This came out great! First corn of the season was out and it was nice outside to grill some steak. Remember though, this marinates overnight. The sherry vinegar in the relish gave it a great flavor. I also added some parsley to give the relish some green. The steak marinade was pretty spicy on its own, but once cooked and cut thinly, it had just the right amount of heat. Made this with a cauliflower puree that was wonderful with the steak dipped in it. Here's the puree: http://www.projectfoodie.com/recipes/cauliflower-puree-7575.html

This came out great! First corn of the season was out and it was nice outside to grill some steak. Remember though, this marinates overnight. The sherry vinegar in the relish gave it a great flavor. I also added some parsley to give the relish some green. The steak marinade was pretty spicy on its own, but once cooked and cut thinly, it had just the right amount of heat. Made this with a cauliflower puree that was wonderful with the steak dipped in it. Here's the puree: http://www.projectfoodie.com/recipes/cauliflower-puree-7575.html

Not only is this salad bursting with flavor but the red of the radicchio makes a very colorful presentation. The sweetness of the pear, in contrast to the tang of the blue cheese, is delightful on the palate. This is one of the easiest to prepare and most delicious salads I have ever tasted. It is shown served with a rib eye steak in the magazine but this salad was a lovely compliment to a roasted chicken.

Not only is this salad bursting with flavor but the red of the radicchio makes a very colorful presentation. The sweetness of the pear, in contrast to the tang of the blue cheese, is delightful on the palate. This is one of the easiest to prepare and most delicious salads I have ever tasted. It is shown served with a rib eye steak in the magazine but this salad was a lovely compliment to a roasted chicken.

This came out delicious! Used a 3 lb eye-round which cooked to 120 in a little over 40m. The herbs on top added just the right amount of flavor. The best part though is the sauce. I could eat a bowl of sauce and warm crunchy bread for dinner alone. I followed the recipe's suggestion of browning the roast in a skillet, then roasting it in the same skillet, and finally making the sauce in that skillet while the roast was resting. It worked surprisingly well and the deglaze from the skillet added to the sauce's flavor.

This came out delicious! Used a 3 lb eye-round which cooked to 120 in a little over 40m. The herbs on top added just the right amount of flavor. The best part though is the sauce. I could eat a bowl of sauce and warm crunchy bread for dinner alone. I followed the recipe's suggestion of browning the roast in a skillet, then roasting it in the same skillet, and finally making the sauce in that skillet while the roast was resting. It worked surprisingly well and the deglaze from the skillet added to the sauce's flavor.