Still thinking outside the box, I came up with two new sources of protein, just to break out of the usual beef/chicken/fish cycle. Always faithful to the principle of buying what's fresh in the market, I didn't hesitate for one second when I found beef tongue at the store. I love tongue, so I knew for a fact that this one will be a success. I never had to cook it before, I always relied on my aunts for that. When I first came to New York, I used to get a delicious smoked tongue that you only had to boil and serve. Then it disappeared from the markets. So this one will have to do. This is the first time I have to deal with fresh beef tongue. But I'm not intimidated. The traditional recipe is very easy: you only need time to fully cook the tongue. So I checked out the recipe, and decided to tweak it a little bit. You'll need:
1 whole beef tongue
1 medium onion
3 cardamom pods
4 cloves
2 bay leaves
2 tsp celery salt
Salt and pepper
Rinse the tongue and put it in a pot large enough to have it covered with water. Bring to a boil. Drain and discard the water. Rinse the tongue again, clean the pot and fill it with water. Return the tongue to the pot, cover and bring to a boil. Add all the other ingredients. Keep the pot boiling over medium heat. You can keep the pot half covered for at least 2 1/2 hours. (The bigger the tongue, the longer it will take to cook). Every now and then check the pot: add water if it needs, and turn the tongue on the other side. When the tongue is tender, it's ready. Remove it from the pot to a platter. Discard the water. When it's cooled enough to handle, remove the skin. If it is really well done, it will come out easily when you pull it with your fingers. At this stage some cooks like to brown it whole in some butter. If you'd like that, go ahead. I didn't. Slice the tongue and serve.
You can use the leftovers as a topping for a chef salad, or in a sandwich with a little mustard, lettuce and tomato.
EASY CHICKEN LIVERS
How many times you looked at chicken livers in the store and said to yourself "Nah, it's too much work!" Well, it isn't. I'm giving you a basic recipe for chicken livers that you'll love and you'll have it ready in minutes. I'm not kidding, I mean literally in minutes. It's very nutritious, and since it's easy to make, you'll probably have it more often than you think. You'll need:
2 containers of fresh chicken livers (about 1.8 lb)
1 tbsp frozen onion/garlic mixture
1/2 to 1 tbsp butter
Salt and pepper to taste
Rinse the livers under running water, checking to make sure that the bile pouch (a dark green pouch about 1/2 inch long) is been removed. If not, remove it carefully so it doesn't burst and ruin the whole thing. Also remove all visible fatty parts (very small). Drain livers in a colander. In a nonstick skillet, mix the livers with the onion and garlic. Add salt and pepper. Stir over medium heat until its liquid is absorbed and the livers are browned on all sides. Make sure not to break the livers while stirring. Add 1/4 to 1/2 cup of water. Stir and let reduce to a slightly granulated sauce. Add the butter. Stir to coat. You're done.
Serve over rice pilaf and a vegetable of your choice.
NOTE: Do not add the butter while the livers are still in their liquid, it will prevent them from completely browning and will diminish the flavor.
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