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/190ºG. 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

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