The husband has claimed Monday night dinners. And, I've happily let him. When I arrived home last Monday, he had his mini charcoal BBQ going, and was clumsily chopping cucumbers and tomatoes, with panic in his eyes. Although I should have made myself a cocktail and taken a seat on our new, comfortable patio cushions, instead I asked, "Yo! Would you like some help?" He did. The meat needed to be seasoned, the green beans tied, the salad finished. All of the sudden I was alone in the kitchen, finishing up the madness he had started.
Luckily, I'm a fast worker, and soon enough we were on the patio, sipping on Pinot Noir from our Napa trip last December, and waiting for the meat to come off the grill. The fine-looking rib eye we had got a generous sprinkling of sea salt (I used vintage merlot), pepper, and just a bit of olive oil. Cooked to medium rare, it melted in my mouth, and made my heart flutter a bit. Perfection.
The sides were simple, grilled green beans, tied into little bundles with scallions, grilled squash, and a fresh salad of cucumbers, tomatoes and heart of palm. Even though the food was tasty, it was the wine that really put this meal on the map. We drink a lot of wine, but not super fancy wine. So when we open a bottle from one of our forgotten wine tasting trips, it's a nice treat. And it makes an already amazing meal, more amazing. Here's to drinking good wine, from a really big glass!
Green Bean Bundles
green beans, trimmed
green onions, nice and long ones
salt and pepper
1) Form little stacks of green beans. I think 5-7 beans a stack works well.
2) Using your scallions, tie the green beans together.
3) Drizzle with olive oil, and season.
4) Grill and eat.