So after a bit of a hiatus I'm finally getting around to posting. Hopefully I can get back to updating about once a week.
Steak and grits seems very basic and it is; the important thing is getting the grits right. Grits are what you make them: I use just milk in mine and good amount of sharp cheddar.
The steak is covered with a port wine reduction with sauteed mushrooms.
The side item was grilledasparagus that was tossed
with a romesco sauce.
Romesco sauce is a spanish
sauce made of tomato, ground
nuts, oil and spices.
No comments:
Post a Comment