You just can't beat Shotgun Red recipe and stories! He lives on in memories, and continues to teach with each show. I love your recipes Sheila, but Steve had some no one else could have dreamed of. Hope you are well and safe!!
Learing to cook at a later age. This site, recipe, presenter, and video director are always a joy. You know a recipe is good when Steve says he hates liver, but these are excellent.
I made these. Very good. I used the rack and agree with drunk cat reference. I did a second batch. Put the livers on a plate individually separated in the freezer for 25 minutes and were much easier to wrap.
Steve try this. one time i was out of cooking oil so i needed something to fry my eggs in. i used italian dressing. best fried eggs i ever had in my life. you gotta try it man i'm serious!
My Mom always marinated chicken strips or breasts in Italian before going on the grill. So I can see how this would be great. But more than that, I saw "shotgun red" and got so unexpectedly excited! I loved him when I was little (born in 1980) that laugh was great! Hehehe. 😂❤️
YUM! glad to see ya post this, going to give it a try. That Italian dressing does wonders on allot of food, funny I dont like it on salad tho. Still waiting to see some of those giant crappies you got in your back yard, and how the boat cover turned out. thanks for posting
This reminds me of one my mom used to cook but hers had onion inside and wasn’t marinated. It’s the only way I like liver but it’s strange how the first one is delicious, the second one is better, the third not so much and by the fourth it’s terrible again. I’ve already popped my mom’s recipe in the oven but next time I’m going to try this one unless I have a bag of onions at that time Then I’ll probably try a highbred version.
Here's a variation for you: Rumaki: Marinate the chicken livers and a can of water chestnuts in teriyaki sauce overnight. Wrap a water chestnut and a liver lobe in a half strip of bacon, and secure with a toothpick. Place in a glass 9 x 13 pan, and cover with brown sugar. Bake as you did, then serve. Also good over rice as an entree.
You just can't beat Shotgun Red recipe and stories! He lives on in memories, and continues to teach with each show. I love your recipes Sheila, but Steve had some no one else could have dreamed of. Hope you are well and safe!!
Yes Terry he had some great ones! You stay well and safe also.
Learing to cook at a later age. This site, recipe, presenter, and video director are always a joy.
You know a recipe is good when Steve says he hates liver, but these are excellent.
I made these. Very good. I used the rack and agree with drunk cat reference. I did a second batch. Put the livers on a plate individually separated in the freezer for 25 minutes and were much easier to wrap.
Steve try this. one time i was out of cooking oil so i needed something to fry my eggs in. i used italian dressing. best fried eggs i ever had in my life. you gotta try it man i'm serious!
I will thanks man!
My friend makes these every year for his Christmas party and it's the only time I eat liver
I’m marinating them now. Thank you for this new staple because I already know it’s good.
Thanks for trying out these recipes! Steve would have really appreciated it!👩🍳👩🍳
My search always comes up with this channel. I'm trying these tomorrow.
We appreciate you being here with us!!! Let us know how you like the recipe!!!😋👍
trying these tonight. I love chicken liver! But this looks different than how I usually make it. Yahoo! I'm sure I'm going to love it
Have fun . Hope you en🙂joy!
D lishy o shus Steve .......... GOD bless...........
OK, Steve, I'm gonna give these a try. LOL I hate liver, but I love bacon.
~Sam
My Mom always marinated chicken strips or breasts in Italian before going on the grill. So I can see how this would be great.
But more than that, I saw "shotgun red" and got so unexpectedly excited! I loved him when I was little (born in 1980) that laugh was great! Hehehe. 😂❤️
Great food memories! Glad you remember and liked Shotgun Red! :)
Looks delicious and I'm going to make this today for my mom's birthday party 🎈 🎊 🥳 🎉
Tell her Happy Birthday from us! Have fun!👩🍳❤️👩🍳😊
YUM! glad to see ya post this, going to give it a try. That Italian dressing does wonders on allot of food, funny I dont like it on salad tho. Still waiting to see some of those giant crappies you got in your back yard, and how the boat cover turned out.
thanks for posting
Funny... I don't like Italian dressing on salad much either but these are killer! I hit the lake and I will bring the camera with me!
You need to put some Monterey jack cheese on them. I also dip them in different types of mustard. very good.
WOW, NICE CLEAN OVEN, LOVE YOUR CHANNEL😃🌹😃
Thank you so much Kim 😀🤗
@@CookingwithShotgunRed WHY YOUR WELCOME😃🌹😃
Called Ramaki....but you also put in a slice of water chestnut.....Remaki....YUM-YUM
Yes. Heck yes.
😃👌
I add shrimp also.
This reminds me of one my mom used to cook but hers had onion inside and wasn’t marinated. It’s the only way I like liver but it’s strange how the first one is delicious, the second one is better, the third not so much and by the fourth it’s terrible again. I’ve already popped my mom’s recipe in the oven but next time I’m going to try this one unless I have a bag of onions at that time Then I’ll probably try a highbred version.
Nothing like precious food memories!
Thanks for watching!👩🍳❤️👩🍳
shotgunred.com
What if you don’t like Italian dressing? Is it better when cooked?
Use teriyaki sauce and add water chestnut to make rumaki
Here's a variation for you: Rumaki: Marinate the chicken livers and a can of water chestnuts in teriyaki sauce overnight. Wrap a water chestnut and a liver lobe in a half strip of bacon, and secure with a toothpick. Place in a glass 9 x 13 pan, and cover with brown sugar. Bake as you did, then serve.
Also good over rice as an entree.
Thanks for sharing!😋👍
Oh Yumo
Where is Sheila?
More than likely running several errands that day. He knew how much I hated Liver. lol...
Mom has been making these for thirty five years , maybe longer. No dressing needed.
Add water chestnut and teriyaki sauce, and you have the far superior rumaki