the_gneech (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
the_gneech) wrote2007-05-29 11:24 am
the_gneech) wrote2007-05-29 11:24 am
Entry tags:
Not Enough "Too Much Pepper"
Once a year or so, I make for myself a batch of fried chicken livers, and this year it was yesterday. I make them for myself because A) almost no restaurant I know of makes them, and B) very few other people in my circle are the least bit interested in eating them.
I love 'em, myself, particularly on a bed of rice with some beef gravy. (Strange combination, I know. Comes from growing up near a Hot Shoppes Cafeteria, now sadly long-gone. But don't knock it 'til you've tried it.) However, they're not exactly the healthiest things to eat and are a bit of a pain to prepare, hence my only having them once a year. And every year, I have to guess again from scratch how to make them.
So this time, I'm going to write down what I did, so that next time I can do it better. 'cause this time it didn't have enough "too much pepper".
Starting with 1.25 lbs of chicken livers, I washed them off, discarding one or two that didn't look so happy to me. Then I mixed about 1/4 cup of corn meal into 1 cup of flour, putting in what felt like a ton of black pepper, a couple of teaspoons of salt, maybe a teaspoon of paprika, and a dash of garlic. In another bowl, I mixed a cup of milk with a raw egg and more pepper. I dipped the livers into the milk/egg, then rolled them in the flour/cornmeal/spices, then fried them in about 1/4" of canola oil for 7-9 minutes.
Lessons learned:
Well, these are good enough 'til next year, anyhow! ;)
-The Gneech
I love 'em, myself, particularly on a bed of rice with some beef gravy. (Strange combination, I know. Comes from growing up near a Hot Shoppes Cafeteria, now sadly long-gone. But don't knock it 'til you've tried it.) However, they're not exactly the healthiest things to eat and are a bit of a pain to prepare, hence my only having them once a year. And every year, I have to guess again from scratch how to make them.
So this time, I'm going to write down what I did, so that next time I can do it better. 'cause this time it didn't have enough "too much pepper".
Starting with 1.25 lbs of chicken livers, I washed them off, discarding one or two that didn't look so happy to me. Then I mixed about 1/4 cup of corn meal into 1 cup of flour, putting in what felt like a ton of black pepper, a couple of teaspoons of salt, maybe a teaspoon of paprika, and a dash of garlic. In another bowl, I mixed a cup of milk with a raw egg and more pepper. I dipped the livers into the milk/egg, then rolled them in the flour/cornmeal/spices, then fried them in about 1/4" of canola oil for 7-9 minutes.
Lessons learned:
- I don't need that much flour. Probably 3/4 of a cup at most would be necessary. Having so much flour diffused the rest of the ingredients too much.
- The oil needed to be hotter at first. It heated up nicely after the first batch. So let it warm up more!
- More pepper. Like way more. Probably a bit more salt, paprika, and garlic too. More corn meal? Not sure. Other recipes I saw suggested breadcrumbs.
Well, these are good enough 'til next year, anyhow! ;)
-The Gneech