A. D. Livingston's Mastering the Cast-Iron Skillet by A. D. Livingston

Author:A. D. Livingston
Language: eng
Format: epub
Publisher: Lyons Press
Published: 2019-07-05T16:00:00+00:00

HIGADO DE TORTUGA

To Peru we go. The whole country has wonderful food, including about fifty kinds of potato, one of which is actually freeze-dried in the high Andes by an ancient procedure. The coastal areas have seafood in great plenty and the people in the mountains still eat alpaca and guinea pigs, but my favorite recipes come from the east of the Andes—a vast Amazonian expanse, which the Spanish conquistadors failed to conquer. In addition to the regional game and fish, a large species of soft-shell turtle plies the Amazon, similar to the big cooter that lives in the lakes of central Florida. These things can weigh 30 pounds or better, have a neck as long as your arm, and can strike as fast as a snake. They have a large, flat liver, which I have more than once proclaimed to be excellent eating. But I also want to point out that this simple recipe (adapted here from Marks’s The Exotic Kitchens of Peru ) can also be cooked with fresh venison liver. So, be sure to take along a pinch or two of freshly ground cumin the next time you head for camp. It makes a difference.

1 pound turtle liver (or whitetail liver)

2 teaspoons salt

¼ teaspoon ground cumin

cooking oil

Slice the liver into thin pieces, about ¼ inch. Sprinkle with salt and cumin. Heat a little cooking oil in a skillet and fry the liver strips over rather low heat for 2 or 3 minutes, turning a time or two.

Serve hot, perhaps along with steamed quinoa (or rice), baked plantains, sautéed onion rings, and corn pone, topped off with tropical fruits. In camp, sautéed onion rings and mushrooms will do, perhaps cooked in the skillet along with the liver.

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