SPICY PAN FRIED CHICKEN LIVERS WITH LEMON GARLIC DIPPING SAUCE
This recipe is a mix between the fried chicken livers they sold at the state fair in Michigan growing up, and the fried chicken livers I had in New Orleans. Very good! Even people who HATE liver have drooled over these spicy little gems.
Provided by graniteangel
Categories Chicken Livers
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Soak chicken livers in mixture of buttermilk, hot sauce, and worcestershire sauce for at LEAST 2 hours in the fridge.
- For the sauce you want to mix mayo, sour cream, lemon juice, garlic, old bay seasoning and worcestershire sauce in a bowl until fully incorperated. You want to make it before you fry the livers to give the flavors time to mingle. Place in fridge until just about to serve.
- In a bowl combined corn flour, all purpose flour, black pepper, cayenne pepper, old bay and creole seasoning.
- Add your peanut oil to a large sauce pan. Make sure it's large enough to fit the livers, but leave enough room in between so they are not too crowded. Or you can do them in batches.
- Roll the livers in the dry seasoned mixture and place in the hot pan. Try to keep the heat between Med-high to Med.
- Cook about 8-10 minutes on each side. It depends on the size of the livers. Turn down the temp if they start getting too brown too fast.
- If not sure on their being done, you can just brown them on each side and then pop them in a 350F for about 10 minutes.
- Once done, serve immediately with a generous spoon full of dipping sauce.
Nutrition Facts : Calories 458.9, Fat 36.9, SaturatedFat 8.4, Cholesterol 209.9, Sodium 244, Carbohydrate 19.2, Fiber 0.9, Sugar 4.8, Protein 13.5
TEMPURA CALAMARI WITH SPICY HONEY GARLIC & LEMON GRASS SAUCE
Categories Sauce Fish Appetizer Fry Cocktail Party Low Carb Quick & Easy
Yield 2
Number Of Ingredients 15
Steps:
- Heat heavy sauce pan until hot. Add oil, stir fry ginger, chili and garlic until almost brown. Add black bean and saute for one minute until all the three ingredients flavor is transfered into oil Add brown sugar and cook until sugar and previous three ingredients are well combined and oil separats. Add honey, chili sauce then bring to a boil. Cook for 10 minutes in low heat until all the spice flavor transfer to the liquid. Add lime juice and herb mixture. Cook for another 5 minutes. Thicken with cornstarch and water mixture. Adjust sweetness by using brown sugar. This sauce does not stay in the cooler. I t contain enough sugar and salt to saty over room temperature for two weeks. Fry 4 ounces squid in tempura batter, place on top of rice crepe, drizzle with sauce. Sprinkle with cashew then serve
SPICY LEMON GARLIC SAUCE
Steps:
- Combine everything but the parsley leaves in a disposable foil pan. Cook over the hot side of the grill, stirring occasionally, until the butter melts, about 1 1/2 minutes; transfer to the cooler side of the grill. Proceed to grill your shrimp on the grill. Remove cooked shrimp to sauce, adding parsley just before serving.
SPICY LEMON GARLIC WALNUT SAUCE OVER PASTA
Make and share this Spicy Lemon Garlic Walnut Sauce over Pasta recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta normally.
- In a wide-bottomed flat pan, heat up oil and butter and let it brown a bit. Then add chopped garlic and saute.
- Add chopped walnuts, lemon zest, lemon juice and pasta water.
- Season with salt and pepper and bring it to boil. Add some crushed red pepper for more heat.
- When it comes to boil, lower the heat to low-medium heat and add pasta and toss it in sauce. Let the pasta absorb all the flavors.
Nutrition Facts : Calories 113.7, Fat 12.5, SaturatedFat 4.6, Cholesterol 15.3, Sodium 51.2, Carbohydrate 0.7, Protein 0.2
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