Caveman Porterhouse with Poblano Pan-Fry

thegrillingbook I mentioned this book a few weeks ago in my How to Build Your Cookbook Library post. It's a great cookbook with great recipes for poultry, beef, seafood and vegetables. I was skimming through the pages looking for a recipe and fell upon this recipe. Glancing at the recipe and picture, it looked fairly straight-forward. There are a few different ways of grilling - gas grill, charcoal grill, grilling directly on the hot embers of hardwood lump charcoal. We all know that I am desperate to learn how to master the art of grilling. But never did I think I would be grilling a porterhouse steak directly on hot charcoal.


I love photographing peppers. They always remind me of Pepper No 30 by Edward Weston.


I was surprised to see that the only seasoning used on the steaks was sea salt and coarsely ground black pepper. I love a good steak, but I am known for adding a little A1 to my steak. Please do NOT add any other flavors to this recipe! Let the steak sit in the salt and pepper for an hour before cooking it. Where the real flavors start to show is through the charcoal -the meat gains incredible smoky flavors that are like nothing I've had before.


A note to anyone who plans on making this recipe: the hardwood lump charcoal takes a long time to heat up and get to the point where they are ready to use. Be sure to start the grill about an hour before you plan to start cooking, that way it will have plenty of time to heat up.




This recipe is hands down one of the best that I have tried in quite some time. Besides that fleeting natural light that I experienced (excuse the less than impressive picture above...), it was incredibly easy once reading through the instructions.

Have you ever tried, or even heard of, grilling meat directly on the charcoal? What is your favorite grilling method?

Caveman Porterhouse with Poblano Pan-Fry Serves 4


4 1¼-inch-thick porterhouse steaks coarse sea salt coarsely cracked black peppercorns ⅓ cup extra-virgin olive oil 2 fresh poblano chiles, seeded, cut into strips 2 red bell peppers, cut into strips 1 yellow bell pepper, cut into strips 1 cup coarsely chopped fresh cilantro 2 large shallots, thinly sliced


  1. Season steaks generously with coarse sea salt and cracked peppercorns; let stand at room temperature for 1 hour.
  2. Build a hot fire in a charcoal grill using hardwood lump charcoal. When charcoal is orange, spread out in an even layer on lower grill grate. Use newspaper to fan excess ash from coals.
  3. Arrange steaks in a single layer directly atop hot embers and grill until an instant-read thermometer registers 120°F for rare (steaks will carry over to 125°F, or medium-rare, as they rest), about 4 minutes per side.
  4. Using long tongs, transfer steaks to a plate. Using natural-bristle brush, remove any embers and loose ash from steaks.
  5. Tent steaks with foil and let rest for 10 minutes.
  6. Add oil to 12-inch cast-iron skillet. Place skillet directly atop embers in grill.
  7. When oil begins to smoke, add chiles and all remaining ingredients to skillet. Sauté until vegetables begin to brown, 2 to 5 minutes, depending on heat remaining from embers.
  8. Using oven mitts as your aid, carefully lift skillet from grill.
  9. Season pan-fry to taste with salt and pepper.
  10. Serve over steaks.

Toasted Hemp Seeds with Golden Berries & Cocoa

Welcome to the Wonderful World of Superfoods!

hemp seeds

Lately I have been making note of how terribly I snack. Oreos, roasted gorgonzola crackers with cilantro jalapeño humus, ice cream. Overall, I could be doing a lot more in terms of eating healthy in between meals. The issue I have is that I don't really think of it beforehand so I grab whatever is easiest. What I really need is food that is quick and easy to throw together.

golden berries

cocoa nibs

I have to admit, while I was making this I was very hesitant. It looked like bird feed. I knew that I loved golden berries. But the combination of these ingredients? I just wasn't sure. But...I should have known never to doubt Sam Talbot.

toasted hemp seeds with golden berries and cocoa nibs

The end result is something very similar to a trail mix. Plan 1: Replace Oreos with this and I'll be well on my way to a healthier lifestyle.

What are some of your favorite healthy snacks?

Toasted Hemp Seeds with Golden Berries and Cocoa Recipe from Sam Talbot's The Sweet Life Servings 12


1 tablespoon olive oil 2 cups hemp seeds 1/2 cup golden berries 1/2 cup cocoa nibs 1 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper


  1. In a large skillet, heat the oil over medium-high heat.
  2. Add the hemp seeds and toast, tossing frequently, until the seeds are fragrant and golden brown, about 4 to 5 minutes.
  3. Transfer the toasted hemp seeds to a medium bowl and add the golden berries, cocoa nibs, salt, and pepper.
  4. Enjoy!

Iced Red Wine Snow

So you're telling me that it is already Thursday morning? I knew this would happen, but I still do not want to believe that my time in Door County is already half over. I've been able to get a lot done, but there is still so much to do - finishing a minimum of two books while laying out on the dock? Do yoga every morning? Work vigorously on my novel? Yea, none of those have happened yet. Perhaps worst of all? I am finding myself complaining at times about not having good internet service - isn't that why I want to get away? To be unplugged? Would I be able to resist picking up my phone first thing in the morning and browsing through my newsfeed? That will be the challenge for myself tomorrow morning... Stovetop

Antique Timer

It unfortunately has not been as warm as I had been hoping this week. So far, I think I've only laid out on the dock one or two days since arriving. (Fingers crossed for some more sun/warmth the next few days). Despite the lackluster weather, I was determined to make iced red wine snow. This recipe has been in my family's repertoire for over 15 years. I can remember being nine years old and watching my mom make this for friends. She even let met try a little taste - my nine-year old self thought I was so sophisticated because I was eating something that had wine in it (even if the alcohol had been boiled off).

Iced Red Wine Snow

Door County Living

The combination of flavors - the full-bodied red wine, the lemon and cranberry juices, the hint of cinnamon - makes for an amazingly refreshing summer treat. It is one of those desserts that is gone even before you realize you took your first bite.

Iced Red Wine Snow

This is an absolute must-try if you are a wino like myself. Or even if you like ice cream, or slushies, or any cold dessert. Let's face it, who doesn't like an adult-only dessert?

Iced Red Wine Snow Recipe from The Summer Book by Susan Birch Serves 8


1 cup water 3/4 cup sugar 2 cups good red wine, a Cabernet or Pinot Noir 2 cinnamon sticks 3/4 cup fresh lemon juice 1 1/2 cups cranberry juice


  1. In a saucepan, stir water, sugar, wine and cinnamon sticks together, bring to a boil, reduce heat and simmer for 10 minutes.
  2. Remove from heat and stir in lemon and cranberry juice, refrigerate until cold.
  3. Pour in a 9"x9" pan and put it in the freezer.
  4. Stir every 1/2 hour or so with a fork to break up crystals, until frozen - about 3 hours.
  5. Before serving, let it sit out for a few minutes until slightly soft. Scoop into bowls or shallow cups.