Foot and Fire

By GERLIE M. UY I rubbed the steak with pounded cumin , (I think I have two kinds, the plump palay-like seeds and the thinner ones) and rock salt. I refrigerate it overnight. I like the contrasting sweet and pungent dizzying smell of cumin... I first tasted cumin in the yangrou (lamb) barbecue in Beijing. With this grilled porterhouse steak and with the right red wine, the New Year's Eve or Valentine's Dinner is ready to go!

Grilled Porterhouse Steak with Red Wine, Tomato Paste and Basil Basting By GERLIE M. UY Marinade Porterhouse Steak in tomato paste, red wine, fresh or dried basil leaves, pinches of salt and pepper overnight.    Grill Porterhouse Steak to desired tenderness.  Brush remaining marinade while grilling.  As side dish and garnish, fry or grill sliced potatoes,  slice corn in cob, and sliced white onions rings.  Use marinade as basting. Heat the remaining marinade until volume is reduced to half  and serve with cheese on top.  Fried rice with celery.   Serve grilled steak with this yummy fr