The Super Bowl was good, and our dinner was just as delightful.
To start, I fried some calimari and made a sauce out of chipotle peppers and Mexican crema.
I followed with Bittman's intriguing wine marinated rib-eye with onion marmalade (onions cooked for about an hour with balsamic vinegar for the last 40 minutes). I love the combination of orange peel and clove with beef, and the marinade does wonders for what is not necessarily the most tender cut.
2/02/2009
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