Text 3898, 76 rader
Skriven 2013-08-25 07:30:20 av Dave Drum (1:261/38)
Ärende: Chile 3775
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Buttermilk Marinated Southern-Fried Gizzards
 Categories: Offal, Poultry, Chilies, Dairy, Marinades
      Yield: 3 Servings

MMMMM--------------------------MARINADE-------------------------------
      1 lb Chicken gizzards
      1 sm Onion; chopped coarse
  1 1/2 c  Buttermilk

MMMMM---------------------------TO FRY--------------------------------
  1 1/2 qt (to 2 qt) oil
      1 c  All-purpose flour
      2 ts Salt; to taste
      1 ts Cayenne; or more
      1 ts Old Bay, Lawry's, Zatarain's
           - or onion powder
      1 lg Egg; beaten

  More commonly sold than duck gizzards, chicken gizzards are
  dirt-cheap and wholly delicious. I was first introduced to
  the glory of Southern fried chicken gizzards at Roscoe's, a
  chain of chicken-and-waffle houses in California. Roscoe's
  is a classy joint. It's a place where you'll never have to
  worry about running out of the whipped butter that
  accompanies not only the waffles but just about everything
  else on the menu. Pats of butter always go on top of the
  grits, which accompany their platter of gizzards, deep-fried
  to perfection in a thin and crisp batter.

  Place the gizzards in a bowl with the onions and pour
  enough buttermilk into the bowl to cover the contents
  entirely. Refrigerate the gizzards for 8 hours, or
  preferably for 24 hours. The gizzards will hold in the
  buttermilk for up to 2 days.

  When you are ready to fry, remove the gizzards from the
  buttermilk and drain them in a colander. They do not have to
  be impeccably dry, just drained of the excess buttermilk.
  Cut the gizzards into 1/4-inch to 1/2-inch chunks, working
  around and discarding any excess sinew or tendon.

  Mix the flour with the salt, cayenne pepper, and seasonings.
  Have the beaten egg ready.

  To fry: Heat the oil to 350øF. When ready to fry, dip each
  piece of gizzard in the egg, and then dredge well in the
  flour. The gizzards must be coated very well or else the
  batter will not be crisp.

  Slip the gizzards into the hot oil and fry for 2 to 3
  minutes, until golden brown and crisp. Drain over a rack to
  get rid of the excess oil. Serve immediately, accompanied by
  grits and collards for the full Southern experience.

  Posted by Chichi Wang, August 11, 2009 "You can never be
  surrounded by too many gizzards."

  Chichi Wang took her degree in philosophy, but decided that
  writing about food would be much more fun than writing about
  Plato. She firmly believes in all things offal, the
  importance of reading great books, and the necessity of
  three-hour meals. If she were ever to get a tattoo, it would
  say "Fat is flavor."

  From: http://www.seriouseats.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

... Cookery is become an art, a noble science; cooks are gentlemen-Robt. Burton

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