Ingredients

1 cup grated coconut, canned works best

1 small onion

1 green pepper

1 green chili 

2 tablespoons tamarind paste

Fresh cilantro

Instructions

Add all ingredients in a blender, adding a bit of water to get the right consistency, add salt to taste.  

Ingredients:

• 4 lbs beets

• 2 cups white vinegar

• 2 cups water

• 2 cups granulated sugar

• 1 tablespoon pickling spice

• 1 teaspoon salt

Instructions:

1. Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining.

2. In a large boiling pot of water, boil the beets until they are tender. This should take around 30-45 minutes.

3. Submerge the beets in a large bowl of ice water. This will help the skins come off with more ease.

4. Cut off the tops and the roots completely, then remove the skins.

5. Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil; reduce the heat and simmer 10 minutes.

6. Add the beets to the pickling liquid and return to a boil.

7. Remove the spice bag.

8. Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.

This recipe was provided to use from the Kramer's but sourced from: The Kitchen Magpie 1:

Prep work

Start smoker, ideal temp is between 200 and 225. Recipe recommends apple wood. 

Ingredients

Duck or goose

Coarse salt (do not use iodized salt)

Maple syrup

Instructions

1. Salt the bird well inside the cavity using coarse salt.

2. Baste bird with a generous amount of maple syrup.

3. Rub coarse salt into the outside of the bird

4. Put bird on smoker with a drip pan, baste hourly with maple syrup. 

5. Once at ideal temp around 165dF, (about 4 hours), take off smoker and let cool completely. 

Note from Susie: I cooked my duck at about 215-220 for about 2.5 hours. It was a smaller bird so likely why it didn't take too long. Because the bird isn't brined, I wouldn't cook any lower than 210 so that you're sure to have it up to the right temp before the four hour mark. 

I used this recipe twice, once with a duck, once with a goose. Duck turned out great, goose was a bit lack luster. Could be a nice touch to add some orange zest to the maple syrup used for basting.   

2 qts. Water

1 cup salt

4 cups brown sugar

1/2 cup soya sauce

1/2 cup lemon juice

1 tbsp. Onion powder

1 tbsp. garlic powder

1 tbsp. Pepper

1 cup maple syrup

Happy smoking!

Uncle Bob usually 1/2's the recipe