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Pig on the Street-Achin for Bacon


Happy Friday! And it is…….
I was pleasantly surprised to bump into the “Pig on the Street”.
Go down and meet Krissy and Mark and consider their recommendation…. I did and WOW!
I had the “porker” – double smoked bacon with sausage stuffing with apple and sage, topped with caramelized onion mayo and greens on a fresh flatbread.

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Okay, if that wast enough Mark said try one of these…. You gotta have this and I mean you Gotta! It’s called Hair of the Hog! Bourbon, bacon Carmel brownie bite! Oink oink… Wowowowowowow
Gooey like brownie should be… This is Not a cake…..it is a brownie

They have only been open since Wednesday and I am sure with there bright personalities, friendly demeanor and oh yeah….. Oinkalicious food!
Go by and try…. I know you go back!

Welcome to the Vancouver Foodtruck scene Pig on the Street!

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Cinco de Mayo Mexican brownies


Aaron Sanchez’s Mexican Brownies
Recipe courtesy Aaron Sanchez for Food Network Magazine
Aron Sanchez Mexican brownies

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Aaron Sanchez’s Mexican Brownies
Recipe courtesy Aaron Sanchez for Food Network Magazine

Prep Time:20 minInactive Prep Time: — Cook Time:25 min
Level:
Easy
Serves:
18 brownies

Ingredients
2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
Directions
Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.

Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.

Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Photograph by Kate Sears

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