Fried Chicken Gizzards And Another Lesson

The one thing about growing older is that it is hardly boring. There isn't a day goes by that I don't learn something new and/or I'm reminded of the important things in life.

Yesterday's reminder came in the form of a sentence written by Rebecca of Ezra Pound Cake, one of the blogs that I follow, and I quote: "It feels like we have all the time in the world to show people how much we love them, but the truth is that we only see the sand pouring into the bottom of the hourglass. We have no idea how much is left at the top."

I'm not sure if you've noticed but I worship this wonderful man I married. He's the best thing that's ever happened to this old broad and he's been talking about his craving for chicken gizzards for a very long time. I've been ignoring him. Along with the likes of hearts, livers and the rest of what he calls animal bi-products and I call awful offal, chicken gizzards are one of the things that give me the heebee jeebies. Don't like 'em, won't cook 'em and I'll be jiggered if I'll eat 'em. Last night I made an exception.

Thanks to a you tube video by Hank Shaw I got the low down on cleaning them, which is a good thing too because nobody told the Asian market where I purchased the gizzards that they were supposed to ALL be cleaned. Then I dumped them into my trusty pressure cooker along with onion, celery and spices and let 'em rip for 10 minutes. Drained and cooled briefly they got a bath in herbs, spices and lime juice before they hit the fridge to "ripen" for the afternoon. Given an egg wash and a flour bath they came out looking like this.

We (yes WE) had our gizzards along with a choice of dipping sauces (ranch dressing, West Indies hot sauce and Thai sweet chile sauce) as well as a fresh crispy crunchy apple, cabbage and carrot slaw with maple walnut dressing. I'll tell you about the slaw a little later.

I should have taken a picture of the grin under that big mustache on the Big Guy's face. He was one happy, happy guy. The lesson? Russle up a kitchen miracle for someone you love today. Don't delay because you just never know how much sand is left.

Fried Chicken Gizzards (adapted from various sources including Epicurious, allrecipes.com)

2 pounds chicken gizzards, washed and trimmed

2 stalks celery

1 large onion, quartered

2 bay leaves

1 teaspoon celery salt

Coarse ground black pepper

Water

Dry Rub:

½ teaspoon celery salt

1 teaspoon seasoning salt

1/2 teaspoon coarse ground black pepper

1/4 teaspoon cayenne

1/2 teaspoon dried Italian seasoning

1 teaspoon garlic powder

1/4 teaspoon ground cumin

 

Juice of 1 lime

1 tablespoon Louisiana Hot Sauce

 

2 eggs beaten with 2 tablespoons water

1 cup flour

Oil for deep frying

 

In the bottom of a pressure cooker combine gizzards, celery, onion, bay leaves, celery salt, and pepper. Add water to cover ingredients by 1-1/2 inches. Add top to pressure cooker, bring up to pressure and cook for 10 to 12 minutes. Release pressure, remove lid and drain gizzards reserving stock for another use. Cool slightly and sort gizzards from cooked vegetables. Place gizzards in a storage bowl with a tight fitting lid. Stir dry rub into gizzards, along with lime juice and hot sauce. Cover and refrigerate for several hours to blend flavors. Just before cooking, combine gizzards with beaten egg/water mixture. Dredge in flour and fry in 375 degree oil until crisp.

A year ago - Thai Curried Shrimp with Coconut

Comments

[Big Guy]

Nothin say I love you like 2 lbs of chicken gizzards. Unless it's the note in the lunch cooler that says it too. :-)

LU Babe,
S

[June]

Awww, I've got tears in my eyes! LU 2.

[Lea]

Now, that is a story of true love that has brought tears to my eyes - no really - no sarcasm here folks! This looks like a surefire way to make sure those tough things are really tender! Beautiful June - in all ways - NICE! You win the feel good post of the MONTH!

[June]

Thank you Lea. It's the least I can do for a guy that denies me nothing never mind is kind, sweet and tender. There goes his reputation as a tough guy. LOL

[Lorraine]

I can really get behind this lesson. Thanks for sharing!

[June]

Lorraine, for some reason it's too easy to procrastinate but I'm determined to turn over a new leaf. Maybe tomorrow. LOL