• 10/4 Nat'l Taco Day - 4

    From Dave Drum@1:229/452 to All on Sun Oct 3 10:52:12 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Moose Cheek Tacos
    Categories: Game, Chilies, Breads, Herbs, Citrus
    Yield: 10 Servings

    2 1/2 lb Moose cheeks
    4 cl Garlic
    1 tb Natural peanut butter
    1 Ancho chile; stemmed, seeded
    1 ts Instant espresso
    2 tb Olive oil; + 2 tb more for
    - cooking
    1 tb Honey
    2 ts Ground cumin
    1 ts Smoked sweet paprika
    1 Handful fresh cilantro
    1 ts Salt
    1 c Broth; beef or chicken
    3 Limes
    1 Avocado
    Corn tortillas
    Fresh cilantro

    Clean and trim the cheeks. Put them in a container to
    marinate them.

    Remove the stem and seeds from the ancho, cut it up into
    chunks and rehydrate in a little water (stick it in a
    ramekin and microwave for 30 seconds)

    Peel and chop the garlic. Put everything from the garlic to
    the salt in the food processor (including the water from the
    chile) and blend into a paste. Toss the paste with the
    cheeks and marinate for several hours or better yet over
    night.

    When it is time to cook, heat the oven to 275ºF/135ºC, and
    heat 2 tbs olive oil in a dutch oven. Brown the cheeks on
    both sides. Use the broth to rinse the rest of the marinade
    into the dutch oven, then squeeze the juice of 3 limes in.

    Bake at 275ºF/135ºC for 3 1/2 hours - turn the cheeks over
    once or twice while they cook and if the liquid dries up add
    a bit more broth

    When the cheeks are fall-apart tender, take the pan out of
    the oven. Using 2 forks, pull the meat apart in the pan so
    that it mixes in with all of that fatty juicy goodness.

    To serve - heat 2 tortillas (you might like to double wrap
    the taco as they are juicy). Fill with cheek meat, a slice
    of avocado, some pickled onions and fresh cilantro.

    Serve and enjoy!!!

    From: http://www.food52.com

    Uncle Dirty Dave's Archives

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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dave Drum@1:18/200 to All on Tue Oct 3 17:38:26 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shrimp Tacos
    Categories: Rice, Seafood, Breads, Chilies, Vegetables
    Yield: 6 servings

    MMMMM----------------------------RICE---------------------------------
    1 1/2 c Chicken stock
    2 Plum tomatoes; cored, rough
    - chopped
    2 tb Oil
    2 cl Garlic; minced
    1 sm White onion; minced
    1 c Long-grain white rice
    Salt & fresh ground pepper

    MMMMM----------------------SHRIMP & SERVING---------------------------
    1 1/2 lb Medium shrimp; peeled,
    - deveined, tails off
    1 ts Worcestershire sauce
    2 cl Garlic; minced
    1 Lime; juiced
    Salt & fresh ground pepper
    2 tb Oil
    Flour tortillas; warmed, for
    - serving
    Chiles de +urbol Salsa &
    - Guacamole; to serve
    Shredded jack cheese; to
    - serve
    Rough chopped cilantro &
    - white onion; garnish
    Lime wedges; to serve

    MAKE THE RICE: Pur++e stock and tomatoes in a blender
    until smooth; set aside. Heat oil in a 4-qt. saucepan
    over medium-high. Cook garlic and onion until soft,
    about 5 minutes. Add rice; cook until golden, about 6
    minutes. Stir in reserved tomato mixture, salt, and
    pepper; boil. Reduce heat to low; cook, covered, until
    rice is tender, 25-30 minutes. Remove from heat and let
    sit, covered, for 10 minutes.

    MAKE THE SHRIMP: Stir shrimp, Worcestershire, garlic,
    lime juice, salt, and pepper in a bowl; let sit 10
    minutes. Wipe skillet clean; heat oil over medium-high.
    Working in batches, cook shrimp until pink and cooked
    through, 2-3 minutes. To serve, divide rice and shrimp
    between tortillas; top with reserved salsa and
    guacamole, the cheese, cilantro, and onion. Serve with
    lime wedges.

    Yield: serves 6

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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    * Origin: Outpost BBS - bbs.outpostbbs.net:10323 (1:18/200)