Stephanie marinated it in reduced balsamic vinegar, a bit of pear-infused white vinegar, olive oil and thyme. In her words: "Holy mother of pearl." The meal turned out to be a fantastic experience.
Stephanie also cracked a couple pounds of black walnuts. "And with the walnuts I'm going to make a gluten-free shortbread. Woohoo! I'll let you know if they turn out well."