MSGID: 1:18/200.0 68e6c00a   
   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   
       
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