Wonderful! I doubled the sauce and skipped the pepper flakes, however. Instead I used a 'Cuban Death Bed'. This is an alcoholic shot where you de-seed a habenero pepper and soak grand marnier in it for about 5 minutes. I used two. This made the spice smooth and uniform, and diluted enough not to make the dish unpleasantly hot. I mixed this with the batch of sauce poured in at the end.

Reviewed On: Apr. 18, 2008