The tang of the lime, the spice of the peppers, the crunch of the toasted tortillas combined with the warmth and comfort of the chicken and stock make this a top 10 soup/meal any time.- jughandle
This is an expensive roast and I'd save it for a special occasion. A 4 bone roast will serve 8-10 meat loving people, and they will talk about it forever. The dry aging will make the most tender tasting cut you might have ever had. Don't leave the aging out, plan ahead. - jug
With any satisfying meal it is important to not only have good flavors, but combine different textures and even different temperatures. The crunch of the pepper with the mouth texture of the quinoa and the spice of the tomato mixture and topping provide depth of flavor, texture and spice that is hard to find in any dish. For a whole meal serve with a cold tossed salad. This recipe is an original Fat Farm creation. Let me know what you think. - jug
"JERK": This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.