by A.J. Coltrane
The next-night-using-up-the-No-Knead-Bread dinner. Grilled steak sandwiches with blue cheese-horseradish mayo, caramelized onions and green peppers.
Messy and good.
[Product recommendation that sort of reads like a plug:] The steak was hit with McCormick’s Steakhouse Seasoning Grinder. It’s a quick and easy way to “add something” that’s tasty but still somewhat hard to define. Hands down my favorite offering of theirs. (From the website:) “A robust blend of green, black, and pink peppercorns with salt, garlic and onion. This grinder jazzes up steaks, burgers, ribs and potatoes.”
I guess I could have put actual effort into the picture, but we were hungry, and I’m not one of those bloggers to spend a bunch of time on the photo and get cold food as a reward. Those people have a sickness. (Initially the colors in the photo were really funky. I think maybe the camera was trying to normalize the yellow cutting board as “white”. Maybe. Placing a white cutting board behind the sandwich helped the camera figure out what “white” really looks like.)
Three attempts at a decent photo is plenty.
Tonight the bread “ends” are becoming garlic croutons.
FlatbreadGarden 