Subj : Re: Liver
To   : JIM WELLER
From : Dave Drum
Date : Sun Jun 19 2022 07:09:49

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Chicken liver being my favourite

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

In my long and varied eating career I don't believe I've ever eaten (on
purpose) fish liver. Closest I've come is when I was a mere lad in short
pants my Grandmother used to dose me with cod liver oil as a general
panacea whenever I got sick. Which cleaned me out on both ends.

 JW> Here's another take on deep fried chicken livers:

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Fried Chicken Livers With Plum Sauce
 JW>  Categories: Chicken, Offal, Fruit, Sauces, Southern
 JW>       Yield: 4 Servings

My favourite way of doing chicken liver is breaded and deep fried, then
salted and served with mash and gravy. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Maximus' Chicken Liver Knishes
 Categories: Poultry, Vegetables, Potatoes, Breads
      Yield: 4 Servings
 
  1 1/2 lb Chicken livers
    1/4 c  Oil
      3 lg Onions
      3 ts Salt
     10 lg Potatoes
      1 lg Egg
  1 1/4 c  Matzo meal
           +=OR=+
  1 1/4 c  Fine crushed, unsalted
           - cracker crumbs
      1 c  Shortening/oil
 
  Saute chicken livers, turning once, in the 1/4 cup
  vegetable oil in a large frying pan 5 minutes, or just
  until they lose their pink color; lift out with a
  slotted spoon and place in a large bowl.
  
  Stir onions into drippings in pan saute until soft;
  combine with livers.
  
  Put livers and onions through a food grinder using a
  coarse blade; return to bowl.
  
  Stir in 1 teaspoon of the salt, chill.
  
  Cook potatoes, covered, in boiling salted water in a
  large saucepan 15 minutes, or until tender; drain well.
  
  Mash, then beat in egg, remaining 2 teaspoons salt, and
  1/4 cup of the matzo meal; chill.
  
  When ready to finish cakes, measure remaining 1 cup
  matzo meal into a pie plate.
  
  Place potato mixture, a heaping tablespoonful at a time,
  into matzo meal and flatten into a 4-inch round; place a
  heaping teaspoonful liver mixture in center.
  
  Shape potato round up and over filling to cover completely.
  
  Roll in matzo meal to coat lightly.
  
  Melt enough shortening or pour vegetable oil into a
  large frying pan to make a depth of 1/8 inch.
  
  Add potato cakes, a few at a time, to hot fat and fry,
  turning once, 3 to 5 minutes, or until golden.
  
  (Add more shortening or oil and reheat between batches
  as needed.)
  
  Serve hot.
  
  RECIPE FROM: https://ifood.tv
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Nothing is so good that somebody, somewhere, will not hate it.
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.