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 Thyme sprig 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 Spanish onion; fine chopped 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 Shallot; minced 10 g Garlic; minced 225 g Pearl barley; soaked overnight, - 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 195°F/90°C. 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 185°F/85°C. 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 155°F/68°C. 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; puree. 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 g 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. Recipe by Chef Curtis Gamble RECIPE FROM: https://www.starchefs.com Uncle Dirty Dave's Archives MMMMM