Pierre wrote:
> Rick Bayless had a wonderful concoction in "Rick Bayless's Mexican
> Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine".
>
> He made a sauce from soaked anaheim chili's, tomato's, garlic, and
> Mexican oregano. Added this sauce to some diced red potato's, and of
> course the smoked pulled pork. Cook well, and you're in flavor
> heaven! Hell, eat it with eggs for breakfast, or rolled up in a
> tortilla. Don't forget some cilantro.
>
> Pierre

Mmmmmm! Some good ideas guys, thanks!

D
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