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~ Big Woop ~ Recipe

Ingredients

How to make it

  • Before your guest arrives,sear the Kobe over a very high heat for a minute or two on each side.
  • Wrap it up,for you are going to chill it,in a deep freeze for a couple of hours.
  • With a very sharp,strong,sturdy,non-flexible filleting knife with teeth...slice into,making ribbons of almost see-through strips.
  • In a somewhat fanned out pattern...place this in single file on a plate.
  • Gently toss the tender greens,sprinkle with salt,pepper,spritz with the tangerine,or,lemon juice,adding a very small amount of olive oil,dazzle the top with the parmesan cheese,and a few thumbnail tomatoes would be a nice touch.
  • Kobe is not inexpensive...So...' BIG WOOP '
  • Serving this pillow with a 'Big Woop' is a nice plus,or,minus...just depends on how you look at this once snubbed wine,the taste will surprise beyond expectations,it is a deep,dark,red with crimson highlights...Slide it down the inside of a glass...swirl...then,breathe...the aromas that was once reserved for the expensive stuff,now pacifies the senses with leather,rich ripe red fruit,and pencil shavings,ending in a spicey syrah.

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The Cook

22566 TX

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