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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