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Published On: Apr 26, 2006 10:02 PM
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Published On: Apr 26, 2006 10:02 PM
Just Can't Leave Well Enough Alone.
There's an old urban legend about someone not
getting a job because at a lunch interview, they salted their food before tasting it. I don't
actually add salt to food, but I'd probably be in trouble in a similar interview
situation.
I mess with things. I can't help it. I don't think I've ever cooked the same thing twice, because I'm always fooling around with different attributes, adding new things, or substituting one thing for another. It's just the way I am.
Today, I ran across an article in Dave Haxton's MacRaven blog, regarding his "Day of Culinary Delights," and drilled down further to his Hoosier Heathen Chicken Livers recipe. It sounded great, and reminded me that I had a bag of liver waiting in the freezer ( I was originally going to make Chicken Livers Fandango, but lost interest somewhere along the way). Of course, at that point, my mind started working -- Dave's recipe sounded awesome by itself, but what could I do to suit it to my own tastes a little more? Here's what I came up with. I hope Dave will forgive me for re-working his recipe without trying it first, and maybe he'll turn around and do the same thing to one of mine (that COULD be a challenge, if someone chooses to view it that way).
Ingredients:
bacon drippings
4-5 slices thick-cut bacon
one medium onion, rough-cut
one pound chicken livers
flour
black pepper
one can cream of chicken soup
6 ounces (1/2 bag) No Yolks egg noodles
In large frying pan, fry bacon in drippings (know thyself; if they smell of cooking bacon makes you hungry, then cook more than four or five slices.) until crispy. Remove bacon from pan and return grease to stove.
Place onion slices in grease and sautee until limp. Remove about 2/3 of the onions from the pan and set aside.
Place flour and black pepper-dipped pieces of liver (cleaned and halved) into skillet with remaining onions, and fry until done (when flour-dipping liver, do it at the very last minute; if you pile it all up together it will all stick together and you'll end up with one big sticky pile of papier mache'd liver).
While liver is cooking, prepare egg noodles according to package.
Add onions and crumbled bacon to livers, then add can of cream of chicken soup, mixed with 1/2 can warm water. Stir together and simmer until egg noodles are done.
Drain noodles and add liver mixture to them. Stir together and serve.
Well, I love my version. I'm sure Dave's is awesome too, so definitely give it a try and thank him for the recipe!
I mess with things. I can't help it. I don't think I've ever cooked the same thing twice, because I'm always fooling around with different attributes, adding new things, or substituting one thing for another. It's just the way I am.
Today, I ran across an article in Dave Haxton's MacRaven blog, regarding his "Day of Culinary Delights," and drilled down further to his Hoosier Heathen Chicken Livers recipe. It sounded great, and reminded me that I had a bag of liver waiting in the freezer ( I was originally going to make Chicken Livers Fandango, but lost interest somewhere along the way). Of course, at that point, my mind started working -- Dave's recipe sounded awesome by itself, but what could I do to suit it to my own tastes a little more? Here's what I came up with. I hope Dave will forgive me for re-working his recipe without trying it first, and maybe he'll turn around and do the same thing to one of mine (that COULD be a challenge, if someone chooses to view it that way).
Ingredients:
bacon drippings
4-5 slices thick-cut bacon
one medium onion, rough-cut
one pound chicken livers
flour
black pepper
one can cream of chicken soup
6 ounces (1/2 bag) No Yolks egg noodles
In large frying pan, fry bacon in drippings (know thyself; if they smell of cooking bacon makes you hungry, then cook more than four or five slices.) until crispy. Remove bacon from pan and return grease to stove.
Place onion slices in grease and sautee until limp. Remove about 2/3 of the onions from the pan and set aside.
Place flour and black pepper-dipped pieces of liver (cleaned and halved) into skillet with remaining onions, and fry until done (when flour-dipping liver, do it at the very last minute; if you pile it all up together it will all stick together and you'll end up with one big sticky pile of papier mache'd liver).
While liver is cooking, prepare egg noodles according to package.
Add onions and crumbled bacon to livers, then add can of cream of chicken soup, mixed with 1/2 can warm water. Stir together and simmer until egg noodles are done.
Drain noodles and add liver mixture to them. Stir together and serve.
Well, I love my version. I'm sure Dave's is awesome too, so definitely give it a try and thank him for the recipe!
Posted: Sun - April 2, 2006 at 08:15 PM