Sep 28, 2013


The Chicken Dance
I'm not talking about a version of the famous "Chicken Dance", I'm talking about eggs, but more precisely eggs mixed with the Hawaiian islands favorite foods. 

Most people like to think of this mixture as a Italian frittata, or Spanish tortilla, which is sort of like a French omelet but the difference is that an omelette is folded over a filling and served as a single serving. With a frittata, or tortilla, the egg and filling are all mixed together, fried, and cut into wedges and served by the slice.

In Italy, the frittata is always fried and never baked. It is called a frittata because it is "fritta" (fried) - derived from the verb friggere, to fry. Other cultures start out frying, but then use the oven to finish off their egg creations. It is thought that this dish probably came from rural areas in Spain or Italy, where eggs were plentiful. They usually contained cooked or sauteed vegetables, herbs, bread crumbs, and cheese. Some recipes included cooked meat or fish, whatever was available and fresh.

Here in Hawaii, we like to use our own local ingredients, kind of an "Island Scramble". These island creations are terrific served warm as a main course, at room temperature as a starter, or chilled and sliced into thin wedges as a pupu (hors d’oeuvre), but they can also be served as a dessert mixed with local tropical fruit. So the next time you are looking for a quick and easy to make meal, using island ingredients, think about "Doing The Island Scramble."

Island Scramble Recipes:
Portuguese Sausage Scramble
The Portuguese settled here in Hawaii many years ago to work in the sugarcane fields. They brought with them their culinary expertise, including the use of linguica or Portuguese Sausage. The spicy and rustic flavor of this sausage, mixed with farm fresh eggs, potatoes, onions, roasted red peppers, and cheese creates the Portuguese sausage scramble.

3 tablespoons olive oil
1/2 pound Portuguese sausage, cut into 1/4-inch slices
1 medium yellow onion, chopped
1/2 pound yukon gold potatoes, peeled and cut into 1/8-inch slices
kosher salt and freshly ground black pepper
2 garlic cloves, minced
1/4 cup diced roasted red peppers
7 large eggs
chopped fresh flat-leaf parsley leaves, for garnish

Heat 2 tablespoons of the oil in a 10-inch ovenproof skillet, preferably nonstick, or cast iron, over medium heat until it shimmers. Add the sausage and cook until lightly browned, about 5 minutes. With a slotted spoon, transfer to a large bowl. Turn the heat to medium-low and drop the onions and potatoes into the skillet. Season with salt and pepper and cook, stirring often, until the onions are translucent and the potatoes are fork-tender, 20 to 25 minutes.

Add the garlic and cook for 1 minute more. Transfer the onions and potatoes and garlic, along with the peppers, to the bowl with the sausage. Set the skillet aside off the heat.

Heat the broiler. Beat the eggs in a medium bowl until fluffy and season with 1 teaspoon of salt and 1/4 teaspoon pepper. Pour the eggs over the sausage-potato mixture in the bowl and gently combine.

Wipe out the skillet, add the remaining 1 tablespoon of oil, and warm it over medium heat. Pour in the egg mixture. Using a rubber spatula, quickly stir to cook the eggs briefly, then jiggle the skillet to settle its contents. Run the spatula around the sides of the skillet to prevent the scramble from sticking. Crank up the heat to medium-high and cook until the edges are set, 3 to 4 minutes. Slide the skillet under the broiler and cook until the top is nicely browned and no puddles remain, 1 to 2 minutes. Slide the scramble onto a large platter and sprinkle with the parsley, or slice it and serve it right from the pan. Serve with fresh Hawaiian fruit. Makes 4 servings.

Asian Chicken Scramble with Bok Choy
Like egg fu young, this Asian inspired scramble uses a delicious sauce.

Ingredients for sauce:
1 tablespoon white vinegar
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1/2 teaspoon freshly grated gingerroot
1/4 teaspoon finely chopped fresh garlic

Ingredients for island scramble:
6 ounces boneless skinless chicken thighs, cut into 1/4-inch strips
1 teaspoon soy sauce
2 teaspoons sesame oil
8 eggs
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons butter
1/2 cup chopped red bell pepper
1/2 cup green onions, thinly sliced
1 cup bok choy, cut into 1/2-inch pieces

Heat oven to 350°F. Place oven rack in upper middle position. Combine all sauce ingredients in bowl; set aside. 

Combine chicken, 1 teaspoon soy sauce and 1 teaspoon sesame oil in bowl; set aside.

Combine remaining 1 teaspoon sesame oil, eggs, pepper and salt in bowl; beat with whisk briefly. Set aside.

Melt 1 tablespoon butter in 10-inch nonstick ovenproof skillet over medium-high heat until sizzling; add chicken strips. Cook, stirring occasionally, 2-3 minutes or until chicken is no longer pink. Remove chicken; set aside. Add 1 tablespoon butter to same skillet; add bell pepper, green onions and bok choy. Cook over medium-high heat 2-3 minutes or until vegetables just begin to soften. Remove vegetables; set aside.

Melt remaining 1 tablespoon butter in skillet over medium heat until butter is sizzling. Add chicken and vegetables to egg mixture; pour egg mixture into skillet. Cook, stirring and lifting around bottom edges with spatula, 1-2 minutes or until eggs just begin to set. Place skillet into oven; bake 8-10 minutes or until eggs are set.

Carefully place a large plate over the skillet; turn the skillet to release the scramble onto the plate. Serve with reserved sauce. Makes 4 servings.

Shrimp & Asparagus Scramble, Asian-Style
Ingredients for sauce:
1 tablespoon white vinegar
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1/2 teaspoon freshly grated gingerroot
1/4 teaspoon finely chopped fresh garlic

Ingredients for scramble:
2 tablespoon extra-virgin olive oil
2 cups white mushrooms, sliced
8 ounces asparagus, cut into pieces on the diagonal
1/4 pound small shrimp, cleaned and chopped
4 scallions, chopped
1 cup mung bean sprouts, plus more for garnish
8 eggs, beaten

Heat oven to 350°F. Place oven rack in upper middle position. Combine all sauce ingredients in bowl; set aside.

In large nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms & asparagus and cook until the vegetables are tender, 5 minutes. Stir in the shrimp, scalliions and bean sprouts and cook for 2-3 minutes.

Season the eggs with salt and pepper and pour over the mixture. Cook, stirring and lifting around bottom edges with spatula, 1-2 minutes or until eggs just begin to set. Place skillet into oven; bake 8-10 minutes or until eggs are set.

Carefully place large plate over skillet; turn the skillet to release the scramble onto the plate. Drizzle the reserved sauce mixture on top and sprinkle with more bean sprouts. Makes 4 servings.

Crab Scramble
1 tablespoon butter or olive oil
1/4 cup pre-roasted potatoes
1/4 cup picked Dungeness crab
3 tablespoons fresh ricotta cheese
salt to taste
3 whole eggs
1 tablespoon chopped chives

Preheat the oven to 350˚ F. Over medium heat melt the butter or olive oil in an oven-proof nonstick skillet. (The pan should measure about 9 or 10 inches in diameter.) Saute the potatoes for 1 minute. Beat the eggs in a bowl, season lightly with salt, and add to the pan. Turn the heat to low, stir in the crab meat, and ricotta. Place in oven on middle rack and cook for 6-7 minutes or until the scramble has gently risen. The scramble should be gently cooked throughout, but not dry. Allow the scramble to rest for 1 minute, and then carefully slide it onto a warm plate. Garnish with chopped chives. Makes 2 servings.

Bacon, Brown Rice Scramble with Edamame
1 cup brown rice
4 thick cut bacon slices, cut into 1/2-inch pieces
4 scallions, thinly sliced (whites and greens divided)
1 cup frozen, shelled edamame (soy beans)
6 eggs
3/4 cup sour cream, divided
1/2 teaspoon kosher salt

Prepare rice according to package directions. Preheat oven to 400˚F.

While rice cooks, saute bacon pieces in a 10-inch oven proof skillet over medium heat until starting to crisp, about 5 minutes. Drain off all but 1 tablespoon bacon fat, then add the scallion whites and edamame (or if desired, use 1 cup frozen green peas) to the bacon in the pan and saute one minute.

Add the cooked rice, and saute one minute. Whisk together the eggs, 1/2 cup sour cream, and the salt, and add to the pan, swirling gently to distribute the egg mixture evenly throughout the other ingredients. Cook undisturbed for 2-3 minutes, until edges look set then place the pan in the preheated oven until set in the center, about 10 minutes further.

Mix together the scallion greens with the remaining 1/2 cup sour cream, and serve the scramble in wedges topped with a dollop of the scallion cream. Makes 6 servings.

Mushroom & Potato Scramble
1⁄2 cup plus 2 tablespoons olive oil
6 cloves garlic, finely chopped
1 large russet potato (about 3⁄4 pound), peeled and thinly sliced crosswise
1 medium yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1⁄2 pound fresh shitake mushrooms, stems discarded and caps sliced 1/4 inch thick (or use cremini or white button mushrooms, sliced)
1⁄4 cup chopped flat-leaf parsley leaves
6 eggs, beaten

Heat 1⁄2 cup oil in a 10" nonstick skillet over medium heat. Add garlic, potatoes, onions, and salt and pepper; cook, stirring, until softened, 13–15 minutes. Using a slotted spoon, transfer potato mixture to a bowl, leaving oil in skillet. Increase heat to medium-high and add mushrooms and salt and pepper; cook until softened, 5–6 minutes. Transfer mushrooms to the potato mixture; let cool. Set skillet aside.

Combine parsley, eggs, and salt and pepper in a large bowl. Add cooled onion–mushroom mixture; stir. Set aside for 10 minutes. Heat 1 tablespoon of oil in reserved skillet over medium heat. Add egg mixture; cook, shaking skillet occasionally, until bottom is deep golden brown (peek carefully, using a spatula) and center is somewhat set, 6–8 minutes. Place an upside-down plate over skillet; invert scramble onto plate. Return skillet to heat; add remaining oil. Slide scramble into skillet, cooked side up, and cook, shaking occasionally, until deep golden brown and just cooked through, 3–4 minutes more. Slide scramble onto a plate. Serve at room temperature, cut into wedges. Makes 6 servings.

Chinatown Scramble
1 tablespoon olive oil
1 large potato, peeled and cut into half inch cubes
1/2 cup onion, chopped
2 cloves garlic
1/4 cup lap cheong, chopped (Chinese sausage)
1/4 cup char siu, chopped (Chinese BBQ pork)
8 eggs

1/4 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated

8 fresh spinach leaves, chopped
1/2 cup fresh crab meat, or canned
salt and pepper to taste
parsley, minced for garnish

Boil potatoes until fork tender, Drain and set aside. Cut into 1/2 inch cubes.

In a mixing bowl, whisk eggs and set aside.

In a large pan or skillet, heat oil, add garlic and onions and sauté until onions are translucent. Add lap cheong, char sui, potatoes, and cook until golden brown. Stir in eggs, cheese, spinach, and crab, and mix gently. Season with salt and pepper.

Put whole skillet in oven at 350˚F for 10-15 minutes or until the eggs are cooked.

Sprinkle scramble with minced parsley. Makes 6 servings.

Sweet Corn Scramble 
with Adobo Sauce & Avocado
3% of Hawaii's population is Mexican. I love Mexican food and this sweet/spicy corn scramble recipe.

4 eggs
2 tablespoons adobo sauce (I mince canned chipotle chile in adobo sauce (I remove the seeds in the chipotle chile to keep the heat down, then I mince it). You can find it in the Mexican section of your grocery store)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 tablespoon butter
1 ear corn, boiled briefly and kernels removed
1/3 cup parmesan or cheddar cheese
1 avocado, diced, for topping

Beat together eggs, cheese, adobo sauce, salt, and thyme. Over medium heat in an oven-safe pan, melt butter and saute corn for a minute or two. Add eggs and allow to sit undisturbed for 1 minute, then pull edges gently from side of pan to let uncooked egg fall through. Allow to cook undisturbed for 3 minutes, until mostly set, and then transfer to the oven and broil on high for 2 minutes, until top is cooked through. Top with avocado, and serve warm. Makes 2 servings.

Baked Mango Scramble
A Mango Scramble is an easy-to-make custard cake, using fresh island mango, mixed with eggs, to make a wonderful warm dessert, then sprinkled with powdered sugar and served with sweetened whipped cream.

1 tablespoon softened butter
1 tablespoon granulated sugar
1 cup whole milk
1/4 cup heavy cream
2/3 cup all-purpose flour
3 large eggs
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 1/2 cups mango, peeled and cut into slices
1 tablespoon confectioners’ sugar (powdered)

Preheat an oven to 350˚F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter, and then sprinkle the butter with 1 tablespoon of sugar.

In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, nutmeg, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.

Transfer the dish to a heatproof surface and arrange the mango slices in a fan pattern over the hot batter. Pour the remaining batter over the mango and bake for 35-40 minutes, until a knife inserted in the center comes out clean.

Allow the mango scramble to cool slightly for 5 minutes, then sprinkle the confectioners’ sugar over the finished dessert and serve it warm. Makes 8 servings. Note: If you like, serve with whipped cream that has been sweetened with powdered sugar and cinnamon.

Sep 15, 2013

Going TOPLESS... Hawaiian Style

Topless Salmon Ramen Burger
Click on photo to enlarge
By topless, naturally I mean the open faced sandwich... Hawaiian style. The open faced sandwich is popular around the world and is believed to have originated between the 6th and 16th centuries. In those days slices of bread were used as plates, carrying a variety of meats. The food-soaked bread was either eaten by the diner or perhaps fed to the dogs. As our tastes have evolved, as well as the exotic ingredients that are available to us now in specialty shops and local farmer’s markets, the combinations and creations have exploded.

Eggs benedict has been a popular breakfast open faced sandwich in the U.S. for many years, but I would have to give credit to the Scandinavians for their incredible open faced sandwiches. They take one piece of buttered bread and top it with a variety of goodies such as cold steak, shrimps, smoked salmon, caviar, hard boiled eggs, bacon, herring, fish fillets, or liver pate. This is typically complemented by some herbs and vegetables such as parsley, cold salad, thinly sliced cucumber, tomato wedges and/or pickled beets etc., and a condiment such as a mayonnaise-based dressing, all on a slice of bread. Hungry yet?

Naturally Hawaii has a reputation, and a taste for tropical ingredients, as well as seafood, so I've put together a series of recipes for "Going TOPLESS... Hawaiian Style."

Topless Salmon Ramen Burger
The lowly ramen soup mix has come out of the closet. The beef ramen burger is a big hit from New York to Honolulu. I've turned this tasty east meets west dish into an open-faced salmon burger using grilled ramen noodles for a base, topped with fresh local watercress, and salmon cakes topped with a ponzu-wasabi mayonnaise. Great for lunch or dinner, this is island kine grindz at its best!

Ingredients for ponzu-wasabi mayonnaise:
1/2 cup mayonnaise
1 tablespoons ponzu sauce (citrus-soy sauce)
1 teaspoons wasabi paste or powder

1 pack of dried ramen noodles (shrimp flavored)
1/2 egg, lightly beaten, divided in half
3 tablespoons sesame oil

8 ounces of fresh salmon
1/2 egg, lightly beaten (other half from above)
1 green onion, sliced thin
ponzu sauce (I use Kikkoman brand, or make your own, recipe here)
1/2 cup panko Japanese bread crumbs
4 tablespoons canola oil
salt and pepper to taste

1 1/2 cups watercress (leaves only)
furikake seasoning for garnish
shredded red pickled ginger for garnish
pickled kim chee cucumber
sticky short grain white rice (sushi rice)

To make the ponzu-wasabi mayonnaise, simply stir all ingredients together in a bowl. Cover with plastic wrap and chill until ready to use.

Place the ramen noodles in 2 cups of cold water and heat them on high until they begin to boil, but don't put the shrimp flavor packet in yet. When the water comes to a boil, cook for one minute and then the noodles should be done, taste to make sure. Drain the noodles, and transfer them to a bowl, and while they are still warm, mix in 1/2 of the shrimp flavor packet and let the noodles cool. Beat one egg, then gently mix 1/2 of the egg with your noodles. Now separate the noodles equally into two small salad plates. Take two more salad plates and place one on top of each of the plates with the noodles in them, and press down gently to flatten the noodles to about 5 inches round. Refrigerate these for at least 15 minutes, the longer the better.

Put 2 tablespoons of sesame oil in a large fry pan over medium heat. When hot, carefully loosen the noodles from one of the plates with a spatula and transfer to the hot frying pan with a spatula. Grill the noodle cake over medium heat until it is toasted on both sides, about 5 minutes on each side. Add more oil if needed. Remove the grilled noodle cake to a serving plate, cover with foil to keep it warm. Repeat this process with the second noodle cake.

Preheat the oven to 350˚F. Place the salmon on a small foil lined sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove salmon to cutting board. Turn the salmon skin side up and peel the skin off. Remove any grey colored flesh and discard with the skin. Now with two forks, flake the salmon into a small bowl. Add the other half of the shrimp flavor packet from the noodles, the sliced green onions, the other half of the beaten egg, and a splash of ponzu sauce. Put 1/2 cup of Panko bread crumbs in with the salmon mixture and gently mix everything together. Place canola oil in a large frying pan over medium high heat. With your hands, form 2, 4" salmon burgers, then grill until cooked to your liking, about 4 minutes on each side, until browned. Sprinkle each with salt and pepper while hot.

Top the center of the ramen cakes with about 3 tablespoons of ponzu-wasabi mayonnaise, then add fresh watercress leaves on top of the mayonnaise. Top the watercress with a grilled salmon patty and a little more ponzu-wasabi mayonnaise (see photo above). Garnish the mayonnaise with shredded red pickled ginger, and furikake seasoning. Serve each with slices of pickled kim chee cucumber and two scoops of sticky rice topped with furikake seasoning. Makes 2 serving.

Topless Grilled Pineapple-Chicken Sandwich
4 boneless, skinless chicken breasts
1 (12- to 14-ounce) bottle teriyaki sauce, divided
4 (1 1/2-inch) slices King's Hawaiian Sweet Bread
4 canned pineapple rings, drained
4 leaves green leafy lettuce
8 (1/4-inch) slices red bell pepper rings

Place chicken in self-sealing plastic bag along with half of teriyaki sauce. Seal; marinate at least 1 to 2 hours, turning once or twice. Remove chicken from bag. Discard marinade.

Grill chicken breasts over medium heat about 6 to 8 minutes on each side or until done. Baste with remaining teriyaki sauce while cooking, 2 to 3 times.

Add bread and pineapple slices to grill the last few minutes while cooking chicken, turning once to lightly brown both sides.

Top each bread slice with lettuce, bell pepper, chicken breast that has been sliced thinly, and finally with pineapple. Serve immediately. Makes 4 servings. Makes 4 servings.

Topless Steak Sandwich
Ingredients for steak marinade:
2 to 3 tablespoons dried oregano
2 to 3 tablespoons granulated garlic
2 to 3 tablespoons kosher salt
2 to 3 tablespoons dried parsley
1 to 2 tablespoons dried basil
4 cups vegetable oil
24 ounces rib-eye steak, trimmed of fat

Ingredients for sandwich:
butter, for bread
French bread, sliced diagonally
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced 
sliced mushrooms, 
sliced Maui onions, or red onions
provolone cheese, shredded

Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib-eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.

Remove the rib-eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness. Let rest for 10 minutes, covered with foil. Slice steak thinly.

Butter and toast the bread slices and build sandwiches with the sliced steak, red and green bell peppers, mushrooms, onions, and provolone cheese. Broil sandwiches on a cookie sheet until cheese melts. Serve immediately. Makes 4 servings.

Topless Bacon-Avocado-Tomato Sandwich
4 toasted bread slices (Ciabatta, or any of the Artisan breads)
6 slices bacon, cooked and broken in half
1 large avocado, sliced thinly
1 large tomato, sliced thinly
1/3 cup mayonnaise
garlic salt
black pepper

Before assembling sandwiches, toast bread slightly to take some of the moisture out. Lay bread on a cookie sheet. Spread a generous amount of mayonnaise on each slice of bread. Then put three bacon halves on top. Top with the avocado, and then with the tomato. Sprinkle tomato with garlic salt and pepper. Makes 4 servings.

Sep 12, 2013

The Offal Truth About Chicken Gizzards

Chicken Gizzards with Mushroom Gravy
Click on photo to view larger
Poultry gizzards are a popular food throughout the world. In Japan gizzards are served yakitori style, marinated and grilled, then served with cold beer. In Portugal, stewed gizzards are eaten as a snack. Grilled chicken gizzards are sold as street food in Haiti and through Southeast Asia. In Hungary it is cooked with paprika. In France, duck gizzards are eaten in a salad. Gizzards are also used in traditional New Orleans gumbo. Elsewhere in the South, where I grew up, chicken gizzards are considered soul food, fried or stewed with gravy and served with grits or mashed potatoes. 

Here on the Hawaiian island of Moloka'i, we enjoy simple living and eating. Because of Hawaii's ethnic mix you can find things in our grocery stores and farmers' markets that you may not know what to do with. I'm talking about things like turkey tails, pig's liver, and tripe, sometimes known as innards or offal. One of those is chicken gizzards. 

I have seen local Hawaiians serve chicken gizzards pan fried with a crispy panko bread crumb coating and served as pupus. However the slow cooked Philippine style adobo chicken gizzards, served the traditional way with steamed rice, is mighty good. The offal truth about chicken gizzards is that they are actually very tasty if prepared correctly. Here are a few recipes for you to try:

Chicken Gizzards with Mushroom Gravy
This is the way I grew up eating chicken gizzards as a child, then considered to be soul food. Try this easy and inexpensive recipe, I think you will like it.


1 1/2 tablespoons canola oil
1 small onion, chopped
1/4 cup chopped celery
8 fresh button mushrooms, sliced
2 cloves fresh garlic, minced
1 pound chicken gizzards, quartered
salt and pepper to taste
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can of water
1 tablespoon sweet paprika
1 teaspoon of fresh rosemary, chopped fine (optional)

Place oil, onions, and celery in a large frying pan. Saute the onions and celery until translucent. Add sliced mushrooms, garlic, and the cut up chicken gizzards. Continue cooking for about 5 minutes, or until the gizzards are no longer pink, then add salt and pepper to taste. Add the mushroom soup and water, and the fresh rosemary, if using, stir and cover. Simmer on low heat for about 1 1/2 hours or until the gizzards are tender and the soup thickens to a thick gravy (you may need to remove the cover along the way to allow the gravy to thicken). After about 45 minutes of cooking, add the paprika and stir into the gravy. Serve hot over mashed potatoes or grits/polenta, with a side of collard greens, kale, or Swiss chard, making this a perfect, soulful meal. Makes 4 servings.

Chicken Gizzard Adobo
1 pound chicken gizzards
water (enough to cover and pre-cook gizzards)
6 cloves garlic, crushed and minced
1 cup chopped onion
2 small tomatoes, diced
1 to 1 1/2 cups celery, diced into small bite-sized pieces
1 teaspoon peppercorns
2 tablespoons sugar
3 bay leaves
1/4 cup cider vinegar (or Filipino cane sugar vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce
1 cup water
1/8 teaspoon crushed chili pepper (optional)

Wash gizzards and cut each into 4 pieces. Put them in a pot, cover well with water, bring to a boil and simmer for 30 minutes. Drain and rinse. Clean pot and return gizzards to it.

Add all remaining ingredients to the pot. Bring to a boil and simmer for about 1-1/4 hours until gizzards are tender. Serve warm with plenty of steamed rice. Makes about 4 servings. Note: Many people enjoy the addition of the chicken giblets, hearts, and/or chicken livers to this recipe.

Hawaiian Fried Chicken Gizzards
Chicken gizzards can be tough and chewy if not prepared correctly, but this recipe makes for great pupus (appetizers). 

1 pound chicken gizzards, cut in half
water to cover
1 1/2 teaspoons salt
2 to 3 cups canola oil for frying

Ingredients for coating mix:
1/2 cup flour
1/2 cup panko bread crumbs
1/4 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 to 1 teaspoon paprika, sweet mild
1/4 teaspoon fresh ground pepper
1 egg
2 to 3 tablespoons milk

Place gizzards into a medium saucepan, and cover with water by about an inch. Add salt and bring to a boil. Lower the heat to medium and boil, covered, until tender. Check after about 45 minutes, and if they are not tender, continue to cook in about 15 minute increments, testing after each.

When tender to your liking, remove from heat and let cool. Whisk the egg and milk together in a bowl, set aside. Mix the coating ingredients in a pie plate or other shallow container. Heat the frying oil in a 10 to 12" skillet over medium high heat. (It needs to be hot (375°F) but not smoking)

Remove the gizzards from the liquid and place in the bowl with the egg mixture. Stir until gizzards are all coated and then remove from egg and dip into crust mixture, making sure they are well coated.

Carefully place the coated gizzards into the hot oil and turn the temperature down to just above medium. Fry until golden on one side, turn and fry on the other side. (Since they are already cooked, this will not take as long as actually cooking them) Remove to a paper towel lined plate to drain, sprinkle with additional salt if needed. Let cool slightly and serve with a sweet slaw, or pickled Maui onions. Makes 4 servings.

Chicken Gizzards, Hungarian Style
This is a delicious recipe. If you don't like gizzards, substitute pieces of dark meat chicken like thighs, wings, and drum bones.

1/2 cup onion, chopped
3 teaspoons sweet paprika
1 pound chicken gizzards, quartered
3 garlic cloves
1 cup green pepper, chopped
1 tomato, chopped or 1 cup tomato juice
1/4 cup flour
1 1/4 cups sour cream

Fry onion in oil or butter till light yellow. Reduce heat and rapidly stir in paprika. Add chicken gizzards, cut into quarters, salt and brown. Add garlic, crushed or chopped. Add only enough water to braise, not boil. Cover and simmer until tender, stirring occasionally. When meat softens, add green pepper, tomato and a bit more water or stock. While simmering a few more minutes, blend flour and sour cream together. Add to stew, stirring, till thickened. Serve with asparagus or green beans, and rice or noodles. Makes 4 servings.

Yakitori Style Sunagimo,
Grilled Chicken Gizzards Kabobs

Yakitori is a Japanese dish prepared with succulent pieces of chicken dunked in a delicious barbeque sauce and grilled over a hot charcoal fire. Yakitori is a popular street food very similar to shish kebab. It is sold in take-out eateries and street side food kiosks across Japan. Yakitori is not only prepared from tender chicken pieces but also from chicken organ meat. ‘Zuri’ or ‘sunagimo’ is the term given to yakitori prepared from gizzards.

1/4 cup rice wine or sake
1/4 cup low sodium soy sauce
2 tablespoons freshly peeled and grated ginger
3 tablespoons sugar
1/4 teaspoon dried red pepper, crushed finely
2 garlic cloves, minced finely
1 pound chicken gizzards
5 green onions cut into chunks
cooking spray
10 inch bamboo skewers

Place a small saucepan over a medium heat. Once the saucepan become hot, pour a quarter cup of good quality sake or rice wine into it. Next add a quarter cup of low sodium soy sauce, two tablespoons of freshly grated ginger, three tablespoons of sugar, a quarter teaspoon of finely crushed dried red pepper and two cloves of finely minced garlic. Allow the ingredients to come to a boil while stirring them with a wooden spoon all the while. Continue cooking the ingredients till they have reduced to one fourth of the original amount. This should take approximately 3 minutes. Remove the saucepan with the ingredients from the heat. Allow the ingredients to cool down completely.

In a large bowl pour the reduced soy sauce mixture. Now add the chicken gizzards. Cover the bowl with cling wrap and place the bowl inside the refrigerator. Allow the chicken pieces to marinade in the soy sauce mixture for one hour. After an hour, remove bowl containing the marinated chicken from refrigerator.

Take long skewers (10 inch in length) and thread the marinated chicken pieces and onion chunks alternately. Heat a large grill pan. Coat the grill with cooking spray. Once the pan is nice and hot place the kebabs over it. Brush the kebabs with excess soy sauce mixture.

Cook the kebabs for four minutes on each side. Serve with sushi and mugs of cold beer. Makes 2 servings.