darn, I hate when I lose a post!!!!! Anyway…………………
I didn’t see a review for this dish and it is such a wonderful, complex flavored entrée that I thought some of you might like to give it a try. It is from Issue #100, Aug. 2013
The components can be assembled early in the day which makes for an easy dinner. I also brined the medallions for about 3 ½ hours. The spinach which cooks on the grill in a foil packet makes for easy clean up also. All around I’d give this one a 9+
I pulled the medallions at about 138°F. and they were perfect (for us).
P.S. FINALLY, Roy found a project, so he was a happy camper this morning also.
I didn’t see a review for this dish and it is such a wonderful, complex flavored entrée that I thought some of you might like to give it a try. It is from Issue #100, Aug. 2013
The components can be assembled early in the day which makes for an easy dinner. I also brined the medallions for about 3 ½ hours. The spinach which cooks on the grill in a foil packet makes for easy clean up also. All around I’d give this one a 9+
I pulled the medallions at about 138°F. and they were perfect (for us).
P.S. FINALLY, Roy found a project, so he was a happy camper this morning also.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com