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Old 10-23-2012, 04:58 AM   #51
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Originally Posted by vitauta View Post
yeah claire, your chicken livers really made my taste buds perk up on a day that nothing else was stirring my appetite at all. thankfully, i have very few days like this--with no appetite. do you serve your livers with a straightforward garden salad, claire?
First of all, I have to confess that after spending all day making autumn soup for not just us but some very sick friends, I copped out. The livers will be tomorrow or the day after (they were frozen).

That said, yes, just a very simple lettuce garden salad, dressed with a simple oil & vinegar dressing. Then the livers are cut (make sure to at least pierce the lobes or the damned things explode), flour, salt & pepper, and quickly fry in about a half inch of oil, turning once (if you happen to have a jar of bacon fat, which I do, that's ideal).

Drain on a paper towel, place on the salad, then sprinkle it all with balsamic vinegar.

A perfect topping for this is very crisp fried onions. Fortunately, nowadays you can buy several versions (even in my small town) in the produce sections with the croutons. But of course my husband likes it best when I do it myself:

Thin slice a good onion (ok, there aren't bad onions!). Let sit in a bowl of ice water for awhile (really doesn't matter how long, just to crisp it). Drain and dry a bit, then toss in the aforementioned flour, S&P. Put into the fat (before cooking the livers) at quite high heat, and pull out as they crisp and brown. Put on paper towels while you do the livers.

Salad on the bottom, then livers, then the balsamic, then the crispy onions.

Yumm yumm.
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Old 10-23-2012, 05:41 AM   #52
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Originally Posted by taxlady View Post
It wasn't as good as when I made shepherd's pie with ground lamb, but it was good and the salad turned out really good.
It looks fantastic.
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Old 10-23-2012, 06:36 AM   #53
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Originally Posted by Greg Who Cooks View Post
So here's my food shot for the evening - pork chops braised in wine with pineapple curry sauce:
That looks lovely Greg
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Old 10-23-2012, 07:46 AM   #54
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I did "pg slop" again. Left over milk pork, diced, kale, brussels sprouts, diced leftover baked potato, a laddle of leftover milk pork gravy, cranberry salsa. "Fried" it all up in a CI pan. It was very good. The bite of the salsa was a nice touch.
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Old 10-23-2012, 08:09 AM   #55
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Originally Posted by Kylie1969 View Post
That sounds nice, what is in this pasta Craig?
Homemade Tasso (cajun cured and smoked pork. we use thin loin chops), zucchini, summer squash, carrots, onion, garlic, chicken stock, heavy cream, parmesan and a shaped pasta like gemilli. Extra grated parm over top, as you like. No need for spices, the tasso has enough to flavor the dish.
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Old 10-23-2012, 11:00 AM   #56
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[QUOTE=Greg Who Cooks;1197835]You really get me! Here I am up late and it turned 22nd just an hour ago. I'm still digesting dinner of the 21st! I haven't even had time to get indigestion yet!

I just don't know. Maybe you can tell me what I'm having tonight. I still have 18 hours to decide.

Tried to reply to your PM, you inbox is full. The Curry chop recipe looks devine and so easy! Will try it thanks
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Old 10-23-2012, 01:21 PM   #57
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Last night I made pan-grilled pork chops with homemade applesauce and doctored-up Bush's baked beans.
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Old 10-23-2012, 04:01 PM   #58
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Homemade Tasso (cajun cured and smoked pork. we use thin loin chops), zucchini, summer squash, carrots, onion, garlic, chicken stock, heavy cream, parmesan and a shaped pasta like gemilli. Extra grated parm over top, as you like. No need for spices, the tasso has enough to flavor the dish.
Thank you so much Craig...will save this and give it a try
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