I thought why not. This turned out excellent. With the relatively "quick" tenderloin cook, we got a nice carmelization of the jam. I did this before with pineapple jam on salmon and it was better than excellent on that. I'm trying to come up with a list on the manu uses of this type of "glazing"...any ideas?
post #1 of 6
11/9/06 at 6:50pm