Subj : Liver was: Canned hash
To   : Mike Powell
From : Dave Drum
Date : Thu Aug 22 2024 05:24:00

-=> Mike Powell wrote to DAVE DRUM <=-

 > The only time I ever had a problem is one time my mother bought some
 > pork liver that was on "special offer". When she started to fry it for
 > our supper the house smelled like someone had peed on a hot radiator.
 >
 > It turns out that it was boar's liver from a hog in rut. From then on
 > it was beef or lamb's liver only.

 MP> Ick!  For us, it was always beef or chicken livers.  I forget which,
 MP> but they finally got me where I would eat one of them.  Then they quit
 MP> buying it.

At my house we had two choices for dinner. Take it or leave it. It's a
good thing that I liked most of the stuff they plopped onto my plate.

Of the poultry innards I'm most fond of liver with hearts in second.
Gizzards are best left for making dirty rice and similar.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Dirty Rice
 Categories: Cajun, Rice, Poultry, Offal, Chilies
      Yield: 4 Servings
 
  1 1/2 c  Louisiana long grain rice;
           - or basmati/Texmati rice
      2 c  Chicken broth
      2 c  Water
      3 tb Oil
    1/2 lb Ground pork
           +=AND=+
    1/2 lb Ground chicken gizzards
           +=OR=+
      1 lb Ground chicken gizzards
      3 sl Bacon; chopped
    1/2 lg Onion; chopped
      2    Celery ribs; chopped
      1    (to 3) jalapeños; seeded,
           - chopped
      1 tb Cajun seasoning *
      2    Green onions; chopped
 
  * I switch back & forth between Louisiana Fish Fry
  (orange container) Products and Tony Chachere's (green
  container) Creole Seasoning - whichever I find in the
  cabinet first.
  
  Cook the rice according to the package instructions,
  but use chicken broth for one third of the cooking
  liquid. So, for example, if the package says to use 3
  cups of water for 1 1/2 cups of rice, use 2 cups of
  water and 1 cup of chicken broth.
  
  Once the rice has finished cooking, remove from heat
  and let sit for 5 minutes. Turn the rice out onto a
  sheet pan and drizzle 1 tablespoon of olive oil over it.
  Mix to combine and let cool.
  
  While the rice is cooking, finely chop the chicken
  gizzards, or puree briefly in a blender. In a large pan
  that can eventually hold the rice plus everything else,
  put 1 tb of oil plus the bacon in and cook over medium-
  low heat until the bacon is crispy.
  
  Add the ground pork (if using) and increase the heat to
  high. Allow the meat to brown before stirring. As soon
  as the pork starts to brown, add the final tablespoon
  of oil and add the celery, jalapenos, and onions.
  
  Brown them all over medium-high heat.
  
  You will notice the bottom of the pan is getting crusty.
  Keep it from burning by lowering the heat if needed. Add
  the minced gizzards and cook for a few minutes more.
  
  Add the remaining cup of chicken broth and deglaze the
  pan by scraping the bottom of the pan with a wooden
  spoon. Add the Cajun seasoning and turn the heat to high.
  Boil away most of the chicken stock and then add the
  cooked rice. Toss to combine.
  
  Turn off the heat and add the green onions. Toss once
  more to combine and serve hot.
  
  Serves 4.
  
  From: Dirty Dave's adaptive mind - which will file the
  serial numbers off of any recipe and call it his own.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Put Tabasco on it; now it's Cajun!
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