Raspberry Redhead

The actual amounts given here are somewhat approximate, since I tend to ignore measuring and use like, inspiration (and what Bog sends) in my cooking. I prefer Redheads for this dish because the colorful sauces look so good on a redhead. This recipe, with minor modification, works well with blueberries too, which also look good on a redhead, but when properly modified this recipe becomes "Blueberry Blonde" (in cooking, presentation is everything). If Redheads are too scarce (and unfortunately they do tend to be) I have found that this recipe works very well with chicken. Select your favorite portion to make the steaks, or be daring and use the entire redhead.

1 Redhead
Fresh Raspberries
Fresh Mint (as garnish)
Fruit Jam (I prefer the "all-fruit" varieties) Peach (best
for raspberries) or Apricot (best for blueberries)
work well here.
Dijon Mustard or sweet Russian mustard. (use about 1 tbsp.
per cup of jam)
White Wine (A good, buttery California Chardonnay works best.)
Butter (or Margarine)
a small amount of saffron (I'm just wild about saffron!)

In a large skillet, melt the butter. Place Redhead into the melted butter to brown and sprinkle with saffron. While meat is browning put jam into a measuring cup. Add Mustard and mix thoroughly (a little honey will help them to blend). When meat is browned, turn redhead over and spoon the fruit/mustard mixture evenly over her. Pour wine to taste (but don't overdo it) into skillet. Add Raspberries evenly over top of Redhead and around the pan. Cover and let simmer until meat is cooked. Remove meat from pan to plate and increase heat under skillet (Add a little more wine if desired) and let sauce cook down until desired thickness is achieved. Spoon sauce over Redhead and serve. Garnish with fresh mint.

This should be served with your choice of vegetables (asparagus makes a classy companion, but brocolli works great, too) and wine. That same Chardonnay or, if preferred, a riesling or a blush. There are many good blush wines available in the market, including White Cabernets, White Merlot, and the more common and sugary White Zinfandel. A good California White Zinfandel goes well with California Girls, I have found, whether she is dinner or a dinner companion. If your delectable redhead is your dinner companion, rather than dinner, you might select a good Champagne, such as a Blanc de Noir. Go with a dryer variety and avoid overly sweet Astis and NEVER COLD DUCK! Remember, regardless of the capacity in which you are enjoying her company, she deserves no less than the finest.

Redheads are one of the finest flavors.