February 9 in Wisconsin. We are in the midst of a 30 hour snow storm that will leave us with 10-12 inches by the time it is done. Combined with 30 mph winds blistering off of Lake Michigan and we have true blizzard conditions. Of course our storm is causing nothing like the problems the East coast is suffering through. We are much more used to this kind of thing. In fact, I didn't let the storm slow down the grill'n project.
Tonight was excellent steak grilled just right with a BBQ sauce that is to die for. I didn't follow the recipe exactly because we didn't have a couple of the ingredients. I substituted a cheap cabernet for the "1/4 cup dry red wine" and I used balsamic vinegar instead of the 2 tablespoons of red wine vinegar called for in the recipe. We also didn't have pure curry powder so I substituted a mixed Mediterranean spice that had a strong curry smell. The end result was excellent. I will have to try again using all of the proper ingredients but the substitute was finger licking good. I have made a lot of BBQ sauce in my day and most of my "recipes" include a little bit of this and a little bit of that so I was pretty confident that I was competent to improvise. The basics are the same - ketchup, molasses, Dijon mustard, Worcestershire sauce and red wine. Everything else is "to taste."
Mark
This is the second recipe that is likely to make our top hits for the wedding week. The steak was naturally delicious - if you can't cook a good steak on the grill, you need to begin again - but the sauce really was delicous, and not too much work. It was pretty comical to eat it while the wind howled around the house plastering snow to all the windows. We were trying to imagine ourselves eating the same recipe by the ocean in July, and it really took a bit of imaginative effort! We have faith however, that since it was so good in a February blizzard, it will be sensational on the beach in July.
ReplyDeleteI would attest to Dad's ability to work 'to taste'
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