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South-Western Roasted Bone Marrow and Spicy Parsley Salad P6

by Jonathan M. Forester, Posted Feb 28th 2008 @ 4:04PM



Take a nice handful of fresh, flat leaf Italian Parsley and rinse it well. Also one to two kumquats, and two chili peppers, one red and one green. I used whatever I could find. I am not even sure what type these are but they are only mild/medium hot. Normally I like to use a green Jalapeno and a red Thai pepper for a combination of bright and hot flavors.

Filed Under: Cooking Live with Slashfood, Head to Tail, Offal
Tags: South-Western Roasted Bone Marrow and Spicy Parsley Salad, South-westernRoastedBoneMarrowAndSpicyParsleySalad

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