Give a boy some matches, raw protein, a hunger to char and this is what you get: Rosemary Grilled Pork Tenderloin, Quinoa Goosefoot with a Vermouth Cream Sauce.
I love burning stuff. I think it started when I set fire to a large swath of North Texas. The 1980′s were a heady time and my Parole Officer has advised me against talking about it. Nowadays I stick to igniting things in the comfort of my own backyard. I refer to them as ‘controlled burns.’
You know the feeling. Sometimes meat doesn’t catch fire fast enough. So, what I do is tie dry, oily sticks to it. In this case, Rosemary. It leaves a nice char and a pleasant flavor.