I have had a very strong craving for biscuits and gravy and I had some today. I ate and my hunger is statisfied and so are my tastebuds. I also love this dish on rice, noodles or mashed potatoes.
In a mortar and pestle add 1 pinch each of celery seed. black peppercorns, sage then grind in to a coarse powder. Wash 1 kilo or 1lb of gizzards place in a bowl. Add the contents of the mortar and pestle, 1 pinch each of tarragon. marjoram, 3 dashes each of lemon pepper, seasoned salt or 3 pinches of vegtea seasoning, 3 dashes each of balsamic vinegar or malt vinegar, Worcestershire sauce, 1 drop each of liquid smoke, hot pepper sauce.
Add 1/4 cup of all purpose unbleached flower to a bowl, add 1/4 cup of peanut, corn, canoloa, sunflower, safflower or canola oil to a cast iron skillet on high heat. Let oil get hot. Turn heat down to low. Coat the seasoned gizzards with the flour and shake off the access before adding it to hot oil. Cover and let fry for 15 minutes. Turn cook for another 15 minutes covered.
Remove cooked gizzards from the oil and drain on paper towel lined plate. Cut 1 onion or shallot in to half moon slices and cook till they are bown. Use the flour left that you dunked the gizards in and add it to the oil to make a rouix. Cook until the rouix is kind of brown. Readd the gizzards and onions. Add 3 dashes or 3 pinches more of vegtea seasoning. Add 4 cups of water and let cook until the gravy thickens. Add 1 more cup stir and cover and cook for another 10 more minutes.
Here is another dish that is cheep yummy and filling. Enjoy.
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