I have been dieing to try cooking something with Prickley Pear Cactus ever since i left culinary school. I have eaten some amazing sorbet, jams, marinades, etc. but have never had the opportinity to make a tasty delight of my own until now. I have developed a Yummy recipe that might just make you question weather or not I might be a Goddess...No conciet here, i like to call it confidence.
Marinated airliner chicken breats with prickley pear/pineapple glaze served with rice pilaf with a hint of orange and basil (my mouth is watering), and seasonal vegitables. We will also have a prime rib special which is rubbed with our Grillmaster K's own blend of herbs and spices, served with baked potatoe and vegitable. If you haven't had the Lamb Sirloin with our homemade classic french Bordelaise sauce, served with mashed garlic redskin potatoes, you're missing out! This is just the tip of the iceburg of specials we have for you this week.
Before i go, I am going to implore you TRY THE CHOCOLATE/ORANGE CREAM PIE with homemade candied orange segmants. You will thank me!
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