Ahhhh.....Nothing like Bodhran Tips!!! Marinate them first in a heavy red wine and garlic. Braise them over a very hot open fire, almost blackening the outside and leaving the center cold. Serve with a mixture of escarole, shallots, portabellas, zucchini, snow peas, and pecans, sauteed in butter, garlic, parsley, red wine and a dash of cayenne. Roast new potatos with parsley in a lite sour cream sauce makes an excellent side. A nice Cabernet compliments the meal, followed by Pecan pie and perhaps an Expresso.

Mmmmmmm........Bodhran Tips!!! Now that's some fine eatin'!!!!

Spaw