Poultry Gizzards and Hearts

Nothing like going out of town for a few days to encourage one to clean out the fridge.  I found a recipe for gizzards that incorporated Thai seasonings and adapted the veggie portion with what was at hand.

About 300 grams poultry gizzards and hearts, fat removed as far as possible
1/4 -1/3 red onion, sliced and chopped
1 baby bok choy, diced

about 1/2 or so from a pack of oyster mushrooms, stems removed, and broken into small pieces
1/2 teaspoon of sesame oil

two cloves garlic, minced
1/4 cup red wine
Splash of Thai fish sauce
grated fresh ginger
Ground galangal root

ground pepper to taste
about 5 – 6 slices green cabbage, sliced thin and then coarsely chopped 
1 teaspoon white sesame seeds|
fresh cilantro 

Put the gizzards and hearts into a pot of water, bring to a boil (remove foam when it rises), and allow to simmer 30-40 minutes.  Remove.

gizzards and hearts

When cool cut hearts into halves, and gizzards into thin slices (1/4 inches), removing any tough parts.

Lightly brown the garlic in a skillet with a minimum of oil, then add all ingredients except sesame seeds and cilantro (you  add maybe a 1/4 cup of the gizzard/heart cooking water, save the rest for another recipe or soup).

Cook liquid down, stirring often, maybe ten minutes.

Add cabbage, and cook about 3-5 minutes longer, and transfer to a plate.

Sprinkle sesame seeds and cilantro over the top, and either serve immediately, or chill to serve as a salad (atop optional leaf lettuce).

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About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
This entry was posted in Cooking, Offal, Poultry and tagged , . Bookmark the permalink.

5 Responses to Poultry Gizzards and Hearts

  1. Someone after my own heart – I love ALL offal – so glad you do too! Yummm….another yummy way to eat gizzards and hearts 🙂

    chow! Devaki @ weavethousandflavors

    • Thanks! I like nearly all offal — I do prefer liver done as a spicy pate (not that standard liver n onions), and for some reason pork tongue is rather slimy in any incarnation I’ve yet seen it served in.

      Chow back!

  2. Carolyn says:

    NOT appetizing when you show it in its raw form, sorry. 😛

  3. Pingback: Recipe of the Day for Saturday and Sunday | Following My Nose

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