New recipes, May 20, 2012

From the Cooks Illustrated Cookbook: Grilled Sirloin with Tarragon Mustard Seed Rub. These flavors were a real surprise and delight, and we will experiment with them again. There is more salt than we would like in this rub, so we give it a 3. Served with 2 recipes created on the fly: homegrown Pak choi with Caramelized onions and garlic (gets a 3, would be great with crispy fried onions); and a potato salad with crispy prosciutto, roasted red peppers, and lemon mustard dressing (gets a 4).

Wine: Le Clos Millésime 2008 Vin de Pays de Hauterive Domaine Sainte Eugénie