Subj : Re: barnacles
To   : JIM WELLER
From : Dave Drum
Date : Thu Aug 04 2022 06:25:00

-=> JIM WELLER wrote to DAVE DRUM <=-

DD> Have you ever tried barnacles?

JW> Nope. I haven't been near a coast since I learned they they were
JW> good to eat. Apparently they're a popular tapa in Spanish bars.

Also *uber* expensive. I've not had them since I was on the west coast
where I could harvest my own.  Bv)=

JW> Here's an elaborate,almost outlandish, dish which incorporates
JW> barnacles along with other seafoods, from a super-cheffy alumni of
JW> Ferran Adria's El Bulli restaurant/food lab. (I'm never going to
JW> make this!)

JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

JW>       Title: Warm Lobster Soup With Coastal Fish And Mollusks
JW>  Categories: Spanish, Lobster, Clams, Shrimp, Mussels
JW>       Yield: 1 Serving

That does look good, if quite "fiddly". I'd eat it if someone else went
to the trouble of making it. Here's one with Barnacle in the title which
is something that I *would* make .... for company.

     Title: Barnacle Bill's Roasted Pork Loin wi/Onion Gravy
Categories: Pork, Vegetables, Dairy, Herbs
     Yield: 8 servings

     5 lb Pork loin
   1/2 c  Brown sugar
   1/2 tb Coarse sea Salt
   1/2 tb Cinnamon
   1/2 tb Garlic powder
     1 lg Sweet onion; in 1/4" rings
     1 c  Water
     4 tb Butter; in 1 tb pats
     4 tb Flour
     1 ts Worcestershire sauce
     2 c  Heavy cream

 Pat the Loin dry and set aside.

 Combine the brown sugar, sea salt, cinnamon, and garlic
 powder together in a small mixing bowl. Starting with
 the fat side down, rub the mixture over the loin. Make
 sure that the surface is completely covered and that
 there is no excess rub on the surface. Do the same on
 each end. Flip the loin over, and do the same on the
 fatty side. Set aside.

 Set your oven @ 350ºF/175ºC.

 Place the onion rings on the bottom of a Dutch oven or
 roasting pan. Make sure that the bottom of the pan or
 Dutch oven is completely covered. The more onions the
 better! Cover the onions with the water. Take the 1
 tablespoon pats of butter and evenly distribute them
 on top of the onions. Place the loin on top of the
 onions.

 Roast uncovered for 1 1/2 hours.

 Remove the loin from the pan and wrap in foil.

 Set aside.

 Place the Dutch oven or pan on the stove and bring the
 drippings to a boil. Slowly stir in the flour in order
 to making sure that there are no lumps. Add the
 Worcestershire sauce and stir. reduce the heat to
 simmer, and slowly stir in the heavy cream. Bring the
 mixture back up to a boil, stirring continuously. Stir
 until thickened, then reduce the heat to simmer.

 Remove the loin from the foil and slice at your desired
 thickness. Drizzle the gravy over the loin and serve.

 RECIPE FROM: https://www.bigoven.com

 Uncle Dirty Dave's Archives

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