This is post is the first in a series of 6. For the next 6 days I will be posting the meals I made from yesterday’s Grocery Haul .
For posting ease I will only include one recipe at the time, but the other ones will come in the near future!
Today, Sunday was the first day I ate the following:
2 duck eggs boiled and deviled with Fire Cider and Chile de Arbol Powder.
Grilled Asparagus with leftover London Broil (recipe coming up next week)
Crock Pot Gizzards (Moellas) and a cup of beef bone broth.
Plus 3 tablespoons of coconut oil between meals.
Crock Pot chicken gizzard recipe in the style of “Cravinho”
This Chicken Gizzard recipe is one especially dear to my heart.
First it brings back all kinds of fun memories, but also it tastes incredibly good.
The original recipe comes form the most popular “Boteco” in Salvador Bahia, Brazil: the Cravinho. A boteco is a place where you go to drink and eat bar snacks. In Brazil both the drinks and the snacks are quite different from here, but they are all incredibly delicious.
Cravinho is so famous that on almost every night of the week it is hard to find a seat and the bar is just packed. They are famous for the Cachassa (brazilian rum) and for the moellas (gizzards).
I have been trying to replicate this very secret recipe for a long time, but not until I used the slow cooker it achieved perfection!
The gizzards will just melt in your mouth, as tender as it gets, without any trace of gaminess of funky flavor. The special sauce creates a rich flavor that perfectly complements the meat! (if you are not on the diet you can sprinkle some cassava flour on it!!)
- In the slow cooker add all the ingredients and mix well so the gizzards are moistened and partially submerged.
- Cook on low for 6 hours.
- Serve with cauliflower rice or cassava flour.