Mark baked the ham and I made the pasta with chorizo. This is my second time using a NY Times recipe. I’m quite happy with the hearty, spicy flavor of the chorizo combined with the chickpeas and bread crumbs.
Pulled Pork BBQ
From BarBerQ’s in Napa
Lamb BBQ Stir-Fry
Mongolian BBQ from Chin Hua. Basically, you pile on the meat, veggies and sauces. Then the cook fries everything up on a huge grill. Tasty!