The first thing I purchased after receiving my very first allowance was a cookbook—and I still have it! I have always loved cooking, and entering recipe contests has enriched my life greatly. It has offered opportunities to travel and meet others with a passion for food. My cooking adventures have taken me from coast to coast, and I always enjoy the challenge of creating new recipes. My biggest supporter (and taste tester), is my husband, Reed who will be attending the Great Steak Challenge. He encourages me, provides constructive feedback on new recipes, and laughs with me when a failed culinary creation ends up in the trash!
While Arizona is now home, I grew up in Illinois and lived in Chicago for many years. I lived in a Greek neighborhood in Chicago and was a frequent devotee of the local restaurants, cafes and grocery stores and developed a life-long love affair with the Mediterranean cuisine.
My ribeye recipe brings those influences together in a warm salsa cruda that makes a complex addition to the juicy tenderness of the ribeye. The Beringer Founders’ Estate Cabernet Sauvignon is a delightful pairing with this steak. The full-flavored steak along with the earthy flavors of the olives, fresh parsley, cheese, lemons, and sweetness of the grill-roasted tomatoes bring out the nuances of the complex flavors of this fruity Cabernet Sauvignon.
