Put them on skewers with onions, bell peppers (sometimes I add pineapple) Marinate in red wine (unless you are going to drink it cheap will work well) for a couple of hours. Then you can grill or bake them. If you grill I put aluminum foil on the grill to keep stuff from falling into the grill.
You can also put them on skewers with bacon and grill them, no marinate.Chicken livers?? All recipes tips, suggestions welcome?
I personally don't care for Chicken liver but my grandma makes this recipe allot.
Chicken Livers Stroganoff
3 tablespoons olive oil
1 pound chicken livers, rinsed and trimmed
2 cups chopped onion
4 ounces sliced fresh mushrooms
1 tablespoon paprika
1/3 cup dry sherry
1 1/2 cups sour cream
salt and pepper to taste
1 (12 ounce) package medium egg noodles
Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.
Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.
She says it taste great but i will just have to take her word for it cause I ain't trying' it.
Grandma's Chopped Liver --
.INGREDIENTS
2 pounds chicken livers, rinsed and trimmed
2 eggs
3 onions
1 quart water
2 cubes chicken bouillon
2 tablespoons vegetable oil
salt and pepper to taste
..DIRECTIONS
1.Place the liver, whole eggs and one onion into a large saucepan with the water. Bring to a boil and stir in the chicken bouillon cubes. Simmer for one hour, then allow to cool.
2.Meanwhile, heat the oil in a large skillet over medium heat. Chop one onion and fry in the oil until tender. Chop the third onion and set aside. When the liver has cooled, grind together the liver, hard-cooked eggs and the three onions. Season with salt and pepper. Chill before serving.
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Chicken Livers with Red Wine and Bacon --
.INGREDIENTS
8 slices bacon, chopped
1 sweet onion, finely chopped
1 pound chicken livers, rinsed and trimmed
1 1/2 cups Burgundy or other dry red wine
1/4 cup chopped pitted green olives
..DIRECTIONS
1.Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom.
2.Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.
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Southern Dirty Rice --
.INGREDIENTS
1/4 pound chicken gizzards, rinsed
1/2 pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
salt to taste
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup thinly sliced green onions
..DIRECTIONS
1.Pulse gizzards in food processor, then pulse livers.
2.Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
3.Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.
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Rumaki -- This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried
.INGREDIENTS
1 1/2 cups teriyaki sauce
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger root
12 ounces fresh chicken livers, halved
1 (4 ounce) can water chestnuts, drained and sliced
12 slices bacon, cut in half
1 quart oil for frying
..DIRECTIONS
1.In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
2.Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
3.Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
4.Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
try this ..
recipe below might like
Ingredients
For the chicken liver linguine
1 tbsp olive oil
2 shallots, peeled and chopped
1 garlic clove, peeled and finely chopped
150g/5陆oz fresh chicken livers, trimmed and chopped, trimmings reserved
3 fresh sage leaves
1 tbsp sherry vinegar
1 tbsp port
splash water
25g/1oz butter
dash sherry vinegar
3 tbsp port
salt and freshly ground black pepper
75g/3oz fresh linguine, cooked until al dente
For the shallot pur茅e
25g/1oz butter
2 shallots, peeled and sliced
1 garlic clove, peeled and finely chopped
salt and freshly ground black pepper
2 tsp clear honey
splash water
Method
1. For the chicken liver linguine, heat a dash of olive oil in a frying pan, add the chopped shallots and saut茅 for 2-3 minutes. Add the garlic and cook for one minute.
2. Add the chicken liver trimmings and sage leaves and saut茅 for 3-4 minutes. Add the sherry vinegar, port and a splash of water and bubble for 2-3 minutes. Drain through a sieve into a small bowl; keep the liquor but discard the trimmings.
3. Melt the butter in a frying pan, add the chicken livers, season with salt and freshly ground black pepper and saut茅 for 30 seconds on each side. Add a dash of sherry vinegar and port and bubble for one minute. Add the saut茅ed livers to the cooking liquor from the liver trimmings and keep warm.
4. For the shallot pur茅e, melt the butter in a saut茅 pan, add the shallots and fry for 3-4 minutes. Add the garlic and fry for a further one minute. Add the honey and a splash of water and cook for one minute. Reserve half of the shallots and blend the rest in a mini food processor.
5. To serve, twist the linguine into a small mound and place on the side of the plate. Place a spoonful of shallot pur茅e beside the spaghetti and drag a spoon through it to spread it across the plate. Place the chicken livers on top of the linguine and place the reserved shallots on top of the shallot pur茅e and serve immediately.
Here are 27 recipes for chicken liver http://allrecipes.com/Search/Ingredients鈥?/a>
You can sautee it in gravy and onions.
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