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Smoked Oxtail Lasagna
For anyone that's ever had it you know that oxtail is one of the most underrated cuts of meat from the wonderful bovine. And yes, it is very much what the name indicates. It's a cut directly from the tail although rarely taken from oxen these days. This cut yields a super beefy flavor but is also very tough. That's why in this recipe I use two cooking methods. First, their time on the BBQ imparts a great smoky flavor. Secondly, the braise helps provide a nice tender cut just right for the shredding required for this lasagna.
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Goat Cheese Bruschetta
One of my favorite appetizers is bruschetta. I don't think there is another app out there that combines both amazing flavors and ease to make. Just a few ingredients in a bowl, a little toasted bread, and there you have it. Bruschetta is also a fantastic way to use up that day old bread. You know I always have to squeeze my "waste not, want not" philosophy into a post. Either French bread or Italian bread is traditional. But you can get creative if need be and you know you don't necessarily have to add the goat cheese dressing to this recipe but you most certainly should. Why, you ask?…
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Fried Oyster Tacos
One of my favorite things about tacos is their versatility. Just about anything can be turned into a taco if you have the imagination. This recipe is a prime example.
