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2 Recipes from Chris Snyder, the NEMF 2005 Iron Chef:

Chanterelles with Duck and Korean Mellon

This recipe came about after a great chanterelle foray and a previous duck dinner.

Ingredients:

2-Tbl spoons extra virgin olive oil
1-pound fresh Chanterelles (C. cibarius) Substitute fresh Shitakes and some dried Chanterelles.
1-medium Vidalia or Bermuda onion coarsely chopped.
2-left over Duck legs*
1-Korean Mellon or other sweet firm white or green melon such as Honey Dew (1-2 cups) half-inch dice.
2-Tbl spoons light Miso dissolved in a half cup of warm water.
2-Tbl spoons Brandy or Cognac
2-Tbl spoons Heavy Cream opt.
Fresh chopped Parsley and/or Basil

Chop onions and melon as directed, set aside.
De-bone and chop Duck leg and thigh meat with skin, set aside.
Minimally chop Chanterelles.
Measure other ingredients, set aside.
Chop fresh herb garnish, set aside.

Set a large skillet over medium heat and add oil when skillet is warmed up.
Add onions cook for about a minute. Add Duck and continue to stir for two minutes.
Add Chanterelles and cook briefly until fragrant. Increase heat and add dissolved miso.
Reduce dissolved miso by half. Reduce heat to medium add brandy and melon stirring until melon is just cooked but not mushy. Add optional cream to thicken if desired. Add Fresh herbs and adjust seasoning.  Serve with saffron rice or prepared yams or sweet potatoes or a yellow squash dish. Green salad and/or fresh green vegetable.

* My duck was Asian style - done over charcoal and lightly glazed.


Lactarius corrugis / volemus with Pork, Summer Squash and Mango

This recipe was created on the fly at the NEMF 2005 Mushroom Iron Chef event.

Ingredients:

2-Tbl spoons extra virgin olive oil
1-pound (or more) fresh Lactarius corrugis (and or) volemus.
1-medium Spanish or Bermuda onion coarsely chopped.
½ pound boneless pork butt finely chopped
1- Mango (not over ripe) half-inch dice.
1 cup of mixed green and yellow summer squash half-inch dice.
2-Tbl spoons light Miso dissolved in a half cup of warm water.
2-Tbl spoons dry Marsala
2-Tbl spoons Heavy Cream opt.
Salt and Pepper to taste.

Chop onions, mango and squash as directed, set aside.
Finely chop pork butt, set aside.
Coarsely chop Lactarius, 1 ½ inch.
Measure other ingredients, set aside.

Set a large skillet over medium heat and add oil when skillet is warmed up.
Add Pork and sauté vigorously for about a minute over high heat. Lower heat to medium add onion continue to sauté for two minutes.
Add Lactarius, raise heat to high stir and toss for two minutes.  Add Squash, Mango and dissolved miso, continue to stir and toss.
Reduce dissolved miso by half, add Marsala, stir thoroughly. Add optional cream to thicken if desired, salt and pepper to taste.

Serve with glazed carrots / parsnips or sautéed small red potatoes and very fresh green beans.