Omelet > wrote in newsmpomelet-FE66E9.05360121062009
@news-wc.giganews.com:

> In article > ,
> PeterL > wrote:
>
>> (Serves 4)
>>
>> 2 beef cheeks (I'm going to get some Wagyu cheeks)
>
> <snipped>
>
> I pressure cook them for 30 minutes with Onions, Garlic, 1 carrot, one
> celery stalk, and a bit of lemon pepper.
>
> Strain to refrigerate and defat, then shred, add back a little liquid,
> some chili powder and a little Cumin. Re-heat together.
>
> Set aside in a dish along with separate dishes of sliced avocado,
> tomato, shredded lettuce, sliced black olives and shredded cheese.
>
> Oh, and a bowl of salsa (not shown in the pic).
>
> "Plates" are pre-cooked corn tortillas:
>
> http://i39.tinypic.com/2e6dkl3.jpg



That's OK if'n you want shredded meat.


Some of us like to chew our dead cow, rather than gum it ;-P



>
> And:
>
> http://i20.tinypic.com/2dgw7ky.jpg


Love the fresh herbs in there.


>
> (fresh rosemary and mexican oregano were added to the original cook
> since I had them on hand!)


A 'neighbour' down the road (about 1k away) has a rosemary hedge. The
sucker is about 8' tall and going in to cut some of it off is like going
into a nice scented jungle :-)

I'm going to be on the lookout for Wagyu cheeks tomorrow/today.

I have a hankering...........



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous