Cranberry Mango Pineapple Thanksgiving Sauce - CaribbeanPot com
Learn how to make a quick and vibrant cranberry sauce for your Thanksgiving turkey dinner, with mango and pineapple for a lovely Caribbean flavor. Join Chris De La Rosa of CaribbeanPot.com as he shares his take on a super fast and exciting cranberry sauce for your holiday dinner. This homemade cranberry sauce is very easy to make and can be done days in advance and stored in the fridge.
For this cranberry sauce you'll need...
1 can whole cranberries
1/2 cup diced mango
1/2 cup diced pineapple (with juice)
1 orange (juice)
zest of lemon
pinch salt
1/4 teaspoon grated ginger
The nail polish!
In recognition of October as National Domestic Violence Awareness Month, innovative fundraising campaign Polished Man is challenging men everywhere to paint one fingernail to represent the one in five children who experience violence globally before the age of 18. From October 1 through 15, men are given the opportunity to paint one nail in an effort to raise awareness and funding for the cause.
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Smoked Duck by Carolyn Buster
Smoked Duck
Carolyn Buster
The Cottage
Calumet City IL
Appetizer, Great Chefs of Chicago #2
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To say this is a dish of thinly-sliced smoked duck is an understatement. The ducks are rubbed with butter spiced with things like cumin and coriander and curry, stuffed with savory vegetables and fruit, and marinated in apple cider for 24 hours before they even reach the smoker. Garlic cloves are smoked with the ducks and used both in a sauce redolent of ginger, cinnamon, and cloves and as a garnish. The dish can be prepared with fewer ducks as long as everything is adjusted accordingly. The fewer ducks smoked, however, the greater the heat intensity will be per duck. For slower, more even smoking and better end results, Chef Buster recommends using 4 ducks.
Makes 16 appetizers or 8 entrees
Spiced Butter
2 pounds soft unsalted butter at room temperature
2 shallots, minced
6 to 8 garlic cloves, minced
1 tablespoon parsley, chopped
1 tablespoon black peppercorns, crushed
2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon curry powder
1 teaspoon dried basil
Few dashes each of Worcestershire and Tabasco sauces
Marinade and Duck
4 ducks, 4 to 4-1/2 pounds each
2 cups chopped celery
2 cups chopped onions
2 cups chopped carrots
2 cups chopped unpeeled tart apples
2 cups chopped unpeeled oranges
1 large bunch parsley, chopped
1 gallon apple cider
4 whole heads garlic
Corn oil
Smoked Garlic Sauce
4 cups smoking juices (add reserved marinade to equal 4 cups of liquid if necessary)
2 ounces smoked garlic cloves, peeled and pureed
1/8 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground cloves
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 cup currant jelly
2/3 cup port wine
2 to 3 tablespoons cornstarch
To make the spiced butter: Blend all the ingredients in a food processor until well incorporated. Reserve at room temperature.
To prepare the marinade and duck: Generously rub the inside and outside of the ducks with some of the spiced butter. Mix the celery, onions, carrots, apples, oranges, and parsley. Pack the cavity of each duck with this mixture. Using the remaining spiced butter, place a large dollop inside each. Stand the ducks tail-end up in a stainless or plastic container (a large bucket works well) and pour cider over them. Add weight if necessary to keep the ducks submerged in the marinade. Marinate in the refrigerator for 16 to 24 hours. Reserve the marinade.
Preheat a smoker to the low-to-medium range following manufacturer's suggestions. Arrange some water-soaked hickory, mesquite, or osage orange wood chips over lava rocks (for more even heat distribution). Place a drip pan in position and fill two-thirds full with some of the reserved marinating liquid. Position the ducks on a rack above the drip pan, breast-side out and tail end up. Dip whole heads of garlic in corn oil and place in the center of the rack with the ducks.
Smoke for approximately 2-1/2 hours to medium rare; after 30 minutes turn the ducks so the breasts face in. It may be necessary to rotate the ducks during smoking if the smoker has hot spots. Remove the ducks and hold in a warm place. Remove and peel the garlic cloves. Reserve the juice in the drip pan for the sauce.
To make the sauce: Allow the smoking juices to settle; skim and reserve the fat. Strain juices through a strainer lined with a wet cloth. Put the strained juices in a saucepan and add remaining ingredients through the currant jelly. Simmer 15 to 20 minutes, then thicken with a mixture of port and cornstarch.
Saute the remaining smoked garlic cloves in the reserved fat until golden brown. Strain the fat off the garlic. Remove the stuffing and debone the ducks; reserve the stuffing and the carcasses. Thinly slice the duck breasts, rewarming in sauce if necessary.
Arrange the sliced duck breast on a serving plate. Spoon sauce over and around the slices; garnish with sauteed garlic cloves.
The remaining marinade and strained drippings, along with the duck carcasses and stuffing, can be simmered to make stock. The leg meat can be used for warm duck salad or soup.
Amazing Braised Duck With Plum Sauce! The Whole Family Will Love!
This braised duck with plum sauce is phenomenal. Just the sauce alone is absolutely incredible, full of flavors and depth. It does takes some efforts but the end result is so worth it. Just a note on cooking time, if you like your duck to be more springy then reduce the braising time and increase if you prefer to be more tender. Happy cooking.
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1 large duck
2 pieces of dried orange peel
2 tsp of kosher salt
1 bulb garlic (6 to 8 cloves)
8 slices of ginger
1/2 onion cut into chunks
1 stall of lemongrass
2 tbsp sugar
1/2 cup dark soy sauce
3 cups of water
4 slices of ginger
3 star anise
3 cloves of garlic
1 cinnamon stick
1 tbsp oyster sauce
1/2 cup plum sauce
3 tbsp plum syrup
green oninons/cilantro for garnish
#MingleRecipes #BraisedDuck #DuckWithPlumSauce
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AMAZING STREET FOOD in VIETNAM! ???????? What I eat Ho Chi Minh City food tour Compilation 2023
#streetfood #vietnam #hochiminhcity
EVERYTHING I ATE FOR A MONTH IN SAIGON, Ho Chi Minh City VIETNAM
INTRO 0:00
COM GA SU SU 0:50
BANH MI HUYNH HOA 3:15
CAFE TRUNG 6:35
CHAN GA 8:27
HU TIEU NAM VANG 12:00
CAFE SUA DA 14:40
BANH HUE 16:13
BUN DAU MAM THOM 22:15
CAFE PHIN 25:20
BA BIEN 27:35
CAFE BAC XIU 33:30
PHO BO 35:40
BUN BO HUE 37:30
BUN CHA HANOI 44:00
HOT VIT LON (BALUD) 47:00
CAFE COT DUA 54:15
Mi QUANG 55:05
CAFE MUOI 58:50
BANH CANH CUA 1:00:00
HAI SAN CAJUN 1:02:30
BANH MI THAP CAM 1:08:30
SUP CUA 1:10:15
BUN THANG 1:16:00
CHE THAI DURIAN 1:18:00
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TOPICS DISCUSSED IN THIS VIDEO:
Saigon street food, Vietnamese food, Best of Vietnam, Com Ga Su Su, Banh Mi Huynh Hoa, Cafe Trung, Chan Ga, Hu Tieu Nam Vang, Cafe Sua Da, Banh Hue, Bun Dau Mam Thom, Cafe Phin, Ba Bien, Cafe Bac Xiu, Pho Bo, Bun Bo Hue, Bun Cha Hanoi, Hot Vit Lon (Balud), Cafe Cot Dua, Mi Quang, Cafe Muoi, Banh Canh Cua, Hai San Cajun, Banh Mi Thap Cam, Sup Cua, Bun Thang, Che Thai Durian,
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Sonny Side food review 2023, Best Ever Food Review Show 2023, Vietnamese food review 2023, Saigon street food review 2023, Vietnam food guide 2023, Saigon food guide 2023
CRYING TIGER - NAM JIM JAEW spicy dipping sauce - Ultimate Thai BBQ dipping sauce
crying tiger - nam jim jaew spicy dipping sauce
I will show you how to make the ultimate Crying Tiger Thai dipping sauce.
Easy to make at home. The only sauce you will need for Thai BBQ meat. Most commonly used with Crying Tiger Beef.
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Don't forget as with all recipes YOU have to taste along the way of cooking - all Thai recipes especially are SALTY, SOUR, SWEET these may need adjusting to your own tastes. We can throw chilli heat into the mix as well. Use as many chillies as you feel you are ok with. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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Nam Jim Jaew
4 tbsp Fish Sauce
2 Tbsp Tarmarind puree
2 Tbsp lime juice
1 ½ Tbsp Palm sugar – or any sugar
1 ½ Tbsp Toasted Rice Powder
4 Shallots thin sliced
2-3 Coriander / cilantro twigs depending on size
2 green onion
Chilli Flakes – as much as you want
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Henry Bain's Roast Beef
The Pendennis Club is a private club in Louisville, Kentucky. Opened in 1881, a man named Henry Bain got a job there. Starting as an elevator operator he quickly moved up to the kitchen where he invented and developed his sauce. He eventually became the head waiter, and gained fame for his excellence in all areas. This sauce is exceptional! Full of the right balance of flavor with raisin paste, orange peel and tamarind. I want to try it as a BBQ sauce. I think it will be perfect~ stay tuned! Link to buy this below:
Buy It Here:
Music: I Am A Man Of Constant Sorrow by Dan Tyminski. c. 2000 Mercury Records. Used by permission.