Text 8028, 119 rader
Skriven 2013-12-20 07:14:00 av Dave Drum (72086.cooking)
   Kommentar till text 7995 av MICHAEL LOO (1:123/140)
Ärende: lizzards (2 recipes)
============================
MICHAEL LOO Said to DAVE DRUM about lizzards 608


ML>  ML> Baby beef's is easier to handle and milder in flavor than
ML>  ML> regular beef's, let alone pig's. Poultry is nicest, in my
ML>  ML> estimation.

ML>  DD> And poultry is easier to handle as a snack food.

ML> A nice calf liver can be cut into cubes and wrapped with
ML> bacon. Make a nice broiled appetizer.

And if you do that to chicken liver you have rumaki - one of my most 
favouritest "appetisers". Especially with hot mustard.

ML>  DD> I sometimes stop at a local (Humphrey's Market) hot deli and
ML>  DD> get a pound of mixed givers and lizzards. Snack on them as I
ML>  DD> am going down the road on my appointed  rounds. Or bring them
ML>  DD> home and call it supper.

ML> There's not much better than a fried gizzard. Livers tend
ML> to be overfried, though, which yields a clod-of-dirt texture
ML> and a certain bitterness that I don't really mind but others
ML> seem to.

I've not run into that with the Humphrey's livers - at least, not that I 
have noticed. Mostly the livers have a buttery, sort-of creamy texture.

ML>  DD> I believe I have had pork liver in prepared "lunch" meats.
ML>  DD> Other than  that - I've had chitterlings (although I don't
ML>  DD> really care for them),  snoots, ears, tails done various ways,
ML>  DD> chiccharones, and, of course,  souse.

ML> Chitlins when done properly are kind of tasteless - when
ML> done improperly, they're less tasteless. In both cases the
ML> traditional accompaniment of a bottle of hot sauce is in
ML> order.

And if it's Tapatio, Texas Pete, Frank's or Crystal Blue Label - ditch 
the chitlins and quaff the sauce from the bottle.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rumaki #1
 Categories: Oriental, Appetizers, Poultry, Pork
      Yield: 12 Servings
 
      1 lb Chicken Livers
      8 oz Water chestnuts; drained
     12 sl Bacon
    1/4 c  Soy Sauce
    1/2 ts Ginger; powdered
    1/2 ts Chinese 5-Spice Powder
           +=OR=+
    1/2 ts Curry Powder
 
  Cut the chicken livers in half or into large chunks.
  Cut the largest chestnuts in half.  Cut the bacon
  strips in half, crosswise.  Wrap a piece of bacon
  around pieces of liver and chestnuts, securing the
  ends with a toothpick. Place in a shallow pie plate as
  you make them.
  
  Combine the soy sauce with spices and pour over the
  rumaki; refrigerate about 1/2 hour before serving.
  
  Preheat the grill or broiler and broil the rumaki
  until the bacon is crisp, about 20 minutes, turning
  to brown on all sides.
  
  Serve hot.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
  
  From: Http://Myfoxlubbock.Com
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A Different Sort of Rumaki
 Categories: Appetizers, Bbq, Shellfish, Chilies
      Yield: 1 Servings
 
        md Size prawns; fresh
           Pepper Bacon (really really
           - it makes a difference)
           Full large head of garlic
           Several lemons and limes
  1 1/2 ts Dried red pepper
 
  Peel and devein the shrimp. Marinate them with all the
  garlic (peeled and crushed), the red pepper and enough of
  equal amounts of fresh lime and lemon juice to cover all
  the shrimp. Marinate in the 'fridge for 3-6 hours. I
  usually do this in the morning and let them go all day.
  
  After marinating, drain the shrimp (If you are grilling
  outside I recommend that you save the marinade and baste
  with it) and cut the bacon strips in half. Wrap the bacon
  around the shrimp and secure with a toothpick. Either
  grill over mesquite basting with the reserved marinade
  (the favored method) or broil in the oven. You may
  pre-grill these and refrigerate, then warm in the broiler
  prior to serving. In fact, I think they even taste better
  that way!
  
  NOTE: Marinading the shrimp/prawns in the citrus cooks them
  as it would if you were making a ceviche. - UDD
  
  Poster not noted on recipe
  
  Uncle Dirty Dave's Archives
 
MMMMM
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