jim@wildpepper.com wrote: As part of a project I'm putting together, I was wondering if some folks would mind posting some *original* recipes that they wouldn't mind sharing with the world. Specifically, I'd be interested in ones that featured a specific chile type- like chipotle or habanero or chipotle or etc.... :-) Although credited, these will go into the 'public domain'. If anyone has one that uses my stuff, I'd appreciate it being sent to me off list- no point in advancing the cause of us 'evil corporate types' :-) Have at it 'old feller' :-) Thanks in advance! -Jim C Mild to Wild(R) Howdy Mr. Jim! I will take a shot with a submission for about the only "recipe" I created and can prepare with a consistancy and actually crave! I have to admit that I have only devised the below recipe from my recollection of quantities, but this one ain't rocket science. If you should find use for it in you project I would be happy to make it "by the book" for specifics. La Reina’s Rump Roast This recipe’s flavor is brought about with the rich flavors of Mexican chile seca (dried) the Ancho, the Guajillo, the Chicostle, the de Arbol, the Chipolte, etc. This recipe can be used with any roast, bovine or swine, beef or pork, but my favorite cut is the rump roast, possibly known by another name in another place. 4-6 pound Rump Roast 1 Large onion (variety of choice) 5 cloves of Garlic, even more if you like. Elephant Garlic works well too 1 cup Mixed Ground Dried Mexican chiles (Ancho & Guajillo for rich flavor, de Arbol and Chipotle for flavor & heat) Your favorite water 1.5 cup White Flour 1.5 cup Masa Harina 1/2 cup cooking oil of choice (lard to be real) 1 - 2 tbs ground cumin Fresh ground Black Pepper to taste Sea or Kosher salt to taste Uncooked strips of bacon, premium brand not necessary Herbal Options: Mexican Oregano, Cuban Oregano, Bay Leaf, Thyme, sprig of Rosemary Puree onion, garlic, dried chiles in blender, adding water to create a wet paste. Combine white flour, masa harina, cumin, salt and ground pepper. Blend well with fork or wisk. In Dutch Oven, heat up oil or lard on stove top for searing roast once it is prepared. Place roast on double wide sheet of aluminum foil or wax paper. Poke some holes with fork. Rub down the roast with onion/garlic/chile paste mixture. Rub it well! Pack it down! Now pack flour/masa harina mixture onto “pasted” roast. Pack it on thick and firmly. Place roast in Dutch Oven with heated oil/lard. Sear on all sides. Do not worry about the paste/flour caking off, this will cook down into the “chile gravy”. Add hot water to approximately 1/3 depth of roast. Top roast with Herbal Options or none at all, Add additional salt and/or highly recommended fresh grounded black pepper. Drape bacon slices over prepared roast, six slices is a good start, more is even better. Bake covered in oven preheated to 275º. Cook for approx 3 hours depending on cut and size of subject meat or until fork tender. If there is little flour clumping in the cooking process, just wisk juices a little to smooth. Baste roast with the juices from time to time, as well. You will have a richly flavored “chile gravy” to serve over rice. Compliment with refried beans and warm tortillas. Naturally a Mexican cerveza buena like Bohemia works well throughout the process and even after the dinner bell rings. Beth in Texas