Tongue Recipes
Sheila Said:
Do you have any good recipes for gizzards, beef heart, tongue and liver?We Answered:
This is really delicious;1/4 pound chicken gizzards, rinsed
1/2 pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
salt to taste
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup thinly sliced green onions
Pulse gizzards in food processor, then pulse livers.
Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.
Serves 8.
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Carole Said:
Have you a nice easy light on the Tongue Sweet Recipe Please?We Answered:
Yes I do have a easy, light on the tongue, sweet recipe ...... = )Cream Cheese and Pecan Stuffed Berries
20 whole large strawberries, hulled
8 ounces cream cheese, softened
1/4 cup confectioners' powdered sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans
Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.
In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.
Virgil Said:
grilled beef tongue?We Answered:
Beef tongue is one of Sendai's most famous delicacies. It is typically served thinly sliced and grilled on charcoal, with barley rice and beef tail soup.also, check this out:
http://www.kankou-miyagi.net/cgi-bin/ss_…
Dining
(Gyutan Yaki)
Name
Grilled Beef Tongue
Address
Sendai-shi
Description
Grilled beef tongue is said to have originated in Sendai. Try delicious charcoal-grilled sliced tongue lightly sprinkled with salt.
Inquiries
Sendai Tourism & Convention Bureau 022-268-9603 (Fax: 022-268-6252)
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Jesse Said:
Spicy beef tongue recipes?We Answered:
quickest one i could find, sounds good though, doesn't have jalepenos, but i can't see why it couldn't be added if you want more heat:Dersat el'sane, Algerian Spicy Beef Tongue
Ingredients
1 Beef tongue (boil in water for about 20 minutes, peel off the skin with a very sharp knife)
3 tomatoes concassee
2 red bell peppers chopped
1 Onion chopped
2 carrots cut into rounds
1 branch of celery chopped
2 bay leaves
Optional herbs include thyme, basil, flat leaf parsely or coriander leaf.
Vineger or lemon juice, cumin, paprika and turmeric.
salt and pepper
Olive oil
Directions
1. In a big pot saute the onions in olive oil for about 15 minutes over medium/low heat, add the carrots and celery season with salt cook for about 15 minutes. Add the tomatoes, peppers and the peeled tongue. Cover with water. Season with salt using a light hand. (The sauce will be reduced later so in this case you are not salting to taste until the reduction), bring to a boil and reduce heat to a very gentle simmer, add the bay leaves and cook for about 2 hours. Algerians tend to cook tongue to a very soft texture, if you like your tongue a little firmer, well then stop cooking it when it's done to your liking.
2. Remove the tongue from the broth when it's done. Pass the broth and the vegetables through a sieve or a food mill. Add about 1/2 tablespoon of spices, reduce the sauce by 2/3 at a gentle boil, taste for salt, adjust if necessary.
3. Slice the tongue as shown in the first plate and add it back to the broth, add 1 tablespoon of vinegar or lemon juice and heat through. Adding vinegar about 5-10 minutes before a slow cooked soup or stew is done is a very common Maghrebi cooking trick. It brightens up the slow cook flavors.
Melinda Said:
Duck tongue recipes?We Answered:
Dong Jiang Duck Tongue RecipeIngredients :
450 g duck tongue
150 g carrot
1 tbsp shredded spring onion
2 slices ginger
2 sprigs spring onion
Sauce :
1/2 tsp boiling oil
1/3 tsp spicy ginger powder
dash of light soy sauce
(mix the above ingredients)
Marinade :
1 1/4 tsp spicy ginger powder
1 1/2 tsp salt
1 tsp sugar
1 tsp sesame oil
1/2 tsp dark soy sauce
Method :
Rub duck tongue with coarse salt.
Parboil with ginger and spring onion for a while.
Remove, wash and marinate for at least 1/2 hour.
Slice carrot and arrange with duck tongue on plate.
Steam for 20 minutes.
Drain liquid from steaming duck tongue.
Pour sauce on top and sprinkle with shredded spring onion, serve.
Serves 4