Monthly Archives: November 2020

Crazy Yummy Holiday Herb Oil

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This will be the first in a series of articles that I will present that include my personal recipes for Thanksgiving that have been tested with my family for over 10 years. I begin the first with a recipe from ChefSteps, yes the joule sous vide people. The chief over there is named Grant Crilly and this chef has serious, mad skills. Last year he came up with this oil infusion procedure which blew my mind. It is the yummiest and most flavorful holiday condiment recipe I have.

This recipe bottles up all the flavors of Thanksgiving into a fragrant, delicious herb oil so you can use it to liven up any holiday meal. If you’re anything like the rest of America, you’re probably loading your cart at the grocery store with one-ounce packs of fresh herbs for holiday meals. Not only are those expensive, but they wither and blacken quickly in the refrigerator. It’s a much better idea to make this oil instead.  Make this herb oil and you will have a flavorful oil for drizzling on everything in the next month.

Holiday-Herb-Oil in Microsoft Word FormatDownload

Disney’s theme park division loses $2.4 billion

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The coronavirus cost Disney’s theme park division $2.4 billion as Disneyland remains closed, cruise ships are docked and Disney World is open at a limited capacity, the company disclosed Thursday in its quarterly earnings report.

But looking ahead, executives expect the next few months to be busy in Orlando since about 77% of the park reservations are booked for the next quarter, including an almost completely full Thanksgiving holiday.

Disney CEO Bob Chapek said the reopening is going well enough for Disney World to raise occupancy from 25% to 35%, adding he believes it is still possible to maintain 6 feet of social distancing among visitors with the higher number of people allowed inside.

For the company, it’s a hopeful sign as Disney theme parks try to rebound from the global pandemic.

“We’re very pleased by how we have become adapt at operating under these constraints,” Chapek said during Thursday’s earnings call. He said Disney has a proven track record of running theme parks with new strict safety rules several months into the pandemic reopening.

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Fried Chicken Livers

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Southern Fried Chicken Livers! Love them or hate them? I happen to love them and have since I was a child. I wasn’t even tricked into eating them. I knew exactly what they were and have liked them ever since my first crunchy bite.  In case you’re thinking you don’t care for chicken livers, you may have had them in dishes and weren’t even aware of it. For instance, they are a main ingredient in preparing Cajun Dirty Rice. The chicken livers are what give the rice the “dirty” look.  Chicken livers are also part of making the beloved giblet gravy for holiday meals.

Fried Chicken Livers

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Course Appetizer
Cuisine American
Servings 2

Ingredients
  

  • 1 lb chicken livers trimmed

Marinade

  • 2 cups buttermilk full fat
  • 1/4 cup Louisiana Hot Sauce
  • 1 1/2 TB soy sauce

Breading Dredge

  • 2 cups AP Flour
  • 1/4 cup cornmeal
  • 1/4 cup seasoned breadcrumbs
  • 2 TB Cajun seasoning
  • 3 tsp baking powder
  • 1/2 tsp Redmond Real Salt

Remoulade

  • 1/2 cup Mayo
  • 1 TB grainy or creole mustard
  • 1 clove garlic
  • 1/2 TB creamed horseradish
  • 1/2 tsp Worcestershire Sauce
  • 1/2 tsp lemon juice or pickle juice
  • 1/2 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1 tsp fresh parsly chopped

Instructions
 

  • Preheat deep fryer to 350 degrees.
  • In a large bowl, whisk 2 cups of the buttermilk with the hot sauce and soy sauce. Add the chicken livers and turn to coat. Cover and refrigerate overnight.
  • Remove the livers from the buttermilk, then dredge them in the flour mixture. Set aside to allow coating to adhere to the protein.
  • Drop half the coated livers into the oil and allow to cook for minutes.
  • Remove from oil and allow to cool for a bit.
  • Remoulade: Combine the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).

Notes

The Cajun seasoning that is used is Tony Chachere’s Creole Seasoning.
The bread crumbs used were the Progresso Italian Style bread crumbs.
The livers can be marinated in the buttermilk for as little as 4 to 6 hours for a bit more toothy feel in texture. Overnight will produce a smooth and creamy product.
This recipe can also be done with the dry, wet, dry method of dredging for a thicker batter.
Keyword chicken, livers