We said hello to 2013 at our off-the grid getaway in New York’s Schoharie Valley. We arrived to over a foot of newly fallen snow and a clear starry night illuminated by the full moon. Ice crystals sparkled like diamonds in the moonlit blue snow. The silhouette of tall pines and naked hardwood trees were black against the blue ice.
It was warming and invigorating to shovel the heavy snow into a lacework of paths that allowed us to access the firewood pile for heat and the hand pump well for water. Since I’d left the charcoal grill out from last summer, I decided to use it to cook our New Year’s Eve dinner. I made a little path all around it, pushed the snow off the picnic table with my shovel and got ready to grill.
Marinated and Grilled Filet Mignon
4 pieces of filet mignon
¼ cup of olive oil
¼ cup of red wine
1 tsp smoked Spanish paprika – I like the Chiquilin brand.
1 tsp Dominican or Mexican dried oregano (or fresh oregano or thyme is great too)
salt & black pepper
Whisk all ingredients together and marinate the meat for at least 2 hours. Grill it to your desired doneness.
I also made grilled garlicky zucchini that reminded us of summer.
Garlicky grilled summer squash
Slice the squash length-wise as thinly as possible. Add finely chopped garlic, salt & black pepper and enough olive oil that the pieces of squash are coated all around. Let them sit while you fire up the grill to absorb the seasoning. Grill them until they are soft and have grill marks.