This was the fourth year in a row I've made this dish for our "night before the marathon" dinner. It's loaded with flavor, simple to make, and provides ample and long-lasting energy for the massive physical exertion the next day. Served over baked sweet potatoes, this is just a perfect and complete meal. Serve with your favorite red wine. But in the spirit of the French origin of this dish, I always get a bottle of Cotes du Rhone. The bottle in the picture was $17, and it was delicious. Aerate it into a decanter first, and pour from it for best flavor.
Here's the link to the recipe. Plan ahead for this one, since it requires cooking & preparing the marinade the night before. Once that's done, it's a fire & forget.
http://www.startribune.com/recipe-venis ... 233316921/
*personal note: we leave the olives out because I'm the only one that likes them. For the life of me, I couldn't figure out how they'd work in this recipe anyway*
Here's the link to the recipe. Plan ahead for this one, since it requires cooking & preparing the marinade the night before. Once that's done, it's a fire & forget.
http://www.startribune.com/recipe-venis ... 233316921/
*personal note: we leave the olives out because I'm the only one that likes them. For the life of me, I couldn't figure out how they'd work in this recipe anyway*