with a raw clove of garlic.
Throw tomatoes, olives, and some fresh baby arugula on the bread, EAT.