Wednesday, August 25, 2010

Gizzard Vindaloo - A How-to For You

As was mentioned briefly on FB recently, RT found himself in need of some Vindaloo. Vegetable was out, Chicken's great, but I wanted something else. You're probably thinking, pork? Too fat. Beef, same thing. Hmmm, gizzards are meaty, but still chicken and therefore healthy, right? That's what I thought, too. Add potatoes and how bad could it be?
It turned out to be pretty damn tasty. The gizzards were tender and meaty, but they lost most of the gizzard flavor and absorbed the Vindaloo. I think it would also work well with Crawfish. However, I used too many potatoes, so I'll reflect that in the recipe.
Dump One pound(ish) Chicken Gizzards in a pot. Add:1 can tomato sauce
1 can water
1 cup (or 2) white wine
1/4 cup cider vinegar (white recommended, apple is fine)
2 Tbs Minced Ginger
2 Tbs Curry powder
2 Tbs Cumin
3 dashes Cinnamon
1 Tbs Crushed red pepper (optional)
1-2 Tbs La. Hot Sauce

Let the gizzards simmer at a low boil for an hour or so. When they're tender add:
2 large or 3 small Red Potatoes
1 Large Onion (chunked 8 -12 pieces)
1 can Chickpeas
Any Amount of Anything else you like.

Let boil for another hour or so, stirring fairly often. Add water to maintain the consistency you like, and serve over rice.

Since you're undoubtedly asking, "why would you convert(subvert/pervert) an Indian stew to a Rural Americanized Stew and not add carrots. Well, obviously my carrots had gone bad, but they're on the list.

So, take the above recipe and substitute, add, and/or change, anything you like, and have a lot of fun with it.
Good Eatin'