This recipe appeared in the Conscious Wine Newsletter on February 13, 2014. I couldn’t wait to share it with you. Get their newsletter and you will be entered to win a trip to the Willamette Valley in Oregon.
Serve this dish with 2008 Cowhorn Syrah which can be purchased at www.consciouswine.com.
• 1 tablespoon New Mexican red chili, ground
• 2 teaspoons cumin seed, ground
• 2 teaspoons fennel seed, ground