Gee, that’s funny, Arnold…I don’t recall being invited to a party for YOUR 500th. 
Okay, Sqrlcub, here’s my new, awful, “gee I wish some doper who’s an expert Web designer would do some pro bono work on it” Website:
thewordsmith.homepage.com
I just got started on it, but eventually I hope to bring some rather grandiose plans to fruition, including separate areas for food-related, “Chef Troy” stuff and for writing-related “WordSmith” stuff. For now, it has a pic of me and links to my old cooking tips forum and the web site of the funkiest band around, Soul Tsunami. Don’t be too hard on my crappy site, I know it sucks goat ass but I don’t know what I’m doing.
As for my favorite recipe: Whoo, tough call! A lot of the recipes I’m really fond of and get rave reviews with are kind of complicated, and I’d prefer to give you all a simple recipe that you’ll actually want to make. (I will post something more complex - say, my shrimp creole recipe - if demand warrants.) I guess I’ll go with my recipe for puerca casera picante (literally, “spicy homemade pig”). If you like spicy food, you’ll probably want to make this part of your culinary repertoire.
PUERCA CASERA PICANTE
Serves 4-6
2 tbs. olive oil
6 pork chops, trimmed of excess fat
2 cups salsa (I like Herdez brand "salsa casera" -- hence the name of the dish)
3 cans black-eyed peas, undrained
3 cups converted rice
Heat oil in a large heavy skillet with a lid. Over medium-high heat, brown pork chops until nice and brown on both sides. You may need to do this in batches; don't crowd the pan. When all of the pork chops are browned, return them to the pan. Lower heat to medium and pour the salsa evenly over the chops. Cover for five minutes and then add the black-eyed peas. Simmer for 20-30 minutes, or until pork is tender. Add rice, stir well, cover tightly and cook until rice is done. Serve with a good Mexican beer.
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I'm sure OpalCat is mourning the loss of a porcine life. Opal honey, next time I'll give my recipe for grilled portobello mushrooms balsamico, k?
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Live a Lush Life
Da Chef