JIM WELLER wrote to SEAN DENNIS <=-

veal / chicken

That's like how lobster used to be a poor man's food and now it
can be prohibitively expensive.

The same is true about oysters, salmon, brisket and soup bones.

Oysters were once free to any poor person who could walk to the
beach with a bucket, before industrial pollution wiped out whole populations.

You can still get barnacles for free, though. When I lived in Sunny
Southern Californica we scuba dived for abalone and pried barnacles
off the piers at low tide.

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

Title: Boiled Gooseneck Barnacles w/Aioli
Categories: Seafood, Citrus, Herbs, Greens
Yield: 4 Servings

1 lb Gooseneck barnacles; rinsed
12 c Water
2 Bay leaves
2 tb Kosher salt
1/2 md Onion
1/2 Lemon
6 Curly green lettuce leaves;
- rinsed, dried
1 Lemon; in four wedges;
- garnish

MMMMM-------------------ADOLFO CALLES'S AIOLI------------------------
1 lg Whole egg
1 Egg yolk
2 tb Juice from 1/2 lemon
10 cl Garlic; peeled
1/2 ts Salt
1 ts Dijon-style mustard
1 c Extra-virgin olive oil

Place all ingredients except olive oil in work bowl of a
food processor fitted with a steel blade; puree them.
With food processor on, gradually add oil in a thin
stream. Aioli will thicken, but it will be less thick
than regular mayonnaise.

FOR THE BARNACLES: Rinse barnacles; pat dry.

Bring water to a boil with bay leaf, salt, onion and
half lemon in a large saucepan over high heat. Add
barnacles and stir. Reduce heat to medium high and cook
until base of the barnacles turns a deep pink (no longer
than 4 minutes).

Drain barnacles and cover with ice until they cool.

To serve barnacles, arrange on a platter lined with
curly green lettuce leaves. Garnish platter with lemon
wedges in a bowl of aioli. Serve immediately.

YIELD: 4 appetizer servings

Recipe By Susan Herrmann Loomis

From: http://www.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "The truth is more of a stranger than fiction." -- Mark Twain

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