I Sausage a Good Dinner
Oct. 19th, 2010 02:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chicken Livers and Chorizo.
2 Tbsp olive oil (I used rendered bacon fat, 'cause, yum.)
1/2 lb Spanish chorizo (I used some from Fatted Calf)
1 lb chicken livers, divided in lobes (I used hippy chicken livers from Soul Fud Farms)
salt and pepper
1/4 cup dry red wine
2 small zucchini, cut into 1/4" rounds
2 red or green bell peppers, seeded and sliced
1/2 cup thinly sliced red onion
6 cloves garlic, minced (I used... more)
6 plum tomatoes, peeled, seeded, and quartered
1 tsp rosemary
1 tsp sage
1/2 cup chopped parsley
lemon juice
I added: pinch saffron
Heat 1 Tbsp olive oil over medium-high heat. Add the chorizo and fry for 3 minutes to render some of the fat. Transfer to a bowl with a slotted spoon, and cook the chicken livers in the flavored fat for 5 minutes. Sprinkle lightly with salt and pepper, turn, and cook for 3-5 minutes more until firm. Remove to the sausage bowl. Pour the wine into the pan to deglaze, stirring any brown bits stuck to the bottom, then pour into the bowl.
Add the remaining olive oil. Increase the heat to high and add thezucchini, peppers, onion, and garlic. Saute for 5 minutes, stirring continuously. Stir in the sausage, livers, and and juices along with the tomatoes, spices, and parsley. Cover and cook over medium heat for 2-3 minutes to heat through. Add lemon juice to taste.
Serve hot with some fried potatoes or saffron rice.
What worked: Seriously tasty. Pretty, too.
What didn't: We didn't have any fried potatoes or saffron rice, so it was liquidy. I could have cooked the livers a bit longer.
Will I make it again? Most definitely.
What I'm listening to: Giants 2, Phillies 0.
2 Tbsp olive oil (I used rendered bacon fat, 'cause, yum.)
1/2 lb Spanish chorizo (I used some from Fatted Calf)
1 lb chicken livers, divided in lobes (I used hippy chicken livers from Soul Fud Farms)
salt and pepper
1/4 cup dry red wine
2 red or green bell peppers, seeded and sliced
1/2 cup thinly sliced red onion
6 cloves garlic, minced (I used... more)
6 plum tomatoes, peeled, seeded, and quartered
1 tsp rosemary
1 tsp sage
1/2 cup chopped parsley
lemon juice
I added: pinch saffron
Heat 1 Tbsp olive oil over medium-high heat. Add the chorizo and fry for 3 minutes to render some of the fat. Transfer to a bowl with a slotted spoon, and cook the chicken livers in the flavored fat for 5 minutes. Sprinkle lightly with salt and pepper, turn, and cook for 3-5 minutes more until firm. Remove to the sausage bowl. Pour the wine into the pan to deglaze, stirring any brown bits stuck to the bottom, then pour into the bowl.
Add the remaining olive oil. Increase the heat to high and add the
Serve hot with some fried potatoes or saffron rice.
What worked: Seriously tasty. Pretty, too.
What didn't: We didn't have any fried potatoes or saffron rice, so it was liquidy. I could have cooked the livers a bit longer.
Will I make it again? Most definitely.
What I'm listening to: Giants 2, Phillies 0.
