Coal Grilled Steak (caveman style), Wilted Spinach and Risotto. This post is a little risque. If you are faint of heart, please avert your eyes.
Wilting the spinach (don’t worry, this isn’t the scary part) with minced onion and garlic. The spinach reduces quite a bit, so add salt as it shrinks to trap the seasoning in.
Who needs a stinking grate! Want a great char? Throw that bad boy right in the coals! This doesn’t work with briquettes, so if you are attempting this, use lump charcoal or make your own. Sure, it gets a little ash on it. Man up, you wussy!
I am not a huge fan of standing over a pan and stirring for a half hour, but there is no substitute for a good risotto. Unfortunately, this wasn’t one of them. It didn’t go all creamy on me. I guess I need to practice my stirring.
if you hit the coal with a hair dryer for a minute first it’ll both get them really hot and help clear off ash and soot before you lay down your steak on them.