The only bottled dressing that matters.
, I had to find out about embarrassingly late in life. It was just eight years ago that my friend Tom invited me over for dinner one night, and despite the fact that it was February, announced he would be grilling out on the balcony. To me, by then an opinionated chef in training, the real surprise was when he pulled a package of meat out of the fridge, followed by a bottle of Ken’s Steakhouse Italian dressing, and proceeded to combine the two.I had never seen anything like it.
I won’t lie, it looked like hell—a brown goopy mess—but two beers later we were ready to grill, and one beer after that we were ready to eat. It turned out that the meat was venison, which I don't like. There was just no way it was going to be good, I thought. But it was. The thin cutlets had gotten surprisingly caramelized after cooking for just a few minutes on each side thanks to the dressings’ sweetness, but also had soaked up some vinegar for a bit of snap.
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