Grill Master Jacob

Who knew that the only thing I had to do to get Jacob to cook dinner was to get the man a grill?!? Had I known that, I would have done it years ago. He's been on a roll!

We're making our way through "The Art of the Grill" as well as experimenting because, as we all know, I can't follow a recipe to save my life.

Here's our Espresso-Salt Filet Mignon...a nice cut of meat in a dry rub of finely ground, dark roasted coffee, sea salt, and ground pink peppercorns. Cooked to medium rare and served with some grilled calcot onions and rosemary potatoes. Wow!

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Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

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Culinary Adventures with Camilla

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