Tuesday, January 05, 2010


A recipe from my grandmother on my mom's side. It's a Spanish influenced Filipino dish of beef rolled around an egg, pickle, carrot, and raisins in a tomato sauce. My mom enhances the sauce by adding red wine.
The Wine Pairing
Cabernet Sauvignon, Stonestreet, 2000

Morcon Plated

Morcon Cut

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