# Tuesday, February 03, 2004

OK, I’ve already gotten one semi-snide comment about the chicken liver and smoked pork pie.  As I said, I’m sure it’s not for everyone, but I thought it was really quite tasty. 

And as long as I’m here, let’s talk about chicken livers.  My parents aren’t fans, and so I’d never really had any exposure to the little death bombs until I was in my teens.  My stepmother’s family is big on rumaki at New Years.  If you haven’t tried them, they’re worth the effort:  sauté some chicken livers (do yourself a favor and try to get organic ones, for the sake of your own liver) wrap them up in some bacon with a piece of water chestnut, and broil until the bacon is done.  Best served with some Chinese-style hot mustard.  For the faint of heart, green olives make a fine substitute for the livers.

My son, who is 8, loves rumaki with a passion.  This turned out to be the first time in many years that we didn’t spend New Years with my stepmother’s family, so he begged me to make him some myself.  I’ve got to say, cooking chicken livers is pretty nasty, but they tasted great. 

I’ve been wanting to try making some Jewish-style chopped liver, and just haven’t gotten around to it yet.  The grocery store we frequent (New Seasons Market) only has large quantities of organic livers every once is a while, and I haven’t gotten the timing right yet.  Maybe for Passover.  I’m not Jewish, but when it comes to food, I try to hit all the holidays regardless of denomination.  :-)

Tuesday, February 03, 2004 6:38:37 PM (GMT Standard Time, UTC+00:00)  #    Comments [1]Tracked by:
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Tuesday, February 03, 2004 8:59:07 PM (GMT Standard Time, UTC+00:00)
Having never really had liver, I couldn't (and really shouldn't) comment on the delictible nature of liver (although Liverwurst is one of my favorite lunch meats).

I've never even heard of rumaki before, but from the recipe that I found, it sounds good and I'll have to give it a go.

"The liver, is marinated in a mixture of ginger, garlic and soy sauce, and a slice of water chestnut are wrapped in a strip of bacon. They are placed on a skewer before grilling or broiling. Rumaki is served hot. "
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