Text 10224, 95 rader
Skriven 2011-05-03 07:34:18 av Dave Drum (1:18/200.0)
  Kommentar till text 10212 av MICHAEL LOO (1:123/140)
Ärende: Possibilities
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> So I said, do you have vinegar? Yes. Do you have sugar? Yes. And
 ML> what's that green stuff taking over the lawn there? Day saved.

 DD> You are more tolerant and accommodating than I. I'd have let the
 DD> whiners go without.

 ML> I do feel a modicum of responsibility to those for whom
 ML> I cook. And this problem took about 5 minutes and 1/10 of
 ML> an IQ point of ingenuity to solve, so why not?

Contrarian that I am, curmudgeon that I am, I'd probably have asked if the
whiner had ever tasted the dish without the addition. If the answer was in the
negative I'd then have known that cry-baby was just a selfish berk. And
possibly (bit, only possibly) cooked him/her a hamburger.
 
 ML> ==

 DD> gifted by a friend of the family who had made a trip to Canuckistan
 DD> just for the purpose of harvesting a moose head and its attendant
 DD> parts.

 ML> Speaking of just plain silly. I have it on good authority that
 ML> moose head provides the best eating of the animal. What's a
 ML> trophy compared to good food?

To a "mighty hunter" the trophy head is both a macho thing and easier to brag
about than the subtleties of moose cheek tacos.
 
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 275xF/135xC, 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 275xF/135xC 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

MMMMM
 
... "A wok is what you throw at a wabbit."
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