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 something 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

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