Sure our winters are fairly mild and autumn’s are light sweater wearing time but the real reason I think most of us adore Texas, is for the spring. Blue bonnets, primroses and wild flowers galore gracing the shoulders along the highways, gardening season is back in full swing and the 70 to 80 degree temperatures return to the south. It’s a glorious season and time to get outside before the high heat of summer creeps back in. The first thing I usually think of (because I am always thinking of food), is getting the grill fired up. Dust it off, clean it up, fill’er up and get it lit because grilling makes everything easier in my opinion. You can put almost anything on the grill to give it a deep, rich flavor and is it just me or are there really less dishes when you grill? This week we made Black Peppercorn Sliders with Creamy Brie Cheese and Arugula. Fresh, ground, grass-fed beef from the farmers market wrapped with a slightly sweet and peppery crust then grilled, topped with a slice of creamy brie cheese and spicy arugula made this inaugural grilling dinner tops. Time to get grilling!
Roll the outer edges with black pepper mixture before grilling.