Wednesday, December 25, 2013

Chicken Gizzards & Cabbage

In life and in food, I've never been a fan of the common or plain.  My 8 year old would be happy to eat french fries and chicken everyday, but I'm always looking for new inventions and interesting flavors to explore.  In 2013, several Little Rock restaurants gave to us great new items to help us escape the everyday ordinary.  Thank you!  Check them out in my friend Daniel's post from Eat Arkansas:  The 5 Best Bites of 2013.  I was thrilled to see that the Trotters - aka pigs' feet from South on Main made the list as well as the Tongue & Cheek dish from Table 28.

Even my good friend Monika admitted to her severe discomfort of items such as bone marrow, sweetbread, and oxtail.  But she was open to trying every unusual item ordered at my birthday dinner.  It seems like she isn't the only one - I'm hearing from more and more people about their enjoyment of things like beef cheeks from Hillcrest Artisan Meats.  Chicken livers from Natchez.  Escargot from Terry's Finer Foods Restaurant.

So I give to you a chicken gizzard recipe.  My friend Angelica and I bonded over our love of chicken gizzards, Beverly Hills 90210, and tequila our freshman year in college at the University of Arkansas.  My friend Chef Donnie Ferneau brought gizzards to an outdoor cooking class that we hosted around our poolside grill last summer.  He threw them on the grill and we dipped them in barbecue sauce.  Some of the class attendees tried them for the first time and really enjoyed them!  If you know Angelica or Donnie (like a lot of people in town do), then you'd agree if those 2 like these chicken parts, then they are officially cool.  Gizzards are very inexpensive, and they possess an unusual texture that I like to chew on from time to time.  When we were in college, you could order these at KFC.

  • 1 package of chicken gizzards
  • 1/4 cup of dry white wine
  • 2 tbsp fish sauce
  • 1 tbsp tamari or soy sauce
  • 1 tbsp turbinado sugar
  • 1 tbsp garlic powder
  • 1 tbsp Ferneau Seasoning
  • Half head of savoy cabbage, shredded
  1. Place the gizzards in a large Ziploc bag.  Add the remaining ingredients and toss to coat well.
  2. Refrigerate overnight.
  3. Heat a large pan over medium high heat.  Add the entire bag with the marinade.
  4. Heat over high heat until boiling, then reduce to medium low.  Cover for 30 - 40 minutes until tender.
  5. Remove the gizzards from the pan, then add the shredded cabbage.  Cook over medium heat until soft.

1 comment:

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