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Ingredients: 4 dried chipotle chiles 2 hatch chiles 2 ancho chiles 4 garlic cloves (unpeeled) 1 1/2 cups water 1 cup freshly squeezed orange juice 6 tablespoons cider vinegar 2 tablespoons honey 1 teaspoon unsweetened cocoa powder 1/2 teaspoon salt (plus more, to taste) 1/2 teaspoon cayenne pepper (adjust to taste) 1/4 teaspoon ground cumin 1/4 teaspoon ground cloves Directions: 1. Roast the Chiles & Garlic: Preheat the oven to 250°F. Slit open all the dried chiles to release steam wh …

Ingredients: 1/4 cup olive oil 1/4 cup Chipotle sauce (see page 80 for recipe) 3 garlic cloves, minced 1 teaspoon sea salt 1/2 teaspoon ground cumin 1 1/2 lb skirt steak Freshly ground black pepper, to taste 8 large flour tortillas, warmed 1 medium red onion, thinly sliced 1 ripe Hass avocado, pitted, peeled, and sliced (squeeze lime juice over slices to prevent browning) 1 cup sour cream 1/4 cup fresh cilantro, chopped Lime wedges, for serving Fire-roasted tomato salsa (see page 115 for recipe …

Rosemary & Garlic Sous Vide DuckWild duck tend to be thought of as only good for poppers, this is because most hunters don’t understand how to cook them. Wild ducks hold so many different flavors dependent on what type of duck and what they are eating, so many recipes don’t work for all species. This is not one of those recipes, this recipe will work beautifully with any and all wild ducks. The maintained cooking temperature that comes from Sous Vide will yield a perfectly and never over coo …