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How To make Chile Dusted Duck with South Of The Border St
5 Jalapeno chiles, stems and
-seeds removed, chopped 1 c Diced onion
1/4 c Butter or margarine
2 c Peeled and chopped Granny
-Smith apples 2 c 1/2-inch bread cubes
1/2 c Pinon nuts
1/3 c Chopped fresh cilantro
Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. '93 Roast duck with stuffing is as easy to prepare as a turkey or a chicken, though it is doubtful that the Conquistadors at the first Thanksgiving took the time to stuff the ducks before roasting. In these days of lean and no fat meals, many people refuse to consider duck becuase it is perceived as being extremely fatty. Several simple steps, however, can greatly reduce the fat content. First, if the skin is pricked before cooking, much of the fat will drain off. Secondly, removing the skin before serving will lower the fat content even further. (1) 4-1/2 to 5 pound duck, remove giblets and neck from inside wash and pat dry ground red chile powder Sprinkle the inside cavity of the duck with salt. Saute the chiles and onion in the margarine until soft. Combine the mixture with the apples, bread cubes, nuts, and cilantro, and toss gently to mix. Fill the neck and body cavities loosely with stuffing. Skewer the neck shut and cover the opening of the body cavity with aluminum foil and tie the legs together. To be safe, do not stuff until you are ready to cook. Place the duck on a rack in a shallow roasting pan. With sharp fork, prick the skin at 1-inch intervals, being careful not to prick the meat or it will dry out. This is to allow the duck to continuously self-baste so you can put it in the oven and forget it. Dust the duck with the chile powder. Bake in slow oven, 325 degrees F., about 3 hours or to an internal temperature of 160 degrees F. Serves: 2 to 4 Heat Scale: Mild
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Smoked Brisket Step By Step On The LoneStar Grillz 24X48 Offset Smoker
Smoked Brisket step by step instructions that will make you successful when you BBQ your next beef brisket. This smoked brisket was cooked on my new LoneStar Grillz 24X48 offset smoker. This is one beast of a smoker and it is only right that I smoked brisket first on this beautiful stickburner from LoneStar Grillz. I smoked this brisket at 275° for about 10 hours. It was seasoned with bold flavors from Kosmos Q. I used SPG, Cow Cover, and Texas Beef, all from Kosmos. I wrapped the brisket in butcher paper about 5 hours into the cook. I never wrap to time or temperature, I wrap to look. When it looks right I wrap it. This brisket came out tremendous with the oak and mesquite wood that I smoked it with. I use a combination of 60/40 or 70/30 oak to mesquite. This way it will give us the great flavors we want here in South Texas. Please check out LoneStar Grillz and tell them Chef Johnny sent ya to them. Thanks to Frac Daddy BBQ for stopping by and giving me a hand on this excellent smoked brisket.
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Mexican street food | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Mexican street food
00:00:46 1 Definition
00:04:02 2 Types
00:04:11 2.1 Tacos
00:08:29 2.2 Tamales
00:09:45 2.3 Camotes
00:10:45 2.4 Additional foods
00:16:04 2.5 Soups
00:16:34 2.6 Beverages
00:17:23 3 See also
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SUMMARY
=======
Mexican street food, called antojitos (literally little cravings), is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita and tortas, as well as fresh fruit, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day.
Mexico has one of the most extensive street food cultures in Latin America, and Forbes named Mexico City as one of the foremost cities on the world in which to eat on the street.
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