The Body Harvester: The Story of Michael Mastromarino

Welcome to another spine-chilling episode of Dinner and Drama with Kristin and Drew! In this gruesome pre-halloween installment appropriately titled "The Body Harvester - The Story of Michael Mastromarino," we delve into the dark and macabre tale of a former dentist turned tissue harvester or as the court would later find - a modern day grave robber!Join us as we unravel the downward spiral of Michael Mastromarino, a man whose descent into a world of drugs, greed, and speed led to a series of deeply disturbing and questionable actions, ultimately culminating in his arrest and the uncovering of dozens of crimes.We'll guide you through the shockingly intricate web of events that transpired from his unlikely career shift to the disturbing realities of his tissue harvesting operation.What led Michael Mastromarino down this ominous path? How did his actions impact the lives of countless others?  And why did ethics and morality take a backseat to greed and ambition?   Prepare for an episode that delves into the darkest corners of human nature and a business market you probably never knew existed.  Tune in, grab an apron and sit tight for a dramatic exploration of a story that's as shocking as it is unsettling.Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe - Chicken Liver Pate!INGREDIENTSYield:6 to 8 servings8 tablespoons unsalted butter, cut into cubes2 medium shallots, peeled and finely chopped1 pint fresh chicken livers, approximately 1 pound, trimmed1 tablespoon fresh thyme leaves, chopped⅓c up Madeira or port wine3 Tbsp heavy cream, plus more as neededKosher salt to tastePREPARATIONIn a large, heavy sauté pan over medium heat, melt 4 tablespoons of the butter until it begins to foam.Add the shallots, and sauté them until translucent, but do not allow to brown.Add the livers, thyme and Madeira or port, and increase to high heat.Cook, occasionally stirring until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter.Purée until smooth, adding a little more cream if necessary.Taste and adjust seasoning, adding salt if necessary.Transfer pâté into a glass jar or bowl, then smooth the top..Cover with plastic wrap and refrigerate until firm, about two hours or up to five days.Serve toast points or crackers.