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Just in time for Cinco de Mayo celebrations, here's a cookbook on tacos, the ultimate street food of Mexico. The book has an array of recipes for such classics as Pork Carnitas and Rajas and Cheese (poblano chiles and cheese) as well as ones with a twist, such as Chicken with Apples and Goat Cheese.
Mark Miller, author of "Tacos: 75 Authentic and Inspired Recipes," published by Ten Speed Press, writes that he had a New England childhood but spent summers at a hacienda near Guadalajara.
While in Mexico he tagged along with the family cooks while they shopped, and they always had time for a taco after they finished.
The recipes reflect what Miller, the founder of the Coyote Cafe in Sante Fe, N.M., means when he says "the heart of a great taco is the filling."
Most recipes are easy and have terrific color photos. When applicable, the level of heat is listed on each recipe with 0 the mildest and 10 the hottest.
There also are detailed recipes for making your own corn or flour tortillas and shells for tostadas and crispy tacos. The recipes call for typical Hispanic ingredients, which you can find at area grocery stores or Hispanic grocers.
Skirt steak from Zacatecas
Makes: 8 tacos
Preparation time: 40 minutes (plus overnight marinating)
Total time: 1 hour
1 pound skirt steak, silver skin, most of the fat trimmed away
8 to 10 cloves garlic, roasted (see note)
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon red chile powder
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon cumin seed, toasted and ground, or 1/2 teaspoon cumin powder
2 teaspoons onion powder
1 tablespoon chopped fresh cilantro leaves
1/4 cup corn or other vegetable oil
2 tablespoons red chile sauce
1 teaspoon chipotle puree
8 (5{-inch) soft corn tortillas
Salsa, radishes, lime wedges, finely shredded green cabbage, chopped onions for garnish
Pound the meat with a butcher's mallet until it is a uniform 1/4 inch thick.
In a large bowl, combine the garlic, Worcestershire sauce, red wine vinegar, red chile powder, kosher salt, pepper, cumin, onion powder, cilantro, oil, and the red and chipotle chile sauces to make a marinade. Rub the mixture over the meat, cover and marinate overnight in the refrigerator (or less time, if you want more obvious beef flavor).
Prepare a charcoal or gas grill. Season the meat with additional salt and pepper as you throw it on the grill. Grill the meat over medium-high heat, flipping it once during cooking, 6 minutes total. Remove the meat from the heat and cut into 1/4-inch-thick strips or 1/4-inch dice.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas, and top with salsa and garnishes. Grab, fold and eat .
Cook's note: To dry-roast the garlic, place unpeeled garlic cloves in a heavy skillet over low heat. Cook until softened, about 30 to 40 minutes, shaking the pan occasionally. Or roast in a preheated oven until soft--about 20 to 30 minutes. When done, the garlic will be soft, creamy and sweet, and soft enough to slip out of their skins.
From "Tacos: 75 Authentic and Inspired Recipes" by Mark Miller
Tested by Susan M. Selasky for the Free Press Test Kitchen.
169 calories (38 percent from fat ), 7 grams fat (2 grams sat. fat ), 12 grams carbohydrates , 14 grams protein , 174 mg sodium , 32 mg cholesterol , 30 mg calcium , 2 grams fiber.
Chicken with chorizo
Makes: 8 tacos / Preparation time: 15 minutes (plus marinating time)
Total time: 1 hour
1/2 cup water
1 tablespoon fresh lime juice
1 poblano chile, stemmed
1 jalapeno chile, stemmed
Leaves from 1 bunch fresh cilantro
2 cloves garlic
1 teaspoon favorite chile powder
1/2 teaspoon cumin seed, toasted and ground, or 1/4 teaspoon ground cumin
1/2 teaspoon coriander seed, toasted and ground, or 1/4 teaspoon ground
1/4 teaspoon dried Mexican oregano, toasted and ground
1 teaspoon kosher salt
1/4 cup chopped fresh flat-leaf parsley
1 bunch green onions, root ends trimmed and cut in big pieces
1 1/4 pounds boneless, skinless chicken breast, cut in 1/2-inch-wide strips
6 ounces Mexican pork chorizo, bulk or links
1 tablespoon vegetable oil
1/2 white onion, thinly sliced
8 (5 1/2-inch) tostada shells or corn tortillas
Salsa, optional
In the jar of a blender, place the water, lime juice, chiles, cilantro, garlic, chile powder, cumin, coriander, oregano, salt, parsley and green onions and puree until smooth. Have the chicken strips ready in a large bowl. Pour the marinade over the chicken and let sit for at least 1 hour in the refrigerator.
If the chorizo is in links, slit open the casings, remove the filling (discard the casings), and break it up with your hands. Bulk sausage is ready to use. In a large, heavy skillet, heat the oil over medium heat and saute the onion until caramelized, about 4 minutes.
Add the chorizo to the onion and cook, stirring occasionally, until the chorizo is thoroughly cooked, about 7 minutes. Remove from the pan and set aside, leaving any fat in the pan.
To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In the same pan as the chorizo mixture, saute the chicken, turning once or twice, until a light golden color and thoroughly cooked, about 9 minutes.
Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
To serve, divide the filling equally between the crispy shells, top with salsa and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away.
From "Tacos: 75 Authentic and Inspired Recipes" by Mark Miller (Ten Speed Press, $21.95) .
Tested by Susan M. Selasky for the Free Press Test Kitchen.
276 calories (48 percent from fat ), 15 grams fat (4 grams sat. fat ), 14 grams carbohydrates , 21 grams protein , 554 mg sodium , 58 mg cholesterol , 49 mg calcium , 2 grams fiber .
Serves: 6 (generously) / Preparation time: 15 minutes
Total time: 35 minutes
The tacos can be fried up to 2 hours before serving and reheated in the oven.
5 ounces requeson or ricotta cheese
2 teaspoons minced fresh serrano chile
2 teaspoons minced epazote, optional
1/2 teaspoon salt or to taste
6 small flour tortillas
2 tablespoons vegetable oil
In a medium bowl, mix together the cheese, chile, epazote and salt.
Heat the tortillas briefly to make them pliable.
Spoon one-sixth of the cheese mixture onto each tortilla and spread it in a straight line near one edge, being careful to keep it slightly clear of the edge so that none can spill out or burn during frying.
Roll each tortilla into a cigar-like shape and secure firmly with a toothpick along the side.
In a large skillet, heat the oil. When hot, brown 3 tacos at a time, turning on each side. Drain on paper towels. Remove the toothpick and cut the ends of the tacos to make them look neat. Serve whole or cut into thirds.
From Lydia Gutierrez, Hacienda Foods, Detroit.
Tested by Susan M. Selasky for the Free Press Test Kitchen.
163 calories (50 percent from fat ), 9 grams fat (3 grams sat. fat ), 16 grams carbohydrates , 5 grams protein , 438 mg sodium , 7 mg cholesterol , 106 mg calcium , 0 grams fiber .
Serves: 12 / Preparation time: 15 minutes (plus marinating time)
Total time: 1 hour
8 red potatoes cut into 1/-2-inch squares
1 cup pineapple vinegar or mild cider vinegar
1/2 cup olive oil
2 teaspoons crushed Mexican oregano
1 medium red onion, sliced paper thin
Kosher salt
2 medium allspice berries
1 large package of sturdy tostadas
1 cup refried beans, either pinto or black, warmed
2 large ripe tomatoes, sliced into medium slices
1 ripe avocado, halved, pitted, sliced thin
1 cup Mexican sour cream, or American sour cream slightly diluted with milk
1 small can of pickled jalapeno or serrano peppers
Place the potatoes in a large pot and add water to cover. Bring to a boil and boil until tender. Drain the potatoes and place in a large bowl.
In another bowl, whisk together the vinegar, olive oil, oregano, onion, salt and allspice berries. Pour the mixture over the potatoes and toss to coat. Let set for about 2 hours.
To assemble the tostadas: Remove the potatoes from the vinaigrette and be sure to remove and discard the allspice berries. Spread the tostadas with a thin layer of warm beans, then drained potatoes, tomato slices, avocado slices, sour cream and a sprinkle of salt. Top with pickled jalapenos.
From Maria Elana Rodriguez, Allen Park.
Tested by Susan M. Selasky for the Free Press Test Kitchen.
288 calories (43 percent from fat ), 14 grams fat (4 grams sat. fat ), 36 grams carbohydrates , 6 grams protein , 144 mg sodium , 13 mg cholesterol , 60 mg calcium , 5 grams fiber .
Makes: 5 liters of base / Preparation time: 10 minutes (plus 4 to 5 days fermenting)
Total time: 20 minutes
1 whole fresh pineapple, the riper the sweeter
1 bottle (750 milliliters) tequila
2 cups crushed or cubed ice
6 to 8 cubes of pineapple from the fermenting pineapple
1 cup of the pineapple-fermented tequila
Sliced oranges, fresh pineapple and a maraschino cherry for garnish
To prepare the pineapple margarita base, cut the sides and eyes off the pineapple and remove the core. Cut the pineapple into cubes.
In a large glass jar, place cubed pineapple and pour the bottle of tequila over it. Place lid on and allow it to ferment for 4 to 5 days.
To prepare 1 liter of margaritas: In a blender, place the crushed or cubed ice, pineapple cubes and fermented tequila. Blend to desired consistency. Serve in a margarita glass garnished with fresh sliced fruit of choice.
From El Rancho Restaurant, Detroit. Not tested.
Analysis per 1 margarita.
158 calories (0 percent from fat ), 0 grams fat (0 grams sat. fat ), 5 grams carbohydrates , 0 grams protein , 1 mg sodium , 0 mg cholesterol , 5 mg calcium , 1 gram fiber.
(c) 2009, Detroit Free Press.
Visit the Free Press at http://www.freep.com.
Distributed by McClatchy-Tribune Information Services.
Just in time for Cinco de Mayo celebrations, here's a cookbook on tacos, the ultimate street food of Mexico. The book has an array of recipes for such classics as Pork Carnitas and Rajas and Cheese (poblano chiles and cheese) as well as ones with a twist, such as Chicken with Apples and Goat Cheese.


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|Davidsonville, Md.
|High School:
|South River
|Pole Vault
2009-10 Indoor: Competed at three meets.
2009 Outdoor: Placed 11th in the pole vault at the America East Championships with a mark of 4.05m… Recorded a season-best vault of 4.10m at the Red Flash Open.
2008-09 Indoor: Recorded a season-best pole vault of 4.05m at the Lafayette/Rider Invitational.
Background: A Maryland state champion from South River High School in Edgewater, Md…. Took gold at the 2007 Maryland indoor state championships in the pole vault… Recorded the highest mark in the pole vault of any Maryland high school student at the 2007 Anne Arundel County outdoor championship… Also broke the school record for the pole vault… Named Capital Gazette and Washington Post All-Anne Arundel County in 2006 for outdoor track and field and in 2007 for indoor and outdoor track… Also named Baltimore Sun and Washington Post All-Metro in 2007 for indoor and outdoor track and named All-State by Mdrunning.net… Part of the Seahawk team that finished fourth at the 2005 4A/3A Regional Championships… An honor roll student and member of the Math Club.
Personal: One of three children to Paul and Colleen Wilson… Has a brother, Nick, 24 and sister, Emily, 22… Father competed in track and field at the University of Maryland…. Brother Nick was on the Maryland crew team… Majoring in geography… Born June 6, 1989.

subset: commoncrawl


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- Air Rifles
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Product Features
FX Streamline Guide
Ultimate Guide to the Streamline by FX Airguns
- Matt Dubber, AirArmsHuntingSA
The FX Streamline air rifle comes from a pedigree of great airguns. FX Airguns is a company filled with innovation and bold new designs. From their inception, they have pushed the envelope and evolved their range and the American airgunner is the direct beneficiary of this legacy.
Simple basics like magazine systems that are reliable and easy to use, to complicated air powered semi automatics like the FX Revolution, FX continues to bring models with great designs. FX brought us the first production arrow firing airgun in the FX Airguns Verminator Extreme and the first multi-caliber and fully adjustable supergun in the FX Impact air rifle. They have developed a Smooth Twist barrel technology, completely unique and well proven. They have incorporated fully regulated designs into nearly all their models and have developed a power adjusting system which they hold a coveted patent upon worldwide.
So is this a review on the FX Streamline or a brag on the FX factory? Well, yes to both! All of the accomplishments of the factory leads us to one model. Having done everything they have dreamt possible, FX has turned back to the simple and traditional design from which they began and brings all they have learned together inside one favored shape and look with the FX Streamline air rifle.
FX Streamline Synthetic .25 Caliber
We begin with the heart of the machine, the main valve and breech block. This mono-block is a mere 1 x 2 x 6 inches in size, but houses an almost magical amount of features. The renowned Smooth Twist barrel is anchored securely in the breech with 2.35 inches of full engagement. The pellets are loaded via a smooth and comfortable side-lever bolt. The FX Streamline .25 sports a low profile, 10-shot magazine which allows you to keep the scope down close with the barrel. By using higher mounts you can use the standard FX 11-shot .25 magazine, but you lose that "streamlined" look and feel.
On the side, the block contains a 3-step power adjuster that is the simplest and most consistent in production. Marked by a series of dots (one, two, or three) simply rotating the wheel increases or decreases the power output of the Streamline. Test results show the power levels range nicely for multipurpose use:
FX Streamline 3-Step Power Wheel for .25 Caliber
The trigger assembly is designed to be accessible for adjusting and servicing with ease. As it comes from the factory, the 2-stage adjustable trigger is set with a light first stage and a crisp break at about 14.8 ounces for optimal accuracy and safety. And speaking of safety, the FX Streamline has a manual and resettable lever that can be flicked on or off as needed without fidgeting in the field.
FX Streamline Adjustable Trigger and Safety Lever
The rest of the compact block is dedicated to the streamlined valve and regulator which provide the amazing consistency for which FX is well known and expected. This tiny regulator performs a big job and the following shot string is evidence of its performance.
Combine nearly 45 shots with its regulated valve and the superb Smooth Twist barrel and you get some amazing groups! At 25 yards, the FX Streamline .25 Blasts away at the 10-ring, lacing pellets inside one hole!
And stretch it out to 50 yards, where the regulated consistency becomes so very important, and the FX Streamline stays incredibly accurate! You could argue that the breeze accounts for what little movement you see, but even still they all stay well inside a penny, for a sub ½ inch group.
The .25 caliber version being tested here represents the longer design, where FX has allowed for more barrel and more air cylinder to allow the Streamline .25 to be higher power without losing shots. If you prefer a smaller and more tidy rifle, choose the FX Streamline in .22 caliber, where it delivers a more-than-adequate 34 ft/lbs for 60 shots but measures in at 4.75 inches shorter and ½ pound lighter in weight. Either way, you can't go wrong!
FX Streamline .22 vs .25 Caliber Lengths
In either form, the FX Streamline represents an amazing platform based on traditional and classic design, and delivers high performance in power, shot count and accuracy. Loaded with features, yet affordable in price, the FX Streamline ranks high in value and will be sure to satisfy the most demanding shooter around! The most difficult decision will be whether to choose from one of its 3 available stocks or simply pick up one of each for the collection!
FX Streamline Stocks in Synthetic, Walnut and Laminate!


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Bullying can happen anywhere. It can happen in person, online, or behind your back. But there are some groups that are at higher risk.
Erin Reiney is the Director of Injury and Violence Prevention at the Health Resources and Service's Administration (HRSA) Maternal and Child Health Bureau (MCHB). She leads HRSA's Bullying Prevention efforts, and serves as project officer for the MCHB Sudden Unexpected Infant Death (SUID) Resource Center Consortium and the Children's Safety Network National Resource Center.


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We're in 1971, and the largest morbid symptom around is Ferdinand Marcos's play for greater political power, which occurs off-screen. But little of the outside world impinges on Adoration, a convent set in secluded woods outside Manila, which sees itself as a physical and spiritual sanctuary. We explore this closed world, riven by manias and secrets, through the eyes of Sister Lourdes, a newly arrived novice. She has hardly settled in before she learns that her activist brother is missing, presumed arrested... She finds ways to venture out to Manila, where a terrible fate awaits her. Apparition obviously reflects the fact that the Philippines is a predominantly Catholic nation, thanks to its years as a Spanish colony, but Sandoval is less interested in questions of faith than in the issue of good governance. Adoration's Mother Superior, Ruth, knows much more about what's going on in the outside world than she lets on. Is she a kind of Marcos, imposing her own kind of martial law?
|Release Date
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|Production Countries


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Wikipedia and Digital Collections
Recently, I helped out with a presentation for our Hot Topics discussion group that involved coming up with some web use statistics. There were some very interesting ones that indicated that in addition to research help, which we expect the site is used for, unique materials are another key feature that consistently brings in users from the web. For instance, Howard Hughes has been and continues to be a popular search term that delivers users to our site!