Gizzards - I need help
I need help in preparing gizzards. Feel free to offer any tips or advice on the gizzard. I have about a cup of gizzards in my freezer waiting for me to do something with them. Read on, this is my story of the gizzard.
local organic free-range gizzards
local oraganic smoked lard
locally made fettucine
This is the 1st time I have cooked gizzards. My grandmothers and my mother used to cook these things, and never made me eat the dishes they cooked with them. I took no interest in gizzards, tendons, even liver as a child, and I never watched my relatives prepare gizzards. To prepare my dish, I made a mistake in not calling my mom, and not googling gizzards for cooking tips and help.
When we was in Lesmont, France, a tiny little town with only one restaurant that closes at 8 pm, I had the most delicious salad course at the tiny restaurant (will blog about this place later). The salad was a lovely bed of green lettuce, then sprinkled on top were bits of lardon, diced sauteed gizzards, and a hot poached poulet egg. When I tapped the egg with my fork, egg yolk oozed warmly over the salad making a rich sauce. The French lardon, please, there is nothing better than this version of pork and pork fat! I just can't go back to industrial packed USA bacon. The gizzards seemed to have been sauteed in the lardon fat, and had such a great tender bacon texture. I was trying to recreate this gizzard experience. The bacon source I have here in TN isn't like the French lardon, but it is good, tasty, and offers the right texture and smokey flavor. If I wanted to add an egg to the dish I have a great local organic free range egg supplier. Even the gizzards are from a good local farm. The crux of the issue is how I prepared and cooked the gizzards.
Ok, please, anyone out there cooking gizzards these days? Let me know what I should do with my gizzards to make a good gizzard dish!