Yummy!

A Recipe from Coup de pouce’s great book (and I mean this! Not one recipe I’ve tried so far isn’t totally delicious) BBQ et cuisine d’été:

Bavette de cheval marinée au balsamique et champignons (Balsamic marinated sirloin undercut with wild mushrooms) – Click on the image to link to the recipe.

I’m going to use horse meat rather than beef because it was today’s special at my butcher’s and because I usually prefer it to beef: better tasting and healthier, too.

I will also use dried wild mushrooms instead of shitakes and regular shrooms cuz I bought some on my last trip in the countryside for local products and I’m anxious to taste’em!

To accompany this: R.H. Phillips’ Syrah

Absolument délicieux, à essayer!

Red Curry Thai Chicken

Red Curry Thai Chicken

I will adapt it: no need for the corn starch and I’ll use two cans of coco milk instead of half milk half chicken stock. Use lime juice instead of lemon, throw in some kaffir lime leaves and why not throw in some green peas, too!