On Tue, 10 May 2011 09:20:39 -0700 (PDT), aem >
wrote:

>On May 10, 12:24 am, Tommy Joe > wrote:
>> ..... Does anyone know a really
>> simple way of making chicken livers with little or no seasoning, maybe
>> with flour, maybe without, where they can be eaten on their own or on
>> a plate separate from other items. ....
>
>You can eat them that way but they are also hearty enough to stand up
>to assertive flavors. Here's a recipe I posted in 1998.
>
> Pepper Chicken Livers
>
>Trim 8 oz. chicken livers, cut in half if large, put in shallow
>dish with 2 TB sherry, a sprinkle of white pepper, and 1 tsp.
>cornstarch.
>
>Cut a bell pepper, or 1/2 each green and red bell peppers, into
>bite-sized triangles, set aside,
>Cut an onion in half horizontally, then each half into 4 wedges,
>set aside,
>Cut a [large] ripe tomato similarly into 8 wedges, set aside.
>
>Heat a heavy skillet or wok over high heat. When hot, add 2 TB
>peanut oil and a smashed garlic clove. Stir the garlic around to
>flavor the oil, remove when oil is very hot, before garlic burns.
>
>Add the onions and peppers, stirfry for two minutes, remove (to
>serving bowl).
>Add the livers, stirfry 1 to 2 minutes till they are brown all
>over. Add back the veggies, plus curry powder to taste. For the
>brand (and age) of the stuff I usually have, that's 1 tsp. [nowadays
> I use about a tbsp.] Add
>cayenne pepper to taste if your curry powder isn't as hot as you
>like it (mine isn't). Keep stirring.
>Add the tomatoes plus a good shake of sugar, unless you're lucky
>enough to have home grown tomatoes.
>Serve as soon as the tomatoes are heated through. Don't overcook
>the livers.
>
>Variation: same method, completely different flavor. Instead of
>the curry and cayenne, use 2 TB black bean & garlic paste, adding
>it when the livers have changed color. Tomatoes may be deleted
>in this version.

OMG, that sounds sooo good!

I try to severely limit my intake of organ meats due to the higher
amounts of cholesterol, but I think I'm going to HAVE to cook this one
up.

I'll be bad just this once....

Yeah, right....