Monday, September 26, 2011

Pan Fried Turkey Liver

Pan Fried Turkey Liver
My mom used to cook liver deep fried, sauted or steamed with Chinese herbs. 
Here is another way to cook liver, also. This pan fried turkey recipe is delicious! One of my favorites.

 If your liver is cold, let it warm to room temperature before cooking. I like to cook them through but still creamy inside.
Turkey liver tastes better than chicken liver in my opinion. Try it for yourself and let me know...

4 turkey liver
2 teaspoons paprika
1 sweet onion
4 tablespoons butter
8 strips bacon
11/2 tablespoons balsamic vinegar
1/4 cup tablespoon  dry white wine
1/4 cup chicken broth
salt and pepper


Marinate liver with salt, pepper and paprika. Set aside
Heat  2 tablespoon butter over medium heat and caramelize onion. Season with salt and pepper. Set aside.
Heat stainless steel pan over medium heat.  Add bacon and cook until crisp. Transfer bacon to paper towel to drain. Set aside.
Deglaze the pan by adding wine, balsamic vinegar and chicken broth to make sauce. Cook until the sauce reduces by half, stir in 1 tablespoon butter . Add salt and pepper to taste.
Heat 1 tablespoon butter over a  medium low heat. Pan fry the liver, cover 3-4 minutes on each side.  Serve liver with onion, bacon and the sauce.

Saturday, September 24, 2011

Corn Fritters Recipe

Corn Fritters

I guess this was the last best sweet corn of the season. Ben got it today from the Amish market. I boiled some corn on the cob and it was so sweet. From the country I am came from we never have corn this fresh and this sweet...really...really sweet, like honey!
So with the rest of the corn I made these corn fritters...and they were gone so fast. It was the best corn fritter I ever ate! light crispy...crunchy and very sweet! One  important key to make these delicious corn fritters is use local fresh corn. Do not use can corn! I saw many recipes use canned corn and add sugar in the batter. But with the good fresh don't need that. Just follow the recipe below...I bet you won't regret!


16 oz  corn kernels, take 5 oz and put in  blender to mash.
1 shallot, minced
2 cloves of garlic, minced
1 egg
2 green onion,  chopped
2 tablespoons all purpose flour
2 tablespoon rice flour
1 teaspoon  kosher salt
1/2 teaspoon coriander powder
1/2 teaspoon pepper
Oil for frying


In medium bowl combine corn, minced shallots, garlic, green onion and egg . Mix in all purpose flour and rice flour. Add pepper, coriander, and salt .
Pour oil 1 inch deep on pan and preheat oil in medium heat for 5 minutes.  Drop the corn mixture by tablespoons, do not over crowd. Cook 2 minutes each side, or until golden brown.
Drain with  paper  towel and serve when its warm with spicy sauce (optional )

Cerely Root ( Celeriac) Soup

Celeriac Soup


4 cups celery root, diced
1/2 cup onion, chopped
2 cloves garlic, chopped
3 tablespoon unsalted butter
3 tablespoon all purpose flour
2 cups chicken broth
2 cups whole milk
1/3 cup heavy cream (optional )
kosher salt and white pepper to taste


In a medium stock pot over medium low heat melt the butter. Add the onions and garlic along with a pinch of salt. Gently sweat until the onions are translucent.
Put in the celery root, continue cooking until softened.

Sprinkle in flour, stir to combine. Add the chicken broth and milk a little at a time and keep stirring until a smooth thick broth forms. Turn the heat up to medium and simmer. Watch carefully and stir often so  the bottom does not scorch. After the celeriac is cooked throughly season with salt and pepper.

Process the mixture with an immerse blender until smooth. Or let it cool and process with a regular blender.
Return to the pot and simmer. Add the heavy cream if you prefer the soup creamier.
Serve with some chopped green onions.