Originally Posted by
tropit
Yesterday, I made "Chantie steaks," by seasoning them like you would beef steaks, pressing them between 2 cast iron pans and cooking them over a high heat. Soooooo good!
~ C
Oh my goodness, I'm drooling a little with this thread! Yum!! Would they lend themselves to a soup, you think? That way you could use some of the wine as well (many recipes calling for some wine). Enjoy!