{"id":16914,"date":"2022-02-08T07:43:07","date_gmt":"2022-02-08T12:43:07","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=16914"},"modified":"2022-02-16T10:07:23","modified_gmt":"2022-02-16T15:07:23","slug":"fry-me-a-liver","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=16914","title":{"rendered":"Fry Me a Liver"},"content":{"rendered":"

(Click on any image to view it in high resolution.)<\/em>
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Feel free to singe along!<\/p>\n

Time for a little post-holiday-cooking-frenzy clean up, starting with spices. If you\u2019ve ever visited the Home Cookin\u2019 section of my website<\/a> you\u2019ve seen a photo of my custom made spice rack; there are 136 within easy reach \u2013 more if I have the energy to bend over to access the bottom shelf. But with that embarrassment of Rich\u2019s comes the obligation and responsibility to purge the aging members from time to time; dried herbs and spices have a limited shelf life. (It\u2019s one of the reasons I don\u2019t offer recipes \u2013 is my powdered cumin the same vintage as yours?)<\/p>\n

In addition to single spices, I also keep some commercial and custom spice blends that come in handy if I\u2019m pressed for time. (Read: lazy.) Sometimes, I\u2019ll grab one of those and amplify it with a hit of an ingredient that\u2019s already in there to emphasize it, sometimes I\u2019ll modify it with a spice that\u2019s not present to bring a different character to the mix. Today I did both.<\/p>\n

The base was baharat, a Middle Eastern heavenly, warm spice blend; I make my version with ground cumin seed, coriander seed and black pepper plus cardamom, cinnamon, nutmeg, cloves, and allspice. Because it was viable but weakening, I adjusted it with additional cumin, coriander, and cardamom and then transformed it with some turmeric for earthiness and color. (Another example of modification: if I had wanted to go Turkish, I would have incorporated mint.)<\/p>\n

That would be the dominant seasoning for the beef liver which I had soaked for a few hours in buttermilk and dredged in seasoned flour (garlic powder, salt and pepper). I pan fried it with sliced onions and a liberal dose of toasted, kicked up baharat. The side dish was long grain rice with julienned fresh basil and fennel \u2013 seeds as well as fronds.<\/p>\n

And if you\u2019re going to singe along, be careful to pay attention when toasting the spice blend.<\/p>\n

You\u2019ll never get to heaven with burnt baharat.
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