Enter the world of ChezHelvetica food fantasies. A San Francisco Chronicle recipe for Dry-Rubbed Flank Steak with Spicy BBQ Sauce truly defines sensational, wowing taste buds with the heat of Smoked Paprika and Cayenne Pepper and the sweetness of Brown Sugar and Maple Syrup. Rubbed and grilled, the Flank Steak later swims in BBQ Sauce along with Roasted Fingerling Potatoes and Broccoli with Garlic. Organic Pain de Pascal from Trader Joe’s and scarlet Zinfandel from deLorimier Winery in Alexander Valley completed this course. Another summer dream appeared with a luscious Blueberry, Raspberry and Peach Dulce De Leche Crisp, thanks to Tory Farms, the VAMC Farmers’ Market and the magic of making Dulce De Leche from a can of sweetened, condensed milk. Fantasies fulfilled!
