Friday, April 17, 2015

O is for Offal or Organ Meats - A to Z Challenge 2015

Some of you may be interested to know I found a source of Nopalitos in Toronto and have ordered some. Shipping came quite expensive mind you. They are San Miguel Nopalitos.

Mostly known as Organ Meats in this part of the world, it does seem to be Offalsomething not much eaten. Liver probably is, but I think it is mainly the imports, like us, who eat kidneys, tripe and other such items. Lamb’s kidneys are pretty difficult to find although beef kidney (what we call ox kidney in the UK for some reason) is seen in the stores now and then. Liver is always available, be it pig or calf liver. I have seen tripe now and again which I don’t eat – my parents used to love it. I have never been that keen on liver except in one Portuguese dish, and I have never eaten chicken liver. In my young days sheep brains were often eaten and pig’s brains are still eaten in the South. Brains and eggs is a very popular dish in North Carolina. Sweetbreads which I used to love, I have never seen around here at all, my mother used to prepare them and I would always enjoy. My mother also used to make brawn called head cheese in this part of the world, absolutely delicious.  She also used to make stuffed sheep’s heart. I have cooked that myself in the past. To quote Wiki Some offal dishes are considered gourmet food in international cuisine. This includes foie gras, pâté and sweetbreads. Other offal dishes remain part of traditional regional cuisine and may be consumed especially in connection with holidays. This includes Scottish haggis, Jewish chopped liver, Southern U.S. chitlins, Mexican menudo as well as many other dishes. Intestines are traditionally used as casing for sausages.

So, liver being offal, I have to include my favourite liver dish which I try and sneak in every year as I want to encourage people to try it, it is such a wonderful way of eating liver and, as I frequently emphasize, I don’t really like liver. I could have included a recipe for Steak and Kidney Pie or Devilled Kidneys two of our favourites, but I figured some people might try the Iscas (pronounced Iscaj - soft J) recipe.


Iscas: Marinated Liver with Red Wine Sauce
Foods of the World: Time Life
Iscas
Note: all measurements are English so a pint is 20 fluid ounces

Serves 4

1/4 pt. dry red wine
1 1/2 tbs red wine vinegar
1 tsp of finely chopped garlic (or more if preferred)
1/2 bay leaf, crumbled
1/2 tsp salt
Freshly ground black pepper
1 lb calf's liver, cut into 1/8 inch thick slices
2 1/2 tbs olive oil
3 rashers of bacon, coarsely chopped
2 tbs finely chopped parsley

Put the wine, vinegar, garlic, bay leaf, salt and a few grindings of pepper into a glass, enamelled or stainless-steel bowl or baking dish. Add the liver, turning the slices about with a spoon until they are evenly coated. Marinate at room temperature for about 2 hours.
Heat the olive oil over a moderate heat in a large, heavy fry pan until a light haze forms above it. Add the bacon and cook, stirring frequently, until golden brown and crisp. Drain on a double thickness of paper towel.
Remove the liver slices from the marinade and pat them dry with paper towel. Reserve the marinade. Heat the bacon fat remaining in the fry pan until it splutters. Add the liver and cook the slices about 2 minutes on each side, regulating the heat so they brown quickly and evenly without burning. Remove the liver to a heated dish.
Quickly pour the reserved marinade into the pan and boil it uncovered over a high heat until it has reduced to about half, meanwhile scraping in any browned bits clinging to the bottom and sides of the pan. Taste for seasoning. Scatter the bacon pieces over the liver, pour the sauce over it and sprinkle with parsley. Serve at once.

If you don't like liver, I recommend it. If you do like liver, I recommend it even more.

Have a great day
Jo

32 comments:

  1. It's are that I eat liver. When I do it's either chicken or beef. Usually have Jasmine rice, maybe some French green beans. Nothing exotic (smile).

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    1. You should try this recipe Dixie, it really is delicious. Can still do the rice and green beans.

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  2. I do like liver. And with bacon it sure will be a hit! :D

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  3. Hi Jo - we used to have liver and kidneys regularly and I love them. I do eat some of the other things ... I've eaten brains and sweetbreads ... never had tripe. I had some kidneys the other day ... steak and kidney pie is so so good!! Cheers Hilary

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    1. Kidneys are not readily available here. When I get hold of lambs kidneys we often devil them. It seems to be older Europeans who eat offal, not that many North Americans (born and bred) seem to eat it.

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  4. My Italian family side love tripe. I refused to try it, ever. I can tolerate liver. Best I can say is that I use the heart and kidneys of the turkey to make a great chestnut dressing.

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    1. You need to get in touch with your Italian side Denise, you are missing out on some good stuff. The Portuguese are big on Tripe too. My chestnut dressing has nothing but chestnuts in it.

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  5. Nope nope nope nope. My dad liked liver & onions, and he'd cook chicken livers for himself but fortunately I was never made to try them. That was usually mac & cheese or hamburger night for me.

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    1. LOL I wouldn't expect anything different from you JoJo.

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  6. I like liver, but rarely make it. My family does not. But this looks like a tasty way of cooking it, might try it anyway.

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    1. You should try it on them Nat. I have never really enjoyed the taste of liver until I tried this recipe.

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  7. Sorry, I don't eat any of the innards.

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    1. You don't know what you're missing Alex. It's delicious.

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  8. Organ meals? Eek! Being a vegetarian, I won't be eating any of this. haha

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    1. Well no, being a vegetarian you wouldn't.

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  9. Me either, eating this! The only "organ" meat I can stand is fois gras and I almost missed it when my husband introduced it to me. He old me it was liver and I said no way. He insisted, and to this day regrets it, ha ha! I have managed to eat some gizzards as well, in France on a salad. My husband, on the other hand, will eat anything like this! Guess that's what happens when you're raised in France. Lisa, co-host AtoZ 2015, @ http://www.lisabuiecollard.com

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    1. Yum, if you can afford foie gras. I especially love the paté. Never eaten gizzards, not much eaten in UK, or not round my way. You should try both hubby and yourself on this recipe Lisa, promise you it's delicious. Take it from a non liver eating grandma dragon.

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  10. Not sure if I could stomach ... stomach. Although I had beef tongue once. :)

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    1. I love tongue. Haven't had it years. Like heart too, preferably sheep heart. I'm no keen on tripe but I have only tried it one way which I did not like.

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  11. Like David I have eaten beef tongue, it was a little tough, but not bad.

    My mother used to serve us "steak" every now and again when I was a child and it wasn't until I was an adult that she revealed it had been liver. Hey it tasted great to me.

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    1. It shouldn't be tough but very tender.

      Good way to introduce liver - don't remember if my mother served me liver or not.

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  12. I like liverwurst but other than that...nope! Now I do use liver, kidney chopped up in the stuffing but I can't taste the actual stuff. Haggis is food on a dare and brain-no way-ick:)

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    1. I like most of these things. In fact I am hungry for some kidney right now.

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  13. We have liver at least once a month.

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  14. I remember my dad once plonked a huge cow tongue on the table and that was it for me when it comes to Meat that isn't part of the regularly scheduled plan

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    1. It shouldn't have been presented that way, they are supposed to be pressed in such a way that they don't really look like tongues.

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  15. Before I became a pescatarian I tried liver, kidney and tongue. They weren't my preferred meat but I didn't hate them. I loved pate and ate it a lot. Great choice for "O" Jo.

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    1. Thanks Pinky. What made you into a pescatarian? I like fish but.......

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  16. My dad tried to get us to eat liver as kids. To this day the four of us have yet to try it.

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    1. Well if you ever want to try it, this recipe is the place to start.

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