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 Fresh thyme leaves; minced
      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  Saltine crackers; crushed
      2 tb Fresh parsley leaves; minced
    3/4 ts 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 Light brown sugar; packed
 
  Adjust oven rack to middle position; heat oven to
  375°F/190°C. 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 135-140°F/60°C.
  
  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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