>Haven't tried mango juice, but if I did, it would probably be over a >fire instead of in a skillet. caphelon is wonderful stuff :) >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. first restaurant in which i worked used oil/soy/sherry as it's base. Hmmm. Have to think on all that. As an aside - sorta - after cooking the veal I thought, damn, I shoulda given them the "Paulette" treatment. One restaurant had a "filet paulette" recipe (one owner also owned, probably still does, Paulettes in Memphis TN) which is essentially petite filets of beef in a peppercorn cream sauce. Damn nice dish. Anywho, I've always wanted to do it up using some semi-serious chiles along w/peppercorns and these chops woulda been the perfect thing use. Hmmm. May just have to go buy a whole tenderloin or maybe ribeye and do some beef experimentation this winter. Not much else to do here in Idunno for a non-skier type... (except learn how to ski, of course...but i'd want to do it nekkid, and...well...no) -- Peace... Rael64 "I...am an enchanter." "By what name are you known?" "There are some who call me...Tim." - Monty Python and the Holy Grail -