Haven't made them in years and never really did make them just by
themselves. I always sauteed them with no regard to their appearance
or individual taste as I added garlic and onion and other spices
before adding water and coarse bulgar to create a pilaf of sorts. I
tried twice to make them on their own, once using flour to coat them,
but did not like the results of my own cooking. I love them when I
buy them already made, depending on where of course. I made a mess of
it the time I tried making them with flour. 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. They are so cheap that I already
bought a pound of them in preparation for the answers I receive. If I
receive none I will make them with no flour, just saute them alone -
and they'll probably come out ok. Confidence is needed. Will someone
please give me the confidence to take the bull by the horns and drive
it into the ground? I want nothing fancy, just a way to make chicken
livers that don' t look or taste like they've been boiled. I am not
using an oven, just stove top. Thanks to all.

Lilly Livered Kitchen Maggot
TJ

"Tommy Joe" > ha scritto nel messaggio
> Haven't made them in years and never really did make them just by
> themselves. I always sauteed them with no regard to their appearance
> or individual taste

You can sautè them in olive oil or in butter, both are good. Heat the fat,
toss in washed and DRIED livers, sprinkle with salt equal to about 1/2 to
3/4 tespoon per pound of livers. No flour required.
Move them around while cooking. The big secret is not to overcook them.
You sgould get them off the heat as soon as the very center is turning pink
from dark red. It will finish cooking in reserved heat.
A lot of people who think they don't like liver of any sort just haven't
been served anything but overcooked, bitter, crumbly liver.
Here is an Italian way with any kind of liver. For 2-4 people
Peel and very thinly slice one or two onions-- I use my Benriner to get them
exquisitely thin.
Wash and dry liver(s)
Heat olive oil in a wide frying pan and then sautè the slightly salted onion
slices quite slowly until they begin to turn color. Push the onions to one
side. They should be much smaller now.
Add more oil if necessary and heat it. Lay the liver into the pan and cook
them slowly until the tops look warm. Turn and sprinkle with salt. Cook
until just pink inside.
Remove the liver and the onions from the pan. Splash white wine into the
pan and stir about for a minute or two, rasing the heat if necessary. Pour
this wine sauce over the liver and onions. Grind fresh pepper over. Eat
immediately .

"Giusi" > ha scritto nel messaggio 1/2 to
> 3/4 tespoon per pound of livers. No flour required.
> Move them around while cooking. The big secret is not to overcook them.


For 2-4 people
> Wash and dry 1 pound of liver(s)

Tommy Joe > wrote:

-snip-
> I want nothing fancy, just a way to make chicken
>livers that don' t look or taste like they've been boiled. I am not
>using an oven, just stove top. Thanks to all.
>

Per person-
1/2 lb chicken livers
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
3 cloves garlic chopped fine

Fry the livers in a pan with no oil. When nearly done, toss with
remainder of ingredients. Give it a stir or two- and serve.

Jim

On Tue, 10 May 2011 03:21:37 -0500, Omelet >
wrote:

>In article
>,
> Tommy Joe > wrote:
>
>> Haven't made them in years and never really did make them just by
>> themselves. I always sauteed them with no regard to their appearance
>> or individual taste as I added garlic and onion and other spices
>> before adding water and coarse bulgar to create a pilaf of sorts. I
>> tried twice to make them on their own, once using flour to coat them,
>> but did not like the results of my own cooking. I love them when I
>> buy them already made, depending on where of course. I made a mess of
>> it the time I tried making them with flour. 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. They are so cheap that I already
>> bought a pound of them in preparation for the answers I receive. If I
>> receive none I will make them with no flour, just saute them alone -
>> and they'll probably come out ok. Confidence is needed. Will someone
>> please give me the confidence to take the bull by the horns and drive
>> it into the ground? I want nothing fancy, just a way to make chicken
>> livers that don' t look or taste like they've been boiled. I am not
>> using an oven, just stove top. Thanks to all.
>>
>> Lilly Livered Kitchen Maggot
>> TJ
>
>They are delicious wrapped in bacon with some water chestnut and baked
>or fried that way...

S n' P and broiled/grilled.

Another way to do it would be to grill the liver. I just make sure they are washed and dried properly and use salt and pepper for seasoning. Sometimes, I brush some soy over the livers while they're cooking.

"Omelet" > wrote in message
news
> In article
> >,
> Tommy Joe > wrote:
>
>> tried twice to make them on their own, once using flour to coat them,
>> but did not like the results of my own cooking. I love them when I
>> buy them already made, depending on where of course. I made a mess of
>> it the time I tried making them with flour. Does anyone know a really
>> simple way of making chicken livers with little or no seasoning, maybe
>> with flour, maybe without
>> TJ
>
> They are delicious wrapped in bacon with some water chestnut and baked
> or fried that way...
> --
> Peace, Om


What do water chestnuts (love them, BTW) have to do with ckicken livers? The
guy should stick to eating them in restaurants, assuming one can still find
a restaurant that serves chicken livers. Or, simply pan fry them. If flour
is too much of a challenge maybe some corn flour (cornstarch) seasoned with
salt & pepper would work. I vaguely remember cooking chicken livers for my
ex-husband. Of course that was over 30 years ago and not a fond memory

Jill

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.

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....

On May 10, 12:24*am, Tommy Joe > wrote:
> Haven't made them in years and never really did make them just by
> themselves. *I always sauteed them with no regard to their appearance
> or individual taste as I added garlic and onion and other spices
> before adding water and coarse bulgar to create a pilaf of sorts. *I
> tried twice to make them on their own, once using flour to coat them,
> but did not like the results of my own cooking. *I love them when I
> buy them already made, depending on where of course. *I made a mess of
> it the time I tried making them with flour. *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. *They are so cheap that I already
> bought a pound of them in preparation for the answers I receive. *If I
> receive none I will make them with no flour, just saute them alone -
> and they'll probably come out ok. *Confidence is needed. *Will someone
> please give me the confidence to take the bull by the horns and drive
> it into the ground? *I want nothing fancy, just a way to make chicken
> livers that don' t look or taste like they've been boiled. *I am not
> using an oven, just stove top. *Thanks to all.
>
> Lilly Livered Kitchen Maggot
> TJ

Saute the chicken livers with butter and onion, salt and pepper and
throw them in the food processor. Use as a spread on crostini.
yum. You can add chopped cooked bacon, parsley, or whatever to fancy
them up if you like. Kind of a poor mans pate.

On Tue, 10 May 2011 11:31:09 -0700 (PDT), ImStillMags
> wrote:
-snip-

>Saute the chicken livers with butter and onion, salt and pepper and
>throw them in the food processor. Use as a spread on crostini.
>yum. You can add chopped cooked bacon, parsley, or whatever to fancy
>them up if you like. Kind of a poor mans pate.

I think you forgot the garlic and vermouth.<g>

Jim

I refuse to eat livers. I know what the function of livers are, and
that's the last thing I want to put in my body, thank you very much!
Ick!!

John Kuthe...

John Kuthe wrote:

> I refuse to eat livers. I know what the function of livers are, and
> that's the last thing I want to put in my body, thank you very much!
> Ick!!
>
> John Kuthe...

Fortunately for me, i developed a taste for liver before i studied
anatomy and physiology. But i guess no gras double frit ala troyen for
John

Though i have to admit im a bit nervous about eating ox tail or any food
product from China.
--
JL

Tommy Joe > wrote:

-snip-
>it into the ground? I want nothing fancy, just a way to make chicken
>livers that don' t look or taste like they've been boiled. I am not
>using an oven, just stove top. Thanks to all.
>

I just noticed a way we haven't had them in a long time-- but I might
pick up a pound or two this week;

Clean and cut 1 lb [1/2 lb per person] livers into 1/2s
Dry - dredge in seasoned flour [Bell's seasoning is good]
Dip in 1/2cup milk & 1 egg mixture
Deep fry- 350degrees - until sizzling stops.

Dip in honey-mustard dip-
1/2c honey
1/2c mustard
1/2c mayo
xxxxxxxxx

Jim

On May 10, 2:34*pm, "M. JL Esq." > wrote:
> John Kuthe wrote:
> > I refuse to eat livers. I know what the function of livers are, and
> > that's the last thing I want to put in my body, thank you very much!
> > Ick!!
>
> > John Kuthe...
>
> Fortunately for me, i developed a taste for liver before i studied
> anatomy and physiology. *But i guess no gras double frit ala troyen for
> John
>
> Though i have to admit im a bit nervous about eating ox tail or any food
> product from China.
> --
> JL

I would heat a heart. That's almost pure muscle meat. That's what meat
is, muscle tissue. It's not guts or entrails. That's what you clean
out of the carcass before butchering the rest. The only reason people
eat the guts is because back when people were poor and starving, you
ate everything you could out of necessity. And people found some guts
to be less gross than others.

No thanks! Gimme meat or forget it!

John Kuthe...

On Tue, 10 May 2011 00:24:07 -0700 (PDT), 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.

I marinate chicken livers in a couple drops of Worcestershire sauce
for a minute, then salt & pepper them and saute in butter until pink -
but not cooked through (eat on a cracker with some mustard). It
doesn't get any better than that unless you know a Jewish granny who
will teach you how to make chopped chicken liver.

--
I love cooking with wine.
Sometimes I even put it in the food.

John Kuthe wrote:

> On May 10, 2:34�pm, "M. JL Esq." > wrote:
>
>>John Kuthe wrote:
>>
>>>I refuse to eat livers. I know what the function of livers are, and
>>>that's the last thing I want to put in my body, thank you very much!
>>>Ick!!
>>
>>>John Kuthe...
>>
>>Fortunately for me, i developed a taste for liver before i studied
>>anatomy and physiology. �But i guess no gras double frit ala troyen for
>>John
>>
>>Though i have to admit im a bit nervous about eating ox tail or any food
>>product from China.
>>--
>>JL
>
>
> I would heat a heart. That's almost pure muscle meat. That's what meat
> is, muscle tissue. It's not guts or entrails. That's what you clean
> out of the carcass before butchering the rest. The only reason people
> eat the guts is because back when people were poor and starving, you
> ate everything you could out of necessity. And people found some guts
> to be less gross than others.
>
> No thanks! Gimme meat or forget it!
>
> John Kuthe...
>

No Jell-O for John?

The idea even more than the taste and texture of eating heart or brains,
and i have a very interesting recipe for an Italian sauce that is made
with mashed brains, puts me off.

The ox tail because it is part of the spine.

But i am fond of liver. From various sources. Pig, chicken, beef is
probly my preferred but chicken livers can be very good. I occasionally
make a chicken liver mac & cheese.

But the elderly relative who lives with me wont eat liver of any sort
for the same reason as John, nor mustard because, even though she admits
she likes the flavour, she is convinced it is toxic and a carcinogen.

Fortunately for my potato salad i accidentally found out that plain
white vinegar substitutes very well for mustard in a typical potato salad.
--
JL

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.

Here is a nice and simple recipe from _The Short-Cut Cook_ by Jacques
Pépin.

Victor

Chicken Livers Persillade

4 slices (each 1/2 inch thick and about 5 inches in diameter) bread from
a large French-style country loaf
12 ounces chicken livers (about 14), preferably plump and pale in colour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1 tablespoon safflower or corn oil
4 cloves of garlic, chopped fine (2 teaspoons)
1 tablespoon coarsely chopped parsley

Toast the bread and keep it warm.

Separate the livers into two pieces, discarding any connecting sinew,
and sprinkle with the salt and pepper. Heat the butter and oil in a
nonstick pan at least 9 inches in diameter. When the mixture is a
hazelnut colour, add the livers in one layer and cook over high heat for
1 minute. Then turn and cook on the other side for 1 minute, taking
care to avoid splatters. Add the garlic and parsley, immediately remove
the pan from the heat, and mix well.

Place a slice of toast on each plate, top with the livers, and serve
immediately.

"M. JL Esq." > wrote in message
...
> John Kuthe wrote:
>
>> I refuse to eat livers. I know what the function of livers are, and
>> that's the last thing I want to put in my body, thank you very much!
>> Ick!!
>>
>> John Kuthe...
>
> Fortunately for me, i developed a taste for liver before i studied anatomy
> and physiology. But i guess no gras double frit ala troyen for John
>
> Though i have to admit im a bit nervous about eating ox tail or any food
> product from China.
> --
> JL

What makes you think ox tails are from China? Or was that intended to be
two separate statements?

Jill

On May 11, 4:43*am, "M. JL Esq." > wrote:
> John Kuthe wrote:
> > On May 10, 2:34 pm, "M. JL Esq." > wrote:
>
> >>John Kuthe wrote:
>
> >>>I refuse to eat livers. I know what the function of livers are, and
> >>>that's the last thing I want to put in my body, thank you very much!
> >>>Ick!!
>
> >>>John Kuthe...
>
> >>Fortunately for me, i developed a taste for liver before i studied
> >>anatomy and physiology. But i guess no gras double frit ala troyen for
> >>John
>
> >>Though i have to admit im a bit nervous about eating ox tail or any food
> >>product from China.
> >>--
> >>JL
>
> > I would heat a heart. That's almost pure muscle meat. That's what meat
> > is, muscle tissue. It's not guts or entrails. That's what you clean
> > out of the carcass before butchering the rest. The only reason people
> > eat the guts is because back when people were poor and starving, you
> > ate everything you could out of necessity. And people found some guts
> > to be less gross than others.
>
> > No thanks! Gimme meat or forget it!
>
> > John Kuthe...
>
> No Jell-O for John?
>
> The idea even more than the taste and texture of eating heart or brains,
> and i have a very interesting recipe for an Italian sauce that is made
> with mashed brains, puts me off.
>
> The ox tail because it is part of the spine.
>
> But i am fond of liver. *From various sources. *Pig, chicken, beef is
> probly my preferred but chicken livers can be very good. *I occasionally
> make a chicken liver mac & cheese.

Lamb's liver is delicious, but buy the lightest pink one you can find.
Oh, and do not freeze, it needs to be fresh.

JB

>
> But the elderly relative who lives with me wont eat liver of any sort
> for the same reason as John, nor mustard because, even though she admits
> she likes the flavour, she is convinced it is toxic and a carcinogen.
>
> Fortunately for my potato salad i accidentally found out that plain
> white vinegar substitutes very well for mustard in a typical potato salad..
> --
> JL- Hide quoted text -
>
> - Show quoted text -

On Tue, 10 May 2011 10:10:48 -0400, "jmcquown" >
wrote:

>
> "Omelet" > wrote in message
> news
> > In article
> > >,
> > Tommy Joe > wrote:
> >
> >> tried twice to make them on their own, once using flour to coat them,
> >> but did not like the results of my own cooking. I love them when I
> >> buy them already made, depending on where of course. I made a mess of
> >> it the time I tried making them with flour. Does anyone know a really
> >> simple way of making chicken livers with little or no seasoning, maybe
> >> with flour, maybe without
> >> TJ
> >
> > They are delicious wrapped in bacon with some water chestnut and baked
> > or fried that way...
> > --
> > Peace, Om
>
>
> What do water chestnuts (love them, BTW) have to do with ckicken livers?

It's called Rumaki. Here's one version
http://www.greatpartyrecipes.com/rumakirecipe.html



--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 10 May 2011 17:59:19 -0400, "jmcquown" >
wrote:

>
> "M. JL Esq." > wrote in message
> ...
> > John Kuthe wrote:
> >
> >
> > Fortunately for me, i developed a taste for liver before i studied anatomy
> > and physiology. But i guess no gras double frit ala troyen for John
> >
> > Though i have to admit im a bit nervous about eating ox tail or any food
> > product from China.
> > --
> > JL
>
> What makes you think ox tails are from China? Or was that intended to be
> two separate statements?

What made you think he thought ox tails are from China? He doesn't
like the idea of what comes out under an ox tail, in the same way a
lot of people don't like where chicken feet or pig trotters have been.
>
Personally, I'm okay with ox tails... but I'm with JL in the Chinese
(fresh) food camp.

--
I love cooking with wine.
Sometimes I even put it in the food.

On May 10, 3:56*pm, John Kuthe > wrote:
> On May 10, 2:34*pm, "M. JL Esq." > wrote:
>
> > John Kuthe wrote:
> > > I refuse to eat livers. I know what the function of livers are, and
> > > that's the last thing I want to put in my body, thank you very much!
> > > Ick!!
>
> > > John Kuthe...
>
> > Fortunately for me, i developed a taste for liver before i studied
> > anatomy and physiology. *But i guess no gras double frit ala troyen for
> > John
>
> > Though i have to admit im a bit nervous about eating ox tail or any food
> > product from China.
> > --
> > JL
>
> I would heat a heart. That's almost pure muscle meat. That's what meat
> is, muscle tissue. It's not guts or entrails. That's what you clean
> out of the carcass before butchering the rest. The only reason people
> eat the guts is because back when people were poor and starving, you
> ate everything you could out of necessity. And people found some guts
> to be less gross than others.
>
> No thanks! Gimme meat or forget it!


I understand that a lot of poor-people food such as organ meats
were eaten out of necessity, but that doesn't mean they can't be good
today. I agree with Giusi that people have a tendency to overcook
liver. With beef or calf liver I like it pink in the middle, same
with chicken livers. I agree that a lot of people who don't like
certain foods arrived at their feeling because their first encounter
was with those foods not cooked properly. I would never overcook the
liver. Thanks to all who responded. I think a lot of cooking
involves confidence. I cook a few things very well but am very
limited with what I cook and the implements I have. I live in a
furnished place with a stove that is probably 60 years old. I only
cook on the stove top. I've made good chicken livers before, but they
were always in a pilaf or a stew-type meal. I like them plain and I
sometimes even like them cold. Thanks to all. I will go with Giusi's
suggestions as they seemed less involved and complicated for me. I
believe they'll turn out ok. I'm not sure the wine is necessary. Ok,
more the point, I'm not sure buying the wine is necessary. I'm a
cheap guy due to my income which is sub minimum wage, which is why I
made sure in my initial post to ask for as simple a recipe as
possible. But I appreciate all the responses. Thanks.

TJ

On May 10, 3:56*pm, John Kuthe > wrote:
> On May 10, 2:34*pm, "M. JL Esq." > wrote:
>
> > John Kuthe wrote:
> > > I refuse to eat livers. I know what the function of livers are, and
> > > that's the last thing I want to put in my body, thank you very much!
> > > Ick!!
>
> > > John Kuthe...
>
> > Fortunately for me, i developed a taste for liver before i studied
> > anatomy and physiology. *But i guess no gras double frit ala troyen for
> > John
>
> > Though i have to admit im a bit nervous about eating ox tail or any food
> > product from China.
> > --
> > JL
>
> I would heat a heart. That's almost pure muscle meat. That's what meat
> is, muscle tissue. It's not guts or entrails. That's what you clean
> out of the carcass before butchering the rest. The only reason people
> eat the guts is because back when people were poor and starving, you
> ate everything you could out of necessity. And people found some guts
> to be less gross than others.
>
> No thanks! Gimme meat or forget it!


I love chicken hearts. My grandmother used to make them and put
them on rice. No matter how you slice it though, organs or flesh or
muscle, it's all dead stuff, and depending on the cook it can all be
brought to life.

TJ

>
> What makes you think ox tails are from China? *Or was that intended to be
> two separate statements?
>
> Jill


I have eaten all sorts of odd foods although I'm not ready to host
a 'how weird can we get reality tv food show'. I've had ox tail soup
in Jamaica. I've had brains and did not like at all. I still say
that with many foods an early dislike is instilled not because of the
actual food but the way it was prepared. Most people's first
encounter with liver is probably not very good because people tend to
cook it to death and turn it into something that should be worn on
bottom of a shoe. Any kind of food can be good, especially when
you're in the middle of nowhere starving to death. The only food that
makes me want to puke are the big white dry lima beans that were
forced on me when I was a kid in the orphanage. If you didn't eat
them you got beat. They served them nearly every day. I would take
them first thing and stuff them in my mouth and chew them hastily
while making humming noises and scrunching up my face to block out the
reality of it, then swallow it down with a glass of water. Then I
would move on to the rest of meal.

TJ

Giusi wrote:
>
> You can sautè them in olive oil or in butter, both are good. *Heat the fat,
> toss in washed and DRIED livers, sprinkle with salt equal to about 1/2 to
> 3/4 tespoon per pound of livers. *No flour required.
> Move them around while cooking. *The big secret is not to overcook them..
> You sgould get them off the heat as soon as the very center is turning pink
> from dark red. *It will finish cooking in reserved heat.
> A lot of people who think they don't like liver of any sort just haven't
> been served anything but overcooked, bitter, crumbly liver.
> Here is an Italian way with any kind of liver. *For 2-4 people
> Peel and very thinly slice one or two onions-- I use my Benriner to get them
> exquisitely thin.
> Wash and dry liver(s)
> Heat olive oil in a wide frying pan and then sautè the slightly salted onion
> slices quite slowly until they begin to turn color. *Push the onions to one
> side. *They should be much smaller now.
> Add more oil if necessary and heat it. *Lay the liver into the pan and cook
> them slowly until the tops look warm. *Turn and sprinkle with salt. *Cook
> until just pink inside.
> Remove the liver and the onions from the pan. *Splash white wine into the
> pan and stir about for a minute or two, rasing the heat if necessary. *Pour
> this wine sauce over the liver and onions. *Grind fresh pepper over. *Eat
> immediately .


Wow, over 30 responses and I read them all. But I like yours the
best. It's a confidence booster. I notice you said to dry the
livers. I never did that when I used them in my pilaf concoction.
But made to eat alone or separate from other foods on a plate that
makes sense. I think that's where I went wrong when I dried to saute
them in flour, not drying them. I'm almost sure that is why I made a
mess of it. Thanks for giving me the confidence to go ahead and make
these livers which I'm sure will turn out just fine thanks to you and
others who have responded. I don't think I'll need the wine but have
heard that when using wine for cooking, the grade of the wine doesn't
matter much. Is that true?

I normally buy chicken livers in a restaurant or two here, even a
cafeteria that makes them to my liking, then take them home and add to
a plate of things I've cooked myself. I have no car so buying them
that way is a hassle. I totally agree about not overcooking them. I
like calves liver too, pink in the middle. I appreciate your response
and all the others. All I was looking for was a bit of confidence to
go ahead with this small batch and do my own thing. I'll be
alright.

I read some of the longer recipes from other people and am not
ignoring them. It's just that I have a limited pantry and was looking
for the simplest way to make the livers. Thanks again to all, even
the guy who told me my post was too long
andtooscrunchedupandhardtoread, the sarcastic son of a bitch.

TJ

"Tommy Joe" > ha scritto nel messaggio
Giusi wrote:

> Here is an Italian way with any kind of liver. For 2-4 people
............................

Wow, over 30 responses and I read them all. But I like yours thebest.
It's a confidence booster. I notice you said to dry the
livers.
.....................................
Thank you. I'm a cookery teacher and I believe that giving people the
confidence to forge ahead is one of the most important things to do.

If you dont dry the livers, they will stew before they fry. Liver is one of
the wettest meats.
.........................

I don't think I'll need the wine but have
heard that when using wine for cooking, the grade of the wine doesn't
matter much. Is that true?
............................

Depends. In this case you will just deglaze the pan with the wine. I would
use a fortified wine like Marsala or Sherry if I didn't have a table wine
open. That was just a typical Italian recipe, and not one you must follow,
but it is really good. I made it last week because the beef liver in my
Eurospin was gorgeous. I hadn't eaten liver in a couple of years.

.......................................

I totally agree about not overcooking them. I
like calves liver too, pink in the middle. I appreciate your responseand
all the others. All I was looking for was a bit of confidence to
go ahead with this small batch and do my own thing. I'll bealright.

Thanks again to all, even
the guy who told me my post was too long
andtooscrunchedupandhardtoread, the sarcastic son of a bitch.

....................................
LOL I thought he meant me!

"sf" > wrote in message
...
> On Tue, 10 May 2011 17:59:19 -0400, "jmcquown" >
> wrote:
>
>>
>> "M. JL Esq." > wrote in message
>> ...
>> > John Kuthe wrote:
>> >
>> >
>> > Fortunately for me, i developed a taste for liver before i studied
>> > anatomy
>> > and physiology. But i guess no gras double frit ala troyen for John
>> >
>> > Though i have to admit im a bit nervous about eating ox tail or any
>> > food
>> > product from China.
>> > --
>> > JL
>>
>> What makes you think ox tails are from China? Or was that intended to be
>> two separate statements?
>
> What made you think he thought ox tails are from China?

Because he said "Though i have to admit im a bit nervous about eating ox
tail or any food
product from China."

That seems to link the two thoughts together.

Jill

On May 11, 3:12*am, "Giusi" > wrote:

>
> Depends. *In this case you will just deglaze the pan with the wine. *I would
> use a fortified wine like Marsala or Sherry if I didn't have a table wine
> open. *That was just a typical Italian recipe, and not one you must follow,
> but it is really good. *I made it last week because the beef liver in my
> Eurospin was gorgeous. *I hadn't eaten liver in a couple of years.


Again, thanks. I have never used wine in recipes. That's
because I'm a wino. When I eat, I want to eat. Really though, my
experience with cooking with wine is very limited. Same with flour.
Never baked a cake. Helped make a few pies. The few things I make
very well and am proud of are pasta salads and certain stews and soups
that have no names, as they are my own creations, sort of, developed
over time with trial and error, but not too much error to keep me away
from the trial. Yes, you are a teacher and explained yourself well,
and I as a good pupil have listened. Thanks again. I will pop in
from time to time with questions, as I have done in the past. A very
supportive and at times entertaining newsgroup as well. I have had
chicken livers cooked with wine but never made it myself as my
experience with wine cooking is limited. I'll do it the simple way
first, then next time I'll try the wine. I will not use onions in the
chicken livers, but I would use them for sure with the beef or calf
liver. Thanks again.

TJ

On Tue, 10 May 2011 00:24:07 -0700 (PDT), Tommy Joe
> wrote:


SUperb recipes: CHicken livers Madiera (Gourmet Mag) with tomato
avocado side, and currant pilav.

Ic Pilav, Turkish, with chicken livers. Superb.

Dirty rice variant, Cajun.

Dried, floured, sauteed with onion and chicken fat. (What am I ?
Chopped liver?)

Real Bolognese sauce, beef, veal and chicken liver. A delight.

THere's more.

Alex

On May 11, 3:53*pm, Chemiker > wrote:
> On Tue, 10 May 2011 00:24:07 -0700 (PDT), Tommy Joe
>
> > wrote:
>
> SUperb recipes: CHicken livers Madiera (Gourmet Mag) with tomato
> avocado side, and currant pilav.
>
> Ic Pilav, Turkish, with chicken livers. Superb.
>
> Dirty rice variant, Cajun.
>
> Dried, floured, sauteed with onion and chicken fat. (What am I ?
> Chopped liver?)
>
> Real Bolognese sauce, beef, veal and chicken liver. A delight.
>
> THere's more.
>
> Alex


I like chicken livers. Cold even. I could eat it days at a
clip, except they say it's not heatlhy and I don't want to die just
yet, although I'm ready any time. Yeah, when I was a kid, the
relatives on my arab side were all great cooks, all of them. I
remember rice with giblets, but never gave it a name, it was just
food.. That's dirty rice, right? I suppose any culture or group of
people can make something dirty if they need or want to.

TJ

On May 11, 3:53*pm, Chemiker > wrote:

>
> SUperb recipes: CHicken livers Madiera (Gourmet Mag) with tomato
> avocado side, and currantl.................
>
> THere's more.



I came in here the other day with a simple question and got a lot
of answers that only further confused me. I became lost and
desperate. My plan was to make the chicken livers Sunday. But from
all the answers I didn't know which to choose. So I went into the
fridge and pulled out the container with livers in it and ate them
raw, the entire pound. I can't believe how great it was. To think I
spent all that time thinking about how to cook it when eating it raw
is the best way to go. Live and learn I always say.

TJ