Hope Island: Mangrove jacks and trevally in Saltwater Creek and around Hope Island rock walls. Bream and estuary cod along Sanctuary Cove rock walls. Javelin fish in the main channel opposite the Aldershots, flathead at the end of Turana St and whiting around Crab Island.
Seaway: Tailor on the end of the north wall; whiting and dart around the sandpumping jetty. Trevally on the pipeline and flathead opposite Currigee.
Offshore: Mackeral and wahoo on the 12s and 18 fathom grounds off Southport; Mackeral on Mermaid beach and Palm Beach and trag jew on the 36s off the Jumpinpin.
Jumpinpin: Tailor at the pin bar entrance; jewfish on the southern tip of North Straddie, flathead and bream along Kalinga Bank and whiting opposite Slipping Sand in Canaipa Passage.
ďťżPaul Burt's daily fishing report Gold Coast Fishing
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As a celebrityturneddesigner, Gwen Stefani is one woman who can stand tall and proud from all of her accomplishments. Originally known as a musical icon, she has recently created a line of handbags that rival the top bag designers in beauty. Lately, her large, red leather Donington satchel is appearing everywhere. Her line is moderately priced, in the $300.00 to $500.00 range as an average. You can also find her handbags in finer department stores such as Bloomingdale's. Gwen Stefani has also taken to designing shoes along with her handbag and clothing line, which are predicted to be just as big of a hit as her handbags.
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These days, it seems to be a popular trend in Hollywood to design your own handbags, shoes and clothing lines. Some of the lines created are simply stunning. Many of these accessories have become staples on the stars as well as the everyday woman with whom which most of us can relate. Some of them have priced their clothing and accessory lines such that we can all enjoy them, while others have maintained the designer price tag along with their designer, celebrity status.
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</strong> Place tamales standing upright into a large double steamer. Steam for 2 hours. Remove tamales from steamer and let stand about 5 minutes. Pull off husk and eat. If desired, tamales may be frozen in plastic storage bags. To steam frozen tamales, just add 1 hour to the cooking time.
I loved this recipe, it seemed more authentic instead of (as my daughter puts it lol. I made them big, because I love fat tamales, not little skinny ones. I also added some red sauce to the masa dough, just a little though, to flavor it a little more. I made christmas shopping money from selling tamales, plus still had more then enough for my family to enjoy for a few nights. I made little package bundles to feed 3 people at a time for tamale night at my house. Plus still had some left over for snackin time when the kiddos came home from school every day and wanted that junk food cookie, or cake. I would heat them up a few tamales, and they loved them even more then the sugary crud snacks. I recommend this recipe to everyone, and good luck.
While the meat is cooking, clean dried chilies by removing the tops and discarding the seeds. Place pods into a bath of water and soak for a few minutes. While pods are soaking, fill a large pot halfway with water. Place your clean chili pods in the water and push them down until the water covers all. Bring to a boil and then simmer 34 to 45 minutes. When done, remove from heat.
Prepare masa according to the directions on the package, or buy premade masa, available at specialty ethnic food stores. Also try calling a Mexican restaurant, they may make it for you. To soften up the masa before you work with it, add approximately 2 cups of the reserved pork broth.
Open packages of cornhusks and remove the silk from each husk. Place cornhusks into a sink filled with warm water. Let the husks soak for about 3 minutes. Remove the husks from the water and place on a cookie sheet and cover with damp towel to keep moist.
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</strong> Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin side down. Oil the bottom of another large saute pan, lay it on top of the chickens and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Place the whole shootin' match in the preheated oven for about 15 minutes.
In a small bowl combine the garlic, crushed red pepper, lemon zest and juice, rosemary, pimenton, and cumin. Drizzle in olive oil until the mixture becomes a paste. Place the chicken into a large bowl and massage with the spice mixture. Let marinate for 12 to 24 hours in the refrigerator or 2 hours at room temperature.
Remove the pans from the oven and remove the weights and the top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness, it should be cooked through but still succulent and juicy. Remove the chickens from the pan and reserve on a large platter.
Just made this dish for the first time last night. I made chicken at least 100 different ways over the years but this recipe is definitely one of the best ones I ever made!! It deserves a I will be making this again soon! I also rubbed some of the rub under the skinFANTASTIC!! Just remember to cover it in foil when it done cooking and let it rest for about 10 minutesit was soooo juicy! Anne, can wait till your next cook book comes outYou are amazing entertaining :
ďťżPollo al Mattone Recipe
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