Chicken livers with a scallion sherry sauce.
This is so rich and delicious, it's all that is needed for a wonderful
lunch or snack

Here's what's up
http://www.kokoscornerblog.com/mycor...rry-sauce.html
or
http://tinyurl.com/zstlcym

In the meantime, here's the recipe.

@@@@@ Now You're Cooking! Export Format

Chicken Livers with Scallions

appetizers, poultry

3 tablespoons Butter
1 tablespoon olive oil
4-6 chicken livers; separated into halves
2 tablespoons flour
salt and pepper
4 scallions; coarsely chopped
2 tablespoons sherry

Melt two tablespoons of the butter with the olive oil in a skillet
over medium-high heat. Dust the livers with the flour, shaking off any
excess and season with salt and pepper.
Sauté the livers in the skillet, browning them on one side for about 2
minutes. Turn them over and cook for 1 more minute. Remove from
skillet to a plate.
Add the scallions, sherry and the remaining tablespoon of butter to
the skillet and cook swirling the skillet over the heat until the
butter has melted and the scallions are soft, about 1 minute.
Season with salt and pepper and serve the livers topped with the
scallions and sauce on toasts.

Notes: Canal House Cooking Vol 1 Summer


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard

On Sat, 14 May 2016 08:40:05 -0700, koko > wrote:

>
>Chicken livers with a scallion sherry sauce.
>This is so rich and delicious, it's all that is needed for a wonderful
>lunch or snack
>
>Here's what's up
>http://www.kokoscornerblog.com/mycor...rry-sauce.html
>or
>http://tinyurl.com/zstlcym
>
>In the meantime, here's the recipe.
>
>@@@@@ Now You're Cooking! Export Format
>
>Chicken Livers with Scallions
>
>appetizers, poultry
>
>3 tablespoons Butter
>1 tablespoon olive oil
>4-6 chicken livers; separated into halves
>2 tablespoons flour
> salt and pepper
>4 scallions; coarsely chopped
>2 tablespoons sherry
>
>Melt two tablespoons of the butter with the olive oil in a skillet
>over medium-high heat. Dust the livers with the flour, shaking off any
>excess and season with salt and pepper.
>Sauté the livers in the skillet, browning them on one side for about 2
>minutes. Turn them over and cook for 1 more minute. Remove from
>skillet to a plate.
>Add the scallions, sherry and the remaining tablespoon of butter to
>the skillet and cook swirling the skillet over the heat until the
>butter has melted and the scallions are soft, about 1 minute.
>Season with salt and pepper and serve the livers topped with the
>scallions and sauce on toasts.
>
>Notes: Canal House Cooking Vol 1 Summer
>
>
>** Exported from Now You're Cooking! v5.91 **
>
>koko


Looks delicious, I shall have that for supper next week, the sherry is
a nice twist on it.

On Saturday, May 14, 2016 at 10:40:09 AM UTC-5, koko wrote:
>
> Chicken livers with a scallion sherry sauce.
>
>
I LOVE chicken livers.

On Sat, 14 May 2016 08:40:05 -0700, koko > wrote:

>
>Chicken livers with a scallion sherry sauce.
>This is so rich and delicious, it's all that is needed for a wonderful
>lunch or snack
>
>Here's what's up
>http://www.kokoscornerblog.com/mycor...rry-sauce.html
>or
>http://tinyurl.com/zstlcym
>
>In the meantime, here's the recipe.
>
>@@@@@ Now You're Cooking! Export Format
>
>Chicken Livers with Scallions
>
>appetizers, poultry
>
>3 tablespoons Butter
>1 tablespoon olive oil
>4-6 chicken livers; separated into halves
>2 tablespoons flour
> salt and pepper
>4 scallions; coarsely chopped
>2 tablespoons sherry
>
>Melt two tablespoons of the butter with the olive oil in a skillet
>over medium-high heat. Dust the livers with the flour, shaking off any
>excess and season with salt and pepper.
>Sauté the livers in the skillet, browning them on one side for about 2
>minutes. Turn them over and cook for 1 more minute. Remove from
>skillet to a plate.
>Add the scallions, sherry and the remaining tablespoon of butter to
>the skillet and cook swirling the skillet over the heat until the
>butter has melted and the scallions are soft, about 1 minute.
>Season with salt and pepper and serve the livers topped with the
>scallions and sauce on toasts.
>
>Notes: Canal House Cooking Vol 1 Summer
>
>
>** Exported from Now You're Cooking! v5.91 **
>
>koko

Yummy. That's an oldie but goodie recipe. It's a shame that it is so
difficult to find decent chicken livers these days. I have to take
pot luck and buy a frozen container of chicken livers and hope for the
best.
Janet US

On Saturday, May 14, 2016 at 8:40:09 AM UTC-7, koko wrote:
> Chicken livers with a scallion sherry sauce.
> This is so rich and delicious, it's all that is needed for a wonderful
> lunch or snack
>
> Here's what's up
> http://www.kokoscornerblog.com/mycor...rry-sauce.html
> or
> http://tinyurl.com/zstlcym
>
> In the meantime, here's the recipe.
>
> @@@@@ Now You're Cooking! Export Format
>
> Chicken Livers with Scallions
>
> appetizers, poultry
>
> 3 tablespoons Butter
> 1 tablespoon olive oil
> 4-6 chicken livers; separated into halves
> 2 tablespoons flour
> salt and pepper
> 4 scallions; coarsely chopped
> 2 tablespoons sherry
>
> Melt two tablespoons of the butter with the olive oil in a skillet
> over medium-high heat. Dust the livers with the flour, shaking off any
> excess and season with salt and pepper.
> Sauté the livers in the skillet, browning them on one side for about 2
> minutes. Turn them over and cook for 1 more minute. Remove from
> skillet to a plate.
> Add the scallions, sherry and the remaining tablespoon of butter to
> the skillet and cook swirling the skillet over the heat until the
> butter has melted and the scallions are soft, about 1 minute.
> Season with salt and pepper and serve the livers topped with the
> scallions and sauce on toasts.
>
> Notes: Canal House Cooking Vol 1 Summer
>
>
> ** Exported from Now You're Cooking! v5.91 **
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard

you can up the quantities on that recipe, put it into a food proccessor with a lot of softened butter and make a great pate'

On Sat, 14 May 2016 11:37:05 -0700 (PDT), ImStillMags
> wrote:

> you can up the quantities on that recipe, put it into a food proccessor with a lot of softened butter and make a great pate'

Great idea! I've always liked the Jewish version (chopped chicken
livers), but I can't fake being Jewish. As many times as I've watched
someone else make it, I can't seem to make it taste the same when I do
it on my own.

--

sf

On Saturday, May 14, 2016 at 5:19:09 PM UTC-4, sf wrote:
> On Sat, 14 May 2016 11:37:05 -0700 (PDT), ImStillMags
> > wrote:
>
> Great idea! I've always liked the Jewish version (chopped chicken
> livers), but I can't fake being Jewish. As many times as I've watched
> someone else make it, I can't seem to make it taste the same when I do
> it on my own.
>
> --
>
> sf

There are several aspects to making good chopped liver. Most recipes blend them almost to a paste. Instead they should be "chopped" in a meat grinder. This results in a much better (coarser) texture. In addition, use more boiled egg than you think necessary (also ground). The egg adds flavor and taste and reduced the normally overpowering flavor of the liver. It's also good to fry the liver in schmaltz, but this isn't essential. Just add lots of pepper and some salt.

http://www.richardfisher.com

Helpful person wrote:
>sf wrote:
>>ImStillMags wrote:
>>
>> Great idea! I've always liked the Jewish version (chopped chicken
>> livers), but I can't fake being Jewish. As many times as I've watched
>> someone else make it, I can't seem to make it taste the same when I do
>> it on my own.
>
>There are several aspects to making good chopped liver.
>Most recipes blend them almost to a paste. Instead they
>should be "chopped" in a meat grinder. This results in a
>much better (coarser) texture.

Traditionally chopped in a round wooden bowl with a mezzaluna, gives
much better control of texture... a grinder's pressure will
squish/smear the tender liver to a paste.

>In addition, use more
>boiled egg than you think necessary (also ground). The egg
>adds flavor and taste and reduced the normally overpowering
>flavor of the liver. It's also good to fry the liver in schmaltz,

Much better when drizzled with vegetale oil, lightly salted (kosher
salt), and broiled.

>Just add lots of pepper and some salt.

Use a mixture of half chicken liver and half calves liver.
Add lots of caramelized onion (in schmaltz).

On Monday, May 16, 2016 at 8:28:04 AM UTC-4, Brooklyn1 wrote:
> Helpful person wrote:
> >sf wrote:
> >>ImStillMags wrote:
> >>
> >> Great idea! I've always liked the Jewish version (chopped chicken
> >> livers), but I can't fake being Jewish. As many times as I've watched
> >> someone else make it, I can't seem to make it taste the same when I do
> >> it on my own.
> >
> >There are several aspects to making good chopped liver.
> >Most recipes blend them almost to a paste. Instead they
> >should be "chopped" in a meat grinder. This results in a
> >much better (coarser) texture.
>
> Traditionally chopped in a round wooden bowl with a mezzaluna, gives
> much better control of texture... a grinder's pressure will
> squish/smear the tender liver to a paste.

No it doesn't. You've obviously never made chopped liver this way. However, a mezzaluna results in a much easier cleanup.

>
> >In addition, use more
> >boiled egg than you think necessary (also ground). The egg
> >adds flavor and taste and reduced the normally overpowering
> >flavor of the liver. It's also good to fry the liver in schmaltz,
>
> Much better when drizzled with vegetale oil, lightly salted (kosher
> salt), and broiled.

Oil should not be added. There's no reason to.

>
> >Just add lots of pepper and some salt.
>
> Use a mixture of half chicken liver and half calves liver.
> Add lots of caramelized onion (in schmaltz).

I was just giving a few tips. Onions should definitely be added. However, calves liver is not right.

http://www.richardfisher.com

On Sat, 14 May 2016 11:37:05 -0700 (PDT), ImStillMags
> wrote:

>On Saturday, May 14, 2016 at 8:40:09 AM UTC-7, koko wrote:
>> Chicken livers with a scallion sherry sauce.
>> This is so rich and delicious, it's all that is needed for a wonderful
>> lunch or snack
>>
>> Here's what's up
>> http://www.kokoscornerblog.com/mycor...rry-sauce.html
>> or
>> http://tinyurl.com/zstlcym
>>
>> In the meantime, here's the recipe.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Chicken Livers with Scallions
>>
>> appetizers, poultry
>>
>> 3 tablespoons Butter
>> 1 tablespoon olive oil
>> 4-6 chicken livers; separated into halves
>> 2 tablespoons flour
>> salt and pepper
>> 4 scallions; coarsely chopped
>> 2 tablespoons sherry
>>
>> Melt two tablespoons of the butter with the olive oil in a skillet
>> over medium-high heat. Dust the livers with the flour, shaking off any
>> excess and season with salt and pepper.
>> Sauté the livers in the skillet, browning them on one side for about 2
>> minutes. Turn them over and cook for 1 more minute. Remove from
>> skillet to a plate.
>> Add the scallions, sherry and the remaining tablespoon of butter to
>> the skillet and cook swirling the skillet over the heat until the
>> butter has melted and the scallions are soft, about 1 minute.
>> Season with salt and pepper and serve the livers topped with the
>> scallions and sauce on toasts.
>>
>> Notes: Canal House Cooking Vol 1 Summer
>>
>>
>> ** Exported from Now You're Cooking! v5.91 **
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>
>you can up the quantities on that recipe, put it into a food proccessor with a lot of softened butter and make a great pate'

I'm using the leftover livers to make paté. Not only will I add
copious amounts of butter, I'll add some allspice, cognac and a bit of
heavy cream.

koko doing the happy dance.

koko

--

Food is our common ground, a universal experience
James Beard

On Sat, 14 May 2016 08:40:05 -0700, koko > wrote:

> Chicken Livers with Scallions

Sounds amazing! I do something similar as a cook's treat when I start
with a whole chicken. I'll never convince my husband that chicken
livers are tasty, but it means more for me.

--

sf

On Sat, 14 May 2016 13:21:33 -0700, sf > wrote:

>On Sat, 14 May 2016 08:40:05 -0700, koko > wrote:
>
>> Chicken Livers with Scallions
>
>Sounds amazing! I do something similar as a cook's treat when I start
>with a whole chicken. I'll never convince my husband that chicken
>livers are tasty, but it means more for me.

go for it and don't share! When my daughter was still eating in a
high chair she was eating chicken liver prepared this way. She loved
it and always wanted more.
Janet US

In article >,
says...
>
> On Sat, 14 May 2016 08:40:05 -0700, koko > wrote:
>
> > Chicken Livers with Scallions
>
> Sounds amazing! I do something similar as a cook's treat when I start
> with a whole chicken. I'll never convince my husband that chicken
> livers are tasty, but it means more for me.

Lucky you, that you can still buy a whole chicken. Ours used to come
with the gravylicious giblets in a plastic bag inside the body cavity
but not any more. I expect too many idiots complained that they didn't
know they had to take it out before cooking.

Janet UK

Chicken livers are good catfish bait but they fall off of the hook easily.

On Sat, 14 May 2016 16:31:34 -0700 (PDT), wrote:

>Chicken livers are good catfish bait but they fall off of the hook easily.

Not if you know how to bait a hook.

koko

--

Food is our common ground, a universal experience
James Beard

On Sat, 14 May 2016 16:31:34 -0700 (PDT), wrote:

>Chicken livers are good catfish bait but they fall off of the hook easily.

anyone knows to tie a piece of liver to the hook with a piece of
string. Even as kids we knew that.
Janet US

On Sun, 15 May 2016 00:00:59 -0500, Sqwertz >
wrote:

>On Sat, 14 May 2016 19:13:21 -0600, Janet B wrote:
>
>> On Sat, 14 May 2016 16:31:34 -0700 (PDT), wrote:
>>
>>>Chicken livers are good catfish bait but they fall off of the hook easily.
>>
>> anyone knows to tie a piece of liver to the hook with a piece of
>> string. Even as kids we knew that.
>
>Hook? Why even use a hook? We just tied the liver to a string (or
>cheesecloth wrapped around liver if we had it). A hook is just gonna
>rip through the livers.
>
>-sw
you're absolutely right. I had forgotten. We didn't use a hook when
fishing for catfish and bullheads (another kind of catfish).
Janet US

On Sun, 15 May 2016 00:51:33 -0500, Sqwertz >
wrote:

>On Sat, 14 May 2016 23:37:20 -0600, Janet B wrote:
>
>> On Sun, 15 May 2016 00:00:59 -0500, Sqwertz >
>> wrote:
>>
>>>On Sat, 14 May 2016 19:13:21 -0600, Janet B wrote:
>>>
>>>> On Sat, 14 May 2016 16:31:34 -0700 (PDT), wrote:
>>>>
>>>>>Chicken livers are good catfish bait but they fall off of the hook easily.
>>>>
>>>> anyone knows to tie a piece of liver to the hook with a piece of
>>>> string. Even as kids we knew that.
>>>
>>>Hook? Why even use a hook? We just tied the liver to a string (or
>>>cheesecloth wrapped around liver if we had it). A hook is just gonna
>>>rip through the livers.
>>>
>> you're absolutely right. I had forgotten. We didn't use a hook when
>> fishing for catfish and bullheads (another kind of catfish).
>
>Catfish, Crayfish... Whatever! Sorry - I had crayfish on my brain. I
>was eyeing the 10lbs bags of supposedly live crayfish at the store
>today (for $10) so I naturally read this as crayfish.
>
>Yes - I think you need a hook for catfish, but not crayfish :-)
>
>Duh, I just made two pounds of seafood salad and forgot to put in that
>pound of crayfish tail meat!
>
>-sw

sounds good. You can still put in the tail meat, can't you?
Janet US

Janet B wrote:
>
> Sqwertz wrote:
> >Duh, I just made two pounds of seafood salad and forgot to put in that
> >pound of crayfish tail meat!

> sounds good. You can still put in the tail meat, can't you?

I wouldn't bother. Crayfish is fairly worthless/tasteless as a food
and not worth buying even on a good sale. Spend more for crab or
lobster (salt water boys) and get some real taste.

On Sun, 15 May 2016 13:18:55 -0500, Sqwertz >
wrote:

>On Sun, 15 May 2016 06:53:41 -0600, Janet B wrote:
>
>> On Sun, 15 May 2016 00:51:33 -0500, Sqwertz >
>> wrote:
>>
>>>Duh, I just made two pounds of seafood salad and forgot to put in that
>>>pound of crayfish tail meat!
>>
>> sounds good. You can still put in the tail meat, can't you?
>
>It would be out of proportion now since I already ate about a pound of
>it. It was a pound each of shrimp and krab. Plus water chestnuts,
>celery, red and green onion, parsley, mayo, and two flavors of Old
>Bay.
>
>-sw

I had no idea that Old Bay had two flavors. What is there besides
original?
Janet US

On 5/15/2016 11:18 AM, Sqwertz wrote:
> On Sun, 15 May 2016 06:53:41 -0600, Janet B wrote:
>
>> On Sun, 15 May 2016 00:51:33 -0500, Sqwertz >
>> wrote:
>>
>>> Duh, I just made two pounds of seafood salad and forgot to put in that
>>> pound of crayfish tail meat!
>>
>> sounds good. You can still put in the tail meat, can't you?
>
> It would be out of proportion now since I already ate about a pound of
> it. It was a pound each of shrimp and krab. Plus water chestnuts,
> celery, red and green onion, parsley, mayo, and two flavors of Old
> Bay.
>
> -sw
>

yeah, its not like him to ever do anything out of proportion.

On 5/15/2016 12:18 PM, Sqwertz wrote:
> two flavors of Old
> Bay.
>
> -sw

I have been stuffing my fat little ****ing face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/...unteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

On 5/14/2016 11:51 PM, Sqwertz wrote:
> I think you need a hook for catfish,

I have been stuffing my fat little ****ing face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/...unteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

On 5/14/2016 11:00 PM, Sqwertz wrote:
> A hook is just gonna
> rip through the livers.
>
> -sw

I have been stuffing my fat little ****ing face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/...unteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

In article >,
> wrote:

> Chicken livers are good catfish bait but they fall off of the hook easily.

Where I live, we always used a gob of worms on a number 2 hook. The
catfish were small yellow catfish for the most part. Sometimes, there
were white or channel cats of a pound or two.
For big ones, I'm told you use chicken livers, guts, parts and any
other currently rotting animals you can find, chuck them in a burlap
sack, tie a rope to it and sink it in a slow river eddy or lake to
marinate. You may need a rock in the bag to keep the abomination sunk.
Tie the rope to a tree or what have you. Come back in a few days and
fish for the big ones near the putrid sack.
I got this tip after I quit catfishing for other pursuits by a guy who
did well catching much bigger ones. It made sense to me, but I never
tried it. Sound reasonable?

leo

Nightcrawlers work just as good.

On 5/15/2016 5:24 AM, wrote:
> Nightcrawlers work just as good.
>
Not half as good as a fat fresh cricket!