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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 03-26-2017, 05:56 PM   #6
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Join Date: Jul 2001
Location: Naperville IL
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I am considering modifications for the next round, but it seems we are having an early spring so the next round may wait until autumn

This is pork and beans in a very Basque way so I am thinking scraps of Serrano ham would add some real depth. So too would some heat from a any of a variety of peppers, Basque has its own varieties of peppers - guarnadilla pickled peppers seem an obvious choice

as always a recipe is either a suggestion or a starting point

last thing, pair this with good Spanish hard cider... oh my
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