Re: [CH] habanero steaks

Alex Silbajoris (asilbajo@hotmail.com)
Mon, 14 Oct 2002 19:06:43 +0000

Haven't tried mango juice, but if I did, it would probably be over a fire 
instead of in a skillet.

Linda has always used a wine-honey-soy marinade for beef.  I've learned that 
blackened honey can be tough to clean from ribbed iron, so I tend to avoid 
anything with much sugar in it.  Lately I've used a mix of about 40 - 40 - 
20 soy, worcestershire, and dry sherry.  From that base, I might go anywhere 
with pepper or garlic.  This time it was just an experiment to see how much 
heat the hab slices would give to the meat through direct contact, and to 
the sauce.

Funny, after cooking, the rings almost looked like cross-cut bones.

- A





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