Subj : St. Humbert 07 To : All From : Dave Drum Date : Tue Jul 13 2021 19:48:14 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 MMMMM 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 MMMMM .... "Health food makes me sick." -- Calvin Trillin --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452) .