D
DWACON
Guest
Now that I have mastered pan-searing ribeye to perfection, I wanted to try
something new. So, while it was cooking, I caramelized ½ a a small yellow
onion and then added two small vine-ripened tomatoes, diced, and about ¼-cup
basalmic vinegar, cooking it down to a thick paste like sauce. I spread a
thin layer of German sweet-hot mustard on top of the ribeye and then topped
it with my tomato concoction and served it on a bed of spring greens.
Wunderbar !!!!!!!
--
I filled a lightbulb with helium and got enlightened
http://www.dwacon.com
something new. So, while it was cooking, I caramelized ½ a a small yellow
onion and then added two small vine-ripened tomatoes, diced, and about ¼-cup
basalmic vinegar, cooking it down to a thick paste like sauce. I spread a
thin layer of German sweet-hot mustard on top of the ribeye and then topped
it with my tomato concoction and served it on a bed of spring greens.
Wunderbar !!!!!!!
--
I filled a lightbulb with helium and got enlightened
http://www.dwacon.com