Text 8705, 61 rader
Skriven 2014-01-12 07:22:00 av Dave Drum (72657.cooking)
Ärende: Chile 5116
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southern Fried Gizzards
 Categories: Poultry, Offal, Chilies
      Yield: 1 Pound
 
MMMMM--------------------------MARINADE-------------------------------
      1 lb Chicken gizzards
      1 sm Onion; chopped coarsely
  1 1/2 c  Buttermilk; approximately

MMMMM--------------------------BREADING-------------------------------
  1 1/2 qt (to 2 qt) oil
      1 c  All-purpose flour
      2 ts Salt; to taste
      1 ts Cayenne pepper; to taste
      1 lg Egg; beaten
 
  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/175øC. 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
  black-eye peas and collards for the full Southern experience.
  
  About the author: 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." Visit her blog, My
  Chalkboard Fridge.
  
  From: http://www.seriouseats.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Wish I had time for just one more bowl of chilli - Kit Carson's last words
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