MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dirty Porridge
Categories: Poultry, Herbs, Vegetables, Grains
Yield: 6 Servings
MMMMM------------------CURED HEARTS & GIZZARDS-----------------------
1 lb Chicken hearts and gizzards
4 1/2 g Pink salt
1 Sprig thyme
3 cl Garlic; smashed, peeled
1 Bay leaf
2 oz Rendered duck fat
MMMMM-------------------------MAGIC MILK------------------------------
1 ga Milk
Kappa carrageenan
Sodium hexametaphosphate
MMMMM--------------------CHICKEN LIVER MOUSSE-------------------------
1 3/4 lb Butter; diced small
100 g Fine chopped Spanish onion
225 g Heavy cream
3 g Pink salt
6 g Salt
2 1/2 lb Chicken livers; rinsed,
- patted dry
MMMMM------------------------RAMP BUTTER-----------------------------
30 g Garlic confit puree
1 lb Unsalted butter; tempered
6 oz Ramp tops; blanched, pureed
MMMMM------------------------PEARL BARLEY-----------------------------
1/2 oz Butter
10 g Minced shallot
10 g Minced garlic
225 g Pearl barley;soaked overnite
- rinsed, drained
1 1/2 qt Water
Salt
MMMMM---------------------ASSEMBLY & SERVING--------------------------
Glace
Sherry vinegar
Salt
FOR THE CURED HEARTS AND GIZZARDS: In a vacuum bag,
combine hearts, gizzards, pink salt, thyme, garlic, and
bay leaf., remove air, seal, and cure overnight under
refrigeration. Heat the water bath of an immersion
circulator to 195ºF/90ºC. Remove hearts and gizzards
from bag, rinse under cool water, and pat dry. In a
separate bag, combine cured hearts and gizzards and
duck fat. Remove air and seal. Cook sous vide 2 hours,
until hearts and gizzards are tender but snappy; mince.
FOR THE MAGIC MILK: Heat the water bath of an immersion
circulator to 185ºF/85ºC. Prepare an ice bath. Scale
milk and record weight. In a Vitamix blender, blend half
the milk with 1/2% carageenan by recorded weight and
1-1/2% hexametaphosphate. Transfer mixture to a vacuum bag
with remaining milk. Remove air and seal bag. Cook sous
vide 1 hour. Chill in ice bath.
FOR THE CHICKEN LIVER MOUSSE: Heat the water bath of an
immersion circulator to 155ºF/68ºC. Prepare an ice bath.
In a pan over low heat, melt a little butter and sweat
onion until translucent. Add cream, salts, and remaining
butter. When butter has melted and mixture is warm,
using a Vitamix blender and working in small batches,
blend cream and livers until smooth and combined. Pass
mixture through a chinois into a vacuum bag and remove
all air. Cook sous vide 1 hour. Chill in ice bath. Scale
mousse and record weight. To a Vitamix blender, add
mousse and 25 percent Magic Milk by recorded weight;
purée. Pass through a chinois and chill.
FOR THE RAMP BUTTER: In a bowl, combine all ingredients.
FOR THE PEARL BARLEY: In a medium sauce pot over medium
heat, melt butter and sweat shallot and garlic until
softened. Add 75 grams minced hearts and gizzards; heat
through. Add barley, stirring to coat, followed by
water. Cook on medium low heat, stirring constantly,
until most of the water has evaporated and barley has
the appearance of a loose risotto. Transfer to a sheet
tray and let cool.
TO ASSEMBLE AND SERVE In a sauce pot, add Pearl Barley
and cover with water. Stirring constantly, bring mixture
to a boil, adding water as necessary, until it achieves
a risotto-like consistency. Stir in a little Chicken
Liver Mousse and Ramp Butter. Season with Sherry vinegar
and salt. The Porridge should be rich, pungent, and
dirty. Transfer to a plate and serve immediately.
Yield: 6 servings
Chef Curtis Gamble
RECIPE FROM:
https://www.starchefs.com
Uncle Dirty Dave's Archives
MMMMM
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