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Dizzy Gizzards High on Happy Pappy

Lawn Ranger
Lawn Ranger Posts: 5,467
edited -0001 30 in EggHead Forum
giz.jpg
<p />In more of an effort to keep from smelling up the kitchen than anything else, I decided to fry up some chicken gizzards (next to oysters,,,raw or fried....one of the world's great delicacies), on the EGG.[p]These were done in a Dizzy Pig Red Eye Express/flour coating, followed by a mustard/milk drench, followed by another coating of REE/flour. They were then fried on the Egg in a cast iron dutch oven that's way older than me (53 yrs.) to a golden brown.[p]Although already a feast fit for kings, the really good part is when they get dipped in Ken Stone's "Happy Pappy Sauce". That's where I'm heading right now.[p]Good weekend to all. I, for one, am really glad to see it arrive.[p]Mike
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Comments

  • ChefRD
    ChefRD Posts: 438
    Lawn Ranger,

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  • Charbon
    Charbon Posts: 222
    Lawn Ranger, Can't find gizzards up here. Do you mean chicken livers in a 1 pound tub? These sure look good. Chicken liver with mushroom, apple and sherry is one of my favorite French Acadian meals.

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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Charbon,[p]
    Nope....gizzards taste like chicken thighs....only more chewy. Never thought I'd eat a gizzard or a raw oyster.....the raw oyster on Bourbon Street in New Orleans (totally sober, btw)....the gizzards at Pinkies Liquor Store (home of the world's best gizzards,....for obvious reasons....not so sober). [p]Find them.....you won't be sorry. I even had them for a late breakfast this morning. Yes, I'm a sick person.[p]Mike

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