This post is going to be a narration of what we’re cooking at our Basque gastronomic society.

We’ve had two Txokos thusly and both have been incredible orgies of food and conversation.

At Txoko one, my contribution was Hoppin’ John and rice. The recipe for which is already up on this site.

At Txoko two, my contribution was Chile Poblano stuffed with Alligator Fried Rice and Pork Cracklins.

There’s a photo up on this site of a couple ribeyes and a few pounds of chiles on a big fire in the backyard of the party.

All the men in the society are fine cooks and I hope to let them do some guest writing on this site so we can all have access to their recipes as well.

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