Your Dreams Coming True In The Kitchen

I guess we are trying to continue our special eating habits by putting a bit of "sex" in it. By that I mean, chicken livers/hearts with ouzo. Braise till all the alcohol is out. Leeks and carrots with rice....veggies with rice. Cheating?? maybe not. So here we go.

Cubed Calf's Liver Marinated In Oregano, Olive Oil, Dried Garlic Flakes. C alf's Liver can be cooked in many ways as long as that heavy odor is overcome. There have been other recipes for calf's liver in this blog, but this is different.

Kokoretsi Courtesy Of Google F ifty days ago was Easter Sunday. Today is  Pentecost .  I propose something completely Greek which is eaten in what the Greeks call P s i s t a r i é s, taverns where everything is cooked on charcoal (lamb, pork, beef, kebabs, chicken etc.). Kokoretsi  can be eaten anytime of the year. However, during the Easter period (Spring) when lambs are young, Kokoretsi is very good and lean. Basically I eat it once or maximum twice a year during Easter. Lots of charcoal needs 1½ hours to properly light, becomes grey...not too hot.  Only then you can either start grilling or barbecuing. Kokoretsi is a typical Greek appetizer. It is not to be eaten as the main course. The following video will show you, in Greek, how to make a Kokoretsi, courtesy of You Tube, on Google. Some of you who do not know Greek will enjoy the pictures and maybe the music. It comes from the north west of Greece, Epiros...typica...

Map of Italy Courtesy of Wikipedia on G F egato alla Veneta means calf's liver Venecian style. It is quick and easy. All it takes is calf's liver and onions. The "Veneto"is one of the twenty regions of Italy, in the north east of this beautiful country. They have a very distinctive accent when they speak. The capital is, of course, Venezia!! Our lovely Venice....Oh how romantic, during winter without all those tourists around...so beautifully sad.....Piazza San Marco and the Basilica, the little narrow streets with little bridges across the canals....Ponte dei Sospiri (Bridge of Sighs) .....the movie Anonimo Veneziano (1970) in Milan...41 years ago.... memories. Slices Of Calf's Liver (left) Bowl With Calf's Liver   In Milk You will need: Serves 6 -  1 kg of fresh calf's liver cut in strips, washed well under cold water and dipped in milk with oregano for at least two hours as per my photo -  5...