Rib Eye Steak

We got figs in this week's Planet Organics delivery. I don't really know what to do with them, so I searched around for a recipe. Other things I got this week that I need to figure out how to use: a black spanish radish, sweet potatoes, and lots and lots of kiwi.

- The figs were pretty good grilled like this, except the pancetta kept slipping off. It would work better to hold it in place with a bamboo skewer.
- I got grass-fed Rib Eye steaks from Whole Foods tonight. Grass-fed beef is supposed to be better - for the environment, for the cattle, and for people. It has less saturated fat and higher levels of Omega 3 fatty acids and Vitamin E than corn-fed beef. It definitely tasted different that corn-fed beef. I didn't especially like it, but I think it's an acquired taste. I think it tasted more earthy.
- King Oyster mushrooms are the best, and this is a mushroom hater speaking. They're meaty and have a good texture.

• Grilled Figs with Goat Cheese & Mint (Fine Cooking #40, September 2000, p. 59)
• Pan-fried grass-fed rib eye steaks
• Sauteed King Oyster mushrooms
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
• Spinach salad with hard-boiled egg, cherry tomatoes and Smoked Bacon Vinagrette (Festive Favorites, p. 51)

Wine: Rafanelli 1996 Cabernet Sauvignon (Dry Creek Valley, California). This is a great Cab, and we now only have a couple of bottles left. It's one of the best vintages of Rafanelli Cab.