Speaking of Chicken Livers -

Michael Horowitz said:

I can recommend this; over rice - Mike

STIR-FRIED CHICKEN LIVERS AND ONIONS

1 lb. chicken livers
1/4 cup water
1 tsp. minced peeled garlic
1 tsp. minced fresh ginger
root or 1/4 tsp. ground
dried ginger root
1 large (about 1 lb.) yellow
sweet onion
1 tsp. cornstarch
1/4 cup soy sauce
1 Tbsp. vegetable oil
1 green pepper, cut into
strips

Rinse livers, discarding bits of fat and membrane that cling to them
and pat drywith paper towels. Cut each liver into 3 or 4 pieces. Mix
cornstarch and water in a medium bowl until smooth. Add soy sauce,
garlic, ginger and livers. Mix lightly. Cover and refrigerate 1 to 24
hours. In a heavy skillet (10 to 12-inches diameter) heat oil over a
moderately high heat. Add onion and pepper and stirfry, 5 to 6 minutes
until tender-crisp. Increase heat to high, stir liver mixture and add
to skillet. Cook 2 to 3 minutes, stirring constantly until
sauce is thick and livers cooked. Serves 4.

Oh man Michael, that sounds good. Too bad that my "better half" doesn't
like liver. :-( I just may make it for myself when she goes to her
jewelery convention in February though!

--
Steve

Life should *not* be a journey to the grave with the intention of
arriving safely in an attractive and well preserved body. But rather
to skid in sideways, chocolate in one hand, martini in the other, body
thoroughly used up, worn out and screaming, "WHOO HOOOOO, what a ride!"

Steve Calvin said:

Michael Horowitz said:

I can recommend this; over rice - Mike

STIR-FRIED CHICKEN LIVERS AND ONIONS

Quoted message said:

Oh man Michael, that sounds good. Too bad that my "better half" doesn't
like liver. :-( I just may make it for myself when she goes to her
jewelery convention in February though!

Oh, sorry; bummer
There is actually a story behind this.
Something reminded me of a trip to Brooklyn, where Aunt AnnieBananas
(don't ask) took us to a chinese take-out where we had either fried
livers or fired gizzards. Turns out it was a combo, called 'lizards'!

Googling for recipes, I found several for both, and settled on sauting
livers vice deep frying.

The recipe makes a nice thick sauce and is best served in oversized
bowls, in bed with your sweetie, watching "The West Wing"

Michael Horowitz said:

I can recommend this; over rice - Mike

STIR-FRIED CHICKEN LIVERS AND ONIONS

1 lb. chicken livers
1/4 cup water
1 tsp. minced peeled garlic
1 tsp. minced fresh ginger
root or 1/4 tsp. ground
dried ginger root
1 large (about 1 lb.) yellow
sweet onion
1 tsp. cornstarch
1/4 cup soy sauce
1 Tbsp. vegetable oil
1 green pepper, cut into
strips

Rinse livers, discarding bits of fat and membrane that cling to them
and pat drywith paper towels. Cut each liver into 3 or 4 pieces. Mix
cornstarch and water in a medium bowl until smooth. Add soy sauce,
garlic, ginger and livers. Mix lightly. Cover and refrigerate 1 to 24
hours. In a heavy skillet (10 to 12-inches diameter) heat oil over a
moderately high heat. Add onion and pepper and stirfry, 5 to 6 minutes
until tender-crisp. Increase heat to high, stir liver mixture and add
to skillet. Cook 2 to 3 minutes, stirring constantly until
sauce is thick and livers cooked. Serves 4.

Dang, that sounds excellent!

My fave chicken liver dish is still the fried kind, specifically,
the ones served at Popeye's buffets in Louisiana. They are phenomenal!

GregoryD