Text 25091, 64 rader
Skriven 2012-05-20 18:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fried ideas 680
=======================
-=> Quoting Michael Loo to Dale Shipp <=-

 ML> Fried liver is a great thing. It's also kind of a pain
 ML> to make as the spatter factor is enormous.

Are you talking deep fried here? Battered perhaps? The idea is
intriguing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sherried Chicken Livers
 Categories: Offal, Mushrooms, Chicken, Wine, Cheese
      Yield: 4 Servings

      3 sl Bacon, cut crosswise in 1/2
    -inch-wide strips
      1 lb Chicken livers, cut in
    -halves
    Salt & pepper
      1 lg Onion, slivered
    1/4 lb Large mushrooms, sliced or
    -quartered
      1 lg Clove garlic, minced
    1/2 ts Dried basil
    1/2 ts Dried oregano
    1/4 ts Dried savory
      1 cn (6 oz) tomato paste
    3/4 c  Dry sherry
    3/4 c  Chicken stock or broth
      1 tb Butter
      1 tb Olive oil
    1/4 c  Chopped parsley
    Grated parmesan cheese, to
    -pass as condiment

  Brown bacon slices in a large heavy skillet over medium heat, then
  drain on paper towels.  Sprinkle chicken livers with salt & pepper
  and cook in bacon drippings until well browned, removing to a
  plate as they are browned.

  Add onions and mushrooms to skillet pan and cook, stirring, until
  mushrooms are tender and lightly browned. Add garlic, basil,
  oregano and savory, then blend in tomato paste, sherry and broth.

  Reduce heat and simmer, uncovered, stirring occasionally, about 10
  minutes. When sauce thickens, return chicken livers and any liquid
  that accumulated while they stood to sauce and cook just until
  livers are heated thru, about 2 or 3 minutes. Adjust seasonings
  with salt & pepper. Sprinkle with parsley and serve hot over rice,
  polenta or pasta.

MMMMM


Cheers

YK Jim


... You want maybe a pickle with your chopped liver?

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