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

Title: Dee-Dee Humbert's Slow Cooker Barbecue Pork & Beans
Categories: Pork, Chilies, Beans, Vegetables
Yield: 5 servings

3 1/2 lb Boneless pork shoulder;
- trimmed
Salt & black pepper
1 tb Extra-virgin olive oil
1 c Barbecue sauce
1 Chipotle in adobo; fine
- chopped, more to taste
3 tb Light brown sugar; more to
- taste
28 oz (2 cans) pinto beans;
- rinsed
6 cl Garlic; peeled, thin sliced

Season the pork all over with 1 tablespoon salt and and
3/4 teaspoon pepper. In a large Dutch oven or skillet,
heat the olive oil over medium-high. Add the pork
shoulder and sear until browned on all sides, 8 to 10
minutes.

Meanwhile, in your slow cooker, stir together the
barbecue sauce, chipotle and brown sugar. Taste the
mixture and adjust sweetness with brown sugar and spice
with chipotle.

Add browned pork to the barbecue sauce and turn to coat
in the sauce. Add the beans and garlic to the sauce
around the pork. Cover and cook on low until the meat
falls apart when prodded with a fork, 8 to 10 hours.

Transfer the pork to a cutting board. Skim excess fat
from the top if desired, then season the beans to taste
with salt and pepper. Slice the pork against the grain
into 1/2" thick slices, or shred the pork with two
forks. Serve the pork with the beans.

By Ali Slagle

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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

Title: Billy Humbert's Cream Of Mussels Soup
Categories: Seafood, Dairy, Wine, Herbs
Yield: 7 servings

2 lb Mussels
1 tb Minced shallots
1 c White wine
1 ts Saffron threads
4 tb Butter
1 Onion, minced
5 tb Flour
5 c Fish broth or bottled clam
- juice
1 Egg yolk
1 c Heavy cream
Salt & fresh ground white
- pepper

MMMMM---------------------------SACHET--------------------------------
6 Parsley stems
8 Black peppercorns
1 Sprig fresh thyme
+=OR=+
1/2 ts Dried thyme
1 Bay leaf enclosed in a large
- teaball or tied in a
- cheesecloth pouch

Pull the beards from the mussels. Scrub the mussels well
under cold running water. Set aside. Combine the
shallots, wine, and saffron threads in a pot large
enough to hold the mussels. Place over medium-high heat
and bring to a boil. Add the mussels, cover the pot
tightly, and reduce the heat to medium-low. Cook the
mussels for 5-6 minutes, shaking the pot occasionally.

Remove the mussels from the pot as their shells open.
Remove the meat from the shells; refrigerate.

Strain the cooking liquid and reserve.

Heat the butter in a 3 quart pot over medium heat. Add
the onion and stir to coat evenly. Cover the pot and
cook the onion until translucent, 3-4 minutes.

Add the flour and cook, 3-4 minutes, stirring almost
constantly with a wooden spoon.

Gradually add the mussel cooking liquid and fish broth,
using a whisk to work out any lumps after each addition.

Add the sachet and bring to a simmer. Simmer gently, 45
minutes, stirring occasionally and skimming as needed.

Discard the sachet. Strain the soup through cheesecloth
or a fine sieve.

Return the soup to the stove and bring to a simmer. Make
a liaison by blending the egg yolk with the cream in a
bowl. Stir in about 1 cup of the hot soup, then stir the
heated liaison mixture into the soup.

Simmer, 3 minutes. Add the mussel meat to the soup and
simmer until the mussels are heated through. Adjust the
seasoning. Serve in heated bowls.

Yield: 6 - 8 servings

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

Uncle Dirty Dave's Archives

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