I have to acknowledge this each time I make this recipe and then blog about it: I made up the name because I'm not sure it has one. But I've got to give proper credit to my former student Brendan Shanley, who first made it for me a couple of Christmases ago when I visited with him and his folks in Raleigh. It is always delicious and it was particularly good tonight, served over rice and with baby lima beans, too.
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