JIM WELLER wrote to BILL SWISHER <=-

Lake Havasu / My neighbors are from/ Barrhead

I bet nobody else here know where that is with Googling it. One of
my brothers lived there for a few years and we've visited the place
as a result.

a nice kilo of dead Bullwinkle

I wonder how he snuck Alberta moose that's never seen a federally
approved abattoir into the States. He must have had a motor home
with a freezer in it and an innocent look on his face.

Enough with the Western Cuisines; the rest of my oxtail collection
is from Asia.

IIRC pre-Covid border crossings did not usuallly involve "tossing" the
vehicle looking for illegalitites. Last time I came back into the U.S.
the border dude asked "Anything to declare?"

To which I replied "I'm glad to be back where the main language is
American." And he waved me and Georgia on through. Crossing into your
country when I was hauling bottle to Hiram's in Walkerville was more
complex. Even if we were a "bonded carrier". Coming back across the
Ambassador Bridge, even with a load of booze was much simpler. Just
show the bill of lading at the booth and go.

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

Title: Border Grill Grilled Alaska Cod Tacos
Categories: Tv-food, Seafood, Sauces, Breads, Citrus
Yield: 4 servings

1 1/2 lb Wild Alaska Cod fillets
12 sm (4" - 6") corn tortillas;
- warmed *
6 Lettuce leaves; torn in half
1 c High-quality, store-bought
- salsa fresca
1 c Border Guacamole (below)
Lime wedges; for serving

MMMMM-----------------Jalapeno Lime Marinade-------------------------
2 1/2 tb Cumin seed
3 Jalapenos; stemmed, halved
2 cl Garlic
1 ts Salt
1 tb Fresh ground pepper
1/4 c Fresh squeezed lime juice
1 lg Bunch cilantro
1/2 c Extra virgin olive oil

MMMMM---------------------BORDER GUACAMOLE---------------------------
5 Ripe avocados; pref Hass
6 tb Chopped fresh cilantro
1 md Red onion; diced
4 Jalapenos; stemmed, seeded,
- fine diced
3 tb Fresh squeezed lime juice
1 1/2 ts Salt
1/2 ts Fresh ground pepper

Recipe Courtesy Mary Sue Milliken and Susan Feniger

FOR THE MARINADE: lightly toast cumin seeds in a dry
skillet over low heat just until aroma is released,
about 5 minutes. Transfer seeds to a blender. Add
jalapenos, garlic, salt, pepper, and lime juice and
puree until cumin seeds are finely ground. Add cilantro
and olive oil and puree until smooth. Using hands,
generously cover Alaska Cod entirely with marinade and
let sit at room temperature for 20 minutes.

Preheat a medium-hot grill, broiler oven, or pan on the
stovetop over medium-high heat. Cook fish until nearly
opaque throughout, about 2 to 5 minutes per side,
depending on thickness. Remove fish from heat, cool
slightly, and pull apart into large flakes.

FOR GUACAMOLE: Cut the avocados in half. Remove the
seeds, peel, quarter, and place in a mixing bowl. Mash
with a potato masher or fork until chunky. Add the
remaining ingredients and combine with a fork. Serve
immediately.

Makes 3 cups, or 6 appetizer servings

TO ASSEMBLE TACOS: Place warm tortillas on a work
surface and line each with a piece of lettuce. Top with
chunks of fish, a generous spoonful of salsa fresca, and
guacamole. Serve immediately accompanied by lime wedges.

* To warm, dip corn tortillas in water, shaking off
excess. Toast, in batches, in a nonstick pan over
moderate heat, about 1 minute per side. Wrap in towel
to keep warm.

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

MMMMM

... "Liar: A lawyer with a roving commission." -- Ambrose Bierce
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