i know i know...i'm always posting recipes that are not politically correct any more. can't help it. i do want to eat healthy, but why are the most delicious luscious foods so shockingly bad for our bodies?
so, the cholesterolic carbolicious red meat inner innards all lend themselves to being eaten in *sigh* tiny bite size portions, perfect eating with oxidant rich red wine (good for you right?)...i like to think the champagne bubbles and beer fizz have got to have health benefits too--because those are my preferred poisons.
so here's to the girls who need the iron, from the duck livers (for absorbing calcium--or is it the other way around?--help, manangK! where are you? we miss you!, for avoiding osteoporosis),
and the occasional animal fat from the pork intestine (is that good for anything???). heehee....
duck liver parfait...one of the first things i made by myself as an excuse to raid my dad's liquor cabinet
saute 2 thinly sliced shallots in 2 tbsp. of melted butter until soft and translucent. scoop out shallots into a food processor. put 3/4 lb. duck (or chicken)livers in the butter, and saute until firm and slightly browned but still pink in the center.
scoop out into the food processor. let cool slightly and add 1/4 cup heavy cream, 1 tbsp. Courvoisier, salt and freshly ground pepper (and ground cloves if you like them). blend 4-5 minutes until smooth. pass through a strainer into bowl and refrigerate at least 2 hours. serve on mini "Paris" toasts with sliced cornichons or pickled onions.
boil pork intestines in enough water to cover. drain and discard water after vigorous boiling.
re-boil with 2 tbsps. rock salt, black peppercorns, 1 bay leaf, 2-3 sprigs of fresh thyme or 2 tsps. dried thyme, until fork tender. scoop out and spread out on a rack and let dry preferably in refrigerator.
using a long thin seafood fork scrape off the white greasy lining and stuff with long thin slivers of chile or mild sweet peppers.
deep fry in vegetable oil. let drain on paper towels, slice on the diagonal and serve immediately with a garlic-coconut vinegar-bird pepper(labuyo) dip...
chicharong bituka...my wild invention, based on a "pica-pica" i had from "Penang" restaurant in Boston's Chinatown, which reminds me of my ma's chicharong bulaklak
lambanog...dug out from my "wine cellar"--dungeon--the label fell off as i washed the dust away, vintage 1999 from a Lucban roadside market (?)