BajaWard
Newbie
Posts: 14
Registered: 6-29-2007
Location: Punta Banda, BCN
Member Is Offline
|
|
Pickled Liver Recipe
Higado Curtió - Sirvió como hors d'oeuvre a El Bronco Bistec Casa en Ensenada, B.C.
Pickled Liver - Served as an hors d'oeuvre at The Bronco Steak House in Ensenada.
1. hervir trozos de higado
1. boil cubed liver, I used 2 kilos (4.4 lbs), next time I'll do more, smells up the house but so good! I covered the liver with water and boiled
about 15 minutes.
2. cuando este cociendose, agregar poco vinagre, sal y hojas de laurel
2. When it starts to boil, add vinegar, salt and 3 bay leaves, I used 1 pint of vinegar, could have used more, about a quarter cup of salt, could use
more
3. tirar el agua del higado
3. Drain the water from the liver
4. mezclar el higado con aceite de oliva y chiles jalapena rebanada y consume de pollo
4. mix the liver with olive oil and sliced jalapeno peppers and a little chicken consume, I used 6 jalapenos and 2 bouillon cube dissolved in a cup of
boiling water
5. agregue zanahoria rebanada, cebolla y apio (cilantro opcional)
5. Add sliced carrots, onion and celery (cilantro couldn't hurt), I used 3 carrots, 2 onions, 3 stalks of celery and a bunch of celantro.
6. mezclar todo junto y dejar reposar 10 minutos, en vasija de barro
6. mix everything together and allow to rest 10 minutes, store in crock
Sirva con chiles serranos spsados
Serve with roasted chile Serranos, a cerveza and a shot of Don Julio will make it even better
Saltee Serrano en aceite de oliva con rebanadas de cebolla y curso aplastó pimienta (ajo opcional )
Saute Serrano peppers in olive oil with sliced onion and course ground pepper (garlic couldn't hurt) . Saute until the Serrano peppers wrinkle up.
This takes out the heat but leaves a great flavor.
Delicioso
Delicious, If you don't like this go to MacDonald's and tell them Tio Terry sent you.
Ingredients, Quantities are what I used the last time. Next time I'll double it.
Liver, 4.4 lbs
White vinegar, 1 pint at least, could use more
salt, 1/4 cup
Bay leaves, 3
olive oil, ˝ cup
chicken consume, 2 cubes
jalapeno peppers, 6
onions, 3
carrots, 3
celery, 3 stalks
cilantro, 1 bunch
chile Serrano peppers, 12
ground pepper
garlic, 6 cloves
|
|
|
Oso
Ultra Nomad
Posts: 2637
Registered: 8-29-2003
Location: on da border
Member Is Offline
Mood: wait and see
|
|
I've been pickling my liver for years without all that hassle. I just open a bottle and pour a shot.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
|
|
|
BajaWard
Newbie
Posts: 14
Registered: 6-29-2007
Location: Punta Banda, BCN
Member Is Offline
|
|
Pickled Liver
Yeh, I know what you mean, But believe it or not, It's really good.
|
|
|
Baja Bernie
`Normal` Nomad Correspondent
Posts: 2962
Registered: 8-31-2003
Location: Sunset Beach
Member Is Offline
Mood: Just dancing through life
|
|
Oso!
Don Jimmy told me some great stories about you and I have kept silent and you end up letting the cat out of the bag...........or did you get into the
bag........He said you thought the coming of the ATM had set you free!
Life is good.................Heck it is Baja Great!
My smidgen of a claim to fame is that I have had so many really good friends. By Bernie Swaim December 2007
|
|
|
fdt
Ultra Nomad
Posts: 4059
Registered: 9-7-2003
Location: Tijuana, Baja California
Member Is Offline
Mood: Yeah, what if it all goes right
|
|
| Quote: | Originally posted by Oso
I've been pickling my liver for years without all that hassle. I just open a bottle and pour a shot. |
A well informed Baja California traveler is a smart Baja California traveler!
|
|
|
Al G
Ultra Nomad
Posts: 2647
Registered: 12-19-2004
Location: Todos Santos/Full time for now...
Member Is Offline
Mood: Wondering what is next???
|
|
| Quote: | Originally posted by Oso
I've been pickling my liver for years without all that hassle. I just open a bottle and pour a shot. |
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
|
|
|
Hook
Elite Nomad
Posts: 9006
Registered: 3-13-2004
Location: Sonora
Member Is Offline
Mood: Inquisitive
|
|
| Quote: | Originally posted by Oso
I've been pickling my liver for years without all that hassle. I just open a bottle and pour a shot. |
Where did you find that recipe, OSO? I think I must have the same cookbook.
|
|
|
bajalera
Super Nomad
Posts: 1875
Registered: 10-15-2003
Location: Santa Maria CA
Member Is Offline
|
|
Oso, that was also my gramma's recipe [the one who lived to be 104].
\"Very few things happen at the right time, and the rest never happen at all. The conscientious historian will correct these defects.\" -
Mark Twain
|
|
|
flyfishinPam
Super Nomad
Posts: 1727
Registered: 8-20-2003
Location: Loreto, BCS
Member Is Offline
Mood: gone fishin'
|
|
|
|
|
![[*]](images/xmbforum/default_icon.gif){kind=icon}
