Browned some chicken gizzards in a pan with some onion and a buttload of garlic...deglazed the pan with Cabernet and let it cook down with chicken stock and a can of tomatoes until the gizzards got a little tender and tossed a bunch of red pepper flakes. Put over pasta....holy crap...LOVE chix gizzards

damn jade, all i do is mentally ignore the word gizzard from your post and i am hungry!

are you still pursuing the idea of opening your own restaurant?

do you have a recipe for a roasted bell pepper soup?

Dude..... You need help.

Gizzards are ok,a bit tough and gritty,

I Love fried chicken Livers with gravy and Tabasco..

wheel,

THAT is creativity.

Only had them deep fried with tabasco on em and wash em down with a coke. Didn't have to eat for day after!

tender gizzard?

* 2 1/2 pounds red bell peppers

* 1 tablespoon olive oil

* 1 cup chopped shallots

* 2 garlic cloves, minced

* 1 tablespoon chopped fresh thyme

* 3 cups (or more) canned low sodium chix stock

* 1/2 cup half and half

* 2 teaspoons red wine vinegar

* 1/8 teaspoon cayenne pepper

* Chiffonade of fresh basil

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.

Working in batches, purée soup in blender until smooth. Return to same pot. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.

#3..Wait a minute..did COOPER just say I needed help? COOPER? EATER OF POSSUM AND COON COOPER?

I'm going to buy lottery tickets

you are the MAN! thanks!

"are you still pursuing the idea of opening your own restaurant? "

Yep...hopefully in the next 2-3 years.

No problem KP.....

BTW....kpacedo.....it doesn't say it, but when you cut the peppers open make sure you cut out the whit "ribs" inside as best you can, too. If you don't your soupe will be a little stringy.

I bet you would eat dog **** if I deep fried it and gave you some tobasco.

LMAO!!!

^^^ If you do stick to a small menu.

If you specialize in 10 great dishes over varied meats then you might fill a good niche.

I hate restaurants w/ a million choices i.e. greek diners with 10 page menus.

#13..wrap it in some good thick applewood bacon and I'll consider it.

Andy will be along soon.

Jade,,

A restaraunt.

cool for you !!

keep the dream.

wheel,

Jade wants mountain oysters in bacon?