Posts
(Washington Post) HAVANA - Tobacco: It’s what’s for dinner.
A team of Croatian chefs whipped up a pungent meal Thursday, infusing the flavor of the tobacco leaf synonymous with Cuba into baked stone bass filets, bread and butter, a rich demi-glace sauce, even ice cream.
The result was a tangy heat that one taster likened to ancho chili powder, and a powerful finish with all the nicotine kick of a chubby Montecristo cigar. Continued
No comments:
Post a Comment