New recipe, September 27, 2012

Tonight, the actual recipe: Crispy Pork Medallions, from the November 2011 Cooking Light. Very nice--the lighter quality of the pork makes a better balance with the other ingredients--this gets a 4. Served with roasted vegetables

Wine: Le Clos Millésime 2008 Vin de Pays de Hauterive

New recipe, September 26, 2012

Crispy beef medallions with roasted carrots. This was a riff on Crispy Pork Medallions, from the November 2011 Cooking Light. The riff was necessary when the pork we had was obviously bad, so we used left over prime beef rib. It was tasty--a 3--so looking forward to making the actual recipe!