There is a reason why men fancy themselves grill-meisters. When grilling, there is no need to multi-task or use different appliances or pots and grills are easier to operate than a stove and an oven. Unless you are helpless me.
Channeling my inner “guy” and pushed by a craving for steak and other grilled food, I took my gas grill out of retirement, donned a large apron (but forgot to open a beer) and set out to work on my one girl dinner on a gorgeous Sunday afternoon. Lord knows what mess I would have found myself in, had I actually had to handle charcoal. All I had to do was turn a gas valve and light three burners which, even in my ineptitude, I thought I could muster. But 10 minutes into my quest, I was still trying to figure out which was the “open” position on the tank and if I was supposed to see blue flames under the grill. You can be forgiven for picturing a ditzy blonde.
I flirted with the thought of not sharing my uselessness with anybody but I ended up being so pleased with my “guy” dinner, that I didn’t mind.
I marinated a filet mignon that had been sitting in the freezer for months in oil, soy sauce, ginger and a bit of sugar. I grilled a yellow pepper until the skin was charred and I brushed a couple of peaches with olive oil and put them on the grill, cut side down. While everything was easily cooking, I whipped up some fresh corn with onions, peppers, jalapeno and finished it off with a touch of cream. I am a girl after all and I needed to fill that time rather than watch football on tv.
The steak got brown and caramelized on the outside and stayed incredibly tender on the inside. The peaches, sprinkled with a touch of brown sugar and whipped cream, were still warm and perfect by the time I got to them.
Now that I’ve got the knobs and arrows and blue flame down, I might don that apron again. And, this time, pop a beer too.