Gizzard Hors Doeuvres Recipes

CHICKEN GIZZARDS

Steps:

• Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
• Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.

COLD HORS D'OEUVRES

Steps:

• For stuffed eggplant halves: Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper. Spoon this mixture into the eggplant halves and place in a casserole dish. Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving.
• For rice pilaf: Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning.
• For shrimp: Heat clarified butter in saute pan. Add shrimp and garlic. Cook, turning shrimp once, till done. Remove to bowl and sprinkle with white wine. Let cool. Season with salt and pepper.
• For Belgian endive: Blanch the endive in boiling water for one minute and add cucumber. Cook another 30 seconds. Drain and cool. Season with salt and pepper. Toss with oil and vinegar.
• For Spanish onions: Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cool.
• For cucumber: Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill.
• For mushrooms: Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool.

GIZZARD HORS D'OEUVRES

Steps:

• 1. I find this difficult writing out the recipe, because I just throw things together and don't bother measuring. I hope things are close to scale. The gizzards, I just buy a couple of packages, so, one pound is close I hope. Sometimes I make them without the pineapple. That is my preferance, but some of my family like them the other way, so when taking them to a gathering, I make them both ways.
• 2. Put gizzards in a pot big enough so you will be able to boil them without boiling over onto your stove. Put in water to cover them a couple of inches. Pour in soya sauce, and add the whole onion. Cover and bring to a boil. Reduce to a slow boil for about two hours. Yes, two hours. I write that twice because I want people to know that it is not a mistake. Gizzards need to cook a long time to tenderize. After they are cooked, drain in a collander and throw out onion. Cool a little for easier handling. Cut in half if they are large. Cut all your bacon in half. I like to lay several pieces of bacon on my counter about a couple inches apart, all lined up like an assembly line.
• 3. Now, place a slice of water chesnut in the middle of each piece of bacon. Place a gizzard on each chesnut...place a piece of pineapple on gizzard and wrap bacon around everything, insert toothpick through everything to hold together. Repeat till gizzards are all wrapped. Put on parchment lined cookie sheet and cook in 350 oven for 15 min. Turn over and cook another 15 min. My family likes our bacon well done, so keep an eye on yours and turn when you see the doneness to your liking. When done, put on several sheets of paper towel for draining and serve on a platter. YUM!!