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Tea Smoked Acorn Squash


1/3 cup long-grain rice
2 tablespoons loose black tea
2 tablespoons brown sugar
4 pounds acorn squash, halved crosswise; seeded
1/4 cup fresh orange juice
2 tablespoons maple syrup
2 teaspoons Dijon mustard
2 teaspoons unsalted butter
salt and pepper

Steam the squash over moderate heat for 20 minutes or until tender. Combine all the ingredients except the butter. Pout 1/4 of this mixture into each squash half. Add 1/2 tsp. butter to each and season with salt and pepper. Smoke for 15 minutes. - - - - - - - - - - - - - - - - - - NOTES : Basic Wok Smoking Method Combine ingredients in a bowl. Line a 12-14 inch wok with aluminum foil allowing 4 inches of overhang. Put smoking mixture in bottom of wok. Set a 10 inch cake rack about 3 inches above mixture. Set wok over moderate heat until thin streams of smoke begin to rise. Arrange food to be smoked on rack in a single layer and place cover on wok. Crimp the foil all around the lid to completely seal the wok.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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