Harissa-Rubbed Grilled Bavette Steak with Orange-Fennel Relish

I wanted something simple. I also wanted something with harissa. So, I made this. 

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I went with a bottle of Spruce Pale Ale from Propolis.

Grilled Stuffed Pork Tenderloin, Brussels Sprouts with Guanciale

I revisited Jose Garces’ stuffed pork tenderloin recipe. This time, besides using Mama Lil’s Peppers instead of roasted red peppers and skipping the Salsa Criolla, I tried using Queso Oaxaca instead of provolone. Also, I had some Guanciale in the freezer, so I thought I would do Brussels Sprouts instead of sautéed spinach.

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I decided to go with a bottle of Tenmile from Draper Brewing.