Filet Mignon, Ladypeas, Corn, Butterbeans, and Jalapeno Cornbread and 2006 Two Hands Angel's Share
By tgardner on Aug 31, 2008
Nothing special about this meal from a marrying-of-flavors standpoint, What made the meal stand out was the quality and freshness of ingredients. The corn, ladypeas, and butterbeans were all fresh bought the day before from my local Farmer's Market.
The Filet Mignon is cut from the tenderloin and is an especially tender and tasty cut. Today's examples were USDA Choice. If USDA Prime is your game, or even Kobe (Wagyu), then I recommend ordering from Lobel's of New York. Very expensive but oh so wonderful.
Soak the corn, in husks, in ice water for at least an hour. Cook the corn in husks on the warming grill away from the burners but at the highest heat the Man-Grill can achieve for about 30 minutes. It will be juicy and blazing hot.
Cook the filets at the highest possible heat for 2 minutes per side, and as always, time everything with an electronic timer. Leave the lid down while cooking and resist the urge to open the lid.
Today's cigar was a Sancho Panza Glorioso. I'll call it 88 out of 100 for it's wonderful construction (box-pressed) and woody, earthy flavors. A very good cigar for about 3 USD.
Today's wine is one of my favorites: Two Hands Angel's Share Shiraz from Australia. I make it 91 of 100, and a great bargain at about 20 USD per bottle. Powerful fruit notes, teeth-staining purple in color, with legs all the way up to its neck, it is one of the many excellent Shiraz from Two Hands.