Grilled Sous-Vide Tri-tip, Kale Salad, Double Baked Potatoes

Combining grilling over charcoal with sous-vide precision cooking is the ultimate best-of-both-worlds approach. This is especially true for cuts of beef that are a little tricky to get right like the tri-tip. It has an uneven shape and thickness, it can also come out tough or dry if not cooked and sliced right. In thisContinue reading “Grilled Sous-Vide Tri-tip, Kale Salad, Double Baked Potatoes”

Steak Cooked Directly on the Coals

This method is primitive, technology free, counter-intuitive and yet produces an amazing hunk of beef. It is also just so elemental and fun to get a piece of meat and throw it on hot coals. I have no idea if that’s how our ancestors cooked their Aurochs beef steak but I’d like to imagine theyContinue reading “Steak Cooked Directly on the Coals”

Fig Leaf Salmon, Grilled Leeks Vinaigrette and Red Wine Sauce

I’ve had a fig tree in my back yard for the past eight or nine years maybe. I also first heard or read about wrapping fish in the leaves even before that in a Food and Wine article about Alice Waters if I am not mistaken.  I cannot tell why it took me so longContinue reading “Fig Leaf Salmon, Grilled Leeks Vinaigrette and Red Wine Sauce”