By AMealIAteToday


Spice rubbed venison, arugula salad, and hatch chili pesto. Michele Castellani Ripasso della Valpolicella Classico Superiore 2015.

I have been having quite a bit of fun improvising spice lately. This one had cumin, ajwain, sumac, black lime, cobanero chili, powdered garlic, a hint of smoked paprika, and, of course, salt. The wine was lovely.

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