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

Title: Stella's Truffle Mussels
Categories: Seafood, Beer, Dairy, Herbs, Pork
Yield: 4 servings

MMMMM---------------------BEER & MUSSEL JUS--------------------------
6 tb Stella Artois beer
1 lb P.E.I. mussels

MMMMM------------------------GREEN PUREE-----------------------------
1 lg (or 2 sm) leeks
1 tb Salted butter
1/2 ts Truffle oil
1/2 c Heavy cream
1 Stem basil
1 Stem flat-leaf parsley
5 oz Fresh spinach leaves
Leaves from 1 bunch basil
Leaves from 1 bunch
- flat-leaf parsley
3 Ice cubes

MMMMM--------------------------ASSEMBLY-------------------------------
8 oz Belgian endive
1/4 md Red onion
1 (2") piece crisped bacon
1 (2") piece cooked chopped
- chorizo
6 lb P.E.I. mussels
2 ts Fine chopped truffle
+=OR=+
1 ts Truffle oil
1 1/2 c Heavy cream
6 tb Stella Artois beer
Salt & ground black pepper

FOR THE BEER AND MUSSEL JUS: Heat the beer in a large
pot over high heat.

Meanwhile, clean the mussels under running water. If any
of them are open, tap gently on them. If they do not
close, discard them.

Add the mussels to the pot. Cover and cook for a few
minutes until the mussels have opened fully. Discard any
that do not open. Strain the mussels; reserve them for
assembly. Reserve the cooking liquid.

FOR THE GREEN PUREE: Trim the root end and dark-green
parts of the leek(s). Reserve the white part; cut the
green part into small dice to yield 1/4 cup. Melt the
butter in a large skillet over medium heat. Add the
green leek and cook for a few minutes until softened,
then stir in the reserved cooking liquid, the truffle
oil and the cream. Add the basil and parsley stems. Cook
uncovered until the liquid has reduced by about half.
Discard the herb stems, if desired. Transfer the mixture
to a food processor and puree until smooth. Let cool.

While the leek is cooking, bring a medium pot of water
to a boil over high heat. Add the spinach, basil and
parsley leaves; cook for 1 to 2 minutes, then use a
Chinese skimmer/strainer to transfer to the food
processor (with the first part of the green puree still
in it). Add the ice cubes and puree until smooth. Let
cool.

TO ASSEMBLE: Cut the reserved white part of the leek
into small dice to yield 1/4 cup. Trim the endive and
discard its core, then cut crosswise into 1/2-inch
slices. Cut the red onion into small dice, to yield 1/4
cup. Cut the bacon into small dice to yield 1
tablespoon. Cut the chorizo into small dice to yield 2
tablespoons.

Clean the mussels under running water. If any of them
are open, tap gently on them. If they do not close,
discard them.

Combine the leek, endive, red onion, bacon, chorizo,
truffles or truffle oil, the cream and the beer in a
large pot. Bring to a boil over medium-high heat, then
add the mussels. Season with salt and pepper to taste,
then shake or stir to incorporate/agitate all the
ingredients in the pot. If desired, add the reserved
cooked mussels (from the first step) to the pot. Cover
and cook/steam until the mussels have opened.

Uncover and drizzle the green puree over the mussels.
Bring to the table and serve from the pot.

RECIPE FROM: https://www.washingtonpost.com

Uncle Dirty Dave's Archives

MMMMM

... Without C, we'd have to program in BASI, PASAL, and OBOL.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

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

Title: Linus' "Great Pumpkin" Truffles
Categories: Chocolate, Candy, Nuts, Dairy
Yield: 35 servings

8 oz Top quality 70% bittersweet
- chocolate; fine chopped
1/2 c Heavy cream
2 ts Light corn syrup
7 ts Pumpkin spice blend *
1 tb Salted butter, softened
1 c Dutch process cocoa powder
6 oz Toasted pecans; fine
- chopped

* In a small bowl make the pumpkin spice blend by
sifting together 1 tablespoon cinnamon, 1 tablespoon
ginger, 1/2 tablespoon nutmeg, and 1/2 teaspoon
allspice. Set aside.

Put chocolate into a large heatproof bowl. Bring the
cream, the corn syrup and the 7 teaspoons of the pumpkin
spice mix to a light boil in a small saucepan over
medium-high heat; pour over the chocolate in bowl. Let
stand 5 minutes, then gently stir until smooth. Add the
softened butter and stir gently until it is fully
incorporated. Let stand uncovered to cool, stirring
occasionally to keep a skin from forming.

When the ganache has cooled to the consistency of
toothpaste, scrape it into a pastry bag fitted with a
1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1
inch apart on a parchment paper-covered baking sheet. To
pipe the mounds, hold the pastry bag at a slight angle
and allow the tip to touch the parchment as you begin to
pipe. Once you have formed the mound, stop squeezing and
lift the tip straight up, leaving a small tail on the
top of each mound, like a hershey’s kiss. You can also
use a spoon and drop small mounds of ganache onto the
baking sheet. Let the truffles harden at room
temperature for a couple of hours (or in the
refrigerator for 15 minutes), until they are hard enough
to roll with your hands.

Place the cocoa powder, and the chopped pecans in
separate bowls.

Roll each cooled ball of ganache between the palms of
your hands to form into a sphere and to soften the
outside of the ball. Immediately drop them into the
"topping" bowl of your choice, and roll them around with
a fork or spoon to evenly coat the ganache with either
the cocoa or nuts. Move to a parchment covered sheet
tray, then to the fridge for about 15 minutes to set.
Recover any extra cocoa and minced nuts for future use.

SERVES: 30-40 truffles

RECIPE FROM: https://food52.com

Uncle Dirty Dave's Archives

MMMMM

... Come on over for BBQ said Pooh as he eyed Piglet hungrily.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)