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Old 03-16-2008, 12:51 AM   #11
Yuri_Rage's Avatar
Jul 2006
Posts: 14,296
Liked 814 Times on 514 Posts

Glad you guys are enjoying this one. I made a variation today; I deglazed the pan with 1/2 bottle of Abita Purple Haze (instead of port), then I added about 1/4 cup of pure pomegranate juice and a bit of red wine vinegar. The rest of the sauce procedure remained the same, just the liquids changed. Again, it was a winner!

The pepper is a small poblano chile, split and seeded, then simply filled with shredded cheddar cheese and baked. The beer is Bear Republic's Hop Rod Rye - an excellent companion.
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Old 03-19-2008, 01:04 AM   #12
Baron von BeeGee
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Baron von BeeGee's Avatar
Jul 2005
Barony of Fuquay-Varina, NC
Posts: 5,397
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Nice. I do a variation on this recipe fairly often which is to add a teaspoon of dijon mustard to the port.

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Old 03-19-2008, 01:44 AM   #13
Mar 2007
Oak Creek, WI
Posts: 538
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Yuri, did you happen to cook that steak on March 14th?

Might try this with some venison.

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