11.6: Variety Meats
- Page ID
- 29434
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- To develop increased appreciation of variety meats.
- Prepare variety meats according to recipes below.
Crispy Fried Liver
| ¼ lb. sliced calves’ liver | 2 tbsp. milk |
| 2 tsp. grated onion | 1 tbsp. lemon juice |
| ½ egg, beaten | 2 tbsp. flour |
| ½ clove garlic, pressed | ¼ tsp. salt |
| ½ cup fine cracker crumbs | dash pepper |
| 3 tbsp. vegetable oil or shortening |
Remove any membrane from liver and snip out veins with scissors. Cut the slices into strips 1-1 ½ inches wide; sprinkle with lemon juice. Combine flour, salt, and pepper. Combine milk, onion, egg, and garlic. Dredge liver in flour mixture. Dip floured slices in milk mixture, then in crumbs. Fry in hot vegetable oil or shortening for 3-4 minutes per sides.
Liver and Apple Pâté
| 4 tbsp. butter | 3 Tbsp apple juice |
| ½ Granny Smith apple, peeled, cored, and cut into ½-inch dice | ¼ tsp. salt |
| 2 tbsp. chopped shallots | ¼ tsp. freshly ground black pepper |
| ⅓ pound chicken livers | 2 tbsp. heavy cream |
Melt 1 tablespoon butter in a medium skillet over medium heat. Cook the apple stirring often, until softened, about 5 minutes. Add the shallots and continue cooking until tender, about 2 minutes. Transfer to a bowl.
Melt 1 tablespoon butter in the skillet over medium-high heat. Add chicken livers and cook, stirring occasionally, just until they are firm and slightly pink in the center, about 6 minutes. Combine with apples, shallots and apple juice. Let cool. Add thyme, salt and pepper, pulse to blend in a food processor. With the processor running, add the remaining butter and the heavy cream. Transfer to a serving bowl cover, and refrigerate until chilled.
Chicken Liver Stroganoff
| ⅓ cup polished rice | 1 tsp. paprika |
| ¾ cup water | ¼ tsp. salt |
| dash pepper | 1 cup chopped onion |
| ½ cup sour cream | 2 tbsp. butter |
| ¼ lb. chicken livers |
Boil rice, water and salt. Sauté onion in butter until tender; remove onion. Cut chicken livers into bite-size pieces and season with a mixture of paprika, salt and pepper. Sauté livers in butter, cover, and cook over low heat until just done, about 5 minutes. Drain off vegetable oil or shortening. Stir sour cream and onions into mixture in skillet. Heat to serving temperature; do not let mixture curdle. Serve over hot rice.
Beef Tongue Tacos
| ½- ¾ lb.beef tongue | 2 medium tomatoes, diced |
| 2 cups water | ½ white onion, diced |
| ½ white onion, sliced | 1 bunch fresh cilantro, chopped |
| 2 cloves garlic, crushed | ¾ cup cheddar cheese, shredded |
| 1 bay leaf | 3 Tbsp lemon juice |
| ¼ tsp salt | 14 corn tortillas |
Wash tongue in cool water. Trim away any bony parts. Place tongue on meat rack in pressure pan, add water, onions, garlic, bay leaf, and salt and cook at 15 lbs. pressure for 40 minutes. Cool pan at room temperature for 15 minutes. Open pan, cool tongue, remove skin, and shred the meat into strands.
Meanwhile, combine tomatoes, onion, and cilantro in a medium bowl. Mix well and set aside. In a small skillet, heat tortillas, one minute on each side. To assemble tacos, layer tongue and tomato mixture inside folded tortilla and sprinkle with cheese and lemon juice. Serve immediately.
Evaluation:
| Recipe | Process Preparation | Overall Palatability |
|---|---|---|
| Crispy Fried Liver | ||
| Liver and Apple Pâté | ||
| Chicken Liver Stroganoff | ||
| Beef Tongue Tacos |