Hi Mary-Anne, A short story: * The concept for the overall dish, * The preparation of the "Jack Daniel's Marinated, Pan-Seared Sirloin Tips" * The administration of the Fresh and Smoked habaneros to the cassoulet, and * the overall dish preparation were all mine. However, I must confess that I cheated on the Cassoulet: I was to a four+-star restaurant earlier in the season (knowing that I was destined for a hotluck) when my wife ordered "Charbroiled Fillet en Cassoulet (et. al.)". I took one taste of this and immediately knew that some of Jim's apple-wood smoked habanero dust in it would make an ideal basis for a super hotluck dish. For an off hour, I arranged to get together with the head chef and told him what I wanted to do. He provided some cassoulet for experimenting and my idea was confirmed. He told me that a good Cassoulet is a very basic and flexible preparation. A couple of days prior to the hotluck I bought a quart of Cassoulet for the purpose. I knew that very a full-bodied meat was required to balance the strong flavor of his cassoulet and the habanero. Some time last fall I had a sirloin that was served with rich brown sauce prepared with Jack Daniels. When that though connected, I knew I had my dish. I made it *very* hot -- at the limit of my CH tolerance. It just disappeared. Shantihhh@aol.com wrote: > > I plan to make again the "Jack Daniel's Marinated, Pan-Seared Sirloin Tips > > in Cassolet with Fresh and Smoked Habanero," that I brought to the ... > I would love the recipe for your "cassoulet"! > > Thanks, > Mary-Anne