Dinner was outside yesterday as the humidity was low, the temperatures moderate and trending down toward cool. Most of the day was spent with Scott or Doer on the grooming table on the patio. It had been awhile and they were both a little shaggy. Tons of dog hair to pick up afterwards so the patio was clean and pristine.
The grill was going with a tri-tip, beef roast smothered in Indian spices, which considering the amount of beef eaten in India is probably an oxymoron. Cumin, coriander, chilli powder, ginger, garlic, salt, black pepper, a touch of curry powder, mustard seeds, and a few other things all mashed with olive oil and smeared on the roast. It sat at room temperature for an hour and then cooked quickly over high heat on the grill. It rested for a few minutes while I made a salad. It was sliced thin across the grain and served with only its juices.
The neighbors wandered by because the aromas from the grill were a little different. I threw an oil cloth on the grooming table and it became the dining table. There was a spicy kick from the dark crust on the exterior and a strong, juicy, beef flavor on the interior of the slices. They brought beer so that became the drink of the evening, and I threw some bread on the grill to add to the meal. In the end the beef was gone, the salad was gone and I think even the crumbs of bread disappeared. Clean up was easy
The evening finished with the last bit of Gobernador, a dry oloroso sherry discussed here.
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