Steve Kroll
Wine Guy
We're headed out to our dinner club party in a few minutes. Tonight's theme is "south of the border" and I'm in charge of the appetizer round. I made a Ceviche of Shrimp and Sea Bass, Bacon and Roasted Tomatillo Guacamole, and a tomato-less salsa from dried guajillo and arbole chiles.
The invitation didn't specify which border, so I hope I chose the right one.
The invitation didn't specify which border, so I hope I chose the right one.