Hatch Chile Salsa Verde

For the past two years now, I’ve seen recipes using green hatch chiles, particularly Shawnda’s blog.  I so badly wanted to try them, but could never find them in stores.  See, hatch chiles only grow in the Hatch Valley in New Mexico.  I guess it took a few seasons for hatch chiles to spread through the south, because just last week I found them at the local Fresh Market!  I immediately bought a bunch to experiment with in recipes.

Hatch chiles are higher on the heat index than jalapeños, so I roasted them to tone down the heat.  Since we’ve been grilling so much, it was easy to throw them over the coals, along with the tomatillos.  They roasted perfectly!  The salsa tastes great on chips.  We also like it as a sauce for grilled salmon and chicken.  Additionally, I sometimes throw a bit on my morning egg sandwich to increase my vegetable intake (however incrementally.)

original recipe

Hatch Chile Salsa Verde

Hatch Chile Salsa Verde

If you want a salsa with heat, keep in some of the seeds from the chiles. The more seeds, the more heat.

Ingredients

2 hatch chiles
5 tomatillos, with husks
1 small garlic clove, minced
3-4 sprigs cilantro, large stem parts removed
1 tsp sugar
1 tsp salt
Black pepper

Instructions

  1. Place chiles and tomatillos on a baking sheet. Roast under a broiler, turning frequently, until the chiles are blistered on all sides and the tomatillo husks are blackened. Alternately, you could roast them on the grill as well.
  2. Place chiles in a zipper-lock plastic bag and let sit for 5 minutes. Remove chiles from bag, and peel skin off. Open up chiles and remove seeds and ribs. Peel husks off of tomatillos.
  3. Place chiles, tomatillos, garlic, and cilantro in a food processor. Add sugar, salt, and black pepper. Pulse to blend. Adjust seasoning to taste.
http://kokocooks.com/2014/09/hatch-chile-salsa-verde/

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Tkemali, or Georgian Plum Sauce

Let me first say that I have never been to Georgia. Well, I’ve been to the state that’s just north of Florida, but rather I’ve never visited the Republic of Georgia.  It’s small country at the crossroads of Eastern Europe and Central Asia.  I remember hearing of a revolution there in the early 2000’s.  That’s about all I know of it.  So why am I posting a recipe for this sauce? It has to do with a boy.

He was one of those guys who you just know is wrong for you, but you can’t help falling for anyway.  He was (frighteningly) smart, sensitive, and had adorably floppy brown hair.  He was multi-talented, yet unfocused.  He smoked a lot of pot. He was my boss’ son.  Like I said, wrong in so many ways.

When he was in high school he was an exchange student and lived with a Georgian family in Russia. When we were dating one of the few things he cooked for me was tkemali.  It’s a condiment that’s used in Georgia like ketchup in America.  It is savory, so unripe plums are best for the recipe, but sweet ones work just as well.  I love the beautiful hue of the sauce, which is why I use red plums instead of green.

On a side note, my husband never talks about any of his past girlfriends.  Ever. He’s a musician.  He’s cute.  He played a lot of clubs in his twenties.  I know he has exes, but he never  mentions them.  So I always feel a little weird when I talk about one of mine.

adapted from The Georgian Feast, by Darra Goldstein as seen here

Tkemali, or Georgian Plum Sauce

Yield: 1 cup

Tkemali, or Georgian Plum Sauce

Tkemali goes great with just about any grilled or roasted meat. It is meant to be tart. However, if the flavor is too tart for your liking, you can stir in 1 tsp of sugar before chilling the sauce.

Ingredients

1 1/2 pounds plums (7-8 plums)
1/4 cup water
½ tsp ground coriander
1 tsp fennel seed
2 medium garlic cloves, peeled and chopped
¼ tsp cayenne
½ tsp salt
1½ Tbs finely minced fresh mint
1/3 cup finely minced cilantro

Instructions

  1. Cut the plums in half and remove the pits. Place in a saucepan with the water and bring to a boil. Simmer, covered, for 10 minutes, or until soft.
  2. In a mortar with a pestle, pound together the coriander, fennel seed, garlic, cayenne, and salt to make a fine paste. If you don’t have a mortar and pestle, place the ingredients in a small plastic sealable bag and crush with a rolling pin.
  3. Remove plums from the water and place them in a food mill. Reserve plum juice for another use. Work the plums through the food mill. Place the pulp in a clean saucepan; discard the skins. (If you don't have a food mill, peel the skins off by hand, and puree plums in a blender.)
  4. Bring the plum pulp to a boil and reduce heat to medium. Cook for about 5 minutes, until sauce has begun to thicken up. Stir in the ground spices and continue cooking until the mixture thickens more, another 5 minutes or so.
  5. Remove saucepan from heat. Stir in the mince mint and cilantro. Pour into a heatproof container. Chill.
http://kokocooks.com/2013/08/tkemali-georgian-plum-sauce/

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Asian Barbecue Sauce

Now that I’m getting more comfortable around the grill, it’s time to step up some other grill-related dishes.  There are few commercial barbecue sauces that I like, mostly because I think they are too sweet.  So I made one with some of my favorite Asian ingredients.  The hoisin sauce is sweet enough on its own without any additional sugar.  Depending on what brand of hoisin you get, the color will vary.

original recipe

Asian Barbecue Sauce

Asian Barbecue Sauce

This recipe makes enough sauce to baste 3 lbs of chicken, with enough for serving as a condiment with the meat.

Ingredients

½ c hoisin sauce
2 Tbs cider vinegar
½ tsp five spice powder
½ tsp onion powder
1 Tbs olive oil
1 tsp minced fresh ginger
1 tsp minced fresh garlic
Dash cayenne pepper

Instructions

  1. Mix hoisin sauce, cider vinegar, five spice powder, and onion powder in a small bowl. In a small saucepan, heat olive oil over medium heat until shimmering. Add ginger, garlic and cayenne pepper, and saute until softened, about 1 minute. Add hoisin mixture and cook until reduced by a third, about 10 minutes. Let cool. Cover and chill until ready to use.
http://kokocooks.com/2013/07/asian-barbecue-sauce/

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Hollandaise Sauce for Brunch Week

Welcome to Brunch Week! This blog event is the brain child of Christine of Cook the Story and Terri of Love and Confections.  Participating bloggers will post brunch ideas all throughout the week.  Check out #BrunchWeek on Twitter, Facebook, Google+, and Pinterest for lots of recipes and ideas.  Each day I’ll post the links from other bloggers participating for the day.

Today’s Brunch Recipes From Participating BrunchWeekers:

Beverages

Hot Maple Walnut Coffee Float by Coook the Story

Blood Orange Mimosas by Love and Confections

Strawberry Mimosa by Jane’s Adventures in Dinner

Margarita for Mama by poet in the pantry

Candied Bacon Bloody Mary by Sarcastic Cooking

Eggs

Breakfast Won Ton Cups by Small Wallet Big Appetite

Meat Lover’s Quiche by Savory Sweet Eats

Chorizo and Garlic Frittata by {i love} my disorganized life

Meat, Poultry and Fish

Candied Bacon by Cravings of a Lunatic

Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla

Savory Treats

Tomato Basil Macarons by Vanilla Lemonade

Breads, Grains, Cereals and Pancake-type Yums

Apple Cinnamon Crepes by Sweet Remedy

Grain-free Apple Walnut Pancakes by Seasonal and Savory

Desserts

Biscoff Coffee Cake Muffins by White Lights on Wednesday

Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook

 

For my first day of Brunch Week, I decided to tackle the most ubiquitous of brunch accompaniments: Hollandaise sauce.  I’ve been intimidated by this sauce.  I knew that this sauce was indulgent and full of fat.  I was afraid to make it because I didn’t want to know exactly how much fat was in it.  It’s pretty high.  It’s not going to stop me from ordering eggs benedict, but I may save it just for special occasions.

original recipe

Hollandaise Sauce

Hollandaise Sauce

Ingredients

3 egg yolks
1/8 tsp dry mustard
Pinch salt
pinch white pepper
Pinch paprika
1 Tbs lemon juice, or more to taste
1 stick butter, melted

Instructions

  1. Place egg yolks, mustard, salt, pepper, and paprika in a medium bowl. Beat with a hand mixer on low. Turn mixer up to medium and slowly drizzle the butter in, mixing until the sauce has thickened. Beat in lemon juice. Adjust seasonings to taste.
http://kokocooks.com/2013/05/hollandaise-sauce-for-brunch-week/

Normally, my posts end with the recipe.  But wait!  There’s more.  Best of all, Christine and Terri have lined up an amazing list of sponsors who will be giving away items all week.  We are so grateful for their support.  Prizes include:

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Stand Mixer and California Walnuts Prize Pack all donated by California Walnuts is ONE of the fabulous prize packs in our #BrunchWeek 2013 giveaway.

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.

A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

Win a Lodge Iron Cast Iron Skillet and Silicone Items all donated by Lodge Iron. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).

In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win).

AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don’t miss any new questions).

Prize #3:

From Flavors of Summer one lucky winner will receive:

Win a fabulous $100 Givft Card for Sur la Table and an entertaining prize pack all donated by Flavors of Summer. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party.

Prize #4:

From Black Gold Farms one lucky winner will receive:

Win a Martha Stewart Collection Kitchen Prize Package all donated by Black Gold Farms. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

Win a ticket to the upcoming Food and Wine Conference in Orlando donated by The Food and Wine Conference and #SundaySupper. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).

Prize #6:

From Bob’s Red Mill one lucky winner will receive:

Win a Bob's Red Mill Kitchen Prize Pack including a $40 Bob's Red Mill Gift Card. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

A Bob’s Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.

Prize #7:

From Whole Foods Orlando one lucky winner will receive:

Win a Whole Foods Orlando Breakfast in Bed Basket. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card

Prize #8:

From Whole Foods Orlando one lucky winner will receive:

Win a Whole Foods Orlando Flavorful Delights Basket. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey

Prize #9:

From Stonyfield Organic one lucky winner will receive:

Win a Stonyfield Organic Kitchen Prize Pack. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

 

A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.

a Rafflecopter giveaway

 

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Fried Seafood Po’ Boys

 

Mardi Gras season is here! Unfortunately, I won’t be making the trek to New Orleans this season. But, I can still get my fix of cajun food.


The very next night after making these po’ boys, we stayed at the Port Orleans resort. The resort is beautiful – like a cleaner, idealistic, more compact version of the real place.


A plain po’ boy is just the meat and bread. A fully dressed po’boy includes the lettuce, tomato, pickle, and mayo. I used remoulade sauce in place of the mayo for a little something extra. And even though the seafood was deep fried, we loved that the sandwiches weren’t overly greasy tasting (one of the benefits of home-frying).

Fried Seafood Po’ Boys

Fried Seafood Po’ Boys

Ingredients

1 lb medium shrimp, peeled and deveined
1 lb fresh oysters
4 egg whites, lightly beaten
1 package of fish fry
Oil for frying
Black pepper
French bread
Shredded lettuce
Tomato slices
Dill pickle slices
Remoulade Sauce (recipe follows)

Instructions

  1. Pat shrimp and oysters dry with paper towels. Place egg whites in a shallow dish; place fish fry mixture in another shallow dish. Dip all the seafood in the egg, and then dredge in the fish fry, coating completely. Place coated seafood in a baking pan.
  2. Pour enough oil in a fryer or Dutch oven to reach a 2-3 inch depth. Heat to 350˚F. Fry seafood in batches for 1 minute. Remove to another baking dish. Season lightly with black pepper.
  3. To prepare the po’boys, divide bread into sandwich-sized portions. Slice bread open, and stuff with seafood, lettuce, tomato, pickle, and some remoulade sauce.
http://kokocooks.com/2011/03/fried-seafood-po-boys/

Remoulade Sauce

Remoulade Sauce

adapted from Chef John Besh

Ingredients

1 c mayonnaise
3 Tbs Dijon mustard
2 Tbs prepared horseradish
1 Tbs finely chopped parsley
1 small (or ½ a large) shallot, finely minced
1 clove of garlic, finely minced
1 Tbs white vinegar
1 tsp fresh lemon juice
1 tsp tabasco sauce
½ tsp paprika
Dash of cayenne pepper
¼ tsp garlic powder
Dash of salt

Instructions

  1. Combine all ingredients in a small bowl and mix well. Can be made up to 3 days in advance and stored in the refrigerator.
http://kokocooks.com/2011/03/fried-seafood-po-boys/

Combine all ingredients in a small bowl and mix well. Can be made up to 3 days in advance and stored in the refrigerator.

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Hot Fudge Sauce

 

How do you make ice cream better? Answer: hot fudge sauce. Whipped cream, sprinkles, and a cherry also help. Hot fudge sundaes bring me right back to my childhood. We spent countless evenings (and afternoons) at local ice cream shops, consuming mass quantities of these. I never knew that homemade hot fudge sauce would be so easy to make!

The original SK recipe called for all unsweetened chocolate. While I loved the intense, chocolate flavor of that sauce, I found it a touch bitter. Next, I tried using all semi-sweet chocolate (and eliminating the sugar) and found the sauce to be too sweet. (Yes, I made and ate multiple batches of this within a few days.) Feeling a little like Goldilocks at this point, I tried a combination of the two chocolates, and came up with a sauce that was just right.

Adapted from Smitten Kitchen
Originally from Silver Palate Cookbook

Hot Fudge Sauce

Yield: 2 1/2 cups

Hot Fudge Sauce

Ingredients

3 oz unsweetened chocolate
1 oz semi-sweet chocolate
2 Tbs butter, unsalted
2/3 c water
¼ c sugar
6 Tbs corn syrup
Pinch of salt
1 Tbs vanilla extract

Instructions

  1. Melt all the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes.
  2. Remove from heat and cool for 15 minutes. Stir in the vanilla extract and serve warm over ice cream.
  3. Sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.
http://kokocooks.com/2011/02/hot-fudge-sauce/

 

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Classic Mole Sauce

 

I’ve never tried mole, but have always wanted to make it. It’s incredibly complex. It took all day to make. At first, I thought I had ruined the sauce because all I could taste was burned chiles. By Day Two, the burned taste went away and the flavor of all the other ingredients came through. The mole tasted dense, smoky, rich, and earthy.

 
The hardest part was deep frying the chiles. I tore them up a little too much, and it took forever to fry all the small pieces. I’m not sure how much flavor was imparted by the frying, but it seemed like a superflous step. Next time, I will tear the chiles into 2 or 3 pieces max. I may skip the frying altogether.


This recipe makes a large quantity of mole. I could have easily made a half batch and still had plenty. But since it is such an involved process, I figured we could freeze the leftover and enjoy it later.


Adapted from Rick Bayless’ Classic Red Mole

Classic Mole Sauce

Classic Mole Sauce

Ingredients

5 medium tomatillos, husked and rinsed
1 1/3 cup sesame seeds
¾ cup vegetable oil
6 dried mulato chiles, stemmed, seeded and torn into large flat pieces
12 dried ancho chiles, stemmed, seeded and torn into large flat pieces
6 dried pasilla chiles, stemmed, seeded and torn into large flat pieces
8 garlic cloves, peeled
1 cup whole, unskinned almonds
1 cup raisins
1 teaspoon cinnamon, preferably freshly ground Mexican canela
½ teaspoon black pepper, preferably freshly ground
½ teaspoon anise, preferably freshly ground
¼ teaspoon cloves, preferably freshly ground
2 slices firm white bread, darkly toasted and broken into several pieces
2 ounces unsweetened chocolate, roughly chopped
2 ounces semi-sweet chocolate, roughly chopped
3 quarts chicken broth
Salt
1/3 cup sugar

Instructions

  1. On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side. Scrape into a large bowl. In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes. Scrape half of them in with the tomatillos. Reserve the remainder for sprinkling on the chicken.
  2. Turn on an exhaust fan or open a kitchen door or window. In a large dutch oven, heat the oil over medium. When quite hot, fry the chiles, three or four pieces at a time, flipping them nearly constantly with tongs until their interior side has changed to a lighter color, 10 seconds total frying time. Don’t toast them so darkly that they begin to smoke. As they’re done, remove to a large bowl, being careful to drain as much fat as possible back into the pot. Cover the toasted chiles with hot tap water and let rehydrate 30 minutes, stirring frequently so they soak evenly.
  3. Remove any stray seeds left in the oil. With the pot still over medium heat, fry the garlic and almonds, stirring regularly, until browned (the garlic should be soft), about 3 minutes. With a slotted spoon, remove them to the tomatillo bowl, draining as much fat as possible back into the pot. Add the raisins to the hot pot. Stir for 20 or 30 seconds, until they’ve puffed and browned slightly. Scoop them out, draining as much fat as possible back into the pot, and add to the tomatillo bowl. Remove dutch oven from heat and set aside.
  4. To the tomatillo mixture, add the cinnamon, black pepper, anise, cloves, bread and chocolate. Add 2 cups water and stir to combine.
  5. Drain the soaking liquid from the chiles into a large measuring cup. Taste the liquid: if it’s not bitter, discard all abut 6 cups of the liquid. (if you’re short, add water to make up the shortfall). If bitter, pour it out and measure 6 cups water. Scoop half of the chiles into a blender jar, pour in half of the soaking liquid (or water) and blend to a smooth puree. Press through a medium-mesh strainer into a large bowl; discard the bits of skin and seeds that don’t pass through the strainer. Repeat with the remaining chiles.
  6. Return the dutch oven with reserved oil to medium heat. When quite hot, pour in the chile puree—it should sizzle sharply and, if the pan is sufficiently hot, the mixture should never stop boiling. Stir every couple of minutes until the chile puree has darkened and reduced to the consistency of tomato paste, about a half hour. (cover the pot with an inexpensive spatter screen to catch any spattering chile.)
  7. In two batches, blend the tomatillo mixture as smoothly as possible (you may need an extra 1/2 cup water to keep everything moving through the blades), then strain it in to the large bowl that contained the chiles. When the chile paste has reduced, add the tomatillo mixture to the pot and cook, stirring every few minutes until considerably darker and thicker, 15 to 20 minutes. (Again, a spatter screen saves a lot of cleanup.)
  8. Add the broth to the pot and briskly simmer the mixture over medium to medium-low heat for about 2-3 hours for all the flavors to come together and mellow. If the mole has thickened beyond the consistency of a cream soup, stir in a little water. Taste and season with salt (usually about 4 teaspoons) and the sugar.
  9. Serve sauce with your desired protein.
http://kokocooks.com/2010/08/classic-mole-sauce/

 

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