New recipes, November 18, 2013

Two from the November 2013 Cooking Light: Port Stained Beef Medallions (you steam the tenderloin, which sounds so odd but gives amazingly tender meat), and Mexican Broiled Corn Salad. For the salad, I browned corn kernels and the onion in a dry skillet rather than broiling everything (too many steps!), but we still got the charting and caramelization. There were still a lot of steps, and the dressing sends this over the top. These both get a 5!

Wine: Fattoria Rodáno Poggialupi 2007