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Recipe by: banza
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See below ingredients and instructions of the recipe
2 lb Pot rost, leftover
2 ts Salt
Pepper, black; to taste
2 Garlic clove; minced
3 ts Oil
2 md Onion; chopped
2 md Tomato; peeled, seeded
-chopped
2 Bell pepper, green; seeded
-chopped
1 tb Capers
Shred meat into strips and season with salt, pepper and garlic. In
large, heavy skillet, heat oil and brown onions, tomatoes, and bell
peppers for five minutes over medium heat, stirring occasionally. Add
meat and capers. Lower heat and continue to cook for ten minutes.
Serve hot.
From: SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING
: by Jessica B. Harris, Simon Schuster, New York. 1991.
: Posted by: Karin Brewer, Fidonet Cooking Echo, 8/92
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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