Deep-fried corn tortillas as the base of the tostada, salted out of the hot oil as they rest, home-made pinto beans (mostly puree) with hardwood smoked bacon, chopped iceberg lettuce, Carolina reaper shredded cheese (Monterey Jack with jalapeno, habanero, and Carolina reaper peppers), home-made salsa with extra jalapenos, topped with sour cream in the letter "e" for ego.
New York Strips on Mother's Day. Bought as a roast, sliced to make 1 1/2" steaks. Seasoned with kosher salt, cracked black pepper, garlic powder, onion powder, and smoked paprika. Flipped once every 3 minutes, for a total of 12 minutes on the grill. Aimed for medium rare, but came out more slightly more medium - forgive me! Got too busy with everything else that I forgot to take pic of a finished plate and of the other sides; stuffed mini bella mushrooms with blue cheese, fresh green beans with minced garlic, shallots, and red pepper flakes, grilled corn on the cob, cottage cheese, and simple salad with leaf lettuces and veggies.