Chicken gizzards (moelas)

[toiga]

Hi there!

Still trying and learning new things but yesterday I did a traditional portuguese recipe while grilling some slices of pork belly.

On a cast iron pot over  it simmered until the coals died out. The smokiness on these was amazing.

Ready to try more recipes on CI inside the lid.



Sent from my ONE A2003 using Weber Kettle Club mobile app

[cigarman20]

I love gizzards but have never done on the grill. That looks really good.  What's in the traditional Portuguese recipe?


Sent from my iPhone using Weber Kettle Club

[AZ2FL]

@cigarman20
Have you ever eaten mullet gizzards?

I castnet saltwater mullet and hot smoke them. Mullet gizzards are saved for a co-worker.
I've tried them, but not a fan of chicken or mullets gizzards.

Cheers

[cigarman20]

Never tried mullet gizzards (guess I never new fish had gizzards).

Chicken gizzards can be fantastic.  First time I had them was at a place called Sal's Birdland. 

They pressure cooked for several hours. Then breaded and deep fried. Last step was to toss in the country sweet style wing sauce.


Sent from my iPhone using Weber Kettle Club

[toiga]

Hi there

same here, never tried fish gizzards.

The recipe, at least my recipe is the following

Moelas à portuguesa

500 g chicken gizzards (cleaned)
½ cup white wine
½ cup beer
2 onions (diced)
2 garlic cloves (diced)
2 bay leafs
Tomato paste
Olive oil
Salt
Chili powder (if you like it)
Dry sweet chili

Wash and clean the gizzards and cut them in half.
In a pot braise the onions until tender. After tender add the wine, beer and tomato paste.
When all is integrated, add the gizzards, the bay leaf, hot chili and sweet chili. Season with salt and pepper to taste.
Boil until tender. Add some water if needed be.
Rectify the seasoning in the end.

[AZ2FL]

Never tried mullet gizzards (guess I never new fish had gizzards).

Chicken gizzards can be fantastic.  First time I had them was at a place called Sal's Birdland. 

They pressure cooked for several hours. Then breaded and deep fried. Last step was to toss in the country sweet style wing sauce.


Sent from my iPhone using Weber Kettle Club

Pressure cooked, breaded and deep fried sounds good, I'll give it a try!!

Thanks

[AZ2FL]

Hi there

same here, never tried fish gizzards.

The recipe, at least my recipe is the following

Moelas à portuguesa

500 g chicken gizzards (cleaned)
½ cup white wine
½ cup beer
2 onions (diced)
2 garlic cloves (diced)
2 bay leafs
Tomato paste
Olive oil
Salt
Chili powder (if you like it)
Dry sweet chili

Wash and clean the gizzards and cut them in half.
In a pot braise the onions until tender. After tender add the wine, beer and tomato paste.
When all is integrated, add the gizzards, the bay leaf, hot chili and sweet chili. Season with salt and pepper to taste.
Boil until tender. Add some water if needed be.
Rectify the seasoning in the end.

Thanks for the recipe, I'll give it a try next time I cast net mullet.

Cheers

[cigarman20]

@toiga thanks for taking the time to share! Will definitely give them a try


Sent from my iPhone using Weber Kettle Club

[toiga]

I Hope you enjoy it.

I usually do enough for two meals. The flavors develop more after resting

Sent from my ONE A2003 using Weber Kettle Club mobile app