On 6/25/2013 11:06 AM, wrote:
> On Tue, 25 Jun 2013 10:45:13 -0600, casa bona > wrote:
>
>> On 6/25/2013 10:26 AM, wrote:
>>>
>>> Pizza night. Last night when I came home from work, I whipped up a
>>> batch of pizza dough. While the dough was rising I scrounged around in
>>> the fridge for something to put on it.
>>> One pizza is the standard pepperoni, and the other, my favorite of the
>>> two, pesto, prosciutto, Parmesan cheese and artichoke hearts.
>>>
>>> http://www.flickr.com/photos/koko181/9131942726/
>>>
>>> Here's my latest favorite pizza dough recipe.
>>>
>>> @@@@@ Now You're Cooking! Export Format
>>>
>>> Pizza Dough using 00 flour
>>>
> snippage
>
>>
>>
>> Number two is the one I'd crave.
>>
>> 'Round here we also make a green chile sauced pie with pulled pork and
>> pickled red onions.
>>
>> Not many complaints when that baby hits the table.
>
> Sounds wonderful, I'll have to give it a try.
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>


Here's what we use if we're out of our own home made green chile sauce:

http://www.amazon.com/Hatch-Green-Ch...593360-2616042


Hatch Green Chili Enchilada Sauce Medium, 15 -Oz. (Pack of 6)
by Hatch
5.0 out of 5 stars See all reviews (1 customer review)
Price: $29.95

http://www.simplyrecipes.com/recipes...ed_red_onions/

For the pulled pork any traditional bbq rub on a slow smoked shoulder
will work, or if you prefer you can braise and stew.

Hereabouts we smoke low and slow with pecan wood.

For the cheese we use a mix of fresh cotija and cheddar.

Some fresh chopped cilantro is sprinkled on top just before serving.