Southern Dirty Rice

Southern Dirty Rice
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I have never had 'dirty rice' before but this does sound very good. Read the Variants in the Recipe Notes section for some tips.
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Southern Dirty Rice
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I have never had 'dirty rice' before but this does sound very good. Read the Variants in the Recipe Notes section for some tips.
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Pulse the gizzards in a food processor or blender, pour into a bowl, then pulse the livers.
  2. Heat the oil in a large non stick pan on medium heat, add the gizzards and onion and saute until the gizzards are starting to brown, 5 minutes or so. Then add the liver and garlic and saute stirring constantly until the liver is browned, 3 minutes or so.
  3. Add the rice and stir until coated with the oil then add the broth, salt and pepper, and the cayenne pepper and bring to a boil then reduce to a simmer. Cover and cook for 20 minutes, the rice will absorb the liquid. Remove from heat and leave covered 5 more minutes, stir then sprinkle with the spring onion and serve.
Recipe Notes

Low cost.

Variants: 1. Use just 375 grams of chicken livers. 2. Use 375 grams of the mixed giblets, meaning hearts, livers, and gizzards. 3. If no food processor or blender (that would be me), run the giblets through a meat grinder with the coarse plate, the wagon wheel.

Adapted from an internet recipe.

Balsamic Chicken Liver

Balsamic Chicken Liver
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Sounds good, on my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Balsamic Chicken Liver
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Sounds good, on my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add the flour and pepper flakes to a large zip lock bag, add a few livers, seal the bag and shake to coat the liver, remove to a plate and repeat to coat all the liver.
  2. Heat the olive oil in a large non stick pan and when heated, fry the livers for 2-4 minutes on each side, depending if you want them pink inside or well done. Season with salt and pepper as desired while frying.
  3. Remove the liver to a plate and cover to keep warm, remove the pan from the burner and let it cool for 30 seconds to minute, then add the balsamic vinegar and return to the burner.
  4. Add the butter and mix well, when combined, return the liver to the pan and coat them with the sauce and heat them through.
  5. Serve with egg noodles or potato and a vegetable of your choice.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Chicken Liver With Mushrooms

Chicken Liver With Mushrooms
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This sounds like it has good potential, and apparently makes a good gravy as well for mashed potatoes. I am going to have to try this one soon.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Chicken Liver With Mushrooms
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This sounds like it has good potential, and apparently makes a good gravy as well for mashed potatoes. I am going to have to try this one soon.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Mix the chicken stock powder in the hot water, set aside.
  2. Heat a non stick pan on medium heat and melt the butter, add the onion and liver, stirring and turning the livers to brown them up and soften the onion, cook for about 3-4 minutes.
  3. Add the mushrooms and the 2 tablespoons of water and cook for about 5 minutes to wilt the mushrooms, then add the chicken stock water, flour, salt and pepper, and parsley, stir occasionally.
  4. Bring to a boil then reduce the temp to a simmer and cook uncovered, stir often to slightly thicken the gravy.
  5. Serve with mashed potatoes or pasta and a vegetable.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Chicken Hearts & Livers

Chicken Hearts & Livers
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Rating: 5
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This is a leftover meal, meaning leftover chicken hearts, livers, potatoes, and any sides from other meals. Low cost and cleans out the fridge or freezer. My wife makes several Thai dishes from chicken hearts and livers, she was kind enough to leave me a few to make a leftover dish, and I had the boiled potatoes and carrot on hand as well, leftover from a previous meal.
Chicken Hearts & Livers
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This is a leftover meal, meaning leftover chicken hearts, livers, potatoes, and any sides from other meals. Low cost and cleans out the fridge or freezer. My wife makes several Thai dishes from chicken hearts and livers, she was kind enough to leave me a few to make a leftover dish, and I had the boiled potatoes and carrot on hand as well, leftover from a previous meal.
Instructions
  1. Heat the potato and carrots or vegetables of your choice (or leftovers) in a pot of simmering water or steam them.
  2. While the vegetables are heating, in a large pan, heat a splash of olive oil, when hot, add the hearts and livers, mix them and make sure they are cooked through.
  3. When just cooked through, add the evaporated milk and simmer until you get a slight thickening.
  4. Spoon the gravy over boiled potatoes, mashed potatoes, or even pasta,
Recipe Notes

Low cost as everything was bought for other dishes.

Variants: Use anything you from meats to vegetables, try and use at least one of each however.

Been making this for years.

Bacon Wrapped… BBQ

Bacon Wrapped... BBQ
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Rating: 5
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My wife and I have been doing this about once a month. Easy, great when family visits and you need to prepare a lot, and is a great way to get the little ones helping out as well. Thais like a good BBQ, and they love bacon, so what started out with just chicken livers and hearts has turned into a using mushrooms, baby corn, small sausages, shrimp, etc. No number of servings is stated, this is a make as much or as little as you like. The ingredients are suggested items but you can certainly use what you like or have on have on hand.
Prep Time
10-20 minutes
Prep Time
10-20 minutes
Bacon Wrapped... BBQ
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Rating: 5
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My wife and I have been doing this about once a month. Easy, great when family visits and you need to prepare a lot, and is a great way to get the little ones helping out as well. Thais like a good BBQ, and they love bacon, so what started out with just chicken livers and hearts has turned into a using mushrooms, baby corn, small sausages, shrimp, etc. No number of servings is stated, this is a make as much or as little as you like. The ingredients are suggested items but you can certainly use what you like or have on have on hand.
Prep Time
10-20 minutes
Prep Time
10-20 minutes
Ingredients
What to Wrap...
Servings:
Instructions
  1. First thing is fire up your grill is using charcoal, if using gas, you can turn that on after everything is prepped.
  2. Open up the bag of skewers, bacon, and get out the veggies and or chicken livers, hearts, sausages, etc. Chicken livers you can leave whole or cut in half, Straw mushrooms leave whole, and for the Shimeji mushrooms you will need to trim off the root ends.
  3. On a plate or cutting board, lay down a strip of bacon so one end is facing away from you, place an item on the end closest to you, and simply roll it up in the bacon, run a skewer this. you can place 3-4 items on each skewer. Place the full skewers on a plate. Continue until everything is wrapped. Cover with foil.
  4. Place the skewers over hot coals on your grill. The cooking time is basically to crisp up the bacon, even for the chicken livers, when the bacon is crispy, the liver will be done as well.
  5. Place cooked skewers on a plate and and watch them disappear while cooking another batch, let people help themselves to the skewers of their choice and serve potato or pasta salad, and corn on the cob on the side.
Recipe Notes

Over all this would be low cost and is a great way to feed a crowd. Get the kids involved, show them once and they will remember, try to keep up with them.

Been making these years.

Chicken Liver, Bacon, and Eggs

Chicken Liver, Bacon, and Eggs
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In keeping with the traditional Thai cooking style of minimal ingredients, I put this together last night just to clean out the freezer. Actually quite good as well. I like quick, easy, and low cost meals, and this fits the bill perfectly. Serve as a breakfast or dinner.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Chicken Liver, Bacon, and Eggs
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Votes: 1
Rating: 5
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In keeping with the traditional Thai cooking style of minimal ingredients, I put this together last night just to clean out the freezer. Actually quite good as well. I like quick, easy, and low cost meals, and this fits the bill perfectly. Serve as a breakfast or dinner.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a cast iron pan heated with just a small splash of olive oil, add the bacon and the chicken livers. Separate the bacon as it cooks and turn the livers occasionally and cook until the bacon is just near crispy.
  2. Push the liver and bacon to one side and crack in the eggs, season with salt and pepper to your liking, and cover with a lid to cook the eggs.
  3. When the eggs are set and the whites cooked through, serve as a breakfast or as a dinner.
Recipe Notes

The bacon is 62 Baht per 200 grams, the liver is about 30 Baht. For 2 servings this is about $1.35 per serving, very reasonable.

My cast iron pan of choice is my 12 inch pan I located here in Thailand, and I am very satisfied with quality. Have a look if you are looking to buy a cast iron pan: Raro Cast Iron Pans they even have recipes listed.

My own creation.

Chicken Giblets & Basil

Chicken Giblets & Basil
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Rating: 5
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Giblets are the hearts, livers, and gizzards, even Thais refer to all these items sold together as giblets. This is how simple a Thai dish can be, and can be made to any degree of heat you like, my wife made this yesterday and she likes it on the spicy side. Minimal ingredients and takes just a few minutes to prepare.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
20-30 minutes
Chicken Giblets & Basil
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Votes: 2
Rating: 5
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Giblets are the hearts, livers, and gizzards, even Thais refer to all these items sold together as giblets. This is how simple a Thai dish can be, and can be made to any degree of heat you like, my wife made this yesterday and she likes it on the spicy side. Minimal ingredients and takes just a few minutes to prepare.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a heavy mortar, grind up the chilies and garlic. Clean the chicken by removing the fat from the hearts and livers, cut the livers into 2-4 pieces. If the gizzards are fresh, clean the gizzards by splitting nearly in half and removing the lining, then chop each gizzard into smaller than bite size pieces.
  2. In a large non-stick pan, heat a splash of olive oil or cooking oil of your choice (see the Recipe Notes for an additional method) and add the livers, hearts, and gizzards, and the chili and garlic paste from the mortar, and just a small amount of water, cook until the liver is no longer pink inside. While cooking, sprinkle in the chicken stock powder and stir that in. Stir the giblets occasionally. When the liver is cooked through, add the basil and stir that in until it wilts. Serve with rice.
Recipe Notes

If you buy the giblets at say Tesco, the cost is about 70 Baht/500 grams. If bought from a local chicken farmer, you can probably get these for about 40-50 Baht/500 grams. The basil and chilies are free from our yard. For 6 servings (based on store bought giblets), this is about 35 cents per serving, even less for 8 servings. Excellent value.

Alternative to olive oil or other cooking oil. My wife rendered the fat from the giblets, which means simply putting the fat in a non-stick skillet and on low heat, let the fat melt until the bits of fat are dark and crunch (makes a good snack). Pour the oil into a clean jar for later use. Use some of this fat to cook the giblets.

Provided courtesy of my wife, Rrayada Thayer.
Thailand.

Fettuccine with Chicken Liver & Mushrooms

Fettuccine with Chicken Liver & Mushrooms
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This sounds really good, pasta, chicken liver, and mushrooms, all favorites. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Fettuccine with Chicken Liver & Mushrooms
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This sounds really good, pasta, chicken liver, and mushrooms, all favorites. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. In a large skillet, heat 2 tablespoons olive oil, add the shallot and a pinch of salt and cook over moderately high heat until the shallot is softened and golden, about 2 minutes. Add the chopped mushrooms and season with salt and pepper and cook until the mushrooms are softened and most of their liquid has evaporated, about 10-12 minutes. Stir in the thyme. Pour the mushrooms into a bowl and set aside.
  2. In the same skillet, heat the remaining 2 tablespoons of olive oil. Season the chicken livers with salt and pepper and coat them in flour, shaking off any excess. Fry liver over moderately high heat, turning once, until browned and crisp, about 3 minutes per side.
  3. Return the mushrooms to the skillet and pour in the marsala (or chicken stock). Cook for 1 minute, scraping up any browned bits from the bottom of the pan (or just use a non stick pan). Add 3/4 cup of the cream to the skillet at a time, allowing the sauce to thicken between additions. Simmer until the sauce coats the back of a spoon, about 3 minutes. Add the pasta and toss to coat. Transfer to a large bowl, garnish with the parsley and serve immediately.
Recipe Notes

Chicken liver will cost about 33 Baht/250 grams, with the pasta and all other ingredients, well under $1 per serving for 4 servings. Very reasonable cost for a good meal.

Shortcut: Heavy Cream.

Adapted from an internet recipe.

Peri Peri Chicken Livers with Bacon

Peri Peri Chicken Livers with Bacon
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Tasty chicken livers wrapped in bacon and BBQ'd. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 people 40 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
20 minutes
Peri Peri Chicken Livers with Bacon
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Tasty chicken livers wrapped in bacon and BBQ'd. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 people 40 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Combine oil, barbecue spice, Peri Peri spice, chutney, tomato sauce and soy sauce in a large bowl.
  2. Marinate the livers in the mixture for about 30 minutes.
  3. Wrap a piece of bacon around each chicken liver and thread onto soaked wooden skewers, two per skewer.
  4. Barbecue over medium to hot coals turning frequently until the bacon is crispy and the livers are cooked through.
Recipe Notes

Chicken liver cost about 70 baht, bacon about 125 baht. We'll say 200 baht, comes out to about $1.50 per person per meal.

Shortcuts: BBQ Spice, Peri Peri Spice.

Provided courtesy of good friend, Denise Georgiades.
South Africa.