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Tim Love is the chef and owner of numerous Fort Worth area restaurants including The Lonesome Dove Western Bistro, The Woodshed Smokehouse and The Love Shack. He will be appearing this April at The Austin Food and Wine Festival.
For Today’s Talk Takeaway, Tim showed us how to make Grilled Skirt Steak with Citrus, Grilled Cauliflower with Mint and Chili Arbol and a Spiked Chocolate Milkshake.
Grilled Skirt Steak with Citrus
4, 8-ounce portions of outside skirt steak
4 ounces peanut oil
Cracked black pepper
2 limes cut in half
Grilled Cauliflower with Mint and Chili Arbol
3 cauliflower heads, cut in half
12 ounces extra-virgin olive oil
12 teaspoons aji amarillo chili
6 teaspoons mint
1 cup oak chips, soaked in water for an hour
1 aluminum pan with 2 cups of water
NOTE: You can smoke the cauliflower a couple of hours ahead of time, and finish on the grill just before serving.
Spiked Chocolate Milkshake
4 ounces whole vanilla bean ice cream
4 ounces whole milk
2 ounces chocolate ganache
2 ounces vanilla orange liquor