On Friday, a large group of Coyotes took a day to travel East to the St. Croix Valley Pottery Tour. We mapped out our day, we knew hitting al seven stops was going to be too ambitious. And we also knew that we wanted to end the day at Matthew Krausey's
Tagine aux Pruneaux
This is one of the 3 finalists for our Tagine Recipe Contest. Our judges described this dish as a unique combination of distinct flavors and textures. Tagine aux Pruneaux 4 pounds lamb shoulder de-boned 1 pound prunes 1/2 pounds whole almonds 1 1/4 cups
