CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66888c1d   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Carnivore Cupcakes   
    Categories: Beef, Potatoes, Chilies, Vegetables   
         Yield: 7 Servings   
       
         3 oz Monterey Jack; grated on   
              - small holes of box grater   
         1 tb Unsalted butter   
         1 md Onion; chopped fine   
         1 md Rib celery; chopped fine   
         1 cl Garlic; minced or pressed   
         2 ts Minced fresh thyme leaves   
         1 ts Paprika   
       1/4 c  Tomato juice   
       1/2 c  Chicken broth   
         2 lg Eggs   
       1/2 ts Unflavored gelatin powder   
         1 tb Soy sauce   
         1 ts Dijon mustard   
       2/3 c  Crushed saltine crackers   
         2 tb Minced fresh parsley leaves   
       3/4 ts Table salt   
       1/2 ts Ground black pepper   
         1 lb Ground sirloin   
         1 lb Ground chuck   
      
   MMMMM---------------------------GLAZE--------------------------------   
       1/2 c  Ketchup   
         1 ts Hot pepper sauce   
       1/2 ts Ground coriander   
       1/4 c  Cider vinegar   
         3 tb Packed light brown sugar   
       
     Adjust oven rack to middle position; heat oven to   
     375ºF/190ºC. Spread cheese on plate and place in freezer   
     until ready to use. Prepare muffin pan/sheet by buttering   
     individual cavities.   
        
     Heat butter in 10" skillet over medium-high heat until   
     foaming; add onion and celery and cook, stirring   
     occasionally, until beginning to brown, 6 to 8 minutes. Add   
     garlic, thyme, and paprika and cook, stirring, until   
     fragrant, about 1 minute. Reduce heat to low and add tomato   
     juice. Cook, stirring to scrape up browned bits from pan,   
     until thickened, about 1 minute. Transfer mixture to small   
     bowl and set aside to cool.   
        
     Whisk broth and eggs in large bowl until combined. Sprinkle   
     gelatin over liquid and let stand 5 minutes. Stir in soy   
     sauce, mustard, saltines, parsley, salt, pepper, and onion   
     mixture. Crumble frozen cheese into coarse powder and   
     sprinkle over mixture. Add ground beef; mix gently with   
     hands until thoroughly combined, about 1 minute. Transfer   
     meat to muffin tin/sheet, filling each cavity until slightly   
     mounded. Smooth top and edges of meat mixture with moistened   
     spatula. Bake until an instant-read thermometer inserted   
     into center of cupcake reads 135º-140ºF/60ºC.   
        
     Remove cupcakes from oven and turn on broiler.   
        
     While meat cooks, combine ingredients for glaze in small   
     saucepan; bring to simmer over medium heat and cook,   
     stirring, until thick and syrupy, about 5 minutes. Spread   
     half of glaze evenly over cooked meat loaf with rubber   
     spatula; place under broiler and cook until glaze bubbles   
     and begins to brown at edges, about 5 minutes. Remove meat   
     cupcakes from metal pan and place in individual fluted paper   
     cupcake forms. Spread evenly with remaining glaze; place   
     cupcakes into a clean muffin tin/sheet and place back under   
     broiler to cook until glaze is again bubbling and beginning   
     to brown, about 5 minutes more. Let cool about 20 minutes   
     before decorating.   
        
     Use instant mashed potatoes at a consistency to be piped   
     through a pastry bag to "ice" the individual cupcakes. Top   
     with a Peppadew.   
        
     From: http://chairmanstef.blogspot.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "Never have children, only grandchildren." -- Gore Vidal   
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