1/5 lb Brown rice fusilli pasta

6 Asparagus stalks, cut into 1/4 inch pieces

2 Roasted piquillo peppers from a jar, sliced two ways

8 Shiitake mushrooms, sliced

2 Cloves of garlic, chopped

3 oz Slow roasted goat stew (rib) meat (hot rub and mop), cut from the bone into small pieces

2 heaping tblspn Hot Pepper Jelly

2 Eggs

Deep red chili powder

Olive oil

Grated parmesan cheese

Salt

Pepper

Cook the brown rice pasta in salted boiling water for ten to twelve minutes.

Put a tablespoon or so of olive oil into a wok or skillet and sauté the sliced mushrooms over high heat. Add the garlic. Sprinkle heavily with the chili powder. Once the mushrooms have shrunk and browned move aside and add more olive oil if necessary. Add the asparagus and piquillo pepper. Salt and pepper. Add the hot pepper jelly. After a minute or two add the goat.

Drain the pasta.

Remove the goat/mushroom/etc. pan from the heat. Add the pasta. Stir until the pasta is coated. Break two eggs and stir into the mix. Add parmesan cheese.

Plate. Sprinkle a little parmesan cheese on top.

Gregg