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  • 3/21 Crunchy Taco Day - 3

    From Dave Drum@1:18/200 to All on Sun Mar 19 13:03:45 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Swell Shark Bite Tacos
    Categories: Seafood, Citrus, Greens, Herbs
    Yield: 4 Servings

    2 lb Thresher shark
    Olive oil
    Tortilla shells

    MMMMM----------------------------SLAW---------------------------------
    1 lg Raw beet; grated
    2 Blood oranges; sectioned
    Cabbage mix
    1 sm Bunch cilantro; chopped
    Lime Juice; plenty
    Salt & pepper

    MMMMM---------------------------AIOLI--------------------------------
    4 cl Garlic; mashed, chopped fine
    1 Jalapeno; minced
    1 c Greek yoghurt
    Lime juice
    Salt & pepper

    MAKE THE SLAW: Mix the slaw ingredients together. Set
    aside. Slaw is done.

    MAKE THE AIOLI: Smash or chop the garlic and jalapeno with
    some salt. Add to whichever creamy base you chose from the
    options above. Salt. Pepper. Squeeze of lime. Done.

    GRILL THE SHARK: Add some olive oil, salt and pepper, then
    toss it on the grill until the middle starts to cook. Pull
    it off. Shark is done.

    ASSEMBLE: I'm a fish, then slaw, then sauce type. But if
    you're a sauce first type, go with that.

    Recipe feeds 3-4

    BY: Nicki St. Regis

    Recipe from: http://blog.swell.com

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    ... What is a skeleton's favorite musical instrument? A trombone...
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to All on Wed Mar 20 07:22:23 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken & Chorizo Tacos
    Categories: Poultry, Pork, Vegetables, Herbs, Cheese
    Yield: 4 Servings

    1 tb Oil
    1 lb Ground chicken
    1 ts Salt
    1 ts Ground cumin
    12 Taco shells
    3 oz Bulk chorizo
    3 Scallions; chopped
    Salt & freshly ground pepper
    2 lg Tomatoes; chopped
    1/2 Head iceberg lettuce;
    - shredded
    2 c Grated cheddar cheese
    Salsa

    Preheat the oven to 350ºF/175ºC.

    Heat oil in a nonstick frying pan.

    Fry the chorizo, breaking up any lumps, and stirring to
    cook evenly.

    Add the chicken, salt and cumin and fry over a medium
    heat until the chicken is cooked through, 5 to 8 minutes;
    continue to stir frequently to prevent large lumps from
    forming.

    Meanwhile, arrange the taco shells in one layer on a
    large baking sheet and heat in the oven for about 8 to 10
    minutes, or according to package directions.

    Add the the scallions to the chicken/chorizo mixture and
    stir to combine; cook until just warmed through, stirring
    occasionally.

    Add salt and fresh ground black pepper if desired, to taste.

    To assemble the tacos, place 1 to 2 spoonfuls of the
    chicken mixture in the bottom of a warm taco shell.

    Top with a generous sprinkle of chopped tomato, shredded
    iceberg and grated Cheddar cheese.

    Serve with tomato salsa and enjoy!

    From: "Feed Me Phoebe's Spring Break-out Recipes" by
    Phoebe Snow

    RECIPE FROM: http://www.huffingtonpost.com

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    ... Liberal: One who knows exactly how to spend *your* money.
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