A few weeks back, we kicked off our visit to San Diego with a fabulous dinner. Personally, I don't think there's a better way to begin a vacation. A delicious meal sets the tone for the trip and allows you to relax while you plan out your itinerary (i.e., what meals you're going to eat for the duration of your trip). So, we threw some goodies on the grill, grabbed a glass of wine, and got into total chill mode.
Ryan & Papa C have definitely become grill masters (they even hand-cut their own steaks from a giant slab of beef, Flintstone-style). After getting the coals nice and hot, they put some simply seasoned ribeyes on the grill. The boys have tried various marinades and spices over the years, but have discovered that less is more: olive oil, salt (or Lawry's), and pepper is all that's necessary to enhance the smokey flavor of the meat.
Nothing goes better with grilled steaks than grilled side dishes. Ryan whipped up an amazing fingerling potato salad. He steamed the potatoes a bit to start them cooking, then finished them off on the grill. The potato party also included some crumbled goat cheese, microgreens, crispy bacon, and a light lemon-dijon vinaigrette. Once it was tossed all together and served, an embarrassing amount of oohing and aahing ensued. (Remember the dinner scene from "What About Bob?" It was kinda like that).
The only thing missing now? Some corn on the cob. But not just any corn on the cob. Corn with a homemade cilantro butter, courtesy of Mama C. Holy kernels, it was delicious! How did she do it? She took some finely chopped cilantro, minced garlic, salt, and pepper and mixed it into softened butter. She popped it into the fridge to harden a bit, then brought it out for us to slather all over our sweet summer corn. Three ears later, I was nearly in a corn-coma. So good!
So fire up the coals, grab a glass of wine or a cold brew and enjoy the smokey relaxation of the grill. The burning question: what do you like to chill with? Burgers? Beer-can-chicken? If it's grill-icious, do tell!
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