Waiting patiently on my W. African reds. I plan on putting a few on a skillet, browning them a bit and then into the food processor with some oil and spices + lemon/orange juice and then that gets rubbed onto whatever flesh is available, marinating overnite.
Then one chooses grill, slow cook, oven, ... decisions, decisions.
Just did it with a batch of Czech Blacks/Bulgarian Carrot/Serranos and it turned out great.
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