Ok, no pictures tonight. Not sexy, but oh so goooooooooooood, My beautiful wife loves kababs. Me, not so much. Her "char" is my "burned". But, we have an agreement. When she wants kababs on the grill, I make something for myself. I love chicken gizzards and Brussels sprouts , her not so much. Today was that day. I got her a fresh pineapple for her pork kababs and picked up some gizzards and Brussels sprouts for myself.
She made a delightful array of skewers of pork kababs with onion, bell pepper, pineapple and pork glazed in soy/pineapple juice. I made a
gizzard stew (scroll down). F' me, the most tender gizzards I've ever had. I marinated for 4 hours in a mix of soy, mirin, brown sugar, olive oil, balsamic vinegar, onions, garlic and celery hearts. Into the pot with the brussels sprouts cut in half and quarters since they were large, carrots, onions, poblano pepper, more garlic, a little more worsteshire sauce, home made chicken stock and a cup of red wine. (Bonus, the cook started drinking red wine at 4:30 pm too.) I did decide to skip the tomatos in the recipe linked to. They go to mush and I'm not a fan. Bring to a boil and simmer for 3 hours. I tossed in some corn starch at the end to thicken up the sauce a bit and served it over steamed white rice. So, so Good. Wife enjoyed her kababs with some of the rice as well. Win-Win.
We have left overs, so maybe I'll remember to take pics next time and post them. A really, really satisfying meal for both of us. I'm now on the second bottle of red, a cabernet, so that doesn't suck either.