Technical Rockabilly

I’m not sure what to call this. I through it together tonight and it’s worth sharing. The liver will taste like liver, but the dish on the whole will taste non-livery.

Ingredients:

• 1/2 lbs beef liver
• 1/2 of a large Kielbasa (polish sausage)
• 1 red bell pepper
• 1 anaheim pepper
• 4 cloves of garlic
• 1 large white onion
• 1 carrot
• 1 tbsp chili powder
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1 can of stewed tomatoes
• 1 cup Chianti
• 1 cup rice

Method:

Brown liver in vegitable oil on medium heat. Add all the raw vegetables and cook until the onions are starting to carmelize. Deglaze the pan with the Chianti and after a couple minutes add the stewed tomatoes. Chop and add the kielbasa. Let this cook until the carrots are soft. Add rice, cover and simmer until rice is done.

I made some great stir fry the other night. I’m going to make a rough set of instructions because I kinda just threw it together.

Ingredients:

• 5 cloves of Garlic
• 1 medium onion
• 2 handfuls of bean sprouts
• 2 small zucchini squash
• 1/2 of a 8 oz bag of pea pods
• 8 oz mushrooms
• 1lb chicken breast
• 1/2 teaspoon red pepper flakes
• 1-2 tablespoons peanut oil
• 1 cup Jasmine rice.

Method:

Heat your wok or skillet over medium-high heat until it is smokin’ hot. (I’d start cooking my rice now according to the packaging of the rice) Drizzle your oil in the wok add onion, mushroom, garlic, bean sprouts, zucchini, and pea pods. Sprinkle in some salt and the pepper flakes. Keep the wok hot and if your food stops sizzling pull it up the side of the wok by stirring with a wooden spoon. Brown the chicken in a seperate pan before adding it to your wok. Continue mixing the whole mess in your wok until the chicken is totally done. Serve over rice or noodles.

Ingredients:

• 1lb chicken breast
• 1 cup Soy Vay Veri Veri Teriyaki or Kikkoman Gourmet Teriyaki sauce (you can substitute your favorite, I prefer the Soy Vay)
• 1 cup plum wine
• 2 cups jasmin or sticky rice
• 3-5 cloves of garlic
• Red pepper flakes
• Olive oil

Directions:

Cover the bottom of a large pan with olive oil, season with red pepper flakes and garlic on medium heat until garlic is soft. Add chicken to the pan and brown the chicken. Remove chicken from the pan to a crock pot, include the seasoned oil, pepper flakes and garlic (if you’re like me, you might want to add another couple cloves of garlic to this now as well). Add teriyaki sauce and plum wine to the crock and cook on high for 3 hours. Serve over rice alone or with steamed vegetables (see rice packaging for cooking instructions).