Gizzard

Mondongo A La Soupi (Ox Tripe & Chicken Gizzard My Way)

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If  this recipe does not make you like ox tripe and gizzard, nothing will do the trick. This is on my list for one of the ten dishes I don’t want to live without 🙂

Bon Appetit !   Life is Good !
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Mondongo A La Soupi

Mondongo A La Soupi

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Mondongo A La Soupi

Mondongo A La Soupi

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Dirty Rice Sticks

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Here  is a variation of “Dirty Rice“, this one done with rice sticks. I am a big fan of dirty rice, but I prefer the dirty rice sticks by far, either as a side dish or main course with a couple of fried eggs on top. Serve with soy sauce and chili sauce on the side.

Bon Appetit !   Life is Good !
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Dirty Rice Sticks

Dirty Rice Sticks

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you
🙂
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Curried Gizzards, Herbed Potatoes & Frisse In Honey Mustard Dressing

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“Sauteed Gizzards in curry cream with buttered, herbed yukon gold potatoes and frisse salad in honey mustard dressing”
The verdict is out : I’ve got a new favorite chicken gizzard recipe, taking the #1 spot and pushing “Gizzard Adobo” to spot #2 🙂
What a great dish. Even if you are not a fan of gizzards, you can of course replace them with anything that tickles your fancy: Shrimps, scallops, mussels, sliced beef, diced chicken, shredded duck, whatever you like and whatever is available. The curry cream, potatoes, butter, herbs and frisse just go together so well, you don’t want to miss this combination.

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Curried Gizzards, Herbed Potatoes & Frisse In Honey Mustard Dressing

Curried Gizzards, Herbed Potatoes & Frisse In Honey Mustard Dressing

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1.  Simmer  gizzards in salted water until tender, but still with a bit of a bite. Strain. Saute garlic paste and diced onion in butter until fragrant, add curry powder and saute on low heat for another minute. Add heavy cream and a bit of ketchup and reduce until creamy. Add the gizzards, simmer for another minute. Season with kosher salt and cayenne pepper, set aside.
2.  Simmer peeled and cut potatoes until tender but still keeping their shape. Saute in LOT’S of butter without letting potatoes brown. Remove from heat, add lots of chopped italian parsley.
3.  Mix honey, dijon mustard, canola oil, lemon juice, kosher salt and freshly ground black papper. Dress frisse  with the dressing.
4.  To plate, put gizzards on the plate, add potatoes and top with frisse. Sprinkle with chili flakes. Eat. Be happy 🙂

Bon Appetit !   Life is Good !

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