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

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