Captain Save-A-Meal

Now I’m a country girl born and raised in Newport News, Virginia. Southern food is one of my favorites but I can’t eat it all the time. I consider me eating it a cheat day basically. A treat! Even a delicacy. I daydream of calorie heavy fried food! Grease! Oil! Salty! Hot sauce! FAT!!! Organ meat!!!

Man…I love my fried giblets, livers, and hearts. Typically make them only for myself and make the kids a different meal just because organ meat is an acquired taste. When I’m super desperate, I’ll stop at Bush’s chicken in a heartbeat to pick some up and kill my southern craving. Last night I wanted to see if I could get the kids to eat them and I came up with a way to disguise them. I learned with kids you can get them to eat just about anything just don’t tell them what it is. Because I swear once they know, there is this immediate wall they throw up where they start judging before they even taste it. I kept them out of the kitchen and told them I was making chicken with a special sauce. I hid the meat in the frig so no heads up. They just went about their lives playing video games and paid me no mind.

“Just the let us know when it’s ready.”

“Cool…”

Welp… no because there was complications with the meal. I’ll get to that later…

Chicken Hearts and Giblets in a Red Pepper Sauce

Ingredients:

Meat:

1 lb of chicken giblets cut in smaller cubes

1 lb of chicken hearts

Seasoning salt, garlic powder and black pepper

2 eggs and flour to batter

vegetable oil to deep fry

Red Bell Pepper Sauce:

3 red bell peppers sliced

1 lime

4 cloves of garlic chopped

1 whole onion chopped

2 serrano peppers chopped

1/2 cup of red wine

1 teaspoon of cumin

2 tablespoons of soy sauce

1/2 cup of chicken broth

sea salt and black pepper to taste

Vegetable Side:

Frozen stir-fry mixed vegetables

sea salt, garlic powder and black pepper to taste

vegetable oil to sautee

1/2 stick of butter

First I sliced the giblets into smaller pieces to make them easier to chew. Put the hearts and giblets in a large bowl and crack the two eggs into the bowl. Mix them around to coat the meat in egg. Then season liberally with the seasoning salt, garlic powder and black pepper. Then toss the meat with flour until well coated. Heat up a medium sauce pan with a lot of vegetable oil. Deep fry the meat until a golden brown color. Make sure to rotate the meat so each side is cooked thoroughly. Using a strainer spoon ladle scoop out the meat and place onto a plate covered with a paper towel to remove excess oil. Then place this meat into a larger wok with chopped scallions and set aside.

Now for the vegetable side. I simply sauteed the frozen mix in a little vegetable oil and season with sea salt, garlic powder, butter and black pepper to taste on medium heat. This takes about 15-20 min and turn down on a low heat to keep warm.

Lastly…. ugh the Red Pepper sauce. The original way to make this sauce was to put all the vegetables, wine and chicken broth into a blender or food processor until it becomes a smooth mixture. What happened last night was both my blender and my food processor STOPPED working. They straight broke on me y’all!!! OMG I was so livid especially after getting this far! I was ready to give up until I remembered I do have a juicer? A juicer!

It had the thickest layer of dust on it. I was scrubbing it down freaking fuming! Like what the heck is this sauce even gonna be at this point? I was like if this doesn’t work. I’m just gonna order a pizza for the kids and what I made so far, eat myself.

I juiced all the vegetables and put the mixture in a bowl. Ugh the dang juicer…

All the juice was collected and poured into a bowl. Then added red wine, cumin, soy sauce, chicken broth, sea salt and pepper to taste. Stir the mixture. It was a thinner consistency as to be expected. But also as an FYI the heat from the serrano peppers was lost. Using a food processor you will be able to get the heat from the peppers. So if you have terrible luck like me you can add some chopped serranos or jalapeños. Lol… say if you are using a juicer. Ugh!

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Next I added just a bit of vegetable oil and the juice into the wok with the meat. Put it on medium heat and stir it up. Let it simmer for around 15 mins.

Now I was very surprised with the outcome. The sauce thickened and coated the meat very nicely! Like wow! I tasted it and it was a winner! The only difference was a thinner less spicy sauce. But it was still very good as the past times I’ve made it. So this is the perfect example of not giving up on a dish. Think outside the box to get it done!

My kids loved it! (it being organ meat and all) and my eldest son’s only issue was…

“You said that this sauce has serrano peppers? My question is where are they?” LOL!

He needs to be a judge on Chopped I swear!

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