Grill, Meat, Football

I got home Thursday night to a happy husband....a VERY happy husband. He had the coals on the grill heating up, our Meat House steak tips and veggies laid out and counting down the minutes until NFL preseason started! 

It certainly was a nice treat to have him prep and cook dinner, all I had to do was steam broccoli and slice a tomato. He stepped outside with a huge grin on his face to start grilling (oh, the relationship between a man and his grill is almost as enigmatic as the one with football). I offered to get him a drink and he giddily asked for the new Stout that was chilling in the fridge. I opened and poured some for the both of us. 

We opened a bottle of one of our good wines (from a wedding gift case we got from a family friend) and enjoyed the hell out of that steak! It is amazing that among our chaotic lives, we still find simple pleasures in food and drink (and football). We watched our beloved NC State Alum, Philip Rivers take on the Packers, and enjoyed the beginning of football season. (Why the network wasn't playing Peyton's debut, I shall never know!!)

So, in the spirit of my blog, I have to include a little something about our meal. When Ryan grills, he takes half a red onion and greases the grill with olive oil. This adds extra flavor and prevents the use of an aerosol cooking spray. I took the other half of the onion, sliced it and sauteed it in some of the delicious Stout beer that we were drinking that night. The beer gave the onions a yummy caramel coating, which paired well with fresh tomato slices and basil from our garden.

The onions caramelize in about ten minutes - a flavorful and easy addition to any cookout or dinner salad!