TZUTC: -0500   
   MSGID: 70393.homecook@1:2320/105 2b6612a4   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   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 overnight.   
        
     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   
       
   MMMMM   
      
   ... He who bears chives on his breathe is safe from being kissed to death!   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
   SEEN-BY: 1/19 16/0 18/200 19/37 80/1 90/1 104/119 105/81 106/201 116/17   
   SEEN-BY: 116/18 120/302 616 123/10 130 129/305 142/104 799 153/757   
   SEEN-BY: 153/7715 154/10 30 50 700 203/0 218/700 840 220/90 221/1   
   SEEN-BY: 221/6 360 226/18 30 44 50 227/114 229/110 114 206 300 310   
   SEEN-BY: 229/317 400 426 428 470 664 700 240/5832 266/512 280/5003   
   SEEN-BY: 280/5006 282/1038 291/111 301/1 320/119 219 319 2119 322/757   
   SEEN-BY: 322/762 326/101 335/364 341/66 342/200 396/45 423/81 460/58   
   SEEN-BY: 633/280 712/848 2320/0 105 304 401 3634/12 5075/35   
   PATH: 2320/105 154/10 221/6 1 320/219 229/426