The Best Parts of the Turkey

posted Nov 14, 2012, 10:30 AM by Christy Sharp   [ updated Nov 14, 2012, 10:34 AM ]
Along with our regular Thanksgiving preparations I took some time today to prepare dishes for the students.  Today I cooked for them Turkey Offals and they loved them! Panko crusted deep fried Hearts with a Chinese spiced Aoli; Thyme, Mustard and Black Pepper crusted Liver pan fried served with a drizzle of Molasses and Balsamic Vinegar; Gizzards braised with Onions, Oregano and Celery; Kidneys marinated in Lemon-Lime Soda, Amber Agave, Balsamic Vinegar and Thyme pan fried and served with a Lemon-Lime  and Black Lava Salt reduction.