offal

Enjoy A Super-Delicious Dish For $ 1.00 !

Chicken Liver Mousse

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No, this was not at a hawker cart in Singapore, nor was it on the side of the road in Manila, it was not in the bush in Zanzibar and certainly not on the beach in Goa. This was in Miami, at “Chez Bella”.
All the ingredients for 4 portions came to about $ 4.00, which, yes, I carefully and meticulously calculated it, comes to about a buck a portion. 🙂
In all my years living in America,  I have realized that the majority of Americans say they don’t like liver or any other dish prepared with offal. However, serve them a slice of “Foie Gras” in a fancy restaurant where they are too shy to ask what they are being served, and all of a sudden you get all ahhh’s and ohhh’s. And it’s usually the same with chicken liver mousse, terrine or pate. Serve it on little canapes, put a cherry or grape on top and all of a sudden it becomes great.
Speaking of chicken liver mousse and parfait. Sadly, most of what’s being served in restaurants these days can at best be described as utter garbage. I know, because I love chicken liver mousse and have tried it a hundred times, in fact, I almost always order it if I come across it on a menu. Low-quality liver, too many distracting ingredients, overseasoned, underseasoned, grainy, broken, too long in the fridge, off-putting color, you name it.
So then, for those of my readers who share the love with me, I give you a recipe which is pretty much foolproof, as long as you use top quality liver.
Of course, you can use this recipe to make any other liver mousse. Pork liver, veal liver, duck liver, game liver. You can also, if you must, add a few additional flavors, as long as you take it easy and don’t overpower the fine taste of the liver. Armaniac, calvados, grand marnier, cognac, diced apples, garlic, herbs, sauteed shallots, orange essence, etc. You can even call it a parfait if you want to, since this recipe provides a mousse so fine, it appears to have been strained through a fine hair sieve.
All in all, a spectacular tasty dish, easy to prepare, cheap economical, and definitely better than most of the stuff you can buy ready-made or in most restaurants.
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Bon Appétit !   Life is Good !
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Click here for more  Liver  on  ChefsOpinion
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P.S.
This amount of mousse serves 4 main courses or 8-12 snacks/appetizers
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Chicken Liver Mousse

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Chicken Liver Mousse

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Chicken Liver Mousse

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Tuna Steak Poached In Olive Oil

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Tuna Steak Poached In Olive Oil

Tuna Steak Poached In Olive Oil


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friend Peter came over for lunch today. Usually, he is a big fan of down to earth home cooking, never getting enough meatloaf, pasta, potatoes, stews, pigs feet, tripe, and other offal.
However, right now he is on a strict diet, so he asked me to prepare something gluten-free, starch-free and sugar-free. This tuna steak with salad was the result of his request, which made him happy and content (or so he said).
I, on the other hand, feasted on some left-over pork belly with potatoes, which made me happy and content 🙂
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Bon Appétit !   Life is Good !
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1 cup EVO, 2 ea garlic confit, 2 ea scallion, kosher salt and fresh-cracked pepper to taste

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5 ea grape tomatoes, 1 ea quintisho chile, 3 slices lemon; simmer slowly on low heat while basting with the oil until tuna is cooked to your preferred temperature; serve with a salad of your choice

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Tuna Steak Poached In Olive Oil

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Tuna Steak Poached In Olive Oil

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Tuna Steak Poached In Olive Oil

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Tuna Steak Poached In Olive Oil

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Malbec-Braised Pork Belly With Napa Potatoes

Malbec-Braised Pork Belly With Napa Potatoes

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For a long time, nobody around here would touch Pork belly with a ten-foot pole.
Pork belly was deemed to be inferior, unhealthy and fattening. However, during the past couple of years, secondary meat cuts (as well as offal) have become “IN”, so all of a sudden pork belly, almost always “Asian Glazed”, has popped up on every menu in town. While this could be a good development, the sad fact is that a tiny portion of pork belly now costs as much as a steak and most preparations leave a lot to be desired.
The smart solution? Cook it at home, naturally 🙂
I grew up with pork belly and most other secondary cuts, as well as offal, so I have been eating this stuff all my life and have a number of recipes for all of them.
Yesterday I prepared pork belly in one of the most simple yet also most delicious way:
Braised in red wine and veggies, served with mashed potatoes.
When I was a kid, my Mom used to mix the mashed potatoes with fresh cabbage to make a very hearty and tasty dish. Although I don’t remember the name of this dish, it stayed in my memory because my brother and I loved it, but my Dad hated it because in his opinion it was not traditional and therefore should not be served for a proper meal. This dish approximates the Italian “Lesso di Patate e Cavolo Verza” and the Irish “Colcannon”. Apparently, my Mom was right-on with her creation 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pork Belly  on  ChefsOpinion
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Malbec-Braised Pork Belly With Napa Potatoes

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Malbec-Braised Pork Belly With Napa Potatoes

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Malbec-Braised Pork Belly With Napa Potatoes

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Malbec-Braised Pork Belly With Napa Potatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Mondongo

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Even  if you never had mondongo (tripes, kutteln) before, this variation should help you overcome your resentment easily because it is eye-appealing, tastes mild and best of all, it smells great, which you can’t say of some recipes utilizing tripe. The secret here is to blanch the tripe 3 times in salted, vinegared water, so that the typical smell of tripe has disappeared and you have an odorless piece of offal which should please you with its great taste and unique texture 🙂
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Bon Appetit !   Life is Good !
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Link to more Mondongo Recipes
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All about Tripe
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Mondongo

Mondongo

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Mondongo

Mondongo

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Preparation :
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” Rinderherz Spiesschen ” (Beef Heart Schaschlik)

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Cooking with Heart,  part two.

” beef heart skewers with spicy bean salad and chimichurri.

I had expected a whole lot of negative comments on cooking with offal.
To my surprise, most comments were positive and encouraging.
Many readers welcomed the opportunity to see food which is hard to find
in other publications these days.
(Never mind the fact that one food critic called a group of seattle chefs :
” Innovative and daring for using the whole animal in their kitchen’s “) . Daaahhhh.
Real chef’s have never stopped doing that, just as real, experienced food lovers have
never stopped searching for it and enjoying it whenever available.

So here it is, Beef Heart Shashlik .
It may be an acquired taste, but once you do have acquired it, …….  🙂
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Ingredients :

Beef heart,          diced, soaked in milk for at least 8 hours
Salt,                      to taste
Cayenne,             to taste
Garlic powder,   to taste
lemon juice,        to taste
Corn starch,       to dredge
Onions,               wedges
Olive oil,             for sauteeing

Method :

Season meat and onions liberally with pepper and garic powder,
dredge skewers in corn starch, shake of excess corn starch and saute
(grill if you prefer) until crisp on the outside, still light pink in the center.
When almost done, add onions to the pan and saute until meat has
desired temperature and onions start to caramelize. Sprinkle heart with
kosher or sea salt, drizzle with lemon juice, remove to absorbent paper.
Season onions with salt, pepper and garlic powder, remove to absorbent paper.
Serve with any salad and condiment / sauce,  such as chimichurri,
horse raddish, spicy salsa, mustard, etc.
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Image Source: Unknown (can anybody help out ?)

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” Geschmortes Rinder Herz ” (Braised Beef Heart)

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Tonight  I cooked dish two of my “Offal Series” :
– Braised beef heart with steamed chili potatoes and garlic broccoli rabe.
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Heart:

Marinate the meat for the the Braised Heart in cider vinegar for 8 hours,
strain and dry the meat. Season with Dijon, soy saucegarlic powder, onion powder,
and pepper. Sautee on high heat until golden, add onions and garlic and saute
until garlic becomes fragrant. Deglaze with  plenty of good merlot, add demi glace
and simmer until meat is tender, about one hour. Adjust seasoning if necessary.

Potatoes :

Peel potatoes, cut into wedges  and simmer in salted water until almost done.
Strain. Saute chili flakes in plenty of butter on low heat until fragrant, add potatoes
and salt, cover. Leave on very low heat until heated through and fully done.

Broccoli rabe :

Saute Garlic paste until fragrant, add blanched rabe , salt, cayenne and
maggi seasoning and saute until heated through.

Serve with a good sized glass (or two) of the same merlot you use in the sauce  🙂

Bon Appetit !   Life is Good !

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” Nieren Spiesschen” (Shish Kebab)

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Now  that the sliced kidney’s have soaked long enough in milk
and have been marinated ample time, I finally got to eat the first
of my long awaited kidney dishes. So, tonight I had sauteed kidney
skewer’s with tomato / cucumber salad and creamy horseradish.
I…   Just … Loved…    It…      🙂
Bella gave her unreserved approval too. Hopefully, so will you.

P.S.
Many folks like their kidney’s grilled. If you prefer yours grilled,
please make sure you grill them on all sides, VERY slowly.
You’ll find the recipe on how to prepare the kidney’s on my previous
post,   ” I Was In Need Of A Heart And A Kidney “

For the salad, simply mix cucumbers, tomatoes, onion and garlic with
the herb vinaigrette of your choice.



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Bon Appetit !   Live is Good !
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