Yes I did and all I can say is that if you actually try them, you may be surprised that you will like them. This is a traditional Portuguese recipe that I grew up with and totally different from any gizzards I have had here in the States.
The trick is to let them boil in low temperature forever, this way they will be nice and tender. The first time I introduced this here in the States, we were living in Iowa. People’s first reaction was: what is this? Of course typical me I would say just try it. Some shun away from them, but most did try it. Surprisingly enough even though spicy, the children were the ones that liked the most (perhaps because they have no pre-conception of what gizzards actually were) and would end up fighting for the hearts!
If this is the first time ever trying them, try one along with some bread and make sure to add some of the juices/stock with it.
1 package of gizzards (chicken or turkey)
coarse sea salt
1tbsp olive oil
5 cloves of garlic finely minced
crushed chili peppers
Wash the gizzards in cold water and cut them into small pieces.
Place them in a pot filled with water and season with salt.
Let them cook in low for about 2 hours or until very soft to the fork.
Warm the olive oil in a skillet and sautee the garlic and chili peppers.
Strain the gizzards (but keep the broth).
Sautee the gizzards in the skillet at medium to high.
Once they start browning add a little of the broth and serve with toothpicks.
Photo taken by Benny Sieu from the Milwaukee Sentinel
Another spicy wing recipe?
Indeed but I must say this is different than the most traditional ones here in the States. This is a recipe everyone usually loves and I guess… I am well known for! You can do this two ways. IF you have some of the Lemon Chutney you can use it for it, or follow the recipe below.
2 pounds of wings
2 sticks of melted butter
6 cloves of minced garlic
a hand full of minced dried red chilly peppers
3 soup spoons of lemon juice
1 soup spoon of kosher sea salt
Wash the wings and dry them.
In a bowl mix all other ingredients.
Spread the wings in an oven-safe dish and brush the sauce over them.
Put the tray inside the oven at 375° for about 15 minutes (or you can simply grill them for about 20 minutes while continuously basting them).
Put the oven at low broil until wings are nice and golden – this can take 20 to 30 minutes, depending on each person’s oven.
If you are using the Lemon Chutney, you will only need 1 stick of butter and the garlic. Process as per directions
So you’ve just finished dinner and have some steak leftover, or that huge amount of turkey after the holidays, well… you get the idea. Re-use it! Freeze the leftover meats until you have enough. And make sure to keep all of its juices, gravy or whatever else that was with the meat.
Once you have enough different types of leftover meats, you can finally put them to good use by making these croquettes. As you will see the measurements were from the meats I had in the freezer. The main idea to to create a similar ratio of beef/poultry/pork.
And a big thank you to my Dancer who decorated the plates so beautifully!
3 cups of ground presunto / prosciutto or some type of salt cured meat
4 cups beef leftovers
5 cups of smoked turkey leftovers
4 cups of chicken leftovers
6 cups of pork leftovers
2 large onions
8 cloves garlic For the Béchamel
2 bars of salted butter
4 cups of all-purpose gluten-free flour
10 cups of milk For frying
3 to 5 eggs
fine gluten-free breadcrumbs
oil to fry
Thaw all of the meats them grind them.
Make the Béchamel sauce by first melting the butter in a large pot, then adding the flour and mixing well until attaining a smooth paste. Add the milk a cup at the time so to blend it all nicely, and stir constantly until you create a nice smooth cream.
Add the meats and adjust with seasonings to taste.
Let it simmer for about 10 minutes.
Remove it from heat, let it cool then place it in the fridge overnight.
Next day in the first bowl beat the eggs, in the second add the breadcrumbs.
Create “tubes” with the meat paste, then pass them through eggs then the breadcrumbs and place them neatly in a tray to freeze them for an hour or so.
Once frozen, you can immediately fry them, or put them in freezer bags to be fried at a later date.
My Mother taught me this absolutely amazing lemon chutney. She learned it from a Mozambican man while living in South Africa. It is extremely easy to make but usually requires hot sun. Yet living in a cold area such as Wisconsin I figured out how to make it on the stove top.
This chutney is awesome to eat it alone with a nice juicy grilled steak or creating a paste, then basting whatever food you will be grilling or broiling! And no worries it certainly is not as crazy spicy as you may think, when looking at those chili peppers, just cut them small and enjoy.
Oh, and another thing. If you are going to do it in the sun, therefore outdoors, PLEASE keep an eye for chipmunks! Believe it or not they love this chutney! Not sure it is good for them, but I ended up to throw away two jars as they opened the cheese cloth and enjoyed its contents!
Now I have no exact measurements for this recipe, so bear with me.
Dry red hot chili peppers
Lemons cut in quarters (you can also use limes)
Coarse sea salt
empty 8-ounce glass jar with cover
DIRECTIONS IF COOKING IN THE HOT SUN
In an empty 8-ounce glass jar create layers with each of the ingredients.
I usually start with lemon quarters, nicely snug, then cover it with a thin layer of salt, then about 20 chili peppers and so on.
Make sure to always pack it well, so there is no space whatsoever.
Once all the layers have reached the top, fill it with as much lemon juice as you can. Using a thin stick, such as a barbecue skewer, move things a bit around so to avoid air bubbles.
Prior to covering the jar with cheese cloth and kitchen twine, make sure to fill to the brim with lemon juice not to dry up.
Fold a cheese cloth two or three times to create a square, then place it over the top of the jar. Tie the twine tightly around the cheesecloth.
Place it outside somewhere you know will always be under the sun, or at least have a good 6 hours of direct sun per day.
Every two days, remove the cheese cloth, add more juice and keep an eye on air bubbles. Recover with the same or different cheese cloth and tighten it again with the kitchen twine.
This process should take about 28 days to cook if you live in a really hot area. You will notice the ingredients starting to blend together and the lemon darkening.
Once ready, bring it back inside and use the jar’s original cover. As long as there is a bit of lemon juice on the top, you do not have to refrigerate it.
DIRECTIONS IF COOKING OVER THE STOVETOP
In a medium size sauce pan, create layers as described above, all the way to the top.
Bring it to a low boil, then reduce the heat to gently simmer, covered for about 4 to 5 hours.
Check it from time to time and stir as much as you would like. Make sure to add lemon juice if it becomes dry.
The end result should look darker in color and sort of mushy.
Once cooled off pour it in a glass jar, check for air bubbles and add more lemon juice.
Cover it with its original cover.
CREATE A PASTE FOR GRILLING
1 cup of lemon chutney
10 tbsp of butter
2 tbsp of minced garlic
Soften the butter and place it in a medium size bowl.
Chop the chutney finely and add it to the butter.
Add minced garlic to the butter and mix it all well.
As you are grilling your meat or seafood, continuously keep on basting with this paste.