Got a small piece of beef heart for a trial run. Still thinking about chicken gizzards, though.
I'm thinking chicken livers...
DH will be at work most of next week so ... I can't stand the site of any type of liver!
I read a recipe by Karlos Arguiñano for a brochette of lamb kidneys and pears, which unfortunately -- if you don't speak Spanish -- doesn't seem to be translated yet, and which just as unfortunately I'm too lazy to do for you. On the other hand and feet, (a) there's a video, so at least you can watch if you're curious; (b) it's lamb kidneys and pears on a stick, you don't need a lot of recipe to get the gist; and (c) there's likely to be a lot of changes and improvisation between now and making them anyway.
Lamb kidneys aren't easily available around here, and Linda won't eat them -- so finding the right time won't be easy. When I do make them, it's possible I'll go pork instead of lamb because pork kidneys are as easy to get as going to an Asian grocery with a butcher shop, and there are plenty of those around here. Whether lamb or pork, I'll probably string them on rosemary stems instead of steel skewers (the rosemary bushes are going mad), and grill over a live oak fire.
LIVER WITH SAGE AND PEPPER
OK, i just made calves liver for supper, using my family's traditional recipe.
I bought some calves liver from the butcher (special Chianina beef) - sprinkled with coarsely ground black pepper and crumbled dried Greek sage
Then i took a large clove of garlic and half smashed it
Then i sliced it. I put it in the frying pan with some more black pepper and olive oil to coat the pan and put it on high heat. I fried the garlic for a moment to get it to begin to cook. but without burning it.
Then i quickly added the liver, sage side down. I cooked it very quickly over high heat and turned it over to cook the other side (here is the liver with it's pepper and sage. In putting the liver in the pan, i pushed aside the garlic, which burns as the liver cooks. It already flavored the oil, so i let it sit on the side, or the burned taste of garlic would have ruined the liver flavor. I salted as it cooked.
Here it is, in my dish with simple buttered long grain thaibonnet rice (cooked like pasta) and fresh stringbeans with tomato (inside joke, see another thread)
I'm not a good photographer, and I don;t know how to use photoshop. I didn;t use a flash and the pictures are somewhat dark, because i shut the light over the table, because it made everything too pale. But the liver was nice and pink inside, but cooked, and the outside was nice and brown. It tasted sweet with a slight touch of bitter. Sage, black pepper and garlic are the perfect accompaniment - strong enough but not overpowering.
I read a recipe by Karlos Arguiñano for a brochette of lamb kidneys and pears, which unfortunately -- if you don't speak Spanish -- doesn't seem to be translated yet, and which just as unfortunately I'm too lazy to do for you.
Google is our friend. Just follow the link to the page. Click on the address and copy. Paste it into google and search. When results come up click on translate this page.
Don't care the photoshop Siduri. It looks really nice and must have been superb.
I got a sweetbread:
Blanched in water and lemon juice for 10 minutes.
Classic flour, egg, Panko:
Serve with a simple salad. It needed some wine reduction or dipping to be perfect, but anyway the contrast between the Panko crust and the melting interior was good.
@Siduri - don't worry about the pictures, that looks like some mighty fine liver. I take my pics with my phone, don't even have a digital camera, and never photoshop anything. Just lucky to have a spot with good lighting on the counter.
@ordo - finally, the liver streak is broken! Around here, we would serve a remoulade with that. Been ages since I had sweetbreads. Very, very hungry now
I think you both did a great job ! I use my phone as well for pics (no camera or playing with the photo)
Liver was one of those meats we did not like as a children. Mom tried to camouflage it by topping it with bacon and caramelized onions... funny how the palate changes over the years.
It's not my favorite taste either, but the liver here is far less bitter than that i had as a kid. Couldn;t stand it.
BTW: if somebody please can guide me on how to cut the grease of the kidney without destroying it, I will really thank you.
Now, cooking heart is a real challenge. Be brave! We trust you.
Head and Tail
At this point you can toss in 1 cup of freshly chopped mushrooms, 2 cups of freshly chopped tomatoes (beet if you want a deeper color), salt, 2 whisked egg whites, stir all together. In a little while you will see a thick cloud gather at the top of your stock, this is what you want. The substance is called the "raft". Do not touch this. Let your stock gently cook for one more hour, then add one cup of sherry.
Prepare your cheescloth and gently ladle your stock through the cheesecloth. This will capture all the fat, spices, and impurities.
Final product : consommé. GM, I will be posting the final product using it. Once the meat was taken off (there was 1 1/2 ) it made for a great sandwich with hot mustard, finely sliced onion, pickle and a cold Heineken.
GM: I found this video http://youtu.be/FhHz9gPLxLQ and that is what inspired me to make the consomme.
I then unmolded the custard
Prepared the vegetables for garnish and the final product is this
Consommé de Veau à la Royale
I changed a couple of things (Veal instead of Beef, gold powder instead of leaf)
I don't know how you guys managed this!
I do not like offal and still, here I am, entering this competition as well.
Not nearly as spectacular as some of the dishes above though.
I opted for chicken liver and since I struggle with the texture of liver, I decided to turn it into a pate.
The ingredients were chicken livers, onions, garlic, chili, hard boiled egg, sour cream (to get a nice smoothness to it) and whisky. The latter for flambeing (I just love to do that!).
The garlic, peppers and livers were fried in butter and flambeed.
The onions were fried and flambeed seperately (did I mention I like to flambee )
The liver mixture, onions and hard boiled egg were mixed together with a stick blender and after that I folded in the sour cream
It did turn out pretty OK, but still not one of my favourites!
Next time I need to remember to wipe the edge of the bowl before taking a picture
Life is too short to drink bad wine
Life is too short to drink bad wine
butzy: well, for somebody that doesn't like offal, you did it pretty well.
Thank you. I agree, I think all the dishes were a hit. I cooked up a veal tongue
Something for the Cocktail hour,
Hors d'oeuvres and drinks on the lanai
Rumaki and Lychee Martinis
I had no idea the origin of Rumaki.
I couldn’t really remember how they were made, it’s been awhile, so I mashed together a few recipes and come up with my own version.
¼ C. Soy Sauce
1 Tbsp. grated fresh Ginger Root
1 large Garlic clove, minced
½ tsp. Curry Powder
¼ lb. Chicken livers, cut into 24 ½ inch pieces
24 slices of canned Water Chestnuts
8 strips of thick cut Bacon, cut into thirds
I marinated the livers and water chestnuts for 1 hour.
Drained well; wrapped one of both the liver and water chestnut in a piece of bacon and rather than wooden toothpicks, I used turkey lacing pins (I gently removed them once they were ready for platting and inserted nicer bamboo forks). I preheated the grill, and cooked each bundle until well crisped and the livers done to a slight blush on the interior.
Back when, the dipping sauce was a basic cocktail sauce.
I went for Sweet Chili Sauce instead.
So the flavor profile is the creamy chicken livers, the crunch from the water chestnut, bacon (what more is there to say but bacon), the smoke from the grill, and the sweet-spicy twang from the sauce.
All good pupu platters need a cocktail and Lychee Martinis were stuck in my head from the moment I decided on the Rumaki.