Gizzada Recipes

GIZZADA

Steps:

• Place flour in a large bowl, add sugar and salt and mix well. Shred the cold margarine and shortening, add to the flour and rub in until the mixture looks like fine breadcrumbs. Add cold water to the flour mixture and gently mix to form a pastry dough. Do not knead. Cover the pastry and place in the refrigerator to relax for about 15-18 minutes. Lightly dust the work surface with flour. Remove pastry from the refrigerator and place on the floured work surface.Use a lightly floured rolling pin to roll out the pastry. Use a 3 1/2 - 4 inch cutter to cut rolled pastry into circles. Crimp the edge using the thumb of one hand and the thumb and fore finger of the other hand. Place on a cookie sheet, fill each with about three tablespoons coconut mixture and bake in a pre-heated oven at 205 degrees C or 400 degrees F for 15-20 minutes.

SOUTHERN FRIED CHICKEN GIZZARDS

Steps:

• Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
• Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

CHICKEN GIZZARDS

Steps:

• Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
• Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.