DAVID KINCH PIM RECIPES

Steps:

• Preheat the oven to 350°. In a medium enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the rice and cook over moderately high heat, stirring, until lightly toasted and well coated with oil, about 3 minutes. Add the mushroom broth and soy sauce and bring to a boil. Cover and cook over very low heat until the rice is tender and all of the liquid has been absorbed, about 20 minutes.
• Meanwhile, in a large skillet, heat the remaining 1 tablespoon of olive oil. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until lightly browned and tender, about 8 minutes. Transfer the mushrooms to a plate.
• Add the merguez to the skillet and cook over moderately high heat, breaking up the sausage with a spoon, until cooked through and lightly browned in spots, 8 to 10 minutes. Return the mushrooms to the skillet and cook for 1 minute. Stir the merguez and mushrooms into the rice.
• Bake the rice, covered, in the middle of the oven for 30 minutes. Remove the casserole from the oven and let stand for about 10 minutes; don't remove the lid. Fluff the rice with a spoon and serve.

Steps:

• The day before serving, force a large tablespoon between the abalone and its shell, sliding the spoon against the shell to dislodge the shell muscle. (The side not attached to the shell is called the foot.) Using your hands, peel off the narrow flap (a k a the mantle) near the head — the area with two black prongs — then remove the innards that surround the central, round shell muscle. If you cannot grab the mantle, slice it slightly to allow you to grip it better, trying not to pierce the innards, which are attached to the abalone at the head. Cut out the innards and the head in one small chunk and discard. Put the abalone on a plate, cover with plastic wrap and refrigerate overnight. (This step is necessary to relax the abalone and prevent it from splitting when pounded.) Repeat with the remaining abalones.
• The next morning, make crisscross incisions about 1?4 inch apart and 1?4 inch deep on the bottom of the round shell muscle of each abalone. Place the abalone, foot-side down, on a dish towel. Fold the other edge of the towel over the abalone to completely cover. Pound two to three times gently but firmly with the even side of a meat pounder, slightly flattening the abalone without disfiguring it. (Do not use a tenderizer or the cubed side of a meat pounder. Use only a flat surface.) Repeat with the remaining abalones. Return them to a plate, cover with plastic wrap and refrigerate.
• Toss the abalones in flour, shaking off excess. Heat the butter in a large sauté pan over medium-high heat. When it foams, place the abalones in the pan, foot-side up. While gently shaking the pan, allow the butter to slowly turn to a hazelnut brown with a nutty aroma. After about 2 minutes, turn the abalones and cook for 1 minute more. Both the abalones and the butter should be golden brown. Add the parsley and lemon juice and shake the pan to coat with the juices. Place the abalones on a plate and spoon over a bit of the juices. If you choose, top with a pinch of fleur de sel.