Get the latest recipes from Whackfood http://www.grouprecipes.com/people/whackfood Great pork, ruined by terrible plating. But it's fabulous. Trust me. Probably better to put the pork on top of the sauce to show off the grill marks... Alas. http://www.grouprecipes.com/102910/ugly-hatch-pork.html Thought this was going to be some way cool experiment till I realized it was just a sort of Philly Cheese Steak soup... Kind of took the wind out of it but it was still tasty. http://www.grouprecipes.com/102228/soupy-tex-mex-philly-cheese-steak-thing.html This is kind of a cross between French onion soup and tortilla soup. Flavors of the tortilla soup but structured like French onion. http://www.grouprecipes.com/101997/soupy-chickeny-bakey-bit.html Heavy hatch chili based pasta sauce. Whole wheat pasta tastes better with this hearty, earthy sauce. Very green, fresh vegetabley, sort of sauce. http://www.grouprecipes.com/101423/noodles-and-hatch-pasta-sauce.html Chicken hot pot in a coconut broth. http://www.grouprecipes.com/101110/hatch-coconut-chicken-hot-pot.html Hatch chili cream sauce. What else is there to say? http://www.grouprecipes.com/101016/hatch-chili-cream-sauce.html Basic description open to your interpretation. http://www.grouprecipes.com/100888/sesame-beef-says-a-me.html You're not allowed to adjust the amounts of garlic and/or green onion per this licensing agreement. You want less flavor in your pasta? Use ketchup and move back to Idaho. http://www.grouprecipes.com/100398/pasta-sauce-with-stuff.html This was a hodgepodge of Thai recipes floating in my head filtered by what I had on hand. Was pretty potent when I started the initial saute but ended up a perfectly potent but palatable delight. http://www.grouprecipes.com/97634/the-one-with-veggies-beef-anise-and-sugar-kinda-asiany.html This is a *way* interpreted version of beef Wellington - in fact shares very little in common but technically was the original inspiration... http://www.grouprecipes.com/82794/jeffs-duck-wellington.html