Kitchen adventures of 1Bigg_ER

[1Bigg_ER]

Chicken livers........ Good eats!!

There's no recipe really. I heat some good fat, season with salt and pepper and touch of chipotle powder. Brown them quickly and get internal temperature to about 160. Set aside.
Chop up some onions,  peppers. Back in the same skillet, season, soften, deglaze pan with some flavorful liquid (red wine works great). Add liver back, stir fry and enjoy. 

[teesquare]

Protein and iron. Gotta have it to keep up your strength! Ilike livers.....love gizzards.

[1Bigg_ER]

Caveman tendencies.....



Throw a dap of butter for good measure

[1Bigg_ER]

WINGS!!

[muebe]

Great looking wings!

[Pam Gould]

killer wings..   .☆´¯`•.¸¸. ི♥ྀ.

[1Bigg_ER]

No Sugar No grain Taco Tuesday....

[teesquare]

Tell us what you did for seasoning - and do I see some guacamole peeking out from under the meat?

This looks good - and fits with my eating scheme too

[1Bigg_ER]

Brown the meat, season with fresh toasted then ground cumin, salt and ancho chili powder. Add onion, red bell pepper and jalapeno.
Sweat a little, add a touch of beef stock, cook until you're happy with the moisture level.
That's all.

I used iceberg lettuce because it has crunch.....sorta like Taco hard shells.

[1Bigg_ER]

I buy con cumin seeds and toast when needed. Extra step but the flavor is the real deal unlike the preground stuff.

[teesquare]

Sounds perfect to me! We do a number of different "lettuce wraps" instead of tortillas or bread-like materials.

Love these - and the Asian inspired stuff too. Using up my ground Elk in a lot of dishes right now.

[tailfeathers]

Your chicken liver post inspired me to share a method I use to prepare them. I got it off the web but not sure from where so I can't properly credit the originator but here it is. Dry your chicken livers with paper towels, then coat them with mayo (I always use Hellman's mayo for everything). After coating with mayo, roll them in crushed pork rinds, I use the hot ones. You can add whatever spices or rubs you like with the crushed rinds. Bake on a rimmed sheet pan in a preheated 425F oven for 20 minutes, turning gently with a tongs after the first ten minutes. Crispy and delicious! Haven't tried it yet, but I think the next time I make these I'll try the RecTec at 425 instead of the oven to see how they come out.

[1Bigg_ER]

Thank you for the recipe. I've been looking for pork rinds.
What brand do you recommend?

[tailfeathers]

I just buy whatever brand I can find but I do try to buy the spicy ones, I dont think it makes much difference when you're just gonna crush em up in a bag with a rolling pin. If I want to eat them I buy the ones that come in a paper bag that you microwave like popcorn so they're hot and fresh. Microwave them, dump in a bowl and sprinkle with pequin pepper. I think the brand is Lowrey's? I get them at Shopko or the Dollar Store.

[1Bigg_ER]

I smoked a pork belly from Costco with just salt and pepper.



Here we go,  sliced and browned. Slapped on a dap of anchovy butter.