... and for supper tonight at the #VachonBunker - Wild & crazy pig under a blanket, passed out drunk in the garden: wild boar marinated in red wine, seasoned with Club House meat tenderizer and Montréal steak spices, slow pan-grilled in margarine and red wine, then covered with melted Monterey Jack cheese (after removing meat, add a bit of water and some table cream, stir, then use as sauce for the meat). Side dish: Mediterranean-style salad mix with salt, pepper, and doused with French vinaigrette. Wine: Mouton Cadet (Bordeaux; red). Result: I like to live on the edge ... (wait, what?) ;-)
Posted on: Thu, 06 Mar 2014 23:59:48 +0000
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