A very simple meal, but delicious in every way. And in some ways, it is probably good for you too, vegetarians and vegans be damned. The corn is a local California white corn, cooked on the BBQ while still in the husk (chop the top and bottom, peel off a couple of the outer layers) for about 10 minutes. Then simply sheer off with a paring knife, add butter, and voila, smoky corn, no salt required. (Or butter for that matter, but it looked nice for the photo.) The out-of-focus brown stuff in front is actually quinoa, which required a cup of chicken stock (organic, low-salt variety), fresh chopped garlic and 15 minutes to cook. Very easy and very very tasty. The focus of the dinner, a rib steak, which is a steak cut of a prime rib, bone-in, was seasoned in fresh ground sea salt from the Atlantic, combined with Hawaiian sea salt from the Pacific, fresh ground white pepper, red pepper flakes and ginger. Always always cook these bad boys on high heat for less than a couple minutes per side, depending upon thickness. (This one was a little thin for my taste. All steaks should be at least 1.5" prior to cooking, preferably 2".) To top it off, your standard sauteed mushroom with green onions. Thin slices of cimini mushrooms, cleaned with a paper towel (no water), cooked on medium-high heat in walnut oil (great medium-high heat oil), then after a couple minutes, add a slice or two of butter and brown the mushrooms. Once browned, add wine, white or red depending upon your taste (red wine adds a better body to the sauce if you want something heavier), then chopped garlic and tonight, fresh thyme (which is typically reserved for a white wine sauce) and simmer until the sauce begins to thicken as the wine cooks off. For the last minute or so, add some chopped green onions, salt and pepper to taste, and you're done! A few fresh green onions on top adds some color, but doesn't do much for flavor unless you're a raw onion eater kinda person. (I am.)
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