[tubebender]

WestCoast Good Moring...My wife just reminded me that the fishermen will be setting their Dungeness Crab pots here n the waters off Humboldt Bay next week, weather and price conditions allowing. There could be an abundance of them bringing the price down a little.

I found our first Porcini (Boletus Edulis)mushroom yesterday. It is a robust young specimen waiting for your instructions.

[carlo3b]

You are sooooo lucky...I'm green with envy!

Fennel, Tangerine, and Dungeness Crab Salad

• 1 lb fresh picked Dungeness crab meat
• 8 Satsuma tangerines
• 1 small fennel bulb, with leaves if possible
• 1/2 c. extra virgin olive oil*
• 1 head Treviso radicchio or 2 heads Belgian endive
• Sea salt and fresh ground black pepper to taste

1) Peel and break Satsumas into sections.
2) Cut fennel bulb in half from top to bottom. Lay flat side down on cutting board and slice paper thin from top
to bottom. Chop 2 T. fennel leaves coarsely. Reserve 1/4 cup olive oil.
3) Fold rest of ingredients gently, except Treviso. Lay out leaves on eight plates; place salad on leaves. Drizzle remaining
olive oil over salad and garnish with sprigs of fennel leaves.

You will love this Northern Italian goodie....Yummmmmm ..LOL

 
 

[carlo3b]

I know we just ate Turkey, but it is such a versatile meat , I want you to try other recipes, especially with your fancy mushrooms...enjoy!

Roast Turkey Leg Confit on Wild Mushroom Risotto

Confit

• 1 lb turkey fat (should yield 1 quart melted fat)*
• 2 turkey legs, about 1/2 lb. each*
• 1-1/4 t. sea salt
• 1 t. freshly ground black pepper
• 2 bay leaves
• 6 sprigs fresh thyme
• 2 T. garlic, chopped fine

1) Place fat in thick-bottomed pan over low heat until melted, stirring occasionally. When the remnants of skin in the fat turn light brown, strain through fine sieve. Discard remnants and refrigerate fat over night.
2) Mix salt, pepper, bay, thyme and garlic with turkey legs and marinate over night in refrigerator.
3) The next day heat fat over low heat. Place turkey in oven proof pan and pour melted fat over turkey, making sure it covers. If not, pour a little canola oil on top.
4) Place in the middle of a 350 oven uncovered for approximately 2-1/4 hours or until tender. Cool and refrigerate until ready to use. Turkey confit holds for two weeks if completely covered with fat.
At dinner time, pull legs out of fat and crisp skin side up under a broiler or skin side down in a sauté pan in a little preheated turkey fat.

Risotto

• 5 cups turkey or chicken stock
• 1 cup fresh porcini mushrooms, can use dried porcini
• 6 T. unsalted butter
• 1 T. olive oil
• 1/2 cup onion, finely minced
• 1/2 cup fresh shiitake mushrooms, sliced, can use dried
• 1/2 cup fresh chanterelle mushrooms, sliced
• 1/2 cup cremini mushrooms, sliced
• 2 cups calriso* rice or arborio
• 6 oz. port
• 1 cup grated sharp dry jack cheese
• Salt and freshly ground black pepper to taste

Bring the stock to a simmer for any dried mushrooms you may be using; keep hot over a low burner.
2) Melt the butter and oil in a heavy, medium-sized sauce pot, and sweat the onions until soft, about 5 minutes over medium heat, stirring occasionally.
3) Add sliced fresh mushrooms and sauté for 2 minutes, stirring.
4) Add rice and cook, stirring, about 3 minutes until the rice is coated with butter and oil and begins to look opaque.
5) Reduce heat to low. Remove reconstituted mushrooms from stock with slotted spoon, chop coarsely.
6) Add porcini to the rice along with the port, stir for one minute and add 2 cups of hot stock, stirring constantly until liquid is almost absorbed. Continue adding stock 1/2 cup at a time as liquid absorbs, stirring constantly.
7) The rice is done when it is al dente or firm just in the center. This process takes 18-25 minutes. Stir in grated cheese.
Serve large pieces of  turkey atop Wild Mushroom Risotto.
Garnish with sautéed fresh mushrooms and shaved jack cheese.