I don't think I'll be able to take any pics, but I'm trying a few new things tonight thanks to a recent subscription to Cook's Illustrated online.

I mixed together some spicy remoulade to go with some crab cakes that use minced shrimp meat as a binder instead of eggs. The minced shrimp are supposed to be sort of a natural "meat glue," in this recipe.

The vegetable side dish will be Mexican street corn, which is corn spiced up with olive oil, salt & chile powder and then grilled until charred a bit on all sides. Then you toss it into a bowl filled with: sour cream, mayonnaise, more chile powder, garlic, cheese, cilantro & lime juice.

The main dish will be some USDA Choice tenderloin steaks. Just seasoned with either salt & pepper or maybe Montreal steak seasoning. Cooked over a super-hot grill until medium-rare.

All my prep work is done and I'm just waiting to fire up the grill. Basically, I said "fuck cholesterol," tonight. As far as cheaper cuts of meat go, my go-to red meat lately has been flank steak. I also really like top sirloin.