Josh’s Culinary Endeavors

I don’t think I’ve ever eaten brussel sprouts in my going on 30 years. I made them tonight - steamed with sea salt and a dijon butter sauce. Awesome! Also on the menu was garlic and rosemary roasted fingerling potatoes and smoked pork porterhouses. For the rub I used kosher salt, fresh cracked peppercorns, garlic powder, cumin, chile powder and ground coriander.

Tonight I grilled New York strips topped with smoked mustard seeds and green peppercorns as well as sauteed cipollini and garlic. On the side: garlic mashed potatoes with bacon drippings.

This meal was inspired by our recent anniversary dinner at the Driskill Grill here in Austin.

Staples in steak grilling now are smoked mustard seeds and peppercorns. If someone hasn’t already created a cologne based on green peppercorns, I’m doing it… they have an amazing aroma!