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BX-madman
Well-known member
Boil gizzards for 1.5 -2 hrs
Boil peeled and cut up green bananas until tender
Drain both
In a saucepan, Sautee in about 1/2 cup of olive oil, a whole white onion, tablespoon of black peppercorns, 4-5 Bay leaves and about 1/2-1 cup of white vinegar
Dump the gizzards and bananas
Mix thoroughly
That was my go to meal for a long long time. I could eat that meal hot as its done or cold straight from the fridge.
Boil peeled and cut up green bananas until tender
Drain both
In a saucepan, Sautee in about 1/2 cup of olive oil, a whole white onion, tablespoon of black peppercorns, 4-5 Bay leaves and about 1/2-1 cup of white vinegar
Dump the gizzards and bananas
Mix thoroughly
That was my go to meal for a long long time. I could eat that meal hot as its done or cold straight from the fridge.
@Rusty, I never posted this last week… Oyster Stew
Ingredients -
4 tablespoons (1/2 stick) plus 2 tablespoons butter
2 tablespoons flour
1 cup chopped onions
1/2 cup chopped celery
2 cups milk (I add heavy cream as well, thickens it)
2 dozen oysters, shucked, drained and reserve liquid
Salt and cayenne
Fresh black pepper
1 tablespoon chopped garlic
1/4 cup chopped finely chopped parsley
Directions -
In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk (cream) and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Serve and enjoy
Ingredients -
4 tablespoons (1/2 stick) plus 2 tablespoons butter
2 tablespoons flour
1 cup chopped onions
1/2 cup chopped celery
2 cups milk (I add heavy cream as well, thickens it)
2 dozen oysters, shucked, drained and reserve liquid
Salt and cayenne
Fresh black pepper
1 tablespoon chopped garlic
1/4 cup chopped finely chopped parsley
Directions -
In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk (cream) and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Serve and enjoy
@BX-madman @JB_rD81 @Rusty y’all are making it hard on a fat man! Sitting here in line waiting on kid to get out of school… I wasn’t hungry til now! Hahaha
DarthSocrates
Well-known member
Im fasting today for a medical procedure tomorrow and I should have never started reading this thread. Although I will say that I can’t do organ meat. Nutrient wise, its the best for you, but Liver was about the worst thing I have ever tried (and onions are disgusting to me). I like that people eat everything they kill, but I would have to share the organs with someone or something else (my dog will eat anything).
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