Tonight, the newest development in German-Japanese fusion cuisine reared its dark and savory head.
On pumpernickel:
three slices of seared Ahi with a peppercorn and sea salt crust
red onion and red cabbage sauerkraut made with mirin and a Page Mill winery Pinot Blanc
wasabi yogurt sauce made with chevre
Top that.
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5 comments:
I cannot top that.
You are very strange.
Now dip that in clarified butter.
Topped!
!TIMF!
Clarified butter??? EWWWW! If you want to feel like you just swallowed a tub of lard.
...and I do
an axis of . . . delicious!
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