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A Fun Little Cook!

Desert Oasis WomanDesert Oasis Woman Posts: 5,604
edited November -1 in EggHead Forum
#1 & Only Son and Friend returned from Texas Road Trip for rest and reloading before resuming the complete return of friend to the big city (another 240 miles each way for #1 today :laugh: )

Found some beef tenderloin steaks on sale for half-price last week and "wet aged" them in the package all week for last night's dinner! Not much trimming required, but had already decided to make bacon-wrapped noisettes from them :woohoo: Only freshly ground white pepper from Savory Spice Store in Colorado Springs used as seasoning on meat.

Some fresh beets from the Desert Oasis Garden + a few from Old Colorado Springs Farmer's Market; a large, round Mexican squash from CS, and a couple of sweet red peppers rounded out the grilled veggie selection. EVOO, Hawaiian Sea Salt, and Freshly Ground White Pepper for seasoning.

Also made a green tomato chutney from 2#s of tomatoes gleaned from some severe pruning of the 3 way-overgrown tomato plants :blink: Served that over whole wheat couscous (no pics)


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Roasted the beets indirectly at 425F for about 45 minutes.
Removed plate setter and grilled meat and veggies direct at fire ring level. Good meal and Good dinner companions B)

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