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Ah, 'twas nice to be back in my own kitchen cooking up dinner once again... tonight we had Grilled Chili-Rubbed Flank Steak (served on corn tortillas with Monterey Jack cheese, cilantro, and lime juice) with Mexican rice for a side. The wine of the evening was a 2001 Penfold's Bin 389 Cabernet Shiraz.
I've mentioned the Mexican rice before, and you can find the recipe here. The flank steak was from the Food & Wine 2004 recipe collection, available from Amazon.com for $30, but I got mine here for $8 in the Fall.
Now off to finish watching Enemy at the Gates with the wife until it's time for my pants the ball to drop.
Yeah, class act, me - I know.
