Quoting Dave Drum to All <=-

Title: Moose Cheek Tacos

These days almost everyone everywhere has internet access and cable
or satellite TV with all the cooking channels on it. Groceries are
expensive in the north but game is plentiful so I see a lot of
recipes for Thai, Chinese, Japanese, Italian and Tex-Mex foods made
with wild game. The arctic Kitchen mail list hosted by CBC North
now has almost 30,000 members and I see innovative fusion cooking
like that all the time.

Today there was stir fried pickerel (walleye) liver, battered
pickerel cheeks and bannock, Chinese style moose and broccoli
stirfry, moose Stroganoff, and wild cranberry cheesecake. Both
recipes and pictures.

Earlier on there was a description of Muktuk maki sushi rolls: boiled
muktuk, avocado, grated carrots, sweet peppers, cucumber, sushi rice
and nori with spicy mayo (mayo and sriracha sauce).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Favourite Gochujang Tofu
Categories: Korean, Tofu, Dressing, Grill
Yield: 4 servings

1 lb Tofu
Sesame oil
DRESSING:
1/2 c Soy sauce
1/4 c Rice vinegar
1 T Gochunjang
2 ts Sugar
2 Cloves crushed garlic

Marinade 1 pound tofu cut into 3x1x1/2 inch slices overnight and
grill, brushing with sesame oil

I use gochujang by the 1/4- 1/2 teas in many ad lib marinades before
I stir or deep fry tofu.

All these recipes (and there are more) are from Flavours of Korea by
Coultrip-Davis and Sook-Ramsay

Posted by: blacksalt

MMMMM

Cheers

Jim


... If TV weren't more interesting we would have people in the corner

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