We fall under the "love 'em" category. Having this tonight:

Chicken livers peri-peri

500 g chicken livers

MARINADE
45 ml wine vinegar
45 ml olive oil
15 ml lemon juice
2 cloves garlic, crushed
2 red chillies, seeded and chopped
5 ml ground cumin
5 ml ground coriander
salt and freshly ground black pepper
2 bay leaves

SAUCE
30 ml olive oil
30 g butter
1 onion, thinly sliced
15 ml tomato paste
15 ml Worcestershire sauce
125 ml chicken stock
30 ml brandy

Trim chicken livers of any membranes and all discoloured bits.

To make marinade: Combine all ingredients and marinate chicken livers
for 2 hours. Drain livers and set aside, reserving the marinade.

To make sauce: Heat together olive oil and butter. Sauté onion until
soft. Add chicken livers and cook over high heat for 2 minutes.

Reduce heat and add tomato paste, Worcestershire sauce, chicken stock
and reserved marinade.

Simmer gently for 5 minutes. Pour in brandy, heat through.

Serve with crusty bread

Cathy

cathyxyz > wrote:

>We fall under the "love 'em" category. Having this tonight:
>
>Chicken livers peri-peri
>

LOVE 'em. I'm not supposed to eat livers or other organ meat anymore,
but hold me back! A friend of my wife's goes to a local "joint" for
their really good chicken livers, and always sneaks me back a couple.
Shhhhh!

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

AlleyGator wrote:
> cathyxyz > wrote:
>
> >We fall under the "love 'em" category. Having this tonight:
> >
> >Chicken livers peri-peri
> >
>
> LOVE 'em. I'm not supposed to eat livers or other organ meat anymore,
> but hold me back! A friend of my wife's goes to a local "joint" for
> their really good chicken livers, and always sneaks me back a couple.
> Shhhhh!

A glass (or two) of wine is good with it too, but I won't tell, if you
won't

Cheers
Cathy

LOVE 'EM! I'll take livers, gizzards, hearts any way...fried, poached,
braised, you name it. I add them to my stocks to simmer, then eat them
just sprinkled with sea salt. But my favorite way is probably poached
in a Chinese "looing" sauce, which I keep on hand for making soy sauce
chicken. It's a mixture of dark soy sauce, oyster sauce, salt, sugar,
star anise, and dried citrus peel. It is boiled before and after each
use, and refrigerated in tightly sealed containers, and gets richer
with every use from the natural chicken stock that infuses it each
time. The high salt content also acts as a preservative. I've had mine,
started by my mother, for years.

I forgot to add, thank you for the recipe! Sounds great! Now, I have a
bottle of Peri Peri sauce I bought in South Africa. I've never used it.
Do you know if it would be similar to this marinade?

gjgee wrote:
> I forgot to add, thank you for the recipe! Sounds great! Now, I have a
> bottle of Peri Peri sauce I bought in South Africa.


(Probably came from "Nando's" - sorry, one of our "franchise"
hot-chicken places)...

I've never used it.
> Do you know if it would be similar to this marinade?

Peri-peri is just a sauce/powder made from hot chillies, garlic (and
other good stuff) so use the peri-peri sauce instead of - or with the
chillies - depends how hot you like it!


Cheers
Cathy

cathyxyz wrote:
> We fall under the "love 'em" category. Having this tonight:
> [snip good recipe]

Yes, chicken livers have the oomph to stand up against strong
seasoning. A curry stir fry works well for us:

Trim livers and marinate with sherry and white pepper for 20 minutes to
an hour.

Slice onion and bell pepper (your favorite color) into wedges. Smash a
garlic clove.

Mix curry powder or (preferred) Madras curry paste with a little water.
Add some cayenne pepper if your curry paste is not hot enough.

Heat wok or heavy fry pan on high heat, add peanut or safflower oil,
stirfry onion, pepper and garlic until just softened. Add livers and
stirfry until browned all over. Stir in curry liquid, and cook till
just done -- a little bit pink in the middle is good. Serve with rice.
--aem

aem wrote:
>
> cathyxyz wrote:
>
>>We fall under the "love 'em" category. Having this tonight:
>>[snip good recipe]
>
>
> Yes, chicken livers have the oomph to stand up against strong
> seasoning. A curry stir fry works well for us:
>
> Trim livers and marinate with sherry and white pepper for 20 minutes to
> an hour.
>
> Slice onion and bell pepper (your favorite color) into wedges. Smash a
> garlic clove.
>
> Mix curry powder or (preferred) Madras curry paste with a little water.
> Add some cayenne pepper if your curry paste is not hot enough.
>
> Heat wok or heavy fry pan on high heat, add peanut or safflower oil,
> stirfry onion, pepper and garlic until just softened. Add livers and
> stirfry until browned all over. Stir in curry liquid, and cook till
> just done -- a little bit pink in the middle is good. Serve with rice.
> --aem
>

This sounds yummy too... will try this. Thanks
Cathy

--
I don't suffer from insanity - I enjoy every minute of it

On Sun 03 Jul 2005 10:02:46a, cathyxyz wrote in rec.food.cooking:

>
>
> gjgee wrote:
>> I forgot to add, thank you for the recipe! Sounds great! Now, I have a
>> bottle of Peri Peri sauce I bought in South Africa.
>
>
> (Probably came from "Nando's" - sorry, one of our "franchise"
> hot-chicken places)...
>
> I've never used it.
>> Do you know if it would be similar to this marinade?
>
> Peri-peri is just a sauce/powder made from hot chillies, garlic (and
> other good stuff) so use the peri-peri sauce instead of - or with the
> chillies - depends how hot you like it!

I will probably try your recipe, Cathy, it sounds delicious. I usually
just flour and fry chicen livers the way I would the rest of the chicken.
But we've been down that road. :-)

I sometimes make chicken livers the way a friend taught me, tho I don't
have a "recipe". Start by frying several slices of bacon until crisp.
Remove bacon and drain on paper towel. Lightly flour, salt, and pepper the
livers and saute in the bacon fat 'til done, then remove and keep warm.
Add to the remaining fat small chunks of onion and green pepper and saute
'til softened. Add to that small chunks of fresh ripe tomato, dust the lot
with a bit of flour to slightly thicken the juices and continue cooking a
couple of minutes. At the end, return the chicken livers to the pan, toss
well to mix, and serve over hot rice. There are no herbs, just salt and
pepper, and it should have a "peppery" taste. Quite good.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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cathyxyz wrote:

> We fall under the "love 'em" category.

Same here. But i live with and cook for an "elderly relative" whose
particular tastes i cater to. And this include a ban on liver. Chicken
or other wise. I love the stuff and sometimes buy it for myself and
make it when i know the relative will be gone but she always can tell
that i have done so and reminds me of her reason which is about all the
toxins the livers of animals accumulate.

As much as i want to disregard her advice i find my self unwillingly in
agreement with it.

But i do have some really good chicken liver recipes if your
interested. Tho' yours is a classic and mine would be mere variations
there of, perhaps with a bit of pistachio?
---
Joseph Littleshoes

Wayne Boatwright wrote:

>
> I sometimes make chicken livers the way a friend taught me, tho I don't
> have a "recipe". Start by frying several slices of bacon until crisp.
> Remove bacon and drain on paper towel. Lightly flour, salt, and pepper the
> livers and saute in the bacon fat 'til done, then remove and keep warm.
> Add to the remaining fat small chunks of onion and green pepper and saute
> 'til softened. Add to that small chunks of fresh ripe tomato, dust the lot
> with a bit of flour to slightly thicken the juices and continue cooking a
> couple of minutes. At the end, return the chicken livers to the pan, toss
> well to mix, and serve over hot rice. There are no herbs, just salt and
> pepper, and it should have a "peppery" taste. Quite good.

If I hadn't just eaten my "version" of chicken-livers (we are 6-7 hrs
ahead of US), I would be hungry/drooling by now! I LOVE bacon, and
green peppers too.... Mind you.. there is always tomorrow


Cheers
Cathy

Joseph Littleshoes wrote:

>
> But i do have some really good chicken liver recipes if your
> interested. Tho' yours is a classic and mine would be mere variations
> there of, perhaps with a bit of pistachio?
> ---
> Joseph Littleshoes

ANY chicken-liver recipes would be welcome

Cheers
Cathy

On Sun 03 Jul 2005 10:48:20a, cathyxyz wrote in rec.food.cooking:

>
>
> Wayne Boatwright wrote:
>
>>
>> I sometimes make chicken livers the way a friend taught me, tho I don't
>> have a "recipe". Start by frying several slices of bacon until crisp.
>> Remove bacon and drain on paper towel. Lightly flour, salt, and pepper
>> the livers and saute in the bacon fat 'til done, then remove and keep
>> warm. Add to the remaining fat small chunks of onion and green pepper
>> and saute 'til softened. Add to that small chunks of fresh ripe
>> tomato, dust the lot with a bit of flour to slightly thicken the juices
>> and continue cooking a couple of minutes. At the end, return the
>> chicken livers to the pan, toss well to mix, and serve over hot rice.
>> There are no herbs, just salt and pepper, and it should have a
>> "peppery" taste. Quite good.
>
> If I hadn't just eaten my "version" of chicken-livers (we are 6-7 hrs
> ahead of US), I would be hungry/drooling by now! I LOVE bacon, and
> green peppers too.... Mind you.. there is always tomorrow

Oh, then do try it when you're ready for more. I'm sure you'll like it
and, as you can see, quite simple to make. Enjoy!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright wrote:

> >
> > If I hadn't just eaten my "version" of chicken-livers (we are 6-7 hrs
> > ahead of US), I would be hungry/drooling by now! I LOVE bacon, and
> > green peppers too.... Mind you.. there is always tomorrow
>
> Oh, then do try it when you're ready for more. I'm sure you'll like it
> and, as you can see, quite simple to make. Enjoy!

Oh, I will Wayne. As I mentioned before, I tried your recipe for 1000
Island Dressing and it was "de---vine", so this is a given!

Cheers
Cathy

Joseph Littleshoes > wrote:

>Same here. But i live with and cook for an "elderly relative" whose
>particular tastes i cater to.

I didn't know that, Joseph. Sometimes it's those little off-hand
tidbits of info that add a unique "human-ness" to the group. Hope all
is well, and they're not sick or anything.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

On Sun 03 Jul 2005 11:05:38a, cathyxyz wrote in rec.food.cooking:

>
>
> Wayne Boatwright wrote:
>
>> >
>> > If I hadn't just eaten my "version" of chicken-livers (we are 6-7 hrs
>> > ahead of US), I would be hungry/drooling by now! I LOVE bacon, and
>> > green peppers too.... Mind you.. there is always tomorrow
>>
>> Oh, then do try it when you're ready for more. I'm sure you'll like it
>> and, as you can see, quite simple to make. Enjoy!
>
> Oh, I will Wayne. As I mentioned before, I tried your recipe for 1000
> Island Dressing and it was "de---vine", so this is a given!
>
> Cheers
> Cathy

I'm so glad you liked the 1000 Island Dressing. It's one of my favorites.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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AlleyGator wrote:

> Joseph Littleshoes > wrote:
>
> >Same here. But i live with and cook for an "elderly relative" whose
> >particular tastes i cater to.
>
> I didn't know that, Joseph. Sometimes it's those little off-hand
> tidbits of info that add a unique "human-ness" to the group. Hope all
>
> is well, and they're not sick or anything.
>

Thanks, i agree, much to my chagrin, me news groups are a part of me
life and if you do a google group search on me name and any particular
food you will find a lot of posts to 'another' cooking - chat group
where in i routinely flout the "elderly relative" as a reason d' etre?
---
Joseph Littleshoes

love 'em. dusted with a bit of flour with some s&p and a bit of decent
granulated garlic, then sauteed. mmm-mmm-mmm!
i gotta eat em with lots of fibrous green veggies, though, or they give
me stomach issues. same with beef liver. once in a while i get a serious
hankering for liver. i cook with my cast iron pans quite a bit, so i
dont know if it is an iron issue or what.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

chopped liver is great, too, but you have to make it with schmaltz. and
have real pickles on the side. (not the supermarket "pickles" that are
all vinegary and nasty! an abomination, i tell you!)


--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

"cathyxyz" > wrote in message
...
> We fall under the "love 'em" category. Having this tonight:
>

Me - Hate 'em
Wife - Love 'em

I'll pass the recipe on to her.

"cathyxyz" > wrote in message
...
> We fall under the "love 'em" category. Having this tonight:
>
the dog gets cheese with his meals....the cat gets a hunk of chicken liver
for her treat. I prefer beef or calves liver, the taste is not quite as
strong.

harriet & critters

Harriet wrote:

> I prefer beef or calves liver, the taste is not quite as strong.

About a month and a half ago, I made Thomas Keller's recipe for calf's liver
with stewed figs, onions, bacon, and red wine jus. It was incredible. If
there's any interest, I'll type up the recipe and post it.

I also like chicken livers. One of my favorite preparations is to sauté
them in butter with onions and apples, then make a sauce by deglazing the
pan with Madeira and cream.

(I never gave it much thought before this post, but I guess I like liver
with fruit.)

Bob

cathyxyz wrote:
> We fall under the "love 'em" category.

(snipped recipe - sorry!!!!)

Um, I don't *hate* them, per se. I wouldn't order them from a menu. I
would only prepare them at home using to flavour a sauce or gravy or even
Cajun dirty-rice.

The only way I've really had them prepared in a restaurant was "southern" US
style; floured and fried. I'm not big on fried food. I'd eat them if
someone ordered dinner *for* me (assuming I didn't get a menu choice!!) and
I was hungry. LOL

Jill

I love Chicken Livers floured, and fried, but many times, I have no idea
what to serve alongside them to compliment them?
Any ideas?

My fav for Chicken Livers, is Rumaki.
Makes a nice appetizer for parties.

Just marinate a 1/2 doz livers for an hour in Teriyaki Sauce, (maybe
add a bit of Soy Sauce too) Cut livers in 1/2, and eliinate any nasty
fat from livers, wrap liver around a thin slice of Water Chestnut, wrap
each liver with 1/2 slice of Bacon, and skewer the whole shebang with a
toothpick. Then roll them in a bit of Brown Sugar prior to cooking.

Place on a foil lined cookie sheet, and broil till thoroughly cooked,
flipping them over 1/2 way through.
I imagine there's other variations, but this one is quite tasty. Mark

In article >,
cathyxyz > wrote:

> We fall under the "love 'em" category.

Hate them. Taste like chalk.

Regards,
Ranee

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"She seeks wool and flax, and works with willing hands." Prov 31:13

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