It's time to celebrate. It's really good just walking on the surface of this planet. We're having beef tenderloin. D found some tenderloin pieces in the used meat bin and froze them till today. Oh yes.
I'm making a sauce from roasted, cored, and peeled poblano chile, olive oil, mayo, preserved lemon, lightly roasted garlic, cilantro, and black pepper. I rubbed the meat with lemon juice and Bufalo chipotle sauce, figuring it will mostly burn off on the grill. Black pepper too. Don't worry, y'all, I won't over sauce the meat. Just a little to spur the flavor along.
A few dabs o' sauce went into a bowl with shredded cabbage. Then I added some more mayo and olive oil and mixed it up. Slaw, my friends, slaw.
I've begun baking some Brussels sprouts with olive oil and salt and pepper. They're done now and I've mixed in some lemon juice and Dijon mustard. I'll set them back in to oven to get some color 10 minutes or so before the rest is finished.
Meanwhile I've got a sweet potato in the oven, and it's just about done. I split it in half and dosed it with olive oil, salt and pepper and then wrapped it in foil for baking. I figure the poblano sauce will do nicely on it, too.
Time to light the grill. It's good here on top of the food chain.
modom
