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 & 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

Hearts & 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.

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.

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.

Ramp Butter:

In a bowl, combine all ingredients.

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 & 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

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