Subj : Liver
To   : DAVE DRUM
From : JIM WELLER
Date : Sat Jun 18 2022 20:04:00

-=> Quoting Dave Drum to Jim Weller <=-

 DD> Chicken liver being my favourite

Fish livers are highly regarded by some but I am not overly fond of
them. Having said that, monkfish livers command a premium price in
the international market place, partly because of the popularity of
Ankimo sushi in Japan, and Michael Loo used to quote Brad Angier
(author of Wilderness Cookery etc.) in saying that ling cod livers
were one of the five finest wild delicacies that can be had.

Here's another take on deep fried chicken livers:


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Chicken Livers With Plum Sauce
 Categories: Chicken, Offal, Fruit, Sauces, Southern
      Yield: 4 Servings
 
    1/2 c  All-purpose flour
    1/2 ts Salt
    1/4 ts Pepper
      1 lb Chicken livers; cut in half
           Vegetable oil
           SWEET-AND-SOUR PLUM SAUCE:
    3/4 c  Red plum jam
      2 ts Vinegar
    1/8 ts Hot sauce
 
  Combine first 3 ingredients; stir well. Dredge livers in flour
  mixture.
  
  Fry livers in deep hot oil (350 F) for 3 minutes or until golden
  brown. Drain livers well on paper towels. Serve immediately with
  Sweet-and-Sour Plum Sauce.
  
  Sweet-and-Sour Plum Sauce: Combine all ingredients in a saucepan;
  cook until thoroughly heated. Serve hot or cold. Store in
  refrigerator. Yield: about 3/4 cup.
  
  Recipe by: The Southern Living Cookbook, 1987
  
  From: Gail Shermeyer
 
MMMMM
                

Cheers

Jim


.... How to detox: own a liver, and a kidney, preferably two. Done!

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