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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Rosemary Filets with Peppers

We limit our consumption of red meat, so when we have steak, we go for filets on the grill.

Chop fresh rosemary and grind black pepper (no short cuts, no dried herbs, no shaker pepper). Press into both sides of the filets and grill.

Accompaniment: Stem and seed jalapeno or habenero peppers, and cut in strips.  Mash one garlic clove, add 2 tbsp. lemon juice, chopped basil, salt, pepper and olive oil.  Add pepper strips. Let stand several hours, or heat briefly.  Toss pepper strips in the oil mixture and skewer for the grill.  Takes some of the HEAT out of habeneros.

Simple potatoes sprinkled with Parmesan finish the meal, with some cut fresh fruit for dessert. Definitely a Summer Sunday Supper.


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