I did a couple of different cooks today. For lunch I did chicken with pineapple and red peppers. I got the recipe from Grace Young's book, "Stir frying to the sky's edge". Turned out very well. It had good flavor, I am a huge fan of pineapple, I would have liked some heat in it though.
For dinner I made a hanger steak from Adam Perry Lang's "Serious Barbque". Marinated the steak for 24 hours, then rubbed with spices, and basted with compound butter with a half bunch of Thyme and Rosemary tied to a wooden spoon handle. Cooked the steak to rare. Let it rest on a cutting board on top of some compound butter with the herb brush chopped. It was a little rich. In the future I would baste it less and maybe skip the butter on the board. I was very happy with it. Served with a baked potato and sautéed spinach.