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Grill-roasted, adobo-marinated Gunthorp Duroc pork loin. Ready for Frontera service tonight
30 Jan 2011 00:22

Grill-roasted, adobo-marinated Gunthorp Duroc pork loin. Ready for Frontera service tonight 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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Xoco is firing on all cylinders Grill-roasted, adobo-marinated Gunthorp Duroc pork loin. Ready for Frontera service tonight Made brunch:eggs scrambled w carm onions,Stilton,sage. Top:Prosciutto "chips,"sage,Romano,lemon zest.Country toast
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