On 3/6/2021 5:13 AM, Sqwertz wrote:
> On Fri, 5 Mar 2021 23:38:35 -0500, jmcquown wrote:
>
>> If the weather holds, tomorrow will be a great day for grilling!
>>
>> I bought a couple of really nice thick beef filets (minon) yesterday.
>> Yes, a tad pricey but I only splurge occasionally. I wrapped one up and
>> froze it for later use. The other I've sprinkled with course salt &
>> pepper, wrapped in plastic and have it in the fridge waiting to be
>> cooked. I like to let the seasoning meld into the meat overnight. (I'm
>> waiting for someone to say "never salt steak before cooking it!" That
>> would be incorrect.)
>>
>> I'm planning to grill the steak with squash. A yellow squash and a
>> zucchini, split lengthwise, each half rubbed with a little oil and
>> sprinkled with S&P. I love grilled "summer" squash.
>
> I'm pretty sure you poo-pood my suggesting of seasoning and searing
> squash cross sections hot and fast in EVOO and butter so they're
> barely cooked but browned. It's the only way I eat yellow squash
> and I do it often. I don't do green.
>
> -sw
>
I don't recall poo-pooing any such suggestion. I may just take you up
on it. Yesterday was quite nice; sunny, temp around 72°F. Today it's
drizzling rain and windy. Looks like I'll be cooking this meal indoors.

Jill