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Sweet and spicy Chipotle Pork Tacos cooked sous-vide. They are served in corn tortillas with fresh guacamole, black bean paste and sour cream. This is my own version of spicy Mexican pulled pork tacos, with a Canadian flair to it; maple syrup. This particular recipe uses a sous-vide machine although it could easily be done in a slow cooker. The other day, while walking around my “Temple” called Santa Caterina Market, in Barcelona. I ended up at my favourite pork butcher and got hypnotized by those skinless pork knuckles/ham hocks. I couldn’t resist the urge to try to make something special out of them. So here we are making Chipotle Pork Tacos! Pork Knuckles/Ham Hock We don’t see many recipes around with this cut even though it’s divine tasting. It reminds me of pork cheek, the taste is somehow distinct, bolder than other cuts. Once perfectly cooked it becomes so…

Glazed Maple & Mustard Salmon on red quinoa, dill, cucumber salad and a topping of crunchy salted skin; what else a Salmon lover could ask for? Maple & Mustard Salmon Fillet uses a cooking technique my mom found, which consists of marinating in a dry (salt+sugar) marinade salmon and cooking it at a really low temperature; this way you get a salmon cooked to perfection, not dried up by the intense heat. It needs slightly more patience to do than the usual recipes, but well worth the extra time. Dry Marinade Before cooking, you’ll have to marinade for a good 45 minutes, plus let the fish out of the fridge at room temperature for another 30 minutes before cooking. Slow cooking will help keep the fillets to perfection and moisten them. The dry marinade will help with the texture of the fish, and its colour, turning to a slightly darker colour and…

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