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By Mama's Kitchen (Hope) on March 20, 2009
"A really yummy and different dish to WOW your guests. It does use a lot of balsamic vinegar. You can use the best you can afford but I have found it comes out equally well with the 'bargain' balsamic! Created by Texas chef Grady Spears and featured in the November 1998 issue of Texas Monthly."
Prep Time: 20 mins
Total Time: 1 hrs 20 mins