Fried chicken livers

They are great, true--but have a ton of cholesterol

Quoted message said:

Fried chicken livers and white rice is the best and most satisfying meal
I ever ate... just had to announce it in print.

With cream gravy? Mmmmm....

Best regards,
Bob

On Wed 11 Jan 2006 08:14:41p, Thus Spake Zarathustra, or was it tsr3?

Quoted message said:

They are great, true--but have a ton of cholesterol

And you body makes most of it. Get on some meds if you're not already.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

Remove all "[censored]'s" from address to e-mail directly.

On Wed 11 Jan 2006 07:27:08p, Thus Spake Zarathustra, or was it ?

Quoted message said:

Fried chicken livers and white rice is the best and most satisfying meal
I ever ate... just had to announce it in print.

I love that, too. I also make something a little different that a friend
of mine served to me years ago. If you like all the ingredients, you'll
love the dish.

Quantites of all ingredients can be adjusted to taste.

sweet onion, cut in large slivers
green bell pepper, cut in slices or squares
red bell pepper, cut in slices or squares
1 clove garlic, minced (optional)
chicken livers, rinsed and dried
fresh sage leaves
salt and freshly ground black pepper, to taste
beef broth or stock
cornstarch to thicken

In a large skillet, sauté onion until tender but still crisp. Add green
and red peppers and garlic, and sauté until just tender. Remove to a bowl
and keep warm. Meanwhile, season chicken livers with salt and pepper and
dust lightly with flour. Sauté until firm, but still pink inside. Remove
to bowl with vegetables, keep warm. Combine broth or stock with cornstarch
and add to skillet, cooking until thickened. Return vegetables and chicken
livers to skillet, along with sage leaves. Combine gently and bring to
serving temperature. Serve over white rice.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

Remove all "[censored]'s" from address to e-mail directly.

Quoted message said:

Fried chicken livers and white rice is the best and most satisfying meal
I ever ate... just had to announce it in print.

Try this one. We like the livers well enough not to want to disguise
their taste with a fancy sauce, but they take well to some spiciness.
If you don't have red pepper flakes, use cayenne pepper. (Quantities
given for two servings)

8 oz. chicken livers
1 bell pepper, or half each green and red bell pepper
1 large onion
2 or 3 plum tomatoes, fresh
red pepper flakes

Trim any fat or discolored spots from livers. Cut in half if large.
Drizzle with sherry and sprinkle with salt, set aside. Slice the onion
and bell pepper . Cut tomatoes into wedges. Heat a wok or heavy pan
over high heat. When hot, add 2 TB oil (not olive). Add the onion and
bell pepper, stirring frequently over high heat. When onions are soft
and just beginning to color, add the livers and turn the heat down to
medium. Stir until livers are cooked on all surfaces. Now add the
tomatoes, salt, pepper, and red pepper flakes to taste. Cook, stirring
now and then, just until tomatoes are hot and have begun to soften.
Serve over rice. [Note: a good occasional option is to omit the
red pepper flakes and instead finish the dish with a couple TB of curry
sauce.] -aem

Wayne Boatwright said:

On Wed 11 Jan 2006 07:27:08p, Thus Spake Zarathustra, or was it ?

Quoted message said:

Fried chicken livers and white rice is the best and most satisfying meal
I ever ate... just had to announce it in print.

I love that, too. I also make something a little different that a friend
of mine served to me years ago. If you like all the ingredients, you'll
love the dish.

Quantites of all ingredients can be adjusted to taste.

sweet onion, cut in large slivers
green bell pepper, cut in slices or squares
red bell pepper, cut in slices or squares
1 clove garlic, minced (optional)
chicken livers, rinsed and dried
fresh sage leaves
salt and freshly ground black pepper, to taste
beef broth or stock
cornstarch to thicken

In a large skillet, sauté onion until tender but still crisp. Add green
and red peppers and garlic, and sauté until just tender. Remove to a bowl
and keep warm. Meanwhile, season chicken livers with salt and pepper and
dust lightly with flour. Sauté until firm, but still pink inside. Remove
to bowl with vegetables, keep warm. Combine broth or stock with cornstarch
and add to skillet, cooking until thickened. Return vegetables and chicken
livers to skillet, along with sage leaves. Combine gently and bring to
serving temperature. Serve over white rice.

Is this a typical "fried" chicken livers recipe? I always thought
fried chicken livers were battered or breaded and deep fried, but
that's just something I assumed, since I've never seen them.

-sw

On Wed 11 Jan 2006 11:57:33p, Thus Spake Zarathustra, or was it Steve
Wertz?

Quoted message said:

Wayne Boatwright said:

On Wed 11 Jan 2006 07:27:08p, Thus Spake Zarathustra, or was it ?

Quoted message said:

Fried chicken livers and white rice is the best and most satisfying
meal I ever ate... just had to announce it in print.

I love that, too. I also make something a little different that a
friend of mine served to me years ago. If you like all the ingredients,
you'll love the dish.

Quantites of all ingredients can be adjusted to taste.

sweet onion, cut in large slivers
green bell pepper, cut in slices or squares
red bell pepper, cut in slices or squares
1 clove garlic, minced (optional)
chicken livers, rinsed and dried
fresh sage leaves
salt and freshly ground black pepper, to taste
beef broth or stock
cornstarch to thicken

In a large skillet, sauté onion until tender but still crisp. Add green
and red peppers and garlic, and sauté until just tender. Remove to a
bowl and keep warm. Meanwhile, season chicken livers with salt and
pepper and dust lightly with flour. Sauté until firm, but still pink
inside. Remove to bowl with vegetables, keep warm. Combine broth or
stock with cornstarch and add to skillet, cooking until thickened.
Return vegetables and chicken livers to skillet, along with sage leaves.
Combine gently and bring to serving temperature. Serve over white
rice.

Is this a typical "fried" chicken livers recipe? I always thought
fried chicken livers were battered or breaded and deep fried, but
that's just something I assumed, since I've never seen them.

I'm sure there's more than one way. In restaurants I've had them deep
fried as you describe. At home, my grandmother and mother just seasoned
and dusted with flour, then pan fried as described above. We often had
just the chicken livers and rice and gravy was usually on the side. That's
probably more typical.

The prep I gave above is just something my friend tossed together and I've
been making them that way ever since.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

Remove all "[censored]'s" from address to e-mail directly.

"tsr3" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

They are great, true--but have a ton of cholesterol

Life is cruel! My cholestrol is very high; I have 6 months to try to get it
down. I eat fairly well, so I believe it's hereditary. ANYWAY.......one of
my favorite foods is chicken liver salad. My mom makes it for the Jewish
holidays and I can literally eat an entire container myself..........and in
the summer with homegrown tomatoes? Yum.........well, I guess as a treat a
couple of times a year...........and not the whole container.........

RobinB. said:

"tsr3" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

They are great, true--but have a ton of cholesterol

Life is cruel! My cholestrol is very high; I have 6 months to try to get it
down. I eat fairly well, so I believe it's hereditary. ANYWAY.......one of
my favorite foods is chicken liver salad. My mom makes it for the Jewish
holidays and I can literally eat an entire container myself..........and in
the summer with homegrown tomatoes? Yum.........well, I guess as a treat a
couple of times a year...........and not the whole container.........

I don't believe a direct link has been established between eating foods
high in cholesterol and serum cholesterol. Intuitively there probably
is a link, but your body manufactures it's own cholesterol. It might
not be a good idea to go nuts eating a lot of organ meats, but you don't
necessarily have to obstain from them either.

Check out "policosanol", and try eating lots of whole grains and oatbran.

Best regards,
Bob <-- actually /likes/ oatbran

Wayne Boatwright said:

On Wed 11 Jan 2006 07:27:08p, Thus Spake Zarathustra, or was it ?

Quoted message said:

Fried chicken livers and white rice is the best and most satisfying meal
I ever ate... just had to announce it in print.

I love that, too. I also make something a little different that a friend
of mine served to me years ago. If you like all the ingredients, you'll
love the dish.

Quantites of all ingredients can be adjusted to taste.

sweet onion, cut in large slivers
green bell pepper, cut in slices or squares
red bell pepper, cut in slices or squares
1 clove garlic, minced (optional)
chicken livers, rinsed and dried
fresh sage leaves
salt and freshly ground black pepper, to taste
beef broth or stock
cornstarch to thicken

In a large skillet, sauté onion until tender but still crisp. Add green
and red peppers and garlic, and sauté until just tender. Remove to a bowl
and keep warm. Meanwhile, season chicken livers with salt and pepper and
dust lightly with flour. Sauté until firm, but still pink inside. Remove
to bowl with vegetables, keep warm. Combine broth or stock with cornstarch
and add to skillet, cooking until thickened. Return vegetables and chicken
livers to skillet, along with sage leaves. Combine gently and bring to
serving temperature. Serve over white rice.

if you have never eaten them they really are delicious...fried chicken
livers! I remember when I was a kid my parents took me up to New Yawk
City to the Worlds Fair. Mom went to Macy's and bought a container of
chopped chicken livers and a box of Ritz crackers. She brought them
back to our room at the hotel and we really enjoyed dining on that
chopped chicken liver spread on Ritz crackers!

Somewhere along the line I heard some doctor talking on tv about
eating organ meats...with lots of cholesterol...humm...maybe it
doesn't stick to my veins like it does some people...and I could enjoy
a few more meals of chicken livers....what the hell...I'm gonna fry me
some chicken livers right now!

Bill

I know--I've got high cholestrol, as does my brother, mom and dad.
Looks like I'm going to be a Lipitor babe soon......

Quoted message said:

Somewhere along the line I heard some doctor talking on tv about
eating organ meats...with lots of cholesterol...humm...maybe it
doesn't stick to my veins like it does some people...and I could enjoy
a few more meals of chicken livers....what the hell...I'm gonna fry me
some chicken livers right now!

Bill

My mother always made chopped chicken liver with broiled, not fried,
livers. This is just one of those things that you do the way your
mother did it. I never thought of frying them. To me, it's just not
the way it's done. And she was always insistent that they be chopped
and not a pate.

Ken

On 14 Jan 2006 11:47:30 -0800, "Ken" <[email hidden]>

Quoted message said:

Quoted message said:

Somewhere along the line I heard some doctor talking on tv about
eating organ meats...with lots of cholesterol...humm...maybe it
doesn't stick to my veins like it does some people...and I could enjoy
a few more meals of chicken livers....what the hell...I'm gonna fry me
some chicken livers right now!

Bill

My mother always made chopped chicken liver with broiled, not fried,
livers.

My mom fries them in home-rendered schmaltz.

Quoted message said:

This is just one of those things that you do the way your
mother did it. I never thought of frying them. To me, it's just not
the way it's done. And she was always insistent that they be chopped
and not a pate.

My mom and her father had different opinions on this. He wanted his
chunky, she made it a little less chunky than he wanted it. But
still, he ate it, and had seconds, thirds, fourths...

serene