Here's a couple of simple meals over the last few days.
First up, a simple grilled burger and salad. What makes it special is the bone stock reduction. It really turns a burger into a pretty sophisticated meal, considering all the nutrition and flavor in the stock. The salad is simply a vinaigrette using Greek Kalamata EVOOA, French Dijon mustard, and apple cider vinegar. As always, click the images for the full size.
Next up was grilled tri-tip last night, and the same reduction for the sauce, along with the drippings added in (can't get enough of this!). I grilled on the lowest temperature, then crisped it under the broiler for a couple minutes per side. Next to it are yellow onions fried at low temperature (takes a long time) in bacon drippings. The onions really shrink, so plan for about one medium onion per person.