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As promised, the exciting details on tonight's dinner.
Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute.
I used a large-ish top sirloin in place of the T-bones, as that is all that was on-hand. I also left out the jalapeno peppers. Why? Well, Fiona was eating it too and I didn't want to draw the short straw when it came to changing that diaper.
So, not fiery-hot, just a slight, lingering mouth burn, but delicious all the same.
Served with a 2003 Crios de Susana Balbo Cabernet Sauvignon (88 points from Wine Spectator).
