Squirrel X's Culinary Miscellany!
gizzards and gravy
Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
Got your spatulas ready?
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
Gizzards and Gravy
Ingredients:
seasoned salt, to taste
garlic powder
pepper, to taste
1 cup all-purpose flour
2 pounds chicken gizzards, washed
1/4 cup drippin's or vegetable shortenin'
1 medium onion, chopped
1 small green bell pepper, seeded and chopped
2 garlic cloves, chopped
8 cups water
Instructions:
1) In a large bowl, combine salt, garlic powder, pepper and flour.
2) Dredge the gizzards in the flour mixture,
savin' leftover flour for later use.
3) In a big skillet, heat drippings or shortenin' over medium heat.
4) Add the gizzards and brown on all sides.
5) Add onion, bell pepper and garlic.
6) Once the onion becomes transparent, add an additional 2 tablespoons of the reserved flour mixture, stir well, and add water.
7) Cover and simmer over medium-low heat for 1 and 1/2 to 2 hours,
or 'til the gizzards are very tender.
8) Add more seasonin's accordin' to taste and serve over rice.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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